- What makes a good steak
is the steak needs to be cooked perfect.
- Obviously there's a place
for the well done people over there.
- I'm looking for, like, kind of like
a medium rare kind of steak.
(cheerful music)
(thunder rumbles)
It's raw.
- Hi guys, today we're gonna be cooking steak dishes.
- And then the chef with the highest score
will get the award for being the best chef in Australia.
No, I'm just kidding.
They're just gonna get the bragging rights
for winning this video.
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- Steak, to me, is something you go out and eat.
It's just gotta be, you know,
melt in your mouth and it's gotta have a good side to it.
- A lot of chefs learn how to cook
with this really early on.
And it's like the one thing
that you need to know how to get it right.
- [Producer] What happens when you think of steak,
in your mind?
- This is really a piece of meat. (chuckles)
- I'm so excited, I love steak.
- Let's go eat.
- So, I chose surf and turf,
just because it is really Australian, beef and the seafood.
They don't need much to be done.
They're really good by themselves.
So, what I'm gonna do first is I've got 150 grams
of chopped butter at room temperature.
And here I'm going to be adding
about a teaspoon of miso paste, some seaweed,
and then also a squeeze of lemon.
I've got my T-bone steak here.
I'm just going to salt one side
and put that down on the pan.
Now, it's gonna sizzle, it's gonna be awesome.
And I'm using sea salt flakes.
Don't use like table salt just because it's too small
and it'll make your steak way too salty.
Next, the seafood.
Today, I'm using king prawns.
And now, I'm also just gonna add some squid
and now I'm just gonna quickly cook that,
'cause you don't wanna overcook this
because it'll go super rubbery.
So, it should only take about a minute to two minutes.
And then, I'm just gonna put it on top of my steak,
and I'm just serving it with some steamed broccolini.
And now I've got the butter here,
we put that on the top,
and it's just gonna melt like lava over all the seafood.
Oh, and then I'm gonna shove a knife in it
because it means business.
- Whoa.
- So, we have a T-bone steak with king prawns,
and some calamari.
- The knife stacked in is a tad aggressive.
(horror music)
- They've given me a whole sword.
- Let me just pull the knife out.
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(buzzer rings)
- I'm hoping that my opinions of surf and turf,
are met with delight,
because this is not something that I'd ever make.
The steak is cooked perfectly.
If it was on its own,
it would've been (smacks lips) perfection.
- I've got the juices of the prawns on the steak.
So, there's a bit of like seafood,
basically, like taste of the ocean coming through.
- There is a herbed butter on the plate.
- The butter is super balanced.
- Right, I'm gonna dive into the squid.
Yum!
- Yep. Perfectly grilled, not overcooked.
- I didn't try the broccolini because this is a steak video,
it's not a broccolini video.
(drum rolling)
(triumphant music)
(bell dings)
- I'm going to give this one a 7 out of 10.
I think the addition of the surf,
is maybe a little bit overkill.
- The color that the chef's put on the steak
is just absolutely beautiful.
And those prawns have been cooked perfect.
A nine. You lose a point for the broccolini.
- Okay, a seven outta 10.
It's put together beautifully with a lot of thought.
I love the prawns.
But for me, the calamari was a tad fishy.
- My dish is a steak tartare.
It's a very polarizing dish,
because it is basically raw meat.
We're going to slice our steak into thin slices.
And then we're going to finely chop our steak.
In a bowl, we're gonna add some gherkins,
some chopped shallot, some Dijon mustard,
Japanese mayonnaise, wasabi,
and some finely chopped garlic chives, salt, pepper.
We're gonna mix that up,
making sure the steak is nicely coated.
To serve our dish,
we're gonna place the steak tartare on a gorgeous plate.
We're then gonna crack a beautiful little quail egg yolk
in the center,
and to finish off, some furikake seasoning.
And serve with the crispy potato chips.
Yum!
- This is totally steak tartare.
- Is that how we're saying it?
Tartare, tartare?
- This is a little bit controversial
to put in a cooking competition
because it doesn't require any cooking.
- Because it's raw.
- This one looks a little bit Japanese inspired.
- We have a beautiful sort of layer of the steak
and then there's a baby egg yolk
that looks so adorable.
- The egg yolk in the middle is from a very tiny chicken.
- It must be from like a quail egg.
- Or a quail.
I think it's a tiny chicken
- With some potato chips.
- In order to get this,
it takes a lot of time and attention.
- The beef is seasoned already,
and all we need to do is blend egg yolk through it.
- 'Cause it's kind of acts as a bit of a sauce.
- Right now, I'm tasting a lot of Dijon mustard.
- There's a really good saltiness with a hinted spice.
I think it's wasabi.
- The seaweed actually has like a lot
of flavor and a lot of punch.
- Let's try it with the chip.
- The chips are crispy, nice and thin.
They don't break apart, really good vessel
- Because there's so much complexity,
there is kind of like an after taste that you get.
- I feel like I can taste like sesame seed oil.
Like there's something on it
that's not part of the traditional vibe.
- It just sits in the back of your pallet
after you've eaten the meal
- I'm gonna give this a nine.
I really like it.
For me to give it a 10, would probably just be
a smidge less sesame seed oil.
- I like the creativity and the presentation.
I love the chips.
But I think it could be elevated
with a tweak on the seasoning.
I would rate this dish 7 out of 10
- Overall, I would say that this is a near perfect dish
and I'm gonna give it a 9 out of 10
- Today, I'm doing a stir fried beef and potatoes
in a honey and pepper sauce.
Today, we're cooking with flap steak.
It's a thinner piece of meat with a coarser texture,
but it's great for holding up marinades.
Now we're gonna first dice up the beef
and put it into a bowl,
and we're gonna season it with soy sauce,
a pinch of sugar, black pepper, and a potato starch slurry.
