REAL ITALIAN BEEF | Welcome to the Beef w/ Matty & Coco

5 WELCOME TO THE BEEF ITS BEEF TOWN @COURTNEY__STORER IS THE BEST CHEF IN THE WORLD AND NOW WE COOK AND SHOW YOU HOW TO MAKE ALL THE FOOD ON THE SICKEST SHOW @THEBEARFX ON HULU 6/23

INGREDIENTS:
4lb Top Sirloin or Top Round
2tbs Dried Oregano (Knorr preferrred)
1.5tbs Garlic Powder
1.5tbs Onion Powder
1.5tbs Dried Basil
1.5tbs Crushed Chilli Flake
1tbs Toasted black pepper
1/2c Kosher Salt
1qt Grapeseed Oil
2qt Beef Stock
2 whole heads of Garlic
2 large Carrots
2 Onion
1 whole stalk Celery
1qt Mild Giardinara
5 Green Bell Peppers
5 Turano, Gonnella, or Amoroso sandwich rolls (cut in half)

COOKING METHOD:
1. Trim fat from beef and set aside, you can always use it as the fat base if you have a food processor but if you don’t, cover the base of your pan with Grapeseed oil.
2. Season beef with salt and pepper. In a large rondeau heat Grapeseed oil under medium / high heat. Sear beef on all sides to brown.
3. Once browned, remove beef and rest on a half sheet tray with a cooling rack. Deglaze pan with your aromatics – the rough chopped, skin on, carrots, celery and garlic and stir with a wooden spoon to melt. Once all the fond has come up from the pan, deglaze with beef stock and stir.
4. Mix in dried herbs, bouillon, and seasonings.
5. Add beef back in with the torn or sliced green peppers, just make sure to remove all the seeds. Cook in oven set at 350 degrees for 1 hour. Checking internal temp to 140 degrees.
6. Once your beef has cooked, take it out and let it rest until cool.
7. Remove your peppers from the jus and place in to another large pot that is on very low heat, then strain your liquid to remove all the onions, celery, carrots, and garlic. Taste for seasoning and add salt if necessary.
8. Once the beef has fully cooled and rested, thinly slice the beef about half an inch thickness if you can and place it all back in the jus with the peppers.
9. Get all your buns ready to start building! Slice your bun in half and take a tong-full of your beef, lay it in gently, then stuff one of the peppers in there and top with your Giardinara. Dip each corner into the jus and wrap up your sandwich in parchment or wax paper.

(intro music) – Welcome to the Beef. I’m Coco. – And I’m Matty Matheson. – [Coco] And we’re here today to teach you one of the recipes we have made and helped make on FX’s show "The Bear". – [Richie] Listen, let’s just have a conversation for a second. Cousin, you’re ordering different mayonnaise bro? – [Sydney] You want one of these bananas? – [Carmy] No, all you Chef. – [Richie] Yeah. All you Chef. This spiff. He was using them to make a giant nut-muffin. – [Carmy] Hey, it was a play on a Panettone, it would’ve been beautiful if you let me finish it alright. – [Richie] Fuck you. – [Carmy] Cousin! – [Matty] This show is incredible. I’m very lucky to be a part of the team. – [Coco] Yes. – The crew, the cast. I’m an actor now. – [Coco] Matty’s an actor. – [Matty] I’m an actor. – I’m a Chef consultant now, always been a Chef. – Always been a Chef. – Not always, but- – Coco’s one of the greatest Chefs, literally in the world. I am an influencer at a very high level and together we’ve created a cooking show – Yes. – called "Welcome to the Beef". Actors don’t really know a lot of things except for acting, but you can’t really act cooking. So once again, Courtney and myself had to work really in depth with all these amazing actors to get them up to speed. And we had to get everyone on the same level. – When we were on set, we weren’t playing around. – We were weren’t playing around. – We wanted it to be authentic. – The chefs actually had to cook when they were cooking. – Yeah and they had to move and, and know how to like cut things. And like, we were like, Hey, if you’re gonna be doing this- – You don’t cut like this – You gotta know what you’re doing. Yeah. – You don’t do that. Yeah. – Yeah. You, you gotta use the knife and you’ve gotta hold the pots the right way. And we had to teach them the ropes. – We had to teach them the ropes. And now what we’re gonna do is show you how to make Italian beef, the way that Coco knows. – The best sandwich in the world! – The greatest sandwich in the world, Italian beef from Chicago-land. – Yes. Yes. – All right, here we go. – Okay. First thing, top sirloin has multiple pieces and muscles within it. – It’s huge. – [Matty] This