To be fair.. He shoved a steak on a grill ,watched it ,flipped it a few times and then served it pretty rare. Im no genius but i think most people with a Bbq interest could do that. The quality is the meat..not the cooking!
I went to Asador Etxebarri in 2011 after watching Tony Bourdain eat here. I remember the meal, especially the steak. It was one of the best meals I have ever had, and this includes Le Bernadin, Per Se, and Eleven Madison, among others.
As Uruguayan I’m a meat lover and with all my respect I don’t see anything special but the grill. In my country we eat more than 50 kg per capita per year. And depending on the butchery and the prize I have eaten the best meat of my life despite having lived more than 20years in Europe and visited many countries including US. I think we don’t have the right publicity but believe me the flavor of our meat is unique. And I’m not a chauvinist, I love the bonne cuisine and the fairness.
Jorge, from Argentina I agree with you 100%. We have great barbecue down here and of course there are other ways of grilling meat all over the world. Buth this way of applying too much heat to a not that thick piece of beef is below or standards. Salud!
Everybody knows that the meat from Argentina and Uruguay is one of the best in the world. No doubt from this side and all my respect from me. Anyway, you have to accept that in other places in the world (in the Basque Country expecially) also the have fantastic meat by tradition in the cyder-houses. Basque Country has one of the biggest Michelin star`s restaurants concentration in the world, and this means something about us (I am Basque).
En Uruguay y argentina hacéis asados largos y cocinais mucho la carne , no madurais la carne , vuestra carne es joven de novillo como mucho, no puedes decir que allí se asa mejor cuando hace 400 años no teníais ni vacas y la cultura del asado proviene de europa y la llevaron a Llo portugueses españoles e italianos .
I have dined here before. Out of all the top restaurants I’ve been to, this is by far my favorite. No fuss about it, just simple and delicious food with the most amazing ingredients.
I understand that you have no knowledge about the world of cooking. There is a world list where this chef has ranked second in the world. There are 7 million restaurants in the world.
I'm a pretty fair griller myself, and at first I was questioning a couple of his methods. Traditionally I think most, if not all of us have been taught to rest the meat a few minutes before slicing, allowing the juices to distribute back into the meat. I think this steak is so much on the rare side, the meat doesn't get hot enough internally to start pushing the juices outward (helped by being such a thick cut), thus not needing to rest to keep the juices from escaping when cutting. Super nice grill setup. One question I have...aged 7-10 YEARS? How is that even possible and have any meat left that's close to edible? I've seen videos and read about steaks aged 140-180 days, and for many that's "too much", though I've never had one aged that long myself. A well known RUclips chef dry aged one for a year, and it was inedible. How something dry aged 7-10 years remains edible I don't know.
@@steviespaind4307 I guess that's possible, I didn't think if it in those terms, which the way it was stated would be an odd way to word it. But you may be correct.
🤮 Chefs have fooled people into liking raw steak because they can cook it fast and don't have to watch it. People that eat rare steak or even medium, probably have never had a juicy cooked steak because if you order a well-done steak, chefs overcook them on purpose so people will order it raw next time. I'll cook my own well-done juicy steaks at home, thank you. I feel sorry for people that have never had a good steak, they chew on their bloody meat like gum, because it doesn't break apart easy like a cooked steak.
For that reason you could be the next Nadal. You just have to hit a ball with a racket. Or you could also be Picasso, you could easily make those drawings. In fact, the intellectual level in society is getting lower and lower.
I just cooked a steak and its waiting for me, just saw this video. I'm going to be grateful for my sirloin steak but I will keep this Spanish dream in the background of my mind.
Yep takes 40 generations to get that skill,my downsyndrom sister tried it,and nailed it on her first BBQ ever.Are jaws hit the floor with her skill.😊😊😊😊
@@slXD100 It may be true, but I can not grasp the concept of not letting a Steak REST to let the juices re distribute .. even if only for 3 Minues .. And it does not look Rare , it looks very Blue . In fact I doubt the Center is very much above Room Temperature ... which I guess is the exactreason it does not need Rest .. No Hot Juices
The steak looks delicious, but if I had to equip my grill with a metal crank with which I can raise the grate in case the flames shoot too high, then the last place where I'd put it is right above the grate.
I was thinking exactly the same thing. I’d have been tempted to use a foot pump so that there is no leaning across the grill and no need to give up a hand while adjusting the height.
So no resting of the steak? I’m not a chef but understand it should rest for a few minutes before slicing. I’m not being negative in anyway, it looks delicious! Just looking to make the best steaks 🥩. I’ve done many tomahawk steaks over 1k degrees of heat, with a great outside crust. I always wait 5 minutes to let the juices settle. I’m not being confrontational in any way to this video, just love a great steak.
Medium rare steaks don't heat up enough inside to draw the moisture into the middle of the steak. So no need to let it rest to allow the liquid to pass back towards the crust.
@@funkychickenthesecond2102 that has nothing to do with resting or whatever. What I was talking about is that when you cook meat, the higher the internal temperature is, the more liquid/juice gets forced to the middle of the piece. Resting allows those juices to redistribute out towards the edge. Medium rare doesn't get hot enough internally to have that effect. So resting isn't needed. The internal liquid remains spread out.
