Gordon Ramsay V Steaks | Hell's Kitchen

Right here chef Blue Team yeah it looks well done New York Strip Josh yeah chef seriously Jimmy time to hire back to work Jerry come on at this point I mean you gotta prove you can cooking steak, New York Strip, walking to the pass, hey, we went from overcooked. to blue now not even the mouth or fat overcooked to blue yes chef we will get our food soon okay pull yourself together come on guys Matt back to 30 seconds on New York Strip turn back on 30 seconds third how do you it can go from extremely overcooked to undercooked I don't get it half-cooked chef you know hey, aren't you, my God, my God, that Chef, oh, this is not a good chef.

I cut it to check the temperature. What about the touch store? New York boats are Hard for me mistakes are rife today, but you can't say that to the chef, you have to say: yes, chef, whatever you say, chef, lick the floor, chef, sure, no problem, chef , I hope you cook a New York Strip, yes, Charlotte, if you can. Yes, chef, I will drop you off at an airport. Oh right, Andrew, this is a rib eye with oxtail mushroom sauce and white peaches, and the idea of ​​serving white peaches with rib eye came from where I thought they looked pretty and seemed good. side dish with the river I didn't know what the

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was going on with the peaches Ralph decided to grow them and put them next to the grilled ribeye steak grilled white peaches yeah honey I've never seen peach and rib eye I'm dying to see how it tastes so , um,

hell

o, that's not working, disgusting Red Team fourth course, Michael, I have a grilled steak, Michael, smartass, what's this about a negative mushroom?

You will tell me that you have it tattooed on your butt. It tastes delicious Thank you chef Steakhouse chef Giovanni, as expected, has been assigned to lead the meat station and is trying to get the

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out quickly, yes the speed, yes I think this is still alive, wrong mistakes. I like it rare, I think it's a little too rare. side of your weight for you thank you what's up you said he wants me to go up a little chef jouvens yes chef Robert come here Roberts bounce up here let's touch it touch it great he's still walking that piece of meat bothers me we have an executive chef from a restaurant in Steaks manning our grill, get up, get it ready and make some decent food, okay Ronny, I've never been to your steakhouse, it's blue, yeah right, how do you like it?

Tell me, we're like, okay. I'll get you a rare piece more than half the first seats, the bets continued to be returned and chef Ramsay would like to talk to Jimmy yeah, yeah this is a joke, now there's more room to come back, you're really screwed, yeah, Chef, we need it. a little help with the fillet, the general top of a snapper is ready in March right now, I have a blue mark now, I come in, shut up with it, come here, look at that, Wow, there's a lot of stress, you see that the stem of the hair looks disgusting and unpleasant. and dirty like we were professionals here and hair and food we're going to run errands it's not vinyl it's disgusting whose long black hair it has to be Amanda the back of me no 9 no, my hair is not black it's brown and bread that I never touch them, oh God, now we quit, Jared, it's a black hair, if Chef Ramsay can see it, why can't you wait long enough?

Welcome to hell master art website chef's potatoes go please thanks to a quick recovery from Jared in the garnish service please the chef's table receives its dinner without further delay yes they were finally able to catch the fish and then good appetite meanwhile in the red

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the ladies are sending their last table of appetizers please go quickly how is your foot on the side that is all good, no, surely God, and now we are moving on to the main courses, good hole, cover the table 50, main course two, it's the char two, New York Strip, well, come on in a couple of minutes, countdown, come on, Ashley Ashley, I need two and a half on those strips, Ashley says.

She has confidence in me, but everyone needs to up our game. the dinner service with a black jacket. This is a huge dinner service. The strips are in my hands, thank you Mr. Ashley. I'm 20 years older than you, yes, and I move twice as fast. It's good to cook, thank you. to a team effort by the trio of women, the red team puts out their first entree ticket and in the blue

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the entree orders keep coming, come on, let's keep pushing Lutie, yeah, up, just tap, let's keep pushing with the white, well, there, blue, it's literally cold. to the touch you don't need to be a private investigator to discover this bring the rib cap it's time for you to shine as an individual okay, it's all about excellence at this point describe the dish please chef I just made a mustard shoe placed it on a bed of vegetables, bacon and some mushrooms.