is the cap on top of the top sirloin. – [Coco] Matty and I are gonna start by getting that beef going. – We want it to sear it first. – We’re browning it. – We want to caramelize the beef. – Caramelize. – Do you want salt on it? – Yes. – Yes, Chef. – Salt. Good amount. – Look at that. – See that? See that? – How I do that? I let it rain. – [Coco] Because you gotta look. This is a big piece of meat right here. – [Matty] Yeah. – [Coco] If you don’t season it all the way, it’s not gonna taste like anything. It’s gonna taste like just plain beef, which is not good. Trust me. – [Matty] And you don’t have to do that stupid thing with the salt idiot. – [Coco] The Salt Bae. Don’t do that. Let’s lay that to rest. No salt idiots out there. Okay. Just season it regular. – All right we season both sides, salt and pepper. – Salt and pepper. That’s it. – A good amount. Now, many people, Italian beef makers everywhere are gonna be like, ah, you don’t make a beef like that. If you’re in Chicago, everyone’s gonna have a problem. They’re gonna be like, "Oh Courtney, why’d you do that?". This is how me and Matty make it. – And also I made an Italian beef video before didn’t I, for my first book. – People – people got mad. – [Matty] People didn’t like it. – [Coco] The Chicago way is people- – [Matty] People didn’t like it – [Coco] They came for him hard. – [Matty] They didn’t like it. So right now- – [Coco] And, and listen, we just want you to be nice and enjoy what we’re making. – We’re gonna make more of a tradish’. – Exactly. – This is gonna be more of a tradish’. – This is what we make. – This is what we make. – This is our beef. How about that? – [Matty] From Chicago. – [Coco] Welcome to the beef, our beef. In a hot pan. – Dutch oven. – I’ve been letting this heat up. You can really use whatever you have at home. – It’s hot. – Getting hot. – It’s hot, you can feel it. – Look, and I’m testing it cause I’m putting my hand, not in the oil. – Come take a look. I’m gonna do a nice little – -[Coco] I’m going like this, I’m like "Ooh, is it warm in there?", it’s warm. – [Matty] Don’t put your hand in there. Don’t sear your hand. Coco. – [Coco] No I’m not searing my hand, but I’m being careful. Ooh. I’m like, Ooh, I feel it. It’s hot. – [Matty] Can I put that in there? Watch. – [Coco] Yes. You wanna hear- – [Matty] Do you hear it? Do you hear it ? – [Coco] Sound effects. We make a lot of beef in the show – – We make a lot of beef in the show. – And one of the things we wanted to really showcase is just how much beef this restaurant has to make, every single day. Not 20 pounds, 200 pounds. – 200 pounds a day of the beef. – Let’s get some aromatics in here. – You want some aromatics? You want some celery? – Yeah. Let’s do some celery. Look. – [Matty] That’s enough. – [Coco] Okay that’s great. Next. – You want an onion? – Sure. Let’s do an onion. – [Matty] Leave the skin on. Who cares? – [Coco] Okay, great. Why are we doing this like this? Because we’re taking all this out. – [Matty] We’re gonna just get it out. – [Coco] When we say they’re aromatics, we’re just putting them in to create flavor in our sauce. So we’re not leaving them, we’re putting them in. Look at this garlic. Beautiful. We like the beef jus that we’re making after this to be really garlic-y. – Yeah. – [Coco] That’s not ready yet. Let it go. – [Matty] Let it go. Show them again. – [Coco] Not ready. – [Matty] See, that’s not it. – [Coco] Let it go. – [Matty] That’s just gray, gray and miserable. We don’t do gray and miserable here. Do we? – [Coco] No. We’re gonna turn the heat down a little. – [Matty] Turn it down, a little. Coco’s beef town. Welcome to the- – Coco’s beef town. – Coco’s beef town. – Population two, right now. – Me and Cococo. – [Coco] Yeah. This is what we do. We cook together. When we were filming the show, we had a lot of moments where like, we’d be filming and then the whole casting crew would come around us – Yeah. – to watch and like- – [Matty] They would watch us and we would teach them. – It was really cute. Yeah cause- – How many times did we make the beef? – So many, too many. – How many times did we make that beef? – We were slicing. Slicing on- – We’re just slicing, making beef. – Slicing on set. – They’re like "Hey, make some beef." Every day we, we would have to make like, I don’t know, 50 pounds of beef. – [Coco] Like what’s on the docket? Beef. – [Matty] What’s