I love y'all. This is such a chill channel about cooking, learning, and experimenting. I hope at some point you'll invite Joey, Bobby, Marvin, and/or Keobi and have a bro-night together. Just sampling steak and shootin' the breeze.
Y'all are like boy scouts in their camping tent being way too excited over their beef jerky. Just on a "more expensive" level. Y'all are the best, this throwback forgotten content is fantastic. Thanks for uploading it. Got in my dose of laughter tonight.
Yess!! I do work camp a boy scouts (i'm a girl scout, my troop comes and such) and they just criticize every cut of meat at camp like their gordon ramsay, while me and my friends are just savoring the singular piece of meat we get after carrying like 200 lbs (not at once, in sections) of tents, wood, etc.
i think the best part of this channel is just the realness. you can really see they are family, blood or not they have a true bond and a true bond always shines bright, love it guys.
Learning how to cook is always going to be better in the long run than learning how to shop for different meats. I prefer sirloins to anything else, but I have had bad ones. It’s just the way they’re cooked that makes all the difference! This is so chill and I enjoy it a lot. ❤
I laughed the whole time even when matt said "Who would be so desperate to eat Dollar tree Steaks?" ME! I eat Dollar Tree Steaks and Iliked them. Due to being bitten by a Lone Star Tick a couple years ago, I have not eaten meat from a pig, sheep or cow for over a year, but I still appreciate steak even when I can't ever eat it again.
Hey Bryan, helpful comment. If you want to sear steak, especially with high heat, you want to use a fat/oil with a high smoke point (or a higher heat tolerance to burn). An example would be clarified butter/ghee, which is just butter without the milk solids, which makes it burn less easy. So you would be able to sear at a higher heat and get a better crust. Hope this helps!
Also to add to that if you are sous vide the steaks you want to pat them dry after removing from the bags to give them a sear you use more heat energy battling the moist on the steak and won’t get a great crust without over cooking the steak
Actually for making the stake in a pan. When you pour butter over it, you need to make sure it's really really hot. So when your put it on there it starts kinda bubbling/boiling. Cause otherwise you're just dumping grease on it and it really doesn't do much good for the stake. The only thing it really does is make the outside greasy and not necessarily better.😅💖💖
I have no idea or interest in steaks, I have no knowledge of anything around that area, I don't even think I've ever had a steak But damn I am enjoying this channel so much more than I thought I would, seriously please don't stop posting 😁
So glad to see a couple more videos coming out on this channel, can’t wait to see some “fail time” videos lol still holding out hope that “dead channels” aren’t dead if this one is still putting out content 😂
These videos are great and I'm not sure if you guys have thought of it but this would be a great podcast show, just layback videos with a backyard set and while the steak is cooking just chill talking. Plus you could have guests come over to try steaks with you and talk. No matter how you feel like doing the videos they are amazing, keep up the great work and delicious steaks.
My current go to steak is the flat iron, my local butcher has them for around $10 big enough for 2 or a hungry 1(me). Snake river farms Carries wagyu flat iron steaks you should give it a try
0:11 Homely is only an insult in North America really though they don't use it to refer to people typically in British English. Homely in British English means "inviting" or "comfortable", but I suppose you could use it to refer to a person, but you'd have establish it not in the American way, maybe somebody with a homely face could have a "calming" or "comforting" countanance after all words change meaning over time. Literally used to mean figuratively for instance as in the literary sense not literal. Homely in America just means "unattractive" straight up. 0:55 There's grades below 'select". There are infact 8 grades of meat. The order is Canner > Cutter > Utility > Commercial > Standard > Select > Choice > Prime. Wagyu is NOT a grade of beef. Select lacks intramuscular fat and tends to be tougher. Choice have intramuscular fat, but lacks marbling, good cuts to actually choose Choice would be your filets and ribs. Prime has the most intramuscular fat and good marbling. Standard and Commercial are often sold as ungraded or store brand cuts, they're typical cheap. Utility, Cutter, and Canner are seldom sold commercially but are sometimes used to make ground meat, stocks, or other processed meat products. If you really wanted to give this as all types of grade you could have picked up some Standard and Commerical cuts from Walmart or something, they're perfectly edible just not going to be a good steak. Anything below Select has some sort of 'defect' which can range from being from a older cow at the time of slaughter to sick animals (which are still deemed edible if cooked to proper temperature) which is partly why products from Utility, Cutter and Canner are heavily processed from cooked beef. You don't need great beef to make a beef stock that is acceptable for instance nor do you need good beef to make gelatin. Most likely your store brand meat is simply from older cows rather than potentially sick ones which is why the meat looks a little flat and might have an odd tang to it, but if depending on how you dress it up you can still have an acceptable meal with Commercial or Standard grade products. I personally tend to prefer Choice over Prime. Fat is flavor sure, but it's also oil, so if you have a sensitive stomach taking a bit more care with a leaner cut to avoid it drying out can be cause less gastric distress and still be flavorful especially if you plan to add things to enhance the flavor anyway like a marinade. 5:10 Rosemary in your skillet when basting for your reverse sear. 9:38 Contrary to popular belief it's not blood leaking out of your rare(r) steaks it's water colored with myoglobin which gives it the pink hue. Steaks are basically sponges due to the proteins holding onto water.
