Busting Steakhouse Myths

Channel: Mythical Kitchen

YouTube Video ID: 4Cu5VasCy5g

Transcript

Today, we're busting restaurant steak
myths. Does every steak actually need to
be medium rare? Do steaks only need salt
and pepper? How much weight do steaks
actually lose when you're cooking them?
Are these all just myths pedled from
steakhouse to steakhouse, from chef to
chef, waiting to be busted? To find out,
we've assembled this highly trained team
of extra serious culinary professionals
to put them to the test. Because this is
Mythb.
I FEEL like we're a little rusty, but
we'll get there. We'll get back there.
You know what I mean?
>> I'm not rusty at all. I'm locked in.
>> Oil up the rusty bits.
>> Have you breathed in a while?
>> Yeah. Probably flex your arms at some
point. They're looking looking kind of
locked in there, bro.
>> Tense. I'm like a spring. I'm ready to
cook. Like a tough New York strip. Myth
Munchers, you promise TO COOK THE STEAK
AND NOTHING BUT THE STEAK. SO HELP YOU
STEAK.
>> YES. AND THIS special Myth Munchers is
sponsored by Outback Steakhouse BECAUSE
IT'S STEAKHOUSE MONTH. WOO!
>> YAY. AND BOY, do they have proper good
stakes. In today's episode, we're all
getting to taste four dishes from the
Outback Steakhouse menu to inform our
testing. To be like us, get yourself to
an Outback before it hits July. Midm,
>> what's up, man?
>> Before you raise the stakes,
>> I want to show you something else I've
been working on. This is very serious.
>> Okay, we need to be blooming more
things. The bloom and onion, great
start. Fantastic. Everyone loves a bloom
and onion. Why are we not blooming more
food? It seems obvious. It'd be
distracting for the masses. We can make
bloom in hamburgers. Bloom in pizzas.
Bloom in tacos. Why not bloom in apple?
It's just dicing and frying. Wrong. To
bloom is divine. To bloom is an act of
courage.
>> Blooming can take you to such glorious
heights. There's me to remind you of the
type of heights that blooming can take
you to. Bloom yourself. Bloom me. Bloom
life. Bloom death. Bloom god. Bloom
heaven. A great blooming to cover the
earth once and for all.
>> This is the only thing that could be
bloomed out of the things that you
showed to be bloom.
>> Oh my god. I'm going to bloom.
Sounds like Trevor can be bloomed.
>> That one.
>> Okay, just something to mle over. Just
something to mle over. You know, just
think about that. Not Trevor blooming. I
don't want to mle any of that. Man
puncher it.
>> Okay, we have to take on some steakhouse
myths. So, a thing that I've always been
really curious about is that the steaks
are listed by the raw weight, but then
the finish weight is obviously going to
be different. I've heard that you lose
roughly 20% of the weight, but I want to
see how that differs between rare,
medium, versus well done steaks to see
how much steak you're actually getting.
>> Oh, cool.
>> Myth number two. How many people How
many people say all a steak needs is
salt and pepper?
>> A lot of people. A lot of people say
that all the time. But have you ever
actually blind tasted it against a more
developed seasoning? I'm curious to see
how it's actually different. How that
affects the cooking? Cuz it actually
can.
>> Oh my god. I'm going to develop my
seasoning. He's developing season right
now.
>> Trevor, you're going to like this one.
Okay. Myth three, the bone is where the
flavor is. Trevor, anything to say?
>> Nope.
>> All right. Uh, myth three, the bone is
where the flavor is. Uh, so many people
say you got to cook a bone in steak if
you actually want flavor. I'm really
curious to see how that affects both the
cooking and the flavoring. So, we're
going to blind taste steak that's been
cooked on the bone. It's not. And then
finally, this is my favorite one that
every steak should be cooked medium
rare. I have a sneaking suspicion that
there are some steaks, some fattier ones
that can handle a longer cook, but we're
going to test it once and for all.
>> This is so exciting.
>> I'm excited. There's no more cards. Oh,
>> okay.
>> Shoot, man. That means
>> No, there's more cards. You give us You
give us cards.
>> They're little cards. Write down your
guesses on what myths you think are
going to be munched today. And did I
mention the winner gets a full bloom and
onion to eat by themselves? Not a single
petal shall be taken by another person.
