#WineandspicE: No Frills, No Grill Steak Night

We're back at it. Wine and spice. Back in the kitchen. What's tonight for dinner? Tonight is steak night. [Music] So, today we're going to be making some beautiful steaks. Beautiful steaks. I got to give a shout out to Sholies. Showies really comes through all the time and they came through now for us again. Here we go. Look at these beautiful one and a half inch. You can even call them cowboys. These are bone and ribe eyes. Beautiful marbleization. Couldn't ask for anything better. Let's do this. What's the rule? We cook with wine. Sometimes we even put it into the cook. Exactly. So, this is Ares. It's an Italian wine from Pamont region. Thank you, Ralph. Shout out for this beautiful wine. Doctor, doctor, tell us the news. The beauty of this wine that it's so aromatic that it has so many different smells. Like you said before, cucumber, I smell lime, melon, melon. And this is the only kosher aness in the market. Oh wow. [Music] That is very nice. That's the reason why I picked this wine cuz it's almost like a food wine. We need something to munch on while you're doing all the rubbing over here. So, I figured this wine is perfect. Now, let's get seasoning our steaks. We got the hungry ribeye rub. We got these beautiful steaks from Sholley. Now, seasoning steaks has so many different variables. There's how thick the steak is. There's how much flavor you like on your steak. Do you like it simple? Do you like it more, you know, different flavors? But in any case, this is a nice thick steak. We're going to go with a nice heavy seasoning. And you know what? We're even going to go ahead and season the rim because why? Because it's such a beautiful steak. We want every piece of this steak to be coated and seasoned. To start off, are we using a simple pan? Is it is it better in a special pan? Just so walk me through it. This is what I have. This is a grill pan. Why did I bring this pan? Because we have two big steaks, I want it doesn't make a difference what type of pan you have. It can be a grill pan. It could be a flat frying pan. It can be a round dough. It could be any kind of big surface. As long as your steaks that you're cooking, like we're doing two steaks. As long as we're cooking, they can have enough space to lay flat and they shouldn't be squeezed on the left push together. And it shouldn't be that one piece is laying on the rim. As long as you have place, it's going to get a sear. It's going to get that beautiful, beautiful crispy sear that we're looking for. We got our fire on high. Don't be afraid. Get your frying pan nice and hot. Get your olive oil nice and hot. If you have a hood in your house, now is the time to put it on. If not, don't worry. I'm going to show you how we're going to do this. We have the oven preset on 375. We're going to sear the steak on both sides. And then we're going to grab the whole frying pan and put it into the oven to let it finish baking. Now, at home, if you have a smaller steak, you can finish it on the frying pan. You do 2 minutes or 3 minutes on each side and then let it rest. You're done. We have bigger steaks, and I like when the oven bakes it a little bit besides the frying. So, we're going to pop this in the oven. If you are doing the oven technique, make sure you don't have any plastic on your handle so you don't have a disaster like I've had in the past. But make sure you have a full aluminum or cast iron or whatever pan you're using. Let's get cooking. Good call. All right, we're going to get some olive oil on the pot in the pan. Doesn't need a lot cuz the steaks are going to release and render. [Music] Listen to the sizzle. In the kitchen, it's called making it sing. We're making the food sing. Hot frying pans equals good reaction, good color, good caramelization. Not hot frying pans. Singing off tune. Exactly. We're not going to be using a thermometer today. We're going to be judging it off eye. We want you at home, maybe you don't have a thermometer, to be able to gauge a real uh idea of how we cook steak without a thermometer. Let's flip. [Music] Oh yeah, look at that sear. So, how long on each side for it take like this? So, I want to get a nice sear like this. And then depending on how long it's going to take us to sear it, we're going to take off time from the oven. So, if we're searing it for 2 3 minutes on each side, we're going to bake it for about 5 minutes in the oven on 375. So now we're going to take the steaks and we're going to literally just go around the edges and we're going to sear the edges of the steak. So the parts that didn't touch the heat are now going to get a nice beautiful color. And we're going to follow exactly with the second one. We seared our steaks. Both sides are beautiful colors all around and around. It's been around 3 minutes per side. See you soon. Into the oven it goes. Close your fire. Set your timer for 5 minutes. So, we're going to open the Farmer. It's the new vintage 2023. You've all had 2022 and you loved it. I figured it's perfect with this steak. It's Cabernet. It's typical, but it's full. It's easy to drink. It will complement this one and 1/2 inch steak. Hey guys, timer's gone off. Let's shut that. Let's go check our