Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Sass, what's for lunch?
00:03Steak.
00:04All right, let's do some steaks.
00:05Let's get cooking.
00:06♪ I'm a private chef, cook for money, yeah. ♪
00:09♪♪
00:13Guys, welcome back to What's for Lunch.
00:15Sass, welcome to the kitchen.
00:16Thank you for having me.
00:17We're doing some steaks today.
00:18Are you good at cooking steaks?
00:19Do you cook at all?
00:20What's your level of, what are we working with here?
00:21No, I know how to cook steak, sort of.
00:24I just usually pan sear it.
00:25Perfect, well, we'll do that.
00:26We're gonna make a quick sauce,
00:27and then I have some potatoes we'll puree up.
00:29Yeah, it's not rocket science.
00:30We have some nice New York strips here.
00:31I'm gonna have you cook side-by-side.
00:32Usually, the guests, we're doing it switching off.
00:34We're gonna do two burners and play around at the same time.
00:37Awesome, sounds good.
00:39So, how often do you think, I guess you're in New York,
00:41so it's like, you have great food.
00:43Yeah, how often are you cooking?
00:44Never.
00:45You knew the question before I asked it, never.
00:46If I cook anything, it is steak,
00:48but it's just because it's easier to cook it,
00:49then I'm not gonna order Uber Eats' steak.
00:52Right, especially in your city apartment kitchen,
00:54it's fucking, you smoke it out.
00:56I would never cook in mine,
00:57because the whole place just smells like meat.
00:59You're on your own now, right, apartment-wise?
01:00Yeah.
01:01I remember back when you were with Dukes,
01:02and that kitchen was fucking,
01:04having roommates in a handmade kitchen
01:06is the hardest thing, it's just never clean.
01:08That kitchen's probably way bigger
01:09than my kitchen actively.
01:10Is it?
01:11And my kitchen now is smaller than this.
01:13Oh, fuck.
01:14Damn, well, that's even more impressive
01:15than if you're cooking steaks and doing shit in there.
01:17Great New York strips, like I said,
01:19all we're gonna do to these is just salt.
01:21I don't like to do pepper, unless I'm grilling,
01:23because with the high heat, pepper can burn quick.
01:25Some people say they love it.
01:27Some people swear by it.
01:28Some people don't.
01:29What's your go-to meal when you're out, then?
01:30Are you a pretty adventurous eater?
01:32No, not at all.
01:32Cheeseburger.
01:33That's it?
01:34Yeah, yeah.
01:35It's so simple?
01:36Or chicken fingers.
01:37Chicken fingers?
01:37Yeah.
01:38What's that?
01:39Come on, dude.
01:40I mean, you're what?
01:41You're 20, 22?
01:4223.
01:4223?
01:4325, I think you gotta-
01:44I like it, but-
01:45All right.
01:46I mean, I like all food,
01:47but I just don't like adventuring out.
01:48I like to eat whatever's closest to me.
01:50For these, though, you want it hot as shit.
01:52People always get, home cooks are afraid of the smoke,
01:54but that's why we're gonna use avocado oil, though,
01:56on these.
01:57Awesome.
01:58Because much higher smoke point,
01:59you can get that high heat.
02:00And if we want to take the steaks,
02:01you lay them away from you
02:02so you don't get any splash,
02:03and we can just start cooking.
02:05So if you want to go ahead and do yours.
02:08Look at that.
02:09Beauty.
02:10Natural.
02:11I'm gonna turn these fans on.
02:11Yeah.
02:12And I always just give it a really good press down.
02:15We want to build a good crust.
02:16Now it's gonna start to stick.
02:18So the biggest mistake people make,
02:19they try to lift it up too soon.
02:20Yeah, yeah.
02:21And it's like they tear it.
02:22You want to let it just start building that crust.
02:24And there is a lot of smoke when you're cooking steaks, so.
02:26Yeah, no, this is never what it looks like in my apartment.
02:28Yeah, it's lower heat.
02:29Yes, you know, it's what is needed.
02:31This has kind of become a comedian show, too,
02:33because all the comics come through Chicago.
02:34Yeah.
02:35And move on, so.
02:36It's nice to add you to that list.
02:37Well, it's probably because none of them
02:38ever have home cooked meals.
02:38Yeah, that's true, too.
02:39Yeah.
02:40The road is tough.
02:41I guess if you have chicken fingers,
02:42it makes it a little easier.