Boo. I'm a good sharer. No, you don't
get to share. You win. You eat that by
yourself and we stare at you.
>> He's the real sharer.
>> Silence.
>> Got him.
>> Now, we were inspired by the different
steaks at Outback Steakhouse. They have
a premier line of steaks that bring you
to what I can only assume is pure
Australian bliss. Their proper good
steak lineup features different cuts and
styles. From the new 15 ounce Downunder
Del Monaco ribeye to Victoria's
Famemenan to their 12 oouncez New York
strip and even the new 20 oz bonein
ribeye. Okay, so the first myth that
we're munching today, we are testing it
on a New York strip. So we're going to
try the 12 oz New York strip from
Outback. Now that's proper medium rare.
I can't I can't keep doing the accent. I
can't do it the whole time. Man, that is
a perfect cook on that, though. That's
>> agreed. Looks like he feeds himself
first.
>> Oh my god.
>> You going to cut us a piece there, big
fella?
>> No, you got to do it.
Okay. I'm literally all the way over
here.
>> Okay. Tell the people what I'm going to
>> Cole's good being a friend, being a
mother, but that's not all she is. She's
so much more. Nicole good at cooking.
>> Cooking. Oh, Nicole can scroll through
her phone for longer than anyone I've
ever known.
>> No. Detected. Delicious. Wow.
>> Beautiful jar on the outside. Like the
importance of a good sear.
>> So well represented here. Wonderfully
seasoned.
>> A good steak.
>> That's a good steak, man. That's a good
steak.
>> Little breakfast steak. Chili munch that
first myth.
>> I'm ready.
>> Munch it. Sorry, I forced a habit.
>> Okay, we're actually testing something
that I've always wanted to test and I've
never actually se seen this particular
experiment performed, but so many people
go to a steakhouse and they order a 12
oz steak and they think that that is the
final weight of it on your plate. But
obviously, we all know as cooks that
that is the weight of the raw steak.
However, I'm really curious to see if
different preparations at different
temperatures lead to more moisture loss
because mostly what you're losing is
you're losing some rendered fat and
you're also losing some of that
moisture, some of the juices that end up
running out into the pan.
>> Juices,
>> you're losing that. But to me, it would
make sense that a rare steak would weigh
more than a well done steak
>> simply because there's more juice in
your pants.
>> Yeah, I agree with that.
>> But I'm curious to see what the degrees
of that are. So, you guys ready to get
ripping?
>> Yes.
>> Everybody crank your pants. to adjust
for any variables. We're both going to
be using one tablesp.
>> Both is more than two.
>> Not all. No, it's not. Both.
>> I think both can mean No, I think both
can mean three. I didn't forget that
Trevor was here.
>> No, sweet.
>> Trevor is
Trevor kind of blends in with the color
palette of all.
>> He does not.
>> You know what I mean? He's got kind of
pinkish overtones to his skin.
>> I'm wearing all black right now.
>> Yeah. I guess I just thought you were
more wall. I don't know.
>> It's okay. I'm sorry, Mr. Cook.
>> All right. Okay. Okay. Okay. tablespoon
of oil. Do we Yeah, we should salt these
steaks. Salt.
>> Yeah.
>> Do you think that'll affect your
>> Here, I'll season all the steaks.
>> Oh, thank you. All right, let's go in.
>> And all of these steaks have been
pre-eighed and they're all what, like a
few grams off.
>> They're all close to 16 ounces, but
we'll we'll uh officially weigh that
later. This is getting nice and smoky.
We're simply going to parent sear and
roast these. We're not going to do any
butter basing cuz that would affect the
weight.
>> Thank you.
>> Oh my god.
>> Sorry.
>> Oh my god. I'm going to bloom. No, don't
bloom.
>> Okay, we're going to sear these steaks.
We're going to get them cooked to rare,
medium, and well done. Sear and then pan
roast. Get the nice fat cap roasted. Uh,
and then we'll weigh them and eat them
and see what happens.
>> Exciting.
>> Yay.
>> And then I'll tell you, wait. If you
need a a reason to stay, I'll tell you a
fun anecdote about my brother John and
Crocodile Dundee actor Paul Hogan. Stay
tuned after the break. Okay, so I seared
this heavily on both sides. Gave it a
quick little run in the oven, and I got
this to a final temp of 123° right in
the middle of air. Where you at?
