- Woo! - We are all set
for some eatin', but first
we have to get to the cooking part, first, unfortunately.
I'm just kidding.
I wanna learn how to cook! (laughs)
Luckily we have a master at all things cooking here.
He's ready to throw down on the grill pan.
Say hello to the host of "My Kitchen Rules",
Chef Curtis Stone.
- How you doing?
- Thank you for coming.
This looks amazing!
- Doesn't it look beautiful?
- Yes, and you just opened up a restaurant in Texas, right?
- That's right.
- I'm Texan. - It's called--
Yes, Georgie, it's in Dallas.
- Okay!
- You got to come next time you're in Dallas,
you come and see us. - Yeah.
Yeah, I'm from right around there.
- Yeah. - In Fort Worth,
yeah, yeah, yeah. - We have the best steak
in the business.
There's a butcher's shop,
and we cook the most beautiful steak you've ever seen.
- Oh my God, I'd want to eat it, not look at it.
So I'm seeing wine and meat, - Yes.
- so what are we doing today?
And I'm in.
- Well, I thought I'll show you.
Here's what you do first. - Thank you!
- You get that in your hand. - God Bless!
- Here's mine, darling. - Let's just
cheers the moment!
- This is a Cabernet
from California. - Can't forget about us!
- Ah, Salud! - Cheers!
- Yes! - Yes!
- Cheers! - Salud!
- Hallelujah.
All right, so you start with hot pan.
- Yes!
- I'm gonna teach you how to cook the perfect steak.
- Okay.
- Well, of course to do that, you need a great steak.
This is a rib-eye, we've dry-aged it, right?
Then what you do is you season it on side,
so generously with salt and pepper.
Come on fellows-- - Yeah!
- Don't just stand there
You got a steak over there.
- Ya'll are lazy! - I thought you--
- You got the wrong steak.
- A little black pepper over the top.
There you go.
And then you push that seasoning down into the steak.
- Oh, okay.
- And then you're gonna pick it up,
and bring it over to a nice hot pan, right?
- Oh, and you put it on that side.
- [Curtis] You drop it down seasoned side first,
and then you can season the other side.
So here you go, Kelly. - Okay, I got ya.
- Give it a little grind, my darling.
- [Guest] So now you have
to drop it that side down. - And a little bit more salt.
- [Guest] Yes, sir.
- When I say a little bit, be generous.
- Good job, careful it's hot. - I'm a Texan,
I don't even know another way! (giggles)
- [Guest] Exactly.
- That's it, a little more salt on the top.
So what you're doing now is you're caramelizing
that side, right?
So you're going to get beautiful color.
You're gonna turn it, get the same color
on the other side.
- How long do you leave it like that?
(audience and guests laugh)
- Don't mind us!
- Put it down, put it down--
- Are you all good cooks? - We're trying our hardest!
- Do you all cook? - Yes!
- You got the professional teaching you.
- You all do cook?
- I love cooking.
- Oh, I'm a great cooker. - I love eating.
- What you're trying to do is you're trying
to get color on both sides, but then you have to rest it.
- Okay.
- And most people think about resting a piece of meat
or a steak at the end of the cooking process.
But we're actually gonna rest it
about halfway through, right?
- Okay.
- So we cook it for a minute on one side, we turn it,
another minute on
the other side. - Okay.
We remove the steak from the pan,
let it rest, chill out.
What that does is redistribute the juices
throughout the steak, right?
- [Kelly] I'm so hungry!
- So it's gonna get really nice and evenly pink.
Then we put it back in and we finish it off
after it gets that first rest.
- Okay.
- Next, we're gonna talk about sauces.
So, if you have a look up here, I've made--
- This has been longer than a minute, should I turn this?
- This is a chimichurri.
No, give it about another 30 seconds.
- Oh, okay, okay.
- So this is a chimichurri, right?
- Oh yeah. - So you've got that,
have a smell of that. - Oh my god!
- Beautiful fresh herbs, cilantro, some parsley,
a little chili flake.
- Smell this, Gronk. - So hungry!
- [Curtis] There you go, smell it baby, smell it!
- Smell it! (laughs)
(audience laughs)
- Fantastico!
- This is a steak sauce.
- Fantastico!
- So this is like--
- Ooh, that's good!
- Isn't that good?
So I add a little Worcestershire in there,
so a little bit of spice. - Yeah, it's a
little tingy, yeah.
- And this is another idea, this is a gorgonzola.
Which is a blue cheese turned into a butter,
so you can drop a pat of that at the end.
- Oh my God, that's fabulous, okay.
- All right, so your steak's had a minute or two,
- Okay.
- This isn't crazy hot.
So then what you are gonna do
is you're gonna turn it over, - Okay.
- [Curtis] See how we just started.
- [Kelly] Oh my God, that looks so good.
Look at you, check you out!
Check it out! - That's it.
