Worth It Season 3 Episode 5 $16 Steak Vs. $150 Steak o Australia

In the fifth episode of the third season of Worth It, the hosts, Steven Lim and Andrew Ilnyckyj, travel to Australia to taste two distinctly different steaks. The premise of the episode is to find out if a $150 steak is worth the hefty price tag when compared to a more reasonably priced $16 steak.

The episode opens with the hosts discussing the allure of steak and how it is often associated with luxury and extravagance. They explain how the price of a steak is dependent on factors such as the cut, the age of the animal, and the method of preparation. Steven and Andrew are excited to find out if the $150 steak is worth the cost or if the $16 steak can hold its own against the pricier option.

The first stop on their journey is to a restaurant called The Morrison Bar and Oyster Room where they are served the $16 steak. The chefs at The Morrison pride themselves on their grain-fed beef that is sourced from farms in the Northern Rivers region of New South Wales. The cut of meat they are served is a flank steak, which is known to be a tougher cut of meat that requires skilled cooking to achieve the desired tenderness.

Steven and Andrew savor the steak and are pleasantly surprised by the quality of such a reasonably priced cut of meat. They describe the meat as being juicy, flavorful, and cooked to perfection. The hosts are also impressed with the side dishes, which include a potato gratin and a mushroom sauce. Overall, they are delighted with their experience at The Morrison and feel that the $16 steak is an excellent deal.

Next, the hosts visit a restaurant called Rockpool Bar and Grill, where they are served the $150 steak. The restaurant's head chef and owner, Neil Perry, is known for his expertise in cooking Australian beef and creates a unique experience for the hosts. The steak they are served is a prime Wagyu ribeye, which is a very high-end cut of meat that comes from Japanese cows known for their intense marbling.

The hosts are in awe of the quality and beauty of the Wagyu ribeye and describe it as being almost too pretty to eat. They marvel at the intricate marbling throughout the meat and are excited to try it. When they take their first bites, they note the delicate flavor of the meat and are impressed by its tenderness. The chefs at Rockpool use a special grill to cook the steak, which contributes to its unique flavor and texture.

After finishing their meals, the hosts sit down to compare their experiences at The Morrison and Rockpool Bar and Grill. They discuss the pros and cons of each restaurant and consider the overall value of the steaks. Steven and Andrew conclude that the $16 steak at The Morrison is an incredible deal for the quality of food they received, but they also acknowledge that the $150 steak at Rockpool was an unforgettable dining experience.

In the final segment of the episode, the hosts meet up with a local food critic and butcher who explains the science behind what makes an expensive cut of meat so valuable. They discuss concepts such as dry-aging and the importance of the animal's diet in contributing to the quality of the meat. Overall, the segment provides a more in-depth look at the science behind the food and is an excellent way to wrap up the episode.

In conclusion, the $16 Steak Vs. $150 Steak in Australia episode of Worth It is a must-watch for anyone who loves steak or is curious about the relationship between quality and price. The hosts do an excellent job of showcasing both the budget-friendly and the luxurious options and provide a comprehensive look at what makes each steak unique. Fans of the show will appreciate this episode's unique blend of entertainment, education, and mouthwatering food.