Texas chef Tim Love reveals his best tricks for cooking steak.
[BLANK_AUDIO] We're just gonna do one thing, we're just gonna cook a badass steak, that's it. [APPLAUSE] Yeah? [APPLAUSE] Anybody ever cooked the best steak of their life? [BLANK_AUDIO] Yeah? Yeah, good, good. Good, I'll change that ****. Anyways, so. Before I get started real quick I just want to thank a couple people who always make this stuff happen for me. A, my whole team of Baltz and Company. My girls over here. Aspen Food and Wine, obviously amazing. Chris Grdovic, the publisher of Food and Wine. All that ****, really really good. [APPLAUSE] But while I like all those people you guys really don't give a **** about that. We want to cook a steak. [APPLAUSE] Right? Yeah. Damn. It's two you all are supposed to already be hammered. This is supposed to be easy for me. Normally they put me in the ten o clock slot and I got to go around and give everybody shots like vibing everybody up All right, let's talk about meat itself first because to me, and you guys have probably been to some of my demos and everything. But to cook the perfect steak clearly you gotta get a piece of meat right? So damn right! That's what she said at least. All right, so I've got a platter here, we're gonna talk about meat real quick because I find this one of the most interesting conversations there is. so when you have meat, what I've got here is a prime filet, a prime strip. That's this one. A choice strip, which would be this one. [INAUDIBLE] Yes honey. Let me just put them on a plate first, okay? [LAUGH] And I gonna put it wherever you want. [LAUGH] [APPLAUSE] I'll put my meat wherever you want. [LAUGH] [APPLAUSE] [APPLAUSE] However there is a fee for that one. Okay, so then we have a choice, or what we call certified Angus beef ribeye. So, three different grades here, which is really interesting. Because, what's your name, lady? Judy. Judy, perfect, Judy. Where would you like me to place this? [LAUGH] You're good now? How about y'all in the back, y'all good? Awesome. All right, I'm a little, I'm blushing [LAUGH] All right, so let's talk about it. So, the first one here, put this like this so you can see it all. This one, the filet. So let's talk about how meat is graded, real quick. So, meat is graded by this one right here. So every cut of meat that you buy is graded by the ribeye. Not this particular one, because this one is a center cut. At least it looks like it. You know why now I know it's center cut? See this ribbon of fat? All right so in the dead center of the ribeye the ribbon of fat is the thinnest. Okay and as it moves to the edges the fat pockets get a little bit bigger. So you know when you buy ribeye it gets a little thicker sometimes you're like man I got a big fat pocket in this one So as the muscle moves, as you move up and down the muscle, the fat content changes cuz it's a muscle. It's not like this very consistent thing. So, on a rib eye, they cut it on the 13th rib. After the 13th rib, we have a steak that's called the club steak. The club steak is a combination of this and this. So as the rib eye moves down the steer, it moves into the loin. The loin is what we call the strip, okay? The part between the rib eye and the strip is called the club steak, you get both steaks. You also get a little bit of silver skin, because the muscle is changing. So, in a primal cut like we like to eat at steakhouses, we don't have any silver skin on those cuts because the muscles are pure. At a club steak, you're combining two muscles where they join together. So you have this silver skin in it. So if you know how to eat a steak, it's a really, really, really, good steak. But if you don't know how to eat the steak and you serve it to your friends, they're gonna go why'd you buy **** steaks? And you got silver skin everywhere. So don't do that, unless you wanna be really cool and tell them the whole story. Just give me a little credit, so the rib eye is what we grade it on, okay? Meaning on the 13th rib, the carcass comes down, this big carcass comes down, a guy gets a saw, he saws it right on the 13 rib and there's a dude standing there with a clipboard like this. With a hat on, the hair net, the coat, and all the bull **** and he gets paid way, way, way too much money, and he stands there with a pen, with a gigantic chart. And every carcass that comes by has a guy standing there with a chart. He looks at the 13th rib for approximately 1.4 seconds, and he grades the entire steer. [INAUDIBLE] Yeah, so you say, Tim, I really don't give a ****, I thought we were cooking the perfect steak, not having a history lesson. I get that. What I'm trying to tell you is, when you buy meat, look at the meat, OK? Don't just judge it just by its label