Filet mignon, ribeye, and wagyu are just a few of the steak cuts you can cook, but what if you had 12 different chefs create their version of a steak dinner? From the school cafeteria to Michelin-starred restaurants, discover how these chefs prepare the perfect steak.
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00:00The steak is the last thing I would think about making for on board the aircraft.
00:11There's so many challenges to it.
00:13So we're going to utilize a steak today that is going to still taste tender and juicy even
00:19though it's been made 10 hours before you might enjoy it.
00:22So I have chosen to use skirt steak.
00:24This steak is delicious and it has great fat but it also is very tender if you cut it the
00:31right way.
00:32Salt.
00:33Steak.
00:34Salt.
00:35That goes hand in hand, right?
00:36But salt is something I want to try to limit because it causes swelling and inflammation.
00:38So first thing I'm going to do to the steak is add some more flavor to it by adding a
00:42marinade.
00:43It doesn't have any sugar.
00:44The acid is fresh from a tomato.
00:45There's lots of good flavor from those chilies.
00:47They're great anti-inflammatories as well as I'm adding some really good plant-based
00:52fiber into that meal.
00:53One of the unique aspects of in-flight eating is that you're eating in a different environment.
00:57The air pressure that is pressurized into the cabin is low.
01:01And the moisture level and humidity that's in the air is also very low.
01:06Both of those affect how your taste buds work.
01:08What you smell, those things are impacted because your olfactory is dry.
01:12And so really important to boost all of those flavors.
01:16So in the catering kitchen, after the food gets chilled, they will plate these foil kits.
01:21All the garnishes, all the food wrapped up neatly, put into those little carts that we
01:25all know running down the aisle.
01:26And then those carts go into a cooler where they have to sit and be refrigerated for a
01:31minimum of four hours.
01:33So the steak by itself is not a complete meal.
01:35I have garbanzo cake.
01:36If I had made a cake with just regular flour, higher glucose index, not as enjoyable to
01:40sit on your flight when your blood sugar then spikes and then crashes.
01:43We also have some braised vegetables with a little bit of oregano and garlic.
01:48Key moment here.
01:49You want to cut the skirt steak against the grain.
01:51The reason why I'm slicing this steak, even though it's going to be reheated, is so that
01:55the passenger gets this steak cut in the right direction so that it is tender.
01:59On board the aircraft, you don't have the same steak knife you might get in a steakhouse
02:03restaurant.
02:04That would not be a good idea.
02:05So I have to really think in terms of being the passenger in the seat and how would I
02:10end up eating.
02:11Next, we're going to add our cilantro lime crema.
02:14I'm just going to give us a nice big dollop.
02:16We're going to give a nice green onions and a couple of little fresh cilantro leaves.
02:20My favorite thing working with Singapore Airlines is the flight crew and the chefs.
02:24They do such a great job of recreating these dishes, just as I'm showing you today.
02:29Up at 40,000 feet in the air.
02:34So I choose today to make a very classic.
02:36I learned this when I was 14 years old at school.
02:39It's called a steak sauté bercy.
02:41What you're learning here is two techniques.
02:44First, the cooking of the steak and to make a sauce.
02:47I'm using a prime age strip steak, bone in.
02:51When it's aged, it's better because it's more tender and you can see all the fat inside.
02:56You need fat in the steak for the flavor, the softness.
03:00We want to make sure that our pan is hot and we're going to use clarified butter.
03:05French cooking, everything is clarified butter.
03:07A little bit of canola oil to balance the butter and the oil.
03:14Nice.
03:15If you like it medium rare, it's going to be five, six minutes on each side.
03:19If you like it more than that, it will go to eight minutes.
03:23Me, I like it like between three and four minutes on each side.
03:26Bleu.
03:27You have bleu, saignant, a point, and well done.
03:30Bien cuit.
03:31If you like it well done, do it, you know?
03:33You're just losing the whole flavor.
03:36Beautiful steak, nice color.
03:38What you want to keep is what's inside the pan.
03:41That's going to give the taste to your sauce.
03:43We're going to add just a teaspoon of butter.
03:46So now we're going to make the sauce bersif.
03:48We just sweat the shallot.
