– 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. Listen to new episodes of Ear Biscuits now on Apple Podcasts or wherever
you get your podcasts.