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 • 1 436

  • Lela J
    Lela J 5 hours ago +8

    Step 1. Go to YT Search
    Step 2. Search this keyword: Mimi Kid Art
    Step 3. Enjoy!
    Beat The Chef: Ultimate Steak Battle
    I wanted so badly to lie down next to her on the couch, to wrap my arms around her and sleep. Not fuck, like in those movies. Not even have sex. Just sleep together in the most innocent sense of the phrase. But I lacked the courage and she had a boyfriend and I was gawky and she was gorgeous and I was hopelessly boring and she was endlessly fascinating. So I walked back to my room and collapsed on the bottom bunk, thinking that if people were rain, I was drizzle and she was hurricane.

  • Gwyneth Low
    Gwyneth Low 5 hours ago

    Yaaaay! I'm happy for Jaime :) Good on him. Watch-out chefs.

  • Jonathon Springfield
    Jonathon Springfield 5 hours ago

    treating the meat as it comes through the back door IS the sexy bit.

  • ShariSez1
    ShariSez1 7 hours ago

    Medium? Waste of a good steak!

  • Thomas Schmidt
    Thomas Schmidt 11 hours ago

    Bone in ribeye, medium

  • Matthew Dunn
    Matthew Dunn Day ago

    Do a cooking with alcohol challenge

  • Carlie's Universe

    Please do an ultimate Filipino Food Challenge!

  • NightBladeBrony
    NightBladeBrony Day ago

    Brisket, mesquite wood fire cooked for 12-14 hours. Seasoned rub and let sit overnight before cooking.

  • TaxiDay
    TaxiDay Day ago

    Fillet steak... Reverse sear... Best way to cook steak...

  • Halima Rawat
    Halima Rawat Day ago

    ‘It’s not going to come out pink, baz. That’s not the way it works’ I died laughing omg

  • KryptonikHD
    KryptonikHD 2 days ago

    I dont know what cit of steak it was but when i was in spain i had the most perfectly rare steak and it was the best one i had ever had

  • Kechlion
    Kechlion 2 days ago

    Favorite cut of steak is strip steak and I usually eat it rare or medium rare. One thing y'alls video has given me the idea for is a sauce for steaks. Usually they get grilled and that's it! Maybe you guys could do a video about sauces for different dishes - especially steak.

  • fvcki'n sHit
    fvcki'n sHit 2 days ago

    Did the intro said they are a bunch of faggots

  • Alex C.
    Alex C. 2 days ago

    I eat all my steaks blue rare honestly

  • Mark Byrne
    Mark Byrne 2 days ago

    My favorite way to eat steak? Large chunks of tough grey gristle marinated in pool water and broiled under high heat for several seconds. Serve that over a nice bed of compost alongside a tall glass of piping hot vinegar and you've got yourself the perfect weekday dinner. YUM!

  • Kirsten Mattson
    Kirsten Mattson 2 days ago


  • Alyssa Tiemeyer
    Alyssa Tiemeyer 2 days ago

    Pretty much almost any cut of steak but I love them all medium rare

  • Angie R
    Angie R 2 days ago

    James clearly won this in my books :)

  • Febe
    Febe 2 days ago

    Now you have finished Steak School and done and ultimate battle... I think it’s now time for a steak Pass It On!

  • Red
    Red 2 days ago

    Am I the only one who's bothered by the fact they used a butter knife to cut the steaks with or am I missing something?

  • porn grind
    porn grind 2 days ago

    My all time favourite cut is gonna be cote boeuff. Pop it in the oven for 40 minutes at 160°C let it rest for 10-20 minutes and then finish it on the bbq by searing it.

  • leung
    leung 2 days ago

    Hip of lamb, medium rare to medium. Season with salt, crust it up on all sides in a cast iron pan, put in a 200 C oven for 7-8 minutes depending on thickness, take it out of the oven, brush slightly with dijon or english mustard, sprinkle with finely chopped rosemary, thyme, marjoram, very little lavender and sage as well as crushed black pepper and fennel seeds. Put back into the oven for another 5 minutes. Let rest for 5-10 minutes. Serve with patatas bravas, ajoli and ratatouille.

