- What's up y'all?
We were back with Tom Pelphrey.
Meghan Trainor.
Give it up for 'em y'all.
Our next guest is a Top Chef restaurateur
and cohost of Food Network's "Fast Foodies".
His newest restaurant is called The Butcher's Club
which is the coolest name ever.
It's a steakhouse that celebrates 1950s.
Cool.
Look at that.
Oh my God. Say hello to Jeremy Ford everybody.
(audience cheering)
- Hi.
- Do you know Tom? Do you know Meghan?
Have ya'll met?
- Hi! Congrats. - Thank you.
- What's Up buddy?
- It's a boy.
- It's a boy!
- So excited to be here.
- It's your birthday.
- It is my birthday.
- That's awesome.
(audience cheering)
- SO, I hear you have a lot to celebrate.
- This is one of those years that was like super, super fun.
- Okay.
- Got to cook for Rihanna, A$AP, J. Cole.
Um, My daughter turned 16 a couple days ago.
It's a crazy year.
- Wow.
- Yes.
- You look young for a 16-year-old.
Look, look.
- I just started really young.
- I was like, those genetics are killing it.
I was like, wow.
So we're making something that you feature
at the Butcher's Club today, right?
- Yes. So we wanted to take the fear
out of cooking steak at home
and still be able to give you that delicious,
you know, restaurant quality kind of vibe.
- Okay.
- So at the Butcher's Club, PGA National Resort,
we love that place.
That's where you can get this
if you don't feel like cooking.
- Okay.
- But let's go.
So we have a little bit of filet mignon.
Which, what's your favorite cut?
- I love filet mignon.
- Is that your favorite?
- Yes. - Ribeye? No?
- Nope. This is my favorite.
- Cool.
- Yep.
- I knew that.
- Yeah!
- So you guys are my trusty sous chefs.
We're gonna put a little oil.
- Okay.
- Just to get a little bit more
caramelization on the beef.
Ta-da.
- Stop there.
(Jeremy laughing)
- And then take your trusty tongs.
And we're just gonna put this right in here.
- Okay.
- If you notice we're using a cast iron.
- [Kelly] Look at it! It's dancing.
- [Jeremy] It's dancing. It's moving.
- [Kelly] Yeah.
- But really this is just all about the basting technique.
So let's take a little bit of your butter.
- Okay.
- One knob.
- Okay.
- I got you. You keep flipping.
- Oh, you talking to me.
(Jeremy laughing)
- Put a little butter in there.
- We should have goggles on.
I'm like, it's splashing everywhere.
So wait, what do we do?
We put a...
- Put a little bit of this.
- Yeah. - A little bit of rosemary.
- A little bit of this.
- Let that butter melt.
- Ah, he's so fast.
- I am, I know.
I'm moving and grooving.
Oh, we've got one thing.
We have to smash garlic.
- Okay.
- So just right here.
You're just right here,
you're just gonna take the a,
the backside of your knife.
Don't cut your hands.
There you go.
- I'm Really desperately trying not to.
(Jeremy laughing)
- Okay.
(Kelly laughing)
I'm like, I don't do garlic like...
- See, crush.
And the reason we leave it in the clove
is so it doesn't burn.
- Oh.
- Wait, wait.
You want me to leave the white stuff?
- Yeah, leave it on there.
That protects the garlic.
- Oh. Okay.
Okay.
- Okay, So now we're just gonna take a little bit
of this
this butter right here and the rosemary
and spoon it.
- [Kelly] Oh.
- Oh, yeah, yeah, yeah.
- This kinda like steaming Method, right?
- I'm seeing this. Um hmm.
- [Kelly] Into it. Yeah.
- And this is where the aroma,
the audience can smell that right?
- [Kelly] God.
- [Jeremy] Oh my gosh.
And if you til tilt the pan
just a little bit towards you
but don't spill it.
There you go.
This is what chefs do in the restaurant all night long.
Can you imagine this?
- [Kelly] Oh my God.
No. But I'm so appreciative.
- Beautiful, right?
- This is why I go out.
- Get a little bit of your rosemary on top.
- Okay.
- And then we're gonna take these out.
- Okay.
- So we're gonna take our tongs.
- Okay. - Pull the steak out.
- And then we don't want to lose all of this deliciousness.
- Oh, I love what we're about to do.
- We pour it on top?
- Oh, you know.
- Yeah, yeah, yeah, yeah, yeah.
- You already know. - Can you pour me?
- Of course I will.
- [Kelly] Oh, it's a little twisty.