on the docket? Get there at like 5:00 AM. Start making beef. I really want you guys to enjoy "The Bear". I think it’s one of these shows that really is gonna be a beautiful thing for people to see into the world that we live in. – [Coco] Right. – [Matty] Restaurants aren’t easy, restaurants aren’t glamorous, restaurants, you know? – [Coco] Yeah I think, I think that’s the most important part with "The Bear" is that, you know, we’re there to kind of give input. One of the things the show talks about is like, just life. That there’s stuff that goes on outside of work. And like, you gotta come into work, you gotta show up for each other. – [Matty] Life is so difficult. And then to show up to work and, – [Coco] And cook. – [Matty] and you’re not happy- – [Coco] Yeah. – [Matty] Sometimes. And when you show up not happy and then there’s other people that aren’t happy. And then you’ve got on the bus and the bus, before you got on the bus, there was a puddle and someone got, you got splashed and you got wet pants and wet socks. And then you’re like, I’m dirty and I’m wet and I’m cold, and I’m upset. And maybe my boyfriend- – [Coco] Or girlfriend! – [Matty] kissed another boy last night. And I was like, "My boyfriend kissed another boy last night!" – Or kissed another girl. – I was like, I’m stressed out again. My cell phone bill was three hundred bucks. – We’ve been there. – What was I doing? – Guess what? We’ve been there. – It’s so stressful. – And it’s stress- – I fell off my bike last night. I got drunk and fell off my bike and I broke all my teeth. – Right. Or you were sober and you fell off your bike. – Or your, or my pedal- – It still sucks. – It still sucks. – Yeah. – And then you still gotta go to work. – Yeah. You know- – [Matty] It’s stressful. – [Marcus] Check it. – [Carmy] That’s good. You see that difference? – [Marcus] Big time. Steam tray? – [Carmy] Yep. – You’re right. You could throw down, huh? – [Carmy] Grab me a fresh parm brie. – All right, Chef. (footsteps leaving) – [Coco] Are we cooking it in this? Or do we wanna cook it in that? – No, we’ll cook it in this. – Okay, great. – Do you wanna take the beef out? – Yeah. – We’re taking the beef out. – [Matty] We took the beef out. We’re gonna get a little deglaze here. We’re gonna throw in all these vegetables and we got some fond down there. And all these, the little moistures are gonna come out. Little more oil or no? – I would do a little, but let’s add some salt. – A little bit. Let’s add some salt. – You got it over there. – Yes, Chef. – Hit it, hit it. – And then all the moisture’s gonna come outta these little vegetables and deglaze and get all that nice fond up. And that’s gonna be a lot of little flavor. Cooking this down and getting this really nice and roasted really nice and caramelized, is gonna make that beef jue that much better. – This is the beef stock. That we- – Are you gonna add it right now? You don’t wanna cook down the vegetables or that’s fine? Didn’t you just say you wanted to really cook them down? – [Coco] Yeah, you do. – Chef? Well, I don’t know. – [Coco] You know what? It’s a- – TV magic? – TV magic means, and you listen to your, to your friends. So being a good cook is also like knowing your strengths and your weaknesses. – Open mindedness. – Yeah. It’s like, I’m not great at everything. – Neither am I. – Right and- – I’m not great at like everything. – No. – I’m perfectly mediocre at most stuff. – So we talk about this sometimes in restaurants, is not putting things on full blast all the time. – No. – Don’t burn it. – Go gently. – I’m going a little bit hotter, then I’m going cooler. I’m going- – But gently. – Yeah, don’t overdo it. You can hurt yourself. You can hurt the food. – Don’t hurt the food – You can hurt yourself. – Yeah. – And if you’re hurt, maybe your food’s hurt. – Yeah. – If you’re loving yourself, maybe your food will taste better. – Good mood. Good food. – We need to learn- – How about that, Carmy? – Good mood. Good food. – How about that, Carmy? – Good mood. Good food. – Yeah. – Good food. Good mood. It’s a reciprocal. – Yeah, cause- – Maybe you’re having a bummer day. You go in, you cook something really great. And you taste, you’re like "wait, that’s really great." – Puts you in a good mood. – Puts you in a good mood. – Yeah. – And then somebody else eats that. – Brings a smile your face. – That puts them into a