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Video Keith Eats $1200 Of Steak | Eat The Menu

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22:47   |   Mar 25, 2019

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Keith Eats $1200 Of Steak | Eat The Menu
Keith Eats $1200 Of Steak | Eat The Menu thumb Keith Eats $1200 Of Steak | Eat The Menu thumb Keith Eats $1200 Of Steak | Eat The Menu thumb

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  • - Four years ago, in the Brentwood neighborhood
  • of Los Angeles, California,
  • Baltaire opened its big ol' wooden doors.
  • Led by Executive Chef, Travis Strickland,
  • they serve premium, high-grade steaks
  • and all the fixins.
  • Today, I will be eating all of the beef at this steakhouse.
  • We're upping the cost and raising the stakes.
  • (upbeat rock and roll music)
  • - Hey guys, Chef Travis Strickland from Baltaire
  • in Brentwood, Los Angeles.
  • High-end, luxury steakhouse.
  • We're coming up on year five and welcome to our place.
  • - Thanks for having me.
  • I'm very excited.
  • Normally when I eat everything in a restaurant,
  • it's very low-quality food.
  • This is very high-quality food.
  • - Of course.
  • The quality of the meat is allowed to shine,
  • so I like that.
  • You go out and find the best that you can
  • and serve it simply.
  • - Can you tell me what steaks I'll be eating today?
  • - So, you're going to start with raw,
  • so you're going to start with filet mignon beef tartare,
  • filet mignon trio with jumbo shrimp and crab,
  • veal chop,
  • rib chop,
  • prime 22-ounce ribeye,
  • a 45-day-aged Kansas City strip,
  • some braised beef short rib,
  • a four-and-a-half pound Tomahawk steak,
  • a 40-ounce Porterhouse,
  • Snake River ribeye filets,
  • 16-ounce New York strip,
  • Wyoming Bison strip,
  • and some very intensely-marbled Japanese Wagyu beef.
  • - That's a lot.
  • - Yeah.
  • - People order that?
  • - Not by themselves.
  • - I'm bringing in some reinforcements.
  • - [Travis] Okay, good.
  • - How much are all these steaks combined?
  • - $1200.
  • - [Travis] So, steak tartare.
  • You've got a little bit of filet for texture
  • and you've got some New York strip for kind of
  • fat and marbling and then that's mixed with
  • a little raw egg yolk, shallot, cornichon caper,
  • lemon juice, a little Tabasco,
  • and then we do a little potato straw
  • on top of it for some texture,
  • and then you kind of spoon it on crispy bread
  • and it's delicious.
  • - It's the most beautiful raw meat I've ever seen.
  • I guess I use this one?
  • You gotta do the perfect bite, you know,
  • where you get everything in one bite.
  • (toast crunches)
  • Mmm.
  • Oh my gosh.
  • Like a perfect Northeast, like, roast beef sandwich.
  • Probably the bread, let me do it without the bread.
  • When you're like at a high-end grocery store
  • and you see the beef and you just want to eat it.
  • Like you don't want to cook it,
  • you just want to eat it.
  • I'm doing that.
  • What sexy bread!
  • Do you see this mustard?
  • It almost looks like couscous.
  • Get on here.
  • (toast crunches)
  • - [Travis] You're gonna get a little kinda, like,
  • Dijon mustard plus the acidity
  • and then the fat is gonna kinda stay with you a little bit
  • because it doesn't really get melted out
  • so it's gonna kinda stay with you and coat the palate.
  • - It's like the lazy river of meat.
  • Like, I'm just cruising.
  • So, the filet trio.
  • - [Travis] Yeah, so this is opportunity for us to
  • kind of let people try different flavors on the
  • filet mignon, so it's three four-ounce medallions.
  • We'll do a little jumbo grilled shrimp.
  • We'll do some king crab Oscar with béarnaise sauce,
  • a little au poivre peppercorn sauce on top
  • so it allows us to get a little creative and
  • kind of do a little trio sampler, if you will.
  • - This shrimp is almost as big as the steak.
  • It's huge!
  • Oh, it's so tender.
  • Oh, wow.
  • Ooo.
  • It's so sophisticated,
  • like lots of meat flavor
  • while being very, very tender,
  • very, fall apart in your mouth.
  • Now I have shrimp.
