I smell like beef. I smell like beef. I smell like beef. I smell like beef. This is “A Hot Dog Is A Sandwich,” the number one food podcast on this YouTube channel. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. Hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast “A Hot Dog is a Sandwich,” the show where we break down the world’s biggest food debates. I’m your host Josh Scherer, And I’m your host Nicole Enayati. And Nicole, today we are arguing about what the best way is to take a full living animal and then run it through a series of band saws and then take small blades and carve out its flesh into little gobbits that we like to cook and eat. Yeah, what’s the best cut of steak- is what this podcast’s about. We’re talking about what’s the best kind of steak. That’s how you do it. I actually just watched a really incredible video. Shout out to the Bearded Butchers on YouTube. Julia made me watch this. It’s like an hour and a half video where they take an entire cow and they show you, they draw out like a cow on a chalkboard and then they circle all the parts and they’re like, “We’re gonna show you how it goes from a full animal down to all of its like component parts and primal cuts.” And it’s very cool. So I got cuts of steak on the brain. Cool! You and I both equally love steak. Love steak. I famously am a big fan of just sitting down and eating a plain steak. Me too. Just seasoned with salt. No, I’m kidding, I hate it. It’s one of my least favorite foods. Oh really? I love doing, you hate steak? I hate, no. That’s so inhuman of you. No, no. I don’t like, the American cannon of steaks I personally find to be a little bit boring. And also the fact- No way! Boring? Well, hear me out, hear me out and hear me out. There’s so many people that are like, “You shouldn’t ruin a good steak with spices and sauces. All you need is salt and pepper and a little butter.” Sometimes that’s true. It’s perfectly fine. I enjoy it, I sit down to a nice steak and I have a good time, but it’s like never my go-to. It’s never something that I crave. However, the cuts of steak- Opposite. The ones that you would see outside of a steakhouse, those are also incredibly fun. So we’re gonna get down- I’m excited. In the nitty gritty of that, but your first instinctive answer, what is the best cut of steak? Why are you hitting the table so much? I don’t know, I was gonna do it for emphasis, but then it seemed too much. You don’t need to do the infaustus on that. My favorite cut of steak of all time is a rib-eye steak. Oh, so original, you and 61%. We actually have the data, they did a big poll. About 61% of people said that rib-eye was their favorite cut of steak. It is, it’s really good. Why is your favorite cut? It’s marbled really well. I think it holds salt really well, it’s delicious. It’s just my go-to, it’s easy. How long have you been a rib-eye queen? Because I’m fascinated by the rise of rib-eye. Again, this is the most common answer and people do love it. Well, I found out that filet mignon is used a lot in like Persian cooking, like in kebab and stuff- Barg. Yeah, and I kind of poo-pooed it. Oh, funny. Because I’m like, it’s delicious and I love it, but it’s just sliced filet mignon and then skewered and then cooked over coals. So once I found out that filet mignon is barg kebab, I was completely turned off by it. And then I went through like the other cuts, like rib-eye and New York and T-bone and all that stuff. And rib-eye just speaks to me the most. Have you ever had, so that’s interesting one that you kind of grew up on so much filet mignon. A lot. Which is filets, like what? It’s cut from the tenderloin, right? So it’s the tenderloin. So if I’m a cow, these are my front hooves. No, I’ll do it. Oh, you wanna be my, okay. So if this is a cow, this is the front of the cow, this is the back of the cow. The filet mignon is down the center right over here. And it’s the tenderloin and it’s a part of the tenderloin. Was that a good explanation? I think so. My tenderloin feels tender right now. And the reason why it’s so tender is because there’s no actual movement and the intramuscular stuff doesn’t move as much. So it’s like really beautiful and tender and soft. Yeah, that makes sense, but it’s also not fatty, like- It’s not fatty. Filet mignon tends to be a very lean steak. Incredibly lean, but incredibly tender because of the lack of movement. There’s a couple, so I associate filet mignon with like, “Wolf of Wall Street” era. Yeah, I think of the Titanic. The Titanic, yeah. They were serving filet, they served Tournedos Rossini, I believe. Yeah, like what are those? Like medallions? You know, when they’re like, oh, steak medallions. Yeah and like back then, I think, I always grew up, for my dad, right? My dad was like an absolute boomer who like- Sure. You know, came into like adulthood during the Reagan era where it was like, this is what it means to have like a luxury food culture. And that luxury food culture is simply filet mignon. That name is fancy. That was it. That’s a fancy ass name. It’s fancy as hell. Also, I don’t believe they use that term in France at all