Beat The Chef: Ultimate Steak Battle

  • Published on Aug 11, 2019
  • AD | Can a steak-loving amateur cook beat a professional chef at cooking the perfect steak? Under any normal circumstances, the answer would most likely be ‘no’... But we have something up our sleeves, a visit to Steak School to learn from an expert!!
    Massive thanks to Miller & Carter for sponsoring the video and Jack for providing all his steak knowledge! If you want to find out more about Miller & Carter, just head here:
    All of Miller & Carter’s meat is ethically sourced and butchered by Fairfax and Foyle
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  • Howto & StyleHowto & Style

Comments • 1 540

  • Jonathan Bishop
    Jonathan Bishop 2 days ago

    How to treat the meat when it comes through the back door...

  • slytown
    slytown 5 days ago

    Ribeye cooked to medium in a cast iron, cote de boeuf.

  • Loz O’Doz
    Loz O’Doz 5 days ago

    I’ve always been confused as to why most popular or hyped up steak houses don’t cook the steak by basting in butter with garlic and rosemary or thyme??

  • Larkhon Nohkral
    Larkhon Nohkral 6 days ago

    Wagyu sirloin rare

  • Shannon Walls
    Shannon Walls 8 days ago

    Searing does not 'seal in juices', that is the biggest myth in the culinary world.

  • Todd Hedgren
    Todd Hedgren 9 days ago

    Why did James put olive oil on his steak, then act like he didn't know why there was so much smoke?. Everyone knows you dry your meat if you want it to brown, ( get grill marks)... Jaime looks like the chef in this battle!!!

  • Dave A
    Dave A 11 days ago

    My favorite steak would have to be eye round cooked well, glazed with raw honey and served on a bed of fresh potting soil.

  • August Denys
    August Denys 11 days ago

    Jamie: Has the capacity to beat James in some field of cooking.
    Also Jamie: No confidence when it comes to Pass It On.

  • Christoffer Kvist
    Christoffer Kvist 12 days ago

    Get Mike

  • Mazequax
    Mazequax 14 days ago

    His calm demeanour changing to this lovely chuckle warms my heart :D

  • Mazequax
    Mazequax 14 days ago

    I would beat James's meat "dish"

  • MeisterVasqus
    MeisterVasqus 15 days ago

    That's why I changed to only making my steak sous vide. Too much "I don't know" and "I'm not sure" in the pan and oven cooking method.

  • ImLovingThis One
    ImLovingThis One 18 days ago

    I’m so happy Jamie won

  • Miguel Suarez-solis
    Miguel Suarez-solis 18 days ago +1

    Am I the only person who could give a fuck about grill lines? They don't make the steak taste better

  • Mattias Byheden
    Mattias Byheden 21 day ago +1

    2:27 I know he's saying "master butchers", but I can only hear "master bitches"...

  • Dollface
    Dollface 21 day ago

    James wearing that academical dress does things to me.

  • Zakiry
    Zakiry 27 days ago

    The thing is, if you mess up a steak abit it's still a steak

  • kevin morris
    kevin morris 29 days ago

    oh no way too pink. i get sick if i eat steak cooked like those ones. i prefer nice dar or burnt as some would say , on the outside and brown in the middle. or as my family calls it i like my steak nailed to a tree in a bushfire. Aussie here

  • treebender 1371
    treebender 1371 Month ago

    Best steak ever is a medium tomahawk ribeye served bone in.

  • Patrick Maher
    Patrick Maher Month ago

    As James is a chef should he already know about steaks and how to treat it and that why would he need to go to a steak School to learn about it and why is he nervous about cooking it

  • Matthew Willis
    Matthew Willis Month ago

    Props to the editing / animated typography in this video! The animated "Really, really, really" nervous made me physically smile. Love your videos, food, and your entire team!

    • Matthew Willis
      Matthew Willis Month ago

      That comment made it sound like I don't always smile while watching your videos... totally not true. This one made me smile even bigger 😂

  • Sheepdog Smokey
    Sheepdog Smokey Month ago

    Sirloin cooked medium

  • jedisix
    jedisix Month ago

    Bison Ribeye (Bone out) medium-rare. Bally's Steak House in Vegas made the best one I've ever had.

  • Bucs Fan Criss
    Bucs Fan Criss Month ago

    Mid rare bone in ribeye, I never understood the need for a sauce, if your steak is seasoned and cooked perfectly why ruin it by adding a sauce?

  • chris white
    chris white Month ago

    Ribeye in cast iron salt pepper rosemary and butter

  • XilverXoul
    XilverXoul Month ago

    So can anybody explain to me what is so important about diamond grill marks that the expert says if they aren't there that is a game over? I may just be ignorant, but isn't that just an aesthetic? To me, either way, a steak is a steak and I just want it to taste good!

  • Cassie Butler
    Cassie Butler Month ago

    ... I dont like steak

  • Danny Aakjær
    Danny Aakjær 2 months ago

    Bearnaise sauce my ass. Cant even stand sloppy work chef!

