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[BLANK_AUDIO] [INAUDIBLE] [INAUDIBLE] [BLANK_AUDIO] Hi everyone. Welcome to the food
and wine test kitchen. I am NIlou Motamed the new
editor and chief of food wine and we are here
with Geoffrey Zakarian, who si kind enough to be here
From Georgie Restaurant that just opened at The Montage in
Beverly Hills. Yep, Beverly Hills. And what are we cooking
today? Well, we're gonna cook a big hunk of meat.
Now this is a tomahawk steak. It's a tomahawk steak.
See that? This is So now, this is a prime,
is it a rib eye that still has the bone?
Yeah, so this is, if you took this bone away
here you would have a rib eye. A very large
rib eye. A beautiful, sexy rib eye. I think this
is the best steak in the business. Really I do.
This is a showpiece. This is a showpiece. This will
feed, this is very rich. It's almost, it doesn't have
the fat of a Kobe. Mm-hm. Or a Wagyu But
it's rich. I mean, one or two slices of this.
The marbling. Yeah, so this'll feed probably three people. Not
at my house. Yeah, you'll see. I'm gonna split this
with my hubby. You'll see, you'll see. Well if you
can both eat this in one sitting, I commend you.
Sandwiches the next day? Sandwiches. Which is the next thing.
Leftovers from- Without question. From Georgie's. And now is this
something that's- Maybe a Philly cheesesteak you could do with
that the next day. What do you think of that?
Now we're talking. Boom. Thank you. So what are we
doing, though, today? Okay. We have, I see spices. Yeah,
we're gonna do this with a spice I call pastrami
spice because basically it's a lot of spices that are
in pastrami. A little variation, we have some paprika, we
have coriander, we have clove, black pepper and mustard seed.
So now, first thing you do Is you toast these.
See, you have to toast your seeds. In other words,
they'll bring out the oils. If you just cook them
dry and roast them dry- Flavor is gonna be flat.
So you have to really sear them in a pan,
take them, and then grind them up and you get
that. Can I just add another component to that? Yes.
Fresh spices, super important. You think you can just open
up your door and go with your old spice rack.
No. You gotta kind of refresh those, especially if you're
gonna be looking to get that S 1 And spices
are something that you do not want to buy in
bulk. I always recommend by the smallest amount. it is
a bit of a pin because you have to go
out and get them more often. but anything over 3
or 4 months is dead. S 2 You heard it
here first people of the internet. So this pastrami what
else could you do with that spice mix. Edge and
a little crust. It doesn't overpower the meat. Something like
this, I want you to taste the beef. A lot
of people put this on grill. They char it and
what happens is you taste the grill. You taste propane
or too much wood and the wood gets in the
way of a real beefy flavor. So what we're gonna
do is cook this actually In cast iron. Okay, so
this is a big deal. Yes. This is grilling season
so you are pretty much of a heretic. Not the
grill. You're telling me this beautiful cut of meat, do
not- No. Do not grill it. No. Do it on
the stove and then- That's fine and then finish it
in the oven. Finish in the oven. Just for a
second or two. Yeah. Is this something you're gonna be
serving Georgie? It's on the menu right now. On the
menu for two or for three? Menu ready. For two.
Ha! See. Because you know. Yeah. You have to give
some value. Okay, so first of all, we're gonna serve
this very simply. I'm not a meat and potato guy,
I'm a meat and salad guy. I love salads with
meats, it's very French. Very European. I know we saw
each other at a restaurant the other night. I had
a beautiful- We can give them a shout out. Le
Coucou. Le Coucou is great, I had- Brand new restaurant
in New York City. I had a little piece of
fish and a grilled piece of meat, and I had
a green salad after. So it was just a magnificent
way to eat. And what we are doing today is
we are roasting shallots. So we are having roasted shallots
with a water crest salad. That sounds dreamy. That is
basically like my dream meal. Now a question for you
about shallots. Yes. I am gonna keep on asking questions.