  • I think that the idea of surf and turf is like,
  • "Suck it, God.
  • "I will take a bug from the ocean floor
  • "and I will match it with the mighty, mighty cow."
  • There's green stuff, yellow stuff,
  • there's a lobster claw.
  • I'm met with such a creamy beginning.
  • - [Travis] Super tender, moist, juicy,
  • it's kind of a nice way to start
  • as you get into those kind of fattier cuts.
  • - The first steak I was served was three steaks.
  • - So, bone-in ribeye,
  • so this is probably our second most popular cut.
  • It's 22 ounces.
  • It's more intensely marbled.
  • It's wet-aged,
  • so no oxygen for 21 days.
  • It doesn't lose any moisture because it's
  • in that kind of sealed environment.
  • The other thing is we like to serve it on a
  • 500-degree sizzling plate with a lot of aged-rendered fat
  • and it actually kind of gets you salivating
  • before you actually start to eat the steak.
  • - It doesn't leave like a brand on the table?
  • - All the time.
  • - It's like the cow's last bite back.
  • Wow, this ribeye is enormous and beautiful.
  • - [Travis] Mm, hmm.
  • - As you can clearly see,
  • I'm joined by my good friend Hughie Stonefish,
  • who has taken his seat at the big boys' steak table.
  • Oh goodness, oh, wow.
  • Shall we?
  • (puckering kiss)
  • - Mmm.
  • Wow!
  • - That's so hot.
  • - It's crispy and creamy.
  • - Mm, hmm.
  • - Mm.
  • - [Travis] It's actually two different
  • muscle groups on the same steak,
  • so you've got the eye of the ribeye
  • and then on the bottom you got like the "chef-y" cut
  • which is known as the spinalis or the rib cap,
  • and that's like where all the flavor and the marbling
  • and all the good stuff is.
  • - It's much more tender.
  • As you can see, I can sorta just pull it apart.
  • Oh, wow!
  • - Wow!
  • - [Travis] It's going to be tender, moist, succulent.
  • For me, the best flavored of all the cuts.
  • - This steak makes me think I'm building a deck.
  • - Yeah, in a tank top.
  • - You know, yeah, with a hammer, a sledgehammer.
  • - And I'm not going to wear sunscreen.
  • - Nuh-uh.
  • - Nuh-uh.
  • - Oh yeah. - I'm stronger.
  • - Oh, and the cauliflower!
  • - Oh! - The cauliflower!
  • - There's raisins in this cauliflower.
  • - They're raising the stakes (laughs).
  • - (laughs loudly)
  • - [Travis] So, 16-ounce New York strip,
  • this is kind of an easier-to-manage cut,
  • no bone on it.
  • Also good marbling, so you get a nice balance
  • between fat and kind of texture.
  • - Outback Steakhouse uses this kind of steak
  • to advertise its steaks.
  • It definitely is a tougher cut,
  • but it's beautiful.
  • Look at it.
  • Aw!
  • It's so beautiful.
  • It's like coming down the stairs and it's prom night
  • and nobody knew how beautiful it really was,
  • and then like, "Oh my gosh, you're beautiful."
  • It's definitely got a stronger chew.
  • It reminds me of my dad.
  • He's like me, but older, tougher,
  • he's seen more years.
  • Shout out to Donald Habersberger.
  • That was the best bite so far.
  • That sauce is nuts.
  • That's like Donald Habersberger in a silk robe (laughs).
  • Big glass of cognac, sexy as ever.
  • Oh God, that was so good!
  • I'm going back in.
  • I'm coming, Dad!
  • (offscreen laughs)
  • - Okay, so we talked about New York strip,
  • and so when you add the bone onto the New York strip
  • it becomes a Kansas City.
  • So, this is actually a California grass-fed,
  • dry-aged steak.
  • Dry-aging is the complete opposite.
  • It's really kind of almost a controlled rotting
  • of the meat.
  • Exactly.
  • It sounds grotesque and disgusting,
  • but when you evaporate moisture,
  • you concentrate flavor,
  • so that's why the true, kind of, steak eaters
  • really go for these cuts.
  • - As you can see,
  • I'm joined by Hughie's goddaughter,
  • the eldest, Jaclyn.
  • - Hi!
  • - How are you?
  • - Good, how are you?
