Ep 6. Steak
- February 14, 2012
- 20 min
In season 3 episode 6 of United Tastes of America, the focus is on that quintessential American dish - steak. Host Jeffrey Saad takes viewers on a culinary journey across the country to explore the different ways steak is prepared and enjoyed.
The episode opens with Saad in Montana, where he meets with ranchers who produce some of the finest beef in the country. He learns about the importance of grass-fed beef and the different cuts of meat, before heading to a local restaurant where he samples a generous portion of ribeye, cooked to perfection.
Next, Saad travels to Texas, where he visits a steakhouse that has been in business for over 60 years. There, he learns about the art of dry-aged beef and watches as a skilled chef prepares a massive T-bone steak. He also gets to taste the famous Texas-style brisket, which is cooked for over 18 hours and melts in the mouth.
In Chicago, Saad visits a unique steakhouse that specializes in Japanese-style wagyu beef. He watches as a chef prepares a luxurious ribcap, which is known for its rich marbling and intense flavor. He also learns about the different grades of wagyu beef and the meticulous care that goes into raising these prized cattle.
Moving on to New York City, Saad visits a steakhouse that has been serving high-end cuts of meat for over a century. He chats with the head chef about the importance of aging beef, before sampling a juicy porterhouse steak that is cooked to perfection. He also gets to try a classic New York dish - steak tartare - which is made with raw beef and a variety of seasonings.
Finally, Saad heads to California, where he visits a restaurant that serves steak with a twist. Here, he meets the chef who invented the concept of "steak frites," which is now a popular dish across the country. He also samples a tasty ribeye sandwich and learns about the use of different cuts of meat in burgers.
Throughout the episode, Saad shares his knowledge about the history and culture of steak in America. He also highlights the different cooking techniques used in each region, as well as the different types of beef and cuts available. With mouth-watering visuals and insightful commentary, this episode of United Tastes of America is sure to leave viewers craving a delicious steak dinner.