I am gonna start. Yeah, you do what you are
doing. Tell me about the flavor profile of shallots, if
people wanted to replace with onion, do you think that's
a good idea or worthwhile for you to seek out
shallots, which now you can really find at all markets.
Shallots are you know it's a lily family, it's a
cross between garlic and onion, it does have a little
bit of edge. More than an onion. Mm-hm. But less
garlic, and I think with the steak a shallot is
worth it, and they're not expensive. No. They're really not
expensive. They're so worthwhile so you should seek them out.
Yes. And then, once you caramelize them they're magic. They're
magic, and that's what we're gonna do. What? Cook them
in the oven. So we take- With the skin? With
the skin. We're gonna actually do something I love to
tell people to do, is I put a little olive
oil down and I season the pan. Ok before I
put anything down. So we're going to put some salt,
let's put the big salt here. Now we're using if
anyone? This is Florida South. Florida South. You don't have
to use Florida South to cook with. You can use
Florida South or Kosher. But I'm just going to use
a little Florida South for this because I want it
to. Because you can, because you're in the food Wine
test kitchen. I want it to stick to the shallots.
Pepper. That texture though, that crunchiness really does do a
great thing. Yes. Now does that melt in with the-
Yes, you'll see. And so what's gonna happen is I'm
gonna put these skin side up, so face down like
this. So what's gonna happen is the face is gonna
caramelize, the skin is gonna roast and crisp up, and
then at the end, We'll just drizzle with some oil
and salt and pepper and it'll be done and we
don't have to do anything. So that's the first thing
we do, we just. Okay. Get these in the oven.
This is good. And what temperature are we cooking these
at? 400 for about, I would say, a good 30
or 35 minutes depending on how hot your oven, everybody's
oven is a little different. Yes. But you wanna really
cook them. You don't them want crunchy. These are like
Caramelized, they're soft, they're melted completed. Melty, caramelized, and delicious.
I see we may have, we've got some already started.
Okay, so let's start with this steak. So, really important,
the key of steak is, this is Creekstone Farm makes
this for us, grows this for us. And they're grass-fed
and they're finished with corn. Now, normally I grew up
eating, I think everybody grew up eating corn-fed I think
grass-fed is kind of a new phenomenon. Yeah. And in
Europe it's much older, but grass-fed does have a great
mild texture and it's very easy to cut. But it
tends to lack some flavor, you don't get that real
beef flavor and I love the beef flavor. What I
like about this is they finish it with the corn.
So you get the bang, you get the softness of
the meat, you get that real hit of corn flavor
and that beefiness at the end. SO if you would
just do me a favor and touch this. I will.
Notice that it's not cold. >. No, but it's not
room temp either. So if you're room temperature, your hand,
you don't feel that all because it's 98.6 so if
you drop down to that, that's about 15 to 20
degrees below my body temperature. Okay. So that's about 75.
That's what we're aiming for? Well, that's what you want
because what's gonna happen if you put this on the
fire at a temperature that's too cold. The outside's gonna
be really well done even gray. The inside's gonna be
raw. Gray. So when you cut through and you get
that rawness inside, the outside's finished and it's very hard
to eat. So if you have this size gutted meat.
This should be out on the board Before you cook
it, two hours. Two hours. Okay. Two hours. Listen people,
plan ahead. Two hours. Two hours. Two hours. But all
protein. I'm going to say- All protein. But not two
hours. It depends on the steak. This is a big
sucker, so you want this out here. Okay so we
are gonna really understand seasoning. Seasoning is such that this
thing is basically a giant Thick piece of beef, so
the salt has to get in here. So what you
really have to do is be generous with the salt.
Okay. And by generous, I mean generous. Don't be afraid.
So something happens right around this period of time at
home when my husband starts salting steak. And I'm like,
babe, babe, Too much, no. Too much, I need to
fit into the dress. And you gotta salt all this,
there's four sides of a steak, okay? I suddenly turn
into- Okay? Yeah. The two sides and the other sides.