03:49Be careful not to burn the shallot.
03:51And we need to scrub those pieces of meat that we have left in the bottom of the pan.
03:56So now I'm going to add the white wine.
04:00So we're going to reduce a little bit.
04:02So everything goes fast.
04:03Your steak is here, it's not going to get cold by the time you make your sauce.
04:07Now we're going to add some beef stock.
04:10Then I'm just going to add some parsley into the sauce.
04:13Then I'm going to take my sauce.
04:15I'm just going to add a little bit of salad.
04:17Voila.
04:20Japanese wagyu teppanyaki with seasonal vegetables.
04:24Japanese wagyu is very fatty and rich taste.
04:28So delicious.
04:30Of course, expensive.
04:31Today is a Japanese mushroom, maitake.
04:34And the shimeji mushroom, shiitake mushroom.
04:38Japanese pumpkin, kabocha.
04:40And the Japanese sweet pepper, the manganji from Kyoto.
04:44Deep fry, but not 100%.
04:47Just 50% cooked.
04:50I'm going to take salt and pepper.
04:52Pan is very hot.
04:54So a little bit of oil.
04:58And one side, nice color.
05:00Make vegetable inside.
05:03Yeah, very quickly.
05:04Then sauce.
05:05Sauce is red wine, soy sauce, mirin, garlic, red chili.
05:09Japanese steak sauce.
05:11Slice onion.
05:12Put oil.
05:13Little bit toast.
05:14Very hot.
05:15Iron plate.
05:21Fried garlic.
05:22Finish.
05:25What I have here is a bone-in ribeye steak.
05:28It's been resting for a few minutes.
05:29It doesn't have to be resting for too long.
05:32But let it sit out for like 10 minutes,
05:33just so it's not cold when it goes into the pan.
05:36All right, the pan is nice and hot.
05:37We're going to add our grape seed oil.
05:39And let it sit for a few minutes.
05:41So the fat cap, on its own, it might be a little unpleasant to eat.
05:44But if you melt it down, it's going to release a little bit from the steak
05:47and then integrate into the rest of the steak.
05:49About perfect.
05:50Now we can commit to a side and place it down.
05:53I think students often feel for the dish to be great.
05:55They have to be moving and in control and stirring.
05:58But a lot of times you just need to let it be.
06:00So some steaks that are more tough do better with things like marinating,
06:04things that kind of tenderize them more.
06:06But this guy is so rich on his own and with a pretty soft protein,
06:10just a little lacquer is going to be great.
06:12My thermometer.
06:13I want to insert it close to the bone
06:15because that's where the temperature is going to be the lowest.
06:17So we're at 86 degrees.
06:19So I'm going to take my ribeye into the oven
06:21where we're going to let it finish cooking
06:22until the temperature by the bone is 105 degrees Fahrenheit.
06:25After we take it out of the oven, it's going to continue to cook.
06:28The temperature is going to continue to increase.
06:30So I also know I have it on a wire rack.
06:32This is going to allow airflow to flow underneath.
06:34So this bottom is not going to get soft.
06:36So I'm just going to let it rest for about 10 minutes.
06:38So once it comes out of the oven, it's pretty hot
06:40and it's going to absorb a lot of the lacquer.
06:42So the ribeye we want to cut against the grain.
06:44Against the grain means we're going to have smaller fibers in our bite,
06:48which is going to make it less overly chewy,
06:50a little more tender and more enjoyable.
06:52So what I have here is olive oil that has garlic,
06:55lemon peel, orange peel, and rosemary infused into it.
06:58I'm going to add a little aioli on the plate
07:00just as a little base for the asparagus.
07:02And this is a lovely centerpiece for your table to serve to your guest.
07:08We're going to do steak and eggs.
07:10We're going to use a petite tender filet.
07:12This is the little piece from the filet mignon.
07:14In the end, it's a little piece of meat.
07:16This is what it is, all right? Petite tender.
07:18A lot of people don't use it.
07:19A lot of chefs just cut it and give it to the family.
07:21We use it.
07:22And if you come to Brooklyn Diner, you're going to enjoy it.
07:25Okay, the pan is super hot.
