- This is good.
If I was eating with my eyes, I wouldn't eat this one.
Who cooked this?
Thanks chef.
Was it rest appropriately?
(laughing)
(upbeat music)
- Hi my name is Diana, I am a professional sous chef.
- And hi my name is Yolie and I am a chef de cuisine
and today we're trying to guess
cheap vs expensive steak.
I love steak.
I love steak a lot.
I am praying that I can get this right
or else I'm gonna have to change careers because I
can't go back to work knowing that I can't tell
the difference between a cheap steak and a expensive one.
- Well my mouth is watering.
So I'm very excited.
I mean I'm seeing the sauce,
I'm excited can we just do this?
I wanna eat some meat. (laughing)
- All right, are you ready?
Let's get fancy first.
- Fancy napkins.
Set the mood.
- Cheers.
This one first.
Let's go.
So it looks pretty good.
I would say it is a New York strip.
- See those grill marks.
- I do see the grill marks and I do appreciate.
Ready?
- Yes.
- It does feel pretty tender on the fork.
- All right let's go.
Chewy.
- Not as tender as I thought it would be.
Was it rest appropriately?
(laughing)
- Did we give the steak a minute?
- It was definitely a little bit chewy.
Not as tender, I thought it would be more tender
since it was cooked medium-ish.
My guess right now is that this is somewhere in the middle.
Next.
Okay. - All right.
- This one looks, just a lot of fat.
We'll find out if it's good fat or not good fat right now.
This is tender.
Good flavor.
This is good.
When you have steak, there's marbling involved
where's there's the meat and the fat mixed in between
and that causes the steak to be a little bit
more tender when you cook it but, sometimes,
cheaper pieces of meat have a big old piece of fat
on the side or in between and it
causes it to be a little bit rough.
- I would say this is a little bit higher.
In comparison it's better because it's more flavorful,
better seasoned.
And the second you bite into it
you get a lot of flavor in your mouth.
Yeah beef.
- Tastes like beef.
Good job, who cooked this?
Thanks chef.
(upbeat music)
- Now we don't want looks to be deceiving.
- If I was eating with my eyes I wouldn't eat this one.
See this is the bad fat I'm talking about.
I know this is gonna be rough right here
when I bite into it.
But don't judge by the cover of the steak.
We judged correctly.
This is the cheap steak.
It was very tough.
The fat that it had in it--
- It's dry. - Was dry.
It was also a little overcooked
but yeah the flavor wasn't there.
- Yeah I felt bad about eating this cow.
He didn't have to go down for this.
- No he could've just
lived his life. - He could've lived.
- Yeah definitely.
Oh well, look at that one.
- That looks good though.
Fuck this cow.
- All right, this is nice.
It looks like the temperature's perfect.
You saw how my fork just eased on him there.
This is good, has good flavor.
- Yeah flavorful, tender, seasoned
not as good as that one.
- Yeah the flavor on this one was a lot better yeah.
It didn't really have that as much
fat in it as this one
but it was way better than these two.
I would say it is the second
most expensive. - Yeah like high
but not number one.
(upbeat music)
- Okay so I think we both agree.
- Yeah.
- This is one, being the
cheapest, the worst. - Worst.
- And then we're gonna go to
two, three
and this is the most expensive one.
Please tell me I'm right.
(laughing) I'm dying.
So this we guess is number two.
- Yes.
- It's the second cheapest.
Are we right?
- [Producer] Yes.
- We are right.
- Alright.
So this one.
- That one is the most expensive.
- [Producer] That is the most expensive.
- I mean...
- I'm really nervous about this one.
(laughing)
Okay so this one is the cheapest steak.
- [Producer] That is the cheapest steak.
- And obviously this one is the second most expensive.
- [Producer] That is the second most expensive.
- Damn.
We are good.
- I would say the number one tell for me
is the mouth feel for sure.
So the ones that were easier to chew
and like it was an explosion of flavor.
- Fat is flavor.
And I feel like this one had a
good amount of balance of meat and fat.
A lot of marbling
and this one didn't.
But if you chopped this up and season it really well,
you can make some tacos out of it.
- Yeah.
- I think we did great.
I was very nervous about this.
We picked the right career.
(laughing)
(upbeat music)