How The Perfect Prime Rib Is Made At New York's The Grill - The Meat Show

[@l00katy0utb3]

The chef is an ace, he carries himself well in the conversation, smooth and intelligent. He's very keen on his food choices.

[@mr.o8539]

Yeah He pointed out that treating dry age as inherently better is horseshit.

[@wandcamilo3989]

alright thanks

[@whitebananafarmer]

he is like a cold, clinical serial killer of food

[@rollingrock5143]

You know you have a problem when the audience is rooting for the interviewee because the host is so abrasive.

[@kevenheinz6962]

I don't think you know what abrasive means....why just use some random word you don't even understand? I don't get it...

[@aaronphan3625]

@@kevenheinz6962 I think you are the one who don't understand the word "abrasive". Nick kept criticising the dish and he didn't let the host to express his point much. That's abrasive.

[@Ohushi]

@@aaronphan3625 nah dude he did not... rub himself against... him.... so he was.... not abrasive..........

[@MultiCrustytheclown]

@@Ohushi lol it can mean things other than the literal definition

[@d33763]

It was very disrespectful for him to say that he much rather eat in this room, but would sneak a Smith and Wollensky prime rib in.....

[@nicklhuang]

I love the chef calling out Nick for his dry aged fetish. Also, the prime rib looked so incredibly tender. Loved the chefs' attitude

[@MrKikoboy]

Chef 1 - Nick - 0 ....way to go Mario

[@JustSujC]

It's clear that this prime rib is a superior product to smith and wollensky's but Nick is such a fanboy he won't admit otherwise.

[@iud9476]

Nick H it's the nostalgia, you can't blame the delicate bias on him

[@jeremyyan3717]

Nick H I love dry aged steaks and Rib eyes but the chef is right. The dry aging has so much waste to it.

[@jeremyyan3717]

Nick H plus this guy Nick is so smug.

[@shuarma0]

4:12 chef is like "shut the hell up and eat it"

[@bestlty]

"prime. not dry aged. I know it devastates you" this chef is a real life youtube comment.

[@dreamcrusher8102]

Ty Liu that and shitty weddings HAHAHAHA

[@hamud350]

Dream Crusher hahahahahah

[@6idangle]

Haha I like him he isn't pretentious.

[@cliffcox7643]

I noted that as well. The chef did not kowtow to the interviewer and in face poked a little fun at his preference for dry age.

[@UlverKM]

lol- yeah, just me or does chef not like this guy?

[@Riskmangler]

Chef is absolutely committed and confident of his preparation. That's worth the price of admission right there.

[@briangarrow448]

Someone who's just as opinionated about meat as the host....And he didn't back down. Well played, chef, Well played....

[@SpicyMeatAhBall]

Hey thats my fetish.

[@jefferywilliams9592]

The man knows exactly what he is doing and why he is doing it. Clearly passionate about all aspects of the meat and well studied. I agree... Well played.

[@DonPandemoniac]

'So I think we have sort of talked about this enough, I think that it's time that we tried it. It's all about me eating.'

[@mickvk]

Yeah, the chef had the chops to identify why he chose each aspect. When Nick was given the opportunity to say why something else would be better, the answer was simply emotional. Save that crap for the pillow talk, we're trying to get to the bottom of the best slab of prime rib here, baby. Chef Mario for the win.

[@MrPlissken87]

Tony Samson its cooked. You must like steak well done. The door’s over there.....

[@mikewoodson6930]

The Chef is confident and committed to his decision concerning this dish. I’d be honored to dine at his restaurant anytime!

[@gnock4706]

Ugh

[@NotTakenGreatName]

That jacket /dress shirt combo is dry-aged

[@spp2000]

looked tacky...like borrowed from the rental store

[@TheShinzuiCollective]

Am M My favorite comment on here

[@kevinsame]

lol

[@seanic1979]

Am M comment of the year!

[@no0bbbb]

roasting the shit out my man lol

[@hendricklamar6558]

2:09 I love how Nick even looks away as a clear sign of someone lying.

[@iKaBanana]

the Chef definitely did his homework on Nick lmfao... he's really smart I can say that much. That's how you keep a conversation going, with a little spice!

[@S.D.P.]