  • robert zerrenner
    robert zerrenner 2 months ago

    Some people remain adamant that you Never oil a steak, just the grill. These are also the people that ruin a steak by letting the meat burn onto the grill. I took grief for years seasoning and then oiling the steak-Then putting it on the grill.

  • robert zerrenner
    robert zerrenner 2 months ago

    Jaime lost that battle as he tried to cook it the way he was told in Steak School. Had he done it his own way, it would have been no contest.

  • Julie Walsh
    Julie Walsh 2 months ago

    Strip steak medium

  • Jennifer Cline
    Jennifer Cline 2 months ago

    I like a char on my steak 😋

  • Shayna Alford
    Shayna Alford 2 months ago

    I like mine more charred though! James looks amazing.

  • Kelly M
    Kelly M 2 months ago

    fillet minon blue

  • Mikayla Ross
    Mikayla Ross 2 months ago

    I love all of Jame's sas

  • Chris Tyler
    Chris Tyler 2 months ago

    I'd love to see you guys do an Ultimate Monte Cristo Battle. It's basically a sandwich in a donut. How can you mess that up?

  • Kate Bowen
    Kate Bowen 2 months ago

    Poach them in a little butter, oil and a bit of water

  • myHuge249
    myHuge249 2 months ago

    diamond grill lines are overated. Give me a beautifully caramalised and dark brown sear any day. Not to mention twice cooked chips... nah fam gotta par boil those for perfect chips.
    Another thing i would do differently is sous vide. Especially for a rib eye which benefits greatly from low and slow cooking to break down the fat. Sous vide it with a clove of garlic, fresh rosmary and thyme, plenty of salt and pepper, and finally a wee splash of port.

  • Oliver Naumann
    Oliver Naumann 2 months ago

    Bary gets more than he bargained for when he sassed Jamie #Bants

  • B U
    B U 2 months ago

    Fun video, but does anyone really think Miller and Carter have good steak?

  • Doc Dewrill
    Doc Dewrill 2 months ago

    Filet, Bleù.
    Because rare is already overcooked

  • Devon F
    Devon F 2 months ago


  • Maria Josefina Montes
    Maria Josefina Montes 2 months ago

    Strange because in the US that char and crust are what you want.

  • Stevie Rebel
    Stevie Rebel 2 months ago

    Good on you Jamie! Not entirely surprised but still rad to see 😁

  • im just a gamer
    im just a gamer 2 months ago

    Favourite cut is rib eye and I have to have mine medium well

  • Renee Cusick
    Renee Cusick 2 months ago +1

    "I did it my way."
    "Yeah, how'd that work out for Frank Sinatra?"

  • Autoreiji
    Autoreiji 2 months ago

    When it comes to steak, less is more.

  • Jagerfly
    Jagerfly 3 months ago

    Porterhouse steak RARE !!!!!!!

  • Glenn Zanotti
    Glenn Zanotti 3 months ago

    Chef jack from Miller & Carter is not from Texas. Those pretty diamond grill marks do nothing for flavor. In beef country, we go for a good, even brown sear on our steaks -- not pretty grill marks. James, that was is over-charred in Texas. Jamie's steak is pale in Texas.
    Also, sous vide changed the way I cook steaks. Look-up "SousVideEvertything" on Flash-Player. You can get a perfect medium rare ribeye, and still have the fat render for a juicy steak.

  • Bivens PC
    Bivens PC 3 months ago

    I take a thick lamb or beef steak. I heavily salt and pepper each side. Broil each side for 5 minutes each. Then bake it off at 350 for 30 minutes. It melts like butter and is so delicious.

  • shaukat ali
    shaukat ali 3 months ago

    Why do the normals always win

  • CircleTheSkies
    CircleTheSkies 3 months ago

    Hmmm... "hangover food" could be a good theme. I've heard of a number of dishes that are supposed to be good for hangovers; it could be fun to see what Sorted comes up with.

  • nolimitz GW
    nolimitz GW 3 months ago

    Grill marks are purely visual would rather have more crispy crusty surface area on a flat cast iron pan

  • Joshua Gwynne
    Joshua Gwynne 3 months ago

    The grill marks thing is dumb. Do it in a pan and you get 100% brown crusty deliciousness, not just crosshatching.

  • Masood Suliman
    Masood Suliman 3 months ago +1

    You guys have a loose definition of a normie lol

  • Alice Etkin-Bell
    Alice Etkin-Bell 3 months ago

    I don't like grill marks I prefer an overall crust. Tbh I say do it how you want like not how the meat guy wanted it like CBA with triangles. I reckon they would of done better if the guy wasn't so pretentious .

  • Lou Lenehan
    Lou Lenehan 3 months ago +2

    I don't care what this guy says, ribeye's are better when they are medium-rare. James's steak looked perfect.

  • Sayan Sengupta
    Sayan Sengupta 3 months ago

    2:27 all the steaks are cut by master bitches.

  • Psiberzerker
    Psiberzerker 3 months ago

    They go to all the trouble to make grill marks, then top them with butter. It's not a Pizza. It doesn't need toppings.

  • Marty Nguyen
    Marty Nguyen 3 months ago

    what kind of expert is that when he wants to see marks on the steak? that's disgusting...the crust has to be one