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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 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 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. 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 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 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. 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 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 is the final weight of it on your plate. But obviously, we all know as cooks 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. 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 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 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. 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 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. 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. 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 do this now, man. 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. 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 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. Take Ow. I'm sorry. You said booby. I'm sorry. I didn't mean to get your booby bay. What? Your ube?
Josh speaking in Pig Ladin will save them. You I'm sorry. That was flippant on the butter. Okay. Quick butter base. Big butter base. And then we're out. We're out. That rests in the butter. 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. 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 thin or like 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. I didn't know. May I say this no longer tastes like steak. It tastes like a meal. Anybody? What? It 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 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'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 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. 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 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. 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. Nicole was on to something. I'm all nonsense all the time. Nicole, I get what you're saying. I agree. I think one of those was maybe a little bit not as uh not as rendered fat. Take took a little bit longer to chew. And I think the first one was the bone. I don't know. The first one felt like it was like Yeah. a little bit less tender, a little bit less render on the fat there. I don't know, man. You know what is interesting?
Okay. No, put steak in my mouth. you your uh your guess has been logged and I will tell you if you're correct or not uh after you 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 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 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 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 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. I love that. But there's a variable here though, right? If 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. 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 kind of consider myself master of ceremonies. I would really like this bloom and onion.
No, I want it. I think I should have the bloom onion. I want the blooming ONION. I TELL YOU WHAT, 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 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 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. 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 dog named Gravy? Are you talking about chowder? I don't know. Maybe this is a crazy take. 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 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. 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 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. UTTER bull crap. We found that away from the bone is more better.
No bone. A bone. The intramuscular connective tissue doesn't render as much. It's 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 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 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. LET'S GO. I WIN. SUCK IT. YES. OH, IT FEELS so good. 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.
