[Link] Which fancy steak chain is more well done. – [Rhett] Let’s talk about that. ((Intro Music)) – [Rhett] Good Mythical Morning. – [Link] The foods we’ve feuded in the past – [Link] have mostly been in the fast – [Link] or fast casual food variety. – [Link] But not today, baby. – [Rhett] Today we are tasting menu items – [Rhett] from Fleming’s Prime Steakhouse – [Rhett] and Ruth’s Chris Steakhouse, – [Rhett] a.k.a. the places you went as a kid, – [Rhett] if your parents got a promotion – [Rhett] or your rich uncle came to visit. – [Link] Now while Ruth’s Chris – [Link] has over 140 locations in 21 countries. – [Link] Does Fleming’s with 64 locations – [Link] based all in the U.S. – [Link] deserve to dominate – [Link] the competition in the world? It’s time for – [Link] Food Feuds: Fleming’s versus Ruth’s Chris – [Stevie] Gentlemen, in each round – [Stevie] you’re going to taste similar foods – [Stevie] from both Fleming’s – [Stevie] and Ruth’s Chris Steakhouses. – [Stevie] You’ll give each food item a rating – [Stevie] from 1 to 10. – [Stevie] The restaurant with the most points – [Stevie] at the end – [Stevie] will be the winner – [Stevie] and receive the chance – [Stevie] to sponsor a future GMM episode. – [Rhett] But they won’t. – [Link] And it’ll happen. – [Stevie] And first up, the way that I like to start – [Stevie] every steak house meal – [Stevie] with a nice bowl of lobster bisque. – [Stevie] On Rhett’s side, we have Fleming’s for $18, – [Stevie] and on Link’s Ruth’s Chris for $15. – [Link] Now, yours is more orange than mine. – [Rhett] Fleming’s does the orange. – [Link] The spiced sherry cream – [Link] contained therein. – [Rhett] Oh, I got it. – [Link] I just took it. – [Rhett] Okay, I’ll let you. – [Link] Take the lobster. – [Link] Well, I was, I didn’t mean to take it. – [Rhett] I’ll let you. Okay? Are you done? – [Link] Make sure you do the spoon rake – [Link] on the backside. – [Rhett] See, but that causes me to lose my bisque. – [Link] I love a good lobster bisque. – [Link] It’s good. – [Link] I predict it’s not going to be as good – [Link] as this just based on the color alone. – [Rhett] You think the orange is bad? – [Rhett] This is more expensive. – [Link] I like the name Fleming’s better – [Link] than Ruth’s Chris. – [Link] It’s hard to say. – [Link] It doesn’t make any sense. – [Link] But there is a story there. – [Rhett] You know it, – [Rhett] because you’ve been on the Internet before. – [Link] I didn’t know about it until – [Link] I thought I was going to – [Rhett] Oh, no. You should tell the people who – [Link] Who are like me and didn’t know? – [Link] There was a steakhouse – [Link] called Chris Steakhouse. – [Link] And a woman named Ruth – [Link] bought it in 1968. – [Link] She’s a single mom, – [Link] like 38 year old woman. – [Link] Everybody told her not to do it – [Link] because it was in like the classified ad – [Link] and who’d buy a restaurant – [Link] from a classified ad? – [Rhett] Who would do that? – [Link] Lo and behold, 11 years later, – [Link] still going strong – [Link] until it burned to the ground. – [Rhett] Oh, my gosh. – [Link] Then she’s got to move to a new location. – [Link] She can’t take the name – [Link] Chris’s Steakhouse with it. – [Link] So in just a heap of trouble, – [Link] but not a lot of time, she’s like, – [Link] I’m just going to put Ruth’s in front of it – [Link] because that’s me. – [Link] So it’s Ruth’s Chris Steak House now, – [Link] and the rest is history. – [Link] She hated the name, too. – [Link] They worked around it. – [Rhett] I wish I had a fun story