Horns knocked off, just not mooing. Lol😅 Sorry, it's too rare for my liking. I had a giant sirloin steak on the bone done like this for me once at a restaurant. If it wasn't for the sauce, I wouldn't have eaten it. We took most of it home for the dog. A hot cast iron skit, properly cut steaks (thinner) with lots of fat and salt burnt in. Still the best. Fire better for lamb chops.
@@martinking2714 100% FALSE. You can see from the video when he cut it that the juices were flowing out on the damn cutting board. It's a technique choice. Peter Luger's does the same thing. The reason is doesn't need resting is because you're supposed to enjoy HOT and eat it within seconds of it being sliced. That's also the history of the Black and Blue steak. It was eaten by Pittsburgh Steel workers that didn't get sit down breaks. Cooked hot as hell, and eaten fast as F all while never leaving the Blast Furnace.
This is exactly how BBQ is done here in central California and has been done for decades wich probably goes back to the time California was a Spanish colony.
Congratulations on your second place in the "top 50 best restaurants in the world"! This glorifies your work, your modesty and your kindness! THANKS !!!
Looks great to me. It’s all in the know how. Fire management, the perfectly aged steak, seasoning, knowing the instant to pull it off the fire. I would love to eat that steak with a nice glass of wine!🥳
The real trick here , is that it’s from a dairy cow and aged for 7-11 yrs , then cooked on an open fire , would love to try this , I bet it’s unimaginably great !
Yep - most dairy cows live a static life focused on being in the milking pen and eating, on a milk cow between 7-10 y.o., that meat has got to be super fatty and tender. I didn’t see how long they age the cuts.
I’ve tried their aged stake in Spain. It’s different if you are used to a regular steak. But the most important note here is the spectacular flavor of the meat itself. Just like in Japan, salt or salt/pepper is all you need in any good quality meat and cooked in wood/charcoal.
1:00 "open fire gives it a unique smokey aroma." lol that's with all fires. Gotta love the special wording to make it seem more special than it is. Not sure what the fuss is. Same method you can use in your own backyard. The only difference I see here is the aged steaks they grill - that's it.
So I see alot of comments regarding this steak master, a legendary steak man, whose skills of preparing this steak are elite and revered. And many people just say, all he did was toss a steak on a grill and flipped it. What's so great about that. Any body can do that, and yes you are correct. But that is not why he is highly sought after. It isn't the actual grilling of the steak that places him in the upper echelon of culinary geniuses. There is a moment where he displays a technique and skill that only very few chefs in the world can execute. Once you notice and see what I am talking about, you will immeidately understand why this restaurant has been on the World's Best List, why Chef Victor is so highly praised and revered, and why top chefs travel to come learn from him. It isn't the grill. It isn't the way he flipped the steak. It isn't controlling the heat. No, what makes this chef exist in a field all by himself executing this one skill that has been tried by everyone, yet failed. I am talking about the salt pinch. That's right. The way he sprinkles the salt on the steak is executed flawlessly. If you slow down the video, zoom in, and watch closely,... the way he pinched the salt and then releases the salt while spreading out his fingers at the precise moment and hieght, is just breathtaking. The way he releases the salt on to the steak, like he doesn't give a shit, is what makes him a God. He did an interview where he stated it took him nearly 40 years to master the salt pinch. Legend has it that the steak was $8. With the salt pinch, it becomes $160 steak.
"The world's best steak" is such a generic term, and it means nothing to me. The Argentines and Koreans say the fire must not touch the meat because it makes it bitter, but so what? Maybe this is the way some people like it. Lots of Michelin chefs say "-the meat must rest from 5 to 10 minutes after it leaves the grill". So what? Maybe I like my meat tired, not rested. Some people say Etxebarri has the best meat, others say St. John's in London does, then there is Hastie's Firedoor, or a bunch of places in Buenos Aires, not to forget Francis Mallman, and then there is Snow's and Franklin's in Texas, Dario Cecchini, or Peter Luger in NY, Figueira Rubayat in São Paulo... there is some place in Florence too, or a kickass asador in Segovia. Fellas, in the end of the day it's just a hunk of beef, it can get pretty good, but there is just so much one can do with a hunk of beef, you can age it for a year, dunk it in butter, massage the cows or get them drunk on Ginness, play Beethoven for the cows, still a hunk of beef and it has limitations. There are hundreds of restaurants all over the world that make "the world's best steak", and for the looks of this hack performance here, Etxebarri is not likely to be one of them. But I was most impressed with that "ultra-fresh salad"; that was awesome!
@@thecarpetman7687 This is basically a version of a Florentine preparation, which is still very rare on the inside (warm, but not cooked). So resting isn't necessary. We rest meat so the juices redistribute themselves, as the muscle fibers relax while the temperature comes down. If the temp never got to a level where it was actually cooking on the inside, there's not much reason to rest it. The tiny amount of juice on his cutting board shows that it's still at that level of rare, here.
