Joey Camasta | Kiki Kuisine
Category
🥇
SportsTranscript
00:00Oh, my God, you guys, I knew I was gay.
00:03I'm sure you did as well at home.
00:04I didn't know I was this gay.
00:05This is f****** gorgeous.
00:07Wiggles, look what Mommy made.
00:08Okay, guys, back to our holiday extravaganza.
00:11I'm making my favorite appetizer.
00:12This is something that me and my best friend
00:13have made for probably 10 years now.
00:16Every Christmas Eve, we make these
00:17because they're just so satisfying.
00:19Everything in one bite is just so decadent.
00:21It's delicious. It's comforting.
00:23It is meaty and delicious.
00:25It is a seared steak on a garlic toast like this
00:29with a horseradish aioli, if you will, underneath it.
00:33All in one bite, it's just so satisfying.
00:35It's so nostalgic. I only have them on Christmas.
00:36I'm also going to step it up this year
00:38because it's Kiki Cuisine after all.
00:39So I'm going to make it extra Kiki.
00:40So I'm going to create a wreath, if you will.
00:42I got this cute little thing, this little grazing board.
00:46So I'm going to decorate this with all the toasts around,
00:48and I'm going to put all this greenery
00:50and make it look like a wreath
00:51and set it with cherry tomatoes.
00:52So it's very festive, delicious,
00:54and it's perfect for any of your holiday get-togethers.
00:57Let's get started. It cannot be simpler.
00:58So first, what we're going to do is I just cut my toasts here
01:01and spread it with a little olive oil,
01:02and we're going to put them right into the oven
01:04just to toast them up a little bit.
01:05Okay, guys, the star of the show, our steak.
01:07I'm going to show you how to sear the perfect steak at home.
01:09It's going to be restaurant quality
01:10and better than anything you can get out of the restaurants,
01:12and it's super, super easy, and it starts with Hexclad.
01:15I'm using my Hexclad pan today.
01:16If you've never heard of Hexclad before, get up on it, girl.
01:18They have the best pans in the world.
01:20I got the six-piece set a few years ago,
01:21and I've never had to buy new pans ever since then.
01:24They are perfect for searing steak
01:25because they hold heat all around.
01:27They're oven-safe up to 500 degrees.
01:29You can use metal utensils on them.
01:30The dishwasher is safe.
01:31Literally, it's the best pans I've had in my life.
01:33I use them for everything I cook,
01:35and it's perfect for searing steak
01:36because it's going to get an even sear all around,
01:39and you're never going to have to worry about having any spots
01:40that aren't cooked as well.
01:41Right now, they're having the biggest sale of the year,
01:4342% off. It's unheard of.
01:45If you need a holiday gift, this is perfect for them.
01:48If you're getting a new house, if you just got married,
01:50if you're a registry, Hexclad is always going to be a crowd-pleaser
01:52because it's going to last for a lifetime,
01:54and it's going to be the best cookery you ever had.
01:56You're going to be your own Kiki chef.
01:57So go to hexclad.com forward slash kiki right now
02:00for 42% off anything on the site.
02:02Hexclad.com forward slash kiki.
02:03Tell them Joey sent you.
02:04So first and foremost, what you got to do,
02:06you got to preheat your pan.
02:07Just like cast iron, same thing with Hexclad.
02:09This just heats more evenly,
02:10and it holds its heat a lot better.
02:13So we're going to get this preheated.
02:15In the meantime, the trick to a crispy sear on the steak
02:17is bone-dry texture on the outside.
02:19You want to make sure all the moisture's off.
02:21Otherwise, if it's wet or there's any moisture on the surface,
02:24it's going to steam your steak
02:26and basically boil it in the pan and not sear it.
02:28You don't want that.
02:29You want it to be bone-dry.
02:30So I just have these steaks at room temperature.
02:32You don't want to cook ice-cold steaks
02:33because that's going to give you messed-up temperatures.
02:36It's going to be burned on the outside
02:38and raw on the inside.
02:39You don't want that.