about mine. – [Link] What’s up with Fleming? – [Rhett] It’s just somebody named Fleming. – [Rhett] Nothing ever burned down. – [Rhett] Nobody ever bought anything. – [Link] Creamy New Orleans style. – [Rhett] Oh, that’s buttery. – [Link] Oh, this is so much better. – [Link] What’s happening over here – [Link] in Orange Town? – [Rhett] I think you’re right, Link. – [Rhett] I come back over here. – [Link] It’s not bad, but – [Rhett] I think this is significantly better. – [Link] And it makes me want steak more. – [Link] All right, let’s give Fleming’s a score, – [Link] and then let’s give this a higher score. – [Rhett] So much butter in that. – [Rhett] On the lobster bisque scale, five. – [Rhett] Lobster bisque can be great. – [Rhett] Five, that’s not great. – [Rhett] It’s not great. – [Link] Agreed. Five. – [Link] It just is what it is. – [Link] We agree that it’s a five. – [Link] Over here, well, buddy, – [Link] I’m gonna give this a nice solid – [Link] zero on top of a zero. – [Rhett] Eight. – [Rhett] That’s what I was going to give it as well, – [Rhett] because it’s not perfect – [Rhett] and it’s not even almost perfect. – [Rhett] It’s just real good. ((Music)) – [Stevie] If we put these New York strip steaks – [Stevie] in the thumbnail, – [Stevie] it’ll be a strip tease. – [Link] Will it? – [Rhett] Somebody do that. – [Stevie] On Rhett’s side, – [Stevie] we have Fleming’s for $64 – [Stevie] and on Link’s. Ruth’s Chris for $59. – [Link] I’m just doing the same thing you’re doing. – [Rhett] Okay. So the strip steak – [Rhett] is what made steakhouses famous. – [Rhett] You know, in New York especially. – [Rhett] It’s from the short loin. – [Rhett] It’s from the back of the animal. – [Rhett] But this is the interesting thing. – [Rhett] There’s a difference in these two steaks. – [Link] Yes. – [Rhett] Fleming’s does the dry aging process, – [Rhett] which takes about 21 days, – [Rhett] which is, you know, it’s kind of – [Rhett] the the most extravagant thing – [Rhett] that you can do to age your steaks. – [Rhett] But that’s not what Ruth does. – [Link] No, she does a wet age, – [Link] which is basically they put the steaks – [Link] in an airtight bag at low temperatures – [Link] for a week or so. – [Link] It still ages and tenderize the meat, – [Link] but not as well as dry aging. – [Link] According to Cattlemens Steakhouse. – [Link] So we got a third steakhouse way – [Link] in and about these two steakhouses. – [Rhett] Well, how do you settle a score – [Rhett] between two steakhouses? – [Link] A third steakhouse? – [Rhett] Cattlemens. – [Rhett] This is a good piece of meat – [Link] That’s pretty pink. Pretty pink. – [Link] Now, over here, – [Link] they under cook at Ruth’s Chris – [Link] because then they plop it – [Link] on a 500 degree plate, – [Link] which keeps each bite warm, – [Link] but also cooks it a little bit. – [Link] So they anticipate that. – [Link] What are you thinking over here? – [Rhett] I think it’s a really, really, really – [Rhett] strong steak. I’m very happy with it. – [Link] and I like getting a little bit – [Link] of the fattyness in it. – [Rhett] This is called a cross cut. – [Link] It’s dangerous. – [Rhett] Well, I know I’m ahead of you over here, – [Rhett] but Ruth, significantly more tender. – [Link] Is it? Is it? Is it? – [Link] Let me try it. – [Link] I’m just trying to like – [Rhett] But is it a better flavor? – [Link] Oh man. So much more tender. – [Rhett] You didn’t see that – [Link] I didn’t, my eyes were closed. – [Rhett] Ruth’s Chris is better. – [Link] There’s green flecks on the top of