A $1,000 LA Steak Taco Gets Recreated for $75—Then Andrew Tate Shows Up

There’s a particular kind of internet gold that emerges when a chef takes on the challenge of recreating an outrageously priced restaurant dish at home—and nails it for a fraction of the cost. That’s exactly what happened in a video originally posted on Facebook by Chefclub Network and reshared on X by @Steeler4ever7, where a chef broke down how to make a $1,000 tomahawk steak taco that he’d experienced at a Los Angeles restaurant, all while keeping his ingredient bill to a reasonable $75.

The process itself was kitchen theater. The chef started with a massive tomahawk steak, prepped it with roasted garlic and fajita seasoning, then butterflied it open to stuff with vegetables. After a quick sear, he breaded the whole thing with flour, egg wash, and panko in a double coating before deep-frying it into golden, crispy submission. The result? A dish that served six people with leftovers, plated on tortillas with fajita seasoning, guacamole, salsa, cilantro, and lime. The chef estimated roughly thirty dollars more for the tortillas and toppings, bringing the total to a comfortable $105 for what the restaurant charged four figures to serve.

The original post from @Steeler4ever7 added a personal note:“I bought a tomahawk steak once for $75 at a restaurant. Even if I was LeBron I am not paying $1k for a steak. That’s absolutely crazy.”The sentiment struck a nerve—a thousand dollars could buy considerably more food elsewhere, and the post sparked the kind of debate you’d expect around luxury pricing and restaurant markup.

Then Andrew Tate showed up in the comments. The social media figure, who has faced criminal charges in Romania, offered this take:“So funny listening to poor people talk about money. They think it has value. They can’t contemplate having the kind of money where 1k is the same as free.”It was the kind of condescending pivot that only amplified the original point: a $1,000 steak taco is, by most measures, absurd.

Other commenters weighed in with culinary critique. One user quipped that the tomahawk naming made sense because“It hits like a Tomahawk into your wallet.”Another argued that breading and frying a high-end cut of steak defeats the purpose:“That is lots of work to ruin a steak. Go buy fajita meat if you want a fajita.”

The video captures something that resonates online: the democratization of luxury. A skilled home cook with access to quality ingredients can produce something restaurant-worthy without the premium markup. It’s not quite asking“Is the restaurant experience worth the price difference?”—it’s asking something simpler and more pointed:“Do we even need to pay that much?”