@@VikingNidhogg I don't care about his pronunciation of Sous Vide first of all, secondly it's not meant to be a "Well actually" post. Mathias never actually told Brian exactly what "homely" meant so I included that. Most people think there are only 3 grades of meat since that's what you hear about so included that. Rosemary in your pan is a suggestion not a correction. Finally the last correction is to dispel a common myth about it being blood. Correcting somebody's pronunciation would simply be spiteful and ill-intentioned.
You guys need to test the difference between 100% grass fed, and grain fed beef. Because that’s where the difference is. I raise grass fed beef, and I know from experience.
i like using oven bags, made out of aluminum foil, for keeping meat warm. i also use a thermal bag, one of the bigger ones and put ice packs in it, the weird thing is, the colder the bag, the longer the meat stays warm. it's because i don't cook steak, on a skillet very often, i use a large sauce pan. the reason for this, it doesn't take as long to heat up. also i like bone out, steak and cooking the rib eye, it's frequently the fattier of the cuts and it's not as wet as the sir loin. i'm curious, as to whether or not, they have explored the skirt steaks from places like Vons or nugget, there's both in los Angeles.
Cast iron seer each side for about 2 1/2 minutes on high heat and then throw each steak directly on the rack in the oven at 450 for about 3 1/2 minutes each side with a pan underneath to catch the drippings. Let the steaks rest for 3 minutes and then pour the drippings back over the steaks and then enjoy. My take on steak
I love y'all. This is such a chill channel about cooking, learning, and experimenting. I hope at some point you'll invite Joey, Bobby, Marvin, and/or Keobi and have a bro-night together. Just sampling steak and shootin' the breeze.
the channel is so chill that the channel art is literally just clip art ripped from google lmao
@@thesadinsomniac and they causally post every few months at best.
Bruh those ppl are gone with the pandemic
Don’t forget Connor 😅
Y’all 😂😂😂 Texas boy
Y'all are like boy scouts in their camping tent being way too excited over their beef jerky. Just on a "more expensive" level. Y'all are the best, this throwback forgotten content is fantastic. Thanks for uploading it. Got in my dose of laughter tonight.
Duh who doesn’t get excited over steak or just food in general 😂
Yess!! I do work camp a boy scouts (i'm a girl scout, my troop comes and such) and they just criticize every cut of meat at camp like their gordon ramsay, while me and my friends are just savoring the singular piece of meat we get after carrying like 200 lbs (not at once, in sections) of tents, wood, etc.
Man, I am so glad you guys are making new High Steaks videos - I friggin love these.
i think the best part of this channel is just the realness. you can really see they are family, blood or not they have a true bond and a true bond always shines bright, love it guys.
I just love their interactions! It's the perfect blend of funny and chill!
Thank you guys for bringing the channel back to life! We enjoy cooking and eating videos!
I can't believe that they are actually posting on this channel again 🤩
I've been waiting for this channel to have more videos AND NOW IM HAPPY.
when Tanner said Papa Johns i lost it! love the videos keep up the great work
2 videos in the same month?! You're spoiling us!
Learning how to cook is always going to be better in the long run than learning how to shop for different meats. I prefer sirloins to anything else, but I have had bad ones. It’s just the way they’re cooked that makes all the difference! This is so chill and I enjoy it a lot. ❤
literally just these three talking to each other is hilarious
LOVING THE LOWKEY CHILL COOKING VIBES
It’s good to see you guys still hanging out, even though you guys aren’t on team edge any more 😢😢
The fact that they are actually still doing this is amazing
Sp glad this channel is back
Just enjoyable laid back conversations with three fun friends. Gotta love it! Plus... steaks 🥩🙂
OMG Thanks for comming back !!
I laughed the whole time even when matt said "Who would be so desperate to eat Dollar tree Steaks?" ME! I eat Dollar Tree Steaks and Iliked them. Due to being bitten by a Lone Star Tick a couple years ago, I have not eaten meat from a pig, sheep or cow for over a year, but I still appreciate steak even when I can't ever eat it again.
So sorry that happened to you! Must be awful to have Alpha-gal syndrome; I'll take my Parkinson's Disease over your allergy any day! I'd starve.
A roulette game for sure is needed at this point 😂 weather it's the meat grade or the seasoning or heck even both
all of my fav channels are posting today, best birthday ever mannn
Please keep posting we love this channel so much!