to describe that cut of steak. It’s just a Tournedos? I don’t think it’s a Tournedo, I think it’s a… Filet de boeuf? Probably just filet de boeuf, right? Because mignon means like small and petite. Yeah, yeah, mignon. Kinda like mignon, mignon. Mignon. You sound like an alien. The minions, what do they say? They’re like, “banana” or something. The minions are like . Ah, banana! I love filet. This a serious podcast. I love filet. Good for you. But here’s the thing- I don’t care about it anymore. No, most people don’t. Filet mignon though is the second most common answer when it comes to favorite cut of steak. We were not able to gather data over time of watching rib-eye pass filet mignon in popularity, but like anecdotally, I’m willing to say that that is absolutely true. Hmm. That as a society, for whatever reason, and I have a general idea of why we have watched filet mignon decline and rib-eye rise up in the same way that we’ve seen breakfast cereal sales decline, and you can see yogurt sales immediately cross axes with it. Okay. I think we’ve seen, that’s just my favorite example of like a substitute good in food. Interesting, okay. Just like as people ate less cereal, they ate more yogurt because it’s like healthier and has protein probiotics. Is that what it is? Okay. That’s what I think is, but for the filet mignon thing, I think people are… Now foodie culture is less about pure like wealth and status. Sure. And the status comes from your knowledge, right? Sure, I think that’s fair. So for people to be able to say filet mignon’s boring because it doesn’t have the marbling and it doesn’t have the intramuscular fat and it doesn’t have the flavor and character of a rib-eye, I think to me now that gives you a certain amount of like, status within the foodie sphere. Interesting. You’re more interesting for saying that rib-eye is your favorite steak, despite it being the most popular, and filet mignon, you’re seen as like, gosh, because oh, it’s expensive for the sake of being expensive. Hmm. I never thought of it that way. Yeah. But maybe, so because I like a rib-eye, I’m a hipster. A little bit, but- But it’s true, it’s the best. Now by being a hipster, you are doing the least hipster thing that you can do. By liking the most popular cut of steak. Correct. Hmm. Because it’s the most popular because it was once hipster. Okay, wait, wait. And now it is not. Hold on, hold on. Yes, go on. You’re throwing out a lot of terms right now. What’s your favorite cut of steak? Bavette. Oh my God. No, no. Get outta town. Okay, if I… I really do love filet mignon. Okay. And especially if somebody can cut in a bone-in filet. I’ve never had a bone-in filet. Bone-in filets are really great. Wow, no way. But I like don’t go to a lot of steakhouses, right? Yeah. And one of my favorite beef eating experiences is Korean barbecue. That’s one of my favorite ways. Oh, sure, but would you- To experience steak. What do you mean, like raw? Like the raw preparation of steak? What? You know, wait, hold on. You know, Nicole, when you go to a Korean barbecue restaurant, they give you the raw meat, you’re supposed to cook it. No! We’ve gone to Korean barbecue together. Have you just been eating it raw? Shut up. We’ve gone to the Korean barbecue restaurants together and you get that yukhoe. Isn’t that what it’s called? Yeah, yukhoe Isn’t yukhoe raw steak? That is raw steak. We did, okay, so once we went. I’m not crazy, I know how to go to Korean barbecue. I’ve been going for like a long time. This one time we went to a Korean barbecue restaurant and I ordered a form of Korean beef tartare, but it came out like still pretty frozen. I liked it. It was good, but also it was much too large of a portion and nobody else wanted to eat it except for like me and a little bit of Nicole. Just a little bit. I ended up eating like a pound of raw beef. Like, the fact that I didn’t, yeah. Anyways… God, I do love a hanger. Hanger steak. Hanger steak, okay, underrated. It’s an underrated steak. A lot of butchers do not, a lot of single animal like ethical butchers… Hmm. They do not want to serve hanger steak. Maggie, I’m getting to that! Ah. Why are you impatient? So a hanger stake, a lot of single animal ethical butchers don’t wanna serve it because there’s only- Why? One of them that exists in the cow. So it comes from like the diaphragm area, literally just kind of hangs there. They used to call it a butcher’s steak because- It was for the butcher. It was for the butcher. He was like, I’m taking this home, feeding my family. But hanger steak has a very, very, it doesn’t move a lot, but there is still a lot of fat and connective tissue. It’s super unctuous. Super unctuous. I love it, I always. It’s almost got like a loose muscular structure to it. That’s true. When you cut it, it has like, it almost looks like they’re put together by meat glue when you cut through it. Do you know what I’m talking about? Yeah, it’s like almost flaky like a fish. Yeah, it’s flaky. It’s crazy. It’s got fish flesh. It’s a cow steak with fish flesh. I must say the hanger steak is my favorite with steak frites. Whenever I get steak