>> Awesome. I did the same thing but for
longer in the oven and I got to 142.
>> Shocker here. I did the same thing and
mine took a little vacation in the oven
and uh pull that baby out at 157. That's
hard.
>> Yeah, it's hard. My dad used to cook
steaks. The leftovers go in an omelette.
>> Yum.
>> Dad omelette. All right. So, this steak
was 16.05 oz. I'm just going to shake
the moisture off of it. Let's see where
this ended up at rare.
14.1. So that is a 12% loss at rare,
which is significantly lower than the
alleged 20 to 25.
>> That's good.
>> Meat loss.
>> So if you want more steak, you order
your steak rare.
>> In theory, I guess.
>> Okay, I'm out of courtesy. I'm going to
wipe.
>> Yeah, it's like the gym equipment. I
never wipe it.
>> Yeah.
>> Ew.
>> OH,
JOSH makes a long joke.
>> Josh booty sweat on
>> my steak is at one at 15.9 O. Let's see
what we got now in our yield. 13.7
someone.
>> Wait, wait. Is that seven or one? That's
one.
>> Oh, I can't read from here.
>> Okay. 13.1 oz, which if you do the math,
>> that is a total of 17.6%
loss.
>> Okay. Okay.
>> So, so far like we are saying this is
12% loss. That's 17 1.5%. I'm getting
mad, man.
>> That's a pretty big loss, man. And I
mean, this is medium. This is kind of on
the more medium rare side of medium,
>> I would say. So, yes. You know this is
what do they call you know like like
medium rare plus.
>> This is medium rare plus.
>> This is medium rare plus.
>> I hate people that order medium rare
plus thing. Bro,
>> if you order your food plus, you're
already a negative in my eyes.
>> All right. Crank that old boy.
>> 15.95
oz. Starting weight.
>> All right. See that FINAL
GO.
>> 12 even. Bro,
>> it's pretty incredible. We went from a
full pound of steak to 3/4 of a pound of
steak.
>> What the heck?
>> I mean, I don't even need to do the
math. That's 25%. So, yeah, we went from
12% weight loss on a rare steak to 25%
weight loss.
>> Wild
>> on a well done steak. That's crazy,
guys. Water weighs a lot, it seems.
>> Here's the thing. Here's the thing I've
learned. Water, it's wet.
>> It's wet.
>> And that's what I think is crazy. Uh so
ultimately if we want to talk about a
20% moisture loss given our math here
that only happens at the upper range of
medium. So medium is where that's going
to happen.
>> Right. Right. Right.
>> So if you're thinking that all steaks
lose 20% of mass that myth has been
>> munched.
Um
>> all right gentlemen. This time we're
tasting Victoria's filet minan.
Can we steal it from her? She called me
a gentleman. Would a gentleman steal a
steak from Miss Victoria? No.
>> I believe they're alluding to Queen
Victoria.
>> Oh, okay.
>> I'm not sure.
>> God saver. Am I right?
>> That's what I'm saying. And Queen
Victoria reigned, of course, as we all
know, in the 18.
>> Grab a bite, guys.
>> Just shut up and eat it.
>> Sorry.
Wow.
>> You know what I like about this one?
Super tender. Also, the seasoning is
really good, too.
>> It got steak in the biggest bite, and I
love that about you. Big old bite.
>> I got half it on my finger.
>> Little finger shakes over here.
>> It's funny because he's from Idaho and
they have fingerakes.
>> There's a hyper regional food called
finger stakes in Idaho.
>> Mhm.
>> No, but you didn't give the full
exposition to the crowd.
>> Okay. But they understand that he's
Okay, that was delicious. Let's go ahead
and munch our next myth.
>> Now, we got to test the myth that
there's all these people out there that
are saying that you only need salt and
pepper to make a good steak. However,
I'm a man that needs some spice in his
life. But there right before this, but
Trevor, I'm last. Um, he was like, I
love myths that are purely subjective.
And I'm here to say this is not purely
subjective because there are reasons
that you would not want to put a bunch
of spices on a steak because as we all
know, steak, one of the big parts is
searing it very, very hot and spices can
burn.
