Man this has become one of my fav channels, maybe it's the fact that I have no fear of it ending because it's not even for profit lmao it's just an excuse for Matt to eat steak and Brian to learn how to cook better
When cooking wagyu for the first time try just salt and no oil needed. Also when handling Japanese wagyu don't hold it for long it will start melting on your hands and will cook faster then normal steaks
As a teenager, I love steaks. I also happen to love Spellbound and Team Edge. Putting them together and you have a masterpiece right here. Also seeing the difference types of steaks and the difference ways you can cook them is amazing
I have a couple suggestions: 1. Is that when basting the steaks you should add some garlic cloves and rosemary to the butter for some more flavor then let the steaks rest with the rosemary and garlic on top of the steak. 2. You guys should do some research and make some compound butter to put on the steaks like put some other ingredient in a food processor with normal stick of butter then roll it in plastic wrap and rest it in a fridge to make a stick of compound butter and melt it on the steaks. Just a couple of suggestions.
For those who aren't aware, Chicago Steak seasoning is simply salt, red pepper flakes (cayenne), granulated garlic (basically rough ground garlic), black pepper, and onion powder with a very small amount of nutmeg. Basically something you can easily make yourself instead of buying it at a premium price. If you buy it off amazon you'll be paying about 2.60 per ounce meanwhile if you buy it piecewise you have the option to get better flavor for less money since we all know fresh ground spices are better. So let's break it down going by prices on Amazon (at least locally) Chicago Steak Seasoning - 2.60 per ounce vs Pink Himalayan Sea Salt (fancier salt than your run of the mill sea salt) - 0.19 per ounce Tellicherry Black Peppercorn sourced from India - 0.51 per ounce Dried Onion - 0.43 per ounce Granulated Garlic - 0.44 per ounce Choose one or mix both for a balance: (Cayenne mostly offers heat, it's relatively cheap and common so it's often used, but it doesn't add much to the flavor. If you want a more flavorful steak take more flavorful chili peppers. If you want to keep it roughly the same spice level mix both of them or pick one or other based on flavor profile if you don't mind a raise or drop in heat based on preference either way the premixed spice blend will barely have any red pepper in it at all and this will be your most expensive spice in the mix) Chile De Arbol (whole, dried) *milder than cayenne, but has a more complex vegetal flavor * - 1.59 per ounce Thai Chili Pepper/Bird's Eye Chili (whole, dried) *hotter than cayenne, but adds a bright fruity flavor* - 1.79 per ounce *Nutmeg - Excluded because it's more likely included for allergy information to cover them legally than an intentional add-on* If you total it up (going to use 1.69 for the red peppers to assume a mix of the two to keep spice levels.) It's 3.26 per ounce assuming you use equal parts of each which you definitely won't and if you read the back of your pre-mixed spices like all foods they're listed in order by weight in the product and the 1st ingredient is salt, your cheapest ingredient by far. Most Chicago Steak Seasoning will be listed as Salt, Garlic, Spices, Red Pepper which reinforces that your red pepper the most expensive ingredient is also the least present. You'll ultimately save money by making your own even if the initial investment is a bit more, you'll also have better flavor and whole ingredients keep their flavor better than pre-ground ones so even if you end up having larger quantities it'll keep a bit better than your pre-mixed bottle and let's face it most food has salt, pepper, garlic, and onion in it in some measure anyway and a bit of dried pepper goes well on a lot of dishes as well with Chile De Arbol being able to sub in for Cayenne or Bell Pepper (keeping in mind it will be a lot hotter than bell pepper) and Thai Chili is an excellent substitute for crushed red pepper for things like pizza, salads or potatoes as a bonus for the better (at least IMO) flavor Thai Chili has less calories than Cayenne and the higher heat can help boost your metabolism. Not saying you will lose weight, but Thai Chili has 1.2 calories per 3g, have been shown in a number of studies to help lower cholesterol as well as high blood pressure. - In terms of spending money for the sake of spending money I recommend: Truffle, Black Garlic, and Korean Bamboo Salt adding Saffron and gold luster dust. Be sure to add the luster dust after the steak is already cooked and a little goes a long way it's typically used for cakes or cocktails and mixed in so I would recommend adding it to a homemade herb butter that you put on your steak whilst it's resting not only will an herb butter add flavor that way it'll add a bit of moisture and make it more decadent. For your herb butter, try rosemary, oregano, thyme with a touch of lemon zest and the aforementioned luster dust to make it really sparkle and you'll have the most ostentatiously expensive seasoning this side of the 1000 dollar cowboy steak that's wrapped entirely in gold leaf and unlike gold leaf that just adds exorbitant cost for no real reason your spice blend will actually be adding something to the dish. Saffron - 48.00 per ounce Italian White Truffle - 211.64 per ounce Black Garlic - 1.69 per ounce (it's there for flavor, but is significantly more than regular garlic) Luster Dust - 47.00 per ounce Rosemary - 2.96 per ounce Korean Bamboo Salt - 12.50 per ounce Thyme - 1.98 per ounce Echire Butter - 1.78 per ounce Lemon Zest (buy a lemon and zest it) - 0.79 per lemon Oregano - 1.15 per ounce Grand Total - 329.49 per ounce for the seasoning/garnish alone
Could the dry one be the one you stuck on the flame when you pulled it out of the pan? You should do a video with all the kids tasting with you. See if they can tell a difference.
