Lil Sasquatch Sears Up PERFECT Steak Recipe | What's For Lunch - video Dailymotion

Barstool Sports

Donny Enriquez | Chef Donny: Cooking with Guests

Transcript

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.

Lil Sasquatch Sears Up PERFECT Steak Recipe | What's For Lunch

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