frites, a hanger steak is my ideal cut. I don’t know if it’s related to the entrecote at all. No, no, entrecote is French for rib-eye. I didn’t know that. Yeah, yeah, yeah. Holy crap! So I’ve just been burnt by too many rib-eyes. Mmm, sorry. Because when I’ve tried to go have those fancy steakhouse experiences, even when I cook for myself a fancy steakhouse experience. You know, sometimes you have those nights where you’re like, I’m gonna cook a big old steak and you make, you know, little creamed corn, little creamed spinach. You do a little twice baked potato. I don’t do that. Why not? You don’t cook for your husband? You don’t provide for your husband? Kosher steaks are horrific. Yeah, I get it. And I’d rather not, but when I go to my parents’ house, I like, you should see me, I’m like Bobby Flay and Emeril Lagasse. They love it. That sounds so fun. It’s a good time. You’re like, bam! Yeah, they really like it. And then Emeril pops up and sends you a cease and desist. And then my dad says, what does he say? He says, “Make hollandaise with it.” And I’m like, “Steak and hollandaise, Dad?” That’s, well Bearnaise sauce is, you know? Yeah, yeah, yeah. That’s a steak condiment. And then he’s like, “I want hollandaise with my steak and asparagus!” And I’m like, “Okay Dad, chill.” You know how I can’t separate my own answers from how I want to be perceived by people? Is that true? Yeah, like I don’t know if I, for instance, like black coffee, which I’m drinking right here. I don’t know if I enjoy the taste of black coffee or if I was socialized to like it. What are you drinking? This is a flat white with oat milk. It’s not really a flat white though. It’s a flat white. You pushed the flat white button on the espresso maker in the office? Yeah. There’s no way that’s like a real- Like a flat white has to do with like a ristretto espresso pull and like- It is a ristretto. It’s a ristretto? Oh, they got a ristretto button? There’s a ristretto button. Oh, I’m sorry. I didn’t realize they had a ristretto, I don’t know. Just have a sip. To be clear, I have no idea what that means. I know what a ristretto is. It means restrained. Oh God.! That’s what that tastes like? Hater, you’re a certified hater. You know what the new hipster cut of steak is that I genuinely, genuinely love? Hipster cut of steak? I’m gonna think. It’s not no, but it’s hipster in the new definition where everything- Let me think. Okay, think, think, think. Let me think. She’s thinking, folks. Nicole’s thinking. You can’t hear her, but I’ll be her internal monologue. Okay, go for it. Hmm, hipsters, what do I know about them? The age of the beanie and the man bun and the beard is out, and now hipsters are unironically wearing metal band t-shirts from the two thousands. So he is probably in like a Death Tone shirt. And pearl necklaces. And they got pearl neck- Did you say pearl necklaces? Yeah, probably a pearl necklace. And like, ironically ugly sunglasses. Maybe some bordering on JNCO baggy jeans. Flank. What? Flank! No, not flank. Well, flank, no, that was a good guess. I love flank steak. But kind of in this like retro foods are coming back. People’s pallets are getting simpler. There is a very, a workman steak that I grew up eating. Hmm. That I have gained- Oyster steak. What’s an oyster steak? It’s like a weird cut. Yeah, there’s a bunch of weird cuts that like kind of exist regionally, but no, top sirloin, dude. Sirloin! Top sirloin has pound for pound to me the best beef flavor. Because when we’re talking about steaks- Sure. It’s not just the marbling and the structure and all that that we’re talking about, there are distinctly different flavors to different cuts of beef, right? That’s very true, yeah. Filet mignon is, I get when people say it doesn’t have as much beef flavor, yada yada. But to me it’s just, it’s a very clean flavor. Clean, I was gonna say clean beef flavor, sorry. It’s clean beef, it’s lean beef, it’s tender. You know, I understand the criticisms against it. Top sirloin to me though, has this like almost metallic brightness to it. Bloody. It’s a bloody, good steak. It tastes like blood, yeah. And I think maybe I don’t love hefty beefy flavor as much as a lot of other people. I love extremely beefy flavor. I think rib-eye extracts, I think the fat, I’m sorry , I have a little bit of a cough. Taste like tequila. I think rib-eye, I think the meatiness and the fattiness come together to create this really exceptional signature beef flavor that I think, beef needs fat in order for the flavor to be amped up. And a rib-eye does that for me. I buy that. Okay. I guess that’s go- You don’t trust me? No, no, sorry. No, I was thinking about the, okay. I thinking about the internal- ‘Cause fat’s flavor, right? Sure, but no, fat isn’t flavor. I don’t know why people say that. Fat isn’t- It helps improve. Fat, it’s a vehicle for flavor, right? Yeah, it’s up. Elevator up. Sure, but there’s like literally a scientific debate about whether or not fat should be considered one of the modalities of taste, right? Interesting. So we have like salt, sour, sweet, like umami is kind of there. Then what’s the