Love this channel! My son started watching Team Edge and got me watching it with him. We always enjoy the videos and now I love that you guys are doing videos for the parents. ☺️ Thanks for making great content that is family friendly. 💕
The reason some of the steak is drier, may be because the thicker the cut, or the thinner the cut, the more or less it won't need cooked. As far as filet mignon goes, you want it to be a little rarer than usual, due to more juice, and flavor. You guys should do EXTRA thin slice steak, and cook it with this seasoning I get off of amazon, which is the best! My dad's grilled for 25+ years and will only use Borsari seasoning!
Snachabutter (don't know if I'm spelling that right) is great for steaks. It is normally put on the French delicacy snails or escargot. It is just butter, salt, pepper, fresh garlic chopped finely, parsley, and a little bit of garlic powder. The butter must be softened and then you need to use a fork to mix it in. Don't mix it too much though. It tastes so good on the steak or just used to get the Chae on the outside.
Can you do a video of cooking a steak with no cuts in the edit and go into detail of what your doing and what you are trying to do. (Internal temperature of streak)
If i was cooking steak when adding the butter add in the herbs along with the butter i would not add the herbs super early because if you add the herbs with the butter it infuses thr flavour into the butter then baste it
Honestly I just want to see more content cause this is just a bive and all of these guys have just become like a big family we have grown up with from the beginning
As to why one steak came out different than the other 2, it's possible the salt content was different. Depending when salt is put on meat has a whole process. If you salt and let it sit the meat will sweat and then reabsorb the liquid. If you salt it and let it rest a small amount but not long enough it won't have enough time to reabsorb that sweat out liquid. If I had to guess the garlic seasoning had a lot of salt and it wasn't rested enough.
!!!IMPORTANT!!! Hey Bryan, if you really want to cook on a salt block make sure to NOT put the block on high heat immediately. Start off in low heat for 15-20 mins and gradually over time increase the heat until you reach at least 450 degrees Fahrenheit. Otherwise the block will crack and you’ll end up with big chunks of Pink Himalayan Salt. 🙂
Does anyone ever wonder how long ago this videos are filmed ago like this would probably like 11 months ago I also wonder how many they filmed and if they filmed any after tanner left spellbound/hi5
Try with sesame oil, raw egg yolks, and chili flakes or wasabi or add mayonnaise, Japanese steak sauce and sesame oil and chili flakes it’s good with steak it’s good on both sauce
I think the reason Bryan's steak was dryer is because of how much salt he put on it, and the salt created something of a curing effect, it sucked some of the moisture from the steak.
You guys should do a 100% grass fed steak vs the expensive grain fed steak. That’s the real difference of taste
Man this has become one of my fav channels, maybe it's the fact that I have no fear of it ending because it's not even for profit lmao it's just an excuse for Matt to eat steak and Brian to learn how to cook better
this channel is over, these are jus old videos they never posted
@@Vulture-rk7nh that's what I mean, I don't care if it ends, I have no FEAR of it ending lol its literally just a goofy channel that was a fun bit
@@Vulture-rk7nh No they are uploading more now, this isn't a channel that posts every week, they upload when they want to wat steak
When cooking wagyu for the first time try just salt and no oil needed. Also when handling Japanese wagyu don't hold it for long it will start melting on your hands and will cook faster then normal steaks
it will melt in your hands because there is so much fat in the marbling
@@ayden7230 facts
@@ayden7230 but yes you’re right
I love that we're getting more videos! 😁 I'm really enjoying how much you guys are enjoying these steaks!