Solare's laid down his typical plan of attack: stun the chef with an impossibly hideous suit/shirt combo, try to dominate the convo with his ever-so-present and forced nu yok accent and work them with dry aged nonsense. I simply loved the chef's demeanor, display of knowledge about food and cooking and polite yet firm rebuttal of Solare's nonsensical argument. A hat tip to Mr. Carbone.

[@jamesfrancese6091]

Side note I heard this host guy immigrated from the UK in his teens, hence the atypical accent

[@Think890]

I love that the chef won't let Nick put him in a box and is going to be heard....biggest frustration with the meat show ...nick talks too much

[@oam2720]

Think890 the man loves the sound of his own voice and cannot for the life of him or his audience simply stfu

[@a.barnard3205]

Sorry "Chef" but spit roasting does NOT include "propane"....

[@ermonski]

@@a.barnard3205 that boy needs some propane I tell ya hwat

[@Eaterofeaterofpies]

i hate that quality about this host, ruins the show

[@jdiamond1952]

He’s a man who would bottle his own farts just to sample at a later date and “astound” on-lookers with his unctuous pungent aroma as well as amazing the lay-men’s with his finely-tuned olfactory senses by describing down to the fennel seed of what he ingested that particular day in order to manufacture such a remarkable aroma worth savoring and maintaining within its glass enclosure.

[@chipblock2854]

In the mid-1970s I cooked at a restaurant in Salem, Oregon called Prime Rib. We did serve steaks and other things but Prime Rib was the reason why we were there. We used ordinary aged prime rib roasts and left the bone on. We incased each prime rib in rock salt and slow roasted them at around 275 degrees for 10 to 12 hours. The salt helped keep the juices inside. We then let the roast sit at room temperature, still incased in the salt, for an half hour or so. Just like in this video we carved the beef at the tableside. We used what we called a coffin because that's what it looked like a large stainless steel coffin on wheels. The meat was always tender and juicy. Amazing in the year I worked there I never got tired of eating prime rib. Still live it. I will have to try theirs because I have never found a prime rib that I have liked. Maybe it was the slow cooking. By the way we served Yorkshire Pudding. Which is very good when eaten hot and fresh. We used rendered beef fat in the bottom if the muffin tins for the Yorshire Pudding.

[@MTLGSE]

Awesome stuff, thanks for sharing.

[@sawerisampetoding7192]

why you dont try to open that restaurant again??

[@DekuStickGamer]

☑ Iconic ☑ Artisanal ☑ Profound ☑ Deep notes of flavour ☑ Underlying smell or taste ☑ Resounding ☑ Modern ☑ Beefiness ☐ Mentions quintessential ☐ Umami ☐ Magnificent ☐ Maillard reaction ☐ Unctuousness ☐ Delivering ideals ☐ "mere/tiny rumours" ☐ Ethereal ☐ Describes Meat as Funky ☐ Concussive ☐ [insert city] style of beef ☑ Keeps referring to culture and history of the meat ☐ Stratosphere ☐ Fantastical ☐ Platonic ☐ Dark meat flavours ☐ Signature dish ☑ Pungent ☐ Parts of cow mentioned ☐ Primal ☑ Mention of how much he loves Meat rare. 3/10 not enough Nick-isms. Points awarded for Nick looking uncomfortable when talking.

[@hxllzcxrtxz7883]

DekuStickGamer start including the word umami in the future lists

[@Char12403]

How do you not have Ethereal on there?

[@snexjk]

Please add "Funk"

[@AbdulHadi-hs1uf]

DekuStickGamer splendid

[@YourSideHoe]

this whole video has been "beefy" and probably we've seen "rare" moments where Nick's "profoundness" challenged and he's taking "Maillard reaction" from the chef who "roasted" on him

[@RedDevils7]

All I have to say is this... I can appreciate all approaches to cooking beef. I think it's just beautiful. This is no less beautiful than other methods.

[@alice0as0strange]

this is what we want, eaters! finally a chef without some wierd dry age fetish

[@RedForeman301]

Aqila Y Exactly....I own my own meat processor plant and wet age is the way to go! Trust me!

[@RedForeman301]

Aqila Y Nick is a dry age fad!

[@a.barnard3205]

@@RedForeman301 * I can take ANY cut of beef available and make it *tender* without all of this "gadget cooking."