So this is a side. Got it. Okay, there, the
edge. Wow. Okay. And so I'm gonna do that one
more time. And kosher salt. And kosher salt. Another time.
See, do not be afraid of salt. No. And then
you're gonna put your spices on it. So salt first?
Salt first. Then spices. You're just gonna press it in
there. Whoa. Okay, and then the edge. Notice I do
it in the pan so that I can catch any
of this stuff here. That's nice. It went on the
board. So then when you do your next one, you
have it. Okay, it's like breading fish or something, you
have it right in the pan, okay. Okay, that is
ready to go on. Beautiful. Okay, you ready, you got
that? I'm so ready. Okay. Yeah, so we have the
Tomahawk. But Geno, I wanna tell you something that's gonna
be probably shocking to you. There's a chef named Tim
Love who claims that he invented the Tomahawk. Tim who?
Yeah. You may have heard of him. [LAUGH] He's a
friend. Texas guy. He's a great guy by the way.
Great, phenomenal guy, I was with him- Great family man,
wonderful kids. I was with him on the fourth of
July and he said the [UNKNOWN] He invented it. He
invented it, so I'm just saying, in case anyone wants
to fact check that on the internet, and get back
to us. That is news to me. You're gonna hear
from me next week. He said that he invented it,
and it was a cut that he came up with
seven or eight years ago. Just saying, anyone on the
internet want to write that, let us know. Seven, eight
years ago? I think he's been around for a long
time. Well, if he said he invented it, I'm going
to take him at his word, but I'm going to
verify it. Trust, but verify. That's its, so what are
we up to? Okay, so now we have- Cast iron
pan. Cast iron. What temperature are we looking for on
that? Screaming hot. Like smoking hot? Really screaming hot, yeah.
Okay? So I'm gonna take a little of this. I'm
with you. I'm just standing out of way cuz I'm
not wearing an apron. Now, I'm not putting a lot
of fat in it for the simple reason is there
is fat on this steak. There's some because it's a
rib eye. So what I like to do is just
like really get it hot. I see it. You see
it starting to smoke. I see it. Really important. And
then another mistake people make when they're grilling or sauteing
or anything Is once the meat goes in the pan,
leave it alone. Across the board, really. On the grill.
Walk away, go do something. Take a phone call, go
check your email. Just don't touch it. How many minutes
are we gonna leave it alone once we put it
in? Good question. Thank you. I never go by minutes,
I go by temperature. The internal temperature is gonna be
120 degrees on a digital thermometer. So we are okay
with piercing it- Absolutely. You're not piercing it. You're putting
it into just there right amount. If we have one,
I would love for you to wrestle one up for
me. Let me see if I can try to find
you one of those. I bet you we do have
one- I'm sure someone has one here. Do we have
a certain visual thermometer? So, see this? There it is.
I bet you. What? Left drawer. They don't let me,
I have the same one at home. Okay, so you
see how nice and smokey that is. Alright and so
the great thing about the tomahawk is it has a
handle. Yeah. So just put it like this. I like
that sizzle. You notice. I'm not touching it. Don't even
think about it. You tell me a little bit about
the restaurant while you're not touching it. So The Gorge,
The Gorge we opened it at the Montshigh, it's about
five weeks ago now I think, five to six weeks
ago. I was fond I couldn't come up with it
[CROSSTALK] YEas it's really cool. We took over the entire
space downstairs so there was a park bar now, it
was a garden bar and what was a restaurant that's
constructible is now is Gorge. So, also we have an
outdoor space, so it's quite large. Breakfast, lunch- Breakfast, lunch,
dinner. And dinner? Yes. Starting- Seven days a week. With
La Colomb coffee. We have La Colomb coffee, we have
a great coffee bar, it's really sort of, I would
say, something that the vision was like South of France-
The South of France meets Capri. Like flowers. That sounds
terrible. We lighten the whole thing up, and we use
a lot of California produce, but it's very very much
Mediterranean inspired. Because when you sit in the garden there
and you just, you're outside, it's fantastic. In the heart
of Beverly Hills. Yeah it's just amazing, so we're very
excited about it, we've got great response, and my first
customer was Robert Deniro. Stop it. Yeah first he walked
in. That was a name drop. No he wasn't, he
was my first customer and a name drop. But he
walked in, he was behind me and the gentleman said,
there's a gentleman he wants to have a drink, is
the bar open? And I said yes it's open and
I was like of my God. Bobby. And he sat
and he had, we have a Martini cart and he
sat and he enjoyed a couple of Martini's from the
Martini cart so. That's pretty good. Okay, so people. You
see that. Don't even look at it, what did you
do? I just wanna show you, you see this? Now,
I'm gonna show for the camera, you see that? We're
just beginning to get a char. And if you want
to add a little oil, you can. But when I
turn this over, I'm gonna do something called [UNKNOWN] which
is, I'm gonna butter roast this before it goes into
the oven. That's French. French for [UNKNOWN]. Yeah, [UNKNOWN]. So
I'm just going like this now, and you see how
beautiful it's now. Also I'm gonna also go like this.
