Isang sosyal na putahe ang inihanda para sa atin ni Michelle Dee! Ang kanyang Steak Ala Michelle na gawa sa Wagyu Prime Rib!
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00:00Good thing I lied!
00:02At least I laughed.
00:04One of the source of happiness that really makes us smile is food.
00:09Miss Tikim, Michelle, it's all up to you.
00:12On the other hand,
00:14Marcello!
00:17It's so good to eat. It really makes us happy and makes us smile.
00:22Especially if the expert in tasting is the one who will cook for us.
00:27And the one who will cook for us is really an expert.
00:29Just to let you know, the expert brought her own knife.
00:33Wow, look at that!
00:35There's a kitchen.
00:36Yes, there's a container.
00:38I prepared our cooking today.
00:40Michelle, what are you going to cook for us today?
00:43Right now, I call this...
00:45Actually, when did I call this?
00:47It's the Steak a la Michelle.
00:49So that's what I'm going to do for you guys today.
00:51Steak a la Michelle.
00:54I wonder what makes Steak a la Michelle different from all kinds of steaks that we've eaten.
00:58What is it?
00:59What is it?
01:00Maybe it's the meat.
01:02Okay.
01:03I bring my own meat.
01:05She brings her own knife.
01:07Her own meat.
01:08Okay, Michelle, we're ready for you.
01:10Let's go.
01:11It's actually really simple.
01:12So when you have a bare steak, you just season it with black pepper mill.
01:17Actually, I have two types of pepper here.
01:20I'm probably just going to use one.
01:22So just black pepper.
01:24Like you said, Kuya Kim, it's really about the meat.
01:27And the flavor about the meat.
01:29What kind of meat is that, may I ask?
01:31This is Wagyu Prime Rib Wagyu.
01:34Where did you get that from?
01:35I don't know.
01:36I really hope we get to taste that.
01:40We'll get to taste that.
01:42So I'm just seasoning it with the rub.
01:45Yeah.
01:46The salt comes later.
01:48You have to make sure that your pan is already hot.
01:52Okay.
01:53What kind of hot?
01:54Very hot, right?
01:55Sizzling hot.
01:56Sizzling hot.
01:57Okay.
01:58Because if the pan is not too hot, it will harden.
02:01Yes.
02:02If you really want your steak to be successful,
02:06your pan really needs to be hot.
02:09Sometimes, we cover it so the juices will be left inside.
02:12How do you like your steak?
02:14Medium well? Rare?
02:15If it's good meat, I'm medium rare.
02:18Medium well.
02:20Medium well is okay.
02:22Even rare if the meat is good.
02:24So you season the steak.
02:25You just put a touch of oil.
02:28Just a little.
02:29Just a little.
02:30It's like we're in America.
02:31The cooking show in America.
02:33Yeah, correct.
02:34You don't need a lot because this is a very fatty steak.
02:39I'm all white.
02:42Let's take a look.
02:43There.
02:46So, I'm going to wait for it to crush a little,
02:50and then I'm going to add maybe 2 tablespoons of butter.
02:53When do you know when to flip it, Michelle?
02:55I'm just looking at the bottom as there's a crust forming.
02:59And then that's when I add the butter.
03:02It smells so good.
03:04It's delicious.
03:05Okay, what are you putting?
03:06It smells so good.
03:07Rosemary.
03:08I prefer fresh rosemary, but this is dried rosemary.
03:11It works just as fine.
03:12Who likes garlic?
03:14Me!
03:15I like garlic.
03:16Filipino steaks have a lot of garlic.
03:18American steaks don't have garlic.
03:20But I just like it crushed.
03:22Not minced.
03:23Do you have a crush?
03:25I crush garlic.
03:28No, I always crush garlic.
03:30Yeah, I don't want it.
03:31Because it's flavor just comes out.
03:35And then, with a clean spoon, this is the time that I mix this.
03:42That's it, Kim.
03:43The secret of steak condimention.
03:46So you're mixing the juice of the steak with the butter.
03:50Yes.
03:53So how do you know what's cooked?
03:55Do you also practice this?
03:57Yeah, that's why I'm poking it a little bit.
03:59I'm looking at the firmness of the steak.
04:02The softer it is, the more rare it is.
04:05Yes.
04:07I've never mastered this.
04:09Me too.
04:10Okay.
04:11This is how you do it.
04:13What do you mean?
04:14Show us.
04:15Show us.
04:16Show us.
04:17Show us.
04:18Show us.
04:19I forgot.
04:20But this is how you do it.
04:22There's a way of pressing it.
04:25Okay.
04:26So for you to find out what's cooked in your steak, it depends on how you press it.
04:31I forgot how you do that.
04:33But is it like this?
04:34Or how do you do it?
04:35Like a massage.
04:36Yes.
04:38There you go.
04:39There!
04:40There!
04:41Hey!
04:42It's glutenous.
04:43There you go.
04:44The egg has, the eagle has landed.
04:48Okay, let's taste it.
04:49Let's taste it, guys.
04:50This is it.
04:52It's really good if you get a piece of garlic.
04:54A piece of garlic?
04:55Whatever you say, I'll follow.
04:57So get a small piece of garlic.
04:59Then put it in your bite.
05:01Okay.
05:02In my bite?
05:03Yes.
05:04Wait, I'll get you.
05:07There.
05:08Thank you.
05:09Okay, let's put it in our bite.
05:11The piece of garlic is in the bite.
05:13Yes.
05:14It's not a whole garlic.
05:16Just estimate it.
05:17Let's eat it at the same time.
05:20Okay, one, two, three.
05:25Mmm!
05:26It's so good.
05:28Mmm!
05:29It's a mash.
05:31It's like we're on a date.
05:34When you're on a date, this is what you should eat.
05:36It's so good, Michelle.
05:37You are really a steak expert.
05:39Thank you.
05:40You're a genius.
05:41Yeah.
05:42Thank you.
05:44I tried my best not to be Miss Tikim today.
05:47In fairness.
05:48In fairness, yeah.
05:50But good job, Michelle.
05:52And thanks for cooking for us.
05:53You're welcome.