  • - Oh, oh my gosh, here it comes.
  • Wow, look.
  • So this has got the bone,
  • get right in here.
  • Wow, it's so crispy.
  • Like, I'm cutting through the steak
  • and it's like crunching as I go through it.
  • It's just unbelievable.
  • Oh, it's so hot.
  • - Wow.
  • It tastes buttery.
  • - Yeah, and it tastes very--
  • - So good.
  • - Buttery.
  • - [Travis] And anytime you cook steak with a bone,
  • you're already adding additional flavor to it
  • because there's proteins that kinda run along
  • where the bone and the meat connect,
  • and then you get this kinda mushroom-y,
  • blue cheese-y kinda funk to the meat
  • and it really adds an additional depth
  • of flavor to it.
  • The steak sauce has actually taken us about five years
  • to really perfect and we're actually going
  • to bring it to market and bottle it and sell it.
  • - Maybe I'll do the commercials?
  • - There you go.
  • - Maybe you'll have me.
  • - Perfect.
  • - I'll be the face of the sauce.
  • Holy cow!
  • So, that blows the previous sauce's dick right off.
  • - (laughs)
  • - It's, wow.
  • This is my grandpa in full military uniform
  • just like looking proud,
  • coming back and getting medals.
  • Oh!
  • Oh, it's like tart and it's savory
  • and it's like lemony and, oh my gosh!
  • Oh my God!
  • Close your eyes.
  • - Okay.
  • - What do you see?
  • - A very fancy restaurant.
  • - Mmm, I think your eyes are open.
  • (All laugh)
  • - [Travis] The veal chop.
  • So, this is baby cow.
  • They don't really move around a whole lot,
  • so again, kinda similar to the tenderloin
  • where they don't develop a lot of texture
  • and we pair it with an olive sauce.
  • It really goes well with it.
  • - [Keith] Black olives?
  • I've never had olives on a steak.
  • - No, never.
  • - There's your wine.
  • - Now we have wine.
  • - Well, I thought if we have Daddy Ned here,
  • we should have some wine and celebrate.
  • - A wine with Daddy Ned.
  • - [Both] Cheers!
  • - So, this is technically beef,
  • but it's not steak because it's younger.
  • - It's baby cows.
  • - Baby cow.
  • - We are eating their parents.
  • - We're eating their parents.
  • - It's alright.
  • - So, where do you draw the line?
  • - [Keith] It looks like pork!
  • - [Ned] Oh, it's white!
  • - [Keith] It's like chicken!
  • - [Ned] Get some sauce, get some jus.
  • - Jus.
  • - Jus.
  • - Jus.
  • - Jus.
  • Oh!
  • - Oh my goodness!
  • It melts in your mouth.
  • It's like eating a pad of meat butter.
  • - [Travis] So, it's super palatable and soft and
  • really kind of delicate.
  • - Falling back and sinking into fresh-laundered sheets
  • and then being slathered in barbecue sauce.
  • - Disgusting.
  • - (laughs)
  • I kinda get like I can smell that guy
  • who's mowing his lawn a little too early
  • and you're like waking up, like,
  • "What's that guy doing mowing his lawn this early?"
  • But then you step outside and you smell it
  • and you're like,
  • "Yeah. It's summertime, baby."
  • I'm not seeing any of my paternal relatives
  • when I eat this,
  • you know? - You know what?
  • I'm seeing my Italian grandma.
  • - How's she doing?
  • - She's dead (laughs)!
  • - She's dead.
  • - Mm.
  • - (laughs)
  • - How was she doing?
  • - (laughs)
  • - [Travis] Wyoming bison.
  • So, this is water buffalo from Wyoming,
  • so kind of a free-range animal.
  • So, it's going to be a boneless New York strip cut.
  • It's a completely grass-fed animal,
  • so it doesn't receive any grain to kinda plump it up
  • because it's already such a large animal.
  • - Look, they already cut it for me like I'm a baby.
  • I'm starting to get a little bit of the meat fatigue,
  • but it's so delicious that who cares
  • what my body is telling me.
  • Mm, oh wow!
  • So, he said it was grass-fed.
  • - [Travis] Gives it kind of a gamey,
  • grassy kind of flavor to it.
  • Super delicious.
  • - And I can kinda taste like a
  • different quality to this meat.