good mood. And then all of a sudden that’s the ripple. That’s the ripple that food can do. – Yes. – And that’s the magic of it. – Good food can make somebody have a great day. – But that’s like, that’s light. I mean, this is one of the things I remember about why I even wanted to become a chef in the first place. – Yeah. – Is like, sometimes, in life, when you’re going through things. – Things. – Food snaps you out of it. It’s like a food memory can like sometimes bring you down a sad place. – Sad. – But then you can also turn it into a happy place and like- – Happy place. – I had certain foods that I remembered and I was like, "Oh, I miss those things." And I was like, "Wait, I can make them." – Yes. – And it was like, empowering cause I started to cook. Found family. And like the other cooks who also were interested in that. – Yeah. – And I’m like, "Oh, you can geek out over an Italian beef?" Me too. – I love it. – All right. We’re ready for- – Are we ready now? – Beef stock. – So we’ve cooked down our vegetables, all of our nice mirepoix and garlic. And now we’re gonna deglaze with some beef stock. – [Matty] Mm mm. You know what we should have done before that? – [Coco] What? – [Matty] Threw in the spices, do you think? – [Coco] Oh yeah, well now we’ll do it. – [Matty] Okay. We got some basil, some oregano. A little pinch, not too much. – Oregano. You say oregano? Really? – It’s annoying. – It’s a- (laughs) – [Coco] Just dip all that in though. We like the- Oh Matty, too much red- Hold on. Stop. – That’s too much. What happened? – See that’s the thing I doing a- (exasperated sigh) – I thought we were flavoring. – See, I like it organized. – I thought we were organ- Oh, there we go? That was organized? – Yeah. (laughs) Control freak. – Or beef is up to temperature. – It’s up to temp. Put it back down. – We got green peppers. What’s the story with the sweet peppers? Can we just like rip these up and throw these in here? – [Coco] Yeah. Rip them up a little smaller. Or you can use a knife, but honestly, let’s just rip them up. – [Matty] We’re just gonna rip them up. – [Coco] I just think it’s really nice to cook it in the jue, cause it kind of gives them an extra salty flavor. – Ooh. – It’s got like the onion powder, the garlic flavor. – It breaks them down. – It breaks them all down. – Look. And now we put the beef back on top. – [Coco] A pepper moat. – [Matty] Boom, boom, boom, boom. Look at that. – [Coco] Bam. – [Matty] That is beautiful. – And now we’re gonna put it in the oven. – Do we want a lid? – Yeah. Let’s do a lid. – Look at this. Mm. That already tastes so good. – All right, here we go. – Beef’s up. Here we go, 350 degrees. (yells) There we go. Lid on. Bing bang. Boom, boom. – All right. With the beef, you don’t wanna overcook it. It’s really important, cause we’re gonna, we’re gonna be slicing it and it’s gonna be like what do you say like medium rare-ish? – We wanna bring it up too. – Yeah – Here we go. We’re gonna talk specifics here. We got an oven that’s 350 degrees. We got a little piece of meat in there. We got some liquid. It’s gonna start steaming. It’s gonna start roasting. It’s gonna start doing a lot of stuff. We wanna bring that beef to about 125 degrees celsius. Internal. That’s gonna take maybe, that size of beef, that beef was probably what? Two pounds? – Honestly, yeah. It’s gonna be like 25 minutes. – It’s gonna be about 25 minutes. – It’s not gonna be long. – Maybe 30 minutes. Cool it down. Then what we’re gonna do is take that cooled piece of meat and we’re gonna slice it on a meat slicer. Nice and thin. We’re gonna take that jue. We’re gonna strain it. We’re gonna put that into a pot. Then we’re gonna take that sliced beautiful beef. And then we’re gonna cook it through in the jue. I don’t know why. – [Coco] Because- – Why wouldn’t we just cook it all the way through to begin with. – Because- – The tenderness? – Then can get, listen. For this, we don’t wanna like cook it all the way through and then keep it in the jue. Cause it’ll get overcooked. It’ll get rubbery. – Yeah. Rubbery. – That’s why you’re like, you slice it- – We can control the texture. – Yeah, exactly. And we want it to not like dry out and it can easily dry out if you’re not like if you cook it all the way through, then you slice it. Then you put in hot like jue, it’s gonna get even more dry. – Yeah, but once again also- I agree with