- [Link] Which fancy steak chain is more well done.
- [Rhett] Let's talk about that.
((Intro Music))
- [Rhett] Good Mythical Morning.
- [Link] The foods we've feuded in the past
- [Link] have mostly been in the fast
- [Link] or fast casual food variety.
- [Link] But not today, baby.
- [Rhett] Today we are tasting menu items
- [Rhett] from Fleming’s Prime Steakhouse
- [Rhett] and Ruth's Chris Steakhouse,
- [Rhett] a.k.a. the places you went as a kid,
- [Rhett] if your parents got a promotion
- [Rhett] or your rich uncle came to visit.
- [Link] Now while Ruth's Chris
- [Link] has over 140 locations in 21 countries.
- [Link] Does Fleming's with 64 locations
- [Link] based all in the U.S.
- [Link] deserve to dominate
- [Link] the competition in the world? It's time for
- [Link] Food Feuds: Fleming’s versus Ruth's Chris
- [Stevie] Gentlemen, in each round
- [Stevie] you're going to taste similar foods
- [Stevie] from both Fleming's
- [Stevie] and Ruth's Chris Steakhouses.
- [Stevie] You'll give each food item a rating
- [Stevie] from 1 to 10.
- [Stevie] The restaurant with the most points
- [Stevie] at the end
- [Stevie] will be the winner
- [Stevie] and receive the chance
- [Stevie] to sponsor a future GMM episode.
- [Rhett] But they won't.
- [Link] And it'll happen.
- [Stevie] And first up, the way that I like to start
- [Stevie] every steak house meal
- [Stevie] with a nice bowl of lobster bisque.
- [Stevie] On Rhett’s side, we have Fleming's for $18,
- [Stevie] and on Link’s Ruth’s Chris for $15.
- [Link] Now, yours is more orange than mine.
- [Rhett] Fleming’s does the orange.
- [Link] The spiced sherry cream
- [Link] contained therein.
- [Rhett] Oh, I got it.
- [Link] I just took it.
- [Rhett] Okay, I'll let you.
- [Link] Take the lobster.
- [Link] Well, I was, I didn't mean to take it.
- [Rhett] I'll let you. Okay? Are you done?
- [Link] Make sure you do the spoon rake
- [Link] on the backside.
- [Rhett] See, but that causes me to lose my bisque.
- [Link] I love a good lobster bisque.
- [Link] It’s good.
- [Link] I predict it's not going to be as good
- [Link] as this just based on the color alone.
- [Rhett] You think the orange is bad?
- [Rhett] This is more expensive.
- [Link] I like the name Fleming’s better
- [Link] than Ruth's Chris.
- [Link] It's hard to say.
- [Link] It doesn’t make any sense.
- [Link] But there is a story there.
- [Rhett] You know it,
- [Rhett] because you've been on the Internet before.
- [Link] I didn't know about it until
- [Link] I thought I was going to
- [Rhett] Oh, no. You should tell the people who
- [Link] Who are like me and didn’t know?
- [Link] There was a steakhouse
- [Link] called Chris Steakhouse.
- [Link] And a woman named Ruth
- [Link] bought it in 1968.
- [Link] She's a single mom,
- [Link] like 38 year old woman.
- [Link] Everybody told her not to do it
- [Link] because it was in like the classified ad
- [Link] and who’d buy a restaurant
- [Link] from a classified ad?
- [Rhett] Who would do that?
- [Link] Lo and behold, 11 years later,
- [Link] still going strong
- [Link] until it burned to the ground.
- [Rhett] Oh, my gosh.
- [Link] Then she's got to move to a new location.
- [Link] She can't take the name
- [Link] Chris’s Steakhouse with it.
- [Link] So in just a heap of trouble,
- [Link] but not a lot of time, she's like,
- [Link] I'm just going to put Ruth's in front of it
- [Link] because that's me.
- [Link] So it's Ruth's Chris Steak House now,
- [Link] and the rest is history.
- [Link] She hated the name, too.
- [Link] They worked around it.
- [Rhett] I wish I had a fun story about mine.
