A remake of the classic steak dinner.
I'm going to get into how,
how you could cook the perfect steak. Right?
So, first thing of course is going
to be what meat you choose.
I'm going with a ribeye,
Beautiful.
Because rib-eyes have a lot of fat.
Fat equals flavor.
It's not a bad word.
Uh, and you want it to come out of the
fridge for a little bit. Right?
You want it to sort of like temper to room temperature
before you cook it
Chill out a bit.
Chill out a little bit
Well, actually, warm up a bit.
(laughing)
Exactly. Warm up.
So we have these medium-thick ribeyes,
boneless, and then I'm going to season it.
And the key to seasoning for me,
and you know this Rach,
is to season from up high.
One, because it looks
good on camera when you do it.
(laughing)
But more importantly,
because you're dispersing the seasoning all over
Evenly.
Evenly, right?
And then I like for my steak,
you can put whatever you want on yours,
but a little bit of garlic powder.
Yes sir.
A little bit of onion powder
Yes sir.
And all of those flavors work
really, really, really well with beef.
Of course, you're going to want to
make sure you season both sides to
do it like this.
And then you want to get them in the pan.
So over here we have our steaks.
They've been seasoned really well,
tempered and they're searing in a pan. Right?
I like to start.
I love that color.
With a little bit of clarified butter.
Look at that right there.
That color makes me drool.
There it is right there.
(both) That's what you're going.
Absolutely. Yes.
Jinx, owe you a coke.
Oh, there it is.
That's the maillard reaction,
which is like a fancy name
for like how to make something delicious.
(laughing)
You want that flavor.
And then once I flip it,
and I'm going to cook this like
five minutes on each side.
I want to throw in a little bit of butter.
So I'm throwing in here some aromatics
Fresh garlic.
Some smashed
Rosemary.
Garlic and rosemary.
And then this is the key to those expensive steaks.
When you do go eat out at a steakhouse,
Butter baste.
You got a butter baste it, exactly.
So what we do is we spend time,
whether it's at home or in a restaurant,
even if it's a $6 hamburger,
I like to sort of treat it like it's a $65 steak.
And, uh, can everyone smell that?
Like that is like really,
really smelly there.
Oh yeah. Didn't you hear the moan?
Yes I did.
So that's our steak, now we're going to cook that.
Now the most important thing is, it has to rest, right?
Yes.
You want to rest your steak after it cooks
for almost as long as it cooks.
So if it cooks for 10 minutes,
you want it to rest for 10 minutes so that when you slice
into it, the juices don't go all over the place.
Stay with it, right.
So this is the real remake here.
It's going to be sides.
Now I love creamed corn.
Me too.
We're getting near that fall holiday season.
So we're going to make a, instead of creamed corn,
we're going to do a corn creme brulee.
Yum!
Yes.
Uh, can it be for dessert? Sure.
But this is not, this isn't going to be a sweet side.
And what we've done is we've taken our corn,
and we've steeped it in some heavy cream, right?
So we've just taken the flavor of this cream or milk.
And we flavored it with corn
to make the base of our creme brulee.
And we just simply are going to strain it out.
Mm, mm, mm, mm, mm.
By the way, this is a great holiday recipe as well.
Oh my gosh, yeah.
Something you can do ahead,
get ready and who doesn't love creme brulee
or pudding quite honestly.
Especially when it's next to a steak.
Oh my God.
To me, it works.
And now Rach, you wanna help me out over here?
Sure.
You want to whisk these yolks?
Sure.
It's going to be some egg yolks and some sugar.
And that's how you make any creme brulee.
And then the key is,
and it helps if you have two people here.
So it's perfect.
You want to temper in a little bit
of the cream mixture into the yolks, right?
So you don't end up with scrambled eggs.
Exactly. So you only had a little bit at a time,
so it builds up that temperature
so that you don't make
scrambled corn eggs.
Which also sounds delicious.
Actually, I would eat that too.
Now that I say it out loud, it actually works.
And then once you have that going,
you can add the rest of it.
You're just going to mix that up.
And that's our corn creme brulee base.
I'm going to hop on the other side of you
where we have one that's been already prepared,
and you can see how golden it is, right?
Oh my got, it smells crazy. I want perfume
that is corn brulee.
Oh, I like that.
I like that a lot.
And I love the fact that you think about
creme brulee and it's sweet,
but you have the savoriness of the steak.
And it works really, really well together.
Now over here, I have my ramekins,
my little porcelain containers,
and they're in a water bath.
This is a really important part of making creme brulee,
A Bain Marie.
A Bain Marie,
so that we don't burn the bottom of the custard.
Yes. You have to protect your sweet little custard.
There it is.
And then, and then real quick,
and this is where I'm always nervous when it's like,
I'll have to fill these up
without spilling on a show with millions
of people watching. Can he do it?
(audience laughing)
Am I talking to myself? I am?
(laughing)
Talking to myself. Okay.
And we're going to fill these up,
and then we're going to bake those
for about 25 to 30 minutes at 300 degrees.
In this water bath, in the oven.
So that the custard just starts to set.
And how do you know if the custard is set?
You want to jiggle it, and it should,
I use this weird analogy, but it's like,
um, you know,
was it like Jurassic Park
when the T-Rex is walking by?
(laughing)
And like the water just jiggles a little bit.
You don't want it to be totally firm.
If it's really firm, you've over-cooked it.
You've overdone it, right.
So you want it to be just, just right.
And we bake these for about 25 to 30 minutes
at 300 degrees.
And we have our creme brulee being made.
(audience clapping)
And then here, this is where
it's time to get blazed.
Yes!
(audience cheering)