Today we’re choosing the best cut of steak. – Let’s talk about that. ((Intro Music)) – Good Mythical Morning. – We are about to figure out what the best cut of steak really is. But first, this portion of today’s episode is sponsored by Air Up the world’s first hydration system that flavors plain water through scent. – Yes, and I’ve been on my Air Up kick for a while now. Check this thing out. It’s completely changed the way I drink water. So obviously, the first thing you do is put water in it, and then you give yourself a flavor pod and you just stick this sucker right there on it, pull it up just a little bit to activate it, and then you drink. And these flavor pods give your totally plain water a new scent that makes your brain think that you’re drinking flavored water. This is Wild Berry. My favorite flavor right now. – It’s like playing a big prank on yourself. 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Click the link in the description to get one of the limited time, limited edition bundles perfect for holiday gift giving. – And thanks again to Air Up for sponsoring this portion of today’s episode. Now we have had our fair share of steaks on this show, from chain restaurants to mail order to international dishes. – We even cooked a steak in a dishwasher, which we do not recommend unless you prefer your steak looking like a human liver. – But somehow, after all that, we’ve never decided what is the best cut of steak. – Even Mythical Kitchen on their podcast. A Hotdog is a Sandwich. They had a whole episode about it. – Right, but were they blindfolded? It’s time for Trying Every Cut of Steak to Determine the Best? Bovine If I Do. ((Music)) – As you can see, we can’t. – [Stevie] Okay, boys, you’re going to taste, rate, And guess six cuts of steak today. New York strip, filet, top sirloin, porterhouse, bavette, and rib eye. Delivered via. – Ba-who? – [Stevie] Bavette. – Bavette. – [Stevie] Yes. I’m told it is trendy, this cut of meat. – We’re into that. – [Stevie] They’re all going to be delivered via the patent pending Beefy Buckaroo. Let’s go ahead and bring in that first cut so we can see how this works. – Oh, wow. Look at that Beefy Buckaroo. – I wonder what it looks like. – I smell steak, though. – [Stevie] Okay. And then we will bring the forks out. This is how this mechanism works. ((Laughing)) – Oh, hey, listen, don’t Dick Bowser this situation. You got to make sure you fully chew, okay? – Oh, I am. How close did he come to dying at that steakhouse? – If there were not somebody there who did the Heimlich, he would not be with us. – Wow. – This is a nice tender, tender, tender, tender cut of meat. I quite like it. – Tastes like steak to me. – It tastes like steak, which you’re not a huge fan of. But that’s, there’s a long list of things. There’s a long list of things that you’re not a fan of. I might be on it from time to time, but, you know, it’s fine. – What is this? Okay, first of all, on a scale of 1 to 10, how much do you like it? I’m going to say. I’m going to say three. – You dislike this one? – I did not like it. – The interesting thing is that I actually think this is a this is a cut that I normally would like. But for some reason, I’m not digging this one too hard. I’m going to go with, I’m going to go with a five – [Stevie] Okay, and your guess? Three, two, one. – Filet. – Sirloin. – Filet. – Filet. – I think so. I don’t know. – Yeah, I mean, I just said sirloin because that’s the one that I was always told is, like, the one that taste the worst. – Okay. – I don’t know. – Well, I’ve been told that we sourced these all from the same butcher, not necessarily the same cow. So it’s all the same quality. – Okay. ((Music)) – Ya-haw? – Yeehaw! – Did cowboys say Ya-haw? ((Screaming Like A Cowboy)) – Oh, gosh. These are some big bites. – That’s why I want you to chew it 30 times on each side, just like Nana told you. – Now we’re talking. This one’s got a good taste to it. – I don’t know. It’s not that much better. Six. – I think this one is dramatically better. Maybe it’s because there’s, like, some fattiness to it. I’m going to give it. I’m going to give it an eight. – Okay. Ready to guess what it is? – Yup. – [Stevie] I was just waiting until you swallowed. Three, two, one. – Sirloin. – Ribeye. Because, I mean, ribeye, I think, is my favorite. But if I didn’t say a sirloin, isn’t that the one that supposed to be crappy? – Crappy is a strong word. I mean, Josh really likes sirloin. – Okay, well, maybe sirloin is my thing. – I think rib eye, I think, has more marbling than that. I don’t know. Let’s find out ((Music)) – Yep, yep, yep, yep, yep, yep, yep, yep. – Move it in. – And, oh, And since we’re eating a precut bite of this steak. The rest is going to go to the crew to enjoy as complete steaks just, you know. If you want it, you got it. – Okay. – This is pretty good to me. – Pretty good. – Not as good as the last one to me. – I think it’s a little bit better than anything I’ve had thus far. Creeping up the scale to a seven. – I’m going to give it a. – What did I give the other one, an eight? – [Stevie] Yeah. – I’m gonna give this one a, I’m gonna give this one a six. – You like it. But not a whole lot. – Yeah. – [Stevie] Three, two, one. – New York strip. – Sirloin. Oh, that’s a good guess. – Why do you think that’s a good guess? – I don’t know. ((Laughing)) – You you said it with confidence. It could be that ((Music)) – Wrestle up the cowpokes. It’s time for some steak. Uh huh, there it is. That is good. You like it? – I think I might like it quite a bit. – I wouldn’t call it the most tender of steak. – There’s some stuff going on in there. – What is the one that we didn’t know what it was? – [Link] A duvet. – [Rhett] A bidet. ((Laughing)) The bidet cut. – Is it in your bathroom or on your bedspread? – Basically, I think it’s from a cow that has only been