What's up everybody this is the number two challenge Nick last time. -We tied. -Yeah we tied
up, this is all out. Are you ready? Steak versus steak. -Let's go. -Let's go. Hey, I'm so sorry I'm
gonna kick your butt. So I'm gonna tell you what I'm gonna do, I'm gonna start preparing a nice
beautiful wagyu New York strip marbling score 7. Probably one of my favorite steaks to eat.
How about you Nick, what's your favorite steak to eat? -Honestly the the one of the best bites of meat
I've ever had and I mean this and I'm not saying it for the video, is the brisket that I made with
you the first time. One of the best bites of meat I've ever had. -You can't beat that, it's hard to
beat that one. -But I am going to be going pretty creative today. You know what a lava cake is? -Yes.
-I'm gonna make a lava cake with Chateaubriand but using a lobster cream sauce on the inside.
-Fancy for me. -Enough talking. -Enough talking? -Now let's do it! -That's right! -Is that good? -That's good! All right
Mine I'm gonna be keeping it simple everybody. When you have a nice beautiful piece of meat.
He's using a wagyu Chateaubriand, all right that's a fancy meat on its own and he's going
to put Lobster into it. I'm gonna keep it simple normally I use garlic powder on my steak, as you
know Nick. Not today. this steak is too good for that. Now what I am going to do leave this alone
for a little bit so that the salt could penetrate deeply into the meat. -I'm gonna put my potatoes
in first, we got to give a quick peel. -Potatoes? So what are you doing with those potatoes? -I'm
just gonna make like a nice, nice creamy palm puree. Guga help me out, get my Lobster out of
the fridge, throw it in the water. -Lobster where's the lobster? -Look at that I'm helping, that means
that he's gonna win just by the help. -I'm gonna get him to do all the work for me. -Where's the
this is a fancy fridge everybody what's going on. If you guys want to see the whole behind
the scenes of Nick's tour of his Studio, make sure you check out my third channel is going to be on
the link on the description. -Potatoes into my pot, I'm way ahead of Guga right now, not even close.
-What is that? What is that are you making a hole on the Chateaubriand. -This is my Lobster?
-Yes you might want to censor this part. -No we don't censor it's good. You're really not? -Nope.
It's a part of eating food right. -We have to be humane dispatch it first and it's all good. -Into
the pot. -Into the pot we go. -I mean look at the marbling on my wagyu. Guga look at that. -That's
beautiful, it looks like you're making a cake. Wow Nick. -I am basically making lava cake. -So Nick I'm
going to be making a Gochujang compound butter to go with my steak. So I'm gonna first start
chopping it really fine my chives, a little bit of garlic, my chives go in Gochujang and then we
add the butter, now we mix. And there we have it Gochujang compound butter. Now into the refrigerator.
-I'm gonna make myself a nice simple roux for my sauce. Here I'm using a little bit of butter, flour,
and whisk. So my idea here is I'm going to take my Lobster meat, I'm going to poach it lightly in
this kind of roux here, I'm going to let it soak up some of the cream, soak up some of the good flavors
in here, and then this gets solidified a little bit poured into the center of my Chateaubriand
cake setup over here, and that's. That sounds great. -Crazy right? -You think it's
gonna work good? -I think it's gonna work great! -Nick which one is the oven? -The one on the top
of the bottom -I'm gonna let you figure it out. -I don't get it. All right my potatoes are ready.
Nice! Do you have towels? But I'ma take it like a man I'm not gonna cry about it.
Bowls, where are your bowls Nick? -Huh what is that? -A bowl! b-o-w-l. Do we have bows here?
-All right I'm gonna run it through the ricer you see it makes sure that everything is uniform. No
lumps, no nada. -All right Guga I'm making my butter for my potatoes. I'm just gonna keep it
really simple just for the flavor. Shallot. -Shallot. -My gloves need to come back on because it's time
once again for using meat glue. Sometimes you got to meet that glue, you got to glue that meat.
-I like meat that glue, sometimes you gotta meet that glue. Regardless of what it is you always
have a good time yes. If you're not having a good time in the kitchen everybody you're already doing
it wrong. -This is the big moment right here I'm putting my Lobster filling inside my steak. -So I
got some butter going right here on this pan now. I'm gonna add my potato back in because I want to
make this really, really tasty. -The hardest part is going to be gluing the top. -Yep. -I mean this is not
going to. -Are you going to be able to get a sear? What's your plan on the sear? -I don't know Guga, I honestly don't know.
-All right on goes my lid. -Look at you! -My lid is on. Wow, this is crazy! It's just gotta sit
and and solidify now. I mean this goes in the fridge. -I want to put a little bit of mac and
cheese powder on my mashed potato. Have you ever done that Nick? -No, -Me neither. -We're gonna see if
it's gonna taste good. -I don't know I can tell you right now. -There's no seasoning yet but tell me, there's no seasoning.
-I don't know Guga. -That tastes amazing Nick you have no good taste buds, I'm so sorry. -It's okay.
-Tastes like heaven, and my cheesy mashed potato is done. -Time for me
to rice, that's the best way to make mashed potatoes that's for sure. Some brown butter.
-Here put a little bit of mac and cheese powder in there.
-I was nervous for a second. A little bit of salt and then mix it around
better than Guga's that's for sure, and I'm not even done. There's no way. -What?
-That's terrible! -What do you mean? You're just saying that. You can't, that doesn't,
it doesn't make it bad just because you're saying it's terrible. Wow Nick I tastes like dirt.