steaks. Remember, get a towel. Your pan handle is hot. Very important. Oh my goodness. Remember to leave your towel on the handle. Don't walk away and then later come back and grab I'm not doing any other or you speak to the camera. We're going to put these to rest. We're going to let them rest and we're going to go make our mushrooms. Come check this out. [Music] Now, I know Moi really wants to dig in. He just wants to bite it. He doesn't even want a fork. Why wouldn't you leave it inside that you're so against? Because this is hot and this is still going to continue cooking it. Okay. We don't want to continue cooking it. We want to let it rest now. We want to let it relax because now is the time where everything is going to combine. There's so much liquid and fluids and fats and stuff inside that we want to let it relax. Put a silver paper on this. I'm going to put See, I know something. You know, more than something. I'm going to cover this. Okay. Cuz I want it to finish cooking to bring it to almost a perfect medium. but very gentle. If I left it in the pot, it's still hot. It's still going to cook. If I left it in the oven, it's still going to cook. Now, we're letting it rest and it's still going to cook from the residual heat that's trapped underneath aluminum foil. What's next? Next, we're going to make one of my favorite things in the world. And I say it often, but it is truly mushrooms. Yeah, we we dove pretty deep in mushrooms. We've done a bunch of mushrooms here, but this is a new mushroom that we have with our beautiful new flavor, the Hawaiian teriyak. We're going to do a teriyak mushroom with not with a sauce. It's just the spice. It's going to saute. It's going to caramelize. It's going to be awesome. Let's hop over to the stove. So, we got a frying pan on high heat. We got the pinch Hawaiian teriyaki rub. We got our olive oil from Clar Pasora. And in here, check this out. I got a variety of mushrooms. I got the silver dollar, the white. I got some baby bellas. I got some shiakei mushrooms. I got some beach mushrooms. Just a fun variety of things that you can get in your local supermarket. Mix it up. Mix and match. These mushrooms taste different. You can blind. No, I can't. No, but people can. There might be somebody. But we're mixing them all together cuz it's fun. We're having different var. We're tasting new things. Also, for this, I like to cut them chunky. Give them a nice size cuz mushrooms are made up of I don't know the exact percentage. They're made up of a lot of water. Now, when we're going to sear it, we're going to fry it in the frying pan. All that water and steam is going to evaporate and then you're left with not much. So, cut them big so at least at the end when you're eating it, there's left a nice portion of bite. Let's get some oil in our pan. Be generous. It's a good olive oil. It's a good flavor. What would we do without this? And without this, it wouldn't be the same video. And without this this, it wouldn't be the same video. We're smoking. That's a good thing. All right, in we go. We want the frying pan to be really hot. I want to have a sear. I don't want to sit there and boil the mushrooms. I want a nice sear on my mushrooms. I'm going to let it sit for 30 seconds in one place. So this layer gets brown. Then we're going to toss it. And then we'll brown the other side. Look at that. Look at that color. See that golden color? It's exactly what we want. We're not putting in any seasoning yet. We're going to let this caramelize by itself. Smells so good. I wouldn't I would never have known that it smells so good. We just did it, I think, with nothing. Right. There's nothing here. There's a great olive oil and there's great mushrooms and heat. How long have you been studying for the flip? you learned how to cook for it or how to flip cuz I've seen all good chefs know how to flip. So, learning how to flip is a it's it's cool. It's good. You don't have to constantly use a spoon. It it took me a lot of spilled pots, a lot of ingredients spilled to learn how to do this, but cooking comes first. This is just, you know, when you get comfortable with your frying pans, you get comfortable with your ingredients, you try it a few times, you'll get it. Even moist could do that. No chance I can do. Can I hold it? Because left. Are you a righty or a lefty? I'm a lefty. What do you think? Left hand. I don't know. It's push and pull. Push. Look what's going on here. There you go. Okay. Good job. You never leave any shiakeis behind. I got to liking mushrooms like I think 5 years ago. Somebody made it with scrambled eggs in the morning and it was so good that since then I'm in love with mushrooms. Mushrooms is such a dish that it's such a great dish that people are I think we spoke about this on a previous It's not underrated. I think they've had bad experiences growing. I think parents, no offense, serve canned mushrooms growing up. There wasn't such a variety. the groceries didn't have fried. There's another thing that's uh when you uh spinach, but there wasn't such a variety. Spinach and you never But if you try a good cream of spinach or string beans like any vegetable when we grew up, a lot of parents there was no option to buy five different