07:27The petite goes there.
07:28Did you hear it? That's what you want.
07:30You want some music to your ears.
07:31Boom.
07:32We put the filet mignon in the oven because it's easy for us to manage.
07:36If you want to cook this piece of meat in the pan,
07:38it's not going to cook.
07:39It's going to burn on the outside.
07:40It's going to be raw on the inside.
07:42I don't put salt in the beginning.
07:43I put salt in the end.
07:44For sure, black pepper.
07:47All right.
07:48Both sides, huh?
07:50And this filet mignon is going to go to the oven.
07:52300 degrees, 350 for four minutes.
07:55Normally, we cook part in the diner, full service,
07:58because it's too busy.
07:59We do anything from 300 to 400 covers for breakfast.
08:03So that's a lot of hungry people coming in.
08:05So meat's ready. You can see it.
08:06Normally, in the restaurant, you got to touch the meat, right?
08:08You have a thermometer to do it,
08:10but you never use it because you're busy and you know exactly what it is.
08:13So this is medium rare. Medium is perfect.
08:14Let them rest for a couple minutes,
08:16and then we're going to plate it.
08:18See? There.
08:19You see? Very little blood.
08:20That's what you want.
08:21And I'm a Latino guy, all right?
08:24Latino people like some spicy sauce with it.
08:26So I make for you some mojito.
08:28It's like chimichurri sauce, but it's done with cilantro.
08:30So we're going to get some oil.
08:32Very important.
08:33And there you have it.
08:34Steak and eggs by Brooklyn Diner.
08:39So sometimes, like at the Plaza Hotel,
08:41we have to put meals for over 300 people.
08:43When you want to cook one steak for 600 people or huge events,
08:46the consistency will not be maybe there.
08:48But with Beef Wellington, it takes really more time to prepare,
08:51but it will be always perfect.
08:52We always use filet mignon at the Plaza Hotel
08:54to make sure there is the flavor there and the tenderness of the steak.
08:57So we have here the puff pastry on a tray
08:59to make sure there is enough baking paper underneath
09:01so it's not going to stick.
09:02We have here the mushroom duxelles.
09:04It's been made with flamini mushroom,
09:06sauteed with shallots and parsley.
09:08So now we will have the filet mignon,
09:09and then just place it on top of the duxelles.
09:11So that's a basic Wellington.
09:13But at the Plaza, we do it all special.
09:15We add seared duck liver.
09:17It gives the Beef Wellington just more tender
09:19and just extra high-quality, special taste.
09:21So at the Plaza, we have almost like 64 cooks
09:23that are working under me.
09:25So when we do the Beef Wellington,
09:27we break it down to like three stations.
09:29So there will be some people are putting the puff pastry,
09:31some cook will be putting the duxelles,
09:33and another chef will be finishing with the duxelles,
09:35filet mignon, and the foie gras.
09:37The secret to work with puff pastry is just making sure
09:39it is really at room temperature.
09:41Not to leave it outside for long,
09:42because if you leave it outside,
09:43it's gonna be like, you know, very sticky,
09:45and you will not have it really puffed.
09:46Making sure there is no air inside,
09:48because if there is air, you will not have it very crispy.
09:50Here we have an egg yolk only,
09:52and then we bake it in the oven.
09:53It will take 20 minutes at 325 degree.
09:56We have the Beef Wellington ready.
09:58This is the moment of truth.
09:59Now we're gonna see how it's perfect inside.
10:01So now to finish the dish,
10:02we have a black pepper sauce that will go on the dish.
10:05And to make it special at the Plaza,
10:06we always add our special touch, black truffle.
10:09And to complete our perfect dinner,
10:11mashed potato and steamed asparagus.
10:15When you're running a Michelin-star restaurant,
10:17people are not gonna expect to come in
10:19for a steak and potato dish,
10:20so we have to bring some spins to it.
10:22So today I'm using a cut of American Wagyu.
10:25I know Japanese has a really luxurious connotation with it,
10:28but it is much more expensive and much more fatty.
10:31I love the rib cap.
10:32It's almost tender like the filet mignon,
10:34but has like the fatty marbling and the flavor of the ribeye.
