12 Chefs Cook Steak (Michelin Star, Japanese & More)

[upbeat music]

Steak is the last thing I would think

about making for onboard the aircraft.

There's so many challenges to it.

So, we are gonna utilize a steak today

that is going to still taste tender and juicy

even though it's been made 10 hours

before you might enjoy it.

So, I have chosen to use skirt steak.

This steak is delicious and it has great fat,

but it also is very tender if you cut it the right way.

Salt, steak, salt, that goes hand in hand, right?

But salt is something I wanna try to limit

because it causes swelling and inflammation.

So, first thing I'm gonna do to the steak

is add some more flavor to it by adding a marinade.

It doesn't have any sugar.

The acid is fresh from a tomato.

There's lots of good flavor from those chilies.

They're great anti-inflammatories,

as well as I'm adding some really good

plant-based fiber into that meal.

One of the unique aspects of inflight eating

is that you're eating in a different environment.

The air pressure that is pressurized into the cabin is low

and the moisture level or humidity

that's in the air is also very low.

Both of those affect how your taste buds work.

What you smell, those things are impacted

because your olfactory is dry.

And so, really important to boost all of those flavors.

So, in the catering kitchen, after the food gets chilled,

they will plate these foil kits, all the garnishes,

all the food wrapped up neatly,

put into those little carts

that we all know running down the aisle,

and then those carts go into a cooler where they have to sit

and be refrigerated for a minimum of four hours.

So, the steak by itself is not a complete meal.

I have garbanzo cake.

If I had made a cake with just regular flour,

higher glucose index,

not as enjoyable to sit on your flight

when your blood sugar then spikes and then crashes.

We also have some braised vegetables

with a little bit of oregano and garlic.

Keep moment here.

We wanna cut this skirt steak against the grain.

The reason why I'm slicing the steak,

even though it's gonna be reheated,

is so that the passenger gets this steak

cut in the right direction so that it is tender.

Onboard the aircraft,

you don't have the same steak knife

you might get in a steakhouse restaurant.

That would not be a good idea.

So, I have to really think

in terms of being the passenger in the seat

and how would I end up eating.

Next, we're gonna add our cilantro lime crema.

I'm just gonna give us a nice big dollop.

We're going to give a nice green onions

and a couple little fresh cilantro leaves.

My favorite thing working with Singapore Airlines

is the flight crew and the chefs,

they do such a great job of recreating these dishes

just as I'm showing you today up at 40,000 feet in the air.

So, I choose today to make a very classic,

I learned this when I was 14 years old at school,

it's called a steak [speaking in foreign language]

What you're learning here is two techniques.

First, the cooking of the steak

and to make a sauce a la minute.

I'm using a prime edge strip steak born in.

When it's aged, it's better because it's more tender

and you can see all the fat inside.

You need fat in the steak

for the flavor, the softness.

We want to make sure that our pan is hot

and we are gonna use clarified butter.

French cooking, everything is clarified butter.

A little bit of a canola oil

to balance the butter and the oil.

[steak sizzles] Nice.

If you like a medium rare, it's gonna be five,

six minutes on each side.

If you like it more like that, you will go to eight minutes.

Me, I like it like between three

and four minutes on each side.

Blue.

You have blue, saignant,

a point, and well-done, bien cuit.

If you like it well done, do it, you know.

You're just, you're losing the flavor.

Beautiful steak. Nice color.

What you want to keep is what's inside the pan.

That's gonna give the taste to your to your sauce.

We're gonna add just a teaspoon of butter.

So, now we're gonna make the sauce bercy.

We just sweat the shallot.

Be careful not to burn the shallot.

And we need to scrub those pieces of meat

that we have left in the bottom of the pan.

So, now I'm gonna add the white wine.

Ah. So, we're gonna reduce a little bit.

So, everything goes fast.

Your steak is here.

It's not gonna get cold by the time you make your sauce.

Now, we're gonna add some beef stock,

and then I'm just gonna add some parsley into the sauce.

Then I'm gonna take my sauce.

I'm just gonna add a little bit of salad.

Voila!

Japanese Wagyu teppanyaki with seasonal vegetable.

Japanese Wagyu is very fatty and rich taste.

So delicious. Of course, expansive.

