Good Eats (1999–2012): Season 1, Episode 1 - Steak Your Claim - full transcript
YA KNOW, I THINK
IT'S SAFE TO SAY
JOHN WAYNE ATE STEAK.
I MEAN, IF THERE'S A MEAL
MORE FUNDAMENTALLY AMERICAN,
WE CAN'T THINK OF IT.
STEAK IS A FOOD BORN
OF WIDE-OPEN SPACES
AND BIG SKIES.
EVEN TODAY, WHEN THE CLOSEST
MOST OF US COME TO A HORSE
IS THE SADDLE ON
AN EXERCISE BIKE,
STEAK STILL CALLS OUT TO
THOSE WITH BRAVE APPETITES.
NOW SADLY, FIRING UP A STEAK AT
HOME CAN END IN DISAPPOINTMENT.
SURE, WE CAN TAKE REFUGE IN
A GREAT AMERICAN STEAKHOUSE,
BUT SOMETHING SO ELEMENTAL
SHOULDN'T BE ALIEN
TO THE HOME PLATE,
AND IT SHOULDN'T COST
AN ARM AND A LEG.
SO JOIN US AS WE SEARCH OUT
THE GREAT AMERICAN STEAK.
WE'RE GONNA LEARN WHAT TO
LOOK FOR, WHERE TO FIND IT.
WE'RE GONNA OUTFIT OURSELVES
WITH SOME DECENT GEAR.
AND WHEN WE BAG OUR PREY,
WE'RE GONNA COOK IT UP
THE WAY WE LIKE IT BEST,
NICE AND SIMPLE.
SO HITCH UP APPETITE...
THIS IS "GOOD EATS."
♪
FOR THOSE OF YOU THAT MIGHT'VE
GROWN UP IN THE CITY,
THESE ARE CATTLE.
AND THIS IS A STEER, OR AT
LEAST A DRAWING OF ONE.
NOW STEERS ARE WHERE
ALL GREAT STEAK STARTS.
NOW STEER IS BASICALLY
A BULL THAT'S BEEN...
WELL, LET'S JUST SAY THEY DON'T
MAKE MUCH TIME WITH THE LADIES.
OH, HERE COMES MEL COLEMAN.
HE JUST HAPPENS TO
RAISE ORGANIC CATTLE
ON A FEW HUNDRED THOUSAND
ACRES OUT IN COLORADO.
GOOD MORNING,
MEL. WELL, GOOD MORNING, ALTON.
GOOD TO SEE YA.
GOOD TO SEE YOU.
WE'RE ON A HUNT FOR
A GREAT STEAK.
WE GOT A ROAD MAP
GOING... WILL YOU HELP US?
WELL, THERE'S GOOD
STEAKS ALL OVER A STEER,
BUT THE BEST STEAKS
ARE RIGHT IN HERE. OKAY.
NOW WHEN YOU QUARTER AN
ANIMAL, YOU QUARTER IT RIGHT THROUGH THERE,
SO ALL OF THIS
FRONT PART
IS A LITTLE FATTIER
THAN FROM HERE BACK.
THAT DOESN'T NECESSARILY
MEAN IT TASTES BETTER, THOUGH, RIGHT?
I DON'T THINK SO, 'CAUSE
A LOT OF THE TASTE
COMES FROM A STEAK
THAT'S VERY LEAN, LIKE THE SIRLOIN. OKAY.
A JUICER STEAK,
BECAUSE IT HAS MORE FAT AND MARBLING,
COMES FROM THE RIB-EYE.
OKAY, ALL RIGHT.
SO BASICALLY, YOUR
BETTER STEAKS
ARE IN THE MIDDLE OF THE
ANIMAL ON THE BACK.
YEAH, UP TOWARD
THE BACK. SO WHAT DIFFERENCE DOES GRASS MAKE?
WELL, I THINK THIS
GRASS, LIKE THIS...
I THINK THAT'S THE
BEST THING THERE IS.
YOU KNOW, 65 PERCENT OF
THE LAND MASS OF THE WORLD IS GRASS.
WE CAN'T EAT IT...
I DON'T LIKE IT IN MY SALAD, ANYWAY.
WELL, NO, IT'S
A LITTLE TOUGH. BEIN' OUR COWS ARE VEGETARIAN,
THEY SPEND MOST OF
THEIR LIFE EATIN' THIS GRASS.
WHAT IS YOUR
FAVORITE STEAK?
IF YOU COULD HAVE
ONE, JUST ONE?
I'D TAKE THE
STRIP STEAK.
NOW THAT'S THE TOP
PART OF THE T-BONE.
THE OTHER PART OF THE
T-BONE'S VERY TENDER.
MOST WOMEN LIKE IT,
BUT JUST BECAUSE IT'S TENDER.
WE CAN'T SAY THAT
KIND OF STUFF NOW, THAT WOMEN STUFF.
OH, THAT'S RIGHT.
THEY GET REALLY KIND OF...