other one, bitter? So like the five dimensions of taste. Some people think that fat should be within there, ’cause you can kind of taste- Well, there’s an argument of- It’s a carrier. Can you taste fat or can you only sort of sense it and that alters other tastes? Ooh, I wonder if you can like take a fat molecule and like- Pure, just pure. Yeah and like. Fat. And like see if you can separate fat from like the texture of it and see if that has a taste. Scientists, get on it, stat! Also, any butchers out there, I’m sorry for us talking about, we don’t know nothing about butchering animals. We know like general parts. Yeah. You know what I mean? But this isn’t like the hardcore like, and this comes from the chuck roll haunch portion. We are not. No, this is about eating it. We’re not hardcore butchers but we do love a good steak. We do love good steak. Rib-eye, one of the things that bothers me is probably the single best bite of beef on the cow is within a rib-eye, but it is not the rib-eye itself. The bone? And I think, no I don’t, is the bone the best bite? Am I eating the bone? I always eat the bone. You eat the bone? When I go out, I am the bone sucker. Yeah, but you suck the bone. You don’t eat the bone. I like chew on the bone. Yeah, but you’re not like getting bone shards in your mouth like the way a dog- I don’t eat a whole bone. Like if a dog eats a chicken wing and then it might lacerate its colon on the way out. It doesn’t do that. You’re not doing that with the rib-eye bones. No, but you know the bone. Yeah, you suck the bone. We’re both big bone suckers in here. It’s like corn on the cob, but with the fat and the yummy gristle. I think rib-eyes should be separated into multiple cuts because I think the spinalis, the spinalis, the rib-eye cap. Yeah, the cap. And also if you’re cooking a rib-eye, the cap is on the outside, so it’s going to cook differently than, you know, the actual like what is that? Eye of… The eye. The eye? It’s the eye, right? You got the cap, the spinalis and then there’s the eye in the middle. Uh huh. And there’s probably other little parts around it. What’s that steak that Tom and Jerry used to eat all the time that was like an eye round? Is that called an eye round steak? Yeah, eye of round. I really want to eat one of those. And I’ve never seen it like in a butcher’s counter. It seems very old school to me, but do you know what I’m talking about? That rib-eye cap is the single best bite of steak in the entire cow. And I’ve had- No! No, no, no, no. And I’ve had, like we were talking about earlier, right? A cow is a big puzzle and that like its primal cuts and its sub primal cuts. Moo. What? Can you eat dairy cows? Yeah, I’ve eaten like five-year-old dairy cows, it was pretty cool. Sorry, continue. Okay, so anyways, like, the way that, when we talk about rib-eyes and filets and strips and porter houses and all that, that’s just one way to figure out the puzzle of how to cut meat out of a cow. Yeah, sure. You go to other countries, they have spectacular cuts of steak that don’t necessarily exist here. That’s true. And I’ve been to a restaurant where they butchered their rib-eyes differently. Hmm. So they just sheared off the entire spinalis and served that as a steak. And that was probably maybe the best steak I ever had. Where did you have that? It was that Hinoki & the Bird, dude. Hinoki & the Bird. Why is that restaurant so good and nobody talks about it? You love Hinoki & the Bird. Are they dead? Are they still around? They’re around. They were actually like in Century City right where we were yesterday. So this is a restaurant in Century City in California, Los Angeles where we’re from. And I went there to get a burger ’cause they had happy hour burger. The only parking option was an $18 valet. It’s horrible, it’s horrible. And I was so mad. I was so mad. I was like, do I get a coupon? Do I get a coupon for $18 off my burger now? Because I parked here? Anyways… It’s the worst part about that restaurant. There’s no parking. But like, that’s an incredible cut of steak. So, I’m saying, these things that we think we know as steaks, which I get, you know, you go to a grocery store in America, that’s likely what they’re serving. But, you can figure out how to butcher a cow in many different ways like they do in other countries and they got some good ass cuts. Sure, I’m a big picanha fan. Picanha is… Picanha is my favorite. One of the world’s great cuts of beef. It’s beautiful. Is it a steak necessarily? I don’t exactly know. What’s the difference between a steak and a cut of beef? I went to an all-inclusive resort in Cabo and I had a picanha steak and it was pretty damn good. I did have to shave the whole entire fat layer off ’cause it wasn’t properly rendered, but it was pretty damn good. Well, so if you’re cooking picanha properly, right. And this is like another- Low and slow on a spin. Exactly, you’re cooking it on the shohasko. Yeah. Right? You’re cooking it skewered over an open flame and that flame. So Picanha, it comes from part of the sirloin, right? Yes, top sirloin I believe. Yeah and so it has a beautiful beefy flavor that