>> Yes.
>> So,
>> totally.
>> I see the appeal in just doing salt and
pepper, even sometimes just salt. The
pepper gets a good toast on it.
>> I'm that way. And then when you add
spices to it, that can come in the form
of a sauce. Right.
>> I didn't hear a word you said.
>> Cuz you were miming and mocking.
>> I was I wasn't mocking. I was just
miming.
>> No, Nicole. Trevor, you're out. Nicole,
you're in. Nicole covered that steak in
seasonings. We made a classic seasoning
blend. Outback uses a wonderful
seasoning blend on their steaks. We're
inspired by it. So, we're going to get
that all seasoned up. I'm going to go
with just salt and pepper.
>> Do you want me to get all around it?
Like all around? All
>> Yeah, all around. Um,
>> I'm a big fan of just putting salt on my
steak and then once it's cooked, putting
pepper on because sometimes the pepper
can burn.
>> I used to think that and then I wisened
up.
>> What do you mean?
>> I simply got smarter. I got older. I got
wiser and I said, "You know what? That
burn of the pepper. You ever have like
blackened cajun blackened red fish?"
>> Sure,
>> sure.
And so I was like, you know what? I kind
of like the spices burning in there a
little bit. God, I love Flame and Yan,
but they have so many sides to season.
>> My fingers are all doy.
>> Your fingers are dirty. All right,
Nicole, you're out. Trevor, you're back
in.
>> You guys literally don't even care about
me.
>> I do care about Trevor. We can't
>> We can't do this now, man. We got We got
>> What am I doing? I wasn't I didn't hear
anything you said.
>> Now that's an awesome,
>> guys. Earlier, I promised an anecdote
about my brother John Sharer and
Crocodile Dundy actor Paul Hogan. And if
you stick around for the fourth myth,
you'll get to hear me say it.
>> Stay tuned for another teaser.
>> A little bit. Okay. Okay. I'll give you
a hint. I'll give you a hint. So, it was
at a charity Australian wine gala.
That's all I'll say. That's all I'll
say. That's all I'll say right now.
That's all you got to stick around. I'm
waiting with baited breath.
>> That's right. Okay, Jakes in the pan.
They're hot. Get some butter in there.
We got to go quick. Get my butter. GET
MY GET MY BUTTER. Take
>> Ow. I'm sorry. I'm sorry.
>> You said booby.
>> I'm sorry. I didn't mean to get your
your booby bay. What? Your ube?
>> Josh speaking in Pig Ladin will save
them. You
>> I'm sorry. That was that was flippant on
the butter. Okay. Quick butter base.
>> Big butter base. And then we're out.
We're out. We're out. We're out. We're
out. We're out. We're out. That rests in
the butter. Bang. Bang. Bang. We're
trying to see. You can already see that
like yours does have that's not sear.
That's That's burnt spice, right? Oh,
>> and we are cast iron searing our steaks.
If you're grilling, it might act
differently, but getting so much pan
contact on that, right?
>> We'll see how this uh how this fares.
Let it rest for a couple minutes and pop
it in.
>> Yeah.
>> You said pop it in. Pop it in your What?
>> Mouth hole.
>> Okay, we pulled both.
>> What? What's up, Nicole?
>> Okay.
>> Okay. Okay. Okay. We pulled the steaks.
>> Mappito.
>> Sorry. We got to go back to Australian.
Pulled stikes. We pulled this eggs at
125 degrees. Going on the more rare
side. We'll test that out. But what are
you seeing on this? The spices look
burnt. Not look burnt.
>> But it smells nice. It looks black.
>> It does look tasty. A little black in
steak. I will cut bites for everybody.
>> Small, please. Tiny itty bitty.
>> That's big old bite.
>> You want like like thin or like thick
small?
>> Thick small.
>> Thick small. Okay.
>> Thick small.
>> Whichever. What do you want,
>> dude? Just whatever the chef recommends,
bro. I'll take half the thick. Take half
a thick small and then I'll do a nice
little thin. This looks dankity.
>> M.
Wow.
>> You guys don't taste that and yearn for
more flavor.
>> M. You cooked the [ __ ] out of that,
>> dude. That I know, right? It's kind of
nice,
>> bro. You cooked that steak.
