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$500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious - YouTube
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whoever is going to eat this
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congratulations I know I'm gonna eat it
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congratulations hi I'm Frank I'm a
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professional chef and this is a 500
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steak dinner
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hi I'm Lorenzo I'm a home cook and this
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is gonna be a 16 dollar state dinner I
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read this is just somebody went out in
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the forest and went nuts this is it is
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Franks and I have to tell you first off
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poor handwriting French so for my meal I
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was planning on a more high-end
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restaurant feel to it
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I had a butter based ribeye steak holy
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smokes look at that I don't think I've
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even ordered that before I had fondant
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potatoes
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bond up but what does that mean with
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caviar and creme fraiche huh Oh caviar
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yeah some Bordelaise sauce with black
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truffles what is this board Lee lace
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what what is the board what is that and
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some broccolini with wild mushrooms and
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this is something I wore it problem ha
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ha ha what that buns you guys I feel
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slightly evil it's like we broke into a
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five-star mr. clean restaurant and I
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just grabbed everything I possibly could
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and said let's have some fun with
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Lorenzo's recipe I have a little more
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simpler ingredients and maybe something
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that a little more commonplace in your
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kitchen flank steak coca-cola low-sodium
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soy sauce garlic ginger broccoli some
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chili flake russet potatoes scallions
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sour cream and cheddar so these
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ingredients might be a little simpler
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but I think that I can elevate them and
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make them a little better if I had a
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guess this would probably cost about 25
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to 30 dollars
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Oh 16 really that's cheaper than I
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thought it's a little intimidating
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because it's really fancy schmancy but
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Chauncey I mean it's a few hundred bucks
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that I don't have the found out potatoes
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I plan to make sound really fancy and I
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hope Lorenzo doesn't get scared off by
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that why why salt pepper butter potatoes
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simple what's wrong with you like how
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I'm looking at race recipe it's actually
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just ingredients it doesn't tell me step
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by step stuff I'm like I think I'm just
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looking for so some and it's kind of
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just that next step up from just
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roasting potatoes in a pan I'm a little
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clueless on a couple of things is
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there's a chance I could maybe ask
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somebody for a little help
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rosemary how am i I'm panicking a little
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bit actually I I feel like I'm on an
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island and I just drew help in the sand
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can you bond on potatoes thank you so
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much rosemary I appreciate take care
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it just sounds more complicated but it's
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potatoes you know I can do it oh lord
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have mercy
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okay so I've got all my lovely russet
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potatoes pretty much like little stools
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and unless you're both sides originally
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Lorenzo planned for this to be a regular
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baked potato so we're gonna do is twice
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baked potatoes a little more fat a
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little more flavor just a little more
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deliciousness
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okay baked potato butter is great twice
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baked potato with cream cheese and
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cheddar is even better alright so I have
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the guy
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I'm just gonna crush it I have the
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ingredients and I know just doesn't tell
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me how to put it together that's the
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first thing we're gonna do is I'm gonna
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bake it I'm gonna poke a few holes in it
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just to let steam escape so my skin
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doesn't rupture I'm gonna wrap it in
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foil so my big crisp potato about 350 45
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minutes between now I already hear
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rosemary say that's not long enough it
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has to be darker and you didn't see it
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long enough and this is gigantasaurus
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songs what the heck so this potato was
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baked for about 50 minutes when you
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squeeze you can see there's a little bit
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of give so we're gonna do is we're gonna
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take the potato slice it in half and
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very carefully with not trying to break
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the skin I'm going to take the center
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put of the potato out I want to leave a
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little bit of a wall there so it's not
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just skin just so that it holds together
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and I'm just gonna kind of like mash
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this up a little just so I don't have
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any big chunks yeah see I should have
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turn it up all the way that's more like
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it
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oh there you go hello that is alright
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rosemary would be happy with that okay
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okay okie dokie said okay I'm gonna add
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all my flavorings to this a little bit
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of sour cream well maybe not a little
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bit maybe a lot so and pepper definitely
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we're gonna grate a little cheese I got
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some nice cheddar here don't be skimpy
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with the cheese it's gonna add some
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richness a little bit of sharpness to
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this I'm gonna use scallions as a
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flavoring for this this is one of those
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ingredients that people will do this
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they'll cut the root end off they'll
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either use all the white and throw away
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the green or use all the green and throw
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away the white I use the whole thing all
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of its good and we're gonna mix it
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really well
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always taste your food delicious at this
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point you can probably just scoop it in
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with a spoon I'm gonna use a pastry bag
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okay it gives me a little more direction
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I can make it exactly the way I want it
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it doesn't look like you didn't care and
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just kind of flopped it on there the
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pastry bag gives a little more of an
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elegant feel to it so at this point I'm