- [Link] What's up with Fleming?
- [Rhett] It's just somebody named Fleming.
- [Rhett] Nothing ever burned down.
- [Rhett] Nobody ever bought anything.
- [Link] Creamy New Orleans style.
- [Rhett] Oh, that's buttery.
- [Link] Oh, this is so much better.
- [Link] What's happening over here
- [Link] in Orange Town?
- [Rhett] I think you're right, Link.
- [Rhett] I come back over here.
- [Link] It's not bad, but
- [Rhett] I think this is significantly better.
- [Link] And it makes me want steak more.
- [Link] All right, let's give Fleming’s a score,
- [Link] and then let's give this a higher score.
- [Rhett] So much butter in that.
- [Rhett] On the lobster bisque scale, five.
- [Rhett] Lobster bisque can be great.
- [Rhett] Five, that's not great.
- [Rhett] It's not great.
- [Link] Agreed. Five.
- [Link] It just is what it is.
- [Link] We agree that it's a five.
- [Link] Over here, well, buddy,
- [Link] I'm gonna give this a nice solid
- [Link] zero on top of a zero.
- [Rhett] Eight.
- [Rhett] That's what I was going to give it as well,
- [Rhett] because it's not perfect
- [Rhett] and it's not even almost perfect.
- [Rhett] It's just real good.
((Music))
- [Stevie] If we put these New York strip steaks
- [Stevie] in the thumbnail,
- [Stevie] it'll be a strip tease.
- [Link] Will it?
- [Rhett] Somebody do that.
- [Stevie] On Rhett’s side,
- [Stevie] we have Fleming’s for $64
- [Stevie] and on Link’s. Ruth’s Chris for $59.
- [Link] I'm just doing the same thing you're doing.
- [Rhett] Okay. So the strip steak
- [Rhett] is what made steakhouses famous.
- [Rhett] You know, in New York especially.
- [Rhett] It's from the short loin.
- [Rhett] It's from the back of the animal.
- [Rhett] But this is the interesting thing.
- [Rhett] There's a difference in these two steaks.
- [Link] Yes.
- [Rhett] Fleming’s does the dry aging process,
- [Rhett] which takes about 21 days,
- [Rhett] which is, you know, it's kind of
- [Rhett] the the most extravagant thing
- [Rhett] that you can do to age your steaks.
- [Rhett] But that's not what Ruth does.
- [Link] No, she does a wet age,
- [Link] which is basically they put the steaks
- [Link] in an airtight bag at low temperatures
- [Link] for a week or so.
- [Link] It still ages and tenderize the meat,
- [Link] but not as well as dry aging.
- [Link] According to Cattlemens Steakhouse.
- [Link] So we got a third steakhouse way
- [Link] in and about these two steakhouses.
- [Rhett] Well, how do you settle a score
- [Rhett] between two steakhouses?
- [Link] A third steakhouse?
- [Rhett] Cattlemens.
- [Rhett] This is a good piece of meat
- [Link] That’s pretty pink. Pretty pink.
- [Link] Now, over here,
- [Link] they under cook at Ruth's Chris
- [Link] because then they plop it
- [Link] on a 500 degree plate,
- [Link] which keeps each bite warm,
- [Link] but also cooks it a little bit.
- [Link] So they anticipate that.
- [Link] What are you thinking over here?
- [Rhett] I think it's a really, really, really
- [Rhett] strong steak. I'm very happy with it.
- [Link] and I like getting a little bit
- [Link] of the fattyness in it.
- [Rhett] This is called a cross cut.
- [Link] It's dangerous.
- [Rhett] Well, I know I'm ahead of you over here,
- [Rhett] but Ruth, significantly more tender.
- [Link] Is it? Is it? Is it?
- [Link] Let me try it.
- [Link] I'm just trying to like
- [Rhett] But is it a better flavor?
- [Link] Oh man. So much more tender.
- [Rhett] You didn't see that
- [Link] I didn’t, my eyes were closed.
- [Rhett] Ruth's Chris is better.
- [Link] There's green flecks on the top of Ruth’s Chris.