Today is a Japanese mushroom maitake

and the shimeji mushroom, shiitake mushroom,

Japanese pumpkin, kabocha,

and the Japanese sweet pepper,

the manganji from Kyoto.

Deep fry, but not a 100%, just 50% cooked.

I'm gonna take salt and pepper.

Pan's very hot.

So, little bit oil. [pan sizzling]

In one side, nice char.

Mix, mix vegetable inside.

Yeah, very quickly.

Then salt. Salt and the red wine, soy sauce, mirin,

garlic, little chili.

Japanese steak sauce.

Sliced onion. Put oil.

A little bit toast.

Very hot iron plate. [plate sizzles]

Fried garlic.

Finish.

What I have here is a bone in rib eye steak.

It's been resting for a few minutes.

It doesn't have to be resting for too long,

but let it sound for like 10 minutes

just so it's not cold when it goes into the pan.

All right, our pan is nice and hot.

We're gonna add our grapeseed oil

and let it sit for a few minutes.

So, the fat cap, on its own,

it might be a little unpleasant to eat.

But if you melt it down,

it's gonna release a little bit from the steak

and then integrate into the rest of the steak.

That's perfect.

Now, we can commit to a side and place it down.

I think students often feel for the dish to be great.

They have to be moving and in control and stirring,

but a lot of times, you just need to let it be.

So, some steaks that are more tough do better

with things like marinating,

things that kind of tenderize them more.

But this guy is so rich on his own

and with a pretty soft protein,

just a little lacquer is gonna be great.

My thermometer, I wanna insert it close to the bone

because that's where the temperature's gonna be the lowest.

So, we're at 86 degrees.

So, I'm gonna take my rib eye into the oven

where we're gonna let it finish cooking

until the temperature by the bone is 105 degrees Fahrenheit.

After we take it outta the oven,

it's gonna continue to cook.

Then temperature's gonna continue to increase.

So, I also know I have it on a wire rack.

This is gonna allow airflow to flow underneath.

So, the bottom is not gonna get soft.

So, I'm just gonna let it rest for about 10 minutes.

So, once it comes outta the oven, it's pretty hot

and it's gonna absorb a lot of the lacquer.

So, the rib eye we wanna cut against the grain.

Against the grain means we're gonna have smaller fibers

in our bite, which is gonna make it less overly chewy,

a little more tender and more enjoyable.

So, what I have here is olive oil that has garlic,

lemon peel, orange peel, and rosemary infused into it.

I'm gonna add a little aioli on the plate

just as a little base for the asparagus.

And this is a lovely centerpiece

for your table to serve to your guest.

[upbeat music]

We're gonna do steak and eggs.

We're gonna use a petite tender filet.

This is the little piece from the filet mignon.

The filet mignon, in the end,

there's a little piece of meat.

This is what it is. All right? Petite tender.

A lot of people don't use it.

A lot of chef just cut it and give it to the family.

We use it.

And if you come to Brooklyn Diner, you're gonna enjoy it.

Okay, the pan is super hot. The petite goes there.

Did you hear it? That's what you want.

You want some music to your ears? Boom.

We put in the filet mignon in the oven

because it's easy for us to manage.

If you wanna cook this piece of meat in the pan,

it's not gonna cook.

It's gonna burn on the outside.

It's gonna be raw on the inside.

I don't put salt in the beginning.

I put salt in the end.

For sure, black pepper. [pan sizzling]

All right, both sides, huh?

And this filet mignon's gonna go to the oven.

300 degrees, 350 for four minutes.

Normally, we could park in the diner for service

because it's too busy.

We do anything from 300 to 400 covers for breakfast.

So, that's a lot of hungry people coming in.

So, meat's ready. You can see it.

Normally, in the restaurant,

you gotta touch the meat, right?

You have a thermometer to do it,

but you never use it because you're busy

and you know exactly what it is.

So, this is medium rare. Medium is perfect.

Let 'em rest for a couple minutes.

And then we're gonna plate it.

You see, there. You see, very little blood.

That's what you want.

And I'm a Latino guy. All right.

Latino people like some spicy sauce with it.

So, I make for you some mojito.

It's like chimichurri sauce, but it's done with cilantro.

So, we're gonna get some oil. Very important.

