Filet mignon, ribeye, and wagyu are just a few of the steak cuts you can cook, but what if you had 12 different chefs create their version of a steak dinner? From the school cafeteria to Michelin-starred restaurants, discover how these chefs prepare the perfect steak.
00:00 Intro
00:07 Airline Chef
02:34 French Chef
04:21 Japanese Chef
05:25 Culinary Instructor
07:09 Diner Chef
08:39 Hotel Chef
10:16 Michelin Star Chef
12:15 Modernist Chef
14:35 School Cafeteria Chef
16:02 Experimental Chef
17:41 Home Chef
19:10 Private Chef
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37 Comments
"if you like it well done, do it" disappointed French-Chef look
They are all fantastic but if I could only try 1 it would be the diner.
I personally love making crying tiger steak whenever I do eat steak!
Cant believe people, especially chefs, are STILL putting oil in the bag with their sous vide steak…
Also one day soon ppl are gonna find out that cooking your food in plastic bags being "safe" is another corporate lie and we'll find out just how much microplastics has been leaching into the food
Cinnamon twists are overcooked pasta? Uso…
Wow impressed by the NYC school lunch standards now. I grew up in the BX went to elementary & middle school (98-2007) there then transfered to middle school in washington heights and high school in Harlem(2007-2011). Our food wasnt made like that.
Would love if a parent can verify that their kids in the BX and Harlem are being fed like what was shown in this video?
It’s strange seeing only one of them used a reverse sear and that none of them did a dry brine, and that misconceptions like resting saves juices are so prevalent in the professional space.
Thanks for not putting a vegan "steak" in there.
Private Chef: guess I'd save the expensive flaked salt for the end.
Never thought I would hear about swedish pizzasallad in this video 😮
This is chewable!
Please do a video devoted to you getting the Diamond play button.
Sometimes I get a bit jaded about food videos but this is great. Lots of things to think about and loads of love.
Atheistic scientists will serve supplements huh?
Meanwhile, Chef Frank is raising his own cattle to make his steak.
Love that the Michelin chef admits that we all keep the end cuts for us to snack on through the shift. Doesnt matter how fancy a chef you get, there's some things we all always do 😂
But the diner cook called it blood. It is not blood. 😆
I absolutely love steakl but what I hate are steak gatekeepers. As a cook, you make your guests the steak at whatever doneness they prefer. Give them a side eye if they go well done, but still.
Everytime i see Japanese wagu i think to my self I'd rather have something that would fill me up instead
The airline guy seems to really know what he is doing.
NGL, that Salsbury steak looks great
18:37 she is poking the steak 😮😮 🥲
Someone kick her out of the kitchen
It looks like they’re going to raise the steaks….
private chef calling it a pot was nails on a chalkboard, anyone else? 😅 can't lie, I'd be pissed if I hired her to overcook my steak
I liked the idea of the spices Joy chose but the splatter guard broke my heart. lol. You basically steamed the steak. 🥲
Just saying if I’m playing for a Michelin star steak I don’t want you to take half of it for your self lol
Oh Joy 😂😢
Wow no surprising who is doing steaks wrong
Can I just say that the experimental chef is super eye candy
American Diner is trying to make it a freaking Latin diner
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I would take any of those steaks over the sous vide one. Also, Joy Mandal is hilarious.
Where is guga when you need a tasty steak. I hope guga would react to this video
What ever b/s star u have , none of u know how to cook at steak..why r u adding any oil to the hot saute pan, r u cooking the pan, dumb..two options, warm the steak up in oven, till temp is, 110 ish.,let rest ,up to hour ,add steak to cold pan med high heat, for the 1st 2 minutes on eack side, med heat, flip over every two minutes, till your temperature, two flips, done, no Gray ring around steak…your welcome. Chef Mike..
Ooh this is a very neat series! Would love to keep seeing them! ^w^
I'm amazed at how the French chef needs so simple ingredients compared to all the other chefs.
I don't understand why people use olive oil for steaks. There are plenty of better, higher smoke point oils that will give you a much better golden brown crust instead of a black and gray burn
179$ 12:15