[@jacurururur8848]

@@RedForeman301 dry age is a style. It's one way of aging beef. What type is better is exclusively down to preference

[@KillerAJ]

We need to ban aged meat.

[@marvintran7813]

Nick can’t let go of smith & wollrnsky’s because of the nostalgia with his dad, but even he knows the superior product is right in front of him.

[@LilBitey]

Loved the Chef. Investigating Nick, calling him on his noted predispositions and challenging them. Great stuff, A+.

[@yanava]

The chefs comment on dry aging is so true that every time Nick tasted dry aged prime he thought it was not so good. Chef knows his stuff

[@MrKleenexDude]

I love how real this episode is. Both sides saying their piece and not speaking for the camera as much.

[@heny1322]

Chef: This may not be a knife and fork moment *Nick USES KNIFE AND FORK*

[@Jinisinsane]

tkiler ip nick is the type of guy that steps on legos on purpose.

[@水杉洋暁-d7l]

Ikr

[@yoerie86]

Dude is fake. No real food critic judgement is affected by nostalgia.

[@yunloy]

He also heats pizza with a knife and a fork 🍴 😂

[@amineace5860]

ycz04x02 pizza was invented to be eaten by hand not fork .... These people destroy food ethics

[@dracolnyte]

as a food critic, 6:55 he just admitted his personal bias for one particular restaurant due to nostalgia, which kind of throws his professionalism and credentials out the window, if he had any to begin with. Makes you wonder what other restaurants or food he did do injustice to due to his biases.

[@Steven-ce2eg]

To be fair, he was in a tricky spot - he clearly preferred Smith & Wollensky but it might be taken as rude if he just blatantly admitted it. Throwing in that emotional component makes him able to state his true opinion without offending the other chef sitting right across from him.

[@facemafia]

Nick out here in his best Joker attire

[@londonjames5914]

Humberto Quintero lol

[@DarkEpyon123]

Hilarious.

[@arniecalang4583]

Lol

[@ritvikjoseph613]

This comment aged well 😂

[@user-km4ys1js1t]

Chef: "I don't want your preconcieved notions to infiltrate all situations..." "I like Smith's because I'm familiar with it..." "I like dry aged because it's seen as the Pinnacle of luxury..."

[@irfanhandono]

The host's pretentiousness is exposed by the chef. xD

[@arsonfly]

The host is polite though. He prefers dry aged and that's okay.

[@bankofwerner4206]

"You are the modern carnivore." haha

[@kevenheinz6962]

@Al Castill Nick is a real expert though, he is not "most critics". Do you think they hired him out of the blue for this show?

[@WealthyIndustrialist]

@@kevenheinz6962 In what way is he an expert? He flat out admits the chef knows more than him.

[@timothypark5661]

@@WealthyIndustrialist well yeah the chef cooked the dish. He would know more about it than the guy who’s eating it

[@moe-x3b]

"And of course I'll start at the edge" Where else would you start? The center??

[@watchingyourvideo8029]

Mansoor H fold it in half and bit out the middle. Leave the edges.

[@VecessTV]

I think he meant cutting a piece in the crust/side instead in half and taking a piece from the middle, but tbh who cares lol

[@scrodo8776]

@@VecessTV rib cap is the king of all meats

[@jamesfrancese6091]

That’s what “of course” means

[@Saltoric]

The chef disappointing Nick with no dry aging

[@johneli495]

He ravaged his expectations

[@drok7619]

Brad he was awesome. I started this video thinking man I live these videos but the host is a total d bag. This chef laying it down was fantastic.

[@skibbz0r]

Fuck that idiot. He has no idea what good food is.

[@100smp]

Drok - Yes and he wears suits to cover up his tats that show he is some looser that just stopped living in his parents basement now that he has a KZbin blog. Now he’s throwing down a fake accent... reminds me of the kid in the over-sized suit in the movie Big.

[@CyberrJunky]

"This may not be a knife and fork moment" 😂😅 I love this chef.

[@TheWinezen]

I just watched the Smith & Wollenksy Prime Rib video and I must say I like how The G Grill's looks better. I must say it is refreshing that a chef really shares his passion behind his cooking even in the face of potentially disagreeing with a food critic!