So that edge is important you sear that. You get
a nice crust on that edge because that's flavor. So
what we're doing is we're building caramel. The protein and
the outside of the fat are building caramel. That's why
fat tastes sweet. That's why it's so delicious. That's why
bacon tastes great. Because of that caramel you're building. It's
all about sugar. And we're making some smoke. We're making
some smoke. We're gonna make smoke, so you know the
great way to do this, how I do this at
home, I actually go outside and put this on a
grill outside. That's a genius, okay. I like this idea
because I have an issue with getting the house all
smoked up. But if you can do it on the
grill, it's perfect. Perfect, perfect. Okay, that's a win for
everybody. Okay, so you see how we're doing this? So
basically I've only touched this once. Shouldn't you be drinking?
Sure, of course. Sorry. Would you open that up? Yea
sorry. I'm the worst host ever What are you drinking?
[UNKNOWN] [UNKNOWN] [UNKNOWN] Cause we're making Frenchie food why not
have a [UNKNOWN]. People do not judge me on my
skills here. So here you go, are you ready for
this blip. So what was that about 4 minutes. Focus
on him this is. About 4 minutes and it's going
on this side. Now you see the crust there. Can
you zoom in on that crust see how nice that
is So that is where all the flavor is. [FOREIGN]
[FOREIGN] That is where all the flavor is, in that
crust. So now I'm just, again, leaving that alone. We're
gonna go talk. And then in right about two minutes,
we're gonna start using that butter and garlic and everything
to our Jose. I'll show you. Okay, I've got a
question for you about feeding. Cheers. Hold on. Please hold.
[LAUGH] Sheesh, man. Congratulations. Thanks. On your new title. Thank
you. Big deal. Thank you for letting me play along
with you. What about feeding people in LA, that's good.
You know what, I thought there was all these, people
said they're very picky, very fuzzy. Listen, I've been in
New York for 36 years, there's no one pickier and
fuzzier than a New Yorker At lunch usually a women
who is eating here four days a week. It's true.
It's not possible to get any picker. We know what
they want so we design menus with protein salads ****
salads, vegetables. We know what they want and they're combine
it. And if we don't have it, they ask for
it. Sure. So, we basically do whatever they customer wants.
But, I'm really good at getting that 75% there already.
And what I was surprised with is our biggest seller
is, like that, pasta, cote de boeuf, hamburgers. No. I
mean, no, I'm serious. I was like, what? In Los
Angles? In LA, in the restaurant. And meatballs. So what
I thought was gonna happen, maybe, we haven't opened for
lunch yet. We open for lunch next week, but- Oach.
Maybe that will be the- What day? What day next
week? We'll- I think it's the 20th. Okay. So I
think that when that happens, we'll probably see some more
alikeness. But so far It's like a New York crowd
going out to a steak house. I mean you are,
you are basically the de facto feeder of New York.