Other chefs: "Don't stick your fork into the meat or you'll lose valuable liquids" This guy: stabs the meat repeatedly with a meat fork Other chefs: "It's very impartant to control the heat and measure the internal temperature of the meat" This guy: eyeballs it over an open flame Other chefs: "It's essential to rest the meat when you take it off the heat" This guy: slices it right away
It says that the steak came from dairy cows and the steak was aged 6 or 7 years, that must be an error in the written text. Maybe they meant that the wine was aged that long, beef is dry aged but never more than a month or so.
I had this type of meat on my Weber gas grill before and it is a challenge to cook. The softness of the meat and fat is incredible BUT once the air heat goes beyond 200 degrees celcius, it basically self incinerates, esp the fat where all the flavour comes from. Hence the construction of the grill with the ability to raise the grill away from the fire. Galician blonde is the aged cow meat mentioned easily distinguishable by the yellow fat colour. It is an absolute delicatesse and rated with the best kobe type beefs.
@@timbuckohfive2751 its served rare, so he doesnt need to rest it. plenty of places in europe serve steak rare. unless you are saying one of the best restaurants in the world doesnt know what its doing?
@@hungrymon7887 Yeah that was the conclusion I got. I bet it's room temp throughout most of the steak. I had fresh seared bluefin belly once and this reminded me of that. Caramelized outside, 70 degree inside. A confident technique, probably doesn't need resting.
The amber hue to the fat is because the Bovine was older than the 2 year old Standard. Most beef cattle won’t stay on the hoof for more than a few years before slaughter/butchering. In Spain they have a niche market of Mature Cattle. The flavor is exceptional & arguably the most flavorful in the World.
Same, I see no difference in technique from what I do at home to make great Steak. His equipment is fancier, and the meat has a stronger"beef" flavor from being an aged dairy cow, but that's preference, not fact. Nothing that would make it THE BEST.
One big tip is to use vineyard dry sticks in the fire, the flavor with that is unbeatable in a barbecue, no matter if you prepare lamb, pork or cow meat.
Yea, the way it is cooked, that steak has to be pretty much rare on the inside, which is why it doesn't need resting. However, I think that's probably the point as the result of the meat quality.
I'm sure that steak is fantastic but I've always heard you have to rest it for 7-10 min.. his rest was like 1.5 seconds :) I guess there really is an exception to every rule.
Ultra fresh salad!?!? I laughed when a waitress said to me at diner that the chocolate milk was ultra fresh made, even if the milk is days weeks old still freshly made. Just gimme the damn milk Bihhhh
When the flames touch the meat it is not a good sign, in the Basque traditional cooking, they use inclined grills, so that the fat can flow along the grill and arrive in a container, which prevents having flames that burn the meat. Do not slaughter a beauty like Rubia Gallega. That's my opinion, i'm a cooker btw
This cow was most likely destined for the dog food scrap pile anyway. It's no coincidence that these cows are 10 YEARS OLD. It cost more to feed than the milk it produced.
To be fair.. He shoved a steak on a grill ,watched it ,flipped it a few times and then served it pretty rare. Im no genius but i think most people with a Bbq interest could do that. The quality is the meat..not the cooking!
He didn't allow the steak to rest and that resulted in a pool of valuable juices left on the cutting board.
@@berylrosenberg704 Yah, go get him and show the amatеur how is done!
@@diodoubled lol was about to say the same
Yup, he's a hack.
@@_TheRealGodyeah I was wondering why it wasn’t rested. I can imagine it’s beautiful as it is, but i’d want a sauce of some sort to accompany it
This guy is a legend. What surprises me is that he cuts the steak without letting it rest.
It's so rare it doesn't need to rest
@@thricegreat6018 oh, i see
@nel1962 glad you can smell, cause you cant see for shit
"medium rare plz
Chef- Raw it is
@@Pinkies77 That is the correct answer. The reason why steaks need to rest is to allow the outer portion of the steak to cook the inside portion.
bobby flay told you to rest your steak...
*Need to get me an "Ultra-fresh salad"* 😂
ultra fresh salad= lettuce. that will be 30 bucks please. i do better on a weekend and half drunk, never a complaint.
was surprised it wasn't called a 'luxurious ultra fresh salad'
yep, that one killed the few brain cells I had left
Root to Table Salad
A fresh salad I suppose is half rotten in their world.
I went to Asador Etxebarri in 2011 after watching Tony Bourdain eat here. I remember the meal, especially the steak. It was one of the best meals I have ever had, and this includes Le Bernadin, Per Se, and Eleven Madison, among others.
You can’t compare grilling. A steak to finest French restaurants in the world
I'm 20 seconds into this and that meat is Vaca Vieja (old cow) from grass fed cattle. Probably dairy since it's Spain. Good stuff! Love my old cows!!!
Have eaten in Le B and Per Se, not Eleven Mad… but aching to go to Asador Et……..
You had me at Bourdain … miss that man.
Rich fucks lording it on us poor people here.
For those of you wondering, don't need to rest a steak if its cooked rare!
