NIKKI?
>> TY, VIC.
IT WAS SUCH A POPULAR PLACE.
WHEN IT CLOSED A LOT OF YOU WERE
VERY UPSET.
MORTON'S STEAKHOUSE IS BACK
OPEN.
WE HAVE THE EXECUTIVE JEFF, JEFF
BUCKNER HERE TO TALK ABOUT THE
REOPENING WHICH SO MANY POOH ARE
EXCITED ABOUT AND GIVING US TIPS
OUR TO COOK THE PERFECT STEAK.
FIRST THE RESTAURANT, YOU GUYS
ARE BACK OPEN.
I HAS BEEN VERY BUSY SINCE YOU
OPENED THE DOORS.
>> IT HAS.
WE OPENED ON THE 24th OF
JUNE AND OPENED 13, 14 DAYS
RIGHT NOW AND A LOT OF
EXCITEMENT COMING IN.
WE'RE EXCITED THERE.
>> WHEN WE USED TO COME OVER
HERE, IT WAS ALWAYS BUSY, I LOVE
THE ATMOSPHERE AND I KNOW THE
NEW LOCATION HAS SOMETHING
SIMILAR.
LET'S TALK STEAK.
I WAS GOING OVER SOME OF THE
TIPS THAT YOU SENT US THAT WE'RE
GOING TO DOES AND I REALIZE, I'M
DOING A LOT OF THINGS WRONG.
SO THE FIRST STEP THAT YOU WANT
TO DO AND MAYBE ONE OF THE MOST
IMPORTANT IS THAT YOU CAN'T JUST
TAKE IT OUT OF THE REFRIGERATOR
AND COOK IT.
>> MOST IMPORTANT THING IS THE
MEAT SELECTION.
YOU WANT TO CHOOSE YOUR MEAT
WISELY, GET SOME PRIME IF YOU
CAN.
>> Nikki: WE HAVE EXAMPLES
OVER HERE.
>>> WE HAVE GREAT EXAMPLES OVER
HERE.
YOU WANT TO GO WITH PRIME BEEF
IF YOU CAN FIND IT AT YOUR LOCAL
GOES GROSSSY STORE.
SOMETHING WITH A LITTLE BIT OF
MARBLING AND FAT CONTENT WHAT
THE FAT DOES IT BREAKS DOWN
WHILE COOKING AND TENDERIZES THE
MEAT.
>> Nikki: AND WE HAVE THIS
COVERED BECAUSE WE HAVE FLIES
OUT HERE.
WE ARE GOING TO COVER IT BACK UP
AND WE'RE GOING TO TALK ABOUT
THE NEXT STEP, YOU KNOW, YOU PUT
IT IN THE REFRIDGE TRAITOR AFTER
YOU BUY IT.
BUT YOU CAN'T JUST TAKE IT OUT
AND POP ON THE GRILL.
>> LET IT SET OUT 30 MINES, LET
IT GET TO ROOM TEMPERATURE.
SETTING IT OUTSIDE GIVES AN EVEN
TEMPERATURE ALL THE WAY THROUGH.
WHEN YOU THROW IT ON THE GRILL
IT DOESN'T COOK THE OUTSIDE MORE
THAN THE CENTER.
IT EVENLY COOKS IT.
>>> WHEN YOU PUT IT ON THE
GRILL, YOUR GRILL NEEDS TO BE
HOT.
>>> YOUR GRILL NEEDS TO BE
SMOKING HOT.
YOU WANT TO THROW IT ON THE
HOTTEST PART OF THE GRILL.
YOU SHOULD HAVE A DIRECT AND
INDIRECT HEATING SOURCE.
THROW IT ON THE HOTTEST PART OF
YOUR GRILL, NICE CRUST ON THE
OUTSIDE AND DEPENDING ON THE
TEMPERATURE TEMPERATURE.
>>> I KIND OF COOK, I HAVE ADD,
WHEN I COOK, I'M TOO EXCITED AND
I'M MOVING IT AROUND AND, YOU
KNOW, FLIPPING IT AND THAT IS
NOT THE THING I SHOULD BE DOING.
>> LET IT GET A NICE CRUST ON
IT.
THE ONLY TIME YOU SHOULD MOVE IT
IS IF YOU GET A LOT OF
FLAIR-UPS.
IF YOU GET FLAIR-UPS, A LITTLE
BIT THAT YOU GET, NOT GOING THE
BE THAT BAD BECAUSE IT IS GOING
TO BE THE FAT DRIPPING ONTO THE
FIRE WHICH, YOU KNOW, OIL IS
GOING TO IGNITE IT.
BUT, YOU KNOW, RIGHT HERE I'VE
GOT A NICE FILET MIGNON ON, NO
FLARE-UP AT ALL.
THIS HAS BEEN ON FOR A FEW
MINUTES.
A NICE LITTLE CRUST ON THE
OUTSIDE.
>> Nikki: AND LEAVE IT THERE.
WHEN IT IS FINISHED, YOU DON'T
WANT TO JUST TAKE IT OFF AND CUT
RIGHT INTO IT.
>> NO, YOU WANT TO LET IT SET
FOR ABOUT EIGHT TO TEN MINUTES
AND LET THE JUICES SIT THERE AND
MARIN NATE WITH THE RES OF THE
MEAT AND GIVES IT MORE FLAVOR.
>>> YOU KNOW, I HAVE ALSO SEEN
PEOPLE THEY COVER IT IN FOIL TO
LET IT REST.
>> WHAT THE FOIL DOES IS KEEP
THE STEAM IN AND KEEP E GIVE IT
A STEAM BATH.
>> Nikki: I HAVE TO ASK YOU DO
YOU HAVE ANYTHING ON THE MENU
THAT IS YOUR ABSOLUTE FAVORITE
THAT YOU THINK PEOPLE WILL LOVE
WHEN THEY COME IN?
>> THIS CUT OF STEAK RIGHT HERE
IS ONE OF MY ABSOLUTE FAVORITES.
IT IS BEAUTIFUL, A BONE-IN
RIBEYE.
>> Nikki: THAT'S MY FAVORITE.
>> THAT AND LOBSTER MAC AND
CHEESE.
I MEAN, AWE GRATIN POTATOES, IT
IS ALL HARDY, HARDY FOOD.
>> Nikki: THANK YOU SO MUCH