02:43Well, that's why.
02:43You got to find something and you got to stick with it.
02:44Do you usually eat at the clubs?
02:45I'll try not to eat at clubs.
02:47No?
02:48Because it's awful.
02:49Everywhere.
02:54What's your favorite city to do stand up in
02:55besides New York?
02:56Philadelphia.
02:57Philly?
02:58Yeah, Philly's the best.
02:59Start to take a look at these.
03:00These are big ass steaks.
03:02Thick.
03:03Yeah, they're thick steaks.
03:03Thick as hell.
03:04Yeah, they're thick.
03:05So it's going to take a little longer.
03:06See how it's come off the pan,
03:07so there's a good crust already starting.
03:08Growing up as a kid, were your parents big cooks?
03:10Did you have a lot of home cooked,
03:11like good, at least good parents that know?
03:13Yeah, we ate at home, but it wasn't ever great.
03:17So yours is looking good.
03:18I'm going to give yours a flip there.
03:19All right.
03:20Might be a little on the strong side.
03:21All good.
03:22A little bit on the strong side.
03:23For steaks, you know the trick to like feel it?
03:25Like, so you use the palm of your hand.
03:27This is like a good indication for rare,
03:30medium rare, medium well,
03:32and like that's like well done, just the firmness.
03:33So if you're feeling your steak,
03:35you can feel your hand, you can kind of play off that.
03:38Interesting.
03:40I like mine well done.
03:42Is that how you like your steaks?
03:42No.
03:43Yeah, we have more issues.
03:45How do you eat your steaks?
03:46I should have asked you before we started.
03:47What's your rare, medium rare?
03:49All right, good.
03:50That's what we're going to go for here.
03:51Oh, this is like, have you ever done steaks before?
03:53On this?
03:54Never like just the steak,
03:55like teaching someone how to make one.
03:56Yeah, yeah, yeah, no.
03:57This is the big one.
03:58People get pissed off about this.
03:59People do get pissed off.
04:00Yeah, yeah.
04:01People get pissed off about everything,
04:02especially like cooking.
04:03I mean, it's similar to comedy where it's like,
04:05people love to just critique like the nuances
04:06and the small things of it.
04:07And it's like everyone and their mother
04:09has a different way to do cooking.
04:10It's like, I'd say it all the time.
04:11If you gave 10 comedians the same premise,
04:14good chance that they come up with the same punchline.
04:16So it's like cooking, give them the same ingredients.
04:18Chefs, they're going to make the same food.
04:19Is that a big thing in the cooking community?
04:22It's like you stole that recipe?
04:24It's sometimes, but I don't think it's as big
04:27as the stealing jokes in comedy.
04:29It's not like that.
04:30People hate on it, like following recipes.
04:32I follow recipes all the time.
04:33If you need something you've never made before,
04:35I'll look at 10 recipes, see what's the same,
04:37see what's different and then just like go use them as guides.
04:39Go from there.
04:40Yeah, yeah.
04:41But I think it is similar,
04:41like at least the internet cooking is similar to comedy
04:44where a lot of young cooks have gotten blown up
04:46because they're really good at social media.
04:48Oh yeah, yeah.
04:48And then like old chefs are like-
04:50They're pissed.
04:51Like they haven't gotten online.
04:51Yeah, yeah, yeah.
04:52It's like that disconnect,
04:53which is kind of why I went to France
04:55and worked in a restaurant,
04:56because I felt like I want to prove
04:57that I'm not just internet shit.
05:00But there's a nice fat cap on the side.
05:01So we want to sear that off.
05:03So if you want to just hold it on the side like this,
05:05where you get that going.
05:06All right, this one's just about done.
05:08We're going to finish these now with butter.
05:10We're going to baste them with butter and herbs.
05:11So this is how you get the final flavor.
05:13Yeah, I've never done this.
05:14So you take a big-
05:15This is usually where my process ends.
05:17This ends?
05:19This is how you take it to-
05:19This is one step further.
05:21So garlic we're going to take.
05:22We don't have to peel it.
05:23We just crush it.
05:24We leave it in the skin,
05:25otherwise it's going to burn.
05:26And then we'll go in.
05:27You want a good amount of butter.
05:28A little bit of oil.
05:29Garlic can go in.
05:30And then I go with some rosemary, sage, just fresh herbs.
05:35All you're doing, you're tilting the pan back.
