Donny Enriquez | What's For Lunch
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00:00Yo, Whit. What's for lunch? New York Strip. I love it. I'm ready. Let's go.
00:11Guys, welcome back to What's for Lunch. Ryan Whitney. What a pleasure. Welcome to the kitchen.
00:15What a pleasure, Donnie. Welcome to the kitchen. Thank you for having me. Anytime. Trying to get
00:19settled here. Hey, you're good. I'm ready. It's been a long time coming. I feel like whenever
00:22you're in Chicago, I try to get you, but you're in and out or doing Survivor. But we did have
00:26our experience in Minnesota. That's right. Oh, the fish fry. We went ice fishing and then he cooked
00:32up all the fish in the little tent we had. It was phenomenal. So I've wanted to cook with you again.
00:37All right. Well, now we're going to do a steak. This, I'm going to show you the easiest, like the
00:41foolproof way to, you can't fuck this up. Okay. All right. This is. So in Massachusetts,
00:45steak tips are a thing. Really nowhere else do I feel like I find steak tips. I can cook steak tips
00:51on the grill. Steak, I'm not great. I'm not going to lie. So teach me, teach me up. This is,
00:55this will legitimately be the easiest way, like almost essentially it's foolproof. What we're
00:59going to do is a reverse sear. So, okay. So this really works best for a thicker steak. Like this
01:03is almost, this is like an inch and a half, pretty big. Anything under that, I would say it's not,
01:08it's not worth it just because it's a, it's a time more of a timely thing, but any big steak,
01:12this will make it work. This is how I cook it. Even if it was two inches. Yeah. Even two inches or more,
01:16like this is the easiest way, this is the way to do it. So you're going to get like a wire rack. And if
01:20you're doing this on the grill, I'll teach, I'll show you how to do it on the grill, but we're doing it in the oven
01:24for this one. Yes. So you're going to go salt all over it. And this, you can even do the night
01:28before and put it in the fridge. So what you're trying to do to get a nice crust, the perfect
01:31crust on a steak, you want to really dry out the outside. Like the enemy. Okay. Anytime you're
01:36trying to get a good sear, like that, that crust, if you have any moisture on it, that's how it gets
01:40fucked up. Really? Yeah. So, so night before you salt it up both sides and leave it in the fridge.
01:45Salt it both sides, leave it in the fridge, open, open the air and the air, like will create a thin layer
01:49on the outside, which will dry it out. You don't have to do that. It'll be like, if you don't do it,
01:52it's not the end of the world, but that's going to make it even, even better. So for this,
01:56for reverse here, what you do is you get your oven, you set it to 200 degrees between 200 and 275.
02:01You want it low. And we're going to put, that's a big, like 205 or 270. I would say go lower.
02:08If you can go 200, that'll, that'll give you a better, it'll be a slower cook, but it's going to
02:13work out better. So if you have an oven that goes to 180, you can even do that. What we're trying to do is
02:17you like a steak medium rare. We did the brunch the other day or medium, you like a medium.
02:20Yeah, both. I don't like it rare, but I'm fine with medium, rare or medium.
02:25Okay. So rare traditionally, it's like between 115 and 120 internal medium is like 125, 130. And
02:31anything after that, I think you're done hockey popped it. Don't even go that far. So what we're
02:36going to do, we're going to put this in the oven at 200, we'll say, we'll say 200 degrees. And we're
02:40going to go into the internal temperature is like, if we're aiming for medium, we're going to take it out
02:43at 120, like 10 degrees before, because we're finishing on the oven. So this is going to go in the oven,
02:48oven's at 200 degrees. And this is going to go anywhere from like, it's going to take 30,
02:53depending on how thick the steak is, anywhere from 30 minutes to like an hour. So it takes a
02:56little bit more. And all I'm doing is staying on top with the thermometer. So all you're doing is
03:00this. So I'm thinking at 120, I'm out. Yep. 120, you're out. If you want medium, if you want medium,
03:05120. If you want like medium rare, then take it at like 115, pull it out. Okay. So you take it at 10
03:11degrees before you, where you want your French product. Okay. So if you like medium, like you,
03:15that's like 130 and just get an instant read, get one of these. It's a nice one. Yeah. But this is
03:1930 bucks at a hardware store. Okay. This is the most accurate way. You jam it in there. And when you
03:24see 120 for your steak, pull it off. Oh, out. And if you're doing this on a grill, same way, set it up
03:30like you're using the grill as an oven. Turn, if you're doing charcoal, if you're doing gas, turn one
03:34side on to medium heat, and then have a side that's completely dead and then close it. So it acts as an
03:39oven. The steak goes on the side with no heat. So you're getting the heat in there. Really? Yeah. It makes it
03:43like an oven. If you keep it closed to the grill, you can do this on the grill. If you don't want
03:46to do it on the oven, you can do it on the grill. And then you use this side for the finished product.