Ruth’s Chris. – [Link] What’s this, like, Christmas confetti? – [Link] What’s happening? – [Rhett] Green flecks? It’s probably parsley. – [Rhett] I don’t know. – [Link] I might like it. – [Rhett] I think that it’s seasoned better. – [Rhett] The meat tastes good on both of them, – [Rhett] but I don’t know. – [Rhett] I would have thought that the dry aging process – [Rhett] would have resulted in a more tender meat. – [Rhett] Why else would you take more time – [Rhett] to do something that’s more expensive? – [Rhett] But I don’t know if this is just – [Rhett] this particular steak, – [Rhett] but that wet aged steak, my friend, – [Rhett] tastes better than this dry aged steak. – [Rhett] And what’s the price difference again? – [Stevie] It’s 64 versus 59. – [Rhett] So Fleming’s is actually charging more. – [Link] Fleming’s has a lot more of a salty rub on it. – [Link] I’m not as much of a steak guy, – [Link] so I get drawn in by the good old rub – [Link] and a fatty edge, you know? – [Link] Because I’m just a plain old – [Link] rub it up ribeye guy. – [Link] So I’m kind of liking the Fleming’s – [Link] a little bit more. – [Link] The rub is more flavorful. – [Link] I know it’s not as much about the steak, – [Link] but those green flecks – [Link] kind of weird me out a little bit too. – [Rhett] Well, I wouldn’t hold that against it. – [Rhett] Do you taste them – [Rhett] or do you just see them? – [Link] It is a lot more tender though. – [Link] This is tough for me. I don’t know. – [Link] It’s like, you eat a lot more steak than I do, so. – [Rhett] They’re both very good steaks. – [Link] I’ll let you go first. – [Rhett] I’m going to give the Fleming’s a seven. – [Link] Oh, sorry. – [Rhett] Please, please don’t do that. – [Link] Sorry. – [Rhett] For all of us. – [Rhett] It’s a solid steak, but I was hoping for more, – [Rhett] especially for $64. – [Link] So what do you give it? – [Rhett] A seven, like I said. – [Link] Oh, you give that a full seven? – [Rhett] I mean, it’s a good steak. – [Rhett] I’m thinking about all New York strips – [Rhett] that you could get out there. – [Link] Okay. Well, I’m going to agree – [Link] because I don’t know that much about steaks – [Link] and I liked it. – [Link] So I’m going to give it a seven. – [Rhett] You know much about steaks? – [Link] No, I don’t really like to eat a lot of steaks. – [Rhett] Ruth’s Chris, the flavor is a little bit better. – [Rhett] The tenderness is significantly better, – [Rhett] but I’m not going to go all the way – [Rhett] to a nine. – [Rhett] I’m going to give it a solid eight. – [Link] Okay. I’m also going to give it a seven. – [Link] I like the rub better over here. – [Link] This is more tender. – [Link] I like the idea of a nice hot plate. – [Link] Ooh, danger. ((Music)) – [Rhett] If you’ve been collecting – [Rhett] the Pin of the Month, you know what? – [Rhett] You’re in luck. – [Rhett] Because now you can get the – [Rhett] Collector’s Corkboard. – [Link] Check this thing out. – [Link] This one has pins on it. – [Rhett] Yes, it does. – [Link] But when you get yours, it’s, you know, – [Link] it’s just a corkboard, – [Link] and you put your pins on it. – [Link] 14 inch diameter. – [Link] Yeah. If you just want a – [Link] Mythical corkboard – [Link] for any of your corkable stuff, – [Rhett] This is good cork too. – [Link] Get it at Mythical.com – [Rhett] I know good cork and that’s good cork. – [Link] I grew up with, – [Link] and look, it’s got its own – [Link] little mounting place back here. – [Rhett] That’s good cork. – [Link] I grew up with a bulletin board in my room – [Link] and I was always corking stuff to it. – [Rhett] You and every other child in America? – [Link] Memorabilia from my own life. – [Link] It just made me feel, I don’t know, – [Link] like I was, I had a reason to live. – [Rhett] If you need a reason to live. – [Rhett] Get the Collector’s Corkboard. – [Link] That’s nice, man. – [Rhett] Mythical.com – [Stevie] Okay, more steaks, – [Stevie] because that’s what’s at steak houses – [Rhett] Now, I like a filet mignon – [Rhett] because it’s just so pure. – [Rhett] It’s just so tender and lean. – [Stevie] Well, Rhett, you are cutting into – [Stevie] Fleming’s for $54. – [Stevie] And Link, on your side – [Stevie] is Ruth’s Chris for $52. – [Link] It is tall. – [Rhett] I think this is the steak, – [Rhett] the person who doesn’t like steak, – [Rhett] should steak. – [Rhett] This is what I would get if I were you, – [Rhett] because it’s not a lot of meat. – [Link] That taste good. – [Rhett] I’ve been telling you this. – [Link] I like fat though. – [Link] That’s why I get the ribeye. – [Rhett] But you don’t like fat, – [Rhett] because you never finish it. – [Link] Yeah, but I finish the fatty parts. – [Link] It’s the big hunk of meat part, – [Link] that’s not really my thing. – [Rhett] That’s really, really – [Link] That is good, though. – [Link] You think this is going to flip up – [Link] from the last round? – [Rhett] I don’t know. – [Link] Where you preferred Ruth’s Chris. – [Link] It’s a lot more tender. – [Rhett] This is better, though, flavor wise. – [Rhett] The Fleming’s is doing it. – [Rhett] The Fleming’s is bringing it on the filet. – [Link] Why though? – [Rhett] This is actually, – [Rhett] This is more tender than the Ruth’s Chris. – [Link] Maybe it depends on the bite. – [Rhett] Let me try again. – [Rhett] Where are you talking about, tender on this? – [Rhett] I mean, it’s tender – [Link] Right there. – [Rhett] But look at that. – [Rhett] That’s like falling apart, man. – [Rhett] Look at that. – [Rhett] It’s like literally falling apart. – [Link] Yeah, yeah, yeah. And this over here – [Link] I think it’s a little more tender. – [Link] The rub over here. – [Rhett] It’s falling apart. – [Link] Okay, okay. – [Rhett] How could you say – [Rhett] that’s not more tender? – [Link] Well, the other one was softer. – [Link] That’s what I think of as tenderness. – [Link] Softness. – [Rhett] It’s so soft, it’s falling apart, is what I’m saying. – [Rhett] That one’s more like fine grained – [Rhett] or whatever. – [Link] Let me get this. – [Link] Oh, God, sorry, y’all. – [Rhett] You got to quit doing that. – [Rhett] We’re going to have to escort you out back – [Rhett] to the alley behind the steakhouse. – [Link] The only difference in my experience – [Link] is the rub. – [Link] You know? There’s the rub. – [Rhett] This beef is better, in my opinion. – [Rhett] It’s more tender and the rub is better. – [Rhett] That’s a nine. – [Link] I’m going to give it an eight. – [Link] Even when comparing it to the last round, – [Link] I like it more. – [Link] And I don’t think you’re going to complain – [Link] with either one of these – [Link] unless you’re trying – [Link] to get a free steak out of it. – [Rhett] Try that – [Link] Over here, – [Link] I’m going to give it a seven. – [Rhett] I’m going to give it a seven, as well. – [Link] It doesn’t have that gripping rub – [Link] that I feel like I need in my life. – [Rhett] This round goes to the Flem. – [Rhett] We interrupt this episode – [Rhett] of Good Mythical Morning – [Rhett] to let you know – [Rhett] that we released a completely – [Rhett] unscary