"thickness doesnt tell u wether its expensive or not" " yeh look at Kim Kardashian" killed melmao
😂
Wow a "new "video already hell yeah I love these videos
you know. i don't even eat meat but i enjoy this channel
love the return of the content!!!!!!!!
Hey Bryan, helpful comment. If you want to sear steak, especially with high heat, you want to use a fat/oil with a high smoke point (or a higher heat tolerance to burn). An example would be clarified butter/ghee, which is just butter without the milk solids, which makes it burn less easy. So you would be able to sear at a higher heat and get a better crust. Hope this helps!
Also to add to that if you are sous vide the steaks you want to pat them dry after removing from the bags to give them a sear you use more heat energy battling the moist on the steak and won’t get a great crust without over cooking the steak
I'm sooo darn happy to see new uploads. :)
i love how the smoke alarm was like
i give up now if there is a fire not my job anymore
Love this channel!!!
I don’t really care for steak but these videos are so chill and funny I live it
when Matt started singing at 1:52 I got a popup ad for spotify premium 🤣
I was eating steak while watching this video. It’s so relaxing and funny!
Actually for making the stake in a pan. When you pour butter over it, you need to make sure it's really really hot. So when your put it on there it starts kinda bubbling/boiling. Cause otherwise you're just dumping grease on it and it really doesn't do much good for the stake. The only thing it really does is make the outside greasy and not necessarily better.😅💖💖
So glad that High Steaks is back!
I have no idea or interest in steaks, I have no knowledge of anything around that area, I don't even think I've ever had a steak
But damn I am enjoying this channel so much more than I thought I would, seriously please don't stop posting 😁
Would love to see a Matthias snack segment. some type of snack he brings to the party
We need more content love this channel
kinda surprised they werent out in the BBQ area, it has such a nice vibe to it with these videos
YES!!!!! THE CHANNEL LIVES!!!!!
Why does it take so long to upload! This is awesome keep em comin!!
I love that the videos have returned after so many months off this is an interesting Channel
do more of this please and thank you
This feels like the impaulsive of steak channels at the end
So glad to see a couple more videos coming out on this channel, can’t wait to see some “fail time” videos lol still holding out hope that “dead channels” aren’t dead if this one is still putting out content 😂
This is a show I watch at night before going to bed and it always make me hungry
keep makin more i love me some steak and yall are good too
ever thought about making a “how to” from choosing the cut to cooking and seasoning? would be cool to watch
The amount of I wish I could cook y’all a steak is a lot!!!!
love the over the top reference
Top Job Chaps 🤘
Homely in the UK is actually a compliment.
love this videos , please uploud more;(
loving these videos keep bringin the steak👍👍
YAY ive been waiting for this for so long
I love this channel but it makes me hungry so I don't know how much I can watch without eating something.
These videos are great and I'm not sure if you guys have thought of it but this would be a great podcast show, just layback videos with a backyard set and while the steak is cooking just chill talking. Plus you could have guests come over to try steaks with you and talk. No matter how you feel like doing the videos they are amazing, keep up the great work and delicious steaks.
Love watching yall, too funny!
U r loved don’t give up
Y’all should do some general steak prep and cooking vids too so we can remake what you guys are having!
I haven't seen y'all in a while and then Matthias's face is on my recommended 😂😂😂 last time i watched y'all together was maybe 2017/2018
My current go to steak is the flat iron, my local butcher has them for around $10 big enough for 2 or a hungry 1(me). Snake river farms Carries wagyu flat iron steaks you should give it a try
I haven't watched you guys in forever, only to find out you guys have a food channel now?
Pro tip, never butter until after you have a sear.
I need more! Something about steak just... is the best.
0:11 Homely is only an insult in North America really though they don't use it to refer to people typically in British English. Homely in British English means "inviting" or "comfortable", but I suppose you could use it to refer to a person, but you'd have establish it not in the American way, maybe somebody with a homely face could have a "calming" or "comforting" countanance after all words change meaning over time. Literally used to mean figuratively for instance as in the literary sense not literal. Homely in America just means "unattractive" straight up.
0:55 There's grades below 'select". There are infact 8 grades of meat. The order is Canner > Cutter > Utility > Commercial > Standard > Select > Choice > Prime. Wagyu is NOT a grade of beef. Select lacks intramuscular fat and tends to be tougher. Choice have intramuscular fat, but lacks marbling, good cuts to actually choose Choice would be your filets and ribs. Prime has the most intramuscular fat and good marbling. Standard and Commercial are often sold as ungraded or store brand cuts, they're typical cheap. Utility, Cutter, and Canner are seldom sold commercially but are sometimes used to make ground meat, stocks, or other processed meat products. If you really wanted to give this as all types of grade you could have picked up some Standard and Commerical cuts from Walmart or something, they're perfectly edible just not going to be a good steak. Anything below Select has some sort of 'defect' which can range from being from a older cow at the time of slaughter to sick animals (which are still deemed edible if cooked to proper temperature) which is partly why products from Utility, Cutter and Canner are heavily processed from cooked beef. You don't need great beef to make a beef stock that is acceptable for instance nor do you need good beef to make gelatin. Most likely your store brand meat is simply from older cows rather than potentially sick ones which is why the meat looks a little flat and might have an odd tang to it, but if depending on how you dress it up you can still have an acceptable meal with Commercial or Standard grade products.
