To be fair.. He shoved a steak on a grill ,watched it ,flipped it a few times and then served it pretty rare. Im no genius but i think most people with a Bbq interest could do that. The quality is the meat..not the cooking!

So no resting of the steak? I’m not a chef but understand it should rest for a few minutes before slicing. I’m not being negative in anyway, it looks delicious! Just looking to make the best steaks 🥩. I’ve done many tomahawk steaks over 1k degrees of heat, with a great outside crust. I always wait 5 minutes to let the juices settle. I’m not being confrontational in any way to this video, just love a great steak.

*Need to get me an "Ultra-fresh salad"* 😂

As Uruguayan I’m a meat lover and with all my respect I don’t see anything special but the grill. In my country we eat more than 50 kg per capita per year. And depending on the butchery and the prize I have eaten the best meat of my life despite having lived more than 20years in Europe and visited many countries including US. I think we don’t have the right publicity but believe me the flavor of our meat is unique. And I’m not a chauvinist, I love the bonne cuisine and the fairness.

I have dined here before. Out of all the top restaurants I’ve been to, this is by far my favorite. No fuss about it, just simple and delicious food with the most amazing ingredients.

This guy is a legend. What surprises me is that he cuts the steak without letting it rest.

I went to Asador Etxebarri in 2011 after watching Tony Bourdain eat here. I remember the meal, especially the steak. It was one of the best meals I have ever had, and this includes Le Bernadin, Per Se, and Eleven Madison, among others.

So I see alot of comments regarding this steak master, a legendary steak man, whose skills of preparing this steak are elite and revered. And many people just say, all he did was toss a steak on a grill and flipped it. What's so great about that. Any body can do that, and yes you are correct. But that is not why he is highly sought after. It isn't the actual grilling of the steak that places him in the upper echelon of culinary geniuses. There is a moment where he displays a technique and skill that only very few chefs in the world can execute. Once you notice and see what I am talking about, you will immeidately understand why this restaurant has been on the World's Best List, why Chef Victor is so highly praised and revered, and why top chefs travel to come learn from him. It isn't the grill. It isn't the way he flipped the steak. It isn't controlling the heat. No, what makes this chef exist in a field all by himself executing this one skill that has been tried by everyone, yet failed. I am talking about the salt pinch. That's right. The way he sprinkles the salt on the steak is executed flawlessly. If you slow down the video, zoom in, and watch closely,... the way he pinched the salt and then releases the salt while spreading out his fingers at the precise moment and hieght, is just breathtaking. The way he releases the salt on to the steak, like he doesn't give a shit, is what makes him a God. He did an interview where he stated it took him nearly 40 years to master the salt pinch. Legend has it that the steak was $8. With the salt pinch, it becomes $160 steak.

I worked in a Spanish themed restaurant as a dishwasher. The chef used a red box charcoal oven that cost twenty thousand dollars.

This steak is so rare that a good vet could get this cow on it's feet.

I'm a pretty fair griller myself, and at first I was questioning a couple of his methods. Traditionally I think most, if not all of us have been taught to rest the meat a few minutes before slicing, allowing the juices to distribute back into the meat. I think this steak is so much on the rare side, the meat doesn't get hot enough internally to start pushing the juices outward (helped by being such a thick cut), thus not needing to rest to keep the juices from escaping when cutting. Super nice grill setup. One question I have...aged 7-10 YEARS? How is that even possible and have any meat left that's close to edible? I've seen videos and read about steaks aged 140-180 days, and for many that's "too much", though I've never had one aged that long myself. A well known KZfaq chef dry aged one for a year, and it was inedible. How something dry aged 7-10 years remains edible I don't know.

I believe I could eat that every day for the rest of my life and not get tired of it.

The best steak in the world is the one that I prepare with love and put in front of my appreciative, happy family members.

I just cooked a steak and its waiting for me, just saw this video. I'm going to be grateful for my sirloin steak but I will keep this Spanish dream in the background of my mind.