05:36Make sure you get all those herbs.
05:37See, they're all toasting up in there.
05:39And you're just taking that butter
05:40and you're flicking it right on top.
05:42It's all on that wrist right there.
05:43Oh, you're left-handed.
05:44Yeah.
05:45Okay, so yeah, just tilt it back
05:46so you have it good.
05:47And then boom.
05:48And that's all we got to do that.
05:50Feels about right.
05:51Yeah, that's perfect.
05:53Nice job.
05:55You want to take it?
05:56Let's put it right here.
05:57We'll let these rest.
05:57Yeah, I have no idea how to do that.
06:00Just scoop it with a spoon.
06:01Yeah, finger on top.
06:02Boom.
06:03And then we'll finish it off.
06:04We can put the rest of that brown butter.
06:06It's right there.
06:07Give Donny's a little extra love.
06:08Let your steak rest for like,
06:10they say half the time that you cooked it for,
06:11let it rest for at least that long.
06:13The juices all reabsorbed.
06:14You cut it now, it's going to bleed out.
06:16So just let it rest.
06:18Okay, sauce time.
06:19The heat doesn't really seem to affect you at all.
06:21If you cook for long enough,
06:22you slowly like touch hot plates.
06:24Yeah, I'm not there at all.
06:26You burn the nerves, the tips of the fingers.
06:28You were like, just grab the steak.
06:29Steak's like 900 degrees.
06:31We're going to go with red wine.
06:32Whenever you cook with wine,
06:33you want to use wine that you would drink
06:35that has a higher quality because you reduce it.
06:38You intensify the flavor.
06:39So if it's shitty wine,
06:40it's going to make that taste even shittier.
06:42Red wine goes in.
06:43We're burning up all the alcohol here.
06:44We just want the flavor.
06:46Get a whisk.
06:46And then once it's pretty reduced,
06:48now we'll go in with some beef stock.
06:49Now mix that in.
06:51Now we'll kill the heat.
06:52We whisk in cold butter kind of cube by cube
06:55because if we did it with warm butter, it would split.
06:57So the fat's melting and it's emulsifying into the sauce.
07:00So the slower it melts,
07:01like the droplets, the fat molecules can separate
07:04and mix in with that water.
07:05Awesome.
07:06And then that's how you get like a nice glossy sauce.
07:08All right, let's slice into these and see how we did.
07:09You want to go slowly.
07:10Like this is straight.
07:11Go like 45 degrees.
07:12So you get a nice looking cut.
07:14And boom, look, we crushed that.
07:16Oh yeah, Sass, that's nice.
07:17Look at that crust you got on that.
07:18Sass, his crust is better than mine.
07:20Holy shit.
07:21Look at that, dude.
07:22Let's fucking go.
07:23Finishing salt.
07:24So you never want to cook with this,
07:25but it's always at the ends.
07:26The salt bae salt.
07:27Salt over here.
07:28Is salt bae like, you guys hate him in the community?
07:31Ah, he's not, he's not like respected.
07:33But I mean, he's very successful.
07:34He's made a fuck ton of money.
07:35So we credit him for that.
07:36But I don't know, he's just a meme.
07:37He's a clown.
07:38Potatoes that I've boiled until they're soft.
07:40We're going to make a quick puree just for this to sit on.
07:42It's just potatoes, butter, and heavy cream.
07:47So then we'll take that puree,
07:49and then we'll finish with a little of that steak sauce.
07:51That's how we do a simple steak.
07:53You crushed it.
07:54Thank you for having me.
07:54It was very fun.
07:55I'll eat this.
07:56I can't tell if you were just saying that,
07:58but I had fun.
07:59No, I'm very excited to eat this.
08:00Slice in.
08:01And Big Cat, I know you're waiting.
08:02So why don't you come around here and have a piece?
08:03Look at this.
08:05Look at this, boys.
08:06This is what Jerry Seinfeld was talking about, right?
08:09Men being men.
08:10Yeah, exactly.
08:11Just eating steaks together.
08:15Oh yeah.
08:16That's great.
08:17It's a simple steak.
08:18You can't really go wrong with that.
08:19Guys, that's going to do it for this episode
08:20of What's for Lunch.
08:20Sass, thanks for coming.
08:22Big Cat, thanks for being here.
08:23Very good.
08:24Taste test.
08:25See you next time.
08:25Peace.
08:26This is incredible.