- [Link] What’s this, like, Christmas confetti?
- [Link] What's happening?
- [Rhett] Green flecks? It’s probably parsley.
- [Rhett] I don't know.
- [Link] I might like it.
- [Rhett] I think that it's seasoned better.
- [Rhett] The meat tastes good on both of them,
- [Rhett] but I don't know.
- [Rhett] I would have thought that the dry aging process
- [Rhett] would have resulted in a more tender meat.
- [Rhett] Why else would you take more time
- [Rhett] to do something that's more expensive?
- [Rhett] But I don't know if this is just
- [Rhett] this particular steak,
- [Rhett] but that wet aged steak, my friend,
- [Rhett] tastes better than this dry aged steak.
- [Rhett] And what's the price difference again?
- [Stevie] It's 64 versus 59.
- [Rhett] So Fleming’s is actually charging more.
- [Link] Fleming’s has a lot more of a salty rub on it.
- [Link] I'm not as much of a steak guy,
- [Link] so I get drawn in by the good old rub
- [Link] and a fatty edge, you know?
- [Link] Because I'm just a plain old
- [Link] rub it up ribeye guy.
- [Link] So I'm kind of liking the Fleming’s
- [Link] a little bit more.
- [Link] The rub is more flavorful.
- [Link] I know it's not as much about the steak,
- [Link] but those green flecks
- [Link] kind of weird me out a little bit too.
- [Rhett] Well, I wouldn't hold that against it.
- [Rhett] Do you taste them
- [Rhett] or do you just see them?
- [Link] It is a lot more tender though.
- [Link] This is tough for me. I don't know.
- [Link] It's like, you eat a lot more steak than I do, so.
- [Rhett] They're both very good steaks.
- [Link] I'll let you go first.
- [Rhett] I'm going to give the Fleming’s a seven.
- [Link] Oh, sorry.
- [Rhett] Please, please don't do that.
- [Link] Sorry.
- [Rhett] For all of us.
- [Rhett] It's a solid steak, but I was hoping for more,
- [Rhett] especially for $64.
- [Link] So what do you give it?
- [Rhett] A seven, like I said.
- [Link] Oh, you give that a full seven?
- [Rhett] I mean, it's a good steak.
- [Rhett] I'm thinking about all New York strips
- [Rhett] that you could get out there.
- [Link] Okay. Well, I'm going to agree
- [Link] because I don't know that much about steaks
- [Link] and I liked it.
- [Link] So I'm going to give it a seven.
- [Rhett] You know much about steaks?
- [Link] No, I don't really like to eat a lot of steaks.
- [Rhett] Ruth's Chris, the flavor is a little bit better.
- [Rhett] The tenderness is significantly better,
- [Rhett] but I'm not going to go all the way
- [Rhett] to a nine.
- [Rhett] I'm going to give it a solid eight.
- [Link] Okay. I'm also going to give it a seven.
- [Link] I like the rub better over here.
- [Link] This is more tender.
- [Link] I like the idea of a nice hot plate.
- [Link] Ooh, danger.
((Music))
- [Rhett] If you've been collecting
- [Rhett] the Pin of the Month, you know what?
- [Rhett] You're in luck.
- [Rhett] Because now you can get the
- [Rhett] Collector’s Corkboard.
- [Link] Check this thing out.
- [Link] This one has pins on it.
- [Rhett] Yes, it does.
- [Link] But when you get yours, it's, you know,
- [Link] it's just a corkboard,
- [Link] and you put your pins on it.
- [Link] 14 inch diameter.
- [Link] Yeah. If you just want a
- [Link] Mythical corkboard
- [Link] for any of your corkable stuff,
- [Rhett] This is good cork too.
- [Link] Get it at Mythical.com
- [Rhett] I know good cork and that's good cork.
- [Link] I grew up with,
- [Link] and look, it's got its own
- [Link] little mounting place back here.
- [Rhett] That's good cork.
- [Link] I grew up with a bulletin board in my room
- [Link] and I was always corking stuff to it.
