Everybody.

For first we feast, I'm Sean Evans coming at you from Bowery Meat Company in the East Village from joined by Andrew Stephen.

And, of course, a spot for camera Guy Adam that the guys behind Buzzfeed's tremendously popular Siri's worth it, where they eat their way around the globe in hopes of answering the only question that really matters when it comes to food, is it worth the price?

And today we're gonna be putting the corporate card to good use, focusing on some of the most coveted sought after and, yes, very expensive cuts of beef in New York City.

But before we get to the taste test, I have to know you guys are now three seasons into the show.

Of all the things that were not worth it, what's been the biggest rip off?

I wouldn't say that any place has been an outright rip off.

We've eaten some really ridiculous things, you know, like a $2000 pizza, just crazy.

It's an insane amount of money spent on any food item.

If you were going to buy that, you know what you're doing.

You know you're getting into you know the terrain, so you can't call it a rip off.

It's almost like a dare like, Can you get it this expensive and make it actually worth it?

Some of them I would like into blowing a lot of money at a casino, just like you know what?

I'm gonna have a lobster self with mac and cheese.

I'm just gonna, like, spray a bunch of money on this And like, it's gonna be a weird, fun time for the people.

It's just a Ric Flair situation.

Sometimes you just gotta pop that bottle, right, Woo, For some people, she, uh I can sit and chit chat all day, but we have stakes to eat.

Chef Josh Cape on is bringing out some of the best cuts in New York City.

Chef Josh, we're ready for the steaks.

All right, where we started with Over here.

Look at this.

Beautiful.

We don't know what that is.

Right Here we have the T bone Florentine 40 ounce dry, aged.

$148.

A little bit extra virgin olive oil way Robert will live with sage, rosemary and thyme.

Really get those earthy flavors going.

Charlotte on the broiler.

let it rest.

Ice it up and that's it.

There's a New York ship on one side.

You have a nice chunk of filet on the other side.

So some people like to save the best of both worlds.

You serve all dry aged meat here, Barry Me company.

When you dry aged meat, there's two things that happens to me, right?

First, your evaporating the water from the muscle, which concentrates the flavor.

Right.

Your country in the flavor in the intensity of the meat and also the natural enzymes in the meat.

Break down the muscle so you'll be a much more tender piece of.

I'm gonna let you guys enjoy the T bone.

I got something.

I was working in the back.

We got a few minutes.

All right.

Thank you, Chef.

So we're looking at $148 on the cut.

What do you think?

Ng Brazil is a lot of me.

You can spread this out a couple people very easily.

I would say with the dry aging, I feel like in a lot of ways, you're really kind of going through the whole cow's life.

Maybe for some people to close or like to intimate experience with me.

It is interesting and kind of weird that you're now investing time host death in an animal.

I'm always down to have something that's less quantity than what it started office.

It's more intention.

Rich.

Adam, is this a nice departure from the norm?

Getting that fresh on the plate thing?

You know, we haven't even shot any beauties.

Yeah, it feels wrong.

Pretty.

I feel like I need to get back there and be documenting this.

Check this out.

Something very, very, very special.

And to be asking, you were the first people that we've served us to over the Bar me company.

This is a Chateaubriand.

The Chateaubriand refers to the center.

Cut off the filet mignon also knows the beef tenderloin.

Here we serve it on the bone.

40 day dry age.

We prepared this with nothing more than just kosher salt and black pepper.

Nice high heat on the grill.

And then you really gotta let it rest Unless I slow cook in the oven.

And we got some black and cipollini onions with this little nugget right there.

Every steak eyes when I like to go a little nugget of joy.

You see that?

You never stood on a flaming, you know, normally get a flaming young at a boring chunk of meat.

Not a lot of fat, extremely tender.

Not a lot of flavor By keeping this on the boat and you could see that fat And that fat is flavor.

Somebody ate me.

Maybe, like, Wow, this guy's like a flavor bomb thing.