[@iphonian]

Smith and Wollenksy can only disappoint me, had it a handful of time and they all were.. pretty mediocre at best. Don't tell Nick tho.

[@ChunkyMonkaayyy]

Yeah that was a pretty awesome exchange.

[@craiggery]

This has a Crust, S&W looks boiled almost. I agree.

[@godspeedelijah]

Smith and Wollensky looks steamed.

[@marvintran7813]

It’s just nostalgia to Nick. That’s all. Everyone watching knows that the superior product is here.

[@steve-from-toronto]

Single best restaurant experience of my life occurred at The Grill. Superior across the board, from the moment you walk in, til the moment they get your coat when you leave. Impeccable, and the benchmark by which I measure every high-end restaurant experience since.

[@dickdurkin2895]

Nick and Mario make a great team here. The conversation is natural, interesting and funny. Sometimes the chefs are awkward and just kind of sit and stare as Nick tries to converse about their dishes, but Mario is really down to earth and interested and it flows the whole time

[@scott22ist]

I like this chief a lot he’s so interactive it’s a back and forth going like it.

[@knowyourhistory]

This chef is one confident dude that loves his food. Love it!

[@ZachJames]

"Why do you prefer the Smith steak?" Answer: "Uh well my Dad uh I don't know."

[@gerardalegria4153]

Nick's face turns red when chef said it devastate you for the 2nd time. Great chef

[@danielbutton1284]

Have to respect the chef, this is the absolute pinnacle of prime rib, what a perfectly crafted dish.

[@WALZ97]

I wanna see the chef back on the show!

[@b04620k]

WALZ97 theres a great show with him and his mother cooking together. They have a funny dynamic. Its called 'people cooking things'. Theres only 2 episodes with them in it as far as i know but it was great check it out

[@oaklandtobangkok]

Real Chef. Perfectly prepared beef with exceptional technique.

[@chrishero9694]

I'm gonna go on a limb and say that he's gonna mention the spinalis dorsi.

[@persianwingman]

Chris Hero and Maillard reaction.

[@dchris91]

surprisingly he didn't

[@daniel1c]

dchris91 He definitely did. only implicitly, by saying how hes starting from the outside

[@jkim1241]

it literally was the first time he said, "edge" instead lol you JINXED IT!!

[@hulathebulldog4110]

Ok this is by far a STUNNING PRIME RIB!!! The chef is on par with standing up against the Dry Age

[@alexpearson8481]

Great chef. Not so much for the host.

[@johnsheetz6639]

The chef goes alpha on the guy,i love it.you can tell he has pride in this dish

[@jgmdsn667]

I've come to the conclusion that there are certain things that, at some point in our lives, we set in our minds as "perfect." Once that is set, it is very hard to find a new experience (or flavor of a particular cut, doneness, or "quality" of beef, for instance) that will change our minds. "Familiarity = excellence" at some point. Nick has Smith & Wollensky's prime rib set in his mind as the beef "litmus test." It will likely never change, nor does it need to. Certainly this is so highly subjective, I don't believe that it is reasonable to argue about this. Just my 2 cents...peace and love!

[@shendzhubi8771]

JGMDSN 66 I fully agree with you !

[@jezreelrodrigues3447]

You stole the words outta my mouth!

[@thereissomecoolstuff]

I like your explanation but even with that reference Mario deserves an explanation. I wonder if Nick was pushing back on the aged beef beat down he took.. I'm glad Prime Rib is getting it's due..

[@annehajdu8654]

Very well said. And this gorgeous prime rib here looks pretty perfect to me.

[@abt1580]

imagine sitting there and listening to someone tell you that they'd bring a prime rib from another restaurant and eat it in your dining room.

[@plrt6794]

His only reasoning is because it’s the first place he ever had Prime rib at, he says nothing about the quality of either place. Kind of lame.

[@mikekennedy9817]

@@plrt6794 I had my first Burger at Burger King.....I learned there is nothing "King" about it

[@QuadLamb]

⁠​⁠@@mikekennedy9817idk about you but when I was young enough to have “my first burger”, I wasn’t picky enough to hate Burger King yet.

[@Marconius17]

i give this dude props for conning everyone into giving him fancy food.

