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Classic ribeye, skert, sirloin are considered the most popular options for a regular weekday dinner. On special occasions, it's the turn to premium cuts in L and XL sizes, such as a giant tomahawk and a couple of weeks dry-aged cut. Well, for legendary steaks like Wagyu, they specially go to a restaurant. And the point here is not that you can’t find him with fire during the day. A piece worth a couple of hundred dollars still needs to be able to cook. Such a thing can only be entrusted to an experienced chef. They know from which side to approach it, how best to cook and what to serve, what will turn out not just tasty, but bombingly tasty. On the menu of these famous chefs, you are sure to find a dish made from the best cuts of meat on the planet.
— Bobby Fly, filet mignon —
For the signature sweet-and-spicy filet mignon, the chef charges $50 from vendor Snake River Farms for a 230-gram, 21-day-aged tenderloin. He rubs the meat with salt, pepper and ancho chili powder, after which he puts it in a hot frying pan. When a brown crust forms on the fillet, after about 3-4 minutes, he turns the piece over and fries it for another 3-4 minutes. The steak is served with a mushroom salad, and to enhance the spicy flavor, Bobby Fly pours a sauce of Dijon mustard, honey, horseradish, mint and parsley over the meat.
— Yoshiji Otsuka, Wagyu Sirloin —
©steak-otsuka
Chef Yoshiji Otsuka offers one of the best steaks in the world at Otsuka Restaurant. In cooking, the chef adheres to the concept of minimalism and instead of a bunch of seasonings, he relies on the quality and natural aroma of meat. The steak is made from a rare type of Wagyu that is grown for 24-27 months on tatami flooring rather than hard ground, which reduces the animal's stress levels. The steak is fried until just below rare and served with salad and rice. You can try the legendary steak from the legendary chef by paying something around $55.
— Jamie Oliver, black hen —
When we think of premium meat, chicken is the last thing that comes to mind. Meanwhile, a rare breed of black chickens, originally from Indonesia, can compete with steaks in value. Ayak chemani has an absolutely black color: from the tips of feathers to bones and internal organs. It is less fatty than regular chicken and sells for about $55 a pound. Jamie Oliver was one of the first chefs to pay attention to this meat. The celebrity chef rubs the chicken breast with a paste of salt, black pepper, black onion seeds, black garlic and black ancho chili, then sautés the chicken. Ayak chemani is served with black chanterelles, black beans and black rice.
- Emeril Lagasse, meat of Piedmont gobies -
©Christopher DeVargas
At his Delmonico Steakhouse in Las Vegas, the celebrity chef serves up more than just the world-famous Wagyu. In the restaurant, you can also try steaks from one of the world's best breeds of bulls - the famous Piedmontese cows (razza bovina Piemontese), which are very rare to find outside of Piedmont. This is a completely natural meat, with an extremely low cholesterol content, grown without any hormones. At Delmonico, it's a $60 boneless New York strip steak that the chef grills in olive oil, seasoned with sea salt, roasted garlic and rosemary.
— Wolfgang Puck, ribeye Wagyu —
Wolfgang Puck is an established steak guru. To give Wagyu beef ribeye a smoky flavor, he uses a charcoal grill. Pak cooks the steak for three minutes on each side to brown the edges and keep the center juicy. For a 255-gram bone-in steak, you'll pay about $88, or $116 for a 2-pound steak for two.
— Steven Starr, Cheesesteak —
©Starr Restaurants
This dish can only be tasted at Barclay Prime, a famous restaurateur Stephen Starr's steakhouse. Wagyu is served here not as a regular steak, but as part of a sandwich. Shredded ribeye or strip steak is pan fried, topped with truffles, foie gras and hot cheese-based sauce. Cheesesteak served with champagne. Such a gastronomic pleasure will cost $ 120, but culinary critics who have tried this creation of the chef unanimously claim that it is definitely worth the money.
— Masaharu Morimoto, Wagyu Manhattan —
For his restaurant Morimoto Las Vegas, the chef has developed a cocktail with Wagyu beef. The cooking technology is kept in the strictest confidence, but in general terms, the process looks something like this: using a heated bottle of Iwai whiskey, the chef melts the fat on authentic Wagyu beef, then he places it in the freezer overnight and strains it through cheesecloth. It is then mixed with walnut liqueur and bitters and garnished with roasted orange peel.
- Fabrice Vulin, Côte de Boeuf -
©Forbes Conrad/Melco Resorts and Entertainment
French butcher Alexandre Polmard invented a technology that actually allows you to "send a steak to hibernation." Instead of the standard several days/months using this technology, a steak can age for years! Fabrice Vulin is one of the few chefs on the planet who has access to this "vintage" meat. The chef prefers to cook 2000 beef, which is almost devoid of fat and deep red in color. By the way, in Polmard's shop there is such an aged 2000 ribeye for $ 3,200.
— Hubert Keller, FleurBurger —
©MGM Resorts International
Fleur de Lys Las Vegas' signature offering is Chef Hubert Keller's Kobe Beef Burger, Foie Gras, Truffle Sauce, and Black Truffle Bun. The burger is served exclusively with a 1995 bottle of Chateau Petrus. Those who decide to taste the gastronomic duo will have to pay $5,000 for it.