  • Rich.
  • I, I, I dunno, it's all, I don't know what I'm,
  • what am I gonna say?
  • It's different,
  • but it's similar,
  • but it's different.
  • Let's try it with the chimichurri.
  • It's like if I'm rolling around in the dish of olive oil.
  • This place has sauces down.
  • You'd think those bisons,
  • you'd think they'd be doing so much work
  • with the big muscles,
  • but it's so tender and sweet.
  • Ned left his wine here, so that means I got two wines.
  • - [Travis] So, braised beef shortribs.
  • So, this is completely different.
  • So, we're not gonna grill this,
  • we're not gonna broil this.
  • This has been cooking for hours.
  • This is one of the cuts on the animal that
  • requires a little different preparation.
  • So, it's a moist heat cooking preparation,
  • so when you hear "braised,"
  • you're cooking in a liquid.
  • - As you can see, I'm once again joined by
  • another of Hughie's goddaughters.
  • This time, Jayda.
  • Welcome Jayda.
  • - Hi!
  • - So this is great because I don't think
  • we're gonna need to use our knife.
  • Yeah, wow!
  • Let's try it.
  • Oh, it has that homey, pot roast feel.
  • - Mm, hmm.
  • - It's got these rich, caramelized flavors.
  • Why does it have so much flavor?
  • - Because of that connective tissue
  • and the collagen in it.
  • When that breaks down,
  • that's where all the flavor is.
  • - It's like December 27th,
  • Christmas has come and gone.
  • The winter's been harsh
  • and suddenly your mother walks to the table
  • and she says,
  • "Family, I've one last Christmas surprise."
  • And then she opens up the crockpot
  • and it's full of this delicious, fatty shortrib.
  • - Mm, yeah.
  • That's what I was thinking too.
  • (offscreen laughs)
  • - [Travis] Porterhouse for two.
  • This is kind of like tying it all together.
  • You're gonna get filet mignon,
  • you're gonna get cooking on the bone,
  • you're gonna get New York strip
  • or a Kansas City on the other side.
  • - It's kinda like the most perfect, romantic date steak.
  • - Very perfect.
  • - [Keith] For two!
  • - [Zach] Oh, for two!
  • - [Keith] For you and me!
  • - [Zach] Aw, you and me...
  • - [Female Server] Here we have béarnaise sauce.
  • - Oh!
  • - Oh my God!
  • This plate has a boner.
  • - (Laughs) It looks like Florida
  • is sticking out of the plate.
  • - Are you a steak or are you excited to see me?
  • - Look at, ow!
  • Fuck!
  • - Don't! It's a 500-degree plate!
  • - So hot!
  • - You gotta use your--
  • - I was gonna turn it to show them the thing.
  • Ow!
  • - [Keith] That's why you gotta use your utensils.
  • - [Zach] I might get a blister.
  • - [Keith] Oh, no.
  • - [Zach] Can you kiss the booboo?
  • (puckering kiss sound)
  • Thank you.
  • - Oh my God!
  • The first little bit that touches your tongue
  • is this soft, moist fat,
  • and then as you go through,
  • there's like a gradient in one bite.
  • - Put it in the sauce that she, she said.
  • - Béarnaise.
  • - Béarnaise.
  • I was gonna say "bouillabaisse."
  • - (laughs) What's going on?
  • Are you doing okay, man?
  • - I'm always doing okay, man.
  • We gotta try the other meat.
  • - There's other meat?!
  • - Well, look at it.
  • It's beautiful.
  • ♪ You look sweet eating meat ♪
  • ♪ on a Porterhouse made for two. ♪
  • - [Travis] Well, this is nice because you can
  • split it with your friends or family.
  • One guy can have the filet,
  • one guy can have the New York,
  • so it's a little bit of both.
  • - [Keith] Grub it!
  • - Grub it.
  • - Oh, God!
  • Get ready.
  • - Oh, fuck!
  • - Mm, it's good.
  • It's good!
  • - Now I know why they give this to you
  • 'cause it reflects what's going on underneath the table.
  • - You, you lucky the table isn't flying over the camera.
  • Oh my God!
  • I'm freaking out.
  • - [Travis] Four-and-a-half pound Tomahawk steak.
  • I have no idea how you're gonna eat this one.