- [Curtis] Bend the knees, bend the knees!
- [Kelly] Bend the knees! (laughing)
- [Curtis] That's it, that's it, yay!
(audience chees)
- I love when I'm cooking with men!
This is awesome.
I love this.
- And then you can keep coming back to this.
- Okay, fine!
- [Guest] That's the important part,
I didn't know that.
- The other thing that's really important is
with beautiful red meat, you want a nice, rich wine.
- Yeah.
- So this is a Cabernet from Napa, right?
- [Audience Member] Woo!
- It's a very rich, full--
Yes, baby,
that's right, you know! - Get it!
- It's full of flavor and so is the steak,
so you don't want something that's too light
that the steak's gonna bulldoze.
- Yeah.
- Once it's had a couple of minutes, and I'm cheating
because we are.
- On T.V.
- We don't have forever, right?
- Yeah.
- But what you're going to do is, is you take it out,
put it back on the plate.
- Okay.
- And leave it rest. - Okay.
- [Curtis] Now, I cheated, right?
- [Kelly] Yeah.
- [Curtis] I already started one,
- Yeah.
- You're going to pop that one back in,
we're going to flash a little bit of heat
back through it.
- Okay. - And then we finish it off
with a little bit of fresh thyme, right?
So we throw that down there.
- [Kelly] Okay!
- [Curtis] A couple of pieces of butter.
- [Kelly} Yeah!
- [Guest] I'm out of thyme.
- [Curtis] You're out of thyme here!
I got you. - But wait,
can you use the other butter?
- Thank you! - Because that butter
is usable too, right?
- You can use the Gorgonzola.
- Okay, it sounded like a good idea.
- You guys use the Gorgonzola.
- [Guest] That's it.
- Gorgonzala.
- It sounded like a good plan.
- Gorgonazala?
- Gorgonzola! - Gorgonzola.
- It's a blue cheese. - Gorgonzola.
- Zola! - Gorgonzola!
- [Kelly] Oh my God, this looks so good!
- [Curtis] Doesn't it smell so good?
- [Kelly] I'm so Texan!
- [Curtis] So the idea here is that butter's gonna melt,
it's going to start to turn a little brown,
- My mouth's watering.
- It's going to get a little buttery.
- Okay. - And nutty.
- All right, so we're going to turn it over,
and again, you want that sort of that nappe in,
that covering of that butter.
- Oh, Okay.
- Once you've sort of flashed it back,
and all we're really doing here is re-warming
the steak, - Yeah.
- because it's already cooked,
and we're just finishing it off, right?
- [Curtis] So we're gonna pull it up out of that pan,
- [Kelly] Okay.
- Drop it over here on to my board,
- Okay. - You got to flip it.
- And then most people try and cut a steak on a bias.
But it's a wrong thing to do.
In fact, what you should do, because the grain of the meat
runs straight through,
is just cut straight through that steak.
- [Kelly] Oh, that's what I do.
- [Curtis] And see how you get
that perfectly pink juiciness, right?
That's what you're looking for.
- [Guest] Woo!
- All right.
- All right?
And then you go through your steak,
you cut it all the way through, just like that.
- Oh my God, it's. that's a great knife too.
- Isn't it beautiful?
(audience laughs)
- It's like an ad for that knife!
It's like a-- (laughs) - And it's mine!
You can buy this knife from me.
- Oh really?
It's a nice knife!
I'm just not,
I'm not joking! - [Curtis] A little bit of
sea salt, and then you're ready to go.
- That looks amazing.
- Now if you want.
You like the look of this to do them in.
- Yes, I really do them in.
- This is a chimichurri.
- [Kelly] Mm-hmm.
- [Curtis] So I would go ahead and put a bit of that
on the side. - Oh my Gosh!
- [Curtis] And you've got the perfect steak that's
been beautifully rested.
- It's called Georgie in Dallas, I'm there.
- Georgie in Dallas.
We have Gwen in Hollywood, if you're ever in Los Angeles.
- Okay. - Come and see us there.
- [Kelly] I'm often here.
Yes.
- This looks better already.
- I mean, I'm not even doing my job right now,
I'm probably supposed to be talking about something,
but I can't because I'm so excited about
this meat. (laughs)
- Here you are, sweetheart.
- Okay, thank you!
Oh my God! - You do that, I'll do this.
- Are you all going to taste yours?
- [Guest] Yes.
- Yes, we're still working.
- Oh my God! - Go ahead, girl.
That's all you right there.
- This one.
- That is so good, for real, whoa!
- Good steak, right?
- Yes it is, you are a god. (laughs)
- [Rob] Wow.
- All right, make sure to stop by Chef Curtis'
newest restaurant, Georgie in Dallas.
We'll be right back with what I'm liking.
How is yours?
Oh my God!
- Get it! - Yeah!
(audience cheers)
(pumping rock music)