I Cooked 100 Years of Steaks

The video begins with the host introducing the concept of cooking steaks from different eras to determine which one is the best. The journey starts with the 1910s, highlighting President William Taft's love for steaks and the popular dish of bistecca alla Fiorentina from Tuscany, Italy. The preparation involves a specific cut, the porterhouse steak, and a cooking method that emphasizes high heat and real wood for a smoky flavor. The traditional way of serving is with olive oil and flaky salt, usually cooked to a blue rare, which is quite raw. The host also prepares a more modern, medium-rare version for those who might be skeptical of the traditional method.

Moving on to the 1920s, the host discusses the invention of the electric refrigerator and the introduction of beef and broccoli by Chinese immigrants. The dish became popular for its delicious taste, affordability, and nutritional value. The preparation includes a seron steak, which is an inexpensive cut, and a marinade made of soy sauce, dark soy sauce, sherry wine, corn starch, and oyster sauce. The beef is stir-fried with ginger and broccoli, creating a quick and flavorful dish that is well-loved for its tenderness and the savory sauce that complements the broccoli.

The 1930s are represented by the iconic Steak Diane, a dish that pairs well with the decade's love for steak. The preparation is straightforward, involving a filaminon steak seasoned with salt and black pepper. The steak is seared and then finished in the oven. A rich sauce is created with butter, mushrooms, garlic, thyme, shallots, alcohol flambé, beef stock, Worcestershire sauce, and chives. The dish is served with the steak covered in the mushroom sauce, offering a classic and indulgent eating experience.

In the 1940s, the focus shifts to Hawaii and the invention of Loco Moco, a dish born from the desire of a group of teenagers for a quick and cheap meal. It consists of a burger patty, rice, gravy, and an egg. The patty is seasoned and cooked to develop a crust, and a sauce is made from beef broth, soy sauce, Worcestershire sauce, sesame oil, ketchup, corn starch, and sugar. The dish is assembled with rice, the burger steak, gravy, a fried egg, and garnished with chili flakes and spring onions, resulting in a creative and flavorful combination.

The 1950s section introduces steak tartar, a French dish that involves consuming raw beef. The host emphasizes the importance of sourcing the beef from a trusted supplier. The preparation includes finely chopped beef, shallots, pickles, parsley, chives, capers, anchovies, Dijon mustard, ketchup, olive oil, salt, and pepper. The dish is served with a raw egg yolk on top and garnished with smoked flaky salt and a drizzle of olive oil, offering a fresh and rich taste experience.

The video takes a competitive turn with the 1960s, showcasing the 72 oz steak challenge from Big Texan Steak Ranch in Texas. The challenge involves a large bottom round steak seasoned with salt and black pepper and cooked on a gas grill to the desired doneness. The challenge is to finish the steak and sides within an hour. The host humorously attempts the challenge, highlighting the size and the difficulty of completing it.

The 1970s are characterized by the rise of buffet-style restaurants, with Golden Coral being a notable example. The host describes the steak served at Golden Coral as basic, often made from Choice grade or select cuts, seasoned with salt, and cooked on a gas grill. The steak is served with a buffet of other items, and the host critiques the quality and taste, suggesting that while it may be suitable for those on a budget, it lacks the premium steakhouse experience.

The 1980s section features LongHorn Steakhouse, known for its quality steaks that were fresh, never frozen, and seasoned with a blend of salt, black pepper, garlic powder, cumin, onion powder, and smoked paprika. The steaks were cooked on a gas grill, with an emphasis on achieving a nice crust and using flare-ups to enhance flavor. The host also mentions the addition of butter and more seasoning on the steak before serving, which contributed to the steakhouse's popularity.

The 1990s are represented by Texas Roadhouse, famous for its fresh, hand-cut steaks and bread with cinnamon butter. The host discusses the preparation of the popular cowboy steak, seasoned simply with salt and pepper, and cooked to have grill marks. The focus then shifts to the bread, which is described as addicting and a highlight of the dining experience at Texas Roadhouse. The host also comments on the simplicity and quality of the steak, which is tender and well-seasoned.

The 2000s brought the flat iron steak and the reverse sear cooking method to prominence. The host prepares a Japanese wagu flat iron steak, known for its marbling, and seasons it simply with salt and pepper. The steak is cooked to an internal temperature of 120 degrees using indirect heat on a grill, then seared to achieve a golden brown crust. The result is a juicy and flavorful steak that lives up to its reputation, according to the host.

The 2010s are characterized by a focus on presentation and gimmicks, such as the gold-leaf steak. The host prepares an Australian wagu Tomahawk steak with a simple salt and pepper seasoning. The steak is cooked on a charcoal grill to achieve a nice crust and served with edible gold leaves for an extravagant presentation. However, the host criticizes the practice as a way to increase the price without adding to the taste, suggesting that viewers prepare the steak at home for a more cost-effective experience.