We're gonna mix this all together
and then give the beef some time to soak up the flavors.
Now we'll heat up some oil in the wok
and we'll put in our pre-boiled potatoes to fry.
Fry until they're just lightly golden.
Now take the potatoes out to cool down.
Once they've cooled down,
we return them to the hot wok to crispen them up again.
You heat the oil up till it's really hot
and we'll put the marinated beef in,
just very quickly so that it gets a nice crust.
So just in and out.
Heat your wok up, add a spoon of oil
and stir-fry your onions,
garlic and black pepper until fragrant.
Now add in your peppers and sweat those off.
Return your beef to the wok
and add in a few cubes of cold diced butter.
Let the butter foam,
and we'll deglaze a pan with a splash of Shaoxing wine.
Now we add our seasonings.
I'm gonna season the dish with oysters sauce
and a bit of mushroom soy.
Return the potatoes to the pan
and toss everything together.
So make sure the heat is on high
so that the sauce evaporates a little
and coats everything nicely.
To finish, we're gonna drizzle the dish with honey.
This will give the dish a nice glaze.
And then we plate it up.
I chose this dish because it's very nostalgic for me.
So when the chefs try my dish today,
I want them to feel like they're eating
on the streets of Hong Kong.
- This looks really good.
And it smells, it's got like Asian vibe smells.
- Oh my God.
- It's like a sweet caramel smell.
It looks absolutely divine.
- [Jacob] Kind of looks like Mongolian beef vibes
- Stir fry.
Oh wow.
(bell dings)
The flavors on the plate here are quite understated.
I think I'm getting like a sweet and sour
or like a honey soy kind of flavor.
- It does remind me of like,
yeah, Hong Kong a little bit.
It's taking me back.
Yeah. I love it.
- It was gorgeous. I like it.
- Now for these.
Are these potatoes?
Oh, yum.
- Those potatoes were cooked beautifully,
super crispy, really nice texture in the center.
- Yeah, so we've got lots of capsicum in here.
- Which adds just a little hint of sweetness.
- Which is nice.
But like the true hero of the dish is definitely the beef.
- The steak was really good.
Just a little bit chewy.
It was nice to have the textures of the veggies.
A 7 out of 10.
- Taste is great, the beef is tender, slightly chewy,
but yeah, the flavor is really there.
Gonna give this an 8 out of 10.
- It's totally blown it
out of the ballpark for me, this one.
It's almost been my favorite,
but I'm going to rate this one an 8.5 out of 10.
I am serving a medium rare steak with a pepper sauce,
with a side of my secret weapon, crack potatoes.
Check out my TikTok if you wanna see the full recipe.
I start off with seasoning the sirloin.
I'm going to add some salt and pepper on there,
very generously.
And then we're going to add some grape seed oil
into a skillet and heat that.
I am adding that steak on and it is going to sizzle.
Just listen to that.
I'm gonna time it, two minutes each side.
So I'm kind of not really touching it too much.
Flip. And now I need to render that fat.
So I'm gonna hold the steak with the tongs just on its side
and make sure that it goes golden and caramelized.
It's gonna be absolutely delicious.
And it's going to add more flavor to this dish.
Now that the steak has come
to about three minutes in the pan,
you add butter in the pan with some herbs
as well as garlic.
And then you need to baste the steak over and over again.
So once I take it out of the pan,
I'm letting that steak rest for about 10 minutes.
That's gonna make sure that all the juices
stay inside the steak for when I serve it.
And then I'm going to add my secret weapon, crack potatoes.
Now, I've made these by smashing soft-boiled baby spuds
and I've added chicken salt on.
It's going to be so delicious.
Just bake them in the oven.
So the steak will be served with a pepper sauce.
I'm going to use the pan.
I'm just gonna empty all the garlic and herbs and oil out,
but I'm then going to place in some alcohol
and that's going to evaporate.
Once that's gone, I'm gonna add the pepper in
and just give that a little roast in the pan.
And now it's time to add a little bit of beef stock
and then some cream.
Basically just reduce that
until it turns a nice tan brown color,
and that's going to add some amazing depth
and flavor to my dish overall.
There we go.
A little garnish of thyme on top to finish it up.
So I think the chefs are gonna love this.
Let's see what they think.
- It's a bit more classic,
like a little bit country style, with a bit of.
- Ooh, that's a pepper sauce. Yum.
- You know, you've roasted potato,
which look super crispy,
almost like they could have been deep fried.
- The steak looks a little rare.
- It's actually got a really nice crust.
(cheerful music)
- It's delicious.
- Also quite lean.
- Yum!
- Maybe I try it with the sauce now.
Cool, there's like heaps of peppercorns.
- Wow. That sauce is good.
- It's kicking.
- Potatoes. Wow.
- Ooh. They sound really crispy.
- Fluffy. Yum, yum, yum.
Presentation, beautiful.
Very classic, but unfortunately,
the steak was just too rare for me.
I'm gonna score this dish an eight.
- The steak is cooked beautifully.
You can tell that the pan was super hot
because you've got still this really nice,
like crust on the steak on either the side.
And that's what you really want
because you still want that caramelization,
almost that sweetness in the steak.
And yeah, they've nailed that.
I'm gonna be giving this an eight and a half out 10.
- This feels really homey.
I feel like I'm at, like, I don't know,
maybe like grandma's house or something.
(beep) out of 10.
(drum rolling)
(bell dings)
(bell dinging) (audience cheering)
- Me and Vikki.
I am so glad to share the win with her.
- Go me.
- And it's my first win as well!
Whoo! Celebrations all round.
Comment, like and subscribe,
and we'll keep the cooking content coming.
(cheerful music)