WELCOME
WELCOME BACK TO THE SHOW. SUPPORTING LOCAL BUSINESSES AND GETTING A DELICIOUS MEAL AT THE
SAME TIME SOUNDS LIKE A WIN
WIN, RIGHT?
SO WE CHECKED IN WITH SEATTLE'S
ICONIC EL GAUCHO AND CHEF
KIERAN SEAN ABOUT HOW YOU CAN
MAKE ONE OF THEIR DELICIOUS
STEAK DINNERS AT HOME.
SO TODAY WE ARE GOING TO BE
SHOWING YOU GUYS HOW YOU
BASICALLY COOKED ONE OF OUR
CERTIFIED ANGUS BEEF STEAKS.
FIRSTLY, THE MOST IMPORTANT
PART OF THIS IS ACTUALLY
LEAVING THE STEAK OUT.
THE REST IN TERMS
OF TEMPERATURE AFTER THAT IS
DUE SEASON THIS DAY THIS IS
ENTIRELY UP TO YOU BUT WE USE
OUR GALLACCIO SEASONING FOR
PRETTY MUCH EVERYBODY IN THE
STATES AT OUR RESTAURANT.
SO I'M GOING TO TAKE A LITTLE
BIT OF AND I LIKE TO GO ALL THE
WAY AROUND THE DAY BECAUSE I
REALLY DO LOVE SALT.
THAT'S JUST ME.
IS IT A SECRET SEASONING THE
SEASONING CAN YOU LIKE IT IS A
SECRET SEASONING BUT WE DO SELL
IT SO YOU GUYS WANT TO BUY SOME
BOOK.
FAIR ENOUGH.
FAIR ENOUGH.
I LOVE IT.
AND YOU'RE TELLING US ABOUT
THIS BECAUSE YOU CAN ACTUALLY
GO TO EL GAUCHO AND BUY SOME
OF THESE GORGEOUS STEAKS RIGHT.
TAKE THEM HOME.
ABSOLUTELY.
SO EVERY STEAK THAT WE NORMALLY
SERVE ON OUR MENU IS AVAILABLE
FOR PICKUP AS WELL AS HOT FOOD
TO GO.
I'M SO WE'VE BEEN DOING THAT AS
WELL AS A LOT OF SPIRIT DINNERS
AND OTHER PROMOTIONAL DINNERS
LIKE DOWNTIMES DAY AND STUFF
LIKE THAT AS WELL.
NICE SKI SEASON THE STEAK.
WHAT NEXT?
NEXT THING IS WE'RE GOING TO
GET OUR CAST AND SKILLET OVER
MEDIUM HEAT AND A LITTLE BIT
OF OLIVE OIL SO TO USE ABOUT A
TABLESPOON I'M GOING TO LET
THAT HEAT UP JUST SO IT'S ABOUT
TO SMOKE.
THAT'S THE MOST IMPORTANT PART.
SO THE GOAL HERE IS TO ACTUALLY
GET A NICE CRUST ON THE STAGE
AND TRY TO REPLICATE SORT
OF THAT TEXTURE ON THE GRILL.
I AVERAGE HOW LONG YOU LEAVE
THE STEAK ON EITHER SIDE IF
YOU'RE TRYING TO STEER IT IT'S
UP TO ARE LIKING SOME PEOPLE
REALLY LOVE THE CHANCE DATES I
DO TOO PERSONALLY SO WE'RE
GOING TO KIND OF GO IN BETWEEN
ON THIS ONE JUST TO SHOW YOU
GUYS THE BEST WAY TO DO IT.
FOR MOST PEOPLE IT'S ANOTHER
STEAK IS READY TO GO ON OUR
CAST IRON SKILLET IS JUST ABOUT
THAT SMOKING POINT BY SMOKING
POINT.
I DO MEAN THE OIL ACTUALLY WE
HAD IN PLACE LISTEN TO THAT
SIZZLE.
I'M USING A CAST IRON BECAUSE
IT IS PROBABLY THE BEST WAY TO
DO IT AT HOME.
BUT IF YOU DON'T HAVE ONE AT
HOME NONSTICK WILL WORK AND IT
IS IMPORTANT TO MAYBE THINK
ABOUT PUTTING A CAST IRON INTO
YOUR COLLECTION RIGHT.
OR THINGS LIKE THIS.
IF I'M COOKING ANYTHING AT HOME
IT'S NORMALLY I USE CAST IRON
FOR PRETTY MUCH ALL OF MY
COOKING BUT STEAKS IN
PARTICULAR BECAUSE CAST IRON
CAN BE NONSTICK.
SO I'M ACTUALLY GOING TO ADJUST
ADJUSTING TEMPERATURE.