>> Yeah. All right.
>> Oh my god, that steak is
>> These are good steaks. We got
>> thick small for us, boss.
>> Thick small.
>> So, this is the super secret mythical
kitchen spice blend. We did see it burn
in the pan. Salt, paprika, pepper, onion
and garlic powder, cayenne, coriander,
and turmeric.
>> We just said it was super secret.
>> Not anymore. What's that?
>> That is really good. May I say
something?
>> No. Yeah. No. No. I didn't know.
>> May I say this no longer tastes like
steak. It tastes like a meal. Anybody?
Anybody?
>> What?
>> It like like the beef flavor is mask,
not accentuated.
>> What do you mean mask? So that's why
spices were coveted throughout history
is because they accentuate the food
isn't mass good.
>> They're good. They're both good.
>> I like them both.
>> From from my perspective though, I think
when you cook a steak on a grill, it's
different. But when you're cast ironing
it, I think you do get too much burn on
the spices for me. Right. Are you guys
tasting that?
>> I just like a pure expression of beef
and I feel like I get that with salt and
pepper. I think the Mishagos of all the
spices, they are delicious, but I do
think they muddy the flavor of the steak
and I stand by that.
>> If we need someone to officially push
the vote over here,
>> I will see. I will see that the salt and
pepper is like it is. It's just a
classic steak flavor and it's really
good and it's old, reliable. I am very
brave and I'm willing to also reach
across the aisle to get this bipartisan
build done. And I'm going over to team
salt and pepper. I think the spice is
really
I think the spices really did burn on
that one.
>> Yeah, they really did. Okay, so we we're
all in agreement. S&P is the way to go.
>> Holy smokes.
>> This myth munch.
>> Anybody have steak fatigue?
>> No.
>> No [ __ ]
>> I really enjoy this.
>> All right, now let's dig in to this 20
oz bone in ribeye.
>> Alex,
>> no vegetables, bro.
>> M.
>> How tender. That was a tremendously
tender steak.
>> But I didn't even have to chew that much
cuz how tender. After Trevor went duck
mode again.
What is duck mode?
>> You don't chew.
>> Let's get to our next method.
>> I'm a duck eat. As you can see, driver
and Nicole cannot I can see. You can Oh,
you Yeah, he lifts his blindfold up. So,
anyways, what we're going to do, this is
an interesting one. We have
configurations of steaks here. This is
part of a bone and ribeye that is
farther away from the bone. And as you
can see, this is the part of the bone
and ribeye that is closer to the bone.
>> I'm blindfolded.
>> Most people say that the bone is where
the flavor is. Or the closer the bone,
the sweeter the meat. Meat shouldn't be
sweet. But anyways, the proximity to the
bone is where the most flavorful meat is
at. I've never actually put that to the
test. Cooking a bone in steak is fun. It
feels like an event, but honestly,
sometimes it's a bit of a burden,
especially at home. Yeah.
>> So, we're actually going to see
blindfolded if we can taste to see if
the meat was cut closer to the bone or
further away from the bone. These are
nice thinner bone and rib eyes.
>> Dude, what's your proximity to the bone
right now?
>> What What kind of bone procs am I
running, bro?
>> Yeah. What's your bone process
centimeter and a half of bone procs
right now? Who wants to go first? Who
wants me to feed them?
>> Uh Nicole, please.
>> Okay.
>> I'm maxing. Is that what the kids are
saying? Blank maxing.
>> Exactly. Kids are saying a lot of
maxing. I think these are two equivalent
bites. Okay, I'm going in. I'm going in
the mouth. There you go.
>> Mhm.
>> Okay. Do you have any inkling if that
was closer or further away from the
bone?
>> No, I have no inkling, but I am enjoying
it. It's very well seasoned.
>> Okay. Okay. You're a lot of chewing time
in this episode. Should have done
busting yogurt my
yogurt. Good.
>> What is your experience in flavor? Like,
did you prefer one or the other? I
preferred the flavor of the first one
more because the fat melted um faster on
contact which makes me feel like it's
further away from the bone and more like
towards towards the center of the cow.
>> So, here's something that we also know
for a fact is that the bone does retain
heat. So, if you're cooking a bone in
steak, no matter what, the meat that's
closer to the bone is going to be more
rare, which does mean the connective
tissue won't break down as much.
