– Okay, I’m in front of the Old Homestead. This is one of my favorite
New York City steakhouses. It’s been here since 1868. I love places that have
been around longer than me. And a place that’s been around
100 years longer than me has got to have a lot of history. However, this place is
also known for kind of revolutionizing things. They were the first
guys to bring Kobe beef to a New York City steakhouse. These guys have a steak that they claim is better than the Kobe they
used to sell back in the 90s. So I’m going to go inside,
I’m going to talk to Executive Chef and owner Greg Sherry. We’re going to find out
what’s going on with this super wagyu that he
has in store for us, ready? (blues music) – It’s a Rolls Royce compared
to the Kobe we used to have. (blues music) – So tell me how you prepare it. What led you to decide,
okay, you know what, I’m just going to serve
this like a Western steak. – Very simple, I didn’t
want to take the tradition of an American steakhouse
too far to the left. I wanted to keep it centered. I wanted to give them
some Japanese flavor, but yet I wanted to make sure they knew they were in a steakhouse. The way we prepare it is very simple. No more than medium rare. – No? – There are people that want it rare, but I recommend medium
rare, and we put it over some vegetables, a dash of
salt and pepper, and that’s it. (blues music) – So I’ve been to Japan a few times and I’ve had a lot of wagyu there. (upbeat blues music) This is not a way you would typically find beef served in Japan. It would always be sliced
thinly, you know so it’s these delicate little pieces of beef. This is what America does best. It takes something that’s
logical and makes sense and takes it to this extreme. This is more wagyu than four, five people would probably eat at dinner in Japan. But, of course, here, we serve it for one, because that’s how they do things. It feels so different just
moving it around the plate, like it really has a jiggle to it. Wow, ooh, nice crust on the outside, you can see it kind of shear off. Okay, I’m going to take a first bite. Wow, oh my god. You can feel the fat. Now, if you look at this steak,
you see it really is rare, but, it’s warmed through and the fat, you can see, it’s totally melted. So it has totally emulsified
even though you can still see some of the
marbling right there. Wow, that’s a profound flavor. I associate delicacy more with wagyu, and then that incredible richness. This is much more like
an upfront punch of maillard steakhouse flavor, followed
by these sort of crescendos and waves of richness and flavor. And it’s got a butteriness to it that American beef doesn’t really have. Now this has a A5 grade
with a marbling score of 10, which is among the highest grades you can get in Japanese beef. It really does develop a
mouth feel and a suppleness that you don’t get from
a lower grade beef. It’s not that those
things can’t be delicious, it’s just that this thing
has a particular quality that is really prized in
Japan, and, once you’ve eaten it here, you’ll know
why it’s prized here as well. The elephant in the room
is always the price. Can a steak be worth $350? Well, to me, it’s a once
in a lifetime experience. And if you are a carnivore
and if you want to taste the best out there, that,
unfortunately, costs money. Sometimes you can find nirvana
in a 99 cent cheeseburger, sometimes it’s a $350 steak. I wish I could afford
this on a regular basis, but, I will cherish this moment between me and the steak and you
lovely folk out there forever. Thanks very much for watching. I’m going to attempt to
eat another bite of this. And we’ll see you on the next
episode of The Meat Show.