10:37Our first step with the Wagyu is to marinate it.
10:40And this here is maple syrup and koji.
10:43So after a few hours,
10:44you can see that the meat is almost starting
10:46to tighten up a little bit.
10:47A little of the moisture starts to come out of it
10:49from the natural cure of the marinade.
10:51So as my pan is getting very hot,
10:53I'm gonna give the steak a little bit more of a seasoning.
10:56I'm just gonna put a touch of canola oil
10:59because it is very sticky from the marinade.
11:04So this cut of Wagyu,
11:05because it is such a fatty cut of meat,
11:07I don't want it too raw through the center.
11:09I want the fat to really have a chance to melt.
11:11So I'm gonna pull it off
11:12to let it rest just for a little bit.
11:14So the color and the caramelization
11:15is really nice on this,
11:16but it definitely did not cook on this grill long enough
11:19to be cooked through the center.
11:21So I'm gonna go finish it in the oven
11:22around 350 for about four-ish minutes
11:25until it comes to temp.
11:26On a night in the restaurant,
11:27we would set the plate
11:28while the cook is finishing the steak itself.
11:32So this is a Japanese pickled mustard green.
11:34Next are seared mushrooms.
11:36They're still nice and hot.
11:37I'm adding a little bit of a kabocha squash puree,
11:40which pairs really nicely with the koji and maple itself.
11:43This is just some scallion julienne and micro shiso,
11:46which is used in Japanese cuisine a lot
11:49and one of my favorite herbs.
11:50A little bit of nori powder.
11:52All right, at this point,
11:53we would be getting the sliced steak to plate it.
11:55I'm gonna trim off the edges,
11:57and this is what we all get to snack on
11:58and eat during a night.
11:59As you can see, it's really tender and delicate.
12:02Give it a touch of maldon just to hit the center of it.
12:05And then lastly, at the restaurant, table side,
12:07they would pour a little bit of our beef shu over the top.
12:14This dish is the Cafe Mars version of steak pizzol,
12:18steak in the style of the pizza maker.
12:20The cut of steak that I'm using today is flat iron.
12:23Flat iron is a cut that was made famous by Applebee's
12:27to find a delicious but not too expensive cut of steak.
12:33We find that it is very tender,
12:35but has a lot of the flavor that we're looking for.
12:38I'm gonna cook this steak sous vide,
12:40make sure that it has an even cook every time
12:43without having to spend a lot of time babying the steak.
12:46The steak has been in the water bath for two hours
12:50at 120 degrees Fahrenheit.
12:52It's been chilled down after a quick rest.
12:55So we see a little smoke come off the pan.
12:57I'm testing the waters
12:58so that I don't splash myself with oil
13:00and get the steak used to being hot.
13:02I use fish waste on this flat iron steak
13:05because it's not always flat,
13:07even though that's the name.
13:08And because the steak is already cooked,
13:11we can go high heat, get tons of flavor
13:14and caramelization and a crust on the steak.
13:17And there is no chance that this steak will be overcooked.
13:21So now my steak is rested, seasoning with crunchy salt.
13:26I am not slicing the steak.
13:27I believe that everyone can slice steak on their own.
13:31And by not slicing the steak,
13:33we retain the juices inside much longer
13:36and retain the heat inside much longer.
13:38In Sweden, every pizzeria has a giant bowl of cabbage
13:43seasoned with olive oil and black pepper.
13:45We add gremolata next.
13:47So these are triangular penne
13:50that we extrude in house from semolina and water.
13:54We deep fry them at 375 degrees Fahrenheit
13:56and they puff up.
13:57And this is a technique that you may have seen
14:00if you've ever been to Taco Bell and had cinnamon twists,
14:03which are actually overcooked pasta.
14:05This sauce is the cheese component of our steak pizza.
14:09The only cheese in this is four-year-old Parmesan,
14:13which is not a cheese that should be able to melt.
14:15We've added something called sodium citrate
14:18to make this cheese melt.
14:20We have essentially made nacho cheese sauce
14:22with all flavor of four-year-old Parmesan.
14:25Marinated dried tomatoes, truffle oil.