- [Rhett] You and every other child in America?
- [Link] Memorabilia from my own life.
- [Link] It just made me feel, I don't know,
- [Link] like I was, I had a reason to live.
- [Rhett] If you need a reason to live.
- [Rhett] Get the Collector's Corkboard.
- [Link] That’s nice, man.
- [Rhett] Mythical.com
- [Stevie] Okay, more steaks,
- [Stevie] because that's what's at steak houses
- [Rhett] Now, I like a filet mignon
- [Rhett] because it's just so pure.
- [Rhett] It's just so tender and lean.
- [Stevie] Well, Rhett, you are cutting into
- [Stevie] Fleming's for $54.
- [Stevie] And Link, on your side
- [Stevie] is Ruth's Chris for $52.
- [Link] It is tall.
- [Rhett] I think this is the steak,
- [Rhett] the person who doesn't like steak,
- [Rhett] should steak.
- [Rhett] This is what I would get if I were you,
- [Rhett] because it’s not a lot of meat.
- [Link] That taste good.
- [Rhett] I've been telling you this.
- [Link] I like fat though.
- [Link] That's why I get the ribeye.
- [Rhett] But you don't like fat,
- [Rhett] because you never finish it.
- [Link] Yeah, but I finish the fatty parts.
- [Link] It's the big hunk of meat part,
- [Link] that's not really my thing.
- [Rhett] That's really, really
- [Link] That is good, though.
- [Link] You think this is going to flip up
- [Link] from the last round?
- [Rhett] I don't know.
- [Link] Where you preferred Ruth's Chris.
- [Link] It's a lot more tender.
- [Rhett] This is better, though, flavor wise.
- [Rhett] The Fleming’s is doing it.
- [Rhett] The Fleming’s is bringing it on the filet.
- [Link] Why though?
- [Rhett] This is actually,
- [Rhett] This is more tender than the Ruth's Chris.
- [Link] Maybe it depends on the bite.
- [Rhett] Let me try again.
- [Rhett] Where are you talking about, tender on this?
- [Rhett] I mean, it's tender
- [Link] Right there.
- [Rhett] But look at that.
- [Rhett] That's like falling apart, man.
- [Rhett] Look at that.
- [Rhett] It's like literally falling apart.
- [Link] Yeah, yeah, yeah. And this over here
- [Link] I think it's a little more tender.
- [Link] The rub over here.
- [Rhett] It’s falling apart.
- [Link] Okay, okay.
- [Rhett] How could you say
- [Rhett] that’s not more tender?
- [Link] Well, the other one was softer.
- [Link] That's what I think of as tenderness.
- [Link] Softness.
- [Rhett] It's so soft, it’s falling apart, is what I'm saying.
- [Rhett] That one’s more like fine grained
- [Rhett] or whatever.
- [Link] Let me get this.
- [Link] Oh, God, sorry, y’all.
- [Rhett] You got to quit doing that.
- [Rhett] We're going to have to escort you out back
- [Rhett] to the alley behind the steakhouse.
- [Link] The only difference in my experience
- [Link] is the rub.
- [Link] You know? There's the rub.
- [Rhett] This beef is better, in my opinion.
- [Rhett] It's more tender and the rub is better.
- [Rhett] That's a nine.
- [Link] I'm going to give it an eight.
- [Link] Even when comparing it to the last round,
- [Link] I like it more.
- [Link] And I don't think you're going to complain
- [Link] with either one of these
- [Link] unless you're trying
- [Link] to get a free steak out of it.
- [Rhett] Try that
- [Link] Over here,
- [Link] I'm going to give it a seven.
- [Rhett] I'm going to give it a seven, as well.
- [Link] It doesn't have that gripping rub
- [Link] that I feel like I need in my life.
- [Rhett] This round goes to the Flem.
- [Rhett] We interrupt this episode
- [Rhett] of Good Mythical Morning
- [Rhett] to let you know
- [Rhett] that we released a completely
- [Rhett] unscary video
- [Rhett] this past weekend
- [Rhett] on the Rhett and Link channel.