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gonna put them in the oven and we're
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gonna let the top you a little Brown
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that I'm warm through and then we'll
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garnish later I need to turn this down
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cuz I don't want to burn my butter
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they'd not sure how much butter is in
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here but I would imagine yeah of course
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you add the butter
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I'm guessing that's one tablespoon two
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tablespoons three tablespoons for oh I'm
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going for it it's like it's like a stick
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of butter I think let's set that go oh
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let me put my students yeah well that's
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happening potatoes and butter you
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rosemary house we are moving on to the
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sauce that I have no idea how to
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pronounce Bordelaise sauce thank you
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Frank
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in Lorenzo's recipe he marinates the
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steak in the coke in the soy sauce I'm
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not gonna do that so what I'm gonna do
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is I'm gonna take the marinade stuff and
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make a glaze out of it so if you want to
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dip into it later you can dip into it if
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you want to just taste a nice piece of
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meat taste a nice piece of meat
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hopefully no one shook this up so in
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places that I've seen coca-cola used in
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marinades and baking it usually comes
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from the fact that there was sugar
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rationing during World War two so I'm
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gonna cook this down basically just
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dumping everything to the pot and
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letting it reduce down and I'm gonna
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look for this right now the bubbles
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gonna be really small and kind of
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fluttery and then once this starts to
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get a little thicker you're gonna see
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bigger bubbles that take a little longer
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to burst you want to just reduce it
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until it starts to thicken rather than
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till it's dry if it gets dry it's gonna
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burn all right now I'm gonna do the red
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wine reduction so I need to reduce this
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about a cup Frank says let's back up a
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little bit more than a cup I'm going to
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add my shallots of the fresh thyme and I
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want to Bailey
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easy-peasy so far so good Oh No just get
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it let's put a couple of these in we can
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oh so that looks like a very rich sauce
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the colors fantastic not quite sure how
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thick it's supposed to do be earth what
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did she say can I ask you one more thing
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if you have time okay sauce I have sauce
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and he wants me to make I'm tell you
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what Frank is not getting the Christmas
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card this year I'm telling it's calls
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for one cup of wine how much do I reduce
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that
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oh okay if not worse come
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worst-case-scenario just drink the wine
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when i'm done that does the test she
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wanted me to do the old back of a speed
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test and if it leaves a nice clean line
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I know my sauce is thick enough till
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Dakota the spoon thanks rosemary turn
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this off and all I have to do now is
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shave some black truffle oh wow
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never had one of these days in my
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presence it's very it's earthy with
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truffles for the most part their best
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when they're freshly sliced on top of
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things to do oh the whole thing Wow
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there's truffle products that have kind
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of those truffle flavorings in them but
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when you get a fresh truffle it should
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be sliced at the table in front of your
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guests it's not just for the flavor it's
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for the show as well
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it tastes expensive all right guys
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Bordelaise sauce with black truffles the
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next step is to do our steak this steak
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is enormous
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I mean you guys now with the ribeye that
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I plan the high-end ribeye I had planned
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on sauteing it in a cast-iron pan the
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way I'm gonna cook this flank steak is
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similar to the ribeye I really just want
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to get a nice kind of caramelized
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coating on it so I'm gonna season the
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steak first a fair amount of salt and
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black pepper with the salt we go fairly
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heavy liberally liberally liberally so I
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need this hot like super hot you guys
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this is the nicest skillet I've ever
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seen in my life I like this Christmas
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presents please the key to this is that
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you don't want the oil to splash on you
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so I'm just gonna drop it in the pan
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away
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for me here we go guys I don't know let
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it stay there
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leave it alone let it go there's gonna
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take a few minutes
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sending smoke signals dinner's almost
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ready people come and get it I'm gonna
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flip it away from me
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swirl around so I have a nice amount of
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fat if you look at the state it has a
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beautiful crust on it now it's gonna add
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a ton of flavor to the steak that's
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going to add some texture as well you
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can get a little crunchy bits let's just
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throw these in we've smashed it
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what I'm gonna do the check temperatures
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I'm not necessarily gonna use it a
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thermometer if I push on this piece of
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meat and it gives me some spring back
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that means that it's cooking if I push
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on this piece of meat and it leaves a
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dent that means it's pretty much raw in
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the center but this I know is still
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pretty rare here and here it's kind of
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cooking up guys I think I'm teary-eyed a
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little bit it's so beautiful
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Lorenzo's issue is gonna be that's a
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really thick cut of steak and usually
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with those fine getting the right
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temperature is a little more of
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guesswork so Lorenzo might want to use a
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thermometer for that
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medium-rare buddy fix so I'm gonna let
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this steak rest for about 10 minutes I
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really want to dig in and eat this right
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now but you need to let it rest if I
