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  • right.

  • Welcome to Gordon to stake here.

  • Multiple at the Amazing Shoot.

  • I'm about to surprise for talented comics.

  • Jews.

  • They think they're in a competition.

  • I have no idea that I'm here to judge him today, so be super quiet.

  • But good news is it's a little surprise.

  • So wait your half in our mystery box.

  • So they're just started, and, uh, they're about to get the shock of their lives.

  • Way finishing.

  • My goodness.

  • May Let's just say the students are doing well, right?

  • It looks good.

  • It looks fast.

  • Four individuals for very strong individuals.

  • Suddenly, there's anyone first place suit.

  • Good job.

  • Good job.

  • It is a steak off.

  • Okay, Now, look.

  • So the stakes out of the room temperature, rib eye.

  • I use this a lot because of the marvel in the fact that you find a great revising the coloring rib eye.

  • Because this eye in the middle here is like this sort of chef piece on this rib cap.

  • Here is the bit That is absolute delicious.

  • Okay, So first thing I'm gonna do lift at the stake, I'm just seizing the tray.

  • Okay.

  • So and pepper quite generously, because we lose 30% of that before.

  • Actually goes in the path.

  • Then later, steak on top.

  • Good.

  • And then again, a nice salt pepper again.

  • Now, it looks like we put a lot of season on there.

  • But like I said, we lose a lot of it, and they would like to do.

  • Then from there is rolling around in little mop up seasoning.

  • Now, sometimes you can have Ah, beautiful ancho chili rub coffee.

  • Robert goes so well with rib eye.

  • Yeah.

  • Then I get the fat side down the chain and lead there, and I also mop that up as well.

  • I hate waste, right?

  • Only use all that seasoning.

  • Now that steak is done beautifully seasoned all the way around.

  • Yes, really?

  • From there.

  • Telling the hand pan nice and hot.

  • Okay, you started a touch of all in their first, so the butter doesn't oil into the pan.

  • And then the Pangos trade in a tablespoon.

  • First, when you put the stake in les away from you straight down, always away good from there.

  • If you lift that up and just make sure that no thinking great as that caramelizing you see that you have really good come back and pick up my time.

  • Okay.

  • From Arab Maxim down now.

  • My time until I'm a garlic in that.

  • Okay, I'm not gonna start off with sort of normal butter just down the sides.

  • You'll see that.

  • Absolutely.

  • A nice nut.

  • Brown.

  • Beautiful from their little state.

  • Very good.

  • There you go.

  • I'm a get in their way.

  • So they all sorts of bottom of burning brake.

  • Carefully lift up that side down and see that fat underneath.

  • That change, that's a little more fat.

  • We render the flavor profile that status and get better and better.

  • Now, from that, keep it really nice.

  • And I wanna go with truffle butter, mind you take some truffle butter in and then put it down to the side, Take a spoon, okay?

  • And lifted Catholic Push the steak up on the base My state with that trouble butter and literally put it aside.

  • And now we're doing now is making that take even more tender for the flats rendered down inside that beautiful caramelization.

  • I'm not Yes, almost like mooning.

  • Over three and 1/2 4 minutes max dimensionally side.

  • And then from there, take down.

  • Let it rest now.

  • One point of time.

  • Hold it up again.

  • Turn around.

  • Very Catholic.

  • Now I'm gonna go to medium rare.

  • Okay?

  • That means I'm gonna take out the pan Rat, come up with my guys.

  • Start off with that lift up my psych, but hesitation side up on literally over there.

  • I'm gonna put on my arm mats over the tone.

  • Let that sit.

  • Okay?

  • Yeah.

  • Beautiful.

  • Finally, something that you'd recognize.

  • Absolutely.

  • I guarantee you next, Bobby.

  • Trust me.

  • Rib eye.

  • Good job, Sam.

  • Everybody.

  • Great job.

  • Great.

  • Hello, Baltimore.

  • It's guys theory here.

  • Happy Mother's Day.

  • Don't I look good, Slim?

  • Hello, Baltimore.

  • Is Bobby Flay here wishing you all a very happy Mother's Day?

  • Yes.

  • You didn't know is English, but making I cook next.

right.

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