In New York, Mexican food is doing great, Chinese food is great,
Korean food is doing great,
But New York is about steak.
Amber Steakhouse.
Traditional American steak restaurant and my favourite steak.
All right, are you ready to order?
We're ready to order.
Perfect, okay.
We're gonna go big on the steak, so we'll just start with..
Half dozen blue points.
Okay.
And then we're going to get the ribeye with bone and the porterhouse.
And does that come with a New York strip?
With the porterhouse, usually the strip tends to be about 75% of the steak.
And on the other side of the bone, the fillet tends to be about the other 25, 30.
Yeah.
All right, this is your oysters.
I see, that's so, wow, look at that.
So I think this is vinegar, red wine vinegar usually, mignonette,
Typical American cocktail sauce.
All right, I'm really not convinced of this, Hooni.
Ollie's only had raw oysters once before and it was on camera.
Josh said it was one of the best he's ever had and I couldn't believe they were worse.
Actually, blue points are the mildest oysters.
Big oyster, oh really?
Yeah, in this country.
So if I don't like this, there's no hope for me.
Wow.
Ollie has a problem with this texture.
It tastes like so much.
It's very big but it didn't overpower the flavour.
What do you mean it didn't overpower the flavour?
My eyes are literally watering.
It didn't even taste like the sea.
It tastes quite a lot like the sea.
We have 11 minutes to the main course.
If you think it's enough time to go to the ageing room?
Should we do it?
Sure, yeah, let's go have a look.
Okay, let's go have a tour.
I'm gonna wait here.
Okay.
You don't want to come?
I don't like kitchens.
Okay.
It just feels like work.
Patryk is our chef.
Hi, Patryk.
Hi, how are you doing?
Very good, thank you.
Very nice to meet you.
Wow, look at that.
Steaks cooking.
Wow, that's amazing.
You're gonna have a nice steak.
Yeah, I can't wait, can't wait.
Porter is the best and ribeye.
That’s your ribeye.
Fantastic.
It’s resting right now.
Oh, perfect.
Look at that.
Oh my gosh.
Oh my goodness.
And how long do you age it for?
21 up to 30 days.
Wow.
Look how big these are.
Massive.
This is crazy, Josh.
And we're in New York City, so I mean the cost of an apartment like this, probably a
couple of thousand dollars a month, right?
Yeah, this meat cost, what we got here probably, 30,000 to 20,000, around 30,000.
$30,000 worth of meat in there.
Wow, well it's nice to meet you all.
This is so cool, this is so cool.
What is it that separates a good place from a kind of meh place?
Because to my Neanderthal brain, it's just meat.
It's sort of like this, when you're marrying somebody, just a woman.
Anything, you know, just marry it and have babies...
That was the best counter-argument to one of Ollie's questions.
The cow, the cow.
You need a happy, healthy cow to be delicious.
Oh wow.
Your steak is here.
The steak is basically sizzling.
That sort of plate is basically, it's in the oven.
Alright guys.
So it's still cooking.
So this is the porterhouse.
Okay.
Oh wow.
New York strip.
Fillet mignon.
And is that, it's just sort of still cooking in its own oil.
Butter.
All steaks are finished with butter.
That's why that smells so good.
That's butter.
So I would suggest to start strip, fillet, and then the ribeye.
Fantastic.
All right.
I am so ready for this.
Ribeye has a little more fat.
It's not only the marbling fat, it's also like pieces of the fat.
That's why when you went to New York steakhouse, the ribeye is always biggest cut.
20 ounce and more.
Roasted potatoes, all right?
Thank you, look at that.
A little bit dill on top, not many steakhouse do that, but it's a little bit different flavour
than German potatoes.
Gentlemen, enjoy.
Thank you so much.
For me, I like to have the fillet first, because it is the most expensive cut.
It has the least fat, but it's also the most tender.
And then I move on to the New York strip.
And then I do the ribeye last, because it really has the most flavour.
You don't want to overpower the fattiness before having the other cuts.
All right, so we'll start with the fillet.
Yes, and this should be like buttery, right?
Yeah, you do not need a steak knife to cut through that.
Cheers guys, cheers.
Doesn't mess around.
Tender.
Oh my gosh.
So good.
Oh my gosh.
And you can taste the dry aged.
A little funky.
Oh, and the crust is just perfectly crunchy and crispy.
The inside is literally like butter.
The thing is, I'm used to having hanwoo in Korea, and wagyu where it's really thinly
cut, very fatty, and it melts.
This is, it looks, by comparison, obviously a much bigger cut.
It looks like it's gonna be tough.
And this one doesn't have a lot of fat.
It's just all meat.
