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Coop's is a legit BBQ. I would say that the only other California BBQ place I've tried that has come close (or was better) was Heritage in San Juan Capistrano. You won't get the entertainment or crowds at Coop's, but the BBQ is top notch, and you basically have a hole-in-the-wall vibe.

Have not been to Pappa's. Where in Texas is it? Maybe we need a steak-off to settle this once and for all!

@ Houston & Dallas

@@Pad8eyed I was just in Houston, but made the mistake of going to Katz's while there. Oh, well. Next time.

@ next time try Kenny & Ziggy’s. Seems to be the best deli in Houston. Their Matzo Ball soup is terrific.

We did not pay extra for the tea. Also, we did not make a reservation -- just walked in. Edit: I don't know about the water bottle, but I don't see why it would be a problem. And, thank you, we will keep at it. Headed to Miami in a couple of weeks. . .

Almost as good as a Greek Leek, or Korean bean cuisine! 😉 In any event, Thai ties are like a passport to style - they instantly transport you to the land of luxury and sophistication!

Raw? That’s just the steak’s way of saying it’s still in its prime! 🥩😉

So you're saying you like your steak to be a little "cooked on the outside, still mooing on the inside"? I respect that!

Thank you. We really enjoyed this restaurant. Two videos in, and you're already a connoisseur! At this rate, you'll be giving me steak recommendations!

It's been a couple of years, but I believe that this one was on Westminster Blvd.

What country are you in

This is in Tolosa, Spain. It's in the north of Spain.

@@nfahel We live in the United States of America. But we travel everywhere, and have quite a few videos in Spain.

Just trying to blend in with the meat-less fuss, more flavor! But I might step up my game and, just for you, wear a tuxedo for the next steak showdown! 😀

Donde en suramerica? Quierriemos a viajar a Argentina. . . 😀

@ el ferroviario de Liniers en B Aires , la mejor parrilla del mundo

Maybe they were practicing their “steak” dance instead of cooking? Jokes aside, taste is subjective, and we all have our favorites!

@@steveandyoung I'm a Spaniard from birth, this way of "cooking" steaks only happens in Spain. That's a seared, and then absolutely raw steak. I never understood this. I also like rare steak, but evenly cooked, the way the rest of the planet eat it. It pains me to see such great meat wasted.

We actually like our steak medium rare (as opposed to well done, which I liked when I was younger). But we have learned to like it the way they cook it in Spain. These steaks were on the rare side, but they were still extremely good. The pimientos piquillos were spectacular, and the leeks were really something unusual.

You know you've found a good food spot when you walk around with your mouth open and drooling like a cartoon character! We could have had every meal there (though we did try a lot of other great food elsewhere in Philly, as well)

We enjoyed our whiskey ribeye dinner there. Whiskey ribeye for lunch? Now that’s a meal that says “I’m ready to conquer the day… or take a nap!”

We had a lot of spectacular wines all over Spain. We tend to prefer the Riojas. Muga is one of our favorites, and you can find it in many places around the world.

We absolutely agree with you. That's why we go back to Spain every year. With a resume like yours, I’d say your taste buds have officially gone global! There's just something about Spanish cuisine that hits all the right notes, isn't there?

Though our dog might disagree with you, you’re preaching to the choir! Medium rare is like the VIP section of the steak world-only the best can hang out there!

We were headed to Bologna and then Florence for some Ciannina beef in 2020, but COVID interfered with those plans. So, we haven't been able to try any of the Tuscan steak houses yet. Florence may have Cecchini, but Casa Julian brings the flavor that’s hard to beat-guess it's a tasty battle of the beef!

Hmm, I can pretend to be a T Rex going after it when I chow down. Ah, so you’re saying Casa Julian’s steaks deserve an Oscar for Best Supporting Role in your dinner experience? I completely agree!

Or, one of each? Mesquite broiled? You must have a secret stash of cowboy boots and a lasso ready for steak night!