you. – Thank you. – As a man. I was just about to exactly irriterate. Luriterate? – Oh you were. – I was gonna say exactly what she- Oh, I’m so happy you brought that up. – Yeah, but then I won’t, because exactly what you said makes perfect sense. – Thank you so much. I know. I really appreciate that. Okay. – I found my space. – You did. And I see you. – It’s over here. – I see you. – I feel you. – I feel listened to. – We’re gonna do a little bit of a tidy up here and we’re gonna get situated and we’re gonna bring that beef out real soon. Okay? – Stay tuned. – Take a minute here. Hey, why don’t you guys go check out FX’s "The Bear" right now. – And come on back. – Click it on any device. – We’ll be waiting. – We’ll be waiting. We’ll be watching. (imitates laughing) It’s a laugh. – Okay. We got the beef’s coming out hot! – Beef! Let’s go. – I have beef. – [Coco] It was in there for probably 20 minutes. – Yeah, it doesn’t take long. – There’s a chance- – Not with the little piece of- Like if we were cooking like whole top sir- (grunts) If we were cooking like huge top sirloins, once again, that would take a minute. – [Coco] I can’t do it. – That’s hot! Just slam it. – It’s hot, I don’t have the- the thing. – Just slam it. It’s fine. – He took both towels. – There you go, slam it up. Come close. You wanna see a little steam town? Wanna see a little steam town? – [Coco] I do. Reveal. Whoa. – [Matty] Little steam town. – [Coco] That broth looks amazing. – [Matty] First thing we’re gonna do is we’re gonna pull our beef out. Okay? – Tongers. Tongs. Can you just? – [Matty] Just use a ladle. – [Coco] Oh my God. Can’t we just do tongs? – Looks like? – Oh. Okay. Well, we’re- – There we go. – Well, that went well. – Feel that. What do you think? – It’s cooked. It’s ready. But it’s a little- – [Matty] Well you wanna take a thermometer and actually see what temperature it is? – Yes, it’s a little too hot to slice right now. – Yeah. We got to let it chill. – [Matty] Look at that. – [Coco] 115, 16, 17. Sorry. – You’re perfect. So that once again, things continue to cook until they’re actually cold. – Yes. – So we’re pulling that out. What did I say? We wanted it to be around- – 120 – 120, 125. – We’re at- – [Both] 116. – That residual cooking temperature- – It’s gonna get there. – Is gonna get there. – Yeah. – So that’s perfect. – Yeah. – Now we need tongs. – They’re right there. – Where? (points finger) – Open your eyes. – I see, don’t I. We got the sweet peps all ready right here. Now we’re gonna splash this in. – We’re straining it. Splashing equals straining. – [Matty] Yeah. – [Coco] All right. Look at that. Yum. – Yeah, there we go. – That’s the nice stuff. – That’s what you’re looking for. – That’s the nice stuff right there. – That’s what you’re looking for. – That’s the nice stuff. Let me tell you something. It smells like a fucking Italian, like a hot summer chest. It’s like a chest with a chain and a little undershirt. And it’s sweating. There’s like- – [Coco] You got a gold chain? Gold chain. Gold chain out. Put your gold chain out. I hate to prove a point again, but now we’re at 120. Remember that target temperature we’re looking at. – Yeah, we’re there. – We’re there. We’ve made it. – All of a sudden. What? How all the meat is- Inside, all the meat is going like this. (trills tongue) – They’re communicating. Everyone’s communicating. – I’m hot. I’m hot. I’m hot. I’m hot. (continues trilling tongue) And then as I cool, I’m like. (trilling relaxes) – Cooling down. Relaxing. You jump in the pool. You relax. Nashville’s hot. We’re in hot, hot Nashville. – It’s hot and steamy. And now we cool. – Yeah. And now we’re cool. – And now we’re cool and then we’re like, "Hey, what’s happening?" – Let’s slice. – Why don’t you slice me? – Slice me. – Why don’t you slice up? – [Coco] Okay. We’re gonna slice. – Hey, won’t you slice me up? You know, what’d be nice right now? If you gave me a couple slices. – [Both] Oh, hi there. – We have a beautiful little piece of beef, ready to slice. – And it’s cold. We’ve been letting it chill. – We been letting that chill. – I know you’re excited. – I really highly guarantee, nobody really has this at home. – Yeah. I- Probably. – Which is fine. – I don’t even have one at home. I’m trying to get one. – I don’t have one at home. – Can somebody sell me a slicer? – Can somebody sell me a slicer? – But not a crazy