I personally tend to prefer Choice over Prime. Fat is flavor sure, but it's also oil, so if you have a sensitive stomach taking a bit more care with a leaner cut to avoid it drying out can be cause less gastric distress and still be flavorful especially if you plan to add things to enhance the flavor anyway like a marinade.
5:10 Rosemary in your skillet when basting for your reverse sear.
9:38 Contrary to popular belief it's not blood leaking out of your rare(r) steaks it's water colored with myoglobin which gives it the pink hue. Steaks are basically sponges due to the proteins holding onto water.
Not going to correct his pronunciation of Sous Vide?
@@VikingNidhogg I don't care about his pronunciation of Sous Vide first of all, secondly it's not meant to be a "Well actually" post. Mathias never actually told Brian exactly what "homely" meant so I included that. Most people think there are only 3 grades of meat since that's what you hear about so included that. Rosemary in your pan is a suggestion not a correction. Finally the last correction is to dispel a common myth about it being blood. Correcting somebody's pronunciation would simply be spiteful and ill-intentioned.
Shows how much I know about Vons, I work there and I didn't know our meat department has wagyu
You guys need to test the difference between 100% grass fed, and grain fed beef. Because that’s where the difference is. I raise grass fed beef, and I know from experience.
even joe rogan even said that there is no comparison.
grass fed is far superior.
Best meat on the enternet 😂😂😂😂😂 love u maT and brain just like the good days of Matthias ❤
Bryan best way to keep the meet warm is to wrap it in tin foil and the towels and then use the coolers promise
Dry aged delmonico! Delicious!
grate video. I always like to watch your videos because I can't have steaks or beef in general because I'm allergic to beef.
i like using oven bags, made out of aluminum foil, for keeping meat warm. i also use a thermal bag, one of the bigger ones and put ice packs in it, the weird thing is, the colder the bag, the longer the meat stays warm. it's because i don't cook steak, on a skillet very often, i use a large sauce pan. the reason for this, it doesn't take as long to heat up. also i like bone out, steak and cooking the rib eye, it's frequently the fattier of the cuts and it's not as wet as the sir loin. i'm curious, as to whether or not, they have explored the skirt steaks from places like Vons or nugget, there's both in los Angeles.
Bout time y’all finally do something with this channel lol
Can u do an episode where Bryan shows us the entire process of how to cook the steak?
Y'all should try the cartif crack steak from San Diego. Theyll ship it to you and it's practically shredded beef its so tender.
When’s the special guest video with Gordon Ramsay 😂
I hope you guys can put down in the description what seasoning and cooking techniques bruan might use.
Glad my Xbox stop working so I can see this even more lmfao
Get those platters I don't know wtf they're called but the silver platters with the silver bowl cover ontop to try and keep it warm
they are just roasting how bad the steak is cooked the whole episode 😂
I like how those two videos from a year ago and two videos recent are you guys going to wait another year and then make two more
When you let your steaks rest, a layer of tinfoil and then a towel will help retain the heat
You guys need Snake River Farms Olive fed Waygu tomahawk rib
There is a topper wear container that is insulated like a cooler but is used for hot foods. I use one for my spaghetti.
The more I rewatch this, the more hungry I am.😋
„The biggest knife man has ever seen“
I like Matt saying “learn how to cook, not how to shop”
Please do a steak seasoning taste test! Let us know which one you guys like best
10 Products to keep your MEAT WARM
Love your videos
You guys gotta let Matt cook this time, he always sits and Bryan is like his personal shef lol
2:14 I swear tanners used the "poop flavored lollipop" joke before but i don't remember where
Can we get a seasoning and/or cooking instructions for us that don't know how to cook and want to try in the description ;)
Are you guys gonna upload more videos?
No wonder why I was confused about why they’re offended by Homely. America has a different definition
Finely a video for high steaks.
I hope everyone is having a safe and beautiful day! 😃💙 #NotificationSquad
Cast iron seer each side for about 2 1/2 minutes on high heat and then throw each steak directly on the rack in the oven at 450 for about 3 1/2 minutes each side with a pan underneath to catch the drippings. Let the steaks rest for 3 minutes and then pour the drippings back over the steaks and then enjoy. My take on steak
Reverse sear is better.
They should do a Costco steak ep
Ask guga from sous vide everything to join you guys. Would be a fun experience.