$500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious

whoever is going to eat this congratulations I know I'm going to eat it congratulations hello I'm Frank I'm a professional

chef

and this is a 500

steak

dinner

hello I'm Lorenzo I'm a

home

cook

and this is going to be a 16 dollar state

dinner

. I read that this is just someone going out into the woods and going crazy. It's Franks and first I have to tell you that it has bad French handwriting, so for my meal I was planning on a more upscale restaurant atmosphere. Also, I had a butter-based ribeye

steak

, holy smokes, look I don't think I ordered that before I attached the potatoes with fondant, but what does that mean with caviar and crème fraîche, huh?

Oh, caviar, yes, a little Bordelaise sauce with black truffles what is this board Lee lace what is the board what is that and a little broccolini with wild mushrooms and this is something I used problem ha, ha, ha, ha, Ha, what buns, guys, I feel a little evil, it's like we split into five. star mr. clean restaurant and grabbed everything I could and said, let's have fun with Lorenzo's recipe. I have a little simpler

ingredients

and maybe something a little more common in your kitchen skirt steak coke low sodium soy sauce garlic ginger broccoli a little chili flakes, russet potatoes, scallions, sour cream and cheddar cheese, so these

ingredients

could be a little simpler, but I think I can elevate them and make them a little better if I was assuming that this would probably cost between 25 and 30 dollars.

Oh, 16, actually, that's cheaper than I thought, it's a little intimidating because it's really fancy nonsense, but Chauncey, I mean, that's a few hundred dollars for not having the bare potatoes that I plan on making really sound elegant and I hope Lorenzo doesn't get scared. Therefore, potatoes with butter, salt and pepper, simple, what's wrong with you? As I see the race recipe, in reality they are just ingredients, it doesn't tell me things step by step. I think I'm just looking for something and it's just the next step from just roasting potatoes in a pan. I have no idea about a couple of things.

There is a chance that maybe you can ask someone for a little help. Rosemary. How am I? I'm panicking a little. In fact, I feel like I'm on an island and I just asked for help in the sand. Can you join with potatoes? Thank you very much, rosemary. I appreciate it, be careful. It sounds more complicated, but they are potatoes. You know I can do it. Oh Lord, have mercy. Well, I have all my lovely russet potatoes that look like little stools and unless they're on both sides, Lorenzo originally planned for it to be a regular baked potato, so what we're going to do is twice baked potatoes with a little more fat. more flavor just a little more delicious is okay, baked potato butter is excellent.

The Twice Baked Potato with Cream Cheese and Cheddar Cheese is even better, so I have the guy. I'm going to shred it. I have the ingredients and I know it, but it doesn't tell me. how to put it together, that's the first thing we're going to do: I'm going to bake it, I'm going to poke some holes in it just to let the steam escape so my skin doesn't break. I'll wrap it. foil so my big crispy potato about 350 45 minutes between now I already heard Rosemary say that's not long enough it has to be darker and you didn't watch it long enough and these are gigantasaurus songs what heck so this potato was baked for about 50 minutes when you squeeze you can see it gives a little bit so what we're going to do is take the potato cut it in half and very careful not to try to break the skin I'm going to take the center.

When I take the potato out, I want to leave a little bit of wall there so it's not just skin so it stays together and I'm going to mash it up a little bit so it's not big. chunks, yeah, look, I should have put it all the way up, that's more like it, oh, there you go, hello, okay, Romero would be happy with that, okay, okay, okie dokie said, okay, I'll add all my flavors to this a little bit of sour cream well maybe not a little bit maybe a lot so and pepper we're definitely going to grate some cheese.

I've got a nice cheddar here, don't be skimpy on the cheese, it'll add some richness, a little spice to this. I'm going to use chives as a flavoring for this. This is one of those ingredients that people make. They cut off the end of the root. They use everything white and throw away the green or they use everything green and throw it away. I use everything white, everything is good and we will mix it very well. Always taste your delicious food at this point, you can probably just scoop it out with a spoon. I'm going to use a pastry bag.

