- Which restaurant chain steak is the most off the chain?
- Let's talk about that.
(groovy electronic music)
Good Mythical Morning.
- Friday, May 17th is the season 15 finale
of Good Mythical Morning.
But don't worry, we're gonna be off for two weeks
and then back again on June third
to begin Good Mythical Summer which is every Monday,
Wednesday, and Friday.
- Yeah that's what Good Mythical Summer is.
Also this summer, instead of LTAT uploaded on Saturdays,
we'll be giving you some awesome new videos
starring Mythical Chef Josh. - Yes.
And while we're off the air and all summer long,
we're gonna be releasing exclusive content
every Thursday on the Mythical Society
featuring Mythical team members so go to MythicalSociety.com
to join and check out that new content!
- I'm very excited about what we've got cookin' up
over there on the Society and what Josh will be cooking up.
The average American eats over 55 pounds of beef
per year, making the U.S. one of the largest consumers
of steak worldwide.
- And today we're going to do all that in one sitting!
Okay-- - You might.
- We're not gonna eat 55 pounds but we are gonna sample
the best steaks chain restaurants have to offer
and pick the best.
It's time for
♪ Steak me home tonight ♪
♪ I just wanna find the best one ♪
♪ In this strip mall ♪
(both chuckle)
- We're gonna taste six rounds of chain restaurant steaks
and write them on this board.
- Yes, starting from the worst
which is big misteak,
then filet migyawn,
USDA okay,
tender loining care,
brings the porterhouse down and rib eye-love-it.
- No, maybe maybe not, we'll see.
The steaks we'll be tasting are Outback Steakhouse,
Applebee's, Sizzler's Chili's, Texas Roadhouse,
and TGI Friday's.
And we're gonna eat a sirloin from each one
because that's the only cut that they all had.
- Yeah. - Apples to apples--
- It works. - With steaks, let's do it.
- [Rhett and Link] Round one.
- Outback Steakhouse, no rules, just fight.
(bellows like an animal)
You ever seen a fight at an Outback?
- Yeah, I've been in one.
- Like fist fight? - A waiter just rubbed me
the wrong way, he literally rubbed me
and so, I...
- That was inappropriate.
- (chuckles) No, that didn't happen.
Now I'm having my steak medium rare because that's
the correct way to do it.
- Well mine's medium because
I don't care about your opinions.
(Rhett chuckles)
But I'm taking a bite from the mid, el.
- My first real date with my wife was in an Outback.
- Oh yeah? - Mm-hmm.
I'm a little partial.
- Outback opened in 1988 after the cultural wave
of Cwocodile Dundee, Cwocodile.
- Yeah, I remember that cultural wave of Cwocodile Dundee.
- But then according to LAWeekly.com,
as of 2014, none of the founders of Outback
had ever been to Australia.
- Yeah you don't need to go, I mean,
you got encyclopedias.
- [Link] I like the thickness, I like what they rub on it.
- Yeah, I like the seasoning,
I was gonna say the same thing, it's very well-seasoned.
- Pretty good start. - This is just ordered
from the restaurant and then brought to us so--
- Where do you wanna start it?
- I mean I guess we just put it somewhere in the middle
but that's not a bad steak by any means.
- That's a good start, Outback.
- All right-- - Oh and that's soft.
- [Rhett and Link] Round two.
- Now I've had a lot of fun at an Applebee's.
- Okay.
This is a weird lookin' steak, mine's weirder lookin'
than yours, it's got-- - But it's the wrong color.
I mean you think Applebee's thinks that beef is pork
or pork is beef?
- No this is definitely beef
but I mean we've got different approaches here.
You've got the more picturesque approach
which is starting on the edge.
I'll start in the middle here, it doesn't appear to be
as much of a rub on this as the Outback.
- You know Applebee's was almost called Cinnamon's?
- Really? - Yeah.
- Cinnamon's.
Steak tastes fine. - Hold on, are you not struck
by how different this is than the Outback Steakhouse?
- I think it's the rub; there is none.
- It doesn't taste like steak.
It tastes like roast beef out of a package.
- It's disappointing if you ordered a steak.
It's definitely not as good as the Outback.
- Okay I'm gonna put it below and I,
I can't imagine it being, I'm just gonna put it down there.
- Yeah I bet you it's gonna stay in that zone.
- I'm gonna take this little extra piece off.
You want it?
Catch.
- [Rhett and Link] Round three.
