What’s Better, An $11 Or $300 Steak?
The question stays the same no matter what the medium is. Can you tell the difference between a run-of-the-mill, generic option compared to a top shelf, high-end option? The experiment has been done in regards to vodka, wine, cereal and even art. But this time, these connoisseurs of carnivorous creations are examining the difference between what you get when ordering a classic strip steak from a diner, and what is offered when one decides to indulge in something more exquisite.
In the video produced by Buzzfeed and posted on their YouTube channel, two of their reporters and a camera man embark on the most epic of culinary adventures, the kind that’s usually reserved for the most rugged of manly men. With a burning hunger in their hearts, minds, and of course, stomachs – the trio set out to answer the seemingly simple question of, “What’s better? An $11 steak, or a $300 slab of heaven?”
First off, the group find themselves at a simple brick and mortar eatery called Uncle John’s Cafe, a classic american diner with a dash of chinese inspiration sprinkled on top. The trio start their day with an $11 order of steak, eggs, pancakes, and fried rice. The duo on-screen described the experience as, “America on a plate,” and both look pleasantly surprised with the quality of the meat.
On the way to their second stop, one of the reporters calls his mother to tell her about the food he just ate and provides viewers with a random steak/cow fact. Apparently cows are more deadly than sharks, who knew?
They make their way to Nick & Stef’s Steakhouse in downtown Los Angeles where they meet executive chef, Andreas Roller, and are given a crash course on the complexities and reasons behind dry aging beef. The guys then get to experience a delicious 28-day, dry-aged, prime bone-in ribeye at a whopping $72 an order, with no fried rice, no rolls, and not even a baked potato. Yep, that’s right, just a slab of aged beef for almost $75. How did they like it? Well, the guys described it as, “a satisfying, savory taffy.”
Enroute to the final leg of their adventure, we get some impromptu beatboxing and a second, slightly less exciting steak fact.
The last stop is in Beverly Hills at the swankiest of swanky dining establishments, CUT. You know a place means business when they don’t waste syllables in their name. The crew meet Chef de Cuisine, Hilary (aka the head chef). If titles are fancy, the food must be good! In order to fully appreciate the beef here, the meal starts with a $48, 35-day, dry-aged New York strip steak.
Next up, a Japanese Wagyu New York strip that costs a mind boggling $25 an ounce. With their particular piece of meat, the cow was raised in the Miyazaki prefecture and even comes with documentation that traces its lineage back 80 years. The $48 steak is good, but the real fun starts when they dive into their 12 oz, $306 Japanese Wagyu steak. After the first bite, the one of them describes the taste as “pure luxury.” The other says, “Something so pleasurable, shouldn’t be done in public,” and if he could sum up the experience in one word? “Legendary.”