because, especially with New York strips, nobody ever actually graded it. At least the ribeye is graded. But the filet, just because it came from that steer That was graded prime on the 13th rib. Follow me? Enough of that lesson, damn. So, what happens is now we got two steaks here, they're side by side. One is prime and one is choice. Now if you look at the marbling, can you all see that, I hope? Huh? No? Okay. See, You got to look over here. Can't be in the front row and complain. [LAUGHTER] Come here. Get yo' **** up here. Get up here. Hurry up we only got so much time, they get mad at me if I go over. She's going to do a shot. She'll stop complaining after that. [CHEERING] One thing I've learned being married as long as I've been married, sixteen years, you can't tell a woman to be quiet, but if you give them a shot, they'll just shut the hell up. So that's what I'm going to do. I can see it real good now. You can see it good now right. Yeah. Yeah. Looks like, good. Cheers! What's your name? Linda. Of course it's Linda. Okay cheers y'all. [CHEERING] Okay Linda, go down there, sit there and think about that for a little bit. [LAUGH] Now, back to the important stuff. So, we look at these steaks. And steaks are judged by marbling. We all know that or you wouldn't be here, right? You're at Food & Wine Festival. You know a little bit about food, no matter what. But the marbling that's judged on a rib-eye, it's only a marbling on the interior of the meat. Meaning So at this little striation of fat which comes the edge, right? That is a marbling. According to USDA okay so I'm trying to point out to you. Marbling is only interior marbling it doesn't reach the edges of the meat. Meaning it doesn't come from the fat out cut that's on the outside of the meat. So when we marbled when we look at grating meats This striation here. This striation here. All part of the marbling. This here, not part of the marbling. These are part of the marbling. This piece right here is the is a cut that we call the spinalis. Okay. Top of the rib eye. This is By and large, the most tender piece of meat and flavorful piece of meat in the entire steer. Now you can't buy it, generally, at butcher shops. But we all know that when you cook a rib eye, the edge it gets all the crust and it's juicy and it's badass stuff. This is the best piece of meat. Now, you can get it at restaurants. You'll see it from time to time, the spinalis. Or they call it a rib eye cap. Okay. If you ever see a rib eye cap when you go to a steakhouse, order it. Okay. Order it. And they charge you a lot of money for it. Eat it, enjoy it, then go punch them in the face, because it's not expensive, okay. And then now, we get to the strip. So this is a prime strip. Right, so if you look here The interior marbling here, it's pretty good. But do you know what? It's not really that much better than this one. The difference in price of these, fifty percent. Okay, fifty percent. Now, I know, all you fools are in Aspen. You don't give a **** about money. [LAUGHTER] But broke people like me. Who actually had to cook for a living, okay, and don't have seven jets, seven houses. And really bad **** shoes to walk about Aspen in. We care, so, what we're gonna do today is cook both of them side by side. I'm gonna show you what I'm talking about. And really the tenderness of it Doesn't change much if you cook it perfectly. That's what we're gonna do today. Let's cook some ****. [APPLAUSE] All right. Now, the main question I always get about steaks is, what do you put on your steak? What do you season it with? Well, for me, the perfect steak is about the ability to cook it, which means it's salt and pepper. But what we're gonna do is I'm gonna show you reasons why you wanna use rubs and how I use them and why, okay? So the first one is we're gonna take this prime New York strip, okay? Now, the next question comes up. To cook the perfect steak, do you put it on a grill, or do you put it in a pan? Linda? What? You spoke up earlier and now you're quiet I don't understand. [BLANK_AUDIO] Pan? Why? [INAUDIBLE] Saves the juices. I like that comment. We'll talk about that. Let me write that down, juices. [LAUGH] This is, came for Linda. Juices for Linda. [LAUGH] All right. So, you know what, Linda? I gotta be honest with you. One good thing about a pan is we can get a very even sear on it, right? So today, we're gonna do kind of a hybrid. We're gonna do grill pan. Just to pissed off Lynda. [LAUGH] So. [BLANK_AUDIO] You all been in my demos where to we start with? Peanut oil. Wine. Peanut oil. [LAUGH] Peanut oil that's right. Anybody allergic to peanuts there? You take your **** on out. [LAUGH] [LAUGH] They got grapes at the vegetarian store for you. Seriously, they do