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slice it now all the juice is gonna flow
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out be patient it'll be worth it let's
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move on to the broccolini the expensive
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version I was gonna use broccolini
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we have a rich steak a really rich
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potato dish and the broccolini is gonna
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have just a little bit of bitterness to
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cut that broccolini tastes really great
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by itself needs a little salt pepper
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maybe a little garlic but every day
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broccoli is delicious if you treat it
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right so normally people take the
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broccoli cut the head off and everything
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else gets thrown in the garbage what I'd
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like to do is I save the snaps so if
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you're gonna serve the stems you have to
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peel them because otherwise it's a
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little on the tough side and it
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sometimes needs a little help so what
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I'm gonna do is I'm gonna get some
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garlic and a little bit of ginger a lot
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of times people will boil broccoli and
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both broccoli I mean there's nothing
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worse than that
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right it smells bad tastes bad it gets
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too soft I like to roast broccoli it's a
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little bit more depth of flavor to it
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and I'm gonna use some lorenzo's
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ingredients here to make that just a
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little bit better a little bit of chili
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flake just to let him know it was there
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I'm gonna use a little bit of soy sauce
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and we use a little bit of salt both of
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them have salt in them but salt kind of
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gives a pure plain flavor
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we're soy sauce kind of gives a richness
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I'm gonna throw this into an oven about
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350 for about 15 minutes you'll see the
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broccoli starts to break down it'll
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start to get a little bit of a
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carmelization or charring on top and
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that's what I want I want to take it out
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of the oven when it's just a little bit
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crispy I'm actually going to take it out
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stopping the cooking process by
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submerging them into ice water next
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mushrooms I just have to start seeing
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what these are these are great the renzo
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should make sure that he gets those
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mushrooms nice and caramelized any
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mushrooms that kind of go in a pan and
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they just kind of sit there and boil not
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good the texture is not really really
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great you want those mushrooms to be
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just slightly crispy when you put them
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on the plate these are very thin
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delicate mushrooms so I think it's okay
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to add whatever I need to have to finish
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this off my broccolini let's get to me
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let's try it
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Wow this is lovely lovely lovely jubbly
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I'll have to say Wow my wrist it's so
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happy the most important thing for this
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piece of steak is to cut against the
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grain that's because if you cut it with
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the grain it's just gonna be super chewy
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it looks so good does it look good when
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I play to get dish I'm usually looking
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for a little textural difference a
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little height difference just to make it
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interesting if you just throw everything
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on a plate flat it's kind of boring so
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I'm gonna kind of just prop things up a
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little
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do a little chef's wizardry I try and
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make it just look a little bit nicer
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than what kind of grandma want to put on
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the plate Oh broccolini has shaved fresh
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parmesan so we have our beautiful steak
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propped up on our broccoli stems I got a
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little bit of that soy and coca-cola
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glaze and that's my take on mr.
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Lorenzo's dish there's a little piece
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left on my board that's the chef's
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secret we eat all the ends we make staff
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meal out of it sometime but that's my
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snack okay say so myself steak it is an
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honor and a pleasure oh that is my
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potato oh it's a twice yeah
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so you know we took a little chef's
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poetic license yes right we made like a
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little glaze with the coke and the soy
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sauce very good broccoli we roasted with
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some ginger and soy and then we did a
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twice baked potato so I'm gonna give it
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a taste with this sauce and a little bit
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of mushroom on there okay I don't even
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know what kind of mushroom that is I
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think it's delicious your seasoning is
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wonderful oh thank you oh man great
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really sauce is on point I never had a
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sauce like this before it's one of those
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classic French sauces you know you would
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think it'd be too rich but it actually
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is a good foil
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it looks like it would be so so mixed
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cuz the color look at a color break it's
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different that is good
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let's taste yours now okay let us get a
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little bit of this and I'm nervous
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tuning hahaha hi heart's video what is
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the reduction is this this is the soy
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sauce coca-cola ginger garlic a steak
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mama my mama made the ginger and soy
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sauce they're so nice together and we
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roasted the broccoli with the ginger and
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the garlic and a little bit of chili
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flake baked in there but baked in the
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oven yet oh my god and it's a different
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texture because you do it in the oven
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nice I'm glad yeah yeah yeah break oh my
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gosh you did it's yummy this sauce is
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really delicious it really complements
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you know what's taste a little smoky
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believe it or not you know I was I was a
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little nervous about coca-cola so comfy
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clear and now like I might I'm gonna add
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that to my yeah of toolbelt you know you
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don't think of coca-cola as ingredient
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that you use in in really good cooking
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but that's delicious thanks
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[Applause]
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oh that was fun that was really fun and
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delicious eat up you guys
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