- [Jeremy] It's really hot.
I got it.
- It's too strong.
You're so strong.
- [Kelly] Oh my God.
(Jeremy laughing)
- [Meghan] That's our man.
- [Kelly] I'm like...
- So we're not done yet.
We're gonna turn up our heat just a little bit.
- Oh, sure.
Let's turn it up. Let's...
- She's like, yeah.
I can't wait.
- I'm not hot at all.
- Now we're gonna keep all
of that beautiful flavor in your pan.
Add a little bit of butter.
- Oh, just a little bit.
Okay.
- Oh yeah.
You know what?
- I put the whole thing in.
Did we not?
(Kelly laughing)
- How you doing, Tom?
- I'm doing good.
- Tom's killing it.
- It smells really good.
- [Kelly] Bragger.
Okay.
What are we... Oh, onions?
- So now we're gonna go a little bit of onion
- Love onions.
- We're gonna, we're gonna add some peppercorns.
There's some green ones, some black ones, and a little bit
of garlic.
- Woo.
- Right, because creamy peppercorn sauce withouft garlic.
- [Kelly] So fast.
Oh my God. I love it.
- Oh wait. You're scaring me.
- Ahh.
- Okay, now we're gonna switch to brandy.
We're gonna let this kind of cook for a second.
Move around. - [Kelly] Yeah. Okay.
This is what heavens smell like.
And if hell smells like it, I'll go there.
Like, it's like... - Mix it good.
- It's like, that smells so good.
Okay. What do we doing with brandy?
- [Meghan] You serve this?
- So, to your right, you have a little jar.
Let's start with the brandy.
- The baby jar.
- We're gonna brandy it up at the same time.
Brandy goes in.
- [Kelly] Okay. All of it.
Okay.
- Next would be a little bit of beef stock.
- Beef stock?
Alright.
- [Meghan] That's beef stock.
- [Jeremy] Beef. Delicious.
- [Kelly] Oh my God.
- Really? Oh, no!
- That's a lotta..
- Worcester sheer.
- [Kelly] Worster shure.
- Worcestershire sauce.
- [Meghan] Oh, I love worcestershire.
- [Jeremy] The word with like 20 different names.
- Oh my god. Aaa.
That's haa. That smells so good.
- And then a little bit of heavy cream
to make it healthy.
- Let's do it.
- Cheers. - Cheers.
I would cook if people were
in the kitchen and we could do this.
- [Jeremy] Right?
And as long as somebody else does the dishes.
- I, I love doing dishes.
- No, you don't.
- I really do.
- Okay. You're hired.
- I do. I, I really do.
I love it.
I, I love cleaning while you're cooking.
- [Meghan] All right, everyone's looking the same.
- So then basically you're reducing this thing
down until it looks like it's in a happy place.
Which is like, we call it nape
but just make it till it's creamy.
- Okay. Okay.
So wait, we need to bring it
down to a simmer in real life
to like, let it sit?
- Yeah. You would let this just kinda like simmer...
- Okay.
reduce and then.
- And then TV magic. - Abracadabra!
- Ta dah!
- Whoa!
- Okay. Okay, okay.
Wait, what's happening here?
This little pasta and...
- That Was just, that was just like
a little easy hack that I like threw together.
Cuz like if you take dried lasagna sheets,
break it into random pieces, cook it.
You can actually tell people that come over,
be like, oh yeah, yeah.
That's homemade pasta.
(Tom laughing)
Because it looks rustic.
- [Meghan] I'm not...
- So then, so...
- I'm amazing.
That's really good.
- [Tom] That is really good.
- [Jeremy] How was that?
- I dunno my man.
Pretty good fo sure.
- I love my job so much.
- Who's your shop? wWho's your restaurant?
- I have a couple.
- Oh, he's successful.
- Oh my God.
I got a peppercorn just like right back here.
- In West and the Palm Beach Gardens.
We have the Butcher's Club and then in Miami,
We just received a Michelin Star at Stubborn Seed.
- Pew! Pew! Pew! Pew!
(audience cheering)
- That's amazing.
- I know. That was like...
- That's a big deal.
- Pretty much, the one thing I looked forward
to my entire life was getting a Michelin star.
- That's awesome.
- Um, and then I have a new one
called Beauty and the Butcher in Coral Gables.
So if you're in Miami or in West Palm Palm Beach Gardens,
yeah, we're around.
- Okay. Well, if you're in South Florida, make sure to check
out Jeremy's restaurant, the Butcher's Club.
That is so good, y'all.