I've been studying Bittor's technique ever since I ate at Etxebarri, as the "beef chop" was definitely the best I've ever had. I don't think the Americans commenting on here are considering all of the different variables that make his process different from what we are used to and how it leads to a much different result. First, the crust. It is definitely not "burnt"-that is not a carbonized exterior. I've had burned steaks at many restaurants and have burned plenty of my own attempting to replicate his technique, but on the few attempts where I have gotten it right, it definitely does not taste burnt even though it looks that way. Instead, the crust has a crackly or almost glassy quality to it. You'll notice that the beef he is using (Rubia Gallega I think) has a massive amount of both interstitial and exterior fat. My hypothesis is that this fat sort of creates a barrier as it drips out of the meat, so while the flames do indeed lick the meat for four minutes or so, the result is that they are actually just heating up the thin layer of fat dripping out which in turns cooks the surface of the meat via conduction (inducing a strong Maillard reaction). That, combined with his frequent agitation of the steaks, likely prevents the surface proteins from ever actually reaching temperatures necessary for pyrolysis. This wouldn't work on U.S. beef because the fat content is too low; I've only had success getting that glassy crust on American/Australian wagyu but never on USDA prime (because there isn't enough fat) and also never on Japanese wagyu (too much fat tends to turn the steak into a fireball when exposed to direct flames). Second, the interior. Yeah, it's slightly above raw. But my understanding is that cows in Europe are generally much better taken care of than the ones in the U.S., and particularly the cows that Bittor sources (raises?). And since the beef is cut into individual portions shortly before cooking, this means there's likely little chance of bacteria getting into the interior. Sure, there's some risk, but as long as you're not immunocompromised, the risk is small and the flavor is great. Third, the salt. I've read some articles by Basque chefs stating that pre-salting the meat makes it "tough". I have noticed this myself if I cook steak via sous-vide or reverse sear. The interior just doesn't stay as juicy for some reason. In fact, I attempted Bittor's approach with a partially reverse-seared steak for someone who wanted a medium interior, and it failed in two regards: 1) not enough fat dripped out to coat the exterior during grilling and so the surface charred and 2) the interior was not nearly as tender as the other cut that I put directly on the grill without reverse searing. Kenji says to either salt immediately when putting onto the grill or salt way in advance, as salting just a few minutes beforehand pulls moisture out of the interior of the meat onto the surface. Lastly, the lack of resting. I thought this myth had already been busted pretty well, but Chris Young has a recent video that I think definitively makes the case for not letting steak rest after cooking. He advocates slicing into it immediately after pulling off the grill to stop the cooking process. I'd recommend just watching the video because he explains it much better than I could.

For those of you wondering, don't need to rest a steak if its cooked rare!

Congratulations on your second place in the "top 50 best restaurants in the world"! This glorifies your work, your modesty and your kindness! THANKS !!!

The steak looks delicious, but if I had to equip my grill with a metal crank with which I can raise the grate in case the flames shoot too high, then the last place where I'd put it is right above the grate.

The Salat is not only fresh. It is ultra fresh😂😂😂

Seasoning when put on the grill, not letting the steak to rest, this guy surely does it differently.

For more excitement, watch a video of this grown man tying his shoes.

This restaurant has been on my bucket list for a while. Hopefully next year when I visit Europe.

Finally someone who cuts into the steak and enjoys immediately after grilling! I’m so tired of these internet Chef sissy boys letting a beautiful steak “rest” or worse yet “dry aging” Ribeye isn’t salami! Fresh is best

Anyone who likes live beef, go ahead.

He ditched the fat! Arguably one of the tastiest bits of steak, especially when it has been cooked over coal and he threw it in the bin.

This is wild. Only salt, no resting, trimming all the major fat portions, etc. "Breaking" all the rules, and yet he's the standard. Pretty amazing

I ate there a few years ago, it was sensational very good meat and nice menu can just recommend everybody who likes grilled meat to eat there!

Looks Incredible ... no rest ... was surprising.

with the bottle of Gevrey Chambertin I saw ... anything will taste like it's coming from heaven.

The way he put the meat down and stood back and watched was truly legendary. Skills passed down over generations.

My god. That looks absolutely incredible.

I had this type of meat on my Weber gas grill before and it is a challenge to cook. The softness of the meat and fat is incredible BUT once the air heat goes beyond 200 degrees celcius, it basically self incinerates, esp the fat where all the flavour comes from. Hence the construction of the grill with the ability to raise the grill away from the fire. Galician blonde is the aged cow meat mentioned easily distinguishable by the yellow fat colour. It is an absolute delicatesse and rated with the best kobe type beefs.

I almost lost my mind when he threw that fat out lol. Gimme all that flavor

- How do you like your meat? - Mooooooo

This is exactly how BBQ is done here in central California and has been done for decades wich probably goes back to the time California was a Spanish colony.

The real trick here , is that it’s from a dairy cow and aged for 7-11 yrs , then cooked on an open fire , would love to try this , I bet it’s unimaginably great !

Looks amazing but too rare...

Looked nice but I didn't see anything special. The meat aged 7-10 years certainly makes it unique! But no comments on the steak? How much was it?

I’ve tried their aged stake in Spain. It’s different if you are used to a regular steak. But the most important note here is the spectacular flavor of the meat itself. Just like in Japan, salt or salt/pepper is all you need in any good quality meat and cooked in wood/charcoal.

OMG. That steak looks so delicious. I just want to cry

If you look carefully, this man is a genius. Flip 179.99 degrees instead of 180. Seasoned his fingers with charcoal to cut the steak. Resting the meat is a waste of time, if you do everything else right!

I'm pretty sure many Japanese restaurants would disagree. The *_best_* steak needs the best beef; the best beef has the _best_ marbling.

Other chefs: "Don't stick your fork into the meat or you'll lose valuable liquids" This guy: stabs the meat repeatedly with a meat fork Other chefs: "It's very impartant to control the heat and measure the internal temperature of the meat" This guy: eyeballs it over an open flame Other chefs: "It's essential to rest the meat when you take it off the heat" This guy: slices it right away

Really interesting video, makes me think outside the box, their a top restaurant for a reason. Looks like the meat was aged to me with that dark coloring, I usually dry brine mine for 24hrs before cooking. Sourcing the steaks from older cows is another eye opener which I must try. Stand out is the no resting aspect, of the 100s of videos I've watched, all of them have pushed the importance of resting steaks to relax the fibres, although every time I rest my steaks juices are released, so I'll experiment with this today. Wonder what type of vines/shoots were used for the fuel? Interesting to read in a comment to angle the steaks to reduce flare ups, experiments are on!