There's not loads of marbling, but it still melts in your mouth.
Tender.
So tender.
And drying ageing actually helps with the tenderness.
It does break down the fibres.
And after a bite of the steak, the wine should taste better.
Oh yeah.
Now this fillet, it's tender.
That's delicious.
Oh, chef Hooni.
Now, next step is the New York strip.
New York strip's gonna have a lot more flavour.
It'll be chewier, but it'll have a lot more flavour.
Bit chewier, more flavour.
All right, I'm excited about this.
So you can taste the cow a little bit more with this.
Right?
So you don't lose that tenderness a little bit while it melts in your mouth.
It's a bit more chewy.
You have to chew.
But that flavour is there while you chew.
Yeah, oh wow.
So it's still enjoyable.
Each bite in, it sort of releases more flavour.
And that's why this steak is so good, because you get both.
You get tender, and then you get flavour.
This is gonna sound weird, but that's one of the beefiest steaks I've ever had, I think.
Happy and healthy, cow.
There you go.
You can taste the difference.
A lot of land in America.
Yeah, yeah.
The cow's just grass-fed, running free, doing their thing.
And then he gets to live for free in a New York apartment downstairs.
Only for 20 days.
Still, that's a lot of money.
To be honest, the best part of the cow is actually the cap of the ribeye.
Let's do it.
Ribeye, yes.
Ribeye.
Cheers.
Yeah, that's good.
It's buttery.
Oh, it's very buttery.
It's the fat.
There's a lot of different flavours.
There's a lot going on.
Like, it's complex.
That was amazing.
A lot of fat, yeah.
This is genuinely changing my perception of what steak should be.
I'm really enjoying this ribeye.
How is everything?
Amazing.
So amazing, as always.
I've been coming here, they tell me 10 years.
And I feel like that's about right, so.
We opened 12.
Almost from the beginning.
How was the ribeye good?
Ribeye is for me the best cut.
Very, very good.
I love the mignon.
Yeah the fillet is good.
Well enjoy, guys.
Thank you so much
Nice to meet you guys.
Ollie he didn't like your answer.
He didn't.
He left straight away.
You know why.
Was that faux pas?
Would you mind if I sent him a glass of wine?
That would be perfect.
He learns quick.
No, he learns quick, yeah.
Did you say customers buy you wine?
Yes, glasses of wine while I'm working.
Is that something you can do in a restaurant?
It's something you should do because the food's gonna be a lot better next time.
I never knew you could do that.
I totally am gonna do that.
Well, how do I do it?
How do I do it?
-It’s still quite early in the day. -You tell the server.
He did leave as soon as I disagreed with him.
Yeah.
Typical fillet mignon is the most popular steak.
But it's because it's the beginner steak.
Where flavour isn't most more important, it's just the softness and the tenderness.
I just gave a beginner answer.
I just outed myself as a noob in front of.
Yeah, I was a little, I was surprised you said that.
Okay.
But then I wasn't surprised when he just took off.
No, but it was an honest answer.
And if you're not a steak aficionado, this will be your favourite steak for a while until
you sort of realise, oh, flavour's more important than texture.
This is not the wrong answer.
I just had this fat cap here that you recommended.
Can I have a bit of the fat cap?
Go for it, mate.
That bit's good.
It's really good.
Oh yes, flavour is so much more important.
You're an idiot.
Immediately clear.
Can we send a glass of this to the chef?
Of course, yes.
Oh yes.
A bit more, a bit more.
A little more?
Yeah.
Can you say thank you sincerely from us?
Of course, all right, okay.
Thank you, gentlemen.
Thank you so much.
Thank you very much.
You know he's drinking half that on his way.
This is a lot of meat.
It's for one person, this is for two people.
That's a massive steak for one person.
That's why you need the martini.
Okay, I see, to cut through some of it.
It's like soju and Korean barbecue.
Like samgyupsal and soju.
Together, you could just keep going.
It really is like soju.
It's clear, just, you know.
Cuts through the fattiness of the meat, makes you want more.
There you go.
But I actually come here, and for a family of three, this is what we order.
But we take a lot of it home, because the steak is medium rare.
You could definitely cook it one more time.
And it also works great for when I make kimchi fried rice.
Just chop this up.
Just imagine kimchi fried rice with this steak.
It really is so good.
Well, Hooni, thank you so much for today.
This has been such a privilege.
I feel like we've gotten to see a real, sort of locals view of New York, where to eat.
And the food is just incredible.
The next time you're in London or Seoul, you have to hit us up.
Okay, definitely.
We'd love to take you out.
This has been really, really fun.
Well, on that note.
We'll see you JOLLY soon.
See you later.
Bye.