I Battled New York’s #1 Steak House

[@isaiahbryant1668]

Legend has it the spinach is still sitting there untouched to this day

[@samsmith2635]

Verdade

[@turbokid99]

MAx is turning into a mix of Guga & Joshua Weissman. Copies Gugas videos and Joshua's weird in video sayings/edits (close up of stretched face & prolonged word in low frequency). Odd

[@MaxyX]

yes. i am angry

[@Ebrig26]

Which is funny cause that creamed spinach is absolutely delicious

[@billylamara]

@@turbokid99 bro they are friends

[@fanman71]

It's almost impossible for any steak to be as good when it is takeout. A big part of the Peter Luger experience is the take it to your table while the steak is still sizzling and the plate is super hot to keep the steak nice & warm.

[@DrMrMLG]

not to mention the tableside basting

[@johnnyt316]

This is just me and it might sound weird but I cook a lot of steak and sometimes my eyes are bigger than my stomach and the next day the left over from the fridge to me actually have more flavor. I don't know what it is but the fat just tastes more robust, and the flavor of the steak itself more concentrated. Cold steak from the fridge, especially when it's really rare, is so full of flavor and I almost prefer it at this point.

[@youtubedrifter5594]

@@johnnyt316 Not just you. I love both… But bro steak and eggs is amazing.

[@trixneg1]

Pretty sure there steak is dry aged too.

[@godsdrunkestdriver5088]

I’ve heard Peter Lugers is overrated for the price tbh. Good but not the end all be all.

[@alijaffery7735]

The to go box situation definitely effects the quality of the food. I've never had food delivered that was just as good as eating at the restaurant other than maybe some chinese food.

[@yohannesford]

its the shitty plastic

[@joncarroll2040]

Pizza. Depending on how far you are, the time between cooking and delivery lets the cheese cool so you don't burn yourself.

[@alijaffery7735]

@@joncarroll2040 Nah, I prefer pizza straight out of the oven, no time in the the box. You lose some of that crispiness when it stays in the box.

[@joncarroll2040]

@@alijaffery7735 a properly made pizza maintains its crispiness until you put it in the fridge.

[@cjr1881]

It's all in your head

[@andicenaj]

I think its time for Max to open his Steak House ! That would be awsome.

[@madingthree]

"Why are all our meals taking so long to cook?" "Because the chef likes cooking everything over applewood, low and slow"

[@andicenaj]

@@madingthree hahaha true

[@MaxtheMeatGuy]

One day!!

[@andicenaj]

@@riverwang5482 hahah definetly

[@andicenaj]

@@MaxtheMeatGuy Can’t wait !

[@bajqn.]

Max won, i already know

[@toad7395]

I mean the fact that his wasn't takeout is certainly an advantage

[@slapdoctor707]

Definitely should have cooked the two at the same time or left them both in a fridge overnight to be fair

[@BadBoy-qp5yl]

What a meat rider🤦🏽

[@joeycoming1926]

@the stranger takeout or no he ate it hot and ready and it costs $140 dollars. It's gotta taste better than any steak I've ever made or I'm gonna be pissed

[@imminty6621]

@@joeycoming1926 take out makes a huge difference Dawg

[@TheTeaLordRBLX]

Max should open up his own steak house, I'd definitely go there.

[@RkKoori]

My dude scammers are here!

[@DinoRunner]

@@RkKoori what

[@BeersAndBeatsPDX]

A massive amount of restaurants fail within the first year. It's pretty much a lottery whether you're going to be successful or not

[@user-tz2zz5ij1s]

Just for a random guy to cook a single steak that is better than his restaurant to go.

[@Snake-filledChimp]

Blurring out your cat's poopchute and protecting his honor - absolute class move. 👏

[@psychorangertv1350]

Honestly I didn’t notice til you had said something, why did you notice that though 😂

[@isaythings2480]

Why were you trying to look? 🤨 📸

[@Matchoo13]

I like the think the cat wanted to show it off though

[@gamermark2237]

How did you even see that?

[@Veltree]

You should make your steak and bring it in a to-go box to the restaurant while theirs comes out fresh.

[@EnergeticSpark63]

hey

[@walterallen3152]

LMAO, you got me with the "Well Done"! My heart dropped for a split second.

[@thehfamily_]

Petter Luger. The most over rated steakhouse in America.

[@SnowyWolborg]

I was smiling until he said "well done." 😂

[@philovidya8567]

I’ve learned a lot about steak from both you and Guga. Now whenever I need to cook steak for a family function I always impress and it’s thanks to you guys.