>> All right, Trevor, you ready?
>> Okay, hold on.
>> I'm going to move back. Okay,
>> hold on. Hold on. Hold on. Hold on. Get
coming in. In goes the trinker.
Okay, I'm ready for next bite.
>> Okay, next bite coming in. Oh,
okay. I like how expressive you are with
your voice while you're eating steak.
>> But your arms are crossed, so it means
no nonsense.
>> No nonsense. No nonsense. Nicole Nicole
was on to something.
>> I'm all nonsense all the time.
>> Nicole, I I get what you're saying. I
agree. I think one of those was maybe a
little bit a little bit not not as not
as uh not as rendered fat. Take took a
little bit longer to chew. And I think
I think the first one was the bone. I
don't know. The first one felt like it
was like Yeah. a little bit a little bit
less tender, a little bit less less
render on the fat there. I don't know,
man. You know what what is interesting?
Okay. Okay. No, put put steak in my
mouth. you your your uh your guess has
been logged and I will tell you if
you're correct or not uh after you feed
me sake. Feed me sake. It
>> was bright in here.
>> How was your hand as greasy holding the
knife?
>> Oh yeah. So greasy, bud. I don't know
how it happened either.
>> So greasy, bud.
>> I'll tell you I'll tell you what though.
So when you are cutting the bone in
steak.
>> Yeah.
>> I was really trying to like find a fat
like a nice good nugget.
>> I'm getting you a good nugget.
>> Okay. I just wanted to let you know what
I was doing.
>> Okay. Look out. what I'm juggling.
Okay, both pieces of steak are on the
same cutting board, so you don't know
which one I'm giving you. Coming in
chuga chew chew.
Chew it up. You have a cool stance right
now, man. You look like you're about to
do a split in between two semi-truckss.
>> My glutes My glutes are sore. Okay. Now
you Okay. Now you
That's the bone, right? That's the bone
part. I don't know. Josh, that's the
bone part. Is it? Oh, definitely the
bone part.
>> You are
correct.
>> Oh, sorry. You two are both correct.
Yeah, you all three of us are correct.
And I think all three of us probably
liked the meat near the bone less in a
vacuum. I love chewing on the bone. I
love taking that little part, this
little guy there,
>> or getting that little meat, you know,
>> makes me feel feral.
>> Makes me feel feral. I love that. But
there's a variable here though, right?
If this this steak is cooked to like a
proper medium rare, I mean that is and
this wasn't even finished in the oven.
This is a beastro sear job, right? This
is wonderful. If this is cooked to
medium rare, that means the meat near
the bone is going to be rare. If this is
cooked to medium well, the meat near the
bone is going to be medium. So the meat
near the bone probably be more tender.
If that was cooked to medium well, but
you cook the steak properly, it's going
to be more rare near the bone. You're
going to get more of that connective
tissue. I don't know, man. Ain't nothing
wrong with a boneless steak at the end
of the day.
>> Agreed.
>> I agree. This myth has been munched.
>> Munched. We found out. We did science.
All right. Here we've got the 15 oz down
under Delmon Monaco ribeye. And you're
going in on the Mac. Let me cut you off
a piece. So, we're testing on this myth
to see if medium rare is actually the
best for all steaks. So, we're going to
be testing a ribeye against a filt for
this one. But, this is a wonderful
medium rare cooked boneless ribeye. Num.
>> Did you cut a piece for Okay, here we
go.
>> You cut a piece for you, bro.
>> I'm obsessed with the char flavor. It's
really good. Or you actually get a lot
of that character from the beef as well,
right?
>> Well, I really hope I win that bloom and
onion.
>> I'm going to win it. Oh, am I eligible
for it?
>> Why would
>> I don't know. I don't know. I kind of
consider myself master of ceremonies. I
would really like this bloom and onion.
>> No, I want it.
>> No, I
>> I think I should have the bloom onion.
>> I want the blooming ONION.
>> I TELL YOU WHAT, I I also, not to brag,
I have the ability to drive to Outback
and get a bloom and onion by myself. I
kind of want to do that tonight.
>> I'm I'm swear if I don't get the
blooming onion, I'm going to bloom right
here, right now. Don't you dare. Don't
bloom here right now.
