$11 Steak Vs. $306 Steak

- It's time for another gastronomic adventure, let's go. What's happening? - Oh Lord. - How are you? -Hooray him. - Yes, do you want to eat something? - What do we eat? - Steak. - Yes, I would do that. - Should we take Adam? - Hello Adam. - It's okay Andrés. - Today we will eat three

steak

s... - No! - For three different prices. - That's my line. Today we will eat three different

steak

s at three different prices and find out which one is worth the most for its price. - What's most worthwhile because that's who we are - Because it's the name of the program. - calling this program. - It's called Worth it. - It's worth it. - How do we want to judge these steaks?

I think we should get medium rare. - I mean that's the only way to eat steak, right? - It is not the only way but it is the best. -$10 for parking? Wow, #NotWorthIt. - Which is funny because the first steak is actually $11. - I hope this is not a mistake. - Ho-oh, that was terrible. -If a vampire appears, you may have to kill it with a stake. - I'm tired of your word games. - Well, get ready for more because it will be a punishment. (upbeat music) - My name is Shirley Ng and I am the manager of Uncle John's Cafe.

Originally, the owner started as an American restaurant and a Chinese owner bought the business, so he incorporated Chinese food. You can get pancakes or, yes, something unconventional with chow mein, it just works. - This restaurant is my childhood because that's what I ate when I was a child. - We're going to serve you Uncle John's steak and eggs. We started with a cut of New York steak. It's about eight ounces. We marinate it with a little soy sauce, garlic salt, salt and pepper. - And it's $11? - $11, and it's not just the steak, it comes with two eggs any way you want and it also comes with sides and toast. - How can you offer it at this price? - We have other items on the menu that help offset the cost of the steak.

For dinner, you need steak and eggs and it's just on the menu because people want steak and eggs for breakfast. - Not just a steak for $11, a steak for $11 plus fried eggs and pancakes. - And here they have Thai tea. - And black coffee. - Health. - This is probably the most excited food I have ever felt in my life. - That's so good. Oh. -Yes, dog, she knew what she was doing. - We have to liven up the steak. - How about we like to touch our elbows, as if we were just touching forks? (moans with pleasure) Yes, that's good.

Look at that delicious bite. - My mom used to cook steaks for me when I was a child. This is the exact same recipe she would use. I love you, Mom Lim. - Let's be realistic here. This is America on a plate. Fried rice, two eggs, a giant butt steak. - Ketchup, syrup, cold oil, salt and pepper, A1 steak sauce, Sriracha. - This is truly one of the best meals I have ever had in my life. I can tell you right now that this wins. - You won't find a better deal on steak anywhere. It's OK man. - Let's go to the next place, I guess. - Come on. - Wow. - Yeah, that steak was really good. (phone rings) - Hey, mom, how are you doing? - So we had steak and fried rice and eggs on the side. (laughs) - It was really good, I'm here with Andrew and Adam too. - Yes. - It's okay, I love you too, goodbye. - I'm ready for a medium-rare steak. - Steak fact.

Did you know that you are more likely to die from a cow than a shark? - Describe a death related to a cow. - You know, sometimes cows get tired of you milking them and they just rebel. - What is the name of our band? -What do we think of the Three Buzzkateers? That was a fan favorite. - Hmm. - It will like you. - Nothing grows except hair. (Crickets chirping) Probably some moles. (calm music) - My name is Andreas Roller, I'm the executive chef here at Nick & Stef's Steakhouse in downtown Los Angeles. Here we have our beautiful premium bone-in prime rib dry aged for 28 days.

We dry aging here at the facility. - Why do you dry your age? - Maybe not the right term, but it's a bit like spoiling at a very controlled level to tenderize meat. This little fur here might be a little scary. This piece, we cut all of this. This is an indication that the dry aging process has been done correctly. Another thing that happens is like when you reduce a sauce, if there is less moisture, the flavors intensify. - This is not dry aged yet. - This is not dry aged, it arrived yesterday. It's still quite wet and it's already been 28 days into the dry age.

This is the real deal. Look, I put a lot of salt in it and a lot of people when they first see this say, "Oh my gosh, this is a lot of salt, but trust me, at 28 ounces, you're going to want to make sure your steak is good." well seasoned. So I'm going to put our steaks. What we are looking for here is to get that caramelized crust on the outside. The flavor characteristic, I always describe it as having a little nuttiness, you know when you have a ripened cheese. - It's like a good smell. - Deeper flavors, yes. - Yes.