YES.
SO I'M GOING TO ADJUST THE HEAT
AS WE GO AND THEN IT'S OK
COMPLETELY TO TAKE A LOOK AT
THE STEAK AS YOU SAID.
SO IF YOU LOOK HERE I HAVE A
LITTLE BIT OF A BROWN BUT NOT
QUITE ENOUGH SO I'M GOING TO
LEAVE IT ON OK, SO I USE MY ALL
CLAD PAN AND WHEN I PUT IT ON
AND I TRY TO PICK IT UP TOO
EARLY IT GETS STUCK TO THE PAN
.
SO IF YOU THROW IT IN THERE
WITH WITH YOUR OIL AND YOU
DON'T HEAT IT UP AT ALL, IT'S
IT TENDS TO STICK.
SO I THIS WILL ACTUALLY HELP A
LOT.
NOW IF YOU LOOK HERE WE HAVE
THAT NICE EVEN BROWN OVER THE
TOP I'M GOING TO GIVE THIS A
QUICK SEAR ON THE OTHER SIDE
AND BECAUSE THE THICKNESS
OF THIS STATE WE'RE GOING TO
ACTUALLY WANT TO DO IS PUT IT
IN OVEN AFTER WE HEAR THE FLAME
AND IT'S GOING TO TAKE A LONG,
LONG TIME.
I WAS JUST GOING TO PAN OUT
HERE SO I COULD POTENTIALLY
BURN OR TAKE TWENTY MINUTES
THIRTY MINUTES WHICH IS IDEALLY
NOT WHAT YOU WANT SO THAT I'LL
FEEL THE HEAT AND THIS IS GOING
TO GO STRAIGHT TO OUR OVEN
HERE.
THREE HUNDRED FIFTY DEGREES OK
NOW THAT'S COOKING.
I'M GONNA SHOW YOU GUYS ONE
MORE THING AND THAT'S OUR
RECIPE FOR OUR DIABLO SAUCE AND
IT'S A GREAT IDEA FOR THE DAY.
FIRST LOT OUR GARLIC NOW THIS
IS JUST MINCED GARLIC IN A
LITTLE BIT OLIVE OIL ONE
TABLESPOON OF OUR SEASONING A
LITTLE BIT MORE.
SO ALL WE WANT TO DO IS
ACTUALLY COOK THE ESSENTIAL
OILS AND ALL THIS GARLIC AND
SEASONING THAT KIND OF CARMELI
IS JUST A LITTLE BIT IN THE PAN
ADD A PINCH OF OUR GAUCHO
SEASONING PESSL I GOT A LITTLE
HEAVIER ON THE OTHER ANYMORE.
WE'RE JUST COOKING THIS VERY
LOW AFTER THIS WE'LL TURN ON
THE HEAT AND ADD HEAVY CREAM
HEAVY CREAM YUM YES.
SO INCORPORATE THAT YOU SLOWLY
MIX THIS AROUND AND REDUCE IT
PROBABLY TWENTY FIVE THIRTY
PERCENT YOU SEE IT START TO
BUBBLE UP THERE.
THAT'S WHAT WE WANT.
YOU PUT THE STATE ON TOP OF THE
SAUCE OR DO YOU DRIZZLE THE
SAUCE OVER THE STEAK PERSONALLY
I LIKE TO LEAVE IT ON THE SIDE
BUT YOU KNOW WE CAN DUMP IT ON
TOP OR WHATEVER IT'S TIER LIKE
THE LAST PIECE TO THIS SAUCE IS
ACTUALLY JUST ADDING BUTTER AND
SLOWLY INCORPORATE THE FRENCH.
NOW THIS PART'S VERY IMPORTANT.
YOU DO NOT WANT TO DO THIS
ALREADY BECAUSE THE SAUCE WILL
ACTUALLY BREAK SO TAKE IT
COMPLETELY OFF THE HEAT AND
SLOWLY ADD THIS IN.
SO HEAVY CREAM, BUTTER, GARLIC
YUM.
BY THE WAY, THIS IS WHAT THE
KIT LOOKS LIKE IF YOU GET THIS
FROM ILGAUSKAS LOOK AT THIS
AMAZING BEAUTIFUL CUTS OF BEEF
HERE AND THEN HERE ARE THE
SPICES ALTHOUGH I HAVE TO SAY
THIS IS THIS THERE IS NO
THERE'S NO LIST OF INGREDIENTS
ON HERE SO THEY'RE NOT GIVING
AWAY A SECRET ANYTIME SOON.
SO IF YOU'D LIKE TO FIND OUT
HOW TO GET THE WHOLE KIT,