Steak and eggs.
We're going to make a glaze to go over our sirloin steaks.
Thin cut, about 3/4 of an inch.
They run about seven-eight ounces each.
And I like to cook a la plancha, or on a flat surface,
so I have a cast iron skillet
getting hot over medium-high heat.
For a steak that's this thin, a little less than an inch,
it's gonna take probably about seven minutes
total time in the pan.
And then the next thing we have to remember about it
is to let it rest.
For the glaze, we're gonna take, oh,
about 1/4 of a cup of beef bone stock, or beef broth.
Pop it into a pot.
And then we're gonna add about, oh, a fat splash,
or about three tablespoons of sake,
or shaoxing, rice cooking wine.
Or you can use dry sherry
if you don't have either of these in your pantry.
And then to that, we're going to add
a few tablespoons of hoisin sauce.
We're making sort of like a barbecue glaze for our steaks.
Yum.
To that we're going to add good inch,
inch and a half of ginger, grated or finely chopped.
Couple of cloves of garlic.
And then a tablespoon each of light soy sauce,
dark soy sauce, which is thicker and sweeter,
little Worcestershire sauce, and a splash of sesame oil.
Toasted sesame oil, of course.
One glug of that.
A turn of the pan of that.
A splash of you.
(audience laughs)
And a little turn for you.
Then we're just gonna let this reduce a bit.
'Cause it would overcook the steaks if we browned the steaks
and then put all of this in there.
I mean, we want those flavors to concentrate,
and then last minute it'll thicken up even a little bit more
once we wrap the steaks with it.
For the steaks,
we're going to, after we pat them dry
and they come to room temperature,
we're going to season them from above
so we're sure we're getting an even coating
of our kosher salt, which is gonna give it a nice crust.
And our black pepper.
So now we're going to drizzle
or lightly spray with non-aerosol spray
with high-temperature cooking oil.
Get the steaks into the pan and don't mess with 'em.
Let the crust develop before you flip the steak.
(audience applauds)
On my way to flipping it,
don't forget to brown the little tiny rib of fat
on the outside of your sirloins.
That's the reddish-brown crust you're looking for.
And this is the point at which we flip it, right?
After you get that nice crust and just brown the edge.
We flip it and now it's only in the pan
another minute or two.
So we're gonna take the thickened sauce...
(pan sizzling) (audience applauds)
It's hard for you to hear over the... (laughs)
You take the thickened sauce and you glaze those steaks.
So we just leave it in there an extra minute
once we get the sides cooked.
And then I'm gonna slide 'em on over to a transfer platter
so we get them out of the pan.
Cast iron pans hold the heat a very long time.
This will overcook.
Pour a little extra down on top.
(audience applauds)
And then we're gonna make a little rolled omelet
to go along with it.
Ghee or a slab of butter in a not-too-hot skillet.
Well, it can be a little hotter than that.
That's like barely on.
So we're gonna melt the butter.
And we whisked up the eggs with salt and white pepper.
To the butter first though we're going to add
the whites of a couple of scallions and cook them up a bit.
What we're trying to do is not overcook the eggs.
We want them to brown lightly on the bottom
with the scallion whites.
Half of our eggs go in, so each omelet is two eggs.
Stir that around just a little bit and get it to settle.
Got it over moderate heat.
And then while the bottom lightly browns,
we're going to steam the top
by just trapping all the heat in there with our lid.
Use the greens up on top of the steaks.
And to highlight the sesame oil in our glaze,
we add some toasted sesame seed.
Here's our little browned omelet.
And you just roll him out and down.
Nice and crispy and delicious.
(audience applauds)
There you go, order's up!
Bing, bing, bing, bing, bing, bing, bing!
(audience cheering)
(chimes ring)