Matthew McConaughey

Oh, yeah, he did. Well, then I pull out extra pickles because I love to dip my pickle, take a bite of tuna, bite the pickle with the Heinz ketchup on the end of the pickle.

Oh, yeah, he did. Well, then I pull out extra pickles because I love to dip my pickle, take a bite of tuna, bite the pickle with the Heinz ketchup on the end of the pickle.

Oh, yeah, he did. Well, then I pull out extra pickles because I love to dip my pickle, take a bite of tuna, bite the pickle with the Heinz ketchup on the end of the pickle.

That's all I heard. Yeah, man.

That's all I heard. Yeah, man.

That's all I heard. Yeah, man.

Steak, what cut do you eat? One and five-eighth inch American Wagyu ribeye. Rib eye's the steak. Rib eye's the steak. Rib eye's the steak. Admit it or not, if we're not talking about, oh, I want to eat lean, I know I have my elk, I do fillet.

Steak, what cut do you eat? One and five-eighth inch American Wagyu ribeye. Rib eye's the steak. Rib eye's the steak. Rib eye's the steak. Admit it or not, if we're not talking about, oh, I want to eat lean, I know I have my elk, I do fillet.

Steak, what cut do you eat? One and five-eighth inch American Wagyu ribeye. Rib eye's the steak. Rib eye's the steak. Rib eye's the steak. Admit it or not, if we're not talking about, oh, I want to eat lean, I know I have my elk, I do fillet.

Well, there are different ways. So I go one and five eighth inch, which means it's a big, thick piece of meat, which means I don't take it to the oven to ever bake it to get the middle cooked. I do like to sear it. I either go... On the grill. Yeah. I mean, if I can get that green egg to sit there and hold at 455, then I'm, then I'm enclosed that thing and trust it. Beautiful. Yeah.

Well, there are different ways. So I go one and five eighth inch, which means it's a big, thick piece of meat, which means I don't take it to the oven to ever bake it to get the middle cooked. I do like to sear it. I either go... On the grill. Yeah. I mean, if I can get that green egg to sit there and hold at 455, then I'm, then I'm enclosed that thing and trust it. Beautiful. Yeah.

Well, there are different ways. So I go one and five eighth inch, which means it's a big, thick piece of meat, which means I don't take it to the oven to ever bake it to get the middle cooked. I do like to sear it. I either go... On the grill. Yeah. I mean, if I can get that green egg to sit there and hold at 455, then I'm, then I'm enclosed that thing and trust it. Beautiful. Yeah.

Other times where we're just inside and I'm time for that. I'm a big 16 inch black skillet. oil, butter, cast iron, get that baby height and sear that and flip some oil and butter on top of that thing because I just learned this, that that butter doesn't brown if you put it in early with the oil.

Other times where we're just inside and I'm time for that. I'm a big 16 inch black skillet. oil, butter, cast iron, get that baby height and sear that and flip some oil and butter on top of that thing because I just learned this, that that butter doesn't brown if you put it in early with the oil.

Other times where we're just inside and I'm time for that. I'm a big 16 inch black skillet. oil, butter, cast iron, get that baby height and sear that and flip some oil and butter on top of that thing because I just learned this, that that butter doesn't brown if you put it in early with the oil.

And then obviously that old trick that everyone forgets, let that son of a bitch sit for as long as you cooked it. Yeah, yeah, yeah. Because it's got to settle. Yeah. And all those tendons have to just kind of relax.

And then obviously that old trick that everyone forgets, let that son of a bitch sit for as long as you cooked it. Yeah, yeah, yeah. Because it's got to settle. Yeah. And all those tendons have to just kind of relax.

And then obviously that old trick that everyone forgets, let that son of a bitch sit for as long as you cooked it. Yeah, yeah, yeah. Because it's got to settle. Yeah. And all those tendons have to just kind of relax.

And also, do you all know this one? This may be obvious, but it's the cook it at room temperature. You can't pull it out of the fridge. You can pull it right out of the fridge. Yeah. No, no. You got to let it. You got to let it sit. Get back to room temperature. That's a good one. And all those pores open up. So one and five eighth inch American Wagyu ribeye.

And also, do you all know this one? This may be obvious, but it's the cook it at room temperature. You can't pull it out of the fridge. You can pull it right out of the fridge. Yeah. No, no. You got to let it. You got to let it sit. Get back to room temperature. That's a good one. And all those pores open up. So one and five eighth inch American Wagyu ribeye.