- [Link] Yes, there's nothing
- [Link] to be frightened by.
- [Link] It's absolutely
- [Link] unspooky.
- [Rhett] Very spooky.
- [Link] "ska-pooky"
- [Rhett] Yes, "ska-pooky'
- [Rhett] Finding a haunted house
- [Rhett] is easy, I mean,
- [Rhett] there's list of them on the Internet
- [Rhett] people make videos
- [Rhett] of themselves staying in them
- [Link] But staying in an unhaunted house
- [Link] that's complicated
- [Link] Are you here?
- [Link] Meth activity?
- [Woman] There's something called
- [Woman] portals to the underworld.
- [Woman] You have 4 of them.
((Scary Music))
- [Link] Man, it is hot.
- [Link] It's hot.
- [Rhett] It's nice though.
((Music))
- [Stevie] I hope you saved room for dessert
- [Stevie] because we have cheesecake.
- [Stevie] On Rhett’s side from Fleming's for $16
- [Stevie] and Link’s from Ruth's Chris for $12.
- [Rhett] Fleming's is coming in more expensive
- [Rhett] on almost every round.
- [Rhett] Just to note.
- [Link] I did not think that would happen.
- [Link] And I also forgot that Fleming's is a place
- [Link] where we took the Book of Mythicality
- [Link] on its celebration date
- [Link] when it was released.
- [Rhett] Because we said we would.
- [Rhett] In the book, we said we would.
- [Link] We did, and we did.
- [Link] Me, you, and the book.
- [Rhett] And the waiter
- [Rhett] who kept wondering what was happening.
- [Link] Yeah, and if I know anything,
- [Link] it's a good cheesecake.
- [Rhett] They absolutely nailed the cheesecake.
- [Link] Is that sauce, alcoholic?
- [Link] It's a strong sauce.
- [Rhett] I don't know.
- [Rhett] Is the sauce alcoholic,
- [Rhett] because it doesn't taste that way to me.
- [Rhett] It's a strong fruit sauce, though.
- [Link] It really is, right?
- [Rhett] It's very good.
- [Rhett] It's pretty mild as far as cheesecakes go.
- [Rhett] It's not, it doesn't have a lot of tang to it,
- [Rhett] but it's super, super solid.
- [Link] So good.
- [Stevie] It’s a strawberry red wine sauce.
- [Rhett] Hey!
- [Link] Hey, what? That it? That’s all?
- [Rhett] Does that sauce have red wine in it?
- [Rhett] It's pretty strong.
- [Link] I mean over here,
- [Link] this is a freaking entire.
- [Rhett] It’s crust all the way around.
- [Link] Which is kind of, I really like,
- [Link] I'm trying to give you a nice little view.
- [Link] They give you a fruit medley option.
- [Link] I like that they don't put the fruit on top.
- [Link] Yeah, take another bite.
- [Rhett] The crust all the way around
- [Rhett] is a nice touch
- [Rhett] because that tends to be the best part
- [Rhett] of a cheesecake.
- [Link] Very sour creamy.
- [Rhett] Which I would have said I liked more
- [Rhett] until I had Fleming’s next to it.
- [Link] And is it because of this sour cream?
- [Link] No, it's not that stuff on top.
- [Link] It’s the actual cake of the cheese itself.
- [Rhett] Come back to this one now,
- [Rhett] that has so much flavor.
- [Rhett] It's going to make this one
- [Rhett] taste weird to you.
- [Rhett] I think, if I'm right.
- [Link] Yeah, but nobody does that.
- [Rhett] Yeah, but we do.
- [Rhett] That's what we do on this show.
- [Link] Yeah, we compare them.
- [Rhett] Then we go back.
- [Link] Back to back
- [Rhett] I don't believe there's any alcohol
- [Rhett] in this sauce. It's very fruity.
- [Link] Yeah, I think this might
- [Link] be rendered tasteless.
- [Rhett] Like, you shouldn't have gone back to this.
- [Rhett] It was good before I had this one.
- [Link] I don't know, though, man.
- [Link] I got to trust my my initial impression.