03:50This has been in the oven. This was like 40 minutes. And now you can see. Wow. So not even close to
03:55being ready to eat. No, you could, if you cut this, it would look fine. But the outside, see, there's no,
03:59there's no crust. It's not appealing. But the nice thing about this is all this fat cap on the
04:03outside, it gives it more time to really render down. So usually I would just slice that off after I seared it.
04:08But now we have like, you can actually, you'll be able to eat this. You know, it's not too chewy. No, because it's been in the
04:13oven long enough where it's kind of melted away. But now we have the outside, everything's looking
04:18good. I'm going to do is dab it a little bit dry. Nice and dry. That's a nice cut of meat. It's a
04:22beautiful cut. And with this, the steak is already cooked. We're already done. Like the hard part's
04:26over. We're just finishing it off here. And the reason why we take it off 10 degrees before, because
04:31now we're going to jack this thing up as high as it can go. We're going full blast on this. And then
04:35we're just, all we're doing is building 30, 45 seconds a side crust. That's it. So if you're at home or if
04:40you're on the grill, now I'd tell you, I'd say crank the grill up as high as it goes, get the
04:44flames going on. And then you're finished. Put it on the heat. 30 seconds each side. 30 to 45. We're
04:48going to look at it. Yeah. Because it's already at the temperature we want it. Essentially, we, that's
04:53why we took it off earlier. We gave ourselves a 10 degree window so that it's going to cook a little
04:56bit more. Would anything change if you were using like a real seasoning or anything like that? Or does
05:03that change anything? No, the seasoning, same thing as the salt. Just put it on the night before
05:07or right before and then pop it in the oven with the seasoning and you'll be good. Okay. And even
05:11right now, throwing it on, you don't need butter on. Oh, you're going to throw some oil? So I got
05:14avocado oil. Ooh, a little health nut. Healthy, yeah. But you can use vegetable oil, but avocado
05:20just for the health side of it. But you want a higher smoke point. But butter wouldn't be good.
05:24Butter is going to burn right away. We're going to add butter in the end. I'll show you the butter.
05:27So we're almost there. All right. So the avocado oil side goes down. Oh, that noise, Donnie.
05:32We're going to put a little bit of weight on this too. Just a little press. If you have another
05:36pan at home, you can just put another, if you don't have a weight, put a pan on it. Just to
05:40get it down into that heat. Exactly. Just boom. We're going to take garlic, like two cloves,
05:45garlic, and then butter. So you haven't even had a timer set. You're kind of just like going by your
05:50mind here. This is just, I've done this enough times where it's, and you can start to see the crust
05:53building. Yeah. You grab it. You got a little, yeah, it's a perfect crust. So that's all that needs. And
05:59because we're not worried about the inside cooking, we can move on to the final step,
06:02which is rosemary, garlic, and then a little bit of butter. And we're not going crazy. That's like
06:07a tablespoon of butter. No, no, no, no, no. That's not. And then a little bit of olive oil,
06:10just to raise the, because butter burns super fast and you don't want just burnt butter tastes like
06:15shit. Yeah. So a little olive oil raises that specific heat so that it won't burn as quickly.
