Scottish beef is some of the best in the world, and I knew we had to try some on our epic road trip.
I also knew we had to try it
And I knew we had to buy it.
So I arranged to go to one of Edinburgh’s oldest family butcher’s
to buy three of their most expensive steaks.
Road trip, baby!
I’m excited.
But then, we had a problem.
So, the original plan was to get a professional chef to cook the steaks.
The professional chef dropped out last minute
so we asked the butcher if she knew anyone who’s good at cooking steaks
- And she was like, “Yeah.” - You asked the butcher?
She was like, “Yeah, my friend Bill is really good at cooking steaks,"
"He’ll do it.”
So, we’re going to Bill’s house.
We’re just going to his house?
- Yeah. - Did you basically invite ourselves to his house?
- Yeah. - Oh, no.
Thank you very much.
Where are we, man?
We’re going to Bob’s house.
Bill.
Bill!
- Crap. - Bob?
OK, Josh.
Remember.
Be really nice to Bill, OK?
It is Bill, right?
He’s agreed to cook for us last minute.
Alright. Best behaviour.
- Hello. - You must be Bill.
- How are you doing? - Hi.
I’m Ollie.
Lovely to meet you.
Nice to meet you.
Do you want to see some barbecues?
We quickly realised we had a major steak enthusiast on our hands.
Wow. So what’s this outside?
Just a bit of a small barbecue obsession.
Oh, my gosh.
This is just a giant oil barrel.
Yeah, so it’s some guys, they make coloured barrels.
You can have any colour scheme you want.
If you want your face on it, I’m pretty sure they’d do that for you.
Really?
Don’t tempt us.
Do you do this for a living?
No, it’s just a hobby.
Like, lockdown last year.
Not much was happening, needed something to do.
I like cooking, I never cooked professionally or anything like that.
But I thought, why not?
Just buy a barbecue.
And another barbecue…
- And another one. - And another one.
I’m on a barbecue ban.
I can’t say I’m getting another ‘cause my wife might see this.
She’d be like, “I told you, one in, one out.”
I am so glad the professional chef cancelled.
I feel like we were like, “Let’s play a little game of football.” Right?
“Let’s see who’s local?” Right?
You bump into Pele.
It’s like jumping in a cab and finding out it’s driven by Lewis Hamilton.
Josh. Forget the steaks. Look what I found.
Oh, my gosh.
That’s two hundred degrees centigrade.
- That’s a hundred and thirty. - Don’t touch that.
Do not touch that.
Don’t do it.
Why’d you do that?
Why did you do that?
You’re an idiot.
You’re such an idiot.
- I left you guys alone for like two minutes. - He’s been playing with your thermometer.
Do you want any sides? Or are we just gonna go straight meat?
- We’re caveman-ing today. - I think straight meat.
This is the Wagyu and Angus lovechild.
Ohhhhohohohoho!
So let’s get out Galician over here.
Hoping we should get a pretty decent sear on this.
Oh, wow.
This is the one they claim is supposedly the best steak in the world.
Do you know what? I had it recently and it’s hard to argue with.
It’s really good.
Last but not least.
The rib-eye.
Onto the coal!
- Oh, my gosh. - It’s just stuck there?
I don’t want the Wagyu to see too much fire.
If we’re not getting that light golden crust on the outside,
we can always take it…
Ohhohohoho!
Look at that!
You can see the fat is starting to become yellow and fall apart.
So we want it to get to fifty, fifty-two, which is rare
and then we’ll let it rest and it should then come up to fifty-six, medium rare.
If we let it rest properly,
you shouldn’t get the thing where all the juices are coming out of your steak.
Then you’re not actually getting to enjoy
all the juice that should’ve been in your steak.
You want the juice in your mouth.
- Exactly. - Got it.
This is maybe the best day of my life, Ollie.
I don’t want to speak too soon, but it’s going well.
- What is happening right now? - It’s going well so far.
- Oh, my gosh. - Wow.
It feels like I just witnessed Michelangelo creating a masterpiece
- Live in front of us. - Yeah, exactly.
First steak, Angus rib-eye.
Aberdeen Angus rib-eye.
The Scottish classic.
Ohhh. OK.
So, that’s good.
After slicing a steak you don’t want loads of juice pouring out.
So all of those YouTube videos I’ve seen of people
squeezing the meat and the juice pouring out.
- And it looks tasty. - What YouTube..?
That’s not actually right.
- Squeezing the meat? - Yeah.