have it, they have it. I'm just giving you a hard time. If you're allergic to peanut oil, grapes is great. You got a high flash point, just like peanut oil, and You can also use just canola oil. But quite frankly the most flavorful oil you going to have is peanut oil and it likes to burn really well. Meaning. You guys wanna find a seat? You're in front of this. I'm trying to teach this lady how to cook this steak with rapeseed oil. Welcome in. So We're gonna start with peanut oil, but like I said, you want a high flashpoint oil, but you don't want olive oil. So, you don't wanna cook on a grill or on a pan, really hot like I have these right now. They're screaming hot. You don't wanna cook it with olive oil, okay? Cuz olive oil is gonna burn. And when the olive oil burns, it gets its rancid, acidic flavor to your meat. And when that happens you have an opportunity to really mess up a really good piece of meat. So keep that in mind. Olive oil is really expensive. Back to, you know, this is frugal Tim. So olive oil is expensive, and you want to use olive oil where you can taste it. And you put it on a steak and you burn it, you don't taste it, all you taste is burnt oil. And that's not what you want, you want that roasty, roasty kind of flavor, which is why peanut oil is so great. So, I don't know if I have a pastry bust somewhere. If not, it won't be the first time I've ever used my hands. Okay, so like this. Peanut oil. So this one's gonna go very simple, okay? Peanut oil on both sides, or rapeseed oil for the lady in the back. Or canola oil, like this. Now here's where it gets really interesting because there's a million salts out there. And that's really a big question now because you go to the aisle. When I was a kid going to the grocery store, my mom I remember, Sitting in the little deal right, and I'm sitting in the rack, and she's pushing me all around. And I'm like looking around like this. But I do remember there was like two kinds of salt. There was like either the fine kind or the not fine kind. Now you go down the salt aisle and I mean, it's like buying wine. I mean it's like crazy, like 5,000 salts. and then you start getting -- finding yourself hypnotized. You look at the thing you're like, "What salt am I supposed to buy for steaks?" And what happens is you end up buying the most expensive one. You know why? Cuz you're in Aspen, first of all. [LAUGHTER] You have the mentality of, "If this **** is expensive, it must be the right one." : And generally it works right? You come home, and you tell your friends I bought this salt today. Holy cow! It was like 55 dollars an ounce. And all your friends are like, "no ****! Where did you get it?" and you tell them and then they all go buy it and they have it in their house and then they sit there and you go to cook the steak and nobody's using it, because you are like, I don't know, how much salt am I supposed to put on there? Am I supposed to put it on now or later? So the very high flake salt, like this stuff you see here, is for finishing foods. Okay? So finishing foods. Regular, simple, either diamond crystal, or Morton's kosher salt is what you wanna cook a steak with. Kosher salt though, not iodized. Iodized salt melts on the meat so you can't see what you've seasoned. And that's very, very important. So let's start with the pepper. I like to use really cracked pepper, so I loosen the pepper grind up, right? And I want chunks of pepper on the steak. That's what makes the perfect steak. You want to be able to know that it's there. Okay? So you loosen that thing up and get a nice layer of pepper on there. Like this. And then we're gonna season with kosher salt. Now this is where it gets interesting because see when you season at home. What's you name sir? Larry. Who? Larry! Not Linda. Not Linda. Good. Good Larry. [INAUDIBLE] [LAUGH] I love this guy. [LAUGH] My kind of people. Where do you live? Denver. Denver. Yeah, that's cool. It's kinda like second Texas, yeah. So when you season, you don't wanna season like this. I know that's gonna sound really weird, but when you season meat You got to season it from up top. Two reasons, okay. Two reasons. One. You look really, really cool. [LAUGHTER] When your friends are over and you're doing this ****, they're like, damn. Where'd you learn that? Oh I was in Tim's class. He told me if I season like that my shit's going to taste good. It's actually true. You know why? Because when you season low, you have no control over how much salt is coming and when you season high you can watch, okay? So you wanna be up top, up top, very, very important. As high as you can go. I mean the higher you are the cooler you are that's very clear. But you know when you have your friends over. So then