I noticed about the weird cutting.

These is you're going, really think with the cuts, which I love.

Is there a reason why you go with that?

I think the meat deserves to be cut.

Thank you.

Want you want the characteristic of the meat.

You want to be able to chew it?

You know, this is good meat.

If this was if this was a low quality steak, I mean, you could shave a low quality steak on a slice of when it's frozen.

When you cook it too short A.

It is gonna be tended.

Amount of what?

Because there's no chance of any fat or veins or muscle being left in it.

I'll be back in a little bit with the biggest and baddest on best state yet.

All right, so here we have a juicier steak and then on a price point level, going down a little bit 125 bucks for this one.

But you could share this among you know, we're sharing.

Among four people were on 25 Tom Bad filet mignon.

It's you know, it has that it has.

That place is sort of the gold standard of meals, and then you go toe a couple of weddings where you get filet mignon.

All of a sudden, the experience has been completely ruined for you because you just get that Dr Wedding filet mignon.

It is crazy How much flavors in this life so intense?

I'm almost uncomfortable with how soft this is.

Like approaching cotton candy softness, the greatest steak known to mankind.

That beautiful thing, huh?

There's a 40 day, 40 ounce dry age Tomahawk rib eye, $162.

As good as it gets, we give this little extra age.

When it comes into the shop, we seize it with coaches.

Salt, black pepper, nice high heat on the broiler, let it rest.

Finishing on broiler base a little bit of driving to be fat, and we service a little romesco sauce.

That's a chart on.

That is what we call a tomahawk chop.

I brought the sword chop.

Is that a beautiful thing?

Great presentation.

I just walk around the dining room with these things.

Sometimes threaten people.

They don't pay their check to get waxed.

Oh, let me ask you right now.

Is it worth it?

Oh, it's worth it.

His eyes are rolling back in his head over there, The rib eye.

If I have a correct, that's the most expensive steak on the menu.

Care Bowery?

Yes, why?

Well, it's the best.

It's it's the most marble into richest, most decadent.

I mean these things.

There's not that many in each cows.

You gotta make him count.

Plus, you know, I need all the man points that I can get.

So I like the idea of just carrying around the bone like Lord of the Flies, right.

You only get to speak unless you're holding a conch.

Here is the barmy company.

Unless you all the time.

Although it pays any attention, Sometimes I walk around the streets with the to be a lot of joy from you.

Thank you.

Trying to think of like what it felt like when I ate that first bite.

Like what experience?

That was just so overwhelming that I can't say anything that's like if you had never been held in your life before, It's like, Oh, just hold me, Hold me and you're just crying because it's so beautiful.

Josh sent a hug.

My mouth there.

This meat, I guess.

Gross.

We've had the T bone had the Chateaubriand.

We've had the tomahawk.

Which one was your favorite?

I think the chateau, the way it was prepared here, where it's on the bone is that little extra piece of meat.

That was awesome.

I've never had anything like that and you're kinda ruined it because I also have to go like I feel crazy saying that.

But the second state, the softness of that was just inexperience I've never had before entering like cannibal territory.

Is that the second?

Is that the gateway drug thio eating people?

I hope it caught me by surprise, too, because the same way that the wedding experiences ruin the flame mignon from you always like like it had that billing.

But then, too, I think that it's like probably the steak with the least flavor.

Generally speaking, but not that one.

Not that shed.

Toby.

How much?

One rib eye.

I gotta Okay, here's that.

That's gonna play a role in this.

Okay.

Shut the Chateaubriand.

125 huh?

T bone 1 48 and then the rib eye tie mockery by 1 60 An additional 40 bucks to get the very first time in your life yet worth it?

I would say it is the rib eye.

Well, there you have it.

Catch.

Worth it.

Sundays.

Am on.

Buzzfeed.

Guys happy.

We could get your lunch.

Thanks for coming through lunch.

Like six lunches.

That's the shot of the wild difference right there.