This is the most High Steaks episode yet. Because they actually had to brainstorm 🧠 on how to cook this bad boy without harming the 🥩 steak in it raw form.😅
That steak looks like one that I'd need to nap for 8 hours after eating it looks sooooo good! It probably came with a label that said "Do not operate heavy machinery after consumption" lol
They should implement backyard games such as cornhole, jenga, ladder toss, or horseshoe so while the steak is cooking that can play the game and the winner gets to taste it first or something. I think that would he cool
I started watching Hi 5 when I was still 13 now I'm 20 and still loving Matt and Bryan. All love guys keep doing what you're doing. Love from Philippines.
Jeez I haven't realized how long ago Matt and Amanda, crazy crew, and team edge have been around... I've really been here since almost the beginning 🔥🔥🔥
I can't get enough of this channel. The learning, techniques, conversations, brotherly love, it's warm and comforting....like the steaks Bryan cooks. I feel the love, fun, and care from the screen. Can't wait til the next episode. P.S. Tequila, Vodka, or Cheese tasting next 😊
It’s so cool to see you guys talk about Napa wine. Even if you don’t know what you’re talking about, as someone who’s born/raised in Napa, I thoroughly enjoyed it 😂
This channel is like Team Edge/old Hi5 Studios' "After Dark Edition." It still has the PG-13 humor but with a little spice on top. I'm loving the more mature content.
I know they were trying something with the whole podcast type beat while grilling steaks but I honestly just prefer this more casual interaction talking about the steak, wines and general banter.
Love the interaction between the crew, Matt and Bryan, but I was thinking maybe you guys could expand the people involved and give them a microphone, in order to listen better to the conversations and to fill better the moments where you wait for the steak to cook. Don't get me wrong, love the rough look this channel has, but I feel like with some QoL improvements it can still remain "rough" looking and be a higher quality product. Sorry for my English, not my first language
Next time you should cook a tomahawk steak on high and fast so it gets a good char, right after wrap it up and stick it back in the cooker on low wrap it with aluminum foil with some butter maybe some beer and whatever else you can think of. Other than that great job on the videos loving all the content throughout all the channels
Could be ever get a fun little episode of it being Bailey and Sam hosting the episode and if need be to add a lil spice, Bryan dress as chef and Matthias as a waiter
Favourite episode so far. I like the comparison videos, but ones like this where the steak is somewhat unusual (In this instant, it's particularly big) and they need to discuss how to cook it and eat it. Then the different drinks being discussed while the steak is prepared makes for some nice filler.
I’m pregnant and love steak. These videos make me crave steak but knowing that it would have to be well done sucks. First meal for me after delivery is going to be steak.
That is so easy to cook. Bryan, put the meat flat down with a little bit of water in a pot than, leave it for 25 minutes cooking,then remove it and put in the grill, but before you do that, the water you were cooking the meat used it with any spices you wanted,but make the sauce creamy almost solid. Then pour on the meat and then put it in the grill for 30 minutes.
Tomahawk steak is the meat between the ribs, effectively it's a ribeye steak with a full rib attached. 5:34 Cutting it pretty much eliminates the point of a tomahawk steak. As mentioned the full rib hanging off of it is what separates a tomahawk steak from a cowboy cut steak so if you're not going to cook it with the rib attaches you might as well get a cowboy cut which is a bone-in ribeye steak or a ribeye steak. 6:32 To make steak tar tar you sear the outside of the meat BEFORE you cut it so kill surface level bacteria then the interior of the steak remains raw which you can then grind into a paste with spices to make steak tar tar. Matt's right what you were offering is liable to make somebody sick. 8:26 You let the bottle sit out whilst open before pouring or sit out in a decanter before pouring, when you pour though you should pour down the rim of the glass to avoid disturbing the wine, whilst allowing for maximum aeration. (depending on the variety of wine) In truth it has very little bearing on the taste whether you aim for the center of the glass or pour down the side, but pouring down the side allows for better aeration. 15:04 The punt in the wine bottle is NOT there to serve any purpose in modern wine bottles. Historically the punt was put into bottles to help the bottle stand upright on the table from a time when glass blowing was done by hand and was less likely to create a bottle that would stand on it's own power. Now with bottles that are machine manufactured the punt of a bottle serves no purpose other than to be a relic of yester-year so it simply persists out of the historic precedent. A hard or soft pour refers to the AMOUNT of liquid in a glass. A hard pour means more than standard and likewise a soft pour is less than standard. A standard pour of wine is 5 ounces. Pouring down the side is actually better for aeration, when the wine hits the bottom after being poured down the side the wine will rush to level off and will help to aerate the wine without disturbing the wine. That's also why you swirl wine instead of shaking it, to help aerate without disturbing it. 37:25 I'd worry less about your goggles and more that breathing in that smoke like that can be causing permanent lung damage. 37:54 When you cut it right away it screws up the rest of the steak. Cutting it anywhere allows the juice from the entire steak to escape. What you're doing when you let a steak rest is allowing the juice inside the steak to redistribute throughout the steak to preserve flavor and juiciness in the entire steak. 38:57 The red liquid that drips from a steak is NOT blood, it's myoglobin a protein found in muscle that is responsible for supplying oxygen to the muscle. Like hemoglobin, myoglobin is red because of the iron content which turns it red when exposed to oxygen. Myoglobin is the reason why muscle tissue is red. 41:16 Because he cut a section of it right away it isn't the same as leaving the ENTIRE steak in-tact whilst resting, so it wouldn't be any juicier since the juice was allowed to run out after the initial cut.