  • Lily Wool
    Lily Wool 3 days ago

    What's the music at 8:18 ? Kinda sounds like Glorious by Andreas Johnson.

  • Cody .Ramer
    Cody .Ramer 3 days ago

    My parents are huge fans of cooking a steak so well done that you literally need ketchup because of how dry it is.

  • Angelina Petersen
    Angelina Petersen 3 days ago

    The cooking is all well and good, competition, judging, that's great.
    The commentary and interactions and all that jazz this video are absolute gold and I live for it.

  • fergee01 gaming
    fergee01 gaming 3 days ago

    I want my steak slapped on the ass and running out of the kitchen 😂

  • Kira B
    Kira B 3 days ago

    If someone put butter on my steak.....I would freaking send it back. Wait, I have done that The only thing a good steak needs is salt and pepper. NO BUTTER, NO SAUCE......PERIOD Ribeye, mid-rare

  • Oscar James
    Oscar James 3 days ago

    Jamie you live in the UK and you're English, it's pronounced 'wuster' sauce -_-

  • Prayuda Satya
    Prayuda Satya 3 days ago

    medium fillet mignon

  • Rose X.
    Rose X. 3 days ago

    The fact that a normal surpassed James, an amazing chef, calls for a week on celebration :DD

  • Ben Lim
    Ben Lim 4 days ago

    @5:55 - 6:02 wow look at those forearms on James

  • Cassidy Mac
    Cassidy Mac 4 days ago
    I'd be interested to see how all of you would complete this carrot challenge that Bon Appetit did

  • AnimeCanuck
    AnimeCanuck 4 days ago


  • Dereck Heineman
    Dereck Heineman 4 days ago

    Gimme a medium-rare fillet w/ a lemon butter sauce.

  • Melissa
    Melissa 4 days ago

    2 inch thick Ribeye, reverse sear, amazing!!! Smoke it till 110 internal then hot and fast sear

  • Alex .Devaney
    Alex .Devaney 4 days ago

    Not being funny but when to a miller and carter once and the stake was dreadful 😂

  • Gruzuk
    Gruzuk 4 days ago

    The diamond grill lines don't really do anything for the steak. It's just traditional and generally looks cool. You can get a better tasting steak with other searing methods. :D

  • Chrystalwater
    Chrystalwater 4 days ago +1

    James is adorable in this video. He seems so stressed and nervous

  • John Rankin
    John Rankin 4 days ago

    'yeah We've teamed up with m u r d e r and c a n c e r'

  • Jimmy McShlong
    Jimmy McShlong 4 days ago +1

    You should add the mustard once the sauce is pretty much finished not at the start brother

  • Lim Zishen
    Lim Zishen 5 days ago

    Can we get guga in here

  • jhonnbalance
    jhonnbalance 5 days ago +1

    I think we need an Ultimate Chef Battle with Jamie vs. Ben!! How has this not happened yet? :(

  • Melissa F
    Melissa F 5 days ago

    High steaks, I see.

  • kght222
    kght222 5 days ago


  • ScarletGhost
    ScarletGhost 5 days ago

    +1 for Jamie!

  • Mr.
    Mr. 5 days ago

    What trained chef is nervous about cooking a steak? Lol

    • Nessiferum
      Nessiferum 5 days ago

      @Mr. RUDE

    • Mr.
      Mr. 5 days ago

      @Nessiferum I guess you don't know any real cooks then.

    • Nessiferum
      Nessiferum 5 days ago

      Most of them, at least the ones I know. A few seconds off either way can make a big difference and you risk the customer sending it back!

  • Joe Slater
    Joe Slater 5 days ago

    So before "steak school" James couldn't cook a steak, get out of it. Subjective, seasoning 4 to 1 and diamonds, not for me

  • Валентина Корионова

    That was soooo coool!!!!! First time in my life I really wanna try steak...

  • iAmRiptide
    iAmRiptide 6 days ago +1

    Chef + Normal vs. Chef + Normal

  • Kurtis Murray
    Kurtis Murray 6 days ago

    Love a bone in ribeye seared in piping hot cast iron and basted with garlic butter after the first flip. Then a great peppercorn sauce with dijon mustard, chicken broth, heavy cream, peppercorns, and pan drippings

  • ChrisRoRo
    ChrisRoRo 6 days ago

    Rib eye med rare

  • Julia Wiggs
    Julia Wiggs 6 days ago

    Ribeye- medium rare

  • Zac Cozzi
    Zac Cozzi 6 days ago

    Could not hear the dialogue over the music.