It is great where getting more hit you can't definitely tell this wanna was recorded way earlier
Yeah though I ain't no dad I still like watching cooking steaks
As a teenager, I love steaks. I also happen to love Spellbound and Team Edge. Putting them together and you have a masterpiece right here. Also seeing the difference types of steaks and the difference ways you can cook them is amazing
I love the endings because they are all so "steak drunk" it's hilarious. 😆 🤣
If you add some Worcestershire sauce on top of the garlic salt, it traps the flavor in the steak. It also adds moisture and a burst of flavor.
Hiiiiiii I’m sooooo glad that you guys are starting to upload normally!! I love it!! ❤❤❤❤
I have a couple suggestions: 1. Is that when basting the steaks you should add some garlic cloves and rosemary to the butter for some more flavor then let the steaks rest with the rosemary and garlic on top of the steak. 2. You guys should do some research and make some compound butter to put on the steaks like put some other ingredient in a food processor with normal stick of butter then roll it in plastic wrap and rest it in a fridge to make a stick of compound butter and melt it on the steaks. Just a couple of suggestions.
Amazing tips
I'm so glad that they are making videos on this channel again
No way you guys uploaded a video 6 days after you uploaded one I’m so happy I love this channel just can’t wait to see more!!!
PLEASE CONTINUE MAKING VIDEOS FOR THIS CHANNEL.i know these are videos that you have not uploaded yet but pls continue making them :((
Love it!
If you guys are going to taste test, you should definitely do palette cleansers between tastes.
This will never get old.
Maybe you guys can include the best side meals too?
For those who aren't aware, Chicago Steak seasoning is simply salt, red pepper flakes (cayenne), granulated garlic (basically rough ground garlic), black pepper, and onion powder with a very small amount of nutmeg. Basically something you can easily make yourself instead of buying it at a premium price. If you buy it off amazon you'll be paying about 2.60 per ounce meanwhile if you buy it piecewise you have the option to get better flavor for less money since we all know fresh ground spices are better.
So let's break it down going by prices on Amazon (at least locally)
Chicago Steak Seasoning - 2.60 per ounce
vs
Pink Himalayan Sea Salt (fancier salt than your run of the mill sea salt) - 0.19 per ounce
Tellicherry Black Peppercorn sourced from India - 0.51 per ounce
Dried Onion - 0.43 per ounce
Granulated Garlic - 0.44 per ounce
Choose one or mix both for a balance: (Cayenne mostly offers heat, it's relatively cheap and common so it's often used, but it doesn't add much to the flavor. If you want a more flavorful steak take more flavorful chili peppers. If you want to keep it roughly the same spice level mix both of them or pick one or other based on flavor profile if you don't mind a raise or drop in heat based on preference either way the premixed spice blend will barely have any red pepper in it at all and this will be your most expensive spice in the mix)
Chile De Arbol (whole, dried) *milder than cayenne, but has a more complex vegetal flavor * - 1.59 per ounce
Thai Chili Pepper/Bird's Eye Chili (whole, dried) *hotter than cayenne, but adds a bright fruity flavor* - 1.79 per ounce
*Nutmeg - Excluded because it's more likely included for allergy information to cover them legally than an intentional add-on*
If you total it up (going to use 1.69 for the red peppers to assume a mix of the two to keep spice levels.)
It's 3.26 per ounce assuming you use equal parts of each which you definitely won't and if you read the back of your pre-mixed spices like all foods they're listed in order by weight in the product and the 1st ingredient is salt, your cheapest ingredient by far. Most Chicago Steak Seasoning will be listed as Salt, Garlic, Spices, Red Pepper which reinforces that your red pepper the most expensive ingredient is also the least present. You'll ultimately save money by making your own even if the initial investment is a bit more, you'll also have better flavor and whole ingredients keep their flavor better than pre-ground ones so even if you end up having larger quantities it'll keep a bit better than your pre-mixed bottle and let's face it most food has salt, pepper, garlic, and onion in it in some measure anyway and a bit of dried pepper goes well on a lot of dishes as well with Chile De Arbol being able to sub in for Cayenne or Bell Pepper (keeping in mind it will be a lot hotter than bell pepper) and Thai Chili is an excellent substitute for crushed red pepper for things like pizza, salads or potatoes as a bonus for the better (at least IMO) flavor Thai Chili has less calories than Cayenne and the higher heat can help boost your metabolism. Not saying you will lose weight, but Thai Chili has 1.2 calories per 3g, have been shown in a number of studies to help lower cholesterol as well as high blood pressure.