And there you have it. Steak and eggs by Brooklyn Diner.

So, sometimes, like at the Plaza Hotel,

we have to put meals for over 300 people.

When you wanna cook one steak for a 600 people

or huge events, the consistency will not be maybe there.

But with Beef Wellington,

it take really more time to prepare,

but it'll be always perfect.

We always use mignon at the Plaza Hotel

to make sure there is the flavor there

and the tenderness of the steak.

So, we have here the puff pastry on a tray

to make sure there is enough baking paper underneath.

So, it's not gonna stick.

We have here the mushroom duxelle.

It's being made with cremini mushroom

sauteed with shallots and parsley.

So, now we will have the filet mignon

and then just place it on top of the duxelle.

So, that's the basic Wellington.

But at the Plaza, we do it all special.

We add seared duck liver.

It give the Beef Wellington just more tender

and just extra high quality, special taste.

So, at the Plaza, we have almost like 64 cooks

that's working under me.

So, when we do the like the Beef Wellington,

we break it down to like three stations.

So, they will be, some people are putting the puff pastries,

some cook will be doing like putting the duxelle,

and another chef will be finishing with duxelle,

filet mignon, and the foie gras.

The secret to work with puff pastry,

just like making sure it is really a room temperature,

not to leave it outside for long.

Because if you leave it outside, it's gonna be like,

you know, very sticky,

and you will not have it really puffed.

Making sure there is no airs inside

because if there is air, you will not have it very crisp.

Here we have an egg yolk.

And then we bake it in the oven.

It will take 20 minutes at 325 degree.

We have the Beef Wellington ready.

This is the moment of truth.

Now, we're gonna see how it's perfect inside.

So, now to finish the dish, we have a black pepper sauce

that will go on the dish.

And to make it special at the Plaza,

we always add our special touch, black truffle.

To complete our perfect dinner,

mashed potato and steamed asparagus.

When you're running a Michelin star restaurant,

people are not gonna expect to come in

for a steak and potato dish.

So, we have to bring some spins to it.

So, today, I'm using a cut of American Wagyu with,

I know Japanese has a really luxurious connotation with it,

but it is much more expensive and much more fatty.

I love the rib cap.

It's almost tender like the filet mignon,

but has like the fatty marbling

and the flavor of the rib eye.

Our first step with the Wagyu is to marinate it,

and this here is maple syrup and koji.

So, after a few hours, you can see that the meat,

it's almost starting to tighten up a little bit.

A little of the moisture starts to come out of it

from the natural cure of the marinade.

So, as my pan is getting very hot,

I'm gonna give the steak a little bit more of a seasoning.

I'm just gonna put a touch of canola oil

because it is very sticky from the marinade.

[pan sizzling]

For this kind of Wagyu,

because it is such a fatty cut of meat,

I don't want it too raw through the center.

I want the fat to really have a chance to melt.

So, I'm gonna pull it off

to let it rest just for a little bit.

So, the color and the caramelization is really nice on this,

but it definitely did not cook on this grill long enough

to be cooked through the center.

So, I'm gonna go finish it in the oven

around 350 for about four-ish minutes

until it comes to temp.

On a night in the restaurant, we would set the plate

while the cook is finishing the steak itself.

So, this is a Japanese pickled mustard green.

Next are seared mushrooms. They're still nice and hot.

I'm adding a little bit of a kabocha squash puree,

which pairs really nicely with the koji and maple itself.

This is just some scallion julienne

and micro shiso, which is used in Japanese cuisine a lot

and one of my favorite herbs.

A little bit of nori powder.

All right, at this point,

we would be getting the sliced steak to plate it.

I'm gonna trim off the edges

and this is what we all get to snack on

and eat during a night.

So, you can see it's really tender and delicate.

Give it a touch of Maldon just to hit the center of it.

And then lastly, at the restaurant, table side,

they would pour a little bit of our beef jus over the top.

This dish is the Cafe Mars version of steak pizzaiola.

Steak in the style of the pizza maker.

The cut of steak that I'm using today is flat iron.

Flat iron is a cut that was made famous by Applebee's

to find a delicious but not too expensive cut of steak.

We find that it is very tender

but has a lot of the flavor that we're looking for.