Yes, I've been feeding Conde Nast, AOL, Time Magazine Time
Inc., everybody for the last Food and Wine, Travel and
Leisure. We are all regulars. You know I've had people
that have started out as like assistant this and that
and then now they're editors. It's really amazing. When Graydon
Carter started out with the Royalton Hotel in 1987 where
I was a chef. And he was a, the assistant
publisher of The New Yorker, The Observer. Isn't that amazing.
That's amazing. Really? Ten years later he was the editor
in chief of Vanity Faire. Go figure. Now amazing. Amazing,
I know. Really incredible. We met when I worked in
travel and leisure. And now, It's great. Food and wine.
So, everybody's, okay, so you ready? Go. Okay, so now
we're gonna add, this freaks some people out. Now we're
gonna add, we're gonna turn it down just a bit.
[CROSSTALK] Now we're gonna add some thyme Okay. Some garlic.
Okay. Just in a [UNKNOWN] Pole. And, then with some
butter. That was with the skin on, yeah? Yeah, with
some butter. Had you mashed those cloves at all? No.
No, So, what we're doing here- How many kids [UNKNOWN]
butter did you add? It's a couple of tablespoons [CROSSTALK]
I don't mind. [CROSSTALK] I'm comfortable with it. Come over
here, come over here and smell. So you smell the
butter, garlic- My God! So I fried the butter, I
fried the garlic, and the butter, and the thyme, together,
to get a juice. And then I'm basting this with
the garlic butter. It suddenly smells like we're a [FOREIGN].
Exactly, which is one of my favorite- In Paris. So
you do this for about three to four minutes. OMG!
Okay? I love this part. This is like I'm watching
magic happen. Is this beautiful? This is nice. Can you
come do this tonight at my house? Well, I thought
you already had a date. I do with my husband.
That means I'm hired help. I'm very expensive tonight. We
gonna need wine. Okay, I'm in. Okay, smell that crackle.
That crackle is the tyne. Okay. There's nothing like that.
Its just an amazing smell. So you ready? Now it
smells like Provence. So we've done that. And now we're
going to put it in the oven, to finish it.
What temperature are we at in the oven? 400. And
this is probably going to take about seven to eight
minutes, at this point. It's almost done. Almost done. How
do chefs, your able to touch everything. Yeah. No, it's
fine. No feeling, in those fingers. Okay, so let me
get. [BLANK_AUDIO] Okay,so I've taken this out. And I'll just
put this on a rack. Just to get all cleaned
up. This through the magic of Facebook live. We have-
See that? Touch that. Okay, so that feels like this.
Yeah. Touch it and then taste your finger. I know
it sounds weird to say that. Don't say, don't draw
attention to that case you said it. [LAUGH] So okay.
So now this is rare? That's rare, rare. That's a
tiny bit softer than right here. Yeah but, so if
you put it the monitor near it'd be 120 degrees
instant, perfect, okay so. Okay. So by the way [CROSSTALK].
That's beautiful. I cooked them on one side and flipped
them over to keep them warm in the oven. And
so you put them the same oven that you're keeping
this in Yeah, I have so many things to ask
you. Well, go. Okay, they talk about resting the meat.
Yes, I'm resting the meat. Can we rest it in
an oven that's off, so I don't see it? Cuz
once I see it, I wanna touch it, and I
wanna- That's what I just did. Okay, so you did.
That's off. Okay, good. We turn it off, turn it
about 200, and then just left a, I put a
little rag here. Right. So it's 180 to 200, it
just keeps it warm, so it doesn't get cooled down,
but it's been resting for like about 15 minutes, and
if you don't rest it for at least 15 minutes
the juice is gonna run all over the board. You
are ruining everything. You [UNKNOWN] it, so I take the
shallots, right now I have a little finishing olive oil
on top of the shallots. What's your go-to olive oil?