like that. So you want to season two times what you think it is. You gotta inch steak, one inch steak or bigger Okay. Two times the amount you think you should season. Okay. Because most people process meat in sizes that are a little bit thinner than this, right? So most people don't buy steaks like this. Well, y'all do. Y'all are rich, but if you buy steaks. [LAUGHTER] Just kidding. Just kidding. But a thick steak requires a lot of salt because when you cut it. Especially a thick steak, we're going to cut thin slices, if you cut thin slices. Yes, Ma'am. [INAUDIBLE] Right. So, to me, the perfect thickness on a steak is about an inch and half, which is this one right here. And the reason for that is because you want to be able to get sear on it without cooking it. Very important. I don't why are you all chuckling back there? [LAUGH] You all are dirty. You all are dirty man. Are they with you? Both of them? That one. Oh you got one of them too? [LAUGH] All right. So now pepper on the back, right? Now, we're gonna get this one going because [BLANK_AUDIO] This is the most important one of all. Salt and pepper on the steak, right? That's it, simple, easy. Now we got a hot grill somewhere around here, right here. Who's that? [LAUGH] Oh man, god dang. [INAUDIBLE] Is your name on the damn sign outside? [LAUGH] Huh? What's your name, Lexus? [LAUGH] Huh? Hot! Very, very important. If you have got a grill, it's got to be hot. Hot! And when you get a grill hot, the only way to do that is put a lid on top of it. Okay. Don't let your grill and invite your friends over, and go out there and drink white wine and get all F'd up and show your friends your new grill with the top up. Why? It's hot outside. Have you been outside? [LAUGH] I don't live in Montana, honey. I'm from Texas. [APPLAUSE] Remember that ****. All right. You're interrupting my roll. [LAUGH] Just kidding. Okay, next. Now let's make a rub here, because with the ribeye, we got a lot of fat to work with. So that means you got a lot of fat, we gotta do something with it. Salt and pepper's great, don't get me wrong, and it's perfectly fine. But when you have a ribeye, especially a beautiful one like this, CAB, Certified Angus beef. Does anybody know what that means? Anybody? Good try, next. Larry. [INAUDIBLE] I know you buy prime all the time. It's fine, but do you know what this is? What is it? [INAUDIBLE] Certified. Yeah, there you go. Good, yeah [LAUGH] Okay so it's Angus, this is what the gentleman said and it's very smart, it's Angus and it's certified. I mean ****, you're right. Get up here and get a shot, here you go that's now you do it. [APPLAUSE] I mean That's all you gotta do. That's all you gotta do I mean ****, just certify that **** and call it Angus. That's what I do. Here we go. You don't mind if I do one with you do you? Heck no. It's weird. This show's getting better. Yeah that's how it happens. So, [CHEERING] [APPLAUSE] Man. [APPLAUSE] So let's talk certified Angus beef is this. So the guy grades it right? It goes down the line. After that it goes through a bunch of other people. All these people are called box beef programs Box beef programs. Certified Angus beef was one of the original ones. What they did is they took these choice gradings and divided it into three, low, middle, and high choice. Cuz we as Americans can't just be satisfied with three things, we have to have three more. Oh man. That's going to be a good steak, Larry. Going to point that out. So, we have to do. What we do is. So, then what they've done. You know what, I'm going to take the choice category. I'm going to create my own set of rules. Not USDA, my own. And if it meets my criteria God bless you. If it meets my criteria, I'm gonna put it in my program. So what they've said is, we're gonna take the best of the best choice, and I'm gonna put it in this program. There's all kinds of these out there. There's Sterling Beef, there's certified Angus beef, there's this and that beef, but certified Angus Beef's the first one. So what you've done is taken this choice And you put it just a little bit higher, okay? Why? And they do that all for the benefit of selling more meat, right, for a little bit higher price. They've decided, I'm gonna take the choice stuff, I'll make it a little bit better. Which is actually a pretty good idea, but so you know when you're buying that, right? So for something to be certified Angus beef, it's gotta be 51% Angus. We're all familiar with Angus cuz we watch TV. That's the only reason why we're familiar with Angus. How many of you have raised Angus before? There you go. Oh a **** ton of y'all man. Huh, no, no. Those who beg for shots never get shots. Those who create shots always get shots. Okay, now. Very important. Searing