we all love. It’s top sirloin. But the best part about it is you butcher it in a way that you have a fat cap fully protecting all that meat. It’s ridiculous. You curl the fat cap around. To make a “C.” To make a “C” to completely protect it. Yeah, yeah, yeah. And so then all that fat is absorbing all that heat. It’s beautiful. Another one of my problems with rib-eye is when you cook it medium rare, to me, the fat in the middle is too thick. There’s several inedible bites of a rib-eye to me. I’m not eating that whole steak, are you? Or you’re leaving fat on the plate? I leave fat on the plate. Right, same. And I, again, I enjoy fat. I’m certainly not a particularly health conscious man. Sure. But there’s too much fat for it to properly render. But something like picanha with all that fat, all the fat is absorbing all that heat, so it’s rendering slowly. But I’ll say this, a well done, not like cooked well done, but a well created rib-eye steak is worth all of those other crappy experiences with it, in my opinion. A wonderful, wonderful rib-eye can like change the way you think about food. Have I just not had my Messiah rib-eye yet? I don’t think so. I’ve had mine. Where’s your Messiah rib-eye. What’s the best rib-eye you’ve ever had? Bar Moruno. Really? Best rib-eye I’ve ever had. A Spanish pinchos restaurant, maybe. And a gin bar. Pinchos and a gin bar, and I believe they make their own vermouth in house. Yeah, yeah, yeah. That’s cool. And they do their own gin blends, too. They have a salmon gin. How did they cook? They have a sam, wait what? A salmon infused gin. Why do they have a salmon infused gin? I don’t know, but I didn’t get it. Gross. I know. I think it’s because some people cure their gravlox with juniper berries. Oh, that makes sense. So it’s like a through line. What did they do? You’re gonna laugh. It was literally cooked and then olive oil, like medium rare sliced on a bias. Olive oil, salt and pepper. How big was the portion? Like what? I wanna say it was the size of like- And how thick? I wanna say it was about yay. Okay, about like inch and a half. Inch and a half. Thick rib-eye. And then I wanna say it was about my palm and a half. So it was one of my palms and then another one of my palms. So like, yay, yay. Was there any acid on there? They seem like a place that put acid on the steak. No acid, you don’t need- Why’d they put olive oil on it? I don’t know. Interesting. But it was beautiful and it was delicious and I can’t wait. Everywhere, every single person I talk to, I’m like, you have to go to this place and you have to get the steak ’cause it’s my personal favorite. So I looked up the definition of a steak, which this seems very silly, but we’re talking about the difference. Like, ’cause I don’t think I would consider Picanha like a steak. Would you consider prime rib a steak? No. I wouldn’t. Prime rib to me is the opposite. Prime rib is a roast, right? It is, correct. And so looking up, and again, dictionary definitions don’t really mean anything, but this says high quality beef taken from the hindquarters of the animal. Not all steaks come from the hindquarters by the way, but typically cut into thick slices that are cooked by broiling or frying. So this seems like a very old school sort of definition. Very. But I think it’s kind of intuitive what a steak is and isn’t, right? It’s an individual cut that you are like cooking and intending to serve as opposed to something like a chuck roast, right? Yes, I agree. You’re cooking that whole piece or you’re breaking it down into small bits and then you’re cooking that. Yeah. So it’s a bit of a nebulous definition. But I don’t think I consider picanha a cut of steak necessarily. I had a picanha steak. I had picanha that was cooked like a steak. Cooked as a steak. Yes. Yeah, that makes sense. I had that, but I would not consider Brazilian barbecue picanha a steak. No. No. Well, this is one of my reasons for saying that I think steak is overrated. I don’t think it’s overrated, why? I love beef, I love cow meat, but I think I like skewering meats and cooking ’em like that. Like I think that’s a better way to cook beef. I think picanha represents like maybe the best in beef cookery that the world has to offer. That and… I’m here, yes. Korean flower cut. Is that what you were trying to get to this whole time? Korean flower cut beef. What is Korean flower cut? It is the one Korean hankook steak? Okay? Is that their beef? I don’t know. Hankook beef? It’s like the Korean version of Wagyu. Okay. That’s an oversimplification, but anyways, you go to Korean barbecue, Park’s BBQ is like probably, maybe the fanciest Korean barbecue restaurant in Los Angeles. Okay. But not like overtly fancy, just very, very good and high quality stuff. But they had an American Wagyu flower cut steak. What is flower cut? I can’t find it on the internet. Korean flower beef. I’m trying! I need to know what part it actually comes from. So it is in Korean. But it is cut in a way where it is just like the most incredible marbling I’ve ever had. Yeah, look, check that out. So I think technically it comes from the rib-eye. Wow, it’s