I'm gonna cook this steak sous vide,

make sure that it has an even cook every time

without having to spend a lot of time babying the steak.

The steak has been in the water bath

for two hours at 120 degrees Fahrenheit.

It's been chilled down after a quick rest.

So, we see a little smoke come off the pan.

I'm testing the waters

so that I don't splash myself with oil

and get the steak used to being hot.

I use fish weight on this flat iron steak

because it's not always flat even though it's the name.

And because the steak is already cooked,

we can go high heat, get tons of flavor and caramelization

and a crust on the steak

and there is no chance that this steak will be overcooked.

So, now my steak has rested, seasoning with crunchy salt.

I am not slicing the steak.

I believe that everyone can slice steak on their own.

And by not slicing a steak,

we retain the juices inside much longer

and retain the heat inside much longer.

In Sweden, every pizzeria has a giant bowl of cabbage

seasoned with olive oil and black pepper.

We add gremolata next.

So, these are triangular penne

that we extrude in-house from semolina and water.

We deep fry them at 375 degrees Fahrenheit

and they puff up.

And this is a technique that you may have seen

if you've ever been to Taco Bell

and had cinnamon twists,

which are actually overcooked pasta.

This sauce is the cheese component of our steak pizzaiolo.

The only cheese in this is 4-year-old Parmesan,

which is not a cheese that should be able to melt.

We've added something called sodium citrate

to make this cheese melt.

We have essentially made nacho cheese sauce with all flavor

of 4-year-old Parmesan..

Marinated dried tomatoes. Chervil oil.

Our last herb garnish is curly parsley.

That's the dish. [upbeat music]

So, a 5-year-old would have a very difficult time

using a knife to cut a steak,

and this is one of the reasons why Salisbury steak

is served in New York City public schools.

So, before anything, our patties do come pre-cooked

and this is to ensure quality control

and to meet the nutritional standards

for New York City public schools.

So, the beef that we use is a 100% ground beef

with no fillers.

No mystery meat in this recipe.

So, we are gonna go ahead and pop our steak

and our sweet potato fries into the oven.

Usually, Salisbury steak is served

with a gravy and mushrooms.

So, we're just using a small pinch of salt

because we are taking into consideration the sodium contents

of this recipe itself.

I'm just currently making one small portion.

But normally, in schools,

this would be batched in the larger scale

where you would have the mushrooms tossed

inside of a hotel pan with the spinach and the onions,

cover it in aluminum foil and pop it in the oven.

So, even though our steaks are precooked,

we still take safety measures into consideration

by probing the steaks to reach the proper temperature.

So, now we're gonna go ahead

and assemble our Salisbury steak.

So, here we have an addition to our Salisbury steak

is a nice composed salad called kachumber salad.

The salad consists of tomatoes, onions, cucumbers,

and something that we like to call healing spices,

which consist of ginger, turmeric, cumin, and cinnamon.

And then our all vegetarian gravy.

All of our sauces come pre-made to ensure quality

and nutritional standards.

Now, to complete this as a full meal,

we have to include our dairy.

And if the kids choose to,

they can have an additional fruit.

I love the colors of this dish.

Today, I am gonna make Korean barbecue rib eye

served up ssam style.

Ssam in Korean means to wrap.

And so, we're gonna serve it up with some kimchi,

some sides, and wrap it with wonderful lettuce wraps.

This is a center cut rib eye.

Why I like using those is as this beautiful deckle

that has a ton of flavor

and what we're looking for is some great marbling.

Here, we have a pretty traditional Korean marinade.

It's gonna be with soy, corn syrup.

Why we use corn syrup is that there's nothing

that really kind of produces that glaze and that sheen.

Other things like aromatics, ginger, scallion, garlic,

ton of Asian pear as well to add that fruity element.

I've got this rib eye that's been marinating

in a vac bag for three days.

It's gonna marry all the flavors

and kind of inject it into the steak.

You wanna pat the the surface of it dry

so we can get a beautiful sear.

[pan sizzling]

Traditionally, in Korean cooking,

again, it was a pretty poor country,

rib eye not generally found,

but it's kind of a little bit of fun we get to have

taking this kind of prime cut

and infusing it with Korean marinade.

So, I'm gonna take this into the oven now

after it's gotten a nice sear and we'll finish it in there.