14:28Our last herb garnish is curly parsley.
14:31That's the dish.
14:35So a five-year-old would have a very difficult time
14:37using a knife to cut a steak.
14:38And this is one of the reasons why Salisbury steak
14:40is served in New York City public schools.
14:42So before anything, our patties do come pre-cooked,
14:45and this is to ensure quality control
14:47and to meet the nutritional standards
14:49for New York City public schools.
14:50So the beef that we use is 100% ground beef with no fillers.
14:53No mystery meat in this recipe.
14:55So we are gonna go ahead and pop our steak
14:57and our sweet potato fries into the oven.
14:59Usually Salisbury steak is served
15:01with a gravy and mushrooms.
15:03So we're just using a small pinch of salt
15:05because we are taking into consideration
15:07the sodium content of this recipe itself.
15:09I'm just currently making one small portion,
15:11but normally in schools, this would be batched
15:13in a larger scale where you would have the mushrooms
15:16tossed inside of a hotel pan with the spinach
15:19and the onions covered in aluminum foil
15:21and popped in the oven.
15:22So even though our steaks are pre-cooked,
15:24we still take safety measures into consideration
15:26by probing the steaks to reach the proper temperature.
15:29So now we're gonna go ahead
15:30and assemble our Salisbury steak.
15:32So here we have, in addition to our Salisbury steak,
15:34is a nice composed salad called kachumber salad.
15:37The salad consists of tomatoes, onions, cucumbers,
15:40and something that we like to call healing spices,
15:42which consists of ginger, turmeric, cumin, and cinnamon,
15:45and then our all-vegetarian gravy.
15:47All of our sauces come pre-made
15:49to ensure quality and nutritional standards.
15:51Now, to complete this as a full meal,
15:53we have to include our dairy,
15:55and if the kids choose to,
15:56they can have an additional fruit.
15:57I love the colors of this dish.
16:02Today I'm gonna make Korean barbecue ribeye
16:04served up Sam style.
16:05Sam in Korean means to wrap,
16:06and so we're gonna serve it up with some kimchi subsides
16:08and wrap it with wonderful lettuce wraps.
16:10This is a center-cut ribeye.
16:11Why I like using those is it has this beautiful decal.
16:14It has a ton of flavor,
16:15and what we're looking for is some great marbling.
16:17Here we have a pretty traditional Korean marinade.
16:19It's gonna be with soy, corn syrup.
16:20Why we use corn syrup is that
16:22there's nothing that really kind of produces
16:24that glaze and that sheen.
16:25Other things like aromatics, ginger, scallion, garlic,
16:28ton of Asian pear as well to add that fruity element.
16:31I've got this ribeye that's been marinating
16:33in a vac bag for three days.
16:35It's gonna marry all the flavors
16:36and kind of inject it into the steak.
16:37You wanna pat the surface of it dry
16:39so we can get a beautiful sear.
16:42Traditionally in Korean cooking,
16:44and it was a pretty poor country,
16:45ribeye not generally found,
16:47but it's kind of a little bit of fun
16:48we get to have taking this kind of prime cut
16:50and infusing it with Korean marinade.
16:52So I'm gonna take this into the oven now
16:54after it's gotten a nice sear
16:55and we'll finish it in there.
16:57So our steak has been finished.
16:58It's been rested.
16:59It's been in the oven for about five minutes.
17:01We're waiting for it to come up to temperature,
17:03which is a nice medium rare.
17:05I'm gonna slice it.
17:06We have two parts.
17:07We have the top of the decal,
17:08and we have the center cut ribeye here.
17:10The decal, because how the rib is shaped,
17:12it only kind of comes in the center part.
17:14So if you get a ribeye that's closer kind of the tail,
17:16you're gonna have a smaller decal.
17:18So again, kind of when you go to your butcher,
17:19you want to ask for kind of the third, fourth rib
17:21to have the top cap that you'd like.
17:23We're gonna have some mustard greens here.
17:24We're gonna have some onions in the middle here.
17:27We're gonna serve up and plate our ribeye.
17:29And just to finish it off,
17:30we're gonna take some of the marinade,
17:31finish off with some scallions,
17:33and toasted sesames seeds.