like, I wanna say finger steaks almost. Kind of, but they’re cut in those like small, portions, very thin. It’s almost like a post-it note of steak. Yeah, damn right. It looks really good. The marbling on that is gorgeous. So that’s your favorite? Yeah. But it’s a small piece. Yes, correct. Small little piece. So I don’t even know if you could consider that a steak. What is that? A steak for us? It’s super small, but I understand why you like it so much. I think it’s because it’s so delicate and you get each piece cooked your liking instead of just a big hunk of beef. I love big hunks of beef. What the hell’s a baseball steak? Oh, it’s a steak that you get from a crappy place for like $15. A baseball steak is a steak… So it’s the center cut of beef taken from the top sirloin cap. Steaks differ from the sirloin steaks in that the bone and the tenderloin… I don’t know why it’s called a baseball steak, but it was made famous in “Training Day” and that’s my least favorite cut of steak. Because in “Training Day,” Denzel Washington says, “Go down to Pacific Dining Car, get yourself a baseball steak.” Pacific Dining Car, you know they closed. They closed, they closed. They used to be open 24 hours and I used to go there at like three in the morning, and after midnight, the “Training Day” baseball steak, they had it on the menu as that, was 50% off and I’m a sucker for a deal. Oh nice. And so I’d go in there at three in the morning, eat a baseball steak and it was never very good, but I always had a great time going there. Why three in the morning? Why are you eating steak at three in the morning? ‘Cause I was hungry. That’s… This is like an after going out situation. Steak after going out? And the lines at my favorite Korean short rib stew spot would be too long, so I’d go to Pacific Dining car and get myself a baseball steak that was not very good. Do you like- What’s your- Oh, sorry, go ahead. I was gonna ask what your least favorite cut of steak is. I don’t like those big ass like porterhouses. You’re talking about, so- Like tomahawks. There’s a difference between a t-bone and a porterhouse. I said bull . Oh my God, Nicole did a curse word! BS, I think it’s BS. YouTube police coming in. They’ll come fine Nicole. Nicole, $10,000, give it to YouTube police. Please don’t fine me. All right. I have to feed my family. Turn the fire hose on her! What I was saying . I guess tomahawks are kind of overrated. So- They’re like rib, from the rib. I mean a tomahawk is a rib-eye, but it’s bone in with a French cut bone. I think it’s ridiculous. I think there’s a lot of these like, they’re like nine inch thick tomahawks. I don’t need those. I watched a video where, I think one thing that irks me about steak in general is, the sort of culture behind like doing everything we can to like, Guga Foods on YouTube. I love Guga Foods! We love Guga, and I know, listen, I love watching stuff. He looks like a baby. He seems like a really cool guy. And I like his sayings and I would love to try his steak. I like how soft he looks. It’s like the only… Head looks so soft. The only food that you can sort of like create an entire media empire on of like just cooking that. That’s not true. I know he does more things, so I watched his video. I’ll you the video that I saw. That’s not true. I’ll tell you the video that I saw. What? It was somebody, they were cooking a tomahawk and they like sous vide it to a certain temperature and then they like seared it off as you would and then they nitrogen froze it. I saw that video too. And they’re like, we’re gonna like shut down the cooking process by nitrogen freezing it and then we’re dropping it into hot oil again. And then we’re nitrogen freezing it. I saw that exact video. And that way we get the craziest crust with the most raw center, and like, I don’t know, maybe I should find that level of craft cool, but I don’t think it like does anything to it. I saw that video too. I don’t know that I need the craziest crust on the outside of my steak. I don’t know- Sometimes you don’t. Makes it better. Let me tell you. And know people will talk about the my art . It’s okay, it’s okay. Hey, hey, hey. It’s tiring, steak is exhausting. Hey Josh, it’s not a big deal. I’m tired, I’m so tired. I know you are. I know, I know, but let me tell you, it’s not a big deal. If someone wants to say, you know, nitrogen freeze their steak, let ’em. No, I know. It’s not bothering you. I’m letting ’em. It’s not hurting you. I know, it’s just in like the tomahawk specifically, the tomahawk is the new filet mignon. Yeah it is. The tomahawk a the new filet mignon, right? Yeah, I don’t like tomahawks. Big old barbarian. It’s extra. You got the liver king out here. Now there are bodybuilders that literally, and like these alpha male type influencers, they’re not just out there being like, all I eat is like steak and water, which there are some people that do that. They’re literally now going, all I eat are six rib-eyes a day. Rib-eyes specifically, tomahawks specifically. Bone-in rib-eye has become like the new salient example of like, I’m a big bad man and this is what men are