Old dairy cow. Thats where the yellow fat comes from. Best steak there is.👍

That’s a little under 😂I’m not talking about the price 😅

That looks great and delicious and I want to eat it

Genuine question, why is the meat not rested after grilling?

A place I've wanted to visit since Rick Stein dined there, looks phenomenal.

Like a glove

Well. Now I understand. I had my meat always just with very fresh salad. Ultra fresh salad changes everything.

I'm surprised he didn't rest the steak even for a second.

A piece of Art

The flavor you get from controlled flare-ups is the best!

ULTRA fresh salad. wtf.

this is raw...

I remember this guy from an episode with Tony Bourdain (RIP). Word is he designed the grills and mechanism.

I’m confused I thought you should never cut steak rite off grill? Aren’t you supposed to let sit ??

Im quite happy cooking and eating one from Lidl .

I’m a chef , and I disapprove of this video .

Phantastic.

Old school, and no gloves by the finest chef in the world. Wow.

soooo simple but absolutely incredible.

I'm still more of a cast iron/flat grill guy, but that was a pretty nice looking cut of meat.

I like the patented quick height adjust a lot more than the final product!

Can't believe he cut off the fat and didn't serve that 😭

If this guy has a dog it's the luckiest dog in the world.

What happened to letting it rest. I doubt that it’s the best in the world, one of the best for sure.

Here we go, we have the steak specialist in the comments.

I was shocked the meat didn't jump of the plate. 'tender and juicy on the inside' 🤣 is a new word for raw😅

Excuse me, seems like he didn’t rest the meat after grilling? 4:24

Should be a crime how rare that steak is

So the cooked meet is cut immediately after grilling? No more resting of the meat?

No time to allow the meat to rest?

Impossible!!!!!! My wife says I make the best steak she has ever had😊

Beautiful.

No meat rest after the grill??? 😮😮 my culinary world just imploded

Oops, he forgot the Tony Bourdain 5 - 7 minute rule. "Leave it on the board. Don't f... touch it". I like that he builds his coals from vine trunks. I would like to try that. The steak looks devine.

"How you like your steak?" "Um, Medium-Rare please." "How about rare, you like rare?" "Well, not really..." "You're getting it rare."

I get it’s said to be one of the best steaks and I’m sure it tastes incredible and I’m not a professional chef but it goes against so many things I’ve read or have seen about how to grill a steak , 1 you don’t use a fork to turn it is the fork pokes holes and let’s the juices out and 2. You let the steak rest after cooking to let the juices redistribute back in to the piece of meat. Again I’m not a professional and I’m sure it is great steak

Too rare and not taking any advantage of the smoke. Not to mention cutting it right off the flame. My Weber and I would love to cook him a steak.

One of the best steaks I've ever had was in Buenos Aires and it didn't even have salt. Didn't need salt, the meat was the star.

I’m kind of surprised that he didn’t let the steak rest at all before cutting

I'm surprised he doesn't need to rest the steak before cutting

Spain IS food #1

So much for letting it rest. I get the same effect with the grease fires on my gas grill. At the end it’s about the meat and the seasoning.

Un monumento. Gracias por compartir

The amber hue to the fat is because the Bovine was older than the 2 year old Standard. Most beef cattle won’t stay on the hoof for more than a few years before slaughter/butchering. In Spain they have a niche market of Mature Cattle. The flavor is exceptional & arguably the most flavorful in the World.

I like to set up a cast iron pan in my wood stove and do up big on the bone steaks in there. Nice woodsmoke flavor and the super high heat sear

I'm ready to believe that this steak tastes amazing. But the best steak in the world? I'm not ready to take their word for it.

That’s so rare 😂 for how fatty that cut is, I’m not sure why you’d enjoy it that rare.

Gordon Ramsay be like: you didn't let it rest for 38.7% of the cooking time, you effin donut!

The heat is uneven. The flare up from the fat drippings will cause uneven cooking, trimming the excess fat on the end would have helped, as it adds nothing unless it’s pan fried. Cooked rare- No resting needed, seems to not have much marbling. This technique isn’t the best way to cook a well marbled steak but seems right for the beef from this country.

How come I don't see the yellow in fat on U.S. Steaks?

Why removed all the fat??

Apparently the piece of beef was hacked up and butchered by a 3 year old who somehow got ahold of a circular saw 😂😂😂

looks great

"Ultra fresh salad" 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣💩

I'm sure that steak is fantastic but I've always heard you have to rest it for 7-10 min.. his rest was like 1.5 seconds :) I guess there really is an exception to every rule.

Raw and unrested. 3 minutes more each side and 15 minutes rest before preparation and you have perfection.