17:35And there we have our Korean ribeye Sam style.
17:40This is my steak, and I got it at ShopRite
17:43because it's a thick piece of steak.
17:45I'm gonna start off with seasoning it.
17:47So right now I'm putting on butter
17:48because you need to rub the spices in with something.
17:51So right now I just added cumin.
17:53I like the smoked paprika because it adds a smoky flavor.
17:56I might over season,
17:57but I think I'm taking into account also
17:59that Indian food has a lot of spices,
18:01an overwhelming amount of spices,
18:02but it never tastes like it's an overwhelming amount of spices.
18:05So now that I've washed my hands,
18:06I'm gonna start by heating up our fun sounding grill.
18:12I'm heating it to about medium.
18:13So what I've experienced in the past
18:14is that the outside is just completely burnt
18:17and the inside is not at all cooked.
18:20So that's why I'm trying to go slow with it,
18:22and hopefully it'll work.
18:23This is my splatter guard.
18:24It's used for anything that doesn't have a lid
18:26because for some reason there's never a lid for anything.
18:30I'm poking the steak
18:31so that a little bit more heat flows through it.
18:34So I know that it works with chicken.
18:37That's how that works.
18:38I'm thinking I should cut this in half.
18:39Maybe working with two smaller ones will help.
18:42I'm a little bit more skittish with how it's cooked.
18:44Gotta cook it all the way through.
18:46I think it's cooked.
18:47If anything, it smells great and looks great.
18:50So that's something.
18:51We've let this rest for a little bit.
18:52I know there's a thing about cutting with the grain
18:54and against the grain.
18:55I'm not gonna lie, I don't know where the grain is.
18:57We're gonna plate it first with just some arugula on the bottom.
19:00So these are sauteed onions,
19:01a little bit of parsley all around the plate.
19:03For not knowing how to cook my steak properly,
19:06this is pretty good.
19:09Today I'm gonna be using a grass-fed piece of beef.
19:12Grass-fed steaks have less marbling
19:15versus corn-fed or grain-fed beef is more fatty.
19:18We're just gonna do some salt, some black pepper.
19:21This is some flaky sea salt.
19:22It adds a nice crunch to the texture as well
19:24and creates like a little crust.
19:25So now in our skillet, we're gonna add a little bit of olive oil
19:28and I'm gonna bring this up to a medium-high heat.
19:30So we see it's smoking, but a little trick I like to do
19:32is add a little bit of salt.
19:33See how it's a little dancing?
19:34It's ready to go.
19:36Don't rush it.
19:37Let the pot do its thing.
19:38And then when it's time, give it a flip
19:40and then add the flavor to the pot.
19:42I'm gonna add some butter to the pot.
19:43Next, I'm gonna add in some fresh pieces of garlic.
19:46And then I'm about to go herb crazy.
19:49Here we have some fresh oregano,
19:50some fresh thyme, some fresh rosemary,
19:53and a fresh bay leaf, because why not?
19:55And I'm gonna just add all that garlic, herby butter
19:59directly to our meat.
20:00It smells so good.
20:01I know y'all jealous.
20:02I'm gonna just put the steak on the side.
20:05Now that our steaks are seared
20:06and they have some time to rest,
20:07now we're going to cut them and begin plating.
20:09So today we're gonna make a steak salad.
20:11So I have some mixed greens,
20:12some arugula, some bibb lettuce,
20:14some spinach, roasted corn, red onions, and cucumbers.
20:17I have some sauteed asparagus here.
20:19And then we're gonna top off our steak
20:21with some scotch bonnet-infused sea salt,
20:24scotch bonnet because I am Caribbean
20:26and I love to bring the heat.
20:27We're also gonna top it off with some charcoal salt
20:30just to add a little bit of smokiness.
20:31And then we're gonna finish it with this
20:33homemade chimichurri.
20:35Let's add a little bit more of this.
20:36Add some more razzle-dazzle.
20:39Get all that goodness here.
20:43Mmm.
20:44Oh, the flavors are amazing.
20:45Crunchy.
20:46That is so good.
20:47Perfect for me.
20:49Very delicious.
20:50This is chewable.