Thanks, I was wondering 😅
It's not blood, it's called myoglobin
I noticed that the salad that accompanied the steak was "ultra-fresh". Is this unique to Galicia as well?
@@DDSRdds Noo...One of the best chefs in the World got this wrong...Jesus!
Got it
As Uruguayan I’m a meat lover and with all my respect I don’t see anything special but the grill. In my country we eat more than 50 kg per capita per year. And depending on the butchery and the prize I have eaten the best meat of my life despite having lived more than 20years in Europe and visited many countries including US. I think we don’t have the right publicity but believe me the flavor of our meat is unique. And I’m not a chauvinist, I love the bonne cuisine and the fairness.
a llorar a la llorería
Jorge, from Argentina I agree with you 100%. We have great barbecue down here and of course there are other ways of grilling meat all over the world. Buth this way of applying too much heat to a not that thick piece of beef is below or standards. Salud!
Everybody knows that the meat from Argentina and Uruguay is one of the best in the world. No doubt from this side and all my respect from me. Anyway, you have to accept that in other places in the world (in the Basque Country expecially) also the have fantastic meat by tradition in the cyder-houses. Basque Country has one of the biggest Michelin star`s restaurants concentration in the world, and this means something about us (I am Basque).
@@borgdieg En las regiones de España del Asturias , país vasco Galicia y Cantabria se hace mejor carne que en cualquier parte del mundo .
En Uruguay y argentina hacéis asados largos y cocinais mucho la carne , no madurais la carne , vuestra carne es joven de novillo como mucho, no puedes decir que allí se asa mejor cuando hace 400 años no teníais ni vacas y la cultura del asado proviene de europa y la llevaron a Llo portugueses españoles e italianos .
I have dined here before. Out of all the top restaurants I’ve been to, this is by far my favorite. No fuss about it, just simple and delicious food with the most amazing ingredients.
You are wrong my friend .
@@rafaelmonteverde7445 Ok.
@@rafaelmonteverde7445 I’m glad you know better than him what his own taste is 😂
@@Milliardo66Great comment 👍 🤣
Agree with you, one of the best meals of my life
Could be a good steak. But I'm sick of RUclipsrs naming everything world's best..
Ranked #2 overall restaurant in the world by Conde Nast Traveler, CNN & Bon Appetit
I understand that you have no knowledge about the world of cooking. There is a world list where this chef has ranked second in the world. There are 7 million restaurants in the world.
Right beside your comment is a video titled "World's Best Steak!! DINO RIBEYE. Go figure right?
It got ya to click though, didn’t it?
I'm a pretty fair griller myself, and at first I was questioning a couple of his methods. Traditionally I think most, if not all of us have been taught to rest the meat a few minutes before slicing, allowing the juices to distribute back into the meat. I think this steak is so much on the rare side, the meat doesn't get hot enough internally to start pushing the juices outward (helped by being such a thick cut), thus not needing to rest to keep the juices from escaping when cutting. Super nice grill setup. One question I have...aged 7-10 YEARS? How is that even possible and have any meat left that's close to edible? I've seen videos and read about steaks aged 140-180 days, and for many that's "too much", though I've never had one aged that long myself. A well known RUclips chef dry aged one for a year, and it was inedible. How something dry aged 7-10 years remains edible I don't know.
I think that it's the live cow that was 7-10 years old before it was slaughtered. Mebbe 🙂
@@steviespaind4307 I guess that's possible, I didn't think if it in those terms, which the way it was stated would be an odd way to word it. But you may be correct.
U dam right bro, nothing special about the grill it aint wood...
The cows are 7-10 years old*
Yep, old cow its more tasty than a young one and has much better marbling. Almost like ox meat, which is even better.
This steak is so rare that a good vet could get this cow on it's feet.
Nobody but the Vets dog would it that
Had blood left on the cutting board. That’s too Rare for me. I like Medium Rare.
🤮 Chefs have fooled people into liking raw steak because they can cook it fast and don't have to watch it. People that eat rare steak or even medium, probably have never had a juicy cooked steak because if you order a well-done steak, chefs overcook them on purpose so people will order it raw next time. I'll cook my own well-done juicy steaks at home, thank you. I feel sorry for people that have never had a good steak, they chew on their bloody meat like gum, because it doesn't break apart easy like a cooked steak.
😂😂😂😂😂😂👍👍👍👍
I agree
The best steak in the world is the one that I prepare with love and put in front of my appreciative, happy family members.
For that reason you could be the next Nadal. You just have to hit a ball with a racket. Or you could also be Picasso, you could easily make those drawings. In fact, the intellectual level in society is getting lower and lower.
Very few people understand this, unfortunately.
Looks Incredible ... no rest ... was surprising.
Why is it surprising that he didn't rest it?
Because that’s what we’ve been taught our whole lives in the North… Perhaps it didn’t myoglobin out because of how rare it was??
@@richiemohabir4021 don’t believe everything you hear on RUclips. Do you wash/rinse your chicken?
Its not RUclips that says to let it rest but some of the greatest chefs in the world!!@Toch-Moroch
@@Toch-Moroch That's a dumb response bro to ask that? So many chefs say to rest the steak for a bit and you know that. You are annoying.