[@strangelyrepulsive77]

i think salting and buttering might make it worse; guys from SVE did an experiment on adding butter into the bag and they unanimously preferred the one without butter, probably because it prevents the salt from efficiently dissolving and absorbing. maybe a dry brine nxt time?

[@SuperKingoct]

Yea I sv quite often and adding butter does tend to ruin things but I find it to be dependent upon the amount of butter though

[@PlayafromtheHimalayas]

I dry brine, heavy salt for about 20-30 minutes, then wash it off and grill. While cooking, I put a dollop of a seasoned garlic butter I made on each side.

[@strangelyrepulsive77]

@@PlayafromtheHimalayas maybe less salt instead of washing off?

[@kenstravels981]

He didn’t sous vide the steak though. Guga uses butter all the time when he uses cast iron

[@strangelyrepulsive77]

@@kenstravels981 not in the bag while cooking

[@ZEROBerrr]

This channel is very entertaining and informative

[@MaxtheMeatGuy]

I appreciate it man!

[@donkeykongisbetterthanmari7495]

@@MaxtheMeatGuy make those 600 gallons of water worth it man. All from one cow. Cultured meat is the future.

[@Meltview]

@@MaxtheMeatGuy love u Max thanks for brightening my day

[@scotto9591]

For the creamed spinach, add a few good scrapes of fresh nutmeg. It will really bring out the flavors and enhance the cheese/milk mixture

[@justinjalenleetiller]

‼️ Nutmeg really does go good with creamy things

[@elcee3292]

@@justinjalenleetiller PAUSE

[@trias14]

Love the part when she tried the spinach

[@capybara6996]

She?

[@trias14]

@@capybara6996 have you even watched this to the end?

[@Sc0tt_e]

I would love to see max open a restaurant one day, I’d fly all the way over just to taste his food for myself

[@davehill5764]

Also, much as I respect Max and his extraordinary kitchen skills. Peter Luger chefs need to probably cook anywhere between 5-20 steaks an hour, so their quality might be disadvantaged compared to Max who has to cook 1 steak. Mass production always effects quality slightly.

[@kevingray8616]

The very best steak I ever had was shipped from Peter Luger. (birthday present from in-laws) I grilled it to perfection on my Primo Oval XL. You know that nutty/buttery flavor that you will rarely encounter in a bite from most steaks? Every single bite of this Peter Luger steak had that. I did everything on the grill; no cast iron. I added no butter. It was amazing. The second best steak I ever had (close second) was recently at Pearl & Vine right in my own area of Katy, TX.

[@erickim1739]

I will tell you that if you get a well marbled steak from ANY butcher that has prime cuts of dry aged steak, it'll be exactly the same. Peter luger doesnt have a monopoly on dry aged prime cuts of steak.

[@kevingray8616]

@@erickim1739 That may be, but most all of the aged steaks that the in-laws have sent me after the Peter Luger one has tasted like nasty spoiled cheese. Have you ever had a bite of steak (non-aged) that happens on a rare occasion that tastes absolutely amazing? Every single bite of that Peter Luger steak tasted that way.

[@randomized614]

Don’t forget Lugers steak arrived in a hot container where it was steaming and making the crust more wet and soft. Lugers steak def looked like it was cooked better

[@wrije]

From what I remember, Peter Luger actually lost their Michelin Star a couple months back. They're "just another good restaurant" at the moment. Anyways, I have to recommend Hyun, Cote, or Carne Mare if you'd like to try other places with incredible steaks. The first two are Korean but they do not disappoint... Carne Mare is my personal favorite, though. They're all quite expensive but New York isn't exactly Budget City.

[@jacob9540]

Yup, I’m in NYC and Peter Luger is SUPER overrated. There are far better places. As far as I’m concerned, it’s a tourist trap at this point

[@vinceedwards3978]

Peter Luger is okay, but I go to Old Homestead mostly

[@dematt321]

They are overrated IMHO

[@s.k7770]

Hyun and cote are wagyu it’s a whole different experience.. I’d still give Peter Luger the best for a traditional steakhouse

[@elseascotty9346]

Seattle has the best steak I’ve ever had Kobe beef at the Butchers table Tomahawk cost me $1400 but was sooo worth it best meal I’ve ever had

[@bweyde2]

@Max Peter Luger lost their Michelin status back in October. This actually swayed me from making a reservation on a recent trip I had to the city.

[@MaxtheMeatGuy]

Oh wow really. I didn’t know that!