It's okay, it gives me. a little more direction, I can make it exactly how I want it, it doesn't look like you didn't care and just left it there, the piping bag gives it a little more elegant touch, so at this point I'll put them in the oven and let them Let the top brown a little so it's nice and hot and then we'll decorate them later. I need to turn this down because I don't want to burn my butter. They weren't sure how much butter is in here, but I imagine so, of course, you add the butter.

I guess it's one tablespoon, two tablespoons, three tablespoons, oh I'm going to do it, it's like a stick of butter. think, let's prepare it, oh, let me put my students, yes, well that's happening, potatoes and butter, rosemary house, we move on to the sauce I have no idea how to pronounce Bordelaise sauce, thanks Frank, in the recipe Lorenzo's, marinate the steak in the Coca-Cola in soy sauce. I'm not going to do that, so what I'm going to do is take the marinade and make a glaze with it, so if you want to dip it later, you can dip it if you just want to taste a good piece of meat, taste a good piece of meat I wish no one has changed this, so in places where I've seen coke used in marinades and baking, it's usually due to the fact that there was sugar rationing during WWII, so I'm going to

cook

this basically just throwing everything away to the pot and letting it reduce and I'm going to get this right now, the bubbles are going to be really small and fluttery and then once this starts to get a little bit thicker, you're going to see bigger bubbles that take a little bit longer to pop.

You just want to reduce them until it starts to thicken rather than until it dries out. If it dries out, it will burn. Now I'm going to do the red one. wine reduction, so I need to reduce this by about a cup. Frank says let's cut back a little more than a cup. I'm going to add my fresh thyme shallots and I want Bailey to be easy so far, so good. Oh, no, just Get it, let's put a couple of these in, we can, oh, so it looks like a really nice sauce, fantastic colors, I'm not really sure how thick it's supposed to be dirt, what did he say?

Can I ask you one more thing if you have time? sauce I have sauce and he wants me to make it. I'll tell you what Frank won't get the Christmas card this year. I'm telling you, it requires a glass of wine. How much do I reduce that? Oh, it's okay, if not, worse comes worse. case scenario just drink the wine when you're done, that does the test, she wanted me to do the previous part of a speed test and if it leaves a nice clean line I know my sauce is thick enough until Dakota, the spoon , thank you, rosemary, turn.

This comes off and all I have to do now is shave some black truffle, oh wow I've never had one of these days in my presence, it's very earthy, truffles for the most part are best when freshly cut on top of things to do, oh. All Wow, there are truffle products that have those truffle flavors, but when you get a fresh truffle, you have to cut it on the table in front of your guests, it's not just for the taste, but also for the show, plus it tastes expensive. Alright guys, Bordelaise sauce with black truffles, next step is to make our steak, this steak is huge, I mean you, now on to the ribeye I'm planning, the high-end ribeye I had planned to sauté in a cast iron skillet. .

I'm going to cook this skirt steak, it's similar to ribeye. I really just want it to have a nice caramelized coating, so first I'll season the steak with a good amount of salt and black pepper, with salt we go a long way. heavy liberally liberally liberally so I need this hot like super hot you guys this is the prettiest frying pan I've ever seen. I like these Christmas gifts please, the key to this is that you don't want the oil to splash on you. so I'm just going to leave it in the pan, here we go guys, I don't know, let it sit there, leave it alone, let it go.

It will take a few minutes sending smoke signals. Dinner is almost ready. People come looking for her. I'm going to turn it over so it has a good amount of fat. If you look at the condition, it has a beautiful bark. Now it will add a lot of flavor to the steak, which will add some texture. well you can get slightly crispy pieces let's just throw these in we've mashed it up what am I going to do check the temperatures I'm not necessarily going to use it as a thermometer if I press this piece of meat and it gives me a little jump back that means it's cooking if I press this piece of meat and it leaves a dent, that means it's pretty raw in the center, but I know this is still pretty rare here and it's cooking here guys I think.