takes in a pan. We got a good sear. We've got a top layer of fat. Before we let it rest We want to sear that fat just a little bit, okay. Hey, that's cheating. [BLANK_AUDIO] Who bought this meat? Had them removed. There you go. So when you sear that fat just a little bit. We just want it crusty all the way around the outside. Talking about the perfect steak now. Remember, now let's make this rub for this certified Angus beef rib eye. Now this is the one cut of meat that I'll tell everybody please make a rub for it. Because it's gonna absorb so much flavor and the fat's gonna come out and the acidity in the flavor that you put in it is gonna really balance out the meat. A ribeye is a very rich cut of meat. So in order to make that ribeye happy we have to Give it a little bit of edge. Because in the world of cooking steaks, it's based on three things, fat, acid and salt. Three things and three things only. Okay? So let's make a rub. [BLANK_AUDIO] What I had here is a little bit of toasted cumin. You guys like cumin, right? Yeah. Yeah, we live in Texas, we eat a lot of tacos. Guajilo chili powder. You know what guajilo chili powder is? It's actually not that hot. It's about a five, maybe a six. Guajilo chili powder is called guajilo because it means a mysterious chili. Because you could pick one Maybe a three. you pick one to be a seven. So generally you see it as a powder because it evens the heat okay? And it's a beautiful really bitter chili all right? Now we're gonna add in a little bit of coffee. Okay [BLANK_AUDIO] [LAUGH] I know I'm gonna make it happen for you. Coffee grounds. Folgers. No it's not Folgers. But it'd be a whole lot cooler if it was right. Okay, so fresh coffee ground up and a little bit of cocoa powder. Now remember that cocoa powder is not sweet, it's actually a little bit bitter, okay. Now we'll add in some salt Right here. Salt. Okay. Like this. And a little bit of sugar. Now I'm gonna use brown sugar. You can use white sugar if you like. The problem with white sugar is it kind of crystallizes on the meat This burns a little bit better. We want that burn of the sugar. That's what we want. So now we're gonna mix all of this up. Okay? Okay? Yeah! Holy Schnikes. Hard work over here, hard work. Now Oil on the steak. [NOISE] Like that, that's the fast way. Every once in a while I give you a speed tip. The speedy Gonzalez. Not slow poke Rodriguez. Two different guys [LAUGH] So y'all know that cartoon right? Remember Slow Poke Rodriguez. That dude was awesome. His brother Speedy. He didn't give a **** if you ran or not. All right now, you're gonna pat this in. This is different when you smoke meat. When you grill meat or sear meat you wanna make sure you pat the seasoning in. I don't know if you noticed I patted that down before I put the steak on. Because this is our crust. This is what's gonna make your life great when you eat this steak. Now, do it like this. Bam. That just happened. Now what are we gonna do? Let's cook this last strip, okay? Our choice It's our lowest, it's our cheapest piece of meat, let's put it that way. Okay? Now, what's your name, young lady that wants a shot? Michelle, Michelle. Michelle? With a M? Yeah. Okay come here. Come here, get your **** up here. [LAUGH] She's like, the hell with him. He said I was begging. [LAUGH] That guy is an ****. [LAUGH] Saying I'm begging, I wasn't begging. I just wanted a shot, that's not right. Get your **** up here, we gotta make this rub. Let's go, come one. All right, now you're gonna do this steak. Come on, Michelle. All right, what do you want me to do here? Okay. That's a long skirt you've got on there. [LAUGH] There you go. Now, look. That's what happens. When you come to top, that's what happens. Salt, how much salt? Hey, hey, hey, hey! Are you paying attention? You season from up here. Oh, I see- God almighty, somebody help me. You ain't done! Aah! Stop, stop, stop. Just do a shot, you're done. Hold on, just give me that. [LAUGH] Jesus. Somebody [LAUGHTER] Do you have a pass? [LAUGHTER] All right. All right I'll [UNKNOWN] No, no, no, no, no, no! You're scared now! Hell yeah I'm scared! There you go. Do that. Now take your **** back to the seat. You want to watch me walk away. I don't hey, give me my shot glass back. Hey, that ain't a souvenir. Give me my shot glass. Do the shot already. What is wrong with you? Walk away. Shoot the tequila. Thank God. Round of applause for Michelle. She made it All right. Thank God we've got security here. All right I'm gonna season this one. Okay. All right here we go now watch this. Now when I turn this look at that. Oh my god. Yes that is exactly what it should look like. The all the sugar It's burning in the right way. Okay? Very, very different than this