supposed to eat. And sometimes my favorite steak dishes are a salad. Well, I’m not a girl, not yet a woman and I love a good rib-eye, so what does that say about me? You’re not like other girls, Nicole. You’re different, you like whiskey and pizza. I also love a good steak salad, but I like, like a blue cheese, cherry tomato ,lettuce. Yeah, I made that the other day. I love those. I made like a date syrup vinegarette too. Yum. And I found like fresh figs. Yum! And I roast the fresh figs in honey, blue cheese. Oh! But my steak, here’s another cut of steak that we’ve not talked about. It was invented in California, the Homer steak. Tri-tip? Tri-tip, baby! I love tri-tip. I think it might- Underrated. I don’t know. I think it might be bad. I think tri-tip might be bad. Oh, is it bad? Not bad like ethically. Like the way I said that you were like, is tri-tip canceled? Was tri-tip DMing minors? I don’t think I’ve knowingly tried tri-tip before. Really? I don’t think I’ve ever gone somewhere and said, “Okay, I’ll get the tri-tip.” I think they’re just like, “Hey, my uncle cooked this beef. Do you want some?” Yeah and it’s always tri-tip. Uncles love cooking tri-tip. Uncles love tri-tip. The funniest thing about tri-tip, tri-tip is literally shaped like a triangle, so it gets thinner at the bottom and then thicker at the top. And most people when they cook like a full, like a tri-tip wouldn’t be a steak. You can cut it into steaks. It’s pretty bad as a steak. It’s bad as a steak, yeah. But when you roast it whole and it’s a big part of California barbecue. When you have a roast of beef, what’s like the first step you do to make sure it cooks evenly? Truss it. You like truss it. You tie it up so it all has the same, tri-tip is like, it’s a triangle. You can’t truss a triangle. You can’t truss a triangle, right? You can’t truss a triangle. You can’t truss a damn triangle. So, it’s thinner at one end which some people like because like in Brazilian barbecue on the Churrascaria, right? It’s like, it’s doneness. Like well done is the tip part. Correct. And then the more, yeah. So, some people like it. So it’s good for feeding a family. But yeah, no, I salt brine the tri-tip for like two days. I stuffed it with garlic. I sous vide it for like eight hours in the office. Pretty inconvenient for everybody, but I lost my sous vide machine at home. Where is it? I seared it off and I made a lovely like steak salad with it. I sliced the steak very, very thin, almost like roast beef. Where’s your sous vide machine? I don’t know. What’d you mean you lost it? If somebody could send me a sous vide machine, that’d be great, ’cause I really did lose it. So what did we learn? What’s the best cut of steak, Josh? Rapid fire, let’s go through some other steaks real quick. Oh, okay. How you feel about skirt? Like it. Love it. In tacos. Probably top three. I don’t even like skirt steak in tacos. I like costillas de res in tacos. Okay, you’re special. A beef rib cut steak. That’s what Sonoratown uses and that’s maybe the best steak experience. All righty. Okay, New York strip, New York strip? Eh. I like it better as a roast. Why do you keep touching me? I like it better as a roast. You keep touching me . I don’t mean to touch you, I mean like- You go, you’re like, really trying to like convince me. No, I’m like- Of your claim right now. I don’t know, man. I’m trying to sell you a car. Wait, this happens more when I’m hungover. Oh yeah? Have you noticed that? I think you just need something to hold onto. That makes sense, it’s shaking here. New York strip. It’s just okay. It’s just fine. Better as a roast. New York strip loin roast? Better. I don’t think, I’ve never had it as a roast. Big fat cap. Cooks better roasting it. Okay. That’s what I like. What are other ones? T-Bone, porterhouse. Don’t care about either of those. It’s two steaks in one. Get outta here. Just gimme one good steak. Don’t put two steaks in one. Gimme one margarita. London broil. Aw boo! Cut London broils a steak and just sear it off and go to town. Boo! You know, chuck roll. I don’t know, I think a chuck roll’s a big thing. What other steak cuts are out there? Bavette! Bavette is great, is that not the same as a hanger steak? I don’t know, man. Tri-tip, let’s see. For some reason there’s brisket on our freaking- Yeah, that’s not a steak. That’s like lobster to steak. Yeah, prime rib is there. Yeah, tenderloin, hanger. Oh, you know, you can’t have a beef wellington without a filet of beef. A good filet, but then you cut it into steaks and that’s like filet, right? Yeah. Not like, filet mignon is only part. It’s like, you know, a specific part of that. That’s good. What else, hanger? Eh. Top sirloin, no, I’m sticking with my answer. I’m sticking that top sirloin is the single best cut of steak out there. And I’m sticking to rib-eye. It’s versatile. Thank you for this lovely conversation. I don’t think we’re ever gonna see eye to eye, but I respect you and I appreciate your view, sir. This show is sponsored by Better Help. Now my brain’s always racing. I guess that’s what happens when you’re constantly going on energy drink fueled