Do you have one? I like Corsican olive oil. I
just came back and it's amazing. Spicy? I use something
that's peppery, Tuscany. And then I have a little noble
cherry vinegar that I like to drizzle this with. Noble
cherry vinegar. It's thick? It's reduced, yeah. Did you reduce
this or it comes like that? No, it comes like
this. Okay. Isn't that beautiful?>>That's beautiful.>>So now that is basically
the vegetable.>>So this entire meal thus far has taken us
in real time probably 15 minutes.>>If that's rested and if
that's room temperature, it doesn't take long to cook.>>This is
a dinner that you could make in a half an
hour.>>Yes. Okay. I love this [UNKNOWN]. Now let's make our
salad. Okay, we have watercress here. We have watercress. Move
the wine out of the way. We have watercress, I
love watercress. I think it's like one of the most
beautiful, I like it better than the arugula. And I
think it's so old, it's new again. I think watercress
is making a comeback. You heard it here first, people.
Watercress is new again. I agree with you. Yeah. Let's
make watercress the- Okay, so when you dress the salad-
For your kale. A couple things, people dress salads incorrectly.
They put on This is what they do. They put
salt on first, then they put olive oil, then they
put vinegar. Okay. And what happens is you have a
greasy salad. The reason why is, the salt doesn't adhere
to anything. The oil coats everything. Slippery. Then the vinegar
bounces off the oil. And so what you have is
a greasy salad that's unseasoned. And you're like, why is
this greasy? So what I do is I always dress
with vinegar first. See this seems to go against the
rules. Yes, Vinegar first. Little bit of a- Balsamic. Yes.
Okay and then, salt. Sorry for licking that. Then salt,
then olive oil. My kitchen so it's okay, kind of.
And not too much olive oil, because what I want
to do is get the bitterness and the vinegaryness to
Counterpoint that. That's fatty. Okay. And it's delicious. And it's
supposed to be fatty. But you wanna add some- So
a little acid here. Exactly. And then I finish it
with just a touch of lemon, fresh lemon. Lemon and
balsamic. Yeah. And I'll show you what to steak. I
used lemon on a steak in Italy. When you go
with steak, steak and lemon are together. In Australia also.
And I love that taste. Because this again is fatty
The lemon and the vinegar really necessary. Cut through it.
You have a bite of salad- Take a taste. Okay,
let's see. Pinch more salt. I want you to stir
that up. I will. I'm gonna taste and stir. Okay.
Okay. This is something that I'm gonna try tonight because
this is not how I normally make my salad dressing.
Right. And you'll notice it's not greasy. No. It's not
soggy. It's not overdressed. No, but you have to do
this right before you serve otherwise you get the soggy.
Yes, with pasta and salad people are sitting down when
you serve them pasta. They're waiting for the pasta. You're
not waiting for them. Same with salad. When they sit
down, you dress it. Got it. Very important. Okay, so.
Where in Amalfi were you inspired by when you think
about Italy and places where you- Well, I just got
back from- Corsica? Corsica and Capri and Naples and I
got to tell you- It's a really hard life being
this guy. Well, [LAUGH], I mean, I went for, it
was a vacation with my family and my kids but
it was also just, we ate Probably the same food
every day twice a day and it was just so
amazing, because everything is out of the ocean, it's simple
there's nothing. There;s three ingredients all the time. Did you
go to la scolia. I did, I went to Congo
scolio and el scolio. And el viche. And that door
in Naples, which may have the best plants I've ever
head in my life. Speaking about the best steak you've
ever had. Okay, nice segway, sir. We're gonna cook this,
cut it up. Take it off the bone. Okay, beautiful.
You see that? That's for me. That's for you. Thanks.
Now cutting a steak. Very important. So this is the
back of the steak. You ready? Is it worse? This
is the back of the steak. And this is the
cap. Right here. That is the best part. So a
lot of people slice in the bias. You don't want
to cut it on the bias. You don't want to
cut it thin. You want to have a thick piece
of steak. Yes. You want to have a bite. So
one bite is enough for one person. I taste the
thyme here, by the way, and the salt and the
butter and the corn finishing. So if you cut it
straight, so you see [UNKNOWN] You're cutting straight. Perfect all
the way through. That's how a steak is supposed to
be, from one side to the other with a little
crust. Can I offer you guys any of this? Do
you want a piece? [UNKNOWN] [LAUGH] Okay? So we're gonna
present it in this beautiful copper pan. Right in the
copper pan. Right? And then we're gonna take our bone,
since you've eaten it. I'm so sorry. I didn't realize
that was bone. My God. No, we can fix that.