one now. Look. Very different than this one. Right? We want that bad boy crusted up. We want the crunch, because we've that juicy, soft fat inside there. We gotta have some texture. Gotta have texture. The way you get that is with the sugar, and the hot fire. Okay? Now for this one, this is simplicity versus simplicity, okay? That's what we're doing. What's my time? Oh ****, okay. [INAUDIBLE] I'm all right. See this is how I do when I get real good I do like that. [APPLAUSE] Oh that's the sugar don't put that **** on there. Now I mean is the budget low I don't have any pepper grinds in here or what. Oh my God there we go. Where'd that happen? Here. She's like the magic man, now you see me now you don't. I like her. Alright here we go. Pepper. Now watch this. Now that's how ya do it. Now this one comes off to rest. Now let's talk about resting while this is happened. Let's talk about resting meat. So there's a lot of people that have a lot of principles on stuff like this. Alright? For me, The ultimate thing with the steak and the one mistake everyone makes the most. Okay, clearly I need more wine. Is people think they cook the steak to the temperature that they want, then they let it rest and cover it with foil. Who's done that? Who's done that? How many times you seen it? A lot, right? You read it in books and all that stuff. [BLANK_AUDIO] This is why I don't write books. Well first, cuz I can't read, but let's start with the basics. So, here's the deal about, you know, cookbooks are awesome to me. Experiences, though, are what make a person, okay? So What you have to understand in order to cook the best piece of meat you're ever gonna cook, is the way the muscle reacts to the way you cook it. The most important thing you'll learn today is how to rest the meat. Okay? We talked about seasoning, we talked about the types of oil that you can use But the most important thing is the resting. You know why? Because the reason why you guys come to my classes, cuz you're the type of people who like to have people over to your house and have fun. Am I right? [APPLAUSE] I know this, cuz I do the same ****. So, what we wanna do is figure out, how do we serve a hot steak To ten people at our house. How many people have really actually done that at the same temperature that you want to be. You feel real good about it. You feel good about it? This guy's raised his hand like 7,000 times. What's your name? Is it Tim, because it might be on the sign outside. I was just trying to Prick worm. > Right so what happens is I can tell you this story. Are you with him? Yeah. Yeah what's your name? Jennifer. Chris and Jennifer? Yes. Okay so I can tell you your whole story. So Jennifer, Chris, you guys invite some people over to your house. I don't know maybe six or eight people right? Three or four couples And you wanna have a barbecue, you wanna do it in the afternoon, right? You guys get yourselves some nice rose, maybe some white wine because that's what I do. And you're like, okay, that may be right, I'll drink some white wine. So [BLANK_AUDIO] They come over, meanwhile, Chris, I don't wanna make any traditionals here but she's probably on your **** about making sure the light, the lightbulb's out, fix the **** lightbulb. Like all this stuff right. My friends are coming over, the sweep up. She's like, are you gonna do anything? Like, I'm grilling the meat. That's what I do, right. You don't grill the meat? [INAUDIBLE] All right. How does it work? [INAUDIBLE] Right that's why I'm saying so everybody's got their part going on, that's right, in your mind you're like I wanna know when people are coming over. So you got your [INAUDIBLE] I do this all the time man I love having dinner parties. My wife loves having dinner parties. She gets mad at me because I like to have dinner parties too much. I love having friends over. That's what we all like, right? That's why we cook. That's why we're in food. For people. It's not about the food really. The food's great but it's really about the people who come over and hang out with it. So we get all ready for the dinner party and we all start preparing the sides. You guys do it mutually, I do all of it because My wife doesn't like to get in my way. I get really frustrated when I cook .I've got a **** pit in my house I don't like anybody to come in it. So then it comes time for the meat. Right? So then when everybody arrives what happens, Chris? Hopefully the wine is ready to be served. Right, so you got the cocktails ready, that's what I'm talking about. So everybody shows up, you got a couple appetizers out there, right? Okay, but you haven't grilled any meat yet. But you have some steaks, right, and you have your grill, and hopefully you've heated the