- The Sizzler popularized the salad bar--
- Whoa. - And my nanny named Vicky
loved the Sizzler but then I realized it wasn't the Sizzler,
it was the Western Sizzlin' that they loved.
Totally different restaurant on the east coast.
- But kinda the same approach, same approach.
- Sizzler started in Culver City,
Calif, what the heck is this? - First of all,
is this supposed to be a fish?
I don't, what are they?
Why's it so long and narrow?
- This is like-- - Why does it have to be
so long and narrow, I think it's one steak,
it's one steak and they're like
let's make one steak two steaks.
- No I think they tried to turn a steak
into chicken tender.
- [Stevie] Darren mentioned it looks like
the state of California.
- (chuckles) Yeah kinda well--
- Yeah it does. - I think you gotta--
- So, and that's where, that's where it was originated,
in Culver City.
Or is that up here, right there.
Okay.
- It has the same coloring as an Applebee's steak.
- Now Josh said that there was some confusion
when he ordered this because-- - Oh gosh.
- He said he wanted a sirloin and they said
all we have is small, medium, and large.
Well-- - They didn't know that
sirloin was a cut of steak.
But you know what,
I don't think they've ever tasted their steak.
- I mean the severe charred lines are very picturesque
but it makes it taste burnt in that zone.
And that's the best part.
- My palate actually in the second bite adjusted
a little bit to what a Sizzler steak is,
and my brain was like hold on, hold on.
It's not a steak, it' a Sizzler steak,
and now I almost feel like I could eat a third bite.
I don't know what that says about its ranking
but I gotta say, it is the worst so far.
- Yeah it's lower than the Applebee's.
Throw it down there at the end
and maybe we won't see it anymore.
- Yeah. - Sorry Sizzler.
- [Rhett and Link] Round four.
- My first date with Christy was at a Chili's.
Whoops. (chuckles)
- And somehow it still worked out.
- Yep.
- Now this is obviously, they're not trying to go
for a grill mark thing, this is obviously cooked
on like a griddle right, because it's all got this even
sort of sear.
- I get into this. - Whoa, hold on.
They put some interesting seasonings on this.
I think we got our steaks mixed up, man.
- [Link] What do you mean?
It's not labeled Link.
- Mine's cooked too much. - Oh.
Yeah try this one. - I'm gonna come over here.
- [Link] Mm.
- Can you taste that flavor?
Like a taco flavor almost.
- No.
- Like a different, whoa. - You think it's got
southwest seasoning on it?
I think it's just salty.
- I think something got dropped on this steak.
I think this steak got close to another item.
'Cause your steak tastes totally different than my steak.
Taste my steak. - I don't want to.
- You don't have to.
- It's salty in a good way.
I wouldn't say the seasoning goes much beyond that.
I don't think it's as good as Outback
but it is really, I wouldn't say really,
I would say it's pretty good.
- The quality of the meat-- - Mm-hmm.
- Is, in this particular steak, is a little bit lower.
Like you know how when you got a steak that wasn't aged,
I know this is probably not aged very long at all,
but isn't like aged properly and it kinda has
a little bit of a metallic sort of aftertaste to it,
I'm tasting that in this steak, I really don't like it.
But it's definitely better than the Sizzler.
My question is is it better than Applebee's,
but it's definitely not as good as Outback so--
- It's in this zone. - I think for right now,
you can just put it right here.
Okay.
- [Rhett and Link] Round five.
- The TGI Friday's that I frequently was
in a Walmart parking lot.
The view from my booth, amazing.
I could see the garden center and everything.
- I've been to that one.
- In Carey, North Carolina.
- Now first thing I'll note is that it's like they took
a Sizzler steak and constricted it.
- Smooshed it.
- It got higher and it got shorter.
- Now it's got grill marks, it's got...
It's got visible seasoning and all these things
to me represent promise.
- I don't know.
Man the steaks are so different.
It's got that roast beef taste to it.
- It does, yeah.
- It's also a little tough.
That's what happens when you start with a Sizzler steak
and constrict it, it gets tougher.
Somebody tell TGI Friday's that.
This is not good.
- I feel like if I could see the garden center
or like some kids' bikes through the door kind of a thing,
just a greeter, anything would help.
- Man if I tasted this in front of one
of those waiters, I'd just rip some of his flair off.
- Oh!
You don't deserve it!
- I typically don't like to blame the restaurant's actions
on the server because I believe in giving big tips
to people in the service industry but I mean come on.
You just really signed up for it when you have flair on.