06:20And now what is the green stuff? Green stuff is rosemary.
06:23Giving it flavor? It's aromatic. So now what we're going to do is it's based. So you get the pan
06:27tilted. You got some fat coming off the steak, which is great, butter, and then that garlic,
06:31and then you just flick it on top. Oh, buddy. I've never seen this move before.
06:34This is just the motion you want to do. That's a big time move. And that's flavoring.
06:38It took right out of the bear. Yeah, it's pretty close. That's what they're doing in all the
06:41restaurants. Dude. And we're smelling it. Now you're smelling that rosemary now.
06:45Yes. Yes. Here,
06:47why don't you give it a few flicks here? Okay. I'd love to. Get you involved. Just tilt it back,
06:50and you're spooning right over. All right. Give me a chance. Give me a chance here.
06:53I'll sue barstool if I burn myself. Oh, yeah. Dude. Yeah, it just comes right down.
07:01Yep. And then that, like, look, let's take a look at the other side here.
07:06Look at that. I mean, that's- Buddy. Buddy. Buddy.
07:08You've been crust all the way through. Buddy.
07:10This is one you could, like, if you want to just kiss the fat cap.
07:13That's what I was wondering, if you want to do the sides quick, but you don't need it.
07:16Well, the fat cap rendered enough in the oven that it shrank down, but this is one you do it
07:21traditionally. Then you flip it on its side, keep basing it, and let that cap.
07:24No, it- That piece is pretty gnarly. We could let that go, but I'm just going to pull it.
07:28Is there a- Doesn't people say it continues to cook right now?
07:31So the carryover cooking is a huge- Right? It's big.
07:35That's why you don't want to slice into it right away. It's because-
07:37Okay. Traditionally, when you're resting a steak,
07:40what happens is all those muscle fibers, when you're cooking it, they're tightening up.
07:43You cut into it right away. It doesn't have time to relax and release and reabsorb the juices,
07:48so it's super tight right now. You give it five minutes, and then those muscles relax.
07:52They reabsorb all the juices in there, and you get an even. It continues to cook a little bit,
07:56and it evens out the juice. And when you cut through, like the juice ain't coming out,
08:00it'll already be- If you let it rest. Yeah.
08:03If you cut into it too soon before those muscle fibers relax, it can fuck it up. The general rule
08:08of thumb is, say you cook it for 12 minutes, rest it for at least half the time you've cooked it for.
08:13Wow. So that's a good general rule of thumb.
08:17That can't be a well-known thing to people like me who don't really cook.
08:21Right? Like you think you make your steak, boom, cut into it, but no.
08:24Yeah, no, you have to let it rest. But the nice thing with reverse sear-
08:26Maybe I'm so dumb and everyone knows that.
08:27No, no. I think a lot of people mess that up, and a lot of people wonder why there's
08:30juices running all over the place. Yeah.
08:31That's probably why. But when you reverse sear it, because you cook it at such a low temperature
08:35over a longer period of time, you don't really need to rest it.
08:38You don't have to worry about resting it. That's bad.
08:40Because it's taken so long to come to temperature, those muscles are already,
08:43the fibers are more relaxed. Okay.
08:45So like I still let it rest, just whatever for the sake of it's maybe more a mental thing
08:48at the end of the day. But you don't have to, it's not as crucial in reverse sear.
08:54We're going to let that rest for two minutes while we're going to make a chimichurri here.
08:56Okay. This is the easiest sauce to make for steak. I love throwing it on.
08:59Yeah, chimichurri is very good. I've never made it.
09:01All right, here we go then.
09:02Is this garlic? It's garlic, about three cloves of garlic smashed up here.
09:07How are you with spice? Do you like spicy?
09:08I'm not a huge spice guy. I'm not going to lie. I mean, I can handle a little of it,
09:13but I'll be sweating. These aren't that spicy. Let me try.
09:16These aren't, these are sweet. Okay. I'm down for sweet.
09:19These aren't spicy at all. It's a Fresno.