[@Will-ob9br]

Wait if so when was this vid filmed lol

[@jacob9540]

You made the right choice, it’s a tourist trap and there are far better steakhouses in NYC. I’ve been there 3 times and each time I was disappointed. It’s not bad, but not as good as some of the steakhouses that don’t have worldwide fame like Benjamin and Gallaghers. Peter Luger is really undeserving of the hype

[@davidicousgregorian]

Mich Stars are that big a deal anymore, said Marco Pierre White, after he won many. He said restaurant chefs with stars usually are judged by people who know little about food . Marco said Stars arent valueable to him anymore .Restaurant experience and food experience and taste is worth more than award.

[@Lmuas]

Michelin isnt just food but service too so I wouldnt say their steak is michelin star

[@ralphadamo1857]

Sophia didn't taste the creamed spinach. Sorry, but that disqualifies this match-up. You will need to repeat the comparison test.

[@wuasilekerpici7812]

Steak is something to be eaten right away ,you can't compare it to something delivered ,also that looks like the ones they do in italy , the reason the bottom lacking a crust is because they serve it on a thick cast iron dish wich will be very very hot even 1 hour after they bring it to the table . Like so Max can see as well

[@aaronbuck8599]

That’s not the reason

[@wuasilekerpici7812]

This is what i personally saw in Florence, had you been to the steakhouse mentioned in video ?

[@Battle_Beard]

It’s actually because Peter Luger has a custom build broiler that blast the top of the steak right before they serve it. Peter Luger steakhouse is one of the most iconic restaurants in New York City; they’ve done tons of cooking show interviews and tours. The broiler is pretty much “their thing.”

[@wuasilekerpici7812]

There is really really hard to find an "American" thing , all the things, tricks , technics in USA was imported from other places on Earth and it doesn't mean if someone is doing something A LOT they invented it , i am repeating myself people in Florence were doing this since Florence exists and if this steakhouse in NY is not serving the steaks on a hot cast iron dish i will consider them amateurs.

[@user-kz9rz8ui1c]

@@wuasilekerpici7812 "if they don't do it the way I like it then they are amateurs" Actual clown behavior from you.

[@creatorofallbeings]

i wish i was max's family member, then i can eat steaks everyday

[@darthzayexeet3653]

She ate 4 small pieces of steak and then was like “alright thanks for the steak” 😂

[@jcole5919]

“I was prepared to loose, it was a part of the script” max cracks me up man😂😂

[@tylerwenzel431]

Tbh brutally honest it isn’t fare that should have been a parking lot cooking ordeal

[@Nugget_guy816]

I love your videos man keep it going

[@GroarkBoysBBQ]

Def doing a Lugar style steak soon!!!! Njce Job Max!

[@danielwatterson3926]

I see we didn't even worry about the cream spinach comparison

[@Sebasvg4321]

Can’t compare delivery steak to a steak cooked and eaten soon after

[@venturatheace1]

I came here to say that

[@PinchHarmonic69]

Yeah it clearly cooked more by steaming in the bag. The girl said Max’s was more tender - because it was out in the open at the right temp

[@ChalywongDan]

Literally the point of a Peter Luger steak is to be delivered still sizzling to the table direct from the oven. How can you possibly judge it eating outside in the cold or getting it delivered to you and sitting in a box?

[@ripfrickingben]

your sister is a real trooper in these vids

[@R.editas]

Max with greatest Edits, vegan jokes and medium rare steaks

[@BhBraaq]

Where has this channel been my whole life? My new KZbin addiction

[@Michael-yz4mc]

Peter Luger steaks are 10/10

[@educatedbrotherman]

Max is really feeling himself.

[@THENOOBPROYT]

Max I know you most likely will not see this but you are one of my favorite KZbinr you make interesting takes like soaking a steak in coffee making a tree out of bacon and beef Wellington and let us not forget this man smoked a entire gator and different types of animal balls

[@MaxtheMeatGuy]

Of course I will see it. Thank you so much! It means a lot to hear that 😃

[@lloydbartolome5069]

Always love/hate watching your vids, sir. Makes me crave these nice ass cuts. 😂

[@nightfall2100]

Went there with some friends recently, and love how it feels kinda unique there. Everything is served family style and the interior is german themed. They also have a great bloody mary.

[@jasonkruger2746]

I would LOVE that spinach! Max, you're steak looked absolutely 💯 👌

[@DSyr73]

If you're up for a bit of a travel, I highly recommend Blinker's steakhouse in Clearwater, Florida. It's by far the best steak I've ever had in my life

[@frenchfriedbagel7035]

Max: I’m racing against the clock to eat this steak, so let me give you an in depth lecture about the porterhouse steak instead of eating it.