-
In terms of spending money for the sake of spending money I recommend: Truffle, Black Garlic, and Korean Bamboo Salt adding Saffron and gold luster dust. Be sure to add the luster dust after the steak is already cooked and a little goes a long way it's typically used for cakes or cocktails and mixed in so I would recommend adding it to a homemade herb butter that you put on your steak whilst it's resting not only will an herb butter add flavor that way it'll add a bit of moisture and make it more decadent.
For your herb butter, try rosemary, oregano, thyme with a touch of lemon zest and the aforementioned luster dust to make it really sparkle and you'll have the most ostentatiously expensive seasoning this side of the 1000 dollar cowboy steak that's wrapped entirely in gold leaf and unlike gold leaf that just adds exorbitant cost for no real reason your spice blend will actually be adding something to the dish.
Saffron - 48.00 per ounce
Italian White Truffle - 211.64 per ounce
Black Garlic - 1.69 per ounce (it's there for flavor, but is significantly more than regular garlic)
Luster Dust - 47.00 per ounce
Rosemary - 2.96 per ounce
Korean Bamboo Salt - 12.50 per ounce
Thyme - 1.98 per ounce
Echire Butter - 1.78 per ounce
Lemon Zest (buy a lemon and zest it) - 0.79 per lemon
Oregano - 1.15 per ounce
Grand Total - 329.49 per ounce for the seasoning/garnish alone
Amazing info and research!
Could the dry one be the one you stuck on the flame when you pulled it out of the pan?
You should do a video with all the kids tasting with you. See if they can tell a difference.
I love this channel cuz it makes me jealous enough to go make myself some steak. And i'm not much of a cook!
That looks so yummy 😋 😍 have you tried different sauces with the meat
KEEP THIS CHANNEL GOINGGGGG
I love Bryan's outdoor BBQ setup
Hey Matthias, What is your thought on smoked top sirloin
Another amazing video
You should try sous vide steak at some point, takes a bit more time,but its worth it! Love the content.
Love this channel! My son started watching Team Edge and got me watching it with him. We always enjoy the videos and now I love that you guys are doing videos for the parents. ☺️ Thanks for making great content that is family friendly. 💕
So glad we’re getting more high steaks content!
Damn now that this came out in going to have to go buy a steak now!! 🥩
That jazz music you guys add to this video reminds me of the music from the games Coffee Talk
Keep up these videos I'm in love with how happy you guys are😁
This is one of my favourite channels ever made by Team Edge, because there are many funny moments and it all looks so delicous
You guys should try Kinder's Buttery steak seasoning. It's so good. Love your vids btw
its great to know that high steaks is coming back bigger and better
Yall need to try the "Sids Sure Shot Seasoning" it's the best ever. Only Seasoning you ever need to put on a steak!
Whenever Matt has that hairstyle I just think "Nelson" I'm sorry 😂
I love the consistency keep up the great work 🌹❣️🔥🔥
The reason some of the steak is drier, may be because the thicker the cut, or the thinner the cut, the more or less it won't need cooked. As far as filet mignon goes, you want it to be a little rarer than usual, due to more juice, and flavor. You guys should do EXTRA thin slice steak, and cook it with this seasoning I get off of amazon, which is the best! My dad's grilled for 25+ years and will only use Borsari seasoning!
Snachabutter (don't know if I'm spelling that right) is great for steaks. It is normally put on the French delicacy snails or escargot. It is just butter, salt, pepper, fresh garlic chopped finely, parsley, and a little bit of garlic powder. The butter must be softened and then you need to use a fork to mix it in. Don't mix it too much though. It tastes so good on the steak or just used to get the Chae on the outside.
you can also call it "compound butter"
@@ayden7230 didn't know that.
You should try Excalibur Seasoning Ultimate Steak and Roast Rub
Just make sure to press down the steak for a little bit because if you don’t it will leave parts off the pan and basically steam it.
It would be fun to be a guest on the channel with them.
So am I the only one who wants them to create their own seasoning and buy it
Love you guys! Those steaks look amazing!!!
Thanks guys I'm so hungry now 🤤
You guys should try Hardcore Carnivore Black charcoal rub. Taste absolutely amazing on a good cut of meat.
I love the way that ended
I would recommend a seasoning called Grill Masters Montreal, I recommend it because it has a great flavor and boldness
Salt needs to go on earlier, needs to melt/ dissolve into the meat. Juices come out of the steak and melt the salt, then the steak absorbs it all!