09:21Okay. So we'll throw this in, seeds and all, whatever. And then a little bit of chili flake,
09:29a little oregano, that goes in. If you want to rip just the head off that,
09:33shove the, shove the leaves in there. All right.
09:39Are you on the grill? It's summertime when you get fired up?
09:40Yeah, I can, I can grill. You know what? Like I feel like I never cook chicken well on the grill.
09:44I get too dry all the time. You know, like I'm just like, I'm so nervous of under cooking it
09:49a lot of times that I end up going overboard and then it's, you know, it's a little chewy.
09:53Right. I would start with, uh, chicken thighs. There's like the easiest way to get around that,
09:58to round because there's enough fat in there that you can overcook it and it's still,
10:01it's not going to be dry as hell. So chicken thighs are like my go-to.
10:04See, I really crush burgers and hot dogs though. Like I can do that.
10:07That's all you need. Dad mode. There you go.
10:11Are you all, uh, slimy from the butter? Want me to do it?
10:14Give me a shot. Give me a shot.
10:16You can cook. I can open bottle spots vinegar going in there and then olive oil right here.
10:23Oh no. Look, she corked. Oh no. You know what we can do?
10:30You could push the cork in. Wow. I never seen that trick. You just hammer the back.
10:36Oldest trick in the book. Yeah. I mean, I've only done with wine bottles, but you take your shoe,
10:40you hit the back of the wine bottle, cork shoots out. It's a degenerate.
10:44That's learning more than cooking for me right there.
10:46So some, some vinegar goes in and here, we'll just blend this up.
10:53Wow, dude.
10:55You don't want to go too quick, too fast.
10:58Cause they know it'll start to like emulsify, but that's fine.
11:00Yeah.
11:01Could have put probably more parsley in. You want it to be a greener color,
11:04but I know it's going to taste good.
11:05Yeah, but if it tastes good, who cares, right?
11:07Doesn't matter. It doesn't matter.
11:08More for presentation that it should look green.
11:11Yeah. Traditionally, it's more, it's more green, but you know what? It's going to taste fine.
11:15That thing looks phenomenal, Donnie.
11:16And if you want it for like a, to do a nice presentation, take your knife,
11:20go like 45 degree angle and slice it at an angle like this.
11:27Bro.
11:28And then see, we got the perfect color in there.
11:30That looks just perfect.
11:32So it's all about the angle.
11:34It's all about the angle cause then we can fan it out and we can make it look like this.
11:37And then we can take it just like that.
11:42Put it on the plate.
11:46And then you finish right here, a little bit of Malden salt.
11:49So this is like super flaky.
11:50So this, whenever you have like a big piece of meat like that,
11:53you have seasoning on the outside, but you want a little seasoning all the way through.
11:56So a little salt, flaky salt, just go and that'll just melt.
12:00This thing will dissolve.
12:01Melts right in.
12:01Melts right in.
12:02Yeah.
12:02And then we'll finish a little that chimichurri.
12:06Look at that, buddy.
12:07And there you go.
12:08That was so easy to you.
12:09That would have, I just never been able to do this.
12:12And it was nothing.
12:12It was like riding a bike for you.
12:13Well, we made it easy cause we did all the, all the oven did all the work.
12:16All right, buddy.
12:17It wasn't that hard.
12:17Can I try some?
12:19Kidding me.
12:23What a cut of meat.
12:30Good.
12:33Good.
12:35Phenomenal.
12:37Listen to this guy.
12:39He knows how to cook.
12:41And I'm going to have to rewatch this video to remember what to do.
12:44But now I got it.
12:45I'll send you a list.
12:46I'll send you some chicken stuff too.
12:48But it's the reverse here.
12:49You're going to have some?
12:50Yeah, I'll have a slice.
12:51I'll have a piece.
12:52But guys, that's going to do with this episode of What's for Lunch.
12:54Ryan with me.
12:54This guy knows what's up.
12:55Thanks for being on.
12:56Obviously check out Spittin' Chicklets.
12:58Oh my God.
12:59We'll see you guys next time.