This is the most High Steaks episode yet. Because they actually had to brainstorm 🧠 on how to cook this bad boy without harming the 🥩 steak in it raw form.😅

That steak looks like one that I'd need to nap for 8 hours after eating it looks sooooo good! It probably came with a label that said "Do not operate heavy machinery after consumption" lol

"It's still the same amount of steak." "Noooo, now it's more." Me 😄

They should implement backyard games such as cornhole, jenga, ladder toss, or horseshoe so while the steak is cooking that can play the game and the winner gets to taste it first or something. I think that would he cool

Jeez I haven't realized how long ago Matt and Amanda, crazy crew, and team edge have been around... I've really been here since almost the beginning 🔥🔥🔥

I can't get enough of this channel. The learning, techniques, conversations, brotherly love, it's warm and comforting....like the steaks Bryan cooks. I feel the love, fun, and care from the screen. Can't wait til the next episode. P.S. Tequila, Vodka, or Cheese tasting next 😊

I started watching Hi 5 when I was still 13 now I'm 20 and still loving Matt and Bryan. All love guys keep doing what you're doing. Love from Philippines.

I know they were trying something with the whole podcast type beat while grilling steaks but I honestly just prefer this more casual interaction talking about the steak, wines and general banter.

I love these videos, every single one of them makes me hungry for steak like holy, just mail me some cooked meats.

Would love to see how they’d tackle dry aged steak!

I love this podcast style cooking and eating channel.

This channel is like Team Edge/old Hi5 Studios' "After Dark Edition." It still has the PG-13 humor but with a little spice on top. I'm loving the more mature content.

This episode has me laughing over and over. Love these guys.

It’s so cool to see you guys talk about Napa wine. Even if you don’t know what you’re talking about, as someone who’s born/raised in Napa, I thoroughly enjoyed it 😂

We need more Sarah and jeoy, and together in one video

I love how threatening "Hi steaks welcome to high steaks" sounds to my peanut brain

Next time you should cook a tomahawk steak on high and fast so it gets a good char, right after wrap it up and stick it back in the cooker on low wrap it with aluminum foil with some butter maybe some beer and whatever else you can think of. Other than that great job on the videos loving all the content throughout all the channels

I literally just watch the Team Edge video when Brian won the smoker haha 🤣🤣

Hi steaks. Welcome to High Steaks

Love the interaction between the crew, Matt and Bryan, but I was thinking maybe you guys could expand the people involved and give them a microphone, in order to listen better to the conversations and to fill better the moments where you wait for the steak to cook. Don't get me wrong, love the rough look this channel has, but I feel like with some QoL improvements it can still remain "rough" looking and be a higher quality product. Sorry for my English, not my first language

Heck ya! I love these videos were they cook steaks and just talk anout whatever.

Yes, people have spit cups for wine. It's mainly to prevent getting drunk during tastings.

This Channel makes me sooooo hungry especially because Bryan is so good at making the food

I need an new video every other day these guys are just so funny and these videos are amazing.

I’m pregnant and love steak. These videos make me crave steak but knowing that it would have to be well done sucks. First meal for me after delivery is going to be steak.

Affter all the hard work to grow, work hard, and elevate yourself and your family. This is when adulting is fun.

Sam is pouring wine like a sommelier.😊

I agree. Favorite channel!!! Favorite people, and favorite food 🥩.

Great vibes on this channel. Vlog/podcast bbq hangout 👌

Matt maybe consider having a matts charcoot segment. each episode you bring a suprise cheese or snack

Your steaks look amazing my dude! Enjoy them! Peace bro!

Could be ever get a fun little episode of it being Bailey and Sam hosting the episode and if need be to add a lil spice, Bryan dress as chef and Matthias as a waiter

Great vid

The most primal I've seen Matt it's like him and Bryan swapped places

I love this so much

Bailey when the grease spilled on her sweater was the cutest thing expression ever.

Love that Sam is still around 😊

Absolutely loves this. ❤️ ❤❤❤

This channel always makes me hungry bro😭😭

matt got the breaking bad house lol

You know I agree I have watched all your channels and I really do favor on this one😊

That is so easy to cook. Bryan, put the meat flat down with a little bit of water in a pot than, leave it for 25 minutes cooking,then remove it and put in the grill, but before you do that, the water you were cooking the meat used it with any spices you wanted,but make the sauce creamy almost solid. Then pour on the meat and then put it in the grill for 30 minutes.

Why does Bryan look like Mario from the side with his mustache. 😅😂

Favourite episode so far. I like the comparison videos, but ones like this where the steak is somewhat unusual (In this instant, it's particularly big) and they need to discuss how to cook it and eat it. Then the different drinks being discussed while the steak is prepared makes for some nice filler.

Bro!! That steak 🥩 looks so amazing.

I like the longer episodes!

I feel involved in this video for some reason

You guys should try the meat from the Brahmans hump

@High steaks. I love this channel. Is not boring.

That cows caked up

Dam that lucks so good

Bro has an amazing mustache

WAITING FOR YALL TO POST

You should bring in a mixologist to make special cocktails for different types of steaks

Head on up to Napa valley for some legit wines Especially Hayfork

Why are the four of Matt, Bryan, Sam, and Bailey like my favorite people on this platform

Yes a new video!!!

