Seeing these 3 back together brings back my childhood. I watched these guys when I was 11 and now I'm 18. I wouldn't really now how their content is anymore but these guys are all I watched for 3 years straight.
mathias always ruins the good shows for his stupid dumb hobby shows NO ONE likes they suck mathias bring back dope or nope overkill is def overrrated it sucks
I don’t think this channel is as labor intensive as the others. It may, in fact fade out because the lack thereof, but I’m sure it’s going to be posting on it’s general schedule here on out
I’m sorry but it will happen unless Matthias likes doing this channel because Dope or Nope was a GREAT channel until He didn’t feel good about it because Tanner and Woods left and did it alone and now he quit
This was so fun. Watching you three always makes me smile. Ideas: Mind over matter. Seeing how suggestion or smell could make something taste bad. Cook a good steak, but tell the person before that it's expired or old, see if that knowledge effects their opinion of the steak after they taste it. Or let the person smell something nasty before they try the steak, and see how much that effects the taste. Other idea: Just cook a super expensive steak for Joey's dog. LOL. Imagine that video title. "I cooked a $100 dollar steak for my dog" That would be funny.
What I like about this channel is that it’s not really about the business it is just some friends and well brothers having fun and eating steak and just recording it
I LOVE seeing the original TE on this channel. This channel will never die b/c this is purely for pleasure and genuine interests. I love y'all so much! Now we just need an episode with all of you and Bobby and my life will be complete. 😆
This has become one of my favorite channels. I love steaks. My grocery store has wagyu steaks and they are delicious. And I love seeing/learning new ways (and new spices) to use! This is my favorite trio for sure!
This is my second video and all I can say is it’s good to see Matt on a channel again since the end of 863 (which me and my sister have watched four to nine times)
Another fun video guys! Some ideas for you how about some grilled veggies with those steaks? I would love to see Matt cook steaks maybe the really expensive ones. What about some sort of steak substitute? And the tasters have to guess which is steak and which is a fake one. I know there is a company making lab grown meat. That would be a good one to try.
It actually hurts to see Brian overcook the wagyu 😂. I still haven't had it myself, but, from what I've watched from others, you just sear it on each side until it's medium rare. And you always want to pair it with some starch like rice and pickled veggies or some sort of fresh salad to cut the richness.
I hate RU-vid this pops up on my page 7 days after it posts. I try to watch these videos right as published. I'm a dad and a barbeque and this is my jam,, Now I'm 7 days late!!!
Mathies I have watched you for a long time and will continue with these videos but not overkill channel. I miss you on Dope or Nope and I know the rest are gone..hell I don't like cameras and I would join you lol..any way keep up the great work
Bryan, Mathias & Joey talking about what’s happening there… while my husband judges EVERYTHING Bryan is doing & what’s going on as if he’s s an actual food judge 🥩👨⚖️😂
The Grass Fed Steak isn't cheap, but it was also cooked way too much as well. Mid-Rare and it would be more flavorful, but it also isn't going to be as marbled, as the cattle are wandering around more and only eating grass, so it will have more of a bite as we say in the business. I cooked Well-done steaks for customers and Clients, but I hated it, Medium is really pushing it too far as well, but as a Chef, you cook it the way the customer/client wants.
0:58 Price of meat usually comes down to popularity of the cut vs the scarcity of a cut. Filet Mignon is a very small part of the cow so it's expensive, the expense makes it feel 'fancy' so that increases the customer's perception of the cut, but in reality the filet mignon is all texture and lacks flavor which is why it's usually the cut that chef's DISLIKE. A lot of foods are like that, gold plated steaks at some fancy restaurant, well gold is an non-reactive metal it's certainly not adding to the flavor of the meat it just makes it feel more exclusive in fact too much gold can be poisonous when ingested. Caviar is expensive not because it's necessarily 'good', but the scarcity. Fugu is expensive because it can potentially kill you so the training to get a license to prepare it is much higher than other sushi. With beef people will tend to gravitate towards less expensive cuts in a blind taste test, if you include the prices in the blind taste test it will tend to change what they say is their favorite to associate with the price and not actually the meat's taste itself. You see it all the time in packaging too. I guarantee you Crystal Head Vodka isn't worth it's price tag, you're paying for the advertising and the bottle, the vodka inside is just 'fine'. Patron Tequila also not worth the price, it's 'fine' (a little lighter fluidy for me personally but fine) certainly not worth the price, but you're paying for the name not the tequila (though Patron's Citronage is solid). Gran Gala vs Gran Marnier, one is relative cheap the other a premium product in a blind taste test I guarantee you most average people will either say there's not a big difference between the two or will even prefer the Gran Gala. Basically price doesn't always indicate the quality of something. "You get what you pay for" is more about other products, food is such a personal preference that the price tends to be governed by things OTHER than the quality of the product whereas if you're buying a knife or something the more expensive product tends to be made with better material, craftsmanship etc etc (unless you're Kamikoto then you just rip people off as a marketing scheme and sell them over-priced low quality goods made out of the same material discount products are made from) 3:04 When you go in with the attitude that a cheap cut of meat can't be good, the meat tends to live down to your expectations. Less marbling means you need to change how you cook the steak to avoid it getting tough and dried out.
Got an idea. You make burgers with the steak. You make 3 different burgers. 1 is all normal steak and 2 have 75% Normal steak the other 25% is 2 more expensives steaks ground up mixed. could also have a condiment wheel. you gotta spin 3 times.
A cool video idea would be to try the same cut of meat but from different methods of butchering (Halal, Kosher, Plain). It’d be cool to see if there’s a noticeable difference in taste. Thank you all for the content!
ham steak, from a large boar, cooked in a seasoned mixture of butter and pork rub, in a crock pot. i like the thirty dollar steak, it's not as fatty as the other two and i can do more with it.
How about different styles like one sous vide then grilled or a purely grilled one or oven baked at high temp or panfired one with french technique all agaiant each other and have people try it or you all to try it