Have you not watched any…
OK.
Ollie.
Sorry.
Oh, my word.
Find a slice and just go for it.
Bon appetit.
Let’s do it.
He goes straight for the biggest piece.
Oh, wow.
Wow.
Yeah.
Mm.
- That is so tender. - Oh, my gosh.
I’m so used to biting into a steak that is that thick
and chewing for the next two minutes.
It’s quite meaty, right?
But it’s so tender, you just bite straight through it.
It’s unbelievable.
We haven’t done anything to that.
We just put a little salt on that one.
Just a casual Wagyu beef steak anybody?
Why not?
Wow.
I can smell the fat on that.
It’s buttery almost.
Oh, it is.
- I can’t reach. - Wow.
Oh, yeah!
Yeah, it is almost buttery.
This is the lovechild of a Scottish Angus cow
and a Japanese Wagyu cow.
It’s a multi-cultural lovechild.
- We’re all about crossing cultures, - Crossing cultures.
- bringing cultures together. - bringing people together.
Wagyu. Angus.
You’ve come full circle, guys. Well done.
We’ve come full circle.
Can we point out as well,
- Bill has cooked this to perfection. - Literal perfection.
There is a crust on the side here.
It’s like caramelised on the outside
It goes perfectly into pink in the middle.
You, sir, are the meat Yoda.
Wow.
OK. Can we stop there? Time out. Meat Yoda.
- We’re doing it, right? - Let’s do it.
Look at that.
Oh, my gosh.
OK, I feel like that is better.
I didn’t know if you could top the steak we just had.
But you can.
It’s like they picked the laziest cow from Japan,
the laziest cow from Scotland.
- And then obviously they were gonna hit it off. - Cut them a couple o’ drams.
Obviously, they’re gonna hit it off.
They have a special hug.
Nine months later you get this masterpiece.
Nine months? Is it really?
- Is it? - Probably not.
How long is the gestation period of a cow?
OK… That's...
That is not something I need to know while I’m eating this beautiful piece of meat.
We only had a little bit of olive oil and garlic in that,
so there’s not too much flavour to it
but the fat is really like butter.
Yeah, it really is.
It just punches with flavour.
- It’s like buttery - It is buttery.
That is unbelievable.
- That is unbelievable. - I’m running out of superlatives.
Yeah, literally. I’m out of words.
Do we try the next one?
Do we stop there? I don’t know.
Genuinely.
I could stop there.
She’s getting involved.
Can’t wait any longer.
You know what you’re talking about. You do this for a living.
That is beautiful. It’s different.
But I would always go for the native Scottish breeds here.
The straight up Angus only.
The Angus was incredible.
This is the Galician.
So, they claim that this is the best steak in the world.
Again.
Cooked to perfection.
Bill knows what he’s doing.
Oh, that smells unreal.
Seriously.
What on earth?
Wow.
Look at that.
OK. Come on.
You get the same kind of rich, buttery…
- It’s more meaty. - Oh, yeah. it’s really meaty.
But equally tender.
It’s absorbed more of the smokiness of the charcoal.
I think it’s because it’s been aged it’s got that real deep, deep flavour.
It’s definitely deep, the flavours.
There’s depth to the flavour.
It’s so hard to describe this in a way that’s going to let you guys understand
what we’re experiencing right now.
- Bring in the food person quickly. - But it is different.
Try it, try it, try it.
What do you think, Lyndsay?
It’s amazing.
That is amazing.
The was my favourite though.
What would you say is different about that?
Sorry.
It’s so beefy and tender.
It’s beefy and tender.
That’s exactly what it is.
I am so glad the professional chef bailed on us,
like the coward he was.
Coward!
Because this has been an amazing experience.
The best steak in Scotland with the best steak cook in Scotland.
Bill, the beef Yoda.
I'm taking it. I'm taking it.
Is it too early to say, “I love you.”
You’ve spoiled all steak for me.
I’m going vegan now. I’m going vegan.
What’s the point?
What’s the point of having steak if it’s not this.
’Tis the season…
To be JOLLY?
To be JOLLY!
Do you have relatives who you love and cherish?
And you want to spice up their life with some merch
from your favourite YouTube channel?
Their favourite YouTube channel?
Well, they may not be fans yet, but give them a jumper like this
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Mugs.
For a perfect cup of eggnog.
Oh, yeah. Do you drink eggnog out of a mug?
We don’t have eggnog… I’ve never had eggnog.
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