  • Katraca Leigh
    Katraca Leigh 6 days ago

    I'm so sorry but it sounded like that guy said their steaks were cut by master bitches and it took me a second to realize it was "butchers" 😂

  • OtherBlueGirl
    OtherBlueGirl 6 days ago +4

    Oh I’m so happy Jamie won! I thought the parsley butter flower was a really nice touch! Yay, Jamie!

  • sadie trent
    sadie trent 6 days ago

    Am i the only one who can only eat my steak cremated? i cant eat it any other way

  • Thomas Sasik
    Thomas Sasik 6 days ago

    The rare one is just raw for me

  • AnonEyeMouse
    AnonEyeMouse 6 days ago

    Fillet steak, rare, seasoned with paprika, garlic, smoked salt and cracked black pepper, grilled with olive oil. Plated with Stilton crumbled underneath the steak on the plate and with mashed potato with too much (for everyone else) butter, black pepper, chives and parsley and steamed carrots, broccoli and cauliflower - again with black pepper and smoked salt. Oh... and a peppercorn or blue cheese sauce for dipping. Served with a strawberry milkshake.

  • Sam W
    Sam W 6 days ago

    Ultimate pho battle?

  • Ken Goldenberg Media Segments

    Have to disagree with your "meat man" here about grill marks. Sure that's done everywhere here in the states, but a fantastic website that is followed by hoards of grillers and BBQ folks - including competition BBQ - basically dispels the myth about grill marks. The website is called and facilitated by "Meathead" Goldwyn who is well respected. And why would you want a medium rib steak? No more than medium-rare please.
    Take a look at his article:

  • Martin Heron
    Martin Heron 6 days ago

    Flat iron steaks marinaded overnight in whisky, soy sauce and garlic rapeseed oil for a sharp and deeply flavourful edge, then cooked medium rare on a flat cast iron pan. Perfection.

  • ardehel
    ardehel 6 days ago

    Filet mid rare reverse sear method, since I suck at traditional method

  • Saul Pintor
    Saul Pintor 6 days ago +1

    As a Mexican prideful man I like my steak well done

  • routeski
    routeski 6 days ago

    Because a Miller & Carter “chef” is the best person to judge

  • Vianca Rivera
    Vianca Rivera 6 days ago

    every time I see james he reminds me of thibaut courtois and I just naturally dislike him

  • Brian Bodle
    Brian Bodle 7 days ago

    Ny strip medium rare

  • Sammy C
    Sammy C 7 days ago

    Salivating all the way through 😅

  • Nick Vince
    Nick Vince 7 days ago +1

    Grillmarks are great visuals, if you're cooking over a wood fire and trading tasty smoked flavour instead of a tasty crust. Over the stovetop they're worthless at best.

  • KiyoshiGaijin25
    KiyoshiGaijin25 7 days ago

    twice fried? just fry them right the first time

  • Chris Crowther
    Chris Crowther 7 days ago

    As a former meat eater: rib eye every time. Unless côte de boeuf was an option, in which case that I'd go with that.

  • CrowsFeet
    CrowsFeet 7 days ago

    video idea: bring on different chef's to do more COMPARED videos instead of just Ben. Gives opportunity for HomeCook / Professional Chef/ Specialist levels to see how far you can really go with some recipes. Ie Bring Jack on more he's a top bloke.

  • theaugustrushh
    theaugustrushh 7 days ago

    T-Bone/ Tomahawk steak, medium rare always 😍.

  • Abigail Potter
    Abigail Potter 7 days ago +1

    DAD JOKE OF THE WEEK: I walked passed the fridge last night and I thought I heard the onions singing a bee gees song. I opened up the door it was only the chives talking.

  • Jill Bo
    Jill Bo 7 days ago

    how about one of those imbedded exhaust hoods for the hob? XD

  • Toby Foster
    Toby Foster 7 days ago

    Should definitely do like a pub grub battle