wild culinary adventures. But in all seriousness, there are those times where we have thoughts and fears and anxieties and our minds just keep racing throughout the day and all night. Yeah, you ever find that just as you’re trying to fall asleep, your brain suddenly won’t stop talking? It’s no fun lying in bed awake with those not so fun thoughts and talking through those thoughts can be a big help. That’s why Nicole and I think therapy is a great idea for anyone. Whether you’re currently going through some struggles or you just want a place to talk. Therapy gives you a place to do that, so you can get out of your negative thought cycles and find some mental and emotional peace. And Better Help is a great way to take that first step. You can do it completely online and get matched with a licensed therapist, experiencing the benefits of therapy from the comfort of your own home. Oh yeah and taking proactive action with your mental health is just a mature, smart thing to do. So get a break from your thoughts with Better Help. Visit betterhelp.com/hotdog today and get 10% off your first month. That’s Better Help, H-E-L-P.com/hotdog. Go to war with bland cooking and start seasoning your damn food with the Mythical Kitchen salt well. We are proud to finally stock a salt well that’s ready to support you on your seasoning journey. The Mythical Kitchen salt well features a laser engraved wood top with suction rings for airtight closure and a wide marble base for swift salting. Did you say suction rings? I said suction rings! Available now at mythical.com. That was so good. It felt so advertisementy, I loved it. All right, Nicole. We heard what you and I had to say, now it’s time to find out what other the wacky opinions are rattling out there in the universe. It’s time for a segment we call- “Opinions are like Casseroles.” But hey, before we get to that, we wanna do our famous segment that everybody knows and loves. Review a review where we take one of your Apple Podcast five star reviews and read it on the show and then we review your review. This is from Voltage Chick, five stars. Please read this. Josh and Nicole, I’ll literally do a back flip in my car. No joke. Don’t even begin to question me. If you read this on the pod. As far as a five star rating, I’d give this one a two out of five stars. Two out of five. I love how passionate they are, but one, they misspelled Nicole. Okay, I just, I have a bone to pick. My name is N-I-C-O-L-E. Yeah. There is no H anywhere in my name. Stop putting it in there, it doesn’t exist! Yeah, so that, you lose one star for that and then you lose two additional stars. Because I believe in safe defensive driving. Nicole, you know that. No back flips in the car. I don’t even like to eat burritos in the car anymore because I had a mishap once. I don’t eat in the car anymore either. Where there was a hole in the bottom of the foil and I bit into the burrito and a hot beans squirted onto my crotch. Oh no! And then I swerved a little bit because I had hot crotch beans. Oh no! And so- Not the crotch beans! But again, if you want us to roast your reviews, please go on Apple Podcast, give us five stars. We need it for our self-esteem and it really helps us out. Do we know how? No. But we appreciate it anyway. It just looks kind of cool. It’s like 4.7, wow. Thank you. All right, reminder, before we get into “Opinions are like Casseroles,” that is for audio only. So this is our sign off if you’re on the video watchers. But Maggie, roll that first clip. Hi Josh and Nicole. Hey. Hey. I have a question for you. Yes? Ooh. When I was in college one summer, I was really poor and me and my buddy Kevin lived entirely on Arby’s and Honeycomb for an entire summer. That was all that we ate. My question for you is, if you needed to survive an entire summer and could only eat from one fast food restaurant and have one cereal- Why are those your two options? What would you choose? Thank you for all you do. I really love the show and I really love everything Mythical does, bye! If you wanna hear us answer that burning question, one fast food restaurant to survive and one box of cereal, go head over to Spotify, Apple Podcast, wherever the heck you get your podcast. That’s our sign off for now. Thank you so much for stopping by, “A Hotdog is a Sandwich.” We got new episodes of our podcast out on audio every Wednesday, out on video every Sunday over on the Mythical Kitchen YouTube channel. If you wanna be featured on “Opinions are like Casseroles” you can call us at 833 Dog-Pod1, 833 Dog-Pod1. I just need you to know that also, I don’t memorize anyone’s phone numbers, just my own, my house, and this. I haven’t memorized, I don’t know David’s phone number by heart. I don’t know your phone number by heart. I don’t know anybody’s. I know this and my personal house and my own cell phone. I know Deep, I know John, I know Deep’s Sister Roma. I know Chad, I know my grandma. Wow. And I know 833 Dog-Pod1. to be featured on “Opinions are like Casseroles.” Check out our YouTube videos. We cook and stuff sometimes. Yeah, we’ll see you next time. Bye-bye now. Kisses. Peace out.