Steak Expert Guesses Cheap vs Expensive Steak | Price Points | Epicurious
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- เผยแพร่เมื่อ 26 มิ.ย. 2024
- In this episode of 'Price Points,' Epicurious challenges steak expert Angie Mar (author, Butcher and Beast: Mastering the Art of Meat) to guess which one of two steaks is more expensive. Angie breaks down ribeye, strip and tomahawk steaks before making her guesses!
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Steak Expert Guesses Cheap vs Expensive Steak | Price Points | Epicurious - บันเทิง
Someone at Epicurious pitched this episode because they *really* wanted to eat A5 wagyu on the company dime.
Agreed
And then they overcooked it. 😭
I mean like that's fundamental
That is a really thin wagyu steak. Can’t get the searing right without overcook it.
@Hoang MVP maybe blowtorch or red hot skillet
Yes guys, we can all tell which is more expensive in basically all these episodes, the interesting part is hearing the explanations behind the physical features
Why have a steak expert on the show? Apparently theres like 500 of them just chillin here in the comment section.
Hahahaha
True, but there are only a handful of comment section experts. 😉
@@JohnVC you fool, their numbers grew to cringeworthy levels
@@jamesmccormick9914 I fear not the man who has made 10,000 different comments, but the man that made one comment 10,000 times. --Bruce Lee
@@JohnVC comment expert compares cheap vs expensive comment sections.
i can only imagine the amount of tears guga lost after watching this episode
Aceirin 🤣🤣🤣
I lost a few lmao
I know it doesn't look good now, but......
This whole thing was painful to watch.
So let's deeewit
I remember Angie Mar when she won Chopped Grill Masters to say she is an expert is a huge understatement.
What is a better title than expert?
@@kingkai2000 "master"
@@malaijohanmalaiibrahim3736 I mean sure 🤷♂️
Yes, because winning Chopped is such a prestigious honor... 😒 There is no higher accolade to which a chef can aspire.
Wutsizface What have you done, besides leaving bitter comments on the Internet?
thought eli cairo will show up with another hat
Has he worn a fedora yet??
bring back our boi
Baseball cap
It's a gender swap lol
Pate expert: Wearing a beret
Growing up poor, my parents thought that seeing any pink in a grilled piece of steak meant that it was very undercooked and therefore potentially dangerous. I thought "steak" was basically shoe-leather until I went off to college. 😳
The funny thing is you can eat beef raw and its still technically OK
My parents did the same thing to me. any pink is undercooked... should be a form of child abuse...
@@silverfang4583 how on earth would u say that unless ur on deathwish or something?
@@katsmi0 I mean you can eat it without getting sick it isn't chicken
@@silverfang4583 so? U think that only chicken is dangerous to consume raw? Both are dangerous, only difference is that chicken is more dangerous.
Can we please bring this series back? I love these videos xxx
The background music is much too loud.
It's not the music that's loud so much as her voice is quiet. I had to put in headphones and crank the volume way up to be able to make out what she was saying.
Same it's annoying.
Seems like they audio balanced for poor phone speakers. With semi decent to studio grade headphones on my computer the music is overwhelming, but on my phone's crappy loud speaker the music is flat in the background, making her voice stand out more.
@@LeonisYT Correct; that is exactly what's happening here.
It's not much to load... but.. it is a little to loud
Me, splurging on steak: "Oh, ribeyes are on sale for $5.99/lb..."
ROFL
Sheesh.. relax lady Rockefeller... dont go spending it all in one place
You can get some quality stuff for cheap if you know what you're looking for in a steak. You won't get anything absolutely ridiculous, but the best of the mid-tier is still really friggin good.
@@sethpetersen3781 I've definitely gotten much better than that $13/lb ribeye at half the price!
Well, Epicurious is based in New York City, so those are probably NYC prices in the video.
Did the kitchen burn down while they were cooking that kobe? Gotdamn
DeLTacoSAMA you have to because there is too much fat
More like the bank account
probably not even kobe, just wagyu a5
@@LittleZakie Exactly and it should never ever be grilled. The idea of cooking it like that is sacrilege. The whole point of all that fat is that very thin cuts will cook almost instantly for shabu shabu.
what do you mean?
"So in front of me we have two strip steaks, and one of them is clearly Kobe beef" XD she shoulda just stopped right there
She wanted to eat some kobe
Wow, Eli came as another human this time. The man's wardrobe is impressive.
He little overdid it with tan and eye lashes.
What's up with the audio? Can't hear anything she's saying...
Thanks for the reminder, it would have been bad if I forgot to turn down my volume. On my old laptop I had the sound on max to watch this and it was still not quite loud enough :/
comments on this episode:
music too loud
steak differences too easy
tHeY rUiNeD tHe StEaKs
"wow i thought i was splurging buying $2/lb"
For real, my hearing sucks but I had no problem hearing her
Ruined? They looked pretty good to me. The Kobe may have been a little overdone (she mentioned that you barely have to cook it) but otherwise pretty good sear, medium rare looking meat.
@@hiimbrady There's a big difference between searing and buring the outside of a steak. Especially the Tomahawks, those were almost all black.
She's fun and there are lots more steaks, let's get a sequel episode pls.
Can we talk about how they cooked the kobe beef! A5 GRADE AND THEY BURNED IT! OUTRAGEOUS
Agreed
I was looking for this, I haven't even finished the video, just came straight looking for this comment when I saw what they did to it.
She even said you don’t have to cook it!
Agreed
It physically hurt me seeing that. Even the B option was overcooked. Same way with the tomahawk steaks, they were basically burnt...
music is too loud. hard to hear her speaking.
She is sooo nice to watch and listen to. I really enjoyed all her knowledge!!!
They practically incinerated those tomahawk steaks 😨
GUGA! YOU JUST MADE ME A STEAK EXPERT WHAT
XD
Lmfaoooo I was looking for this comment
I know he made me realise all the answers!!!
I don't know why I'm watching this as a vegetarian
The science?
Probably because you know steaks taste goooooooood.
Same, except as a poor person. It's like watching jewelers compare precious gems.
I can’t look a cow in the face with out yelling STEAK
omg samee
Whoever cooked these steaks really knows how to burn em
No, it is not burned
That tomahawk tho😂😂
any video of steak is always going to have an "expert" commenting how burnt it is. cow could be eating grass in the field, DURR ITS BURNT
I mean if someone made it for me I wouldnt mind but this is a professional cooking show they should just cook it again it should be perfect check out guga foods he know how to cook a steak
@@potatoregerts1756 she's a steak expert, don't you think that if she, an expert, is eating the steak with such joy and ease that's because she knows that it is perfectly cooked (not burned)?
I would LOVE to see a Price Points for more than just foods and drinks. Like clothing/materials, musical instruments, auto parts, guns, bows and arrows. Everything
Is the color correction off? Something about these look so unappetising.
super bright lighting can make meat look gray, almost like how sunlight can make a pink steak look gray. adam ragusea has a really good video on the topic
@@mentekthebandit Why I season my comments instead of my video
They werent cooked perfectly
@@Gashacon The reason i put white wine în my comments
Lighting.. Warm colors vs cool colors.
I thought maybe there'd be more cuts of beef. Like filet mignon and New York Strip, for example.
There was New York strip
They totally had strips!
Strip was there, they just didn't call it "new york strip". There's no real cheap filet mignon so there's no point. The price difference in filet mignons is usually due to aging.
@@xSintex There definitely is cheap filet and expensive filet....what are you talking about? I guess this show was invented for people like you who have no idea what they are even watching.
@@TheIdiotChallenege no, there isn't cheap filet unless you're buying select.
Wasn't the expensive ribeye dry aged? Why didn't she talk about that?
good point, don't know how she missed that
It definitely was. It was easy to tell at a glance even. I would hope they just maybe cut it out from her explanation.
I noticed the same thing. Perhaps they edited it out.
Ur mom is dry and aged
I thought that same thing. Thought it also looked dry aged.
There is something so beautiful about watching an expert talk about something they understand on such a deeper level than I do.
What is it.. international steak day? First GMM and now Epicurious. I like it.
Omg, you're right! I watched that GMM this morning and didn't even think about it when I was watching this 😂
AGN 728 same, I totally didn’t notice
Bon Appetit did a steak video as well today
I literally went from GMM's video to this one!
And both had poor cookery
Her voice is extremely quiet, and because you use the same music (at the same volume) as you do for other price points videos, it is very hard to hear her.
THIS!
Zurnar no it’s not her voice. Sound is always mixed in. It’s badly mixed here
Can we get "Addict Guesses Cheap vs Expensive Cocaine | Price Points"
Lilian Wildt i agree
@@nonchalantdewiness
Yes, you speak of much truth.
PQOAJANAJQIQIQJAJWNSNS SNAJSNA A A R D HSJAUWUE SYATAYWHABABQ WAJAIIA AJAJWUEHD DR E S D T T D S.
Hope you enjoyed my little message to you 😊
Why didn't they let HER cook the steaks. She wouldn't have burned tf out of them like that, holy hell ......
Also, shout out to her winning the Chopped Grill Master Championship!!! I remember watching that series!!! 👍
Sear. Char. Inside still medium rare. Shhhhut up
Reupload with lower music volume please.
that kobe beef was absolutely destroyed
All the steaks to me look like they overcooked it.
Good thing it wasnt kobe beef. You got super lucky if you can actually find it outside of japan let alone only 130/lb.
killraven123 pretty sure epicurious has a hundred bucks ha
@@jennahorner5597 That wasnt the point. The point was it wasnt what the "expert" claimed it was, not for that price.
Random person on the internet is huge expert on steaks. Believe that and they'll tell you another one
I kinda thought she was just gonna eat that raw meat
Darius Goswick how she suggested eating it, carpaccio and tartare, are both raw dishes
After so many Sous Vide Everything videos, these steaks looked terrible.
if you havent already, 10000% check out guga foods too. similar channel but he uses charcoal insead (no ninja tho)
Ninja would not be impressed because they didn’t cook any picanha
I've been binge watching that channel lately, too.
@@duckdude7664 I don't have anything against Angel... but Ninja is missing from the dynamic. Angel isn't too entertaining, it's just his personality. I actually really liked the episode where Angel did his own cook cause Guga was stuck in traffic or something lol...
Angel should just make his own channel, and hit the younger crowd.
Duck Dude no ninja is a good thing lol
This had to be the worst Expert Guesses Cheap vs Expensive episode I have watched here. What was even the point. Seriously Kobe vs Angus and Dry Aged vs Fresh! You don't need to be an expert to tell which is more expensive in either of those cases.
Obviously you didn't watch the knives episode
@@Ssantguz I've watched all of them. This host was a bit dour, like she didn't want to be there. She seemed unhappy to me. At least all the other hosts are pretty enthusiastic about their expertise. Also, this one is really short. No filet? No Sirloin?
@@Ssantguz the knives episode only had one real standout which was the Damascus Steal knife. This entire steak episode was nothing but obvious standouts lmfao.
As someone who knows nothing about steaks, this video was helpful. People who already know a lot about this type of meat maybe don't find this video worth it, but I do. Not everyone knows what you know.
@@Shoddragon it was a stolen knife?
please don't use background music on these videos
“Here at Black Angus, we’ll start you off with our appetizer platter, featuring five jumbo deep fried gulf shrimp, served on a disk of salted butter, with 15 of our potato bacon bombs and a big bowl of pork cracklins with our cheese and butter dippin’ sauce. “
I thoroughly enjoyed her knowledge, speaking voice, and pace. One of the best episodes you did and she is amazing!
who gilled these? they are all burned or kept way too long on the grill
I didn't know cows had gills...
No they look perfect! To each their own I guess, I don't want to see blood to gush out of my steak.
@@emilg that's not blood
Emil Georgiev ...it’s not blood, and burning a steak the way they did just means they had to high of heat. That’s how you get a burnt exterior and a raw interior
@@emilg Uh, You're the worst type of person.
You guys should have brought Guga out here for this episode
They didn't even have any picanha.
You dont say. Guga is far more knowledgable.
Oh no I want my Nick Solares.
P R O F O U N D B E E F I N E S S
Guga is a foodie, not a chef. He loves steaks and has experimented with it a ton. But he's not a chef.
This video is so informative. Thank you for sharing!
steak 101 with Angie Mar - th-cam.com/video/wpLbejXWUik/w-d-xo.html
how to cook the perfect steak with Angie Mar - th-cam.com/video/wD9siWMDWc4/w-d-xo.html
Epicurious, the elevator music channel (also steak).
So... Are we gonna ignore the fact that this steak expert is named Angie?
Haha nice
I don’t get it
Angus beef... Angie
yes
Ohhhhhhhhh I get it!