>> Bloom all over.
>> We had THE BLOOMING INCIDENT 2023.
>> I want the blooming onion and I will get
it.
>> So at this wine gala.
>> Oh yeah.
>> Sorry guys.
>> My brother John Sher.
>> Yeah.
>> Yes.
>> Worked in the Adelaide wine industry.
>> He sees none other than Crocodile Dundee
himself. That's right. Paul Hogan
sitting at a table. His name's not
Crocodile Dundee. And Paul, Mr. Hogan,
is eating a steak. My brother John walks
up to Paul, steak, knife in hand, and
goes.
I don't know if I should tell it. I
don't know if I should finish it.
>> No, no, no. Say, say it.
>> I should say it. I should But I don't
know if they're if I mean, the stakes
are getting cold.
>> The steaks have never been
>> And my brother says to him,
"That's not a knife."
And then um and then uh Paul Hogan goes,
"I just leave it, mate." And then my
brother walked away.
>> Great story, man.
>> So in the movie Crocodile Dundy, he he
has a famous line where he goes, "That's
that's not an ally."
>> So we're testing now to see
if medium rare at exactly 135° is
appropriate for every steak. We have the
two what I would consider some of the
most opposite of the mainstream steaks.
A nice fatty ribeye versus a
tremendously lean fillet mcnan fillet.
We have these cooked at medium rare and
medium to see if medium will actually
help break down some of that
intramuscular fat and ultimately taste
better.
>> This is a great test. I'm loving it.
>> Why you laughing?
>> You make me laugh. I don't know.
>> I'm laughing. I'm using the big knife.
You guys want some steak?
>> Yeah. I don't know what's more
embarrassing, the way you told that
story or what actually happened to John.
>> I've never watched crocodile duck.
Pretty pretty bad day for the Sharer
boys. We're being honest.
>> Is it a good movie? I've never seen
Crocodile.
>> I really love Crocodile Dundee. I think
it's a wonderful movie. Look at that.
Nice medium cook on that. Nice medium
rare cook over here.
>> What's the point of it?
>> There's um let's see. There's crocodile
hunters poachers.
>> Okay.
>> Uh Paul Ho. Just eat this steak. I don't
know. I don't have time to No, I'm just
doing thin. You guys get thick short.
Medium rare fillet.
>> Yeah.
>> Look at that. Nice red.
>> Tastes like steak.
Okay. All right.
>> What do you guys feel?
>> I think for me, the more rare one, it's
like significantly better. I think for
filt, I love a more rare cook on that.
>> I'd even go maybe even a little bit
shorter than medium rare on that. But to
me, the slightly more well-cooked one,
like it really does actively take away
from the steak experience for me.
>> Yeah. And I don't mind. Yeah.
>> You're not trying to render fat, so it's
like fine to take less time. Exactly.
>> You're 100% right.
>> Exactly. All right. Let's cut over. Now
we got some fed on our mate.
>> I want to cut my own piece now.
>> Oh my god. Cut your own piece. I'm I'm
eating my piece.
>> Go over there.
>> I'm eating my piece at the 135. Okay.
I'm going to eat my piece.
It's like still.
Pretty good.
>> Riby is just delicious.
>> I agree.
>> Okay, now let's cut this one.
>> That was gross. E.
>> That was so gross. I'm so sorry.
>> Oh my god. No, it's okay. I went to a
movie and there was this kid that was
chewing popcorn so loud, mouth open next
to me and I wanted to freak out,
>> but I didn't.
>> I cut my on a kid in a movie theater.
>> Yeah. Yeah, I almost did.
>> H
I don't know. Gravy,
>> are you calling me gravy?
>> I know it seems messed up.
>> Did I make I made a reference to
something though, right? Isn't gravy
like a cartoon
cartoon dog named Gravy? Are you talking
about chowder?
>> I don't know. Maybe this is Maybe this
is a crazy take. I I still think I like
the rare. The
>> medium rare is kind of better, right?
>> I think the medium rare like you don't
need to It's like the fat rendering
difference isn't so significant. Like
it's still just better, I think.
>> Yeah. I like the wet meat flesh in this
one more better. You know what I mean?
>> I agree you guys.