[@FLASH2394]

Nick Solares might have the biggest selection of horrible suits in the known world.

[@layla.lavender]

FLASH2394 I'm glad I'm not the only one who was wondering what the fuck he was wearing.

[@jnerps]

FLASH2394 Don cherry currently holds that title

[@raytran6400]

The late and great Craig Sager too

[@eleventhletter11]

Indeed!

[@5mincer]

@@jnerps the ones Don Cherry wears are at least entertaining...

[@kaz9242]

After watching this dude in some of the videos,, the more raw the meat is, the better it is for him.

[@jcgk18]

S&m is good. Nostalgia is a tough thing to overcome

[@baekiejunm6233]

"It looks like barbecue." "It's 100% barbecue." 😆😆😆😆😆😆

[@jojojaykay]

That chef seems like a cool doode.

[@chef2668]

Mario is a great chef i worked for him

[@daverobertson623]

"there's an underlying beefy smell" Guy must be a genius

[@MurdoT860]

You’re obviously not. 🤦‍♂️

[@greenature96]

Chef: “This may not be a knife and fork moment” Pretentious annoying food critic: *proceeds to eat barbecue rib with knife and fork*

[@sonny9054]

I’m a Japanese born in the US and grew up in Europe and the UK. We take pride in our wagyu beef, but this tops it all. Super stuff.

[@BigstickNick]

Idk…Wagyu is pretty good 😁

[@angleblue612]

When you factor in nostalgia into food, it takes out the credibility =\

[@justinschrank4806]

That definitely looked better than S&W. Nick is going off pure nostalgia

[@fullmetalshinigami]

Good episode, I liked the dialogue between the two. This ep is distinctly different from the others. Great work!

[@nothingnewtome1]

This is the best!! I love that that dude gets in your face about dry aging. Dry aging is wonderful I just love to see a guy passionately argue a counterpoint

[@TheZalot]

I'm over here eating cereal "THIS IS THE HEIGHT OF LUXURY"

[@Im_TheSaint]

I love how much they understand each other's comprehension when it comes to the bone BBQ

[@jasonk1891]

Food memories are an enormous influence on favorite dishes. Smith and Wolensky will always be Nick's favorite spot because of that.

[@Bryce._.hoffer]

Every couple of months I remember this video. I love how it's just 7:39 seconds of Nick getting roasted.

[@12Mojo]

The chef clearly spit roasted the interviewer today folks... Well done for the grilling XD lol.

[@kennethdias9988]

There was such a beautiful honesty in this video.

[@LeafyBreezes]

the chef is like "chill dude, it's just prime rib. Eat and enjoy it. Stop talking lol"

[@Shane-un8pe]

You can really see the confidence the that Chef Mario has in his product here. You can tell he wants Nick to give it a seal pf approval but he doesn't really care if it happens or not. He's chillin because he knows he has something outstanding.

[@thanatophobic2802]

I'm glad someone finally called him out on his obsession over dry aged meat.

[@theirine17]

“Whoever sold you that suit had a real sense of humor!”

[@JefferyStacks]

[Nick] Wow, look at the bone. It looks like barbecue. It looks like a Memphis dry rub. [Mario] It is 100% barbecue. [Nick] There we go.

[@Tommybotham]

JefferyStacks I’m dying😂

[@johnrotten3268]

Mario Carbone gets it. That prime rib looks absolutely stunning.

[@RoyalDaemon]

That chef is fantastic

[@makaksi]

Watch for Mario in the future. He is going places. Great episode.

[@Fluffman4]

This video got me hyped up about trying it, so I did recently. Wasn't my cup of tea, they're too heavy on the seasoning. Felt like all I could taste in the crust was heavy pepper. Creme Brulee Crueller was great though, if you're looking for fun dessert.

[@vexinyoutube6515]

This is the most beautiful piece of beef I've ever seen

[@parmiarno]

that is the worst suit I've ever seen honestly

[@wilakt4fud]

Parmxr the bad fit is what kills it. The color and texture are fine (though it would work better in a darker room).. it’s just way too big and hangs on him really poorly.

[@rune9537]

I think he could have pulled it of with another shirt and better "cut" on the jacket

[@westlylewis1]

I was waiting for the part where he mentions that he lost a bet and had to wear that horrid thing...