That they used in all their videos presumably? They've used pre-blended spice groups in the past it's much cheaper and you can tailor to your specific taste if you mix it yourself. Their seasoning blends are a mix of (in no particular order): Salt Oregano Garlic Onion Powder Ground Red Chili flakes (That means it's a general blend of chili peppers, but it's primarily cayenne pepper) Bell Pepper (The seasoning they use is specifically red bell pepper which is fruitier and sweeter than the other colors) Black Pepper If you want it pre-blended they use Chicago Style Steak seasoning, but IMO you can make a more interesting blend yourself. Instead of Ground Red Chili flakes try a mixture of Calabrian Chilies, Thai Chilies and Ancho Chilies. Thai Chilies are considered relatively hot by most people, but have a bright fruity flavor. Calabrian Chilies likewise have a bright fruit flavor, but heat levels around that of a Cayenne Chili, and Ancho Chilies have a more vegetal flavor. You can find pre-smoked black pepper which will added a small element of smoke to your dish. Typically fresh ground spices have more flavor than pre-ground so if you buy dried chilies, whole peppercorns, fresh oregano etc you're going to have a more flavorful steak. As a personal recommendation if you like a bit of smoke and a bit of heat on your food take some Chipotle Chili paste and rub a thin coating on it in lieu of some salt (as typically pastes like that are salty) and then take some powder chicken stock also in lieu of some salt. It'll add some extra depth to your steak. Better than boullion has a Chipotle Chili flavor that would fit the bill it's mixed with some pretty standard stock ingredients like a mirepoix (Celery, Carrot and Onion) and some tomato it's pretty decent and relatively cheap compared to other prepackaged chipotle chili pastes and a lot more convenient than smoking your own jalapenos and grinding them into paste yourself. If you want even more added flavor when you're oiling your pan add some whiskey to the pan to begin to reduce down as the oil heats up that way you can imbue some flavor from the alcohol into the meat without the whiskey acting on the raw meat. If you like a good crust your pan has to be hot before adding the steak anyway.
I love how each Red Wine "prides" themselves on listing all the nice flavors in the bouquet you are supposed to be experiencing, But every Red Wine I have ever had all tastes the same and it's always bad
Wait, wait, wait, wait. This blows my mind. Did Bryan and Matt not really know each other until after Bryan and Sarah were married? Did they get to know each other primarily through working on RU-vid together?
Sous vide at between 129°F to 135°F for like 12 hours(usually one hour per inch thickness of stake, but with it being bone in and how huge that is id rather go for longer to be safe), then hard sear hot and fast.(or the guga special,use a flame thrower to sear it) That would be the only way to keep it medium/medium rare with that thick of a stake.
As a wine lover from Sonoma County, California...I am offended on how you discussed and drank the wines...................LMAO JK JK I totally agree with you though, the tastes between prices are barely different. I think it all depends on how the company does their work on their wines.
If you get your onions cold it slows the enzyme responsible for causing tear production. 30 minutes in the freezer should do the trick if you don't want to wear goggles to cut an onion.
Hmmmm. Well I mean that Wagyu Tomahawk steak seems good but if I was Bryan, I would probably get a melted butter in a small bowl, use a brush. NOT a paint brush, but one of the brushes that you use to like place a butter or such on the meat and then add the seasons so that way it'll like stick. As for cutting it, I would do it carefully so that way I don't cut myself or worse.
You know in the start I wasn't loving alot like how much content can you get out of 2 guys cooking and eating stake😂 but I have really grown to love the deep conversation between Brian and matt
