Beat The Chef: Ultimate Steak Battle

  • Published on Aug 11, 2019
  • AD | Can a steak-loving amateur cook beat a professional chef at cooking the perfect steak? Under any normal circumstances, the answer would most likely be ‘no’... But we have something up our sleeves, a visit to Steak School to learn from an expert!!
    Massive thanks to Miller & Carter for sponsoring the video and Jack for providing all his steak knowledge! If you want to find out more about Miller & Carter, just head here:
    All of Miller & Carter’s meat is ethically sourced and butchered by Fairfax and Foyle
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Comments • 1 390

  • Alex .Devaney
    Alex .Devaney 18 hours ago

    Not being funny but when to a miller and carter once and the stake was dreadful 😂

  • Gruzuk
    Gruzuk 18 hours ago

    The diamond grill lines don't really do anything for the steak. It's just traditional and generally looks cool. You can get a better tasting steak with other searing methods. :D

  • Chrystalwater
    Chrystalwater 19 hours ago +1

    James is adorable in this video. He seems so stressed and nervous

  • John Rankin
    John Rankin 21 hour ago

    'yeah We've teamed up with m u r d e r and c a n c e r'

  • Jimmy McShlong
    Jimmy McShlong 21 hour ago

    You should add the mustard once the sauce is pretty much finished not at the start brother

  • Lim Zishen
    Lim Zishen 22 hours ago

    Can we get guga in here

  • jhonnbalance
    jhonnbalance Day ago

    I think we need an Ultimate Chef Battle with Jamie vs. Ben!! How has this not happened yet? :(

  • Melissa F
    Melissa F Day ago

    High steaks, I see.

  • kght222
    kght222 Day ago


  • ScarletGhost
    ScarletGhost Day ago

    +1 for Jamie!

  • Mr.
    Mr. Day ago

    What trained chef is nervous about cooking a steak? Lol

    • Nessiferum
      Nessiferum Day ago

      @Mr. RUDE

    • Mr.
      Mr. Day ago

      @Nessiferum I guess you don't know any real cooks then.

    • Nessiferum
      Nessiferum Day ago

      Most of them, at least the ones I know. A few seconds off either way can make a big difference and you risk the customer sending it back!

  • Joe Slater
    Joe Slater Day ago

    So before "steak school" James couldn't cook a steak, get out of it. Subjective, seasoning 4 to 1 and diamonds, not for me

  • Валентина Корионова

    That was soooo coool!!!!! First time in my life I really wanna try steak...

  • iAmRiptide
    iAmRiptide 2 days ago +1

    Chef + Normal vs. Chef + Normal

  • Kurtis Murray
    Kurtis Murray 2 days ago

    Love a bone in ribeye seared in piping hot cast iron and basted with garlic butter after the first flip. Then a great peppercorn sauce with dijon mustard, chicken broth, heavy cream, peppercorns, and pan drippings

  • ChrisRoRo
    ChrisRoRo 2 days ago

    Rib eye med rare

  • Julia Wiggs
    Julia Wiggs 2 days ago

    Ribeye- medium rare

  • Zac Cozzi
    Zac Cozzi 2 days ago

    Could not hear the dialogue over the music.

  • Katraca Leigh
    Katraca Leigh 2 days ago

    I'm so sorry but it sounded like that guy said their steaks were cut by master bitches and it took me a second to realize it was "butchers" 😂

  • OtherBlueGirl
    OtherBlueGirl 2 days ago +4

    Oh I’m so happy Jamie won! I thought the parsley butter flower was a really nice touch! Yay, Jamie!

  • sadie trent
    sadie trent 2 days ago

    Am i the only one who can only eat my steak cremated? i cant eat it any other way

  • Thomas Sasik
    Thomas Sasik 2 days ago

    The rare one is just raw for me

  • AnonEyeMouse
    AnonEyeMouse 2 days ago

    Fillet steak, rare, seasoned with paprika, garlic, smoked salt and cracked black pepper, grilled with olive oil. Plated with Stilton crumbled underneath the steak on the plate and with mashed potato with too much (for everyone else) butter, black pepper, chives and parsley and steamed carrots, broccoli and cauliflower - again with black pepper and smoked salt. Oh... and a peppercorn or blue cheese sauce for dipping. Served with a strawberry milkshake.

  • Sam W
    Sam W 2 days ago

    Ultimate pho battle?

