Beat The Chef: Ultimate Steak Battle

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

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

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

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

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

Can we get guga in here

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

High steaks, I see.

sauce?

+1 for Jamie!

What trained chef is nervous about cooking a steak? Lol

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

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

Chef + Normal vs. Chef + Normal

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

Rib eye med rare

Ribeye- medium rare

Could not hear the dialogue over the music.

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" 😂

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

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

The rare one is just raw for me

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.

Ultimate pho battle?

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 AmazingRibs.com 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: amazingribs.com/more-technique-and-science/more-cooking-science/myths-we-want-grill-marks-and-you-should-not-flip

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.

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

As a Mexican prideful man I like my steak well done

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

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

Ny strip medium rare

Salivating all the way through 😅

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.

twice fried? just fry them right the first time

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.

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.

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

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.

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

Should definitely do like a pub grub battle

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.

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

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)

The steaks couldn't be higher. . .

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

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

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.

ah yes the classic British Shokugeki

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

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.

Bone in Ribeye
Mid-Rare

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

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.

Congrats, Jamie!

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

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

Ribeye medium

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.

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

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.

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

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

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

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.

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.

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.

Sous vide battle

I want the old intro music back 😭

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

Still want a Normal vs Normal vs Normal vs Chef

so... how long do you cook that steak

Ribeye medium. On a bbq grill, not pan fried

the mentor chef was so sweet!!!

Congrats, Jamie!

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