I just cooked a steak and its waiting for me, just saw this video.
I'm going to be grateful for my sirloin steak but I will keep this Spanish dream in the background of my mind.
The way he put the meat down and stood back and watched was truly legendary. Skills passed down over generations.
Yep takes 40 generations to get that skill,my downsyndrom sister tried it,and nailed it on her first BBQ ever.Are jaws hit the floor with her skill.😊😊😊😊
This is bullshit to rip you off
It doesn't take much to impress you if you deem that legendary.😅😅
I worked in a Spanish themed restaurant as a dishwasher. The chef used a red box charcoal oven that cost twenty thousand dollars.
Was it a Josper?
Mibrasa oven?
@@surfingonmars8979 it was red. The restaurant closed down.
@@nickchannel5364is the building abandoned? Better get there this night and take that oven😂
Sad part is, that's kinda cheap for restaurant equipment
This restaurant has been on my bucket list for a while.
Hopefully next year when I visit Europe.
Goodluck getting salmonella
If you're doing better now, than 4 years ago....you're either an illegal or a government attorney.
Seasoning when put on the grill, not letting the steak to rest, this guy surely does it differently.
I could be wrong but I bet you can get away with this with the age and quality of the beef.
all you need is quality meat, charcoal and salt, everything else is details
that steak is between bleu and rare, there is nothing to rest here, not necessary
@@slXD100 It may be true, but I can not grasp the concept of not letting a Steak REST to let the juices re distribute .. even if only for 3 Minues .. And it does not look Rare , it looks very Blue . In fact I doubt the Center is very much above Room Temperature ... which I guess is the exactreason it does not need Rest .. No Hot Juices
“Differently” is being polite. Reputation must all be in the quality of the meat here
I believe I could eat that every day for the rest of my life and not get tired of it.
Feel sorry for vegetarians, eh ?
AND you'd be healthier!
The steak looks delicious, but if I had to equip my grill with a metal crank with which I can raise the grate in case the flames shoot too high, then the last place where I'd put it is right above the grate.
Its called a salamander
😅😊
Akin to a Santa Maria grill but handwheel is in a different location
I was thinking exactly the same thing. I’d have been tempted to use a foot pump so that there is no leaning across the grill and no need to give up a hand while adjusting the height.
He must know what he is doing, but I certainly see your point
So no resting of the steak? I’m not a chef but understand it should rest for a few minutes before slicing. I’m not being negative in anyway, it looks delicious! Just looking to make the best steaks 🥩. I’ve done many tomahawk steaks over 1k degrees of heat, with a great outside crust. I always wait 5 minutes to let the juices settle. I’m not being confrontational in any way to this video, just love a great steak.
Medium rare steaks don't heat up enough inside to draw the moisture into the middle of the steak. So no need to let it rest to allow the liquid to pass back towards the crust.
You're so confrontational!! (Ha!)
@@kennethloki7011have a look at the chopping board after 05:20 and see the juices which came out of the meat.
@@funkychickenthesecond2102 that has nothing to do with resting or whatever. What I was talking about is that when you cook meat, the higher the internal temperature is, the more liquid/juice gets forced to the middle of the piece. Resting allows those juices to redistribute out towards the edge. Medium rare doesn't get hot enough internally to have that effect. So resting isn't needed. The internal liquid remains spread out.
@@kennethloki7011 cool story bro.
He ditched the fat! Arguably one of the tastiest bits of steak, especially when it has been cooked over coal and he threw it in the bin.
no way he dichted that, he collects it to make lard or something...at least I hope so.
Just tore my heart out when he ditched the fat
It wasn't cooked enough for the fat to be tasty! Bit of a shame
He kept that for himself
That's a gastronorm, not a trash can, they re use it in other preparations
- How do you like your meat?
- Mooooooo
Horns knocked off, just not mooing. Lol😅
Sorry, it's too rare for my liking.
I had a giant sirloin steak on the bone done like this for me once at a restaurant.
If it wasn't for the sauce, I wouldn't have eaten it.
We took most of it home for the dog.
A hot cast iron skit, properly cut steaks (thinner) with lots of fat and salt burnt in. Still the best.
Fire better for lamb chops.
Genuine question, why is the meat not rested after grilling?
If the meat is brought to 30 degrees before grilling it warms through very quickly and doesn’t need resting, it is how a Bleu steak is cooked
I came here to ask this
@@martinking2714 100% FALSE. You can see from the video when he cut it that the juices were flowing out on the damn cutting board. It's a technique choice. Peter Luger's does the same thing. The reason is doesn't need resting is because you're supposed to enjoy HOT and eat it within seconds of it being sliced. That's also the history of the Black and Blue steak. It was eaten by Pittsburgh Steel workers that didn't get sit down breaks. Cooked hot as hell, and eaten fast as F all while never leaving the Blast Furnace.
Eating it HOT isn’t a reason to not rest it. This is BS.