And in we go. Now, It's really hot right now and that's what I want. But as soon as I put it up
I'm gonna lower it a little bit. We want nice golden brown and not black. Look at
the goldeness, brownness of this steak baby. -It looks pretty good Guga. -Right. -This is a picturesque
steak picture right here. -Yeah. -I love that. -Now I'm gonna add a little bit of butter into the
pan together with some thyme. Once it starts foaming that's where you want to baste. -You
want to see how I'm going to try to sear the top of this? -What are you gonna do just gonna put that?
-Is it gonna work? -No. -No? -No,no. No shot. -My steak is done. Steak goes in, thyme goes in, and of course
we're not gonna let that butter go to waste everybody. -Kind of worked. -Actually kind of worked.
-We stick it in the oven at 250 degrees Fahrenheit until it reaches 135. -Place it on, this is when the
fun begins. Are you proud of it? -I'll be proud of it if it works out. -I'm going in Guga.
-Oh look at that butter. We got a nice butter. -Uh Guga. -And I'm gonna put that beautiful compound butter we
just made just for the finish. And my goal is I think it's going to create a nice incredible sauce
which we'll mix it together with the mashed potato also. Back into the oven it goes. -My steak is done
ready to go. One of the most important things we got to do whenever we cook a steak is what? -Rest it.
-That's right. -Five five to seven minutes at least. -Now I'm gonna plate it up. -Okay I'm gonna start
plating too. -All right perfect timing. -I pushed all these potatoes through the ricer and then through
a shinwa. So these will be the smoothest potatoes anyone has ever eaten. -But that's it? -These are
double smooth. -Oh you're making fancy Chef amount. -No, no it'll be big I mean this thing's gonna be.
See the difference? -Yeah but that's like mac and cheese that's. They actually both look good. -This
is exactly what I was going for everybody. You see how it's still nice and wet on the
top exactly what I wanted. Let's slice. Oh medium rare baby! That's what we like here. -Can I take
a little piece of this? -Yes sir tell me how it tastes. Let's taste it together we're not judging.
-Look at that Guga. Oh my goodness look at that! -Right on the top just like that. I'm gonna use
this beautiful butter right here, finish it up on the plate. -I'm so excited, it's so cool. -And this is my take on steak
with Gochujang compound butter. -And this is my take on surf and turf. All right I'm gonna cut right in.
-Molten lava steak everybody. -Oh Guga look at the oozing out of the middle. -Oh Lord have mercy. Oh boy! -I mean that's kind
of crazy. It's a mess! It's a mess. -It's a mess look at this. -We have A and then of course we have B
everybody. -Put it on the comments down below right now and let us know who won. -Hi guys I guess me
and Manny ended up being the judges for this one. -Yep.- Hey man I'm not complaining this food looks
delicious, smells delicious. -Looks amazing. -I cannot wait to dive in. Uh where do you think we should start
Manny? -I want to start with Guga's. I don't get to get Guga food a lot so I want to start with Guga's
food. -I kind of want to start with Guga's just because Nick's looks a little messy like we're gonna
get our hands dirty so I think we should start Guga's too. Cheers brother. -Let's go, cheers guys.
Mmm! -That's good! Very tender. -Extremely. -I really like the mashed potatoes, I will
say you don't really get a lot of that mac and cheese it's a very subtle cheese. I like
the Gochujang compound butter. You definitely feel those like added flavors of it. It's got
a little bit of heat to it but that nice Gochujang flavor overall coating the steak
really good. Yeah I like you taste that right after you taste the steak and it
works so well. -All right so now for Nick's. -Let's go on the next. -All right hold on.
You gotta get a piece of lobster. All right I got my piece. -Cheers guys. -Here we go.
-Wow. -That's good.
-No cursing allowed Manny.
-I'm sorry!
Nick did an amazing job with the lobster and the mashed potatoes and that is some very creamy
potato. -The Chateaubriand there's not really that much of a sear on it. The flavor of the steak is
good, the consistency of the steak is good, but it's just missing a crust. -I honestly like both.
I'm not gonna lie I like the presentation here a little bit more, but I think the creativity here
is amazing. But they both taste amazing in their own ways. It's really hard to compare because the
flavors are so different. It's gonna sound bias but my winner is Guga. Ha Nick! You out Nick!
-It's a mess. I will say that I like the look of your dish. -Presentation wise. -Way more with the blue plate that
you picked too it pops the plate looks really nice. Well enough let's try cheers everybody.
-Oh! -That is good. -It just works. -And you don't know how to pronounce Gochujang. -Gochujang I'm Korean.
-But you're not pronouncing it correctly. -Gochujang. Anyway I think this was a lot of fun.
Thank you so much for inviting me Nick. Guga I humbly give you the win on this one. Really? -I do,
I do. -Thank you well I appreciate it. I think it just goes well together. -You know when they say
the idea was there. -Yeah. -The idea was there. -If you don't know my friend Nick, how long we know each
other? -A thousand years already? -I think so. -I feel like it feels like that. Make sure you go check out
Nick's channel it's going to be on the description down below. I hope you guys enjoyed this video it
was a lot of fun. If you did hit that thumbs up. If you're not a subscriber be sure to subscribe for
future videos. Remember if you are interested in any of the equipment I use everything is always
in the description down below. Thank you so much for watching. We'll see you guys on the next one