What the Most Expensive Steak on Earth Tastes Like

This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City to eat a steak that has been dry-aged for 400 days. Watch to see if chef Joshua Smookler’s funky, fatty experiment pays off as Solares samples it sous vide, over sushi rice, and even raw.

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[brekkoh]

I like this Chef he doesn't seem so incredibly full of himself, just genuinely enthused about trying/making good food.

[Tsteeleman]

that chef looked genuinely worried when this dude just started mowing it down raw 😂

[x-raymind]

Something tells me if that steak tasted like a old boot he would say it was just unbelievable the best thing he’s ever had

[GourmetNinj]

Love how the chef has no clue what he would charge for the steak. Really shows he's done this experiement for the love of making good food and not just to make money.

[henryruiz]

"Here we have a certified Tyrannosaurus Rex, bone-in, ribeye steak, from the Laramidia island, dry aged since the Cretaceous Period. It has lost all of its water content, in order to intensi... its a petrified fossil...."

[cptant]

I made my own hamburgers yesterday. Cost me about 3 euro's and it tasted fucking godlike.

[kingofschnitzels]

3:00

I literally laughed out loud when he pulled out his little camera and snapped that blurry, out of focus picture. This guy is something else lol

[lilskruf]

Wonder how the chef felt about this hipster just shoveling the beef into his mouth like he's at a fast food place and then requesting more pieces of the expensive meat

[fifalafida]

LOL the chef was so surprised when Nick wanted to try it raw "you wanna try it raw are you f*ing serious!?"

made my day

[spikecb]

The dichotomy between this episode and the Burger King hot dog one is staggering. It's like:
"On the next episode, I eat a leftover spaghetti and meatball dish from an Olive Garden dumpster."

[badaboom]

This chef is so confident when he speaks about his steaks you can tell he’s passionate about his work

[Cheapthrill]

Keeps telling the chef what to do, the self appointed expert.

[ogmoustachemalefacialcompa]

I once had meat in my freezer for 3 months.

Should have sold it.

[cheesesauce]

Even the chef was thinking 'this meat is almost rotten, and you want to eat it raw!?' PML

[NathanHarrison]

This Chef is the man. So down to earth. Would love to hear the Chef better describe, in detail, the nuances of flavors and textures from his experimental creations. Especially after patiently waiting 400 days.

[korpakukac]

*Cracks open sarcophagus
"Ah, yes. Finally aged enough. Ready the pan!"

[ballprodigy]

At what point in aging do we declare that we've screwed up a good piece of meat?

[MrBlitzpunk]

The vegan version would be a dry aged slab of wood

[jesser]

0:46 The way the chef looks at that meat like he's thinking, "That's looks old as h3ll..."

[hectorfelix]

The best part of all of this was on 4:23