Ep 7. High Steaks

In season 9 episode 7 of The Best Thing I Ever Ate, titled "High Steaks," viewers are taken on a culinary journey exploring some of the best and most unique steak dishes around the country. The episode features a variety of chefs and food experts sharing their personal favorites, ranging from classic cuts to innovative creations.

The episode begins with a visit to Dallas, Texas, where chef Tim Byres of Smoke takes viewers to his favorite steakhouse, Pappas Bros. Steakhouse. Here, he raves about the perfectly cooked filet mignon served with a side of jalapeno cornbread. Next, we travel west to Las Vegas, where chef Giada De Laurentiis of Giada's Italian Cucina shares her love for the ribeye steak at CUT by Wolfgang Puck. She notes the incredible marbling and flavor profile of the meat.

Back on the east coast, we hear from chef Edward Lee of 610 Magnolia in Louisville, Kentucky, about his obsession with the dry-aged beef at Pat LaFrieda Meat Purveyors in New York City. He visits their facility to get a firsthand look at the aging process, before enjoying a mouthwatering steak cooked by chef Marc Forgione. Meanwhile, over in Philadelphia, chef Michael Symon of Lola Bistro in Cleveland, Ohio, samples the hanger steak at Zahav. He praises the perfectly cooked meat and the unique combination of spices used in the dish.

In the second half of the episode, the focus shifts to more unconventional steak dishes. Chef Amanda Freitag of Empire Diner in New York City introduces viewers to the steak tartare at Balthazar. She loves the balance of flavors, including the fresh herbs and mustard, and notes the perfect texture of the finely chopped beef.

Next, we travel to Portland, Oregon, where chef Aaron Franklin of Franklin Barbecue in Austin, Texas, tries the steak frites at Laurelhurst Market. He's blown away by the tender steak, crispy fries, and incredible sauce, calling it one of the best meals he's ever had. Finally, we hear from chef Alex Guarnaschelli of Butter and The Darby in New York City, who raves about the steak au poivre at La Grenouille. She notes the perfect crust on the meat and the heavenly sauce made with cognac, cream, and green peppercorns.

Throughout the episode, viewers are treated to stunning visuals of each dish, with close-ups of perfectly cooked steaks and mouthwatering surface shots of sauces and garnishes. Each chef and expert offers unique insights into what makes their favorite dish stand out, making for a fascinating and informative episode for food lovers. Whether you're a fan of classic steaks or more adventurous options, "High Steaks" has something to delight every palate.