@@Mutiny960 ok man you can believe what you want, 20 years working in 2 and 3 Michelin star restaurants is what supports my opinion; but what ever
This is exactly how BBQ is done here in central California and has been done for decades wich probably goes back to the time California was a Spanish colony.
Which is why nobody goes to California for their BBQ 😂.
Congratulations on your second place in the "top 50 best restaurants in the world"! This glorifies your work, your modesty and your kindness! THANKS !!!
The Count was very pleased with his meal!🧛🏻♂🥩🩸
I ate there a few years ago, it was sensational very good meat and nice menu can just recommend everybody who likes grilled meat to eat there!
What are the prices for this kind of portion? I am just curious 🙏🤝
@@thenazgul844 I ate a menu but it was around 200 euros but I can`t remember exactly the price
with the bottle of Gevrey Chambertin I saw ... anything will taste like it's coming from heaven.
Agreed but I would have preferred a slightly heavier and deeper red like Clos de l’Oratoire des Papes. Ideally 2015 or earlier in both cases! 😄
Anyone who likes live beef, go ahead.
Dripping blood with a little char on the outside.. nope
Looks great to me. It’s all in the know how. Fire management, the perfectly aged steak, seasoning, knowing the instant to pull it off the fire. I would love to eat that steak with a nice glass of wine!🥳
A piece of Art
It is.
How you do a well done steak with out Charing the meat
Excuse me, seems like he didn’t rest the meat after grilling? 4:24
I think there’s so much juice it doesn’t matter. Must be a good reason otherwise he’d do it differently. Maybe.
This person in the video has no clue how to cook a steak.
@@silverlicious2086Americans dont know about steaks, just dont talk like you knew.
@@bluepunisher113 Americans? You have no clue who you're talking to. You should address the world. Cooking a steak like this is pure waste.
I'm pretty sure many Japanese restaurants would disagree. The *_best_* steak needs the best beef; the best beef has the _best_ marbling.
The real trick here , is that it’s from a dairy cow and aged for 7-11 yrs , then cooked on an open fire , would love to try this , I bet it’s unimaginably great !
Yep - most dairy cows live a static life focused on being in the milking pen and eating, on a milk cow between 7-10 y.o., that meat has got to be super fatty and tender. I didn’t see how long they age the cuts.
@@danswansonguitar estas vacas no están encerradas ni son vacas lecheras , son vacas que pastan libres y son solo para carne
Wow!!! The best griller ever! Only 10 million people can grill like that! Sarcasm.
Why no explanation why this steak did not need to REST??? And what about all of the juices left on the cutting board???
I’ve tried their aged stake in Spain. It’s different if you are used to a regular steak. But the most important note here is the spectacular flavor of the meat itself. Just like in Japan, salt or salt/pepper is all you need in any good quality meat and cooked in wood/charcoal.
And for God's sake. Rest in a warm place for 15 minutes before cutting....!
I suppose you think you know more than The King of Fire. @@peetsnort
1:00 "open fire gives it a unique smokey aroma." lol that's with all fires. Gotta love the special wording to make it seem more special than it is. Not sure what the fuss is. Same method you can use in your own backyard. The only difference I see here is the aged steaks they grill - that's it.
So I see alot of comments regarding this steak master, a legendary steak man, whose skills of preparing this steak are elite and revered. And many people just say, all he did was toss a steak on a grill and flipped it. What's so great about that. Any body can do that, and yes you are correct. But that is not why he is highly sought after.
It isn't the actual grilling of the steak that places him in the upper echelon of culinary geniuses. There is a moment where he displays a technique and skill that only very few chefs in the world can execute. Once you notice and see what I am talking about, you will immeidately understand why this restaurant has been on the World's Best List, why Chef Victor is so highly praised and revered, and why top chefs travel to come learn from him.
It isn't the grill. It isn't the way he flipped the steak. It isn't controlling the heat. No, what makes this chef exist in a field all by himself executing this one skill that has been tried by everyone, yet failed.
I am talking about the salt pinch.
That's right. The way he sprinkles the salt on the steak is executed flawlessly. If you slow down the video, zoom in, and watch closely,... the way he pinched the salt and then releases the salt while spreading out his fingers at the precise moment and hieght, is just breathtaking.
The way he releases the salt on to the steak, like he doesn't give a shit, is what makes him a God.
He did an interview where he stated it took him nearly 40 years to master the salt pinch.
Legend has it that the steak was $8. With the salt pinch, it becomes $160 steak.
I’m confused I thought you should never cut steak rite off grill? Aren’t you supposed to let sit ??
For more excitement, watch a video of this grown man tying his shoes.
LOL
Perfect meal.
