- I've never made it for her,
so I really don't know how it's gonna go down.
Hi, I'm Kiano, Tasty Producer, and today
myself and my mother are going to see
who has the better steak recipe.
- [Katano] I think my dish is still gonna beat hers
'cause this is the original vs. the new thing.
So today, Kiano and I are making steak.
She's making a rib eye and I'm making a skirt steak.
So my friend taught me how to make this dish a while ago
and I'm pretty sure I might have changed it
along the way too,
and since then I have been making it for quite a while.
I used to make this dish mostly when I'm in a hurry
and I wanted a nice, tasty dish for Kiano to eat
and she really likes flavors
of either tomato based or mustard.
It was a quick dish for me to make for her in the evenings
because being in the kitchen is not my thing.
The key ingredients in this dish for me,
is really mustard and capers.
And I'm pretty sure for Kiano,
she's added a few more things,
but I actually love that Kiano
has changed this dish to make it her own.
I like that she's experimenting on other things
and she's always great at taking a dish
and making it even better.
So I like that.
And I like to see her enjoy it.
I used to feel like I was a great cook until she came along
and so, I'm usually her sous chef
most of the time in the kitchen.
So coming up against her, it was nerve-racking, a little bit
but as far as the dish, I like the simplicity of my version,
I like that it takes less time,
the meat cooks a lot faster.
And also I don't have a lot of ingredients along with it
so I could still taste the meat
and not so much of the sauces.
- [Kiano] Today I'm cooking my rendition
of my mother's steak with mustard sauce.
This is, hands down, my favorite thing I ate growing up.
It was top of my request list,
so when I make this dish myself,
in no way is this my Tuesday night meal.
I make it once in a blue moon, on a weekend,
when I'm just hanging out watching loads of movies,
because I do have a couple more steps.
For me, it's a meal I take my time with and enjoy.
It's very nostalgic.
I don't have too many drastic changes.
My first change is I use a different cut
of beef than my mother.
She likes skirt steak, where I use rib eye.
I don't cook this very often
and rib eye's my absolute favorite steak.
So when I'm cooking steak, I'm gonna make my favorite.
When it comes to making the pan sauce,
I've added a couple more ingredients.
I start off with some shallots.
It kinda just rounds out, adds a little bit of sweetness,
and I fry my capers.
They get a little crisp and crunch
and they kind of like cling on to those little meat bits.
Oh my god, it's like, so good.
And then I kind of deglaze my pan with some white wine,
let it reduce.
And then from there, once the mustard's in,
I add a little, little bit of cream.
The cream just helps mellow it out
and it's bliss.
My mom more recently found out
that I have my own version of her recipe.
I texted her a photo once
and she didn't seem that impressed by it,
at all.
So, I've never made it for her
so I really don't know how it's gonna go down.
Maybe she just judged it too quickly
and then from first bite she's gonna be like,
"oh, my child, this is so much better than mine."
That's what I want.
- All right, I hope you like this.
- I hope you like yours.
Oh my gosh, I love it.
- Does it look good?
- Yes, it looks really good.
- So now it's time to taste it, so let's switch plates.
- Okay, I can't wait.
- As I jump back into the 90's with mine.
- Oh wow, this looks great.
Oh, it's actually good.
- Really?
- Yeah!
Your sauce, I was a little worried
when you started putting the wine
and the cream,
I thought you were gonna change the total flavor.
But it didn't.
- Yours is like...
I don't wanna compare it to yours so directly...
Mom makes this for me and this is what I make for myself.
- So do you still like it?
- Oh my god, I love it.
- You love it?
- I love it.
It's so different, I would never make it for myself
because I'd rather you make it for me.
- Wow, thank you, sweetie.
- Aw.
But I do, in my defense, I do like rib eye more.