grill. [INAUDIBLE] Right, yeah, you got [INAUDIBLE] Yeah, you get all the **** ready, right. So then all your friends come over, and you go out, and then you say, generally, I'm gonna go grill. And you and your buddies, and the ladies stay inside and they drink wine or whatever, they may come outside. But you're gonna go to the grill and your buddies come out there with you. You're, yeah, I got this grill, And generally, if there's a new person there, you like showing off your grill because that's what we do cuz were guys. And we're showing off our ****, and that's what we do. So you're out there. So by this point you've had two or three glasses of wine outside, and the meat is still right here. [LAUGH] Haven't even looked at the fire or any of the **** you got prepared. But it looks like this. You got all your stuff, because I feel like you're an organized guy. Right? Right, see. [LAUGH] So then what happens is you put the meat on. Meanwhile everything else is ready. We all know this. I do it. The potatoes are ready, the salad's ready, this is ready, all this shit's ready. And you look out, and the dudes are out there getting hammered and looking at the grill. [LAUGH] Every time. And every time, Chris, when you invite people over and you say we're gonna eat at 6, and they show up at 5, and y'all start drinking cocktails, at 7 o'clock, at 7 o'clock I know this for a fact, I don't even need to look at you. You say to your friends, I should probably put these steaks on. [LAUGH] Right! All you fools out there know exactly what the hell I'm talking about. And all the ladies are like, yes. Every time we have a dinner party it's supposed to be at seven and we don't eat until eleven o' clock. Right? And we're all shit-faced. We're out of wine. So what happens is, Chris and the rest of y'all, what you're gonna do is this Four. Right? You better change that to five, I got a little way to go. At four o'clock you're gonna go to the grill without any of your friends around. You're still gonna have a glass of wine. And you're gonna sear all the meat on the grill. All of it. And you're gonna put it on a tray like this. You're gonna bring it inside and put it right next to the champagne and ****. And then your buddies are gonna walk in and they're gonna go, you already grilled the meat? And there's always one dude who's like, "I'm just trying to get away from my wife for just a little bit dude. Can we just go outside? Do you got a grill anything else?" I get that. But, you're gonna have all the meat grilled, okay? All the meat grilled. It's gonna rest and it rest, it can rest for four hours. Four hours. And then what we're gonna do is When all of our friends show up, and you, your wife, have all your stuff prepared, right? Which is generally right when everybody arrives, you get the apps ready, the salads ready, all you gotta put the dressing on. All you gotta do is add the cream to the potatoes. I mean, I know all the stories, right? So you're gonna add the cream to the potatoes, you're gonna dress the salad. You're gonna take your steaks like this and you're gonna open up your oven cuz we set on broil Okay. [BLANK_AUDIO] You're gonna put that **** in there, because you've cooked the steaks to one temperature below what you want. [BLANK_AUDIO] This is very important. I like how everybody gets silent. Really important. One temperature below what you want, because when you do that, When those steaks start sizzling under the broiler, which they will, we're gonna let them sizzle for about a minute, a minute and a quarter. I'm getting told to wrap up, it's gonna happen. So, a minute, a minute and a quarter, okay? We're gonna pull those steaks out And you gonna slice them you gonna put them on your platter like I'm gonna do right now. Anything on the hot, the right temperature and really, really bad ****. You all ready? [NOISE] I said you all ready? [NOISE] You know I like my **** medium rare which in Texas means warm red center. And if y'all don't like that ****, you don't gotta eat it. So it happens just like this. I'm gonna carve up this strip and I'm gonna finish it and show ya how we do it. Now watch. I don't even know. Here we go let's start in the middle because we can. Oh ****. Sorry it sucks. I'm gonna have to eat this one cuz I don't want y'all to eat this. Oh my God you gotta be freaking kidding me already. Look at this. I feel like I cheated. You know what? I'm not really good at very many things, but I can cook the **** out of a steak. I can tell you that right now. [LAUGH] [APPLAUSE] [APPLAUSE] Now, to make the perfect steak -- give it to me, Phil. We're gonna finish with a little acid. Okay a little acid. A couple of those flakes I talked about [MUSIC] [APPLAUSE] That's how you **** do it. [APPLAUSE]