Love these videos! You Bois got the meat highs! 😅
damn imagine you guys do a colab video vit guga foods
his steaks are bomb dude and nice side dishes to pair with the food he makes
they need to try course flaky salt on top right before serving. it’s a game changer for a great steak experience.
Put oil in the pan with butter to prevent the butter from burning.
You guys should do an episode where you do a steak in an air fryer and another on the grill and do a blind taste test
Can you do a video of cooking a steak with no cuts in the edit and go into detail of what your doing and what you are trying to do. (Internal temperature of streak)
"I'm saying we should cook with the sun!"
...well it'd certainly have a crust on it
This channel feels so much like just the boys chilling and eating stake at the end of the day.
😆 🤣 😆 🤣 😆
I need to make a shirt for Tanner
"I Freak For Garlic!"
I have idea for a video do it exotic meats and try like multiple different types
Can you at some point do different cuts of game meat and compare it to the best steak you have had so far
If i was cooking steak when adding the butter add in the herbs along with the butter i would not add the herbs super early because if you add the herbs with the butter it infuses thr flavour into the butter then baste it
this shows how much of a good time some dudes with steak can have
Honestly I just want to see more content cause this is just a bive and all of these guys have just become like a big family we have grown up with from the beginning
It's nice hearing old tan man
Filet mignon is fire!!!!
As to why one steak came out different than the other 2, it's possible the salt content was different. Depending when salt is put on meat has a whole process. If you salt and let it sit the meat will sweat and then reabsorb the liquid. If you salt it and let it rest a small amount but not long enough it won't have enough time to reabsorb that sweat out liquid. If I had to guess the garlic seasoning had a lot of salt and it wasn't rested enough.
I love high steaks, I always gotta watch these vids
Would be interesting to compair most expensive steak to cheapest
You should try expensive butter vs cheap butter
I love watching the guys plus i’m a butcher so it’s the best of both worlds ❤
Truffle salt for sure
I LOVE THIS CHANNEL
This channel makes me so hungry….🤤😂
I'm no chemist... But the garlic steak being more dry could be due to the garlic absorbing moisture, along with the salt doing the same thing
You should try Montreal steak seasoning
Love this channel
If you've never tried the Montreal steak seasoning, I highly recommend it
They have grip slip ons for the cast iron that work amazing, don't even need a glove. Also they say not to use soap but they sell cast iron soap. 🤷♂
Love this channel but i'm assuming that this was filmed before Tanner left to go back to Vegas.
I’m waiting to see a BBQ episode
Can you please upload in higher Resolution?
That fact that they said this was the second video just goes to show long this video was in the reserves
U should do like jack potatoes with it or like green beans with butter
this is oner old episode if brians saying we have only one episode
A fillet is the small part of a t-bone
you guy should get Montreal Steak seasoning it is amazing I highly recomend it
!!!IMPORTANT!!!
Hey Bryan, if you really want to cook on a salt block make sure to NOT put the block on high heat immediately. Start off in low heat for 15-20 mins and gradually over time increase the heat until you reach at least 450 degrees Fahrenheit. Otherwise the block will crack and you’ll end up with big chunks of Pink Himalayan Salt. 🙂
I missed the legendary tan mans voice 🐐
Bruh when you say Filleted Mignon phonetically it sounds hilarious.
Man that’s like my dream back yard no lie
Does anyone ever wonder how long ago this videos are filmed ago like this would probably like 11 months ago I also wonder how many they filmed and if they filmed any after tanner left spellbound/hi5
Tanner!!! we miss you!!!!
When are you guys going to do dry aged steak ??????
Try with sesame oil, raw egg yolks, and chili flakes or wasabi or add mayonnaise, Japanese steak sauce and sesame oil and chili flakes it’s good with steak it’s good on both sauce
Is this a reupload? They keep talking about how they only have one video uploaded to the channel but there’s a lot
should do a video with jfred, matthias, bryan, marvin, bobby, that new guy on team edge (the uber driver)
I know the "Hi Steaks" "Bye Steaks" was a joke, but now I'm thinking "Steaks" should be the name of the High Steaks community
I think the reason Bryan's steak was dryer is because of how much salt he put on it, and the salt created something of a curing effect, it sucked some of the moisture from the steak.
i think we need High Steaks to try some of Guga's steaks
Next episode should be charcoal vs propane vs wood fire
You guys never fail to make me laugh
Bro they have to bring Paul into one of these videos it will be such a good video with him