02:40You want perfectly seared, medium-rare all throughout.
02:42The key here is we're only seasoning with salt.
02:44A lot of people try to put garlic powder
02:46and all seasonings and pepper and everything on there.
02:49If you're trying to sear a steak
02:50and get a nice crust on the outside,
02:51all those spices are going to burn
02:52and become horribly bitter and nasty.
02:54You don't want anything but salt.
02:56You can season it after with pepper
02:57or garlic powder or anything if you want.
02:59But when you're searing
03:00and trying to get that nice crust on there, just sea salt.
03:03And the best one for this is diamond kosher salt.
03:06Just a nice, clean salt.
03:08And you want to generously season these guys.
03:09This is the only time you're getting
03:10the flavor inside the meat.
03:12Dry off again, because already it's sitting there.
03:14It's getting moisture coming out.
03:17You want to make sure they're bone-dry.
03:17That's the key to getting a crispy crust on the outside.
03:21You probably don't need a lot of oil for this,
03:23but I always like to add a little bit.
03:24You want to use a neutral oil,
03:25but nothing like olive oil
03:27or something that doesn't have a high smoke point,
03:28because it's going to burn
03:29and you're going to get a bitter flavor.
03:30I'm using avocado oil here.
03:31It has a higher smoke point and it's a neutral flavor.
03:34So it's going to add a little drizzle.
03:37And that oil is dancing around in the pan.
03:39So you know she's ready to sear.
03:42And you're going to lay the steak away from you
03:44so it doesn't sizzle on you.
03:47And once you set it down, don't touch it.
03:49Don't look at it.
03:50Don't talk to it.
03:52Leave that for at least three minutes.
03:54It's depending on how thick your steaks are
03:55and where you want it done.
03:56But you're going to create a Maillard effect.
03:58That is basically the tightening of the proteins
04:01that creates a browning on them
04:05and creates that crust we want.
04:06So just set it and forget it, leave it.
04:08I mean, if your house is on fire, I mean,
04:10I would put it out,
04:11but it depends on how good the steaks are.
04:13If it's worth, you know,
04:14the house burning down for the steaks,
04:15then just let it burn.
04:16Let the motherfucker burn.
04:18Okay, guys, I'm also going to add
04:19these handy-dandy weights I got.
04:20I saw this on TikTok.
04:21Someone was using them and I love them
04:23because it gets a perfect pressure on them,
04:25so it gets a nice sear throughout.
04:28Add a little weight.
04:29If you don't have those, you can add a brick
04:31with some tinfoil around it.
04:32Sorry, the police are here.
04:34Okay, I'm smelling the caramelization.
04:36I think it's ready to flip.
04:37Let's take our weights off.
04:38Let's check.
04:41Gorgeous.
04:43Look how stunning.
04:44Perfectly golden brown, caramelized sear.
04:48We're going to turn this down a little bit
04:50to about medium.
04:51Okay, now this is where the restaurant-quality part
04:53comes in.
04:53We're going to butter-baste our steaks.
04:55If you don't know how to do that, just watch.
04:56It's so easy.
04:57Just cut your butter.
04:58For those two steaks,
04:59I'm going to use a half a stick of butter.
05:00I know it's a lot, but it's steak night.
05:02And you're going to throw that in your pan,
05:05just like that.
05:06You're going to take a couple cloves of garlic,
05:08just like this, and give them a light smash.
05:10Throw those in.
05:13I'm going to do one rosemary sprig,
05:14just like this.
05:15You can use thyme, rosemary,
05:16whatever hard herbs you have.
05:17Throw that in.
05:19And now we're going to baste.
05:20You want to get a basting spoon like this,
05:21which is just a large kind of soup spoon.
05:25Tilt your pan forward,
05:27like this.
05:30And then we're going to start getting all that
05:31melted garlic butter and basting our steaks
05:33on top like this.
05:34And that's how you use all the flavor
05:36and keep it juicy and flavorful throughout.
05:41Okay, just keep basting until all that butter is melted.