I almost lost my mind when he threw that fat out lol. Gimme all that flavor
"The world's best steak" is such a generic term, and it means nothing to me. The Argentines and Koreans say the fire must not touch the meat because it makes it bitter, but so what? Maybe this is the way some people like it. Lots of Michelin chefs say "-the meat must rest from 5 to 10 minutes after it leaves the grill". So what? Maybe I like my meat tired, not rested. Some people say Etxebarri has the best meat, others say St. John's in London does, then there is Hastie's Firedoor, or a bunch of places in Buenos Aires, not to forget Francis Mallman, and then there is Snow's and Franklin's in Texas, Dario Cecchini, or Peter Luger in NY, Figueira Rubayat in São Paulo... there is some place in Florence too, or a kickass asador in Segovia. Fellas, in the end of the day it's just a hunk of beef, it can get pretty good, but there is just so much one can do with a hunk of beef, you can age it for a year, dunk it in butter, massage the cows or get them drunk on Ginness, play Beethoven for the cows, still a hunk of beef and it has limitations. There are hundreds of restaurants all over the world that make "the world's best steak", and for the looks of this hack performance here, Etxebarri is not likely to be one of them. But I was most impressed with that "ultra-fresh salad"; that was awesome!
This is wild. Only salt, no resting, trimming all the major fat portions, etc. "Breaking" all the rules, and yet he's the standard. Pretty amazing
makes you wonder which is the correct way
Not the standard by any means
@@markntexas8265 For most of the world, it is. Might not be your favorite in Texas, but that doesn't mean it's an incorrect characterization.
@@markchristopher4165you must rest meat….the way he did it is the way we would do it at home. You go to a restaurant to have it done right
@@thecarpetman7687 This is basically a version of a Florentine preparation, which is still very rare on the inside (warm, but not cooked). So resting isn't necessary. We rest meat so the juices redistribute themselves, as the muscle fibers relax while the temperature comes down. If the temp never got to a level where it was actually cooking on the inside, there's not much reason to rest it. The tiny amount of juice on his cutting board shows that it's still at that level of rare, here.
CARNE SAPECADA NO FOGO NÃO É CHURRASCO.
If this guy has a dog it's the luckiest dog in the world.
South African citizens do this on a daily basis,at home 😂
The Salat is not only fresh.
It is ultra fresh😂😂😂
Looks friggin great! Nice recipe too 😋 well done brother
Well. Now I understand. I had my meat always just with very fresh salad. Ultra fresh salad changes everything.
You've been doing it hopelessly wrong all this time. A good chef knows the trick to a pro steak is great lettuce!
So the cooked meet is cut immediately after grilling? No more resting of the meat?
No time to allow the meat to rest?
Oh wow , bucket list item for me
Impossible!!!!!! My wife says I make the best steak she has ever had😊
*Does anyone know what type of wood he is cooking with?*
EDIT: Rewatched & evidently grape vines. Very fragrant wood
Other chefs: "Don't stick your fork into the meat or you'll lose valuable liquids"
This guy: stabs the meat repeatedly with a meat fork
Other chefs: "It's very impartant to control the heat and measure the internal temperature of the meat"
This guy: eyeballs it over an open flame
Other chefs: "It's essential to rest the meat when you take it off the heat"
This guy: slices it right away
and you salt it before and let it rest, not salt it on the girl 😂😂
It says that the steak came from dairy cows and the steak was aged 6 or 7 years, that must be an error in the written text. Maybe they meant that the wine was aged that long, beef is dry aged but never more than a month or so.
That looks great and delicious and I want to eat it
I had this type of meat on my Weber gas grill before and it is a challenge to cook. The softness of the meat and fat is incredible BUT once the air heat goes beyond 200 degrees celcius, it basically self incinerates, esp the fat where all the flavour comes from. Hence the construction of the grill with the ability to raise the grill away from the fire. Galician blonde is the aged cow meat mentioned easily distinguishable by the yellow fat colour. It is an absolute delicatesse and rated with the best kobe type beefs.
soooo simple but absolutely incredible.
I’ll past!!!
visit a country butcher, make a fire, not so amazing. A basic man card tbh
Incredible?
You’re a sucker.
can someone tell me witch is much costly live fire kitchen or gas cooking..is the operation cost of live fire kitchen much expensive
Im quite happy cooking and eating one from Lidl .
Aldi “king of steaks” sirloin are really good.
I do them in my iron griddle pan. Rare, then use Maldon sea salt flakes 👌🏼👌🏼
Hi Im Chris, joking aside are Aldi really good for Sirloin ?,
Thanks Chris.@@Dan23_7
Ok, stay in the Uk eating butter
Wonder who makes those grills? Mibrasa?
I'm surprised he didn't rest the steak even for a second.
@@timbuckohfive2751 its served rare, so he doesnt need to rest it. plenty of places in europe serve steak rare. unless you are saying one of the best restaurants in the world doesnt know what its doing?
The cooking level of a steak is not a degree of knowledge but a personal taste.
@@Blue_8800Actually not, in Spanish real asadores, like this one, you don't have a choice
I wish there had been a shot of the interior.
I'm surprised he doesn't need to rest the steak before cutting
meat wasn't even cooked; thus no need for rest
Yeah, I thought that was a little strange.
@@hungrymon7887 I thought that might be why
Rare meat doesn’t need to be rested actually, I always rest mine but…
@@hungrymon7887 Yeah that was the conclusion I got. I bet it's room temp throughout most of the steak. I had fresh seared bluefin belly once and this reminded me of that. Caramelized outside, 70 degree inside. A confident technique, probably doesn't need resting.