[@shwiqnjfo]

how does it look so good…

[@gravyb4741]

What was the point of the blindfold?

[@nowaynicole]

I've been to the original Peter Luger's a few times and I always thought it was a bit overrated, so I'm sure Max wins this one

[@dantedemeo7881]

Max doing a major no no eating that steak cold man. That thing is meant to be eaten in a steaming hot plate of buttery goodness. You can't be doing this to peter luger.

[@tajvir]

love the edits lmao

[@kamogelo2154]

01:22 "And as usual, poured myself a nice glass of Red" - Max The Vamp Guy confirmed?🧛🏿‍♂

[@spigdon]

Sorry Max that is still a T Bone

[@HardwareLust]

So what was the cost of yours vs theirs?

[@HarnessRacingGod]

This guys beard game is on point

[@Marco-dw4gt]

I have two steakettes beside my bed im gonna watch these steak vids until i cant take it anymore

[@jimmy.r.minnelli]

I confess I don't eat steaks or much beef at all, but I do love Guga's channels and I like yours. I know people are going to jump all over me, but the message I get from watching your channels is that making what you call a great steak is actually pretty simple. Buy a steak with a lot of internal fat marbling and then hit it with high heat so that the outside gets crusty while the inside is raw. Perfect steak, according to you experts. Oh, and Guga pours enough salt on it before he cooks it to raise anybody's blood pressure by 10 points. I don't think I could stomach what you love, but I do enjoy watching you enjoy it.

[@adissonwatleyMTB123]

I’m 13 and cook stakes 3 times a week for everyone and myself. I love cooking and you have given me some great tips and pointers! Thanks for being an inspiration to young chefs!!

[@mrsmart6638]

Im 14 and I cook steak about 2 times a week! Still learning but Im already better than my parents now

[@toad7395]

careful bout that cholesterol though!

[@Last_Chance.]

Good job boys! What time are they going to be done, I'm starving

[@reilysmith5187]

Always great to pick up a new hobby especially when you're young. Keep it up!

[@KyleGD]

Man I'm really jealous. All I've ever eaten as steak is cut up, well done ones. I've always wanted to try a medium rare whole steak but I don't have much money for it yet but one day I'll get that damn steak

[@mjverwey9320]

Yes finally another video

[@Pintexx]

Max and Guga > Peter Luger

[@bighominid]

From a keto perspective, creamed spinach is perfectly keto. By adding cream and cream cheese, you're basically adding almost no carbs, and the spinach itself is very low in carbs as well. The big myth, as anyone on keto will tell you, is that dietary fat translates to body fat. This is almost totally untrue, but it's been drilled into us for decades that fatty foods make you fat. They don't. Obviously, the situation's a bit more complicated than this, but basically, if you look at a fettuccine Alfredo and think "heart attack on a plate," the real problem isn't the Alfredo sauce (which has almost no carbs)-it's the pasta (which is almost nothing but carbs). _There's_ your heart attack. Oh, yeah: I think you added milk to your creamed spinach. Milk is actually the least keto ingredient; it has the highest per-unit-volume carb count. The first time I learned that heavy cream is _better_ for you than milk, my mind rebelled.

[@darianreyes2733]

sorak and wombat in a max video is crazy

[@mgottpt]

Great job fellow Max! (I’m Max too). The only thing I will say is that as you also noted it’s their cut of beef which makes an enormous difference. My understanding is that they get prime cuts from farms exclusive for them.

[@stevenbobbybills]

Doesn't he say in the video that he bought his steak from Peter Luger's dry age room?

[@andresantiago269]

Delivery Steak vs. “just made” steak. Fair battle 👌

[@ButterNutter37]

How else are these KZbinrs gonna rake in that sweet, sweet ad revenue?

[@nephew4real]

“Which steak will be better” LMAOO 😂😂😂😂

[@Oxygenboi]

Max saying he gonna try some NYC steaks *meanwhile the Italian music* Nah nah don’t minde me sir

[@sahil._khan]

I had a doubt that I wanted to ask about sous vide method. I have seen that for this method you have to put the meat in a sou vide packaging.I wanted to know is the bag made of plastic,if yes doesn't it harms us as boiling plastic is not good.if not then what actually is the sou vide bag made of. Please answer

[@ESNN20]

I mean there are a number of videos out there that show exactly what Peter Luger does for their steaks

[@ronmaximilian6953]

1. Delmonico's is the iconic NY Steakhouse. It has a cut of steak named after them. Also when Peter Luger's was created, Brooklyn was a separate city. 2. When did Peter Luger's steakhouse start taking credit cards? Must be in the last 3 years.

