Why did jaws drop throughout Andrew’s Gray’s Inn greasy spoon when London chef John Cadieux of Goodman steakhouses and butcher Darragh O’Shea of O’Shea’s of Knightsbridge revealed their BurgerMonday pop-up burger? Were diners expressing astonishment at the unreasonable height and drippiness of this bacon cheeseburger? Or was it more the reflexive action of carnivores stretching and shaping their mouths for the imminent entrance of that brioche bun and all the beef, special sauce and accoutrements John stacked beneath his homemade, egg-polished, sesame-seeded dome?

You decide. Analyse the pics in the event slideshow below by photographer Paul Winch-Furness. When you feel the lower portion of your mouth falling the first thing you must do is pick your jaw off the floor. Then ask yourself if this involuntary movement was triggered by intense feelings of astonishment or practicality.

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slideshow photos by Paul Winch-Furness

@the_rts: #steakfrites juices flowing, meat’s searing, frites frying, smell’s inspiring, melts like butter, heart’s a flutter for steak-frites supper

For his heart-fluttering tweet, @the_rts has won the ultimate steak-frites supper. He and a guest are invited by chef Henry Harris to the premiere of the youngandfoodish steak frites tasting dinners at Racine in London on the 22nd of March. Henry will prepare three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf, with the best aged, grass-fed beef the great London butcher O’Shea’s of Knightsbridge has to offer. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.

If you’re thinking of making nice to @the_rts, hoping he’ll bring you as his guest to the dinner, don’t bother. Mrs the_rts, tweeting as @RandomPR, campaigned tirelessly for her husband and made it clear she would be his dinner companion if he won. The only way to fully satisfy your carnivorous urges roused by the competition is to book for the next steak frites tasting dinner in Racine’s private dining room on the 25th of May.

Steak frites competition and web videos co-producer Dino Joannides (@gastro1) and I wish to thank everyone who approached the #steakfrites love fest with passion, hunger, curiosity or wit. Congratulations to the finalists @josordoni, @timhayward, @Sened and @TrishDeseine. Here is why they love steak frites:

@josordoni: #steakfrites How do I love thee?Let me count the ways. I love thy rump, thy ribs, I could not love thee better. Except with chips

@timhayward: We’re losing him. Gimme a 12oz ribeye, MR with char, stat. I’m gonna need ‘naise and fries – lots of fries. Don’t give up on me #steakfrites

@TrishDeseine: #steakfrites are like a secret lover. You don’t want them every day, but when you do, they must be perfect.

@Sened: For the two simplest reasons: A steak. And Frites. It’s all there in the title, man! #steakfrites

Why do you love #steakfrites?

In the second part of steak frites – mastering the cuts, Henry Harris reveals the shalls and shall nots of onglet aux échalottes. Onglet, a butcher’s cut, may also be called skirt, hanger or, if it’s the prized onglet from O’Shea’s of Knightsbridge seen in this video, “Steak O’Shea”.

If the video has made you salivate, as its producers intended, then it’s the perfect time to enter our “why do you love steak frites?” competition. The winner and his or her guest will be invited to the 22 March debut of the youngandfoodish steak frites tasting dinners at Racine Restaurant.

The daily release of the videos, shot by Brian Jones and co-produced by events partner Dino Joannides, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].

The winner, along with his or her guest, will be invited to the premiere of the youngandfoodish steak frites tasting dinners at Racine on Monday, 22nd March. Henry Harris will prepare three cuts of O’Shea beef in the styles best suited to each: onglet aux échalottes, filet au poivre, côte de boeuf with béarnaise sauce. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.

Of course there is no steak frites without potatoes. Not just any potatoes, but floury potatoes cut in the ideal shape for holding and dipping. As Harris explains in the first video, you never need to use a fork with frites.

To receive all the steak frites videos, subscribe to the youngandfoodish youtube channel.