I like that grill, where can i get it...
this is raw...
Looks fantastic!
I’m kind of surprised that he didn’t let the steak rest at all before cutting
"No steak for you!"
Surprised is an understatement. Just look at all the juice on the cutting board that was lost to not resting the steak.
Rookies, lol
I’d say the center is still cool enough a rest isn’t needed.
Here come the resting steak sissy boys.
😍 looks delicious
I’m a chef , and I disapprove of this video .
I’m not a chef…but that steak looks incredible!!
Mimimimimimimimimimimi
Nothing like some cold under seasoned steak
@@This_is_Sparta83 another chef commenting!
Probably you dont have a Michelin Star and have top chefs all over the world coming to your place to learn your craft.
Can't believe he cut off the fat and didn't serve that 😭
Genau das ist auch mein Gedanke. Nur die Qualität des Fleisches entlarvt ihn nicht als totalen Noob.
My god. That looks absolutely incredible.
The amber hue to the fat is because the Bovine was older than the 2 year old Standard. Most beef cattle won’t stay on the hoof for more than a few years before slaughter/butchering. In Spain they have a niche market of Mature Cattle. The flavor is exceptional & arguably the most flavorful in the World.
Also is pasture cattle, so grass fed, that also makes that yellow fat, also the age
The color of the fat is due to the fact that is a dairy breed rather than a beef breed,not age or pasture
Grass fed instead of stuffed with grain as well.
@@DavidMorland-cp7gzwrong
@@DavidMorland-cp7gzwrong
That looks fabulous
Looks amazing but too rare...
Exactly
yes, for me too
Come to spain to try the top tier quality meat, you'll understand why we eat it that rare here
A place I've wanted to visit since Rick Stein dined there, looks phenomenal.
I'm ready to believe that this steak tastes amazing. But the best steak in the world? I'm not ready to take their word for it.
Same, I see no difference in technique from what I do at home to make great Steak. His equipment is fancier, and the meat has a stronger"beef" flavor from being an aged dairy cow, but that's preference, not fact. Nothing that would make it THE BEST.
Only one way to find out... Go and try it 😀
It's all bout where the steak comes from.
perhaps you prefer wagyu.....
I'll put my money on the steakhouses in Vegas.
One big tip is to use vineyard dry sticks in the fire, the flavor with that is unbeatable in a barbecue, no matter if you prepare lamb, pork or cow meat.
I'm still more of a cast iron/flat grill guy, but that was a pretty nice looking cut of meat.
Old school, and no gloves by the finest chef in the world. Wow.
I was shocked the meat didn't jump of the plate. 'tender and juicy on the inside' 🤣 is a new word for raw😅
Yea, the way it is cooked, that steak has to be pretty much rare on the inside, which is why it doesn't need resting. However, I think that's probably the point as the result of the meat quality.
Medium-Rare is the best
Impossible, because I grill the best steaks. Nobody beats my meat! Hahaha hahaha!
Great video!
I'm sure that steak is fantastic but I've always heard you have to rest it for 7-10 min.. his rest was like 1.5 seconds :) I guess there really is an exception to every rule.
No resting needed when you cook it that rare.
Nobody wants to eat ice cold steak
@@RP-ue9wy ummm did you see all the juice left on the cutting board? That was from not resting the goddamn steak.
@jamesfullwood7788 You clearly don't understand what's going on lol. Smh.
@@jamesfullwood7788 You don't rest rare.
ULTRA fresh salad. wtf.
Interesting what the cost was.
That’s so rare 😂 for how fatty that cut is, I’m not sure why you’d enjoy it that rare.
😂 ironically I had a steak in Spain that was so rare it was like eating with a bloody nose
It wasn't even cooked, yuck.
I did this last night on my weber. It was bomb. Cheers from Montana
Ultra fresh salad!?!?
I laughed when a waitress said to me at diner that the chocolate milk was ultra fresh made, even if the milk is days weeks old still freshly made. Just gimme the damn milk Bihhhh
Un monumento. Gracias por compartir
Just fyi we cant smell on RUclips no matter how incredible u think it is!! ❤😊
That steak is RAW... and im into medium rare ... but that bad boy is undercooked.
I thought I was the only one.
Would putting salt on uncooked meat not dry it out and make it tough?
When the flames touch the meat it is not a good sign, in the Basque traditional cooking, they use inclined grills, so that the fat can flow along the grill and arrive in a container, which prevents having flames that burn the meat. Do not slaughter a beauty like Rubia Gallega. That's my opinion, i'm a cooker btw
This cow was most likely destined for the dog food scrap pile anyway. It's no coincidence that these cows are 10 YEARS OLD. It cost more to feed than the milk it produced.
@@Mutiny960 this is the reason why I never eat cows that have produced milk. Bull meat is healthier tbh
I hope you are just a cook, not a cooker.
@@robertwhitten265 Yeah sorry my english is not perfect haha
Beautiful.
"Ultra fresh salad"
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣💩
Yea no shit instead of dry aged salad 😂
the beef looks like top quality - the deep color and yellow fats indicate aging of some kind. would love to try it.