  • It's meant for six people at least.
  • But it's the ribeye on steroids.
  • It's got a one-and-a-half foot long tomahawk bone,
  • so it's the actual entire rib of the animal
  • and then it's a double cut in size,
  • so it can be anywhere from three to four-and-a-half pounds.
  • - [Keith] That's huge!
  • - [Travis] It's huge.
  • (light piano jazz)
  • That's a big bone (laughs).
  • - Yeah.
  • - Ladies and gentleman,
  • please welcome to the big boys' table,
  • the tiniest girl, Jordynn.
  • How's it going?
  • - Good.
  • - Have you enjoyed the day so far?
  • - Yes.
  • - Grab that bone, just pick it up.
  • (laughs)
  • That's a two-hander.
  • Good lord.
  • Do you ever hold it?
  • - All the time.
  • - And just like walk around?
  • - People get a little freaked out when you do that.
  • - It's like an ax.
  • - [Travis] It, kind of.
  • - Can I hold it?
  • - Yeah.
  • - Wow!
  • Oh, it's a hot bone.
  • I shouldn't have had you hold it.
  • (offscreen laughing)
  • - It's, it's searing hot.
  • I'm gonna hold it because I made you hold it.
  • You are very polite to not say "ow."
  • Now I have given myself the same pain I made you endure.
  • Alright, let's try this one.
  • There you are.
  • - Mmm.
  • - Mmm.
  • - It's like sweet.
  • - It is like sweet.
  • - Good.
  • - It's really good.
  • Close your eyes.
  • What do you see?
  • - Um, darkness.
  • - Mmm. Same.
  • Like an empty void because the flavor's so incredible,
  • you can't possibly describe it.
  • I'm just gonna drench it in the sauce
  • that's in the bottom of the pan.
  • - 'mazing.
  • - This is the rib cap.
  • You can see how crazy fatty it is.
  • Oh my God!
  • That's how I'm gonna look when they cut me open someday.
  • (both laugh)
  • - [Travis] There's this really great producer
  • called Snake River Farms in Idaho
  • and they do what's called a ribeye filet.
  • So, it's actually the cap is removed
  • and you get the center eye,
  • which is super heavily marbled.
  • This is a cross-breed between Japanese Wagyu
  • and domestic angus beef.
  • - It's from the Snake River.
  • My mind is just a river but it's not water,
  • it's just snakes.
  • Snake River!
  • This was the farm and I think it was run by a lady
  • and today is International Women's Day.
  • It won't be when the video comes out,
  • but today it is.
  • I'm eating this steak for her
  • and for you,
  • if you're a lady.
  • The way they've seared this,
  • it's got this delightful crunch.
  • - [Travis] So, it's really kind of funky, super delicious.
  • A little more approachable on price
  • than the Japanese would be.
  • - I wish I could be a snake and just swallow it whole.
  • This just stabs you
  • (suspenseful music) with flavor.
  • it's just like,
  • "Gotcha, gotcha.
  • "You didn't think it was going to be so delicious, did you?
  • "Gotcha, gotcha, gotcha, ah!"
  • (inhales sharply)
  • It's good!
  • The PR lady's watching me through the window
  • and she's disturbed!
  • They're like,
  • "Should we have let this happen?"
  • Mmm,
  • Yes, they should've.
  • Do you have any exceptional, over the top, crazy steaks?
  • - So, we have a Japanese importer that
  • brings us our Japanese Wagyu beef on Fridays,
  • so we're expecting some a little later.
  • - Has the Japan beef arrived?
  • - Look at that.
  • (meat thuds)
  • - (laughs) Oh my gosh!
  • - There's his nose print.
  • - (gasps) That's his nose!
  • His little nosey.
  • He's carcass number 683.
  • - Japanese Wagyu is a breed of cattle that's
  • pre-disposed to put on tremendous amounts
  • of intramuscular fat.
  • So, not the fat around the muscle,
  • but the fat in the muscle.
  • And it's almost kind of like beef butter
  • where it's actually so fatty when you hold it in your hand,
  • it begins to melt a little bit.
  • So, you cook it hot and fast
  • and then you serve it immediately,
  • while it's still very, very rare.
  • - How much does it cost?
  • - So the steak that you're gonna get today
  • is going to be about $200.