bideted. – Gross. – Yeah. – Or clean. Maybe that’s cleaner. – It’s a super clean steak. I don’t know anything about that one. I think I’m about to Dick Bowser over here. – I don’t, I’m going to. I’m calling that a six. – I don’t think I’m going to say, determine that way. I’m about to Dick Bowser ((Laughing)) – Yeah, yeah, yeah. Don’t do that. – Meaning I’m about to choke, is what I. – Yeah, right, right, right. – You know, honestly, I think I like a steak more when there’s more stuff rubbed on it and I got more peppercorn in that bite. – Oh, you got some corn? some peppercorn? – Pepper coin. – Pepper coin. Link’s new cryptocurrency. – I’m a lover of pepper coin, so. – I’ll pay for that in pepper coin. – I’m going to give this one a seven. – And I think I said six. Right? I think that’s what I did. Uh, what is it? Um, I don’t know. – Ready. – [Stevie] Three, two, one. – Bavette – Ribeye. You might be right about that. I don’t know what the, What the bidet is, so. I felt, I tasted a little gristle in there. – I got no gristle. – Oh. ((Music)) – Come along, little doggies. – Doggy. Little doggy. See, the thing I don’t like about steak is that it requires a lot of chewing work. You know? – But that’s one of your favorite things. – I’m a pudding man. – But, you’re such a good chewer. – But I feel like I have to work so hard at this to get it down to pudding. – Oh, baby. – Oh, that’s tender, though this is the easiest chew so far. – That’s good. – I’m almost quickly making this into pudding. – Oh, that’s good. – Eight. – It’s tender. – I ate it. That’s not my score. I was just letting you know I ate it. An eight. I give it an eight. – I mean, it is the most tender, so I think I know what I’m going to guess is the cut. But for me, eight, seven. I’ve already guessed what I think this is. – I think it’s a six in my mind. – Why no, you no like? – Needs more pepper coin. – Pepper coin. See? The reason you don’t like it because it’s chewing work but chewing is, you’re sort of known. – I chew so hard at everything that I have to chew even harder for this. I just don’t have it in me. – It’s like when somebody is like a professional comedian and then they show up at your party and you expect them to be funny and they’re not. And you’re like, I thought you were funny. You’re like, I’m funny for a living, not just for your amusement. Is that how it feels? Is that what you’re talking about? – You know, in a way, yes. – And then there are these comedians who really are, act like comedians when they come to your party, and you’re kind of like, hey, bro, don’t you just do this for a living? Tone it down, bro. – I’m not paying. – Tone it down. Like you don’t have to be. You’re not on stage right now. – What are we, by the way? – I don’t know, man. – Me neither. – I’m trying to figure that out. – Ready to guess. – Yes. – [Stevie] Three, two, one. – Filet. – Filet mignon. – That’s got to be a filet, right? I thought the first one was a filet, but that was more tender than the first one. – Yeah, yep. I’m feeling good about that. ((Music)) – Yah! – It’s your last rodeo. Okay. This one’s pretty tender. Makes me want to go hmm. – Yeah, that’s pretty good. – What do you think about it? The fact that you already swallowed it whole, basically. – No, there’s more. And now it’s gone. Tender. It’s got a little bit of. It has some interest factor to it. Like there was something else happening just besides the meat. It felt like there was a little fat, but then the fat just kind of melted away. Like it wasn’t grizzly. – Yeah, that was a good one. – This might be. This might be a nine. – Nine? – I think it might be a nine. – No, man. I think it might be a nine. I’m going to give it a nine. – It’s not my favorite. I’m going to give it a solid seven, though. What is it? – [Stevie] Three, two, one. – Ribeye. – Bavette. – Bidet. Bidet. – Bavette. – Bidet. – Bavet. – Bidet. – Bavet. – Do you have bidet on the buffet? – Ba-zay? Bosom? Cow bosom. – [Stevie] And guys, you can go ahead and take off your blindfolds. – It wasn’t me. – We both guessed something at least twice. – [Stevie] Okay, so Link your favorite steak was the New York Strip. – Good call, my man. Good call, my man. – [Stevie] Yours was porterhouse. And we can unpack more in Good Mythical More. – I thought I was a ribeye man. I’m a New York strip, dude. – [Stevie] There’s a lot to learn. – And let me say, technically, so am I. Because the porterhouse is a New York strip and a filet together, which is why I’m so fond of it, because those are my two favorite cuts of steak, typically. So the fact that I like the porterhouse makes me feel a little bit vindicated, like I’m not crazy. – [Stevie] Yeah. Combined, your, your collective favorite was the porterhouse. Rhett, you got one correct. – Dang – [Stevie] Link, you got three. – Dang, the steak The non steak guy got three right. Well, I want to know. I want to know which ones they were. – [Stevie] We’ll unpack it more in Good Mythical More. But Link, you are officially the A-1 since day one and you get the special trophy. – I’m impressed, man. I’m impressed. ((Laughing)) – This special trophy. – Yeah, yeah, yeah. It looks like, just like a bottle of A-1, ((Laughing)) But it’s a trophy. – Shake well. – Thanks for subscribing and clicking that bell. – You know what time it is. – Hello, I’m Lindsay, and I’m here in the Arctic Circle in Tromsø, Norway. And it is time to spin the Wheel of Mythicality. – Well, we’ve got Mythical Beasts everywhere, man. – That’s the Arctic Circle? – Top of the world. Click the top link to watch us craft the perfect Thanksgiving. Leftover sandwich for Jordan from Sporked. In Good Mythical More. – And to find out where the Wheel of Mythicality is going to land. – [Rhett] We all got to eat and we’re all going to die. But in the meantime, check out our Last Meals tee and hat. Available now at Mythical.com