What's up?

- Oh my god.

- How's it going?

- Yay.

- Yeah, you wanna get some food?

- What are we eating?

- Steak.

- Yeah, I would do that.

- Should we take Adam?

- [Steven] Hey Adam.

- All right Andrew.

- Today we're eatin' three steaks--

- No! - For three different prices.

- That's my line.

Today we are eating three different steaks

at three different price points and we're gonna find out

which one is the most worth it at its price.

- The most worth it because

that's what we're - Because it's the show name.

- calling this show.

- [Steve] It's called Worth It.

- [Both] Worth it.

- How do we wanna judge these steaks?

I think we should get medium rare.

- I mean that's the only way to eat steak, right?

- It's not the only way but it is the best way.

- $10 for parking?

Gees-a-loo, #NotWorthIt.

- Which is funny because the first steak is actually $11.

- I hope this isn't a mistake.

- Ho-oh, that was terrible.

- If a vampire comes along, maybe I'll have to kill it

with a stake.

- I'm so done with your puns.

- Well get ready for more 'cause it's gonna be punishment.

(upbeat music)

- My name is Shirley Ng and I'm the manager

of Uncle John's Cafe.

Originally the owner started as an American diner

and a Chinese owner purchased the business,

so he incorporated Chinese food in it.

You can get pancakes, or yeah, unconventional

with the chow mein, it just works.

- This diner is my childhood 'cause that's what

I would eat growing up.

- We're gonna serve you guys the Uncle John's

steak and eggs.

We start off with a cut of New York steak.

It's about eight ounces.

We marinate it with a little bit of soy sauce,

garlic salt, salt and pepper.

- And it's $11?

- $11, and it's not only the steak, it comes with two eggs

however you like it and it also comes with a side and toast.

- How can you provide it at this price?

- We have other items on the menu that helps outweigh

the cost of the steak.

For a diner, you need the steak and eggs

and it's just on the menu because people want steak

and eggs for breakfast.

- Not just $11 steak, $11 steak plus fried eggs,

plus pancakes.

- And they have Thai tea here.

- [Andrew] And black coffee.

- Cheers.

- This is probably the most excited I've ever been

for a meal in my life.

- That is so good.

Whoa.

- Yeah, dog, she knew what she was doing.

- We have to cheers the steak.

- How about we like elbow touch, like we just touch forks.

(groans in pleasure)

Yeah, that's good.

Look at that delicious morsel.

- My mom used to cook steaks for me growing up.

This is exactly the same recipe she would use.

Love you, Mama Lim.

- Let's get real here.

This is America on a plate.

Fried rice, two eggs, a giant ass steak.

- Ketchup, syrup, chill oil, salt and pepper,

A1 steak sauce, Sriracha.

- This is seriously one of the best meals I've ever had

in my life.

I can tell you right now, this wins.

- You're not gonna find a better deal on steak anywhere.

It's okay, man.

- Let's go to the next place, I guess.

- Let's go.

- Wow.

- Yeah, that steak was really good.

(phone rings)

- Hey, Mom, how's it going?

- So we ate steak and on the side was fried rice and eggs.

(laughing)

- It was really good, I'm here with Andrew and Adam too.

- [Steven] Yes.

- All right, love you too, bye.

- I'm ready for a medium rare steak fact.

- Steak fact.

Did you know that you're more likely to die from a cow

than a shark?

- Describe a cow related death.

- You know, sometimes cows get tired of you milking it

and they just revolt.

- What's our band name?

- How do we feel about the Three Buzzkateers.

That was a fan favorite. - Mmm.

- It'll grow on you.

- Nothing grows on me except hair.

(crickets chirping)

Probably some moles.

(easygoing music)

- My name is Andreas Roller, I'm the executive chef here

at Nick & Stef's Steakhouse in downtown L.A.

Here we have our beautiful 28 day dry aged prime

bone in rib eye.

We dry age here on premises.

- Why do you dry age?

- Maybe not the right term but it's a little bit

like spoiling on a very controlled level

to tenderize the meat.

This little fur here might look a little scary.

This piece, we cut all this off.

This is an indication that a dry aging process

has happened correctly.

Another thing that happens is kinda like when you reduce

a sauce, if there is less moisture, flavors get intensified.

- This is not dry aged yet.

- [Andreas] This is not dry aged, this arrived yesterday.

It's still pretty moist and this has been 28 days

in the dry age.