I kind of expected them to make a wine sauce

I'm not sure, but I think it was your lawn dart video that you guys explained the team edge name, meaning you were a team living on the edge.

what brand knifes do you guys us

this is my favorite channel too :)

I wish I had a list of all the seasonings ever used on all the steaks

Pharmacy tech here, you definitely can get drugs for cheaper than $200😂

I agree with Matt

I watched a lot of there videos and learned how to cook my own steak

I thought that they came up with the name because they were "living the life of the edge".

Get Matt to cook a steak😂

Yes

Nice mustache Brian

didnt even know this was a channel

Hey napa shout outs whoop!

Sous vide at between 129°F to 135°F for like 12 hours(usually one hour per inch thickness of stake, but with it being bone in and how huge that is id rather go for longer to be safe), then hard sear hot and fast.(or the guga special,use a flame thrower to sear it) That would be the only way to keep it medium/medium rare with that thick of a stake.

And on this day I learned Matt has a tattoo??

I would low and slow the full piece, then pan sear it to get your crust. Dam I need one of these steaks in my life….

Why is the smoker smoking? XD

Y’all should do different cuts of steak with the same seasoning or y’all should try the Japanese wagyu but place seasoning on it

Go for it

try mustard as a binder next time. sounds weird but good.

As a wine lover from Sonoma County, California...I am offended on how you discussed and drank the wines...................LMAO JK JK I totally agree with you though, the tastes between prices are barely different. I think it all depends on how the company does their work on their wines.

Why and what do the 4 people behind the camera do?

As a fellow BrYan I freekin get it BrYan lol everyone is just like "bri.." "no it's actually bry" "Oh" *questioning face "Whats wrong with my name"

how long has matt had a tattoo

8:49 “Vasqueesh”

Low slow until close to internal temp and then hit it with sear. It’s gonna take a while.

Maybe you should try buying the best steaks from high dollar steak houses and rank them

Mustache man make good steak!😂

Tomahawk steak is the meat between the ribs, effectively it's a ribeye steak with a full rib attached. 5:34 Cutting it pretty much eliminates the point of a tomahawk steak. As mentioned the full rib hanging off of it is what separates a tomahawk steak from a cowboy cut steak so if you're not going to cook it with the rib attaches you might as well get a cowboy cut which is a bone-in ribeye steak or a ribeye steak. 6:32 To make steak tar tar you sear the outside of the meat BEFORE you cut it so kill surface level bacteria then the interior of the steak remains raw which you can then grind into a paste with spices to make steak tar tar. Matt's right what you were offering is liable to make somebody sick. 8:26 You let the bottle sit out whilst open before pouring or sit out in a decanter before pouring, when you pour though you should pour down the rim of the glass to avoid disturbing the wine, whilst allowing for maximum aeration. (depending on the variety of wine) In truth it has very little bearing on the taste whether you aim for the center of the glass or pour down the side, but pouring down the side allows for better aeration. 15:04 The punt in the wine bottle is NOT there to serve any purpose in modern wine bottles. Historically the punt was put into bottles to help the bottle stand upright on the table from a time when glass blowing was done by hand and was less likely to create a bottle that would stand on it's own power. Now with bottles that are machine manufactured the punt of a bottle serves no purpose other than to be a relic of yester-year so it simply persists out of the historic precedent. A hard or soft pour refers to the AMOUNT of liquid in a glass. A hard pour means more than standard and likewise a soft pour is less than standard. A standard pour of wine is 5 ounces. Pouring down the side is actually better for aeration, when the wine hits the bottom after being poured down the side the wine will rush to level off and will help to aerate the wine without disturbing the wine. That's also why you swirl wine instead of shaking it, to help aerate without disturbing it. 37:25 I'd worry less about your goggles and more that breathing in that smoke like that can be causing permanent lung damage. 37:54 When you cut it right away it screws up the rest of the steak. Cutting it anywhere allows the juice from the entire steak to escape. What you're doing when you let a steak rest is allowing the juice inside the steak to redistribute throughout the steak to preserve flavor and juiciness in the entire steak. 38:57 The red liquid that drips from a steak is NOT blood, it's myoglobin a protein found in muscle that is responsible for supplying oxygen to the muscle. Like hemoglobin, myoglobin is red because of the iron content which turns it red when exposed to oxygen. Myoglobin is the reason why muscle tissue is red. 41:16 Because he cut a section of it right away it isn't the same as leaving the ENTIRE steak in-tact whilst resting, so it wouldn't be any juicier since the juice was allowed to run out after the initial cut.

❤❤❤❤

You guys should try✨Argentinian wine ✨

Makes me want to buy steak now. Damnn that meat looks so good!!

I use goggles in the kitchen, its cry proof for onions and the occasional drop of hot oil to the face, saved my eyes a few times

You guys should cook the steak with any alcohol you guys like

mustache man makes good steaks

I love how each Red Wine "prides" themselves on listing all the nice flavors in the bouquet you are supposed to be experiencing, But every Red Wine I have ever had all tastes the same and it's always bad

LETSS GOOOO

I love Guga Foods.

For the grapes are they just talking best grapes in America? Cause there’s no way they can beat proper Italian grapes lol

Hmmmm. Well I mean that Wagyu Tomahawk steak seems good but if I was Bryan, I would probably get a melted butter in a small bowl, use a brush. NOT a paint brush, but one of the brushes that you use to like place a butter or such on the meat and then add the seasons so that way it'll like stick. As for cutting it, I would do it carefully so that way I don't cut myself or worse.

All it that is, is a ribey with half a rib bone lol I work as a butcher ur paying mostly weight in bone but they are typically that thick lol

is it me or does Brian look like Mario?