- [Rhett] I'm going back to the way I feel about,
- [Rhett] about this one. I'm giving that some weight
- [Rhett] before I eat that one.
- [Rhett] I thought it was very, very solid.
- [Link] A little too sour creamy.
- [Link] Dang, the more of it I eat
- [Rhett] The tang. it keeps you coming back, though.
- [Rhett] It makes you want to keep eating it.
- [Link] Yeah, it does, man.
- [Link] It's a grower, not a show-er
- [Rhett] Seven over here.
- [Link] Man, this is
- [Link] All right.
- [Rhett] What are you going for?
- [Link] I'm going to give
- [Link] recognition to Fleming’s.
- [Rhett] Recognize it.
- [Link] Emily, are you related?
- [Emily] I was looking forward
- [Emily] to you asking me this question.
- [Emily] No.
((Laughing))
- [Rhett] Well, you could have
- [Link] Glad you had to think about it.
- [Rhett] You had time
- [Rhett] to come up with something else.
- [Emily] I know, I was going to be like
- [Emily] I'm an heiress,
- [Emily] and we both know that's not true.
- [Link] I'm gonna give it a seven.
- [Rhett] I think the Ruth’s Chris is
- [Rhett] I'm not going to go all the way to nine.
- [Rhett] I can't do that, because I've had
- [Rhett] I mean, I've been to The Cheesecake Factory.
- [Rhett] You know? That's a fact.
- [Link] Pretty good, though.
- [Link] And this graham cracker crust
- [Link] all the way around.
- [Rhett] I'm going to give it an eight.
- [Rhett] It's a solid cheesecake.
- [Rhett] Well, I've really ruined it now.
- [Rhett] Sorry.
- [Link] You know what?
- [Link] I am going to give it a nine
- [Link] because it took me on a journey,
- [Link] like it won me over,
- [Link] and then I just couldn't get enough.
- [Link] And now I'm in a committed relationship with it.
- [Rhett] But you can't finish it.
- [Rhett] There you have it.
- [Rhett] Ruth's Chris pulls it out
- [Rhett] 62 to 55.
- [Rhett] Which, is that what you would have
- [Rhett] thought would have happened?
- [Link] I mean, I can finish if I wanted to.
- [Link] You think I can't finish stuff?
- [Rhett] I mean
- [Link] You're the one who doesn’t finish stuff.
- [Rhett] You don't want to ruin
- [Link] You get excited about things,
- [Link] and then you forget about it.
- [Link] I'm the finisher, man.
- [Link] You're the starter.
- [Rhett] Okay, finish that.
- [Link] I'm the finisher.
- [Rhett] I'll be here.
- [Rhett] I’m waiting for you to finish it.
- [Link] Congratulations, Ruth
- [Link] and Chris, for that matter.
- [Rhett] Vicariously, Chris, you get congratulations.
- [Link] You win the chance
- [Link] to sponsor a future GMM episode.
- [Rhett] Even though you're dead.
((Laughing))
- [Rhett] I mean, Ruth's probably dead too, though, right?
- [Link] Probably. Yeah. Yeah, but not in the fire.
- [Rhett] You're both dead.
- [Link] Thanks for subscribing
- [Link] and clicking that bell.
- [Rhett] You know what time it is.
- [Beth] I'm Beth.
- [Evan] And I'm Evan.
- [Evan] And we just gave birth to our daughter,
- [Evan] Rhett-and-Link-isha.
- [Evan] Just kidding, it's Kathryn.
- [Beth] And it's time to spin
- [Beth] The Wheel of Mythicality.
- [Link] Dry sense of humor, those parents.
- [Rhett] You almost got us.
((Laughing))
- [Rhett] Click the top link to see how well
- [Rhett] we know our table manners
- [Rhett] and Good Mythical More
- [Link] And to find out where
- [Link] the Wheel of Mythicality
- [Link] is going to land.
- [Link] It’s the ultimate collector's piece.
- [Link] Display all your favorites on our new
- [Link] Pin of the Month Collector's Corkboard.
- [Link] Available at Mythical.com "