- I just don't know, is this,
this is worse than Applebee's? - This is almost
Sizzler level bad.
- Oh my gosh. - I think so.
- [Link] Let's move it on over.
Okay we got a plate situation.
- Good enough. - Don't panic.
- [Rhett and Link] Round six.
- Now Link's mom and her husband who Link won't call
his step-dad but he still loves him, loved Texas Roadhouse.
- What y'all do today?
Well, we went to Texas Roadhouse.
- (chuckles) I requested going to Texas Roadhouse
one time after I got back from a summer trip.
My dad was like what do you want?
I was like Texas Roadhouse, Dad.
- They're workin' the crisscross grill marks.
- [Rhett] Okay first of all, that steak cut
much more easily and that's a tender steak.
That is a good piece of aged meat right there.
That's somebody who cares about a steak, okay?
I haven't even tasted it yet
but I can just tell by the consistency.
Oh man.
That's a different level.
- It is very good.
- Outback and Texas Roadhouse are the only contenders
for a steak that you should purposely order
from any of these places.
- Oh yeah.
You know what I wanna do, I wanna pull up my rig
on the roadside and go to the Roadhouse and get a steak.
Where should I go?
I'm in Texas.
- All right hold on.
I'm not ready to rank. - Oh you're trying
to figure out which one of these?
- Well yeah man. - Yeah.
- Are you saying you know already?
- I was just gonna say I know it's somewhere in here.
- Okay.
- Let me hack into this.
Gonna go back down under.
We're gonna get us some steak
and we're gonna see if it's better than the steak
from the Texas Roadhouse.
- Oh the road horse?
- The Roadhouse.
- Man. - That bettah. (chuckles)
- Well hold on. - It's a more better steak.
- Hold on no, I'm not gonna go there yet.
The seasoning on the Outback Steakhouse steak
is better but hold on, I gotta come back to this
'cause the meat is so good.
- You think the meat's better?
- Yes.
- Well my mom certainly does. - I'm gonna have to eat
all of the steak.
I really wanna, I wanna get this right.
- I think the meat are even.
To me it's just a question of do you like the seasoning
which is very strong for the Outback.
When you go down under and you come back up,
you get yourself lots of seasonin' stuck to ya.
- You should do-- - Like the underside
of a croc.
- You should do the commercials because the guy
who does the commercials is obviously not Australian.
- Outback Steakhouse.
No rules, just fight. (Rhett chuckles)
Bring your in-laws.
It's morphing.
- No I think it morphed when you started but
I don't know man-- - Bloomin' onion.
- I think the meat is significantly--
- Get a bloomin' onion. - Better at Texas Roadhouse.
I can always add seasoning.
But it's also there's a different technique.
This was done on a griddle and it's all cooked in,
that's why that char is so good and this is done
on a grill with the grill marks which actually doesn't make
as good of a steak, just ask Gordon Ramsey.
- I'm votin' for outhouse.
- Okay, outhouse.
You know what, they tie. (chuckles)
- Yeah well (chuckles),
let's just go to the outhouse.
I'm gonna defer to you because you like steak
a lot more than I do.
Here we go, we're gonna throw these up there
and you're gonna make a decision.
Rhett, it's on you, buddy.
It's on you, brother.
All you gotta do is you gotta figure out
where it goes and then you gotta,
watch out for the crocs. - Okay here's the thing.
Just right off the bat, we can't fit all these on,
but Sizzler doesn't even deserve to be up here.
So-- (plate clanging)
So it's off the scale.
Don't go to Sizzler-- - Give it to the dogs.
- For steak.
They're both good steaks, again, the only steak
that I can recommend to order from any of these places,
but I'm gonna have to go with
Outback because where I had my first date with Jessie.
(chuckles)
- Oh look at that, trying to get some brownie points.
- (claps) Woo, memories, baby.
There you go, Outback Steakhouse, the best steak
that you can get from a chain steak restaurant.
- And the bloomin' onion.
Anybody, yeah. - Hey.
Thanks for liking, commenting and subscribing.
- You know what time it is.
- Hi I'm Krista. - And I'm Chad.
- We're driving over 200 miles to see Rhett and Link live.
- [Both] And it's time to spin the Wheel of Mythicality.
- It's worth it!
- I call green screen.
- Click the top link to watch us rank side salad croutons
in Good Mythical More.
- And to find out where the
Wheel of Mythicality's gonna land.
- [Rhett] Steer your ears towards some biscuits
you can hear.
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