My eyes are a little teary, it's so beautiful. Lorenzo's problem will be that it's a very thick cut of steak and usually with those thin ones, getting the temperature right is a little more guesswork, so Lorenzo might want to use a thermometer for that medium rare. Dude fix it, so I'm going to let this steak rest for about 10 minutes. I really want to dig in and eat it right now, but you have to let it sit if I cut it now, all the juice will come out, be patient. It's worth it, let's move on to the broccolini, the expensive version, I was going to use broccolini, we have a delicious steak, a very delicious potato dish and the broccolini will have a little bitterness to cut it, that broccolini tastes very good on its own, it needs a a little salt, pepper, maybe a little garlic, but everyday broccoli is delicious if you treat it right, so usually people cut the heads off the broccoli and everything else goes in the trash.

What I'd like to do is save the skewers, so if you're going to serve the stems, you have to peel them because otherwise it's a little tough and sometimes it needs a little help, so what I'm going to do is get some garlic and a little ginger. Many times people boil broccoli and both broccoli. I mean, there's nothing worse than that, right, it smells bad, it tastes bad, it gets too mushy. I like to roast broccoli, it has a little deeper flavor and I'm going to use a little bit of lorenzo. ingredients here to make it a little bit better a little bit of chili flakes just to let you know it was there I'm going to use a little bit of soy sauce and we used a little bit of salt they both have salt but the salt gives it a pure and simple flavor.

The soy sauce gives it a kind of richness. I'm going to throw this in the oven at about 350 for about 15 minutes, you'll see the broccoli start to break down and it'll start to break down. a little bit of caramelization or charring on top and that's what I want. I want to take it out of the oven when it's a little crispy. In fact, I'm going to take it out by stopping the cooking process by submerging them in ice water. The next mushrooms I just have to start seeing what they are. They are great. Renzo should make sure those mushrooms are nice and caramelized.

Any mushroom that goes in a pan and just sits there and boils is no good. The texture is Not very good, you want those mushrooms to be slightly crispy when you put them on the plate. These are very fine and delicate mushrooms, so I think it's okay to add whatever you need to finish this. My broccolini, let's try it. Wow, this is lovely, lovely, lovely, joyful. I'll have to say Wow, my doll is so happy. The most important thing for this piece of meat is to cut it against the grain, because if you cut it with the grain it will be super chewy.

It looks so good Does it look good when I play to get the plate? I usually look for a little difference in texture, a little difference in height just to make it interesting, if you just throw everything on a flat plate it's a little boring, so I'm going to prop things up a little bit, do a little

chef

's magic. I try to make it look a little better than what grandma wants to put on the plate. Oh, broccolini has fresh shaved parmesan, so we have our beautiful sustained steak. On our broccoli stems I put a little bit of that soy and coke glaze and that's my opinion on mr.

Lorenzo's dish remains a little bit on my board that's the chef's secret we eat all the ends we make food for the staff at some point but that's my snack okay I say it myself steak is an honor and a pleasure oh that's my daddy oh it's twice, yeah, so you know, we took a little poetic chef license, yeah right, we made a little glaze with coke and soy sauce, really good broccoli, we roasted it with a little ginger and soy and then we made a twice baked potato, so I'm. I'm going to give it a try with this sauce and some mushrooms, okay, I don't even know what kind of mushroom it is.

I think it's delicious. Your seasoning is wonderful. Oh thanks. Oh man, great, the sauce is really on point. Never. I had a sauce like this before, it's one of those classic French sauces, you know, you'd think it would be too rich, but it's actually a good foil, it looks like it would be so blended because the color shows up in a color break, it's different. that's good,let's try yours now okay let's try some of this and I'm nervous tuning in lol hi heart video what's the reduction is this this is the soy sauce coke ginger garlic a steak mom my mom made the ginger and the soy sauce, they're so good together and we roast the broccoli with the ginger and garlic and a little bit of chili flakes baked in there but baked in the oven, oh my goodness, and it has a different texture because you do it in the oven.

I'm glad, yes, yes, yes, rest, oh my goodness, you did it, it's delicious, this sauce is really delicious, it really complements, you know what tastes a little smoky, believe it or not? You know I was I was a little nervous about Coca-Cola, so comfortable, of course and now, as I could, I'm going to add that to my tool belt, you know, you don't think of Coca-Cola as an ingredient that's used in a good cooking but that's delicious thank you oh that was fun it was so much fun and delicious eat you guys