>> Mhm. Like getting especially when you're
if you're going like suvid or reverse
sear or something, but I wouldn't expect
most people to do that at home. um you
don't get as much of like a a cooked
texture on the outside, right?
>> You know what I mean? But when you're
searing a steak hot and fresh and ready
as most people would do, you are getting
a little bit of that gray ring.
>> So like when you're trying to cook it
more to render out the fat, you're just
getting more overcooked meat on the
outside.
>> Yeah. Going to medium rare. I didn't
think that I would be the medium rare
hardliner, but here I am. And you know
what that means? This myth munch us.
GOD, WE'RE so back, man. Myth Munch.
When the last time we munched a myth,
dude. Dude,
>> a minute. Ages, man.
>> I don't want to eat steak.
>> I'm so full. I need to lay down.
>> Go lay down. Go lay down. We'll tally up
the results.
>> I'll just lay over here.
>> We'll see you guys. All right, myth
munchers. Back here at our jobs that we
love. All right, myth munchers. So,
let's go through this. Myth number one
was that steaks lose about 20% of their
weight during cooking process. We found
that that is true only at the medium
percent. Well done. It lost about 25%
and then rare only lost 12%. Number two,
steaks only need salt and pepper. We
tested to see how a homemade mythical
kitchen spice blend test in a proper
searing and roasting process. We found
that it really did burn. Salt and pepper
is the way to go.
>> Sorry, my wire decorum.
>> Sorry, my wire was out.
>> Nicole's out here showing her wire to
anyone who will ask.
Myth number three, the sweeter the meat,
the nearer the bone. Myth number three,
the nearer the bone, the closer to God.
Myth number three, they say that the
meat nearest to the bone is the most
tender and flavorful. WE FOUND
>> BULL CRAP.
>> BULL CRAP. UTTER bull crap. We found
that away from the bone is more better.
No bone. A bone. The the the
intramuscular connective tissue doesn't
render as much. It's not nice.
>> Not nice.
>> And then finally, is medium rare really
best for every steak? We took the two
most favorite steaks. We can find the
fillet minion and the ribeye or the
ankot in French if you anyways. Um, just
want to show off that little diddy.
>> What did you say?
>> What?
>> Say
>> anyways, we cooked that one to medium
rare and one to medium. And we we found
out that yeah, medium rare really did
perform best across both. So, let's see
how much questions you get right.
Nicole,
>> reporting live from Poor Pis Spit,
Australia, we have medium, salt and
pepper, near to bone, and 135. Looks
like I got three out of four.
>> Right. Good.
>> I got three out of four. Right.
>> Oh, shoot. This is going to be tough for
me, man. All right, Trevor, what you
got?
>> What's up, everybody? I'm Trevor the Sex
Evers, and I got rare. Just kidding.
Medium, spiced, no bone, and 135.
I also got three out of four correct.
Okay, I got one. I fudged up. I messed
up. My name's Haish Bumble from Wongong.
Got medium only spice near bone 145. I I
I bungled it. I bungled this one. So,
I'm out of the running for the bloom and
onion, which sucks. I really wanted
So, we get to share it and you get to
watch us eat it. I guess you can share
it or if you want a tiebreaker question.
>> Yeah, I'm ready. Um,
what year was Outback Steakhouse
founded?
>> 1989.
>> Trevor.
>> Uh, were you going to say 16 something?
>> Lower.
>> Yeah, I guess you are feeling lower or
higher.
>> Um, n would you say
>> 1989?
>> 1988.
>> We got 198. And the answer is
>> 1988.
>> 198.
>> YES.
YES.
>> LET'S GO.
>> I WIN. SUCK IT. YES. OH, IT FEELS so
good. I I really wanted to share it, but
this feels so good. Oh my god. Hold on.
You should really come over here and
watch. This is spectacular.
Look at this guy go. It's like watching
an otter crack open clams and suck them
off his tummy. Look at that.
They say happy as a clam. I should say
happy as an otter with clams.
>> It's really good. Anyways, I hope you
learned a lot today. Thank you so much
to Outback. Make sure you get yourself
to an Outback Steakhouse to get a proper
good steak this June. We'll see youall
next time. Go to war with bland cooking
and start seasoning your damn food with
a mythical kitchen salt well. Available
now at mythical.com.