  • Ken Goldenberg Media Segments

    Have to disagree with your "meat man" here about grill marks. Sure that's done everywhere here in the states, but a fantastic website that is followed by hoards of grillers and BBQ folks - including competition BBQ - basically dispels the myth about grill marks. The website is called and facilitated by "Meathead" Goldwyn who is well respected. And why would you want a medium rib steak? No more than medium-rare please.
    Take a look at his article:

  • Martin Heron
    Martin Heron 2 days ago

    Flat iron steaks marinaded overnight in whisky, soy sauce and garlic rapeseed oil for a sharp and deeply flavourful edge, then cooked medium rare on a flat cast iron pan. Perfection.

  • ardehel
    ardehel 2 days ago

    Filet mid rare reverse sear method, since I suck at traditional method

  • Saul Pintor
    Saul Pintor 2 days ago

    As a Mexican prideful man I like my steak well done

  • routeski
    routeski 2 days ago

    Because a Miller & Carter “chef” is the best person to judge

  • Vianca Rivera
    Vianca Rivera 2 days ago

    every time I see james he reminds me of thibaut courtois and I just naturally dislike him

  • Brian Bodle
    Brian Bodle 2 days ago

    Ny strip medium rare

  • Sammy C
    Sammy C 2 days ago

    Salivating all the way through 😅

  • Nick Vince
    Nick Vince 2 days ago

    Grillmarks are great visuals, if you're cooking over a wood fire and trading tasty smoked flavour instead of a tasty crust. Over the stovetop they're worthless at best.

  • KiyoshiGaijin25
    KiyoshiGaijin25 3 days ago

    twice fried? just fry them right the first time

  • Chris Crowther
    Chris Crowther 3 days ago

    As a former meat eater: rib eye every time. Unless côte de boeuf was an option, in which case that I'd go with that.

  • CrowsFeet
    CrowsFeet 3 days ago

    video idea: bring on different chef's to do more COMPARED videos instead of just Ben. Gives opportunity for HomeCook / Professional Chef/ Specialist levels to see how far you can really go with some recipes. Ie Bring Jack on more he's a top bloke.

  • theaugustrushh
    theaugustrushh 3 days ago

    T-Bone/ Tomahawk steak, medium rare always 😍.

  • Abigail Potter
    Abigail Potter 3 days ago +1

    DAD JOKE OF THE WEEK: I walked passed the fridge last night and I thought I heard the onions singing a bee gees song. I opened up the door it was only the chives talking.

  • Jill Bo
    Jill Bo 3 days ago

    how about one of those imbedded exhaust hoods for the hob? XD

  • Toby Foster
    Toby Foster 3 days ago

    Should definitely do like a pub grub battle

  • Irma
    Irma 3 days ago

    Entrecote. I think that is striploin. Cooked medium rare and the fat on the edge crisped up! Just seasoned with salt and black pepper. Freshly ground ofcourse. Served with steak chips and a good mayonaise.

  • Ben's Views74
    Ben's Views74 3 days ago

    I have to work late tonight as a police office? after this i'll be on a 'steak out'.

  • Lady Lee
    Lady Lee 3 days ago

    I'm a ribeye gal but it's too expensive here that I can only eat it on a very, very special occasion! (not even my birthday)

  • Atlas Dain
    Atlas Dain 3 days ago

    The steaks couldn't be higher. . .

  • Gaia Ang
    Gaia Ang 3 days ago

    I actually love it when the chef laughed its so contagious and cheerful! Also loving the return of the costumes at steak school

  • PalletTownGraduate
    PalletTownGraduate 3 days ago

    2:13 "How we need to treat the meat when it comes through the backdoor"
    Am I the only immature one here?

  • David Pritchett
    David Pritchett 3 days ago

    So one thing that you guys never show when you do meat, is often there is blood in the packaging or in the container if its thawed. I have found that for steak if you mix that blood with some very dry wine like a merlot you can pour it over the steak right before turning then it will sear to the steak and add some great flavour. Alternatively mix that blood in with some ground for hamburgers for hamburgers that are similar to a blood sausage. Also personally I love my rib steaks, essentially a bone in rib eye.

  • Clay Hall
    Clay Hall 3 days ago

    ah yes the classic British Shokugeki

  • Andrea James
    Andrea James 3 days ago +1

    Congratulations Jamie! I was cheering so loud for you!!!