[@joshuabalbuena3880]

Must have been late 2022. I was just there on April they only took cash and debi

[@davidicousgregorian]

@@joshuabalbuena3880 I always thought wealthy people always pay only in charge card so why wouldnt steak house take credit too

[@pekkalaitinen8769]

3:38 dude turned into Benedict Cumberbatch for a second

[@Ryan-xq3kl]

if u dont wana pay for all the spinach water weight buy frozen spinach, all the water is mostly drained out and you get a ton of yield for a low price plus you can just defrost it into the rou you make for the creamed spinach

[@7sunami]

he's not eating in his truck 😭

[@Bolomoto]

"on a race against the clock" continues to let the steak get cold

[@newbtuber333]

Like how humble he his. Great vid

[@BradiKal61]

A visit ro Peter Lugers is on my bucket list

[@saggycoconuts6104]

When you selected well done i dang near died

[@Paul-oh4fe]

Now try this without using peter luger's steaks as your own. See how well your steak holds up with your own butcher or store bought beef vs theirs. I'm guessing it won't do nearly as well.

[@donkers1974]

I bet the cream spinach was so good they forgot to film it.

[@steveziki]

Blurring kitties chocolate knot... LOL!

[@psychorangertv1350]

I work out on the boats one of my cooks used to work at one of his steakhouses! Told me exactly how they were cooked as well! Cool stuff max!

[@kassi420]

Peter Luger’s creamed spinach is amazing i might stop by there today just for that and maybe the dry age burger

[@geuros]

I like how he blinded his sister first and then proceeded to give us a lecture on steaks haha

[@michael22414]

Having it delivered steaming up in a box absolutely kills this experiment. Not even close.

[@RLSteffler]

As you said it's not a perfect comparison, but still impressive

[@sebastianjin9817]

Max are you secretly the Miami Heat player Max Strus?? Just wondering

[@israelrangel8945]

That glass of red was perfect

[@Fish10000]

the quality is crazy good

[@beauxdaley]

That’s wild I went to school with your sister since kindergarten! The kens steak house challenge makes a lot more sense now and the cop in that video was also from me and Sophia’s class

[@NeroAngelo0669]

Where's the spinach comparison!

[@petermoore900]

Damn the Beefer seems to be unavailable in NA. I love Luger's but was really hoping you'd be able to show a technique that didn't require special equipment. I've tried reverse sear to 100F and using my oven broiler for the last step but it always winds up overcooking before a crust can form. Maybe I'll just try the Searzall next time.

[@johnnyt316]

This is just me and it might sound weird but I cook a lot of steak and sometimes my eyes are bigger than my stomach and the next day the left over from the fridge to me actually have more flavor. I don't know what it is but the fat just tastes more robust, and the flavor of the steak itself more concentrated. Cold steak from the fridge, especially when it's really rare, is so full of flavor and I almost prefer it at this point.

[@kBasti4511]

Our porterhouse at Luger's was really good, but I would neet to try yours Max to have a comparison :)

[@yb8236]

I can tell you how many times I reminded that “excellent vineyard” bit 😂😂😂😂😂😂😂

[@vinceedwards3978]

The butter is added later in Peter Luger's process

[@Sumiyeco_boutique]

9:18 He censored the cat’s ass lol😂

[@jackl6467]

Didn’t Lugers lose their Michelin star?

[@j.r.1903]

yes they did

[@SirFunksalot-u2k]

Try baking soda for a better crust. It works surprisingly well

[@twilightknight7726]

Hey, I have a challenge for you. Can you add to Longhorn steakhouse? I went there once and I got a really good ribeye and oh man those mashed potatoes with the skins in them I think they’re called dirty potatoes or country style potatoes was amazing and the gravy I could swim in it! So that’s my challenge I want you to outdo Longhorn steakhouse

[@WaffleOnTheRun]

I'm kinda confused why they salt the steak at the start of the cooking process, don't you usually want to salt at least 45 minutes before

[@killunova]

your videos are awesome man. Im glad I found your channel

[@MaxtheMeatGuy]

That means a lot, thank you!

[@zstrode.8953]

"Great neck" 🤣

[@gunnarwilliamson4151]

Max the Spinach Guy lol! I really want to see that as a meme side channel and he really cook some vegetable side dishes, that well accompany meat obviously. I would totally sub

[@bubgaming3306]

try a steak off against Smith and Wollensky

[@ifazer8akathedoctor275]

it was perfect as soon as you pulled it off the grill

[@markysharky9879]

Homie just needs to be a nationwide meme and open up *Max’s Meats*