(audience clapping and cheering)
- Welcome back.
I'm here with funny man, father, and foodie,
Joel McHale!
(audience continues clapping and cheering)
- Thank you.
- Joel is a serious cook.
His Instagram's filled with videos of him and food.
And you like to do shows with cooking (chuckles).
- That's true.
- So do you enjoy cooking with your kids
or do you like cooking for them?
Do they ever cook with you?
- They don't really enjoy it.
They enjoy being cooked for.
- Yeah
- But the good news is I do all the dishes afterwards.
- You do?
- Yeah, I'm always doing them, it's great
- Oh, do you find it therapeutic kind of thing?
- I do find it very therapeutic, yeah.
- Me too!
Yeah.
Okay, okay, we're making cowboy's steak.
So I feel like I'm from Texas I should know what this is,
but I don't know what cowboy steak is.
What's a cowboy steak?
Okay, it's an enormous steak as you can see right here.
- [Kelly] I like that, yeah.
- Now a lot of people here,
but you hear about the Tomahawk steak?
- Yeah.
- The cowboy steak, it just has the bone cut off.
- Oh, okay. - And I'm not kidding.
So I don't know who named it cowboy,
Cowboys don't wear them.
- (laughs) That's the name.
- Somehow it got associated with cowboys.
Okay, I'm into it.
Okay, what do I do?
- All right, so this is the big bone-in rib eye.
- [Kelly] Okay, okay.
- And I'm gonna do, what's called,
"The brown butter method".
Okay? - Love it.
- If you get a shot of Kelly's butter here,
it's already brown. - Okay.
- People think, "Oh, something's gone wrong."
- [Kelly] Yes.
- You want that.
You want it to burn, 'cause that brings out
the nutty flavor.
- My mouth is watering.
- Yes.
Okay.
So now, this is gonna seem strange,
we're gonna pack the steak with so much salt and pepper
it seems unnatural.
- It seems great!
- Okay, great. - Yeah.
So you wanna to really all...
More than you think.
- [Kelly] Okay, okay.
- [Joel] Okay?
And then do the same thing with the pepper.
- Okay.
And it's already pre-ground.
- [Kelly] Okay.
I already made this-
- I feel like I'm in an apothecary (laughs).
- Yes, you're gonna poison Romeo with it in a second.
(audience laughs) (kelly laughs)
- So you pour all that, right?
Just all of it? - Yeah, you want a lot.
And I know that the-
- I love peppered steaks, so this is my jam.
- Yeah, really go cr...
I know there's a lot of pepper corns here,
but get it in there with your hands.
You wanna...
- [Kelly] Like press it in?
- Yeah, press it in.
You want it to stick. - [Kelly] Yeah.
- Both sides, - Oh my God, wait,
I put it all on one side.
- Both sides. - Let's get it off.
Wait. (audience laughing)
And then we'll do look...
Look, watch.
- [Joel] Wait, what happened?
- I got it on the other side too, you know?
So wait, I didn't get it.
- [Joel] No, that's good.
Yeah. (audience cheers and laughs)
- I didn't get it.
- [Joel] Okay.
- Okay, okay.
- You an do the sides as well.
- I'm saving it.
I'm saving it.
- Get it all over there.
- But I'm gonna get it like (mimics trumpet).
- Yeah. - Okay.
- You should get, what's his name, to name some tombs
while we're doing this.
(laughs) Okay, wait, so we push it in and then what?
- Okay, at home you want this to be pretty darn hot.
You want it to be popping, all that stuff, okay?
- Sizzling.
Okay.
- And then you're going to take your steak.
- Yep.
- And you're gonna set it in there.
- Okay.
- [Joel] All right?
You set it in there.
- Yeah. - And then don't touch it.
Don't move it around. - Oh!
What you're trying to do is create a crust.
Okay?
That's gonna be nice and hard with the salt and pepper.
So don't move it. - [Kelly] Got my mouth-
- And if we had more time
we would leave it there for quite a while.
- How long would you suggest people leave it there?
- Two and a half hours.
(audience laughs) - Are you serious?
- [Joel] No.
- Oh my God! (laughs)
I was like, are you making a jerky?
I was like what (continues laughing)
- No, I would say a good four minutes
at a really hot temperature.
- Okay. - Cheers again.
- Cheers again again- - [Joel] Cheers.
- To two hours of jerky.
(audience cheers and claps)
- [Joel] Okay. - Okay.
So then we flip it?
we're just gonna sit.
We're just gonna let this go
while I'm gonna show you the hero steak.
- [Kelly] finished product?
- And then eventually at some point, we'll turn this over
and then you wanna start scooping that butter on top there.
- Oh, my God!
- 'Cause that keeps it cooking.
- Okay.
- Okay, here it is, right there.
(audience clapping) - [Kelly] Okay.
- [Joel] Look at that.
- [Kelly] Wait, so what's this sauce?
- That's chimichurri sauce,
- chimichurri sauce? - Which is a lot of parsley,
- [Kelly] Okay. and garlic,
and salt and pepper.
And you can put some chilies in there.
and then you got your...
Oh yeah.
So this part right here, this little cap here on the top,
that's the most tender part.
- [Kelly] Oh, that's the good.
Okay then, I'll go there.
- [Joel] That is the really good stuff.
Let's see how you get to
some of that chimichurri sauce there.
- I did.
- Okay.
- Oh my God.
(audience claps)
- Um-hm, um-hm.
(audience claps and cheers)
- Your family's so lucky.
Do you cook every night?
I do cook.
If I'm home, I'm cooking every night.
Yeah. - That's amazing.
- [Joel] Yeah, I've only poisoned them a few times.
- (laughs) Food poison?
I mean, I don't cook it all the way through.
- [Kelly] Oh my God. - It's very dangerous
- It's really good.
And I'm taking it home.
- That is really good.
- Thank you so much, Joel.
- Thank you.
(audience claps and cheers)
- I like your cowboy steak.