A LOT OF PEOPLE JUST
LIKE IT 'CAUSE IT'S SOFT AND TENDER. TENDER, OKAY.
HOW DO YOU
COOK YOURS? MEDIUM RARE.
MEDIUM RARE.
OH, YEAH, YOU DON'T WANT TO COOK IT ANYMORE THAN THAT.
YOU LIKE MY DRAWING,
YOU LIKE MY CATTLE DRAWING?
YEAH, THAT'S A PRETTY
GOOD SQUARE COW.
WOULD A STEER HAVE
A NOSE RING?
NOT ON OUR
RANCH, NO. NOT ON YOUR RANCH.
AND THESE ARE
ANTENNAS, I GUESS, AM AND FM... ?
YEAH, THOSE ARE
ANTENNAS, MEL.
THANKS A LOT, MEL,
THAT MAKES ME FEEL GREAT!
YOU ARE A HECK OF
AN ARTIST, THOUGH!
MEL, THANK YOU.
YOU BET.
GOOD TO SEE YOU
AGAIN, ALTON. SEE YA SOON.
OH, SURE, THAT
LOOKS EASY, RIGHT?
WELL, DON'T GET TOO COCKY,
BECAUSE JUST A FEW
MILES UP THE ROAD
IS A PLACE THAT CAN REDUCE
AN UNSUSPECTING COOK
TO A QUIVERING ZOMBIE.
♪
SUBMITTED FOR YOUR APPROVAL,
HUNDREDS OF MYSTERIOUS
PIECES MEAT,
EACH ONE AN ENIGMA
IN SHRINK WRAP.
CHOOSE WISELY AND
DISCOVER NIRVANA.
CHOOSE POORLY, AND YOUR DREAMS
OF A JUICY STEAK DISINTEGRATE
INTO A DRY PILE OF GRIZZLE.
HOW WILL YOU CHOOSE?
NOW THIS IS A BEAUTIFUL
SIGHT, REAL LIVE BUTCHERS.
THESE FOLKS ARE PROOF POSITIVE
THAT WE ARE NOT ALONE
IN THE MEAT UNIVERSE.
THEY'RE HERE TO HELP...
THEY'LL ANSWER YOUR QUESTIONS.
IF THERE'S ANY CHANCE THAT
YOU COULD WANT SOMETHING YOU DON'T SEE,
ODDS ARE THEY'RE
GONNA GET IT FOR YA.
LET'S GO TALK TO ONE.
THIS IS JOE,
HE'S A BUTCHER.
HE IS THE MAN... HE GREW
UP IN THE BUSINESS.
HE COULD TAKE A
STEER APART AND PUT IT BACK TOGETHER,
AND IT WOULD WALK AWAY.
JOE, WE'RE TRYING TO
FIND A PERFECT STEAK.
WHAT SHOULD SOMEBODY
LOOK FOR AS FAR AS QUALITY GOES?
YOU CAN SEE IN THE
STEAK WE JUST CUT A FEW MINUTES AGO,
THEY ARE STILL HOLDING
THE MOISTURE.
OH, YEAH, IT'S COMING
RIGHT UP OUT OF THE MEAT.
AND THAT IS WHAT YOU
HAVE TO LOOK FOR
WHEN YOU GO TO THE
GROCERY STORE, TO SEE THE MOISTURE.
AND THE COLOR HAS
TO BE BRIGHT,
IT HAS TO BE THE
SAME ON BOTH SIDES.
OKAY, SO...
AT THE SAME TIME, EXCUSE ME.
AT THE SAME TIME, WHEN
THE STEAK IS CUT,
IT HAS TO BE
CUT EVEN.
ONE OF THE REASONS
WE DO THAT IS
BECAUSE IF YOU
DON'T CUT EVEN,
IT WILL NOT COOK EVEN.
OKAY, NO SMELL.
NO SMELL.
NOTHING?
THIS MEANS
IT'S FRESH.
SO LET ME SEE IF I
GOT THIS STRAIGHT...
WE GOT THE SIRLOIN
PRIMAL, RIGHT?
♪
AND FROM THAT YOU CAN
CUT THESE BIG FRED FLINTSTONE STEAKS HERE...
TENDER, AS LONG AS YOU
DON'T OVERCOOK IT.
THEN WE MOVE ON TO THE
MIDDLE OF THE ANIMAL,
AND THE SHORT LOIN.
AND THIS IS THE SHORT
LOIN KIND OF IN ITS ENTIRETY.
YOU CAN SEE THE
CROSS SECTION
OF A PORTERHOUSE
STEAK,
AND THAT TRANSLATES
TO THIS, RIGHT? RIGHT.
NOW IF WE WERE
TO CUT
THIS PIECE AND THIS
PIECE AWAY,
WE WOULD HAVE
THIS STRIP,
AND WE WOULD HAVE
THIS TENDERLOIN.
OKAY, SO IF WE'VE
GOT A PORