Dry and Wet Aged Steaks At New York's Most Famous Steakhouse - The Meat Show
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- เผยแพร่เมื่อ 6 มิ.ย. 2024
- America’s oldest restaurant, Delmonico’s, is about to celebrate its 180th anniversary. This fine-dining establishment is all about meat, so naturally it’s celebrating with a special anniversary edition 180-day dry-aged steak. In this episode of The Meat Show, host Nick Solares stops by the aging facilitates and chats with chef Billy Oliva about the restaurant’s meaty traditions.
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The chef did a good job interviewing Nick. Not interrupting him while he was talking. Hope to see more of him.
Props to Chef
That wasn't an interview, Nick. That was Nick trying to impress a steakhouse head chef with his knowledge about dry aged beef.
Nick's the one guy who takes music 101 then starts using words like crescendo in every context where applicable
@RJ R I'd pay to see that
@J Breeze do you come up with an excuse to trash my generation every time you talk to someone?
@J Breeze all I’m trying to say is that I like to think that I’m not one of the bad gen z, and it just feels a little hurtful to see people always say our generation is useless
@J Breeze I don’t think it makes me some sort of snowflake to not like people saying unjustified things about my generation. I think people who think that they know everything because of what they see on the internet are definitely in the minority, and most people in gen z that I know seem pretty humble and not very confident.
Tell nick to cut down on the interruption
Spviet he was extra rude this time. He just needs practice on asking the right questions to extract that right answer for a great video.
NAZI's love to interrupt
I’ll tell Nick if I see him
Spviet ... you re right. Why he talked so fast.. and the tattoos..
Probably the cocaine talking.
lmao not even 5 seconds and he butts in to cut the chef off with his own opinions.
Lul everytime hahahha
Dawg, I counted it out and it's literally 5 seconds. lmfaooo
florastacey9229 I wanna like your comment my friend but it's at 666 👹😈👿👽
Sheik Yo Booty how much does his accent cost THOU? 🤔
Geez Nick...let the man talk
Agree! I don't even finish the video. I stopped when they started to eat. Damn, I would love to hear the chef's explanation more.
Pierre Tran forreal the chef was trying to fight for who was the first to say "it was Americas first cook book!!!" Because he wasn't letting him talk
Video title should change to "Eating fucking great steaks for free on drugs".
Yep, this host is total dick
Pierre Tran loves the spot light, doesn't let the chef finish talking
He's not invited back to the 180 day anniversary...😂
Oh man..🤣🤣🤣
Damn y'all weren't kidding, dude literally interrupted him 1000x fml
This guy is near unbearable tbh. I click to see the absolutely incredible food, and Chefs who have worked their entire life to get at a high level, reacting to this guy. What a ball-bag
I think so too. Imo he's just not the type who can have pleasant conversation with people because he talks too fast and cut other people forcefully. Nobody likes to talk with such type. The video is better off without him. More recent Eater videos like the Omakase series is way better and they dont use any host in the video, just the chef explaining his ways and music.
Last time I was this early I experienced a maillard reaction
HeroRocket righto Heston
"Mallards?"
Hahah the look on the chefs face starting at 7:15 when Nick says they'll be coming back. The face doesnt lie. Nick seems very speedy in this episode for whatever reason, think it was too much for the chef
I died when I when back to 7:15. Someone needs to clip this reaction and use it as a meme. Absolute disgust.
Hahaha yeah I was thinking the same
underrated comment lol
that look fr XD XD
Let's rename this: "Poncey Brit Monologues to Chef"
"There's a fascination I have with the process of dry aging"
There's the understatement of the century.
Nick: we're taking about a difference if 5%
Also Nick: ohh this is like night and day!
"It tastes less and less like life and more and more like something else..." keanu-reeves-whoa.gif
A Roadie yo wtf he was saying that at the exact same time I read your comment
A Roadie top five dumbest thing I've heard him say on this show. What the hell does life taste like? He must be a damn vampire
yummdiddy no, he's a self hating, hispanic, white supremacist idiot.
roninzorz666 geez
its mean its not taste good..must be smelly .
This guy is the definition of a bad host!
Hes no pro for sure but I dont see it. The chef wasn't the most candid.
I see it the host is making up for the lack dialogue.
He's better than 90% of food hosts on TH-cam
He talks over the chef and interrupts he doesn't do it often or enough for it to be mega rude but it is noticeable in my opinion
professional freeloader
Jesus Christ let the chef talk...
Referring to the 28-day wet-aged steak = "...that said, this is still one of the greatest things on Earth that you can eat right? We're talking about a margin of difference, of like, 5% better with the dry-age" yet in this same video, the very next steak he eats is a 28 day dry-aged steak and he says "I mean, to me it's just a night and day difference between those two things" ---- Does this man actually listen to himself?
Hector Silva
I’m sure he just likes to hear himself talk
Hector Silva
You say that as if a night and day difference and a 5% margin of difference are mutually exclusive. A dry aged steak will have a stark contrast in flavor and texture to a wet aged one, but if you're dealing with prime beef, the difference will only be so great. Both will make a good steak.
One too many glasses of claret,
Yeah is the wet 28 day perfectly cooked ribeye going to cause him to puke?
The point is that you can have two steaks with wildly contrasting flavors without necessarily being better than the other, just different.
"You're talking about a 5 percent difference in taste from wet aged to dry age" 30 seconds later: "The difference is night and day"
Nick let the chef talk man. 😒 Once you come next time in 3 months please let the guy talk.
Nick needs a meaty pause + not interrupt the chef 👨🍳
NAZI's love to interrupt
Haha #FACTS #TRUESTORY #FACTS #REALTALK
Learn to LISTEN.
Listen to learn and understand.
Don't Listen to Respond right away.
phrase you're looking for is, "don't wait your turn to talk." which really isn't listening, it's just a gimmick to give the other person the impression you are listening and care what they say.
5:50 "it tastes less and less like life and more and more like something else" you mean death? Very appetizing.
Ate their once 50 years ago.great meal. Best part, a friend of my dad came by and picked up the tab
?, ?, going to Dubai after highschool brother
Virtually every wise quote about listening more and talking less, applies to Nick.
Nice series, never seen a Chef interview a host before. 7 minutes if Chef bobbing his head while Nick yaps away and stuff his face with meat. Good job 👍
I went to this restaurant last year in November 2019 because of this video! I got the signature steak and the 45 day dry aged bone in ribeye. Great steak experience!
Been there. Worth it.
Great comparison and review of wet and dry aged steak
I'm sure he's glad he came on your show so you can talk over him the entire time.
Nick·You Can Never Finish A Line Cuz I Will Interrupt Cuz I Know It All·Solares
Thanks for your in depth critique of the meats.
a concussive episode, amazed by the profundity of it all
This guy is fried bologna to Lucas' wagyu beef
Other way round.
The chef sounds just like Michael Rapaport
New favorite channel!!! Thank u for the content!!!!!!!!!!!!!
While I wait here for the rupturous sardonic TH-cam comments, it is reassuring to see that not only does the steak have a succulent profundity of flavour, but there is also a prominent dessication of the meat on top of the maillard reaction.
The Quintissential Platonic Ideal I lost it when I read your name
The Quintissential Platonic Ideal shut up you tool.
Nick is the expert
No mention of funk?
5:50 the chef’s face 😂😂
As a Delmonico descendant, steeped in the lore of the restaurant by my mother and grandmother, it always kills me to hear the historical Delmonico's described as a "steak house."
I've had the pleasure of working with Billy oliva great man great chef and very nice it so werid seeing him on here and they use to age meat in house when I was there
Those steaks look amazing, i cannot wait to visit NY again 👍👍
What I learned is that the difference between wet aged and dry aged beef is night and day. Thanks Eater!
And 5% at the same time!
In the end the chef is like, glad this is over, gotta one shot that wine after all what happened.
I love it this was amazing
Eat more talk less, ask more talk less, let the guest get the spotlight once in awhile hehe
4:55 Nick interrupted the chef even before he could start talking smh
‘Were talking about a 5% margin of difference’. 10 seconds later ‘to me its a night and day difference’
Erik Sørensen 😂
Exactly!!!!
I just love this guy
Good interview this guy.
There is just so much wrong with this host. For, his arrogance/pretentiousness, second, he never stops talking. Does he even read the comments?
Stop talking! Talking to much is a sign of lack of confidence.
Lack of manners would be a more accurate statement. But you're right nonetheless. :D
Pretty much like any typical American.
@@TheRedc0met are you both deaf? Does he sound American????? Jeez he's British for God sake🙄
He's acting expert.
Talking too much is not a lack of confidence u toolbox
"I'm not a fan of wet aged"
Sorry, then you really aren't a true fan of beef.
Imagine thinking you are an expert and only like dry-aged.
He's a pretentious a$$hole.
OMG that looks so great
I've had 100 day aged rib eyes twice. They were so delicious. I'd say 45 day age is almost as great, and a lot cheaper.
The chef is a mixture of bill burr and bobby flay
i was hearing a polite Michael Rappaport
LMAO!!!
Bobby Burr
There’s a mention that DelMonicos is the oldest restaurant in the country. I think the Union Oyster House in Boston would beg to differ.
Fraunces Tavern in NYC is older than Union oyster house
That lobster dish in the center looks amazing
I like Nick, but it would be better if he didn't interrupt the guy.
Dude, you just prefer dry aged, we get it already. The classic Delmonico is wet aged, which history shows is very very well loved. It wouldn't hurt anyone's feelings if you just left your own personal preference mostly out of it and just showed and talked about what's on order at the particular restaurant you're reviewing.
The wet aging is just a way to keep the costs down.
Shit I'm early. Umm... Platonic ideal, um.... millard reaction...
Nitrix Pendragon concussiveness.
Nitrix Pendragon Um covfefe um more covfefe
Amazing
This piece really has that sour death funk I look for in a steak
Lay off the coca-cola, Nick. It would be a better interview.
I've never heard of wine referred to as coca-cola before :P
Darwinian Blunder Gotta stop doing that snort, Nick.😂
Darwinian Blunder see his car he selling dat Coca Cola feels
NAZI's love to interrupt
Yeah dude is coked up if ever I've seen it
The dry age really expressed the potential funk of the meat, a carnivores heaven.
I’ve never had Delmonicos but I had Peter Lugers. How different is it? I like that Peter Luger slices the steaks before serving and they serve it piping hot.
My favorite cut of steak ever ever EVER!!!
I watched this on mute and had such a visceral experience when he ate that steak. LOOKS AMAZING!
I think I know why Nick is not one of the more popular Eater hosts....
Anywhere where I can find that spice rub?
Love the history
This reminds me of the college humor skit where the guy can't help but interrupt every other word she says
Finally, someone speaking honestly about the possibility that beef dry aged for insanely long periods of time, might not be as appetizing as some might think.
I thought you filmed at Temper in London? Have I missed that?
Just had a dry aged burger with applewood and hickory smoked bacon. From scratch creamy Roquefort dressing sautés caramelized onions and a fresh baked pretzel bun.
Nick is fantastic at what he does but he should have let the chef air his opinion as well.
lmao that guy sounds exactly like the actor/comedian Michael Rapaport. Dat accent
Super!
Wow I thought it was a local franchise in my town lol. Awesome
Look here boys. I kinda forgot that rack of prime rib in the open cell cooler for like a month. And it's kinda moldy. But if we trim the outer layers we can still sell the inside part. I don't know we can call it "aged" or something. Yes! Dry aged sounds amazing. Almost like tomatoes in the sun. But raw meat in a fridge. People are gonna go batshit over this. Oh yeah, double the menu price as well.
"5% difference" and then "night and day difference" 🤦🏻♂️
Being this guy back
Hey there, sorry to get out of the topic. would love to have the name of the music at 2:06.
Thank you.
I want another season goddamit i love this man , this is the platonic ideal of a meat show LOL
"The further from life you take something.... it taste less and less like life and tastes like something else." - Nick the Necromancer
It's like he just loves hearing himself lol
Is 45 day better than 28? I’m doing dry aging so would 45 be worth it or is there no difference? In such a little amount of time. I chose 45 because it’s half of 90 and you preferred the 28 to the 90 so would the 45 be better since it’s right in between?
hey nick.. whats up with the wearing a suit rule ??
Love Delmonico's. Unfortunately it's a once a year place.
Max Gomez how much does it set you back??
About $300 or so depends on cocktails and wine consumption.
per person right, 300 sounds reasonable for more than 2 or 3 as it great like peter luegers?
No, that's for me and my wife. It's great, a little more fancy than Luger's. Wife likes it more than Luger's so that's where we go for her birthday.
300 for that quality of food and wine for 2 people is great value. but definitely a once a year only kind of thing
Profundity of flavor... tang... charcuterie... cheese... wine... depth of flavor... (that's the Nick drinking game)
When they were in the dry age room and he said, "... we're gonna go 180", my mind kept saying, "These go to 11."
Why do u guys think we didnt get to see a single face on the workers...
Nick
I love Nick. He should talk even more.
4:44 - Is that the Jack Rabbit Slim's "burnt to a crisp" option?
Question: why do we always see the Ribeye and New York strip cuts? What about the other cuts such top sirloin, skirt, chuck, brisket, flat iron the Denver and the eye round?
"you're talking about a 5% difference between these steaks"... 1 minute later, "for me it's just night and day difference between these steaks"
From 5% difference to night and day in 20 seconds? This guy is talking out his flank 🥩
Here we go with Nick
Did you know Demonicos restaurant was once Carlo Gambino favorite hang out . Before it was Demonicos it was Club Den .
I thought Nick was interviewing Bill Burr
Lou Zer except bill would have put nick in his place immediately, zinging him on all Nick’s put downs back handed compliments and arrogance and the obvious irony of his oblivious rudeness.
while i generally enjoy watching Nick i feel as though in this video he interrupts the chef a lot
2:40 Dude in the background looking like he waiting for an interview
Props to the chef who managed to sit through the “interview”