  • John Mager
    John Mager 3 days ago

    clicking on this video, there wasnt a doubt in my mind that Jamie was taking the prize. if anyone deserves to take the steak battle, its him.

  • Blacksheep
    Blacksheep 3 days ago

    Bone in Ribeye

  • Karen Simon
    Karen Simon 3 days ago +2

    Cooking a steak to medium is blasphemous! James' steak looked wonderful! The steak guy is not correct in my humble opinion.

    • Evan Thomas
      Evan Thomas Day ago

      It's not blasphemous when cooking a ribeye. It benefits from more time in the pan to render more fat. A rare ribeye tends to have very chewy fat.

  • T M
    T M 3 days ago

    I prefer sous vide it to perfection temp then just in a screaming hot cast iron skillet. Takes away the guessing and perfect result every time.

  • aola wili
    aola wili 3 days ago

    Congrats, Jamie!

    PATRICK MCKEOWN 3 days ago

    “How to treat meat when it comes through the back door.” 😂😂

  • fedos
    fedos 3 days ago

    Why are you cooking the steaks in those ridiculous grill pans instead of proper cast iron or carbon steel skillets?

  • Ramon Sanchez
    Ramon Sanchez 3 days ago

    Ribeye medium

    • aola wili
      aola wili 3 days ago

      the mentor chef was so sweet!!!

  • Sean Nel
    Sean Nel 3 days ago

    Did Braithewaite say "master butchers" or "master bitches"? It was difficult to make out, and it seemed as if the other two were trying to stifle their laughter.

  • Sean Nel
    Sean Nel 3 days ago

    "How to treat the meat when it comes in through the back door..." Anyone else see this as a blatant innuendo?

  • Carolyn Murtaza
    Carolyn Murtaza 3 days ago

    Guys you did a video on ice cream in London.
    Saw a Facebook video on ice cream in New York and one store you must be over 21 to try the ice cream.... tipsy scoops.
    Also in Glasgow Aldwych cafe and ice cream parlour serves the worlds spiciest ice cream, would love you to make a videographer them.

  • Dr. Turkey
    Dr. Turkey 3 days ago

    James' steak looked great but Jamie's looked fantastic. Plus I love me a filet

  • Faye Escalera
    Faye Escalera 3 days ago

    Congrats, Jamie! Wow
    And kudos to James... my hubs seeks out that char in a restaurant. You've taught me how to achieve it :)

  • Gamerwolf517
    Gamerwolf517 3 days ago

    Medium rare filet with blue cheese crumbles and a side of asparagus.

  • Amber B
    Amber B 3 days ago

    THEE most amazing steak is rubbing a fillet steak with oil, placing it in coriander seeds on eat side, and then dipping it in biltong shavings. Can't get a better steak.

  • Moses Zero
    Moses Zero 3 days ago

    Pass it on Idea - Number all of the ingredients and let each person pick 3-5(you chose exact count) numbers and they can only use those to cook with.

  • Moses Zero
    Moses Zero 3 days ago

    Pass it on Idea - Each person can only use ingredients chosen by the person before them - The last person to go pics ingredients for the first person before they start.

  • Kaitlin Johnson
    Kaitlin Johnson 3 days ago

    Sous vide battle

  • ssi1991
    ssi1991 3 days ago

    I want the old intro music back 😭

  • s ia
    s ia 3 days ago +1

    jamie winning all these battles lately shows everything is possible in 2019

    • Nessiferum
      Nessiferum Day ago

      Jamie is actually a really good cook and he's just getting better all the time, tbh I often prefer what he is cooking rather than the chefs!

  • Ramadea Adrindrata
    Ramadea Adrindrata 3 days ago

    Still want a Normal vs Normal vs Normal vs Chef

  • Patsuchi
    Patsuchi 3 days ago

    so... how long do you cook that steak

  • Cloudous
    Cloudous 3 days ago

    Ribeye medium. On a bbq grill, not pan fried

  • Kirin
    Kirin 3 days ago

    the mentor chef was so sweet!!!

  • Katelynn Alexandrea
    Katelynn Alexandrea 3 days ago

    Congrats, Jamie!

  • sorscha
    sorscha 3 days ago

    Jack Braithwaite: All our steaks are cut by master butchers.
    Me, an Australian, confounded by his accent: HAAAA MASTER BITCHES