05:45And then we're going to lower the temperature.
05:49And let them rest.
05:52Another trick you need for perfectly seared steak
05:54at home is a thermometer, a digital read thermometer.
05:56It's going to be your best friend.
05:57You're going to get an accurate temperature every time.
05:58So no more overcooked steaks.
06:00I like mine medium rare.
06:01So I'm going to like,
06:02I want to see them at like 125
06:04and then I pull them, let them rest.
06:05Cause that gives a perfect kind of medium rare.
06:07More on the rare side, but medium rare, rare.
06:10If you like a little more well done,
06:11145, I would never go beyond that.
06:13That's pretty much burnt at that point.
06:15Let's take a tap now and see where we're at.
06:17Mama.
06:18Okay. We're at 126, 130.
06:20Let's pull them.
06:22That's perfect.
06:23Medium rare.
06:24And they're going to rest and then the cooking will stop.
06:27Okay. Our toasts are done.
06:28We're going to set these aside
06:29and now it's time to make our sauce.
06:31This is so delicious.
06:33I know people hear horseradish.
06:34It sounds like disgusting.
06:35Like, does it taste like horse?
06:37Sort of, no.
06:38Horseradish is just like, it's a little spicy
06:41but it's kind of, it's like a wasabi spice.
06:42It's not like spicy, like Scoville spicy.
06:45It is zingy.
06:46It is pungent.
06:47It's just yummy.
06:49If you've never tried it, just give this a try.
06:50What you're going to need is prepared horseradish.
06:52You can get it in the jar like this
06:53and it's already grated and stuff.
06:54If you don't like it too spicy,
06:55don't add a lot of horseradish,
06:56but add a little bit.
06:58Do as you go.
06:58But it starts at the base of mayo right here.
07:01We're going to use a good old Hellman's mayo in there.
07:03I was, I messed up one time
07:04and tried to use like some organic mayo from Whole Foods
07:06and it was, my whole dish was fucked.
07:09You don't go organic when, I mean, you can be organic
07:11but it's like, don't fuck with the classics.
07:13Hellman's, Duke's or nothing else.
07:15We don't need nothing fancy up in here.
07:17Mayonnaise in, a little Dijon mustard.
07:19This is going to give it a nice zippy taste right in there.
07:23I'm going to do my horseradish.
07:25I'm going to do two.
07:26I like it zesty.
07:27I like it spicy.
07:28We're going to give it a mix to incorporate.
07:30This is like an aioli, I think.
07:32If I had to write something down.
07:33It's not a crema.
07:34Some lemon juice and lemon zest
07:36because this is Kiki Cuisine after all.
07:38So you have to keep things zesty.
07:39Zest of a lemon.
07:41This is a trick I do.
07:42If I don't feel like getting a strainer
07:43or like get my hands all lemony,
07:45I put it over the zester
07:47and I catch the seeds like this.
07:49And then I don't have to dirty another thing.
07:52As a busy mom, the last thing I have time to do is dishes.
07:55Am I right, girls?
07:56Let's mix it on up.
07:58Some salt.
07:59And I don't want to get into race words here
08:02but I'm using white pepper
08:05because I don't want to see speckles of pepper in my aioli.
08:08Sorry.
08:09Eat with your eyes first.
08:10I think it's the same.
08:11If you don't have white pepper,
08:12store-bought is fine.
08:13Black pepper is fine.
08:15This is a garlic horseradish aioli
08:17and a garlic clove on the microplane.
08:19The thinnest one you have.
08:21You grate it in and it's just going to melt in perfectly.
08:25All right, let's give this a taste and see how it is.
08:32Bitch.
08:34It's so, I want more horseradish.
08:35Once you see it, you're going to,
08:37no one eats something.
08:38It's more horseradish.
08:39Don't let it scare you.
08:40You're going to like what you see, I guarantee it.
08:41Okay.
08:42Now it's time to cut our steaks.
08:43We've been resting for about 10 minutes, 10, 15 minutes.