kind of mushrooms in your local grocery across the street from your house. There was canned mushrooms and that's what became in our pallet and in our brain. That's what mushroom tastes like. And it's that for me it's the same thing with pasta. Took me a long time to understand real pasta. We used to eat like remember when you were a kid bone pasta. It was it was different. Now today's days you have good pastas, good sauces. True. All right. Check out this color. This is what we want. Gorgeous. Now we're going to season it. So, if you were to take teriyak sauce right now and put it on the mushrooms, it would be soupy. It's going to start getting like saucy. So, you wouldn't add like white wine in it. You could, but not. You don't need it right here. Here, I just want the teriyaki flavor. And look at that. I just want teriyaki flavors on beautiful sauteed mushrooms. And we're done. Shut the fire. So easy. Now is Mushi's favorite part of the day. Let's go plate. All right, so we finished our mushrooms. Our steak has rested for 10 minutes. Let's check it out. Wow, look at that steak. Beautiful. The juices have rested. Everything's combined. Let's go ahead and slice this up and dish it up cuz I know she's hungry. [Music] Looks beautiful. Look at that. This is exactly how you want it. That's a perfect medium. I know my biggest problem is putting a and cooking a steak like this cuz I never know when to take it out, when to put it back in. So timing, timing wise, we did a total cook time of 10 minutes and a total rest time of 10 minutes. So, we did 3 minutes on each side in the frying pan, which is 6 minutes. 4 minutes in the oven on 375, which is a total of 10 minutes. And then we rest it for 10 minutes. 20 minutes of total time. Let's get this in one piece of the plate. Let's lay it out like that. Beautiful. You happy? Absolutely. The switch. Now we have over here some marbled potatoes that I boiled in water with a lot of salt. And then for how long? Until the fork tender. It's about 10 minutes of a rapid boil. Then we added to this some of our delicious new honey mustard Sriracha blend and some fresh garlic. And we roast it in the oven just to get a little bit crisp. And of course some olive oil. about five minutes cuz they're already cooked. They're already boiled. Okay, we just wanted to add it. So, we added the olive oil when when we put on the seasoning afterwards, after boiling, we're going to add some of these beautiful ters. Our teriyak mushrooms that we made before. I'm going to put this on here. Just like that. Almost finished. we have over here. This is a shallot and red wine marmalade. Recipe is going to be below. It's a bunch of shallots fried with garlic, some red wine, olive oil, and we added in for a restaurant kick. Some diced up Tuscanini black truffles. And this, my friend, is like crack. I smell it earlier. So you use the sweeter onion. Shallot. Shallot is like a breed between an onion and a garlic. And now just for some garnishing purposes and decoration, we're going to put on some fresh parsley. Here we have it. Moi Shamar is ready. Steak night. Steak night it is. We got our beautiful ribe eyes from shololis. We got our honey mustard potatoes. We got our teriyaki mushrooms. We got a beautiful uh shallot and red wine marmalade. Let's dig in. Let's eat. That is a fork drop. Delicious. This is fun, man. That that the caramelized onions on top, the marmalade just adds that perfect amount of sauce that it needs. Let's taste it. You see the wine is powerful, but it's still soft and smooth, but the acidity is still there that it will hold up perfect for this sake. Wow. So much flavor from nothing. What did you put in the mushrooms? The olive oil and and the Hawaiian teriyaki. Wow. Let's try digging into these pearl potatoes. The marble potatoes. Mustard and potatoes is something that I grew up with. It could be came out when they're talking. It could be it's just my family, but mustard and potato. Now, this honey mustard Sriracha add that perfect mustardy potatoes and that little kick. This little thing I think changed the whole dish. What is it called? Mara marmalade. Marmalade. [Music] So there you have it guys. Steak night summer at home with your wife making a beautiful steak. A new method of cooking in your house on the frying pan in the oven. Some delicious flavors. Some three new flavors of pinch. And we also got this delicious. Don't be afraid. It's Cabernet and it's the middle of the summer and it's hot. But it's not this typical Cabernet that will make you sweat. Yes, it will take you around. It will make you feel all the flavors that you have in here from the mustard on the potatoes till the marmalade. Marmalade and the steak and the delicious mushroom with the olive oil and your new the teriyak rub. Guys, it's not that hard. Follow along step by step. Pause the video. Do the do the next step. Come back. Put the video on a little tripod. Follow. It's not hard. Make it for your wife. It's not hard at all. Make it for your husband. Make it for your family and friends. And like always, thank It's not hard at all. As long he is cooking and cleaning and I'm drinking. And like always, thanks for watching. We'll see you on the next episode. [Music]