We can totally fix that. No one will know. No
one will be the wiser. No, no, now, it's fine.
It's fine. It's totally fine. But I love the fact
that you liked that. No, but I did, but I
didn't realize that was brown. Please hold. I'm almost there.
Okay, perfect. Nobody will know. None the wiser. So then
what you- Where do you go? This way? Let me
just, let me put it right here. [LAUGH] It's not
a comedy show. Okay. Put it right here. It doesn't
really matter where it goes, it's just fun. No, no.
Then we're gonna put our shallots. I mean you're making
this for me, right? Just some nice bits here. See
how that, and just putting- That is- So this is
how we present it at the restaurant. Dreamy, dreamy. And
so what's in here also is the leftover juice from
the scallops being cooked. Just- All that is love, all
that stuff is really what makes it taste good, and
then our- Where's our green- [INAUDIBLE] Sitting right on here?
Yes it is. And so this is cold, we didn't
have the pot. Well, it can be, but it goes
right to the table like this. And my wine glass
is in your way. [BLANK_AUDIO] This all in one, super
simple What's- And then you have a tomahawk- [APPLAUSE] A
la Georgia. That- [UNKNOWN] Voila. Can we have a bite?
Yes. Come on. I mean, I kind of ate a
little bit of it already, but- Come on, get those
plates out. Okay, here we go, sir. Okay, what do
you like? [INAUDIBLE] I gonna get you the cap, I'm
gonna get you the best piece. Thank you, get me
the fatty part, I need- That's the fatty- To be
over fed- Part for you? Yeah. Right there. We're gonna
get you a little shallot. Look at that. And then
again remember what I said a little lemon juice. A
little lemon juice. A little [UNKNOWN] A little [UNKNOWN] Touch
of olive oil. I mean how did I get to
be the luckiest girl in New York City She was
so inspired by the water cress I was very inspired
by And what's great- Do you wanna plate or do
you want a- No, I'm gonna make you a plate
and I'll make, what I love about this is you
don't miss potatoes when you eat it like this. [INAUDIBLE]
And also, in terms of nutrition, they say this is
the way to do it, right? Even if you're having
a fatty, fatty steak You're not carving it up. Well
trust me, when you eat this you are very happy
with this portion. It is enough food, without question. Okay,
can we do it? That's good looking, that's very attractive.
Okay, ignite, since I already jumped in, I can, yeah.
You can go. Bon appetit. Thank you, Jeffrey, hang on.
Let's see how this is. Okay, the lemon. [BLANK_AUDIO] I
got the char, I got a little bit of butter,
I got the lemon for brightness, I got the delicious
fat on here. Get in that shallot. Get into that
shallot. It's like visions of sugar plums, this, It's so
sugary. [BLANK_AUDIO] Totally transformed, right? Wait, you didn't add anything
to this thing? That is so unbelievably sweet. Yeah. That's
nice. I actually added acid to it. That's, mm. So
the combination of the bite of that. Hang on, please
hold, please hold. The water crest, the olive oil, the
lemon, and the shallot, is really to me like a
perfect summer roast. I insist that all of you make
this immediately. This is something you could do tonight. All
you need to do is go to your butcher, get
a beautiful cut of meat and say, thanks Jeffrey Zakarian,
thanks Food and Wine. Cheers. Cheers. Cheers, everyone. [APPLAUSE] [APPLAUSE]
What's for dessert? What do you mean? [LAUGH] I don't
know. I'm gonna see what you got in the box.
Let's see, Maybe we can do a- I'm still hungry.
We can do a follow up with what's in our
fridge by Jeffrey's That would be great. Would you be
open to that? Of course I would be. Okay you
heard it here first. [BLANK_AUDIO]