[@sungkim1933]

Purple suit. Green shirt. An inspired attire from the poker card carrying nemesis of Batman.

[@amirlecter8318]

Absolutely love how the chef calls him out on the dry age fanaticism

[@flowerjordan7470]

"It's all about me eating" hahahahahaha. Sure

[@peterau1720]

1:25 ayone know what they are putting on for the second application? Looks like mustard and idk what else

[@MandR.FoodandTravel]

Montreal steak seasoning (the host mentions it when eating). Check out Alvin Zhou's prime rib video he just posted, pretty sure it's inspired by this video

[@enzob4916]

Chef looks like Joey Salads

[@DekuStickGamer]

Jyowheee Shehluds

[@PLaZmaROckGaming]

Its actually his Arch-Nemesis Joey Meats, also known as The Butcher.

[@moe_lester2628]

rego lol

[@yas7689]

looks like s n a c c

[@Admiral_Ducky]

My mouth watered a cup fully while watching this!

[@Steezboy3000]

Haha you can tell that chef is fiercely competitive

[@krisedwards4304]

Many hearts to this whole comment section. It appears we all agree, Chef knows what he is doing, no need to question.

[@Edible_Kittens]

I enjoy how much people have much hatred for Nick, it's just so much of it.

[@Gobbersmack]

He's fun to make fun of, and he embraces it.

[@buckbundy8642]

He’s a pretentious douche bag. With no real clue on what actually tastes good. Half the time he doesn’t even like what he’s eating. But since it’s hip he chokes it down anyway like so much mildew damaged nostalgia.

[@nolean99z]

0:16 What kind of rotisserie basket are they using? I want to buy one like that.

[@bruhbruh-ej3iy]

Nic is waaaaay too obsessed with dry Aging :x

[@kennykwong1028]

This show is amazing bring it back

[@Dr_ITguy337]

Glad to see a "real" episode. Glad he admitted Smiths is better. Hate people not admitting on camera their real feelings and selling out to be nice. Looks like a great prime rib. Just not as glorious as Smiths. Job well done.

[@Fishfingers232]

*cough cough* Mark Wiens

[@alissa6]

That guy would eat my shit, he would still nod and smile to me with his sour face.

[@daniel1c]

Fishfingers232 the rate time he says something is not good my face just lughts up

[@DeeEfSea]

not true actually his signature facial reaction has degrees of intensity which you can quite easily read to know his honest opinion on the food. Also he quite often just says when something was not quite to his taste.

[@Mr111255]

He admitted the only reason he prefers the other one is nostalgia so it was completely bias

[@captaingiridharbarva]

Some places is not just about food but the memmories we made in those place makes it special....

[@Coogan1997]

thats a big ass suit he's wearing

[@itamarsalhov]

It's nice to see a chef who doesn't seem to hate nick

[@abrofaaiz]

I'm waiting for him to say Ethereal

[@abrofaaiz]

@Chris Hero

[@Nonzeugma]

You mean mispronounce ethereal

[@yunloy]

or say "decadently rich" which are two opposite adjectives.

[@anthonyhaines496]

Maillard reaction

[@vitasbutkoon]

Thank you Eater for this. It is 11:40pm in Trinidad 🇹🇹 and I'm feeling my inner carnivore awaken. This is visually decadent.

[@imrumana]

The Chef talks so eloquently

[@themnuggets5264]

I always end up coming back to watch this video countless times

[@jl8138]

I love that the chef is calling Nick out for being pretentious about dry aging.

[@BigstickNick]

I follow the Food Wishes way, slather on some compound butter….then oven at 500 degrees for 5 minutes per pound, (so 5 lbs = 25 minutes). Then turn the oven off, but don’t open it for 2 hrs. Stand guard, cause I don’t know what happens if someone opens it…but it’s great cause you don’t have to let it rest afterwards either.

[@Mr111255]

The chef is awesome

[@ryantorres4516]

A slap in the face of Nick. Wow! The chef is badass.

[@ustinat8401]

I am so hungry right now lol

[@mikecohen2400]

Man a guy can dream of a good prime rib, a fantastic red, and great sides, maybe a after dinner lounge with a good brandy and a Cuban cigar, a man should be so blessed.