08:45They are perfectly cooked inside.
08:47Perfect medium rare.
08:48And all the juices have locked in on them.
08:52And now we're going to slice them up.
08:53You get a sharp knife for this.
08:54You don't want to have,
08:55you want to have nice even cuts for this
08:56because you're going to be laying them on the toast
08:57and it's presentation side up tonight, honey.
08:59Okay, girl.
09:00So what you're going to want to do is get your slices going
09:04about, I don't know, use your heart,
09:06but you don't want it too thick
09:07because it's going to be one bite.
09:08You don't want it to have to gnaw onto the toast
09:10and have it fall out and be messy.
09:11As much as I would like to have it just one big bite,
09:14this is the perfect way.
09:15It's about a quarter inch thick.
09:18Oh my God.
09:19Perfect medium rare on the inside.
09:21That's a hex there going to work.
09:23Crispy crusty outside, warm pink in center
09:27and juicier than you can imagine.
09:29Perfect seared steak every time.
09:32Okay, and before we started selling our steaks,
09:35we have to get our Kiki grazing board ready
09:37to make, to be a wreath.
09:39So I have some dill here.
09:40You can do this with really anything.
09:41It doesn't even have to be edible.
09:42If you have Christmas garlands or something you can use,
09:45but I want, you know, everything to be edible on the plate.
09:46So I'm doing some dill
09:49because it looks like a wreath almost.
09:53It's curly and swirly.
09:55And then we're going to stud it with other things
09:57and little cherry tomatoes.
09:59Oh my God, look.
10:00And then you decorate with fucking basil.
10:02Look at this.
10:03Look at this one.
10:04Look at this one.
10:06Oh my God, you guys.
10:08I knew I was gay.
10:10I'm sure you did as well at home.
10:12I didn't know I was this gay.
10:14This is fucking gorgeous.
10:16Is this not cute?
10:18Wiggles, look what mommy made.
10:20I would do two greens.
10:21Two greens stand before me.
10:22One is not enough.
10:23You want a little texture of varietal.
10:25I could probably put drugs on this platter
10:27for the festiveness,
10:29but the crumbs would get caught in the greenery.
10:31And then your dealer will be looking for repercussions.
10:34Like I said, if you thought it couldn't get gayer,
10:36we're doing little holly berries.
10:39Are you fucking kidding?
10:40This is so cute.
10:42Couple cherry tomatoes throughout.
10:45Do you think Martha Stewart uses foul language on her show?
10:49She probably did when she was in prison.
10:51How fucking cute.
10:53Don't come for me, mama.
10:54We got a toast, aioli, perfectly seared steak.
11:00And again, you could put any appetizer on here.
11:02Just this thing that I invented right now.
11:04I mean, for years to come.
11:07Your grandchildren's grandchildren
11:08are gonna be doing this shit.
11:09And then again, once these are done,
11:10you can put something else on there.
11:11Literally anything you got,
11:13it's gonna be much more delicious and festive
11:16when you put it on a fucking, a wreath.
11:17You guys, I cannot believe how cute this turned out.
11:19This is probably the gayest thing I did all year,
11:22besides sucked in.
11:25Can I say that on a cooking show?
11:26Now that our toaster assembled, the wreath is done.
11:29We have to make it snow.
11:30Let it snow, let it snow.
11:32And let it snow, meaning chunky rock salt like this.
11:34You can also ice your driveways with this,
11:36but it's gonna give a little bit of snow.
11:38Also, it's gonna give that perfect last bit of seasoning
11:41to our seared steaks.
11:43Or you can use crack rocks,
11:44whatever you have laying around.
11:45This is just the cutest thing I've ever seen.
11:47I don't even wanna taste it,
11:48because I don't wanna mess it up.
11:49But thank God I have a backup.
11:50I'm gonna taste the crostinis right now.
11:52Perfectly seared steak, all thanks to Hexclad.
11:54My horseradish aioli, crispy toast.
11:57What could be better?
11:58Let's give it a taste.
12:04Santa, take us out.