video – [Rhett] this past weekend – [Rhett] on the Rhett and Link channel. – [Link] Yes, there’s nothing – [Link] to be frightened by. – [Link] It’s absolutely – [Link] unspooky. – [Rhett] Very spooky. – [Link] “ska-pooky” – [Rhett] Yes, “ska-pooky’ – [Rhett] Finding a haunted house – [Rhett] is easy, I mean, – [Rhett] there’s list of them on the Internet – [Rhett] people make videos – [Rhett] of themselves staying in them – [Link] But staying in an unhaunted house – [Link] that’s complicated – [Link] Are you here? – [Link] Meth activity? – [Woman] There’s something called – [Woman] portals to the underworld. – [Woman] You have 4 of them. ((Scary Music)) – [Link] Man, it is hot. – [Link] It’s hot. – [Rhett] It’s nice though. ((Music)) – [Stevie] I hope you saved room for dessert – [Stevie] because we have cheesecake. – [Stevie] On Rhett’s side from Fleming’s for $16 – [Stevie] and Link’s from Ruth’s Chris for $12. – [Rhett] Fleming’s is coming in more expensive – [Rhett] on almost every round. – [Rhett] Just to note. – [Link] I did not think that would happen. – [Link] And I also forgot that Fleming’s is a place – [Link] where we took the Book of Mythicality – [Link] on its celebration date – [Link] when it was released. – [Rhett] Because we said we would. – [Rhett] In the book, we said we would. – [Link] We did, and we did. – [Link] Me, you, and the book. – [Rhett] And the waiter – [Rhett] who kept wondering what was happening. – [Link] Yeah, and if I know anything, – [Link] it’s a good cheesecake. – [Rhett] They absolutely nailed the cheesecake. – [Link] Is that sauce, alcoholic? – [Link] It’s a strong sauce. – [Rhett] I don’t know. – [Rhett] Is the sauce alcoholic, – [Rhett] because it doesn’t taste that way to me. – [Rhett] It’s a strong fruit sauce, though. – [Link] It really is, right? – [Rhett] It’s very good. – [Rhett] It’s pretty mild as far as cheesecakes go. – [Rhett] It’s not, it doesn’t have a lot of tang to it, – [Rhett] but it’s super, super solid. – [Link] So good. – [Stevie] It’s a strawberry red wine sauce. – [Rhett] Hey! – [Link] Hey, what? That it? That’s all? – [Rhett] Does that sauce have red wine in it? – [Rhett] It’s pretty strong. – [Link] I mean over here, – [Link] this is a freaking entire. – [Rhett] It’s crust all the way around. – [Link] Which is kind of, I really like, – [Link] I’m trying to give you a nice little view. – [Link] They give you a fruit medley option. – [Link] I like that they don’t put the fruit on top. – [Link] Yeah, take another bite. – [Rhett] The crust all the way around – [Rhett] is a nice touch – [Rhett] because that tends to be the best part – [Rhett] of a cheesecake. – [Link] Very sour creamy. – [Rhett] Which I would have said I liked more – [Rhett] until I had Fleming’s next to it. – [Link] And is it because of this sour cream? – [Link] No, it’s not that stuff on top. – [Link] It’s the actual cake of the cheese itself. – [Rhett] Come back to this one now, – [Rhett] that has so much flavor. – [Rhett] It’s going to make this one – [Rhett] taste weird to you. – [Rhett] I think, if I’m right. – [Link] Yeah, but nobody does that. – [Rhett] Yeah, but we do. – [Rhett] That’s what we do on this show. – [Link] Yeah, we compare them. – [Rhett] Then we go back. – [Link] Back to back – [Rhett] I don’t believe there’s any alcohol – [Rhett] in this sauce. It’s very fruity. – [Link] Yeah, I think this might – [Link] be rendered tasteless. – [Rhett] Like, you shouldn’t have gone back to this. – [Rhett] It was good before I had this one. – [Link] I don’t know, though, man. – [Link] I