Andrés. -Steven. - This is the best presentation we have received in this program. - I'm actually very confused because this is only our second stop of the day. - Oh my God! You see it? - My knife has never been so easy to cut through meat. - Health. (sighs with pleasure) Wow. - Yes, holy cow. - This is how people live. (laughs) - It's like a tasty and satisfying candy. Perfectly tender, you have to chew it for a second and then it just dissolves in your mouth. - Sometimes, when you get things that big, you get tired of them. - No. - It doesn't happen here. - I will also say that eating this steak with this great bow knife really adds a lot to the whole experience.

That was very good. - We have one more steak left to eat, are you ready? - This is my burden that I must bear now. - That steak was magnificent. - I definitely went into that steak situation thinking I knew what steaks would taste like. (beat boxing) Fact about steak. Made from steak. - This is the best thing we have ever had. In a drought, meat prices rise. (playful music) - Is that all? - That's all. - In a drought, the price of everything goes up. - Is not true. - It's a drought. - Hot air.

We're in Beverly Hills, honey. How can this steak be worth more than the last two? - I guess it comes from a more elegant cow. (classical music) - I'm Hilary, the chef de cuisine at Cut, Beverly Hills. Today I'm grilling two steaks. Grill a dry aged New York strip steak. Dries for 35 days. Dry age is $48. - It's actually a good deal. - Its alot. The other steak is a Japanese New York strip. 25 dollars an ounce. -So what sets this $25 an ounce steak apart? - This Japanese meat is from Miyazaki prefecture. These cattle have been raised for thousands of years.

I have a certificate that tells me everything about this family. It can be traced back 80 years. - So, who are we eating today? - I don't want to give this a name, we're about to eat the food. - Yes, but it is a beautiful product, so we must respect it. - Exactly, that's what the cow was bred for, so you can enjoy it. - Today we will eat Kango. - Get it on a steak, it's seasoned with our house steak salt, it's quite a few ingredients and then it's grilled over white oak and charcoal and then the steak comes off, it rests and we heat it up on our 1200 degree grill, we brush it. with a little garlic butter, fleur de sel and ready for your table. - So how long does this whole process take?

Is it an eyeball issue? Are you counting? - No, you're sorry, after doing it for so long, you're sorry. - Is there a better cut of meat in the world? - If there is, I haven't had it yet. (classical music) (glasses clinking) - Did you hear that? - Is that fresh. - Definitely feel the ocean breeze in that one. - It's a nice little appetizer. Chef Hilary wanted us to try her $48 dry-aged New York strip first. - Like a hot knife through butter. - Health. - Very interesting. - That was a wonderfully tender steak. It was a nice dance. - Do your steak dance.

Okay, leave that. - And now the grand finale, Miyazaki's Japanese beef. -My nose is having almost as much fun as my mouth in this one. Let me select some delicious bites to eat. - My heart is racing right now. - Okay, that was the most fun I've had cutting something before. - Health. (laughs) Mm, okay, that's the one. - That's something completely new. - There is marbled fat in every bite you take. It tastes like pure luxury. - I'm embarrassed to be seen eating this because it's as if something so pleasurable shouldn't be done in public.

Shall we give the cameraman some? - Yes we should. That's the first time in my life I've seen Adam really smile. - It was worth it? - 1000% yes. - Then you will come back here. - Yes, I'll bring my girlfriend here. If you had to use one last word to describe this entire experience, what would it be? - Legendary. Seriously, sweet pastries? - Good. Which steak was worth the most for its price? No restaurant has better understood who I am as a human being than Uncle John's. - I think Uncle John's is the only one where you can't argue that it's not worth it. - This is the hardest decision I have had to make on this program.

I can't believe I'm saying this, Cut wins. You can't pay to have your life changed that way. - I think I choose Nick and Stef. A lot of different things happened in that steak. The steak itself was a trip. Adam, who's your winner? - Three Musketeers. Well, that was a worthwhile episode. Well done. - Oh my God, okay, can we cut the video, stop, end this now? - Uncommon experience. - No.