Wow, she cooked it beautifully. I mean, it's absolutely perfect and everything is cohesive. He is definitely worthy of sitting on the throne. Good work, yes, as long as the tea sits comfortably in the chair of honor. The question is yes. You remain on the throne. I'm Millie Bester, the blue team hopes Millie can unseat her with her New York Strip and her rosemary fondue, damn it, which is literally teetering on the edge of raw meat. You will not sit on the throne. the meat is too raw to even be considered, come on, it's Josh's turn to try and take the throne with his pomegranate and fig steak.

Many people like to start with the steak first. Thanks for that, he comes with instructions. Sorry, no, no. I don't think an overcooked steak is completely screwed. I have from one extreme to the other. Get out. I was angry with myself. You don't want to show up in front of the best chef in the world and just give your teeth to our Queen. You could win if you team up if you stay in that seat and the next one, Megan, let's go. I definitely think I have this behind me. I made a seared porterhouse red wine demi sauce with some mushrooms, how did you get it to melt them like that?

I mean, I love it. I put it in the oven. I took it out and put it in. I took it out. The question is: is it good enough to replace the T's? It's very difficult Megan, your chairs, great dish, good job. Wow, delicious, I get the throne, your deity, sir. . princess as the blue team rebels and Megan steals the throne next Alison, come on please Alison comes over with her rib before she even tastes it, it's overcooked, yes chef, it's closed like medium, very well done, Megan Stay where you are, oh God. god chef didn't even try it just 100% embarrassed Nick for Nick come on we have a New York Strip with roasted sunchoke puree a little too clumsy with the garlic Meghan stays where she is Meghan you only have one more challenger Michelle Michelle has a She has a amazing palate and she can cook michelle with the brisket so I'm getting a little nervous but the steak I made was a brisket it wasn't a brisket it's literally a sear brisket and a girl's brisket seasoned with salt, pepper and chili. black bean puree powder and mango pepper sauce Wow, it's delicious, I mean you get the cheapest cut, one of those awkward ones, but it's a really good dish.

Two fantastic dishes, a wonderfully well-executed classic and here we have a cheap cut elevated to Premier. League, this is very difficult, megha, give Michelle the seat, please, as a rule, salmon too, do not move your fingers, show it, run, grilling, yes, yes, how often do you worry about the salmon while Michelle tries to help Alison overcome her struggles on the grill and I. Got it, we already did it because I'm back in the blue kitchen. I have it, I have garnish for two salmon, the walking salmon hurts me, welcome clothes. Nick is ready with the salmon he refires behind you, chef, he's okay, go, go, go, Chuck and the blue team have arrived. over a hurdle and it's back on its way your ticket on your thread I literally have like 14

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at the same time a statement to New York and after that it's going to be too much chicken and steak heard wow so there's a lot going on come on Megan comes by now same humming looks checking back right after that, my good yes chef, come on, quick, go Megan of all people, come on, look raw New York Strip, come on, I've never seen Megan make a mistake by being really surprised, you got other. yes, give me a second to prove that she is a human being in a robot, how much time do you need?

I need four minutes please Amanda, after that you have to chicken or we have Wellington, young lady, oh no, I'm going down, come here. Come in, oh yeah, that's all of you and I mean, quick, do it slow for me, 90 percent of her main dishes are all meat, she went down bad, why can't she fat? That's a shame, do me a favor, get her a big pair of lungs because she refuses. point blank to delegate what is now one of you find her balls and stand next to her, come on. Bret already scored with his risotto and the appetizers are now coming out of the blue kitchen.

Alright guys, Brooke, meanwhile, in the red kitchen with the appetizers. almost ready Chef Ramsay looks at Monique to hand over to the surviving son I know what I'm doing I've made this before I was at the meat station I have this sous le chef to all of you when you see white grease running around what's that underneath underneath who's cooking the Wellington editor that's what you don't care about we care chef there's a fire in two big Wellington money strikes and I'm like you've been to this station before this can't be happening I need another one I need another one come on , ladies, come with me, just run it on your last check, let them be wrong, well, thanks Lloyd, hello, I stop, all of you, come in, oh my God, people raw, raw, not weird, bad, come on, really, who cooked that steak.

Shelly mica no more raw meat please