well oh that doesn't look like what it
looked like before
no so this oil is very much on fire and
it's something too so our friend Eric at
886 has a stake on his menu that he
walks Sears Brent have you ever walks
here to steak no I don't know to walk me
neither
you know something there's about steaks
though you know a thing or two about
steaks so we are going to bring our
expertise of steaks to his expertise of
wok and together with our powers
combined will rule the world of wok
seared steaks of wok seared steaks
[Music]
you're probably wondering what's up with
this big hunk of meat I'm standing next
to this is a ribeye I've grilled rib
eyes i pan-seared them I am a little
curious and skeptical about how this is
gonna work
cuz wok searing it just sounds like it
might burn the hell out of it but not
necessarily cook it all the way through
but we're now chefs and Eric is and he
says he can do this right now Eric has
the hanger steak for his black pepper
steak on the menu you mentioned he
wanted a few different options to try
something new
that's why we're thinkin rib eye is the
cut to go with we figure the number one
thing we can do is prep out a couple of
different ways of cooking the rib eye
we're gonna start with our dry-aged rib
eye which is why this looks like one
funky Munky on the outside the rib eye
is one of the pricier steaks on the
animal and I think it's one of the cuts
that actually really lives up to the
price tag it is consistent always it's
tender always it's one of the fattier
muscles you know what you're getting
with a rib eye
that's why have the rib eyes the rib eye
and the rib eyes the rib eye Brent we're
at the point where I'm tired of talking
about the damn thing and I just want to
do the thing do you think let's cut some
steaks let's go some steaks
[Music]
all right Brent I got my rib eyes
cleaned a couple of them up already got
a couple Moore's I grabbed the hanger
because why would we not eat four steaks
today after all it is a Monday so let's
eat four steaks for breakfast but if
this is our control that Eric is already
using just curious how is it different
than the robot just curious a couple of
curious boys we're gonna do it a couple
different ways all right we're gonna to
v1 we're gonna smoke one and then one
all-natural but with a wok is gonna be
black and blue that's gonna be a super
super hard sear yeah let's hit the road
[Music]
so as you know we have the black pepper
steak on the menu it's currently the
hanger steak right we wanted to see if
we could bring that up to more like a
steakhouse kind of thing blended with a
townies night market style so the ribeye
was the perfect choice and we'll see how
we can cook these babies on a wok is
that something you typically do like
I've never I've never heard of that but
like searing large proteins on a wok
just doesn't seem very typical it's
pretty simple
honestly just you have high heat and you
have your protein we came about this
technique really because we're a small
kitchen and we do quite a bit of turns
at night and we just need something that
is really efficient in terms of searing
meat and one day I was like okay let's
throw it up on the wok and it turned out
great you get that really nice American
steakhouse char behind the protein but
the inside doesn't cook as much I'm
super excited I'm super intimidated I
know we all haven't had breakfast yet
so I hope you're hungry we have our sous
vide to 125 we have our smoked to 125 we
have our raw and then we have the hanger
because that's where you use it now we
figured we were to bring a constant
write to see how these actually interact
a little bit more so let's cook some
steaks all right let's do it
I'm gonna do the smoked one and then you
guys do the other two any wok you need
to season it with a little bit of oil it
does impart on the flavor of everything
it used to be cooked with so oiling it
constantly and consistently is very key
I mean it's got a fry in there exactly
and you want the oil to be kind of like
the cooking vessel between the the
superhot wok and
the steak itself all right let's do this
thing let's walk and roll I'm your fire
I can't fire you but I think I just
fired you
oh yeah literally we just keep moving in
fat and a lot of heat that's fat and
fire dude you've got steak house sear in
30 seconds yep
all right who's next I want to do it all
right I'm gonna do the sous vide one
[Music]
well you can see like that's fat like
already already cooking off Wow I think
we're good
it's mutti that's a healthy sear good
god that was so fast black and blue
black and blue needed some flames lands
on the outside there we go
how do you know you're cooking if it's
not on fire what I always say yeah
that's what I expected so I'm gonna do
the hanger steaks right now like how we
do them in the restaurant okay and you
guess we can compare it to the rib eyes
all right
[Music]
I have never seen a hanger come off a
griller out of a pan looking like that
before all right we have five cook
steaks you should probably eat them all
in the name of the science so let's
start with a hanger this is our constant
pretty nice crust on yachts yeah so char
does add like a slight smokiness to the
general flavor it's very similar to
being grilled but way more crispy yeah
black and blue black and blue that is
incredibly tender yeah like it just
completely falls apart yeah I can't
really do that with a steak you can't
just with your hands yeah my only
hesitation about this was it black and
blue can sometimes be a little bit chewy
it was the opposite so tender so crispy
on the outside
curious about the sous-vide and whether
that actually broke down the fat but
usually sous-vide seeks are a little bit
more mild so curious where we ended up
well it looks tender that looks
incredibly tender with giant peas for
you yeah same thing just kind of pulls
apart but to be frank I think I prefer
the black and blue uh a it's less work
uh-huh
B I think by just searing it and then
letting the residual heat kind of carry
over the cooking while resting you get a
little bit more of that beef flavor and
somehow this is in my opinion more
tender than this
I know super surprising that these
steaks were like literally right next to
each other on the animal dude are all
from the same loin so there really
shouldn't be any discernible difference
from the raw material all right let's
try this smoky boy I know I'm so excited
yeah
I didn't think the smoke was gonna do
anything to it but this definitely
tastes like beef bacon yeah you know how
like little ends of the bacon burn a
little bit it's got a little bit of that
flavor it's got all of the smoke it is
super beefy I'm talking about the menu
what do you think were you going yeah so
I think between these two cuts of meat
it's a very fundamental difference the
hanger steak is gonna be a little bit
chewier does have all the beefy notes
that we would want but the ribeye is
just a different experience that's what
we set out to do is to almost have
Steakhouse quality steak in a weird
Taiwanese restaurant and I think rib eye
is our way to go in terms of the black
pepper steak so everyone at home tear
the oven out of your house yeah put in a
[ __ ] walk and cook everything in it
literally yeah Wow
Cheers cheers guys thank you so much for
coming guys we made some good states
today