  • - And now it is time for me to receive my final steak,
  • the A5 Wagyu strip.
  • This has been a moment I've waited for my entire life.
  • But, I cannot appear in this suit,
  • this drab apparel,
  • which was fit for the other steaks before it.
  • No.
  • Times are changing,
  • and now I'm changing
  • for the Wagyu.
  • (dramatic Japanese orchestral music)
  • This is the icing on the cake.
  • Even if I love this more than any other steak,
  • will I ever be able to afford it?
  • I don't think so.
  • Pah!
  • Oh, fuck.
  • Oh, wow.
  • It almost smells like bacon.
  • Oh my gosh.
  • I don't want to swallow it.
  • (chewing sounds)
  • I'm just gonna keep it in my mouth forever.
  • That's why chipmunks do it.
  • (swallows)
  • Oh!
  • I might cry.
  • - There are a lot of kind of stories
  • about how the animals are raised.
  • - Lore?
  • - Yeah, the ranchers will massage the animals,
  • they'll feed them beer,
  • they'll play them music,
  • they give them this very kind of--
  • - So sexy!
  • - idyllic life so they don't have any stress
  • and all they have to do is get fat and delicious,
  • and so, that's the reason why you pay for it.
  • - It was like a party of decadence
  • and also like I was being hugged inside of my mouth.
  • Look it.
  • It's like a slab of bacon.
  • It's like meat, but mostly fat.
  • This is the best beef I've ever eaten in my life.
  • It's almost like I shouldn't eat it.
  • I shouldn't.
  • I can't.
  • It's too good for me.
  • And also I want to make sure
  • everyone in this room has a bite.
  • (gentle female opera singer)
  • - [Keith] So, why do you work at a steakhouse?
  • - [Travis] This is a place where life celebrations happen,
  • so the anniversaries, and the proposals, and the birthdays,
  • it all happens here.
  • I like that kind of convivial atmosphere
  • that goes along with where all of life's moments happen.
  • (gentle female opera singer)
  • - [Keith] How do you think people can look at a menu
  • and know what it is that they want out of a steak?
  • - [Travis] Get something that's gonna be something
  • that you can't find anywhere else.
  • So ask your server,
  • "What's the funkiest cut or
  • "one cut that you guys have here that the
  • "competition doesn't have?"
  • Try something outside of your comfort zone.
  • - [Keith] Why even do people eat steak?
  • - [Travis] I like to say that you can kinda feel
  • the neurons firing in your head because
  • it's like such a primitive thing.
  • So, when you have an amazing steak,
  • it's delicious and you can't figure out why,
  • I think it's because your lizard brain is telling you,
  • "This is amazing."
  • - Now it is time for the best and not the worst but ...
  • the least best.
  • The least best for me, I think, was the veal,
  • only because it's the least steak
  • of the things I had.
  • It was still very good.
  • The best is this one.
  • Duh!
  • But it's not fair, so the best of the rest of the steaks,
  • I think was that Porterhouse for two.
  • The perfect date.
  • Incredibly tender, flavorful meat.
  • A beautiful New York strip
  • and a proud erection in the center of the plate,
  • standing with pride.
  • And fuck, when that steak sauce becomes available,
  • you should buy it.
  • Do we have it on the table behind me?
  • Can I try a bite of this with that?
  • ♪ Oh, oh, oh, it's steak sauce! ♪
  • ♪ Baltaire ♪
  • Oh.
  • It's too good.
  • It's not fair, it's not fair.
  • Don't let me eat any more of that.
  • I'll never enjoy food again.
  • What a month it's been.
  • Our first ever season of "Eat the Menu."
  • What started as a simple challenge to overtake fast food,
  • has grown into an appreciation and understanding
  • of higher quality meats.
  • And you have given me the power and ability
  • to be so lucky.
  • I thank you.
  • The menus thank you.
  • And I'll see you next time on
  • Bye.
  • (upbeat rock and roll music)
  • In college, I used to make a sauce
  • by combining all the contents of my fridge.
  • I called it "A Thousand Dream."
  • No one else has taken that name since.
  • What do you think about that?
  • - It sounds disgusting.
  • - No, it's "A Thousand Dream." (laughs)

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In the season final of , our boy ups the cost and raises the stakes by trying every cut of beef at a steakhouse. What would you order?

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