got to trust my my initial impression. – [Rhett] I’m going back to the way I feel about, – [Rhett] about this one. I’m giving that some weight – [Rhett] before I eat that one. – [Rhett] I thought it was very, very solid. – [Link] A little too sour creamy. – [Link] Dang, the more of it I eat – [Rhett] The tang. it keeps you coming back, though. – [Rhett] It makes you want to keep eating it. – [Link] Yeah, it does, man. – [Link] It’s a grower, not a show-er – [Rhett] Seven over here. – [Link] Man, this is – [Link] All right. – [Rhett] What are you going for? – [Link] I’m going to give – [Link] recognition to Fleming’s. – [Rhett] Recognize it. – [Link] Emily, are you related? – [Emily] I was looking forward – [Emily] to you asking me this question. – [Emily] No. ((Laughing)) – [Rhett] Well, you could have – [Link] Glad you had to think about it. – [Rhett] You had time – [Rhett] to come up with something else. – [Emily] I know, I was going to be like – [Emily] I’m an heiress, – [Emily] and we both know that’s not true. – [Link] I’m gonna give it a seven. – [Rhett] I think the Ruth’s Chris is – [Rhett] I’m not going to go all the way to nine. – [Rhett] I can’t do that, because I’ve had – [Rhett] I mean, I’ve been to The Cheesecake Factory. – [Rhett] You know? That’s a fact. – [Link] Pretty good, though. – [Link] And this graham cracker crust – [Link] all the way around. – [Rhett] I’m going to give it an eight. – [Rhett] It’s a solid cheesecake. – [Rhett] Well, I’ve really ruined it now. – [Rhett] Sorry. – [Link] You know what? – [Link] I am going to give it a nine – [Link] because it took me on a journey, – [Link] like it won me over, – [Link] and then I just couldn’t get enough. – [Link] And now I’m in a committed relationship with it. – [Rhett] But you can’t finish it. – [Rhett] There you have it. – [Rhett] Ruth’s Chris pulls it out – [Rhett] 62 to 55. – [Rhett] Which, is that what you would have – [Rhett] thought would have happened? – [Link] I mean, I can finish if I wanted to. – [Link] You think I can’t finish stuff? – [Rhett] I mean – [Link] You’re the one who doesn’t finish stuff. – [Rhett] You don’t want to ruin – [Link] You get excited about things, – [Link] and then you forget about it. – [Link] I’m the finisher, man. – [Link] You’re the starter. – [Rhett] Okay, finish that. – [Link] I’m the finisher. – [Rhett] I’ll be here. – [Rhett] I’m waiting for you to finish it. – [Link] Congratulations, Ruth – [Link] and Chris, for that matter. – [Rhett] Vicariously, Chris, you get congratulations. – [Link] You win the chance – [Link] to sponsor a future GMM episode. – [Rhett] Even though you’re dead. ((Laughing)) – [Rhett] I mean, Ruth’s probably dead too, though, right? – [Link] Probably. Yeah. Yeah, but not in the fire. – [Rhett] You’re both dead. – [Link] Thanks for subscribing – [Link] and clicking that bell. – [Rhett] You know what time it is. – [Beth] I’m Beth. – [Evan] And I’m Evan. – [Evan] And we just gave birth to our daughter, – [Evan] Rhett-and-Link-isha. – [Evan] Just kidding, it’s Kathryn. – [Beth] And it’s time to spin – [Beth] The Wheel of Mythicality. – [Link] Dry sense of humor, those parents. – [Rhett] You almost got us. ((Laughing)) – [Rhett] Click the top link to see how well – [Rhett] we know our table manners – [Rhett] and Good Mythical More – [Link] And to find out where – [Link] the Wheel of Mythicality – [Link] is going to land. – [Link] It’s the ultimate collector’s piece. – [Link] Display all your favorites on our new – [Link] Pin of the Month Collector’s Corkboard. – [Link] Available at Mythical.com “