“Prime usda is the highest grade you can get”
Japanese a5 wagyu: “am I a joke to you?”
Yeah calling prime the highest standard is a joke when they've only got 3 grades that are even sold to consumers as steak.
There are several standards accross the world that are much more detailed than the USDA. If you're interested i suggest looking at Meat Standards Australia's grading process which is far more indepth and has quite a few more grades.
@@spazzen Obviously she meant for consumers in America lol.
She meant for your regular consumption in America. Are you guys dense or what. Jeez. I'm not even American and I know USDA is a rating used only in America.
That strip steak looked delicious, never been that big a fan of ribeye. I love a beautiful thick cut strip steak, seared in clarified butter.
This is how we should be eating red meat - when you buy it, buy quality and eat it as a delicacy. It's healthier and the environment is better off when it isn't unnecessarily consumed at high quantities and low quality.
Or as a flavoring. I don't disagree at all. We can help the world so much if we treat meat as a seasoning.
Don't tell me how to eat beef and I won't tell you how to eat your tofu.
@@rickeys your beef is eating cheap soy planted on illegally fire roded Amazon, so yeah, you're kinda telling everyone how to breathe...
Not that it matters.
Only thing that would matter is to stop subsidizing the meat industry.
@@rickeys you need to grow up my dude, and learn to read.
@@rickeys I'm not a vegetarian, and I think it's okay not to be. I just believe climate scientists and health experts when they tell us we'd be better off eating _less_ red meat. It doesn't have to mean compromising on nutrients, flavor or anything else positive you'd associate with beef. We've been hunter-gatherers since time immemorial, and it's only right to ask if we've been overdoing the 'hunter' part of that.
First time i've ever seen overcooked kobe wtf epicurious
Tbf it was really thin maybe 1/4 of an inch or somethin
This episode wasn’t listed in Epicurious’ Price Points playlist. Glad I stumbled across it!
this is a stupid question but who else doesn’t eat the fat cap. don’t get me wrong i love a well marbled steak but having a giant piece of fat just feels weird.
I sear it nicely and take a few bites if it’s good meat, but I don’t usually eat it all. I use locking tongs to hold steaks up to sear the fat cap. You should try it.
That's the most Australian comment I've seen on here so far. Still not Aussie, since you like the marbling, but no-one in Australia eats the fat! In fact meat isn't normally even sold with any fat on it, since they can use it for other purposes if they cut it off before sales & consumers are happier with the product, since they don't have to pay for fat. "coles" and "woolworths" are Australia's 2 major supermarkets, both with plenty of steak photos on their online ordering site, go have a look if you want to see others with more similar tastes to you than this video has
no way A5 Kobe beef is $130 a pound/lb ,try that one little piece is $130
Even that early RibEye that was $54/lbs. It was very thick and likely over 2lbs making it over $100
I remember some dude in another comment section said these people look like the food they are experts on and I gotta tell you that is straight up the most true thing I’ve ever heard
Angie is a friend i need when i eat 😁
Hell yes I've been waiting for this
Background music reminds me of that one minecraft song that also reminds me of christmas
I was surprised it wasn't Eli. She's beautiful and great, though.
Steak cooks:*exists*
Guga:I know it doesn't look good right now but watch this
I love steak, this was such an interesting episode
Tomahawk steaks are burned on the outside! That cannot be right
they are not.
bbRuhhh it's I think seared? I guess?
Kinda sad they only did 3 steaks. I would have loved to see more it was interesting to learn about my favorite food!
Me at midnight- better finish me homework
Also me at midnight- listening to this person talk about steak
4:29, No it is not clearly "kobe" beef, it is clearly japanese wagyu a5 beef. Just because it is marbled like that doesn't make it Kobe, other regions make beef that is just as marbled. For example, Miyazaki.
She really isn't an expert tbh she even missed that the expensive ribeye was dry aged.
Hillbillyspree She isn’t an expert, knowledgeable, but no expert.
Also, genuine kobe beef isn't commercially available in the States. There's less than a dozen restaurants that serve it (that I see in a quick search). None is available at retail according to a Bon Appétit article about 和牛 in the USA.
The pronunciation of wagyu as well kind of gives me the same type of impression of a wine expert pronouncing champagne as Cham-pain.
@@leeham5620 Right, the coloring on that was a dead giveaway to its age, much more responsible for that price tag than just it being Prime graded.