So, our steak has been finished. It's been rested.

It's been the oven for about five minutes.

We're waiting for it to come up to temperature,

which is a nice medium rare.

We're gonna slice it.

We have two parts. You have the top of the the deckle

and we have the center cut rib eye here.

The deckle, because how the rib is shaped,

it only kind of comes in the center part.

So, if you get a rib eye that's closer kind of the tail,

you're gonna have a smaller deckle.

So, again, kind of when you go to your butcher,

you want to ask for kind of the third, fourth rib

to have the top cap that you'd like.

We're gonna have some mustard greens here.

We have some onions in the middle here.

We're gonna serve up and plate our rib eye.

Just to finish it off,

we're gonna take some of the marinade,

finish off with some scallions and toasted sesame seeds.

And there we have our Korean rib eye ssam style.

This is my steak and I got it at ShopRite.

Because it's a thick piece of steak,

I'm gonna start off with seasoning it.

So, right now, I'm putting on butter

because you need to rub the spices in with something.

So, right now, I just added cumin.

I like the smoked paprika because it adds a smoky flavor.

I might over-season,

but I think I'm taking into account also

that Indian food has a lot of spices,

an overwhelming amount of spices,

but it never tastes like it's an overwhelming

amount of spices.

So, now that I've washed my hands,

I'm gonna start by heating up...

our fun sounding grill.

I'm heating it to about medium.

So, what I've experienced in the past

is that the outside is just completely burnt

and the inside is not at all cooked.

So, that's why I'm trying to go slow with it,

and hopefully it'll work.

This is my splatter guard.

It's used for anything that doesn't have a lid.

Because for some reason, there's never a lid for anything.

I'm poking the steak,

so that a little bit more heat flows through it.

So, I know that it works with chicken.

That's how that works.

I'm thinking I should cut this in half.

Maybe working with two smaller ones will help.

I'm a little bit more skittish with how it's cooked.

Gotta cook it all the way through. I think it's cooked.

If anything, it smells great and looks great.

So, that's something. We've let this rest for a little bit.

I know like there's a thing about cutting

with the grain and against the grain.

I'm not gonna lie, I don't know where the grain is.

We're gonna plate it first

with just some arugula on the bottom.

So, these are sauteed onions.

A little bit of parsley all around the plate.

For not knowing how to cook my steak properly,

this is pretty good. [upbeat music]

Today ,I'm gonna be using a grass-fed piece of beef.

Grass-fed steaks have less marbling versus corn-fed

or grain-fed beef is more fatty.

We're just gonna do some salt, some black pepper.

This is some flaky sea salt.

It adds a nice crunch to the texture as well

and creates like a little crust.

So, now in our skillet,

we're gonna add a little bit of olive oil

and I'm gonna bring this up to a medium high heat.

So, we see it's smoking,

but a little trick I like to do is add a little bit of salt.

See how it's little dancing? It's ready to go.

Don't rush it. Let the pot do its thing.

And then when it's time, give it a flip

and then add the flavor to the pot.

I'm gonna add some butter to the pot.

Next, I'm gonna add in some fresh pieces of garlic,

and then I'm about to go herb crazy.

Okay, we have some fresh oregano, some fresh thyme,

some fresh rosemary and a fresh bay leaf 'cause why not?

And I'm gonna just add all

that garlic herb-y butter directly to our meat.

It smells so good. I know y'all jealous.

I'm gonna just flip the steak on the side.

Now, that our steaks are seared

and they have some time to rest,

now we're going to cut them and begin plating.

So, today, we're gonna make a steak salad.

So, I have some mixed green, some arugula,

some bibb lettuce, some spinach, roasted corn,

red onions, and cucumbers.

I have some sauteed asparagus here.

And then we're gonna top off our steak

with some scotch bonnet infused sea salt.

Scotch bonnet because I am Caribbean

and I love to bring the heat.

We're also gonna top it off with some charcoal salt

just to add a little bit of smokiness.

And then we're gonna finish it

with this homemade chimichurri.

Let's add a little bit more this.

Add some more razzle dazzle.

Got all that goodness here.

Hmm. Oh, the flavors are amazing. Crunchy.

That is so good. Perfect for me.

Very delicious. This is chewable.