expensive one. I’m on a budget. – If you don’t have this at home, what can they do, Coco? – You can slice it with a really sharp knife. – [Matty] Here we go. Look at this. Here we go. Look at that. That’s what we’re looking for. (chewing) – Yeah, yeah. – [Coco] Yeah. I know. It’s good. – [Matty] Yeah. I know. – [Coco] Yeah. I know. – [Matty] We did it. – [Coco] We did it. We did it. – [Matty] I believe in us. – [Coco] No I in team. Okay. You’re good. You’re good. You’re good. – All right. – I’m not wrong. – And if you were at home and you didn’t have a meat slicer, just do this. Just slice it as thin as you can. You just want like it as thin as possible. – [Coco] Okay. Look now we’ve got our beef. We’re adding this to the jue. – [Matty] Add it to the jue. – [Coco] We’re putting it all in. Okay. – [Matty] Add it to the jue. – [Coco] We’re putting it all in. We got the peppers in there. That’s how we’re doing it. Okay. Don’t get mad at us. – [Matty] Add it to the jue. – [Coco] This is what we’re doing. (Matty humming) – [Coco] Add it to the jue. – [Matty] That’s nice looking. – Right. And we’re not gonna go boost the heat, crazy hot. – No, it just needs to be warm. You don’t want it- – We’re just warming it through. – Like fucking boiling. Now look at this. This is gonna get real nice. – Nice. – Look at this. This is nice. That looks like beautiful Italian beef. Eh, Cocs? – [Coco] That’s. I approve. We did it dawg. – I don’t know how to make an Italian beef. Coco, can you please help me? Who, is anybody in the room from Chicago? – Where’s my- – Is there anybody in the room from Chicago? – You can’t skimp on skimp on the jardiniere. You can’t skimp on any of the ingredients. – Don’t skimp on a jar- Wait, wait, wait, wait. They always do it with like a fork. Wait, we have that fucking fork. – Who does it? I do it like this. – Nu huh. – This is how I do it. Listen. How about- – Like this right here. Look. – They equals me. Okay. That’s do you wanna do that for a dramatic effect? – Don’t you think? – Well, I don’t- – Okay, do it with the- – Look at this. Look at this. Look at this. Look at this. Look at this. – Look at that. And that’s it. Is that it? – That’s freaking it, guys. That’s freaking it. – That’s it. Couple peppies? – And then we might, you know, do a little, oh. – A little peppies? – No, we gotta do the jardiniere. – Do the jardiniere. We got that beautiful. Oh, look at holy fuck town. – And before we, we roll it up. – Then we roll up and we do a little bip. – We do a dip. A dip. – A little bip and a bip and a bip. – A dip. Look at that. – Look at that. And then we put it in here. A couple sweet peppers? I want some sweet peppers! – Yes, Chef. – Can I get some sweet peppers! – Yes, Chef. – [Matty] Oh, look at that. – [Coco] All right. Listen, wrap, – Wrap. – This is the wrap. Quarter- – Quarter. Three-quarter roll. – Quarter roll. – Pull it in. – Pull it in. – Pull it in. – Pull it in. – Wrap it again. – Wrap it up. – 1, 2, 3, order up. (gasps) – Welcome to Coco’s beef town. – Beef. – Beef town. Beef. – Welcome to the beef. Check this out. Oh my God. I’m gonna eat one. – Look at that. – Look at this. Look at this. Look at this. – Oh yeah. It only got better. Look at that. – Look at, but that’s the thing. It only gets better. – It only got better. Did you dip yours? You didn’t dip yours. (chewing) Really good. – Bro. – Bro. – Mm, spicy. We like the heat. – It’s a little spicy. – I got a spicy bite. – Mm. – Yum, so good. Cheers. – Two wets, two wets, two sweets, let’s go. – Welcome to the beef. – Welcome to the beef, baby. – [Coco] "The Bear" on FX coming to you. – [Matty] June 23rd. You can watch it. Click on a device. Check out the Hulu. FX "The Bear" coming right now. It’s in your face. It’s in your house. It’s in your fridge. It’s under your bed. It’s on top- – It’s in your stomach. – It’s in your stomach. It’s coming outta ya ass. – It’s in your heart. – It’s wherever it needs to be. – It’s in your mind. – It’s in your hearts. It’s in our hearts. – Thank you for coming. – We love you. – From our house to your- We don’t really live- We don’t live together. – No we don’t. (laughs) – From this house. – From the beef- – To you. – From the FX, "The Bear". – Yeah. – To you. – Thanks for, thanks for joining us. – We’re gonna be making a couple of- Thank you. Thank you. – What? (jazzy outro music) (jazzy outro music continues)