Cheap vs Expensive Steak

What matters more? The quality of the steaks or the quality of the cook? Let's find out. My dad's steak is a $45 dry-aged prime grade bone-in ribeye, while mine is a $6 select grade picanha. In case you can't tell, my dad's steak is much better. The whole reason I gave my dad the better steak was because he has never cooked a steak before and I thought that was going to make this a pretty funny comparison video. But my dad being the competitive person that he is, decided to do extensive research on how to cook a steak, and somehow absolutely nailed the cook on this thing, which did kinda defeat the original point of this video, and it also meant that I needed

to bring my A-game to make my $6 steak even comparable. So what I did is I trimmed off some of the fat from the picanha, and rendered it in a pan before searing off all sides. In the middle of the cook, I took the steak off the heat and rested it for 5 minutes, which allows the temperature to balance out a bit and gives you a more even cook. Shoutout to Senpai Kai for this tip. Then I cooked the steak for a couple more minutes, sliced it open, and topped it with some ground up pink peppercorns and smoked sea salt.

Now let's see what my mom thought.

It's cooked perfectly. How much was this one?

$6. $6.

How much was his?