This is the real deal.

Here you see I put a lot of salt and a lot of people

when they first see this, they're like, oh my god,

this is a lot of salt, but believe me at 28 ounces,

you wanna make sure your steak is well seasoned.

So I'm putting our steaks on.

What we're looking for here is to get

that caramelized crust on the outside.

The characteristic of the flavor, I always describe it as,

it has a bit nuttiness, you know when you have

a cheese that is matured.

- It's like a good

stinkiness. - Deeper flavors, yes.

- Yeah.

Andrew. - Steven.

- This is the greatest presentation we've ever received

on this show.

- I'm actually very confused because this is only

our second stop of the day.

- [Steven] Oh my goodness!

Do you see that?

- My knife has never had an easier time

going through meat.

- Cheers.

(sighs in pleasure)

Wow.

- Yeah, holy moly.

- This is how people live.

(laughing)

- It's like a satisfying savory taffy.

Perfectly tender, you gotta chew it for a second

and then it just dissolves into your mouth.

- Sometimes when you get things this big,

you get tired of them.

- No. - It doesn't happen here.

- I'm also gonna say that eating this steak

with this big, bowing knife really does a lot

for the whole experience.

That was way good.

- We have one more steak to eat, are you ready?

- This is my burden to bear now.

- That steak was magnificent.

- I definitely went into that steak situation

thinking I know what steaks are gonna taste like.

(beat boxing)

Steak fact.

Steak fact.

- This is the best fact we've ever had.

In a drought, beef prices rise.

(playful music)

- That's it? - That's it.

- In a drought, the price of everything rises.

- Not true. - It's a drought.

- Hot air.

We're in Beverly Hills, baby.

How can this steak be more worth than the last two?

- I guess like come from a fancier cow.

(classical music)

- I am Hilary, the chef de cuisine at Cut, Beverly Hills.

Today I'm grilling two steaks.

Grilling a dry aged New York strip steak.

It's dried for 35 days.

The dry age is $48.

- [Steven] That's actually a pretty good deal.

- [Hilary] It's a great deal.

The other steak is a Japanese New York strip.

$25 an ounce.

- So what separates this $25 an ounce steak?

- This Japanese beef is from Miyazaki Prefecture.

These cattle have been bred for thousands of years.

I have a certificate that tells me all about this family.

You can trace it back 80 years.

- So who are we eating today?

- I don't wanna give this a name,

we're about to eat the food.

- Yeah, but it's a beautiful product,

so we should respect it.

- Exactly, this is the reason that cow was raised,

for you to enjoy it.

- We're gonna be eating Kango today.

- Order in a steak, it gets seasoned with our house

steak salt, it's quite a few ingredients

and then it's grilled over white oak and charcoal

and then the steak comes off, it rests

and we flash it in our 1,200 degree griller,

brush it with a little garlic butter, fleur de sel

and it's to your table.

- [Steven] So this whole process takes about how long?

Is it an eyeball thing, is it you're counting?

- [Hilary] No, you feel it, after you do it for so long,

you feel it.

- Is there a better cut of steak in the world?

- If there is, I haven't had it yet.

(classical music)

(glasses clinking)

- Did you hear that?

- [Steven] That's fresh.

- Definitely feel the breeze off the ocean on that one.

- [Steven] It's a nice little appetizer.

Chef Hilary wanted us to first try her $48

dry aged prime New York strip.

- [Andrew] Like a hot knife through butter.

- [Steven] Cheers.

- [Andrew] Very interesting.

- That was a wonderfully tender steak.

It was a nice dance.

- Do your steak dance.

All right, stop that.

- [Steven] And now the grand finale,

Japanese beef from Miyazaki.

- My nose is having almost as much fun

as my mouth is on this one.

Let me select us some delightful morsels to eat.

- [Steven] My heart is racing right now.

- [Andrew] Okay that was the most fun I've ever had

cutting something before.

- Cheers.

(laughing)

Mm, okay, that's the one.

- That is a completely new thing.

- There's fat marbled into every single bite that you get.

It tastes like pure luxury.

- I'm like embarrassed to be watched eating this

because it's like something so pleasurable

shouldn't be done in public.

Do we let camera guy have some?

- Yeah, we should.

That's the first time I've seen Adam really smile

before in my life.

- Was this worth it?

- 1000% yes.

- So you're gonna come back here.