Ah, the age-old debate of steak doneness! It's either a masterpiece or a culinary crime, depending on your taste buds. Next time, let’s aim for “medium-rare” artistry!

I used to eat my steak well done. But after some time in Spain, I can appreciate it like this, as well (if it's an excellent steak).

@steveandyoung good for you it,look anapiling when I see blood in my plate my, stomach hurts.

Stick with your chicken tenders and stay on porch while the rest of us big dawgs dine on a piece of meat that looks divine and had alot of time n amore involved into it's creations!

🙂

Thank you!

It's a common misconception! Casa Julian of Tolosa specializes in dry-aging their beef, which enhances the flavor and tenderness. It's all about the quality and the aging process!

Thanks for checking it out! Black Mountain is super cool-definitely worth a visit!

Haha, I know that "HABADA" feeling all too well! It's like my stomach just filed a formal complaint for being neglected!

Well, only 40 or 50 of them. Clearly, we need to go to a few more! 😀

Yes, we actually mention that (either on this video or on an earlier one we did). They used the name only because one of the guys who invented it had the nickname of "Loco" (because he was a little crazy), and "Moco" rhymed.

Well, they say variety is the spice of life, but I guess that depends on how you like your steak seasoned, right?

I can understand the craving! Heck, I only make it out from California once a year or so, and I start to crave Katz's a couple of months into the year! If only Katz's Deli could send a pastrami sandwich via drone-now that would be something!

You know what they say, “One man's fat is another man's flavor!” But hey, to each their own when it comes to steak preferences!

Ah, the secret is out! Casa Julian is in Tolosa, Spain. It's in Northern Spain. But shhh, don't tell the cows-they might start a protest!

Thanks for joining! Now you’re officially part of the “Steak Enthusiasts Club” - membership includes mouthwatering cravings!

💯💯

Why? The staff is wearing t shirts. I do understand the respect with dressing up

I can't even get through the video with this sloppy green T-shirt clown gumming up the works lol

Ah, I see we’re raising the steak on dress code! Maybe I should wear a tuxedo next time?

🖖

We actually didn't love Peter Luger's. In NYC, we thought Sparks was better. So, you’re a steak connoisseur with a bucket list? Sounds like it’s time to add “Casa Julian” right at the top-after all, every great steak story deserves a sequel! 😀

@@steveandyoung I also had a bad cut of meat at Peter Lugers a cpl times,but i have been there over 40 times,so not that bad...The waiters actually love for people to send their steak back..they get to eat it or take it home..

@@neilcharles2520 I've only been there three times, but the first time, the steak was actually spoiled (not aged), the second time, it was OK, and the last time, it was just unimpressive. I liked the Strudel with Schlag there, though.

@@steveandyoung I am sure the quality is not there anymore,it has been sold a cpl times,so nothing stays the same..

It's a classic case of “fat-tastic” versus “steak-tacular”-both have their fans, it seems! I always preferred my steaks leaner, while my brother and the rest of my family preferred the fat.

Enchanted? I hope you brought your wizard hat for the next adventure! 🙂

You're lucky! You get to have any one of the gems whenever you want! Of course, if we lived that close, it might be a struggle to keep from bringing a couple of sleeping bags and moving in there! 😉

Alvah Scott Elementary in Aiea.

True! Wine not only cheers the soul but also makes it dance a little! 🍷💃

Missing crispy gau gee on New Year’s Eve? That’s a culinary tragedy! At least you can get some good puffy tacos out there! But we can always hope San Antonio steps up its gau gee game before the 2026 ball drops! 😉

One or two? Why not go for the triple threat? Just make sure to save some room for dessert afterward! (Actually, I wnet to school in SF, and now I can't think about Carl's Jr. without remembering the one in the UN Plaza in the Tenderloin. Turned me off to the Karcher places permanently)

Yeah, she can be dangerous with a knife. We already went back once since filming this video, but Vincent is the one who introduced us to Ammatoli.

Incredible food calls for incredible company-good thing we had both!