@@cjd29 I can buy it right now from huntspoint in New Hampshire. $1100 for a 10lb strip certified Japanese kobe. That piece looked kobe to me. It's rare to find but not that rare. Anyone can buy it. Also Angie Mar is definitely an expert. Yes her personality seemed a bit dry and that ribeye looked dry aged to me too, but still that doesn't discount her chef creds.
The steak prices are really high wherever they're buying them. Prime ribeye is only about $25-30/lb (from 3 different stores) where I'm at, not $60+.
1:48 Prime USDA is the highest grade that you can get.
Laughing in WAGYU.
Laughing in Kobe
Laughing in Aussie, where anything that looked like that would only be seen as fit for dog food!
Kudos to whoever's pulling that tablecloth so smoothly!
On a price points binge. Now I land on attractive steak expert. I dig it
Y’all might as well have had a piece of salami on that plate instead of that black angus when you guys put it against the A5 wagyu. 😂
Ikr
10:19 - *DRACARYS!*
More of these please!
She and the chocolate, beer, wine, cold cuts....ah hell all of them are my favs !
What kind of grain fodder do they use for the Kobe meat?
They live a sweet life of consuming beer and getting massages to sum it up. It’s worth a google.
No grassfed? Such a missed oportunity.
They had wagyu, which is better than grassfed, so they covered their bases. Also the beef that she said was "finished with grain" was grass fed, hence the comment of being finished with grain (last year of life or so).
grain-fed is better.
Comparing purely Grassfed vs Grainfed would've been dope.
I been watching guga foods and sous vide everything for a solid two weeks now, y'all can't fool me anymore.
Right off the bat..... I enjoyed this video
I let out a gasp when I saw the 'A' tomahawk come out. Someone messed up there.
Kobe by no means is the best wagyu, its just the most popular one
I want to know how those were cooked. They look amazing.
Finally a video that I can play along with.
Am I wrong or wasn't that Option B Ribeye actually dry aged? I'm surprised she didn't mention that as that would change the flavor quite a bit from the other ribeye. Plus it drastically changes the price/lb.
I thought the same thing. You can see the aging difference in color.
Great thanks for all your feedback.... But all I really want to know is: how does one become a steak expert? Also where should I apply?
I saw the tomahawks and fell in love...😁
Gorgeous and an expert on steaks? My heart 😍😍 haha but anyway love these videos keep them comin
GUGA foods taught me well
She has so much information to give us... BUT WE CAN'T HEAR IT. I can hear the percussion of the music better than her voice. :(
I too love rib eye!!! Call me crazy, but every now and then I pass by a meat counter and I seem to hear this soft voice calling my name. "Mark, Mark, take me home." Even if it is a thinnish cut, I listen. Works for me.
Had some Del Monico steaks today. Absolutely amazing. 😁
“Funky” is not a word I want describing my steak.
I've been searching for this comment. Funky is what I would describe as dirty or someone with bad hygiene, not a food.
Neither is bleu cheese.
Yeah 🤣
The crew eats the steaks after right? It would be a damn shame to waste any of that meat.
I enjoyed listening to her commentary on different cuts of steak. But Eli Cairo will always be my go to guy for meat......☠️
For 22 years I've been convinced that a brighter red was a sign of better quality. Well, guess you never stop learning.
you're gonna be shocked but bad quality meat is sometimes straight up painted with edible paint to look redder and more appealing
@@rateater1857 whaaaaat, if that's true then I'm grateful I'm not much of a red-meat-eater at all.
She’s not a true steak expert if she refers to all Japanese wagyu as Kobe beef
she's so eloquent
Please bring back this series.
me after visiting a subreddit for one hour:
note: in all seriousness it probably took her years and years to master that kind of knowledge.
What did you DO to that wagyu? I've never seen meat abused so poorly.
Tbf it was really thin
They destroyed it
I cannot hear her voice even at twice the volume I normally watch youtube videos O.o
Khanh Kha Minh Same
The music is also higher than her voice
you must be really deaf
You can hear her voice at about 33 percent volume
11:13 “so flaverful so tender, super juicy...” i add so burnt
They f’d up the crust definitely
I agree with what she said about the tomahawk steaks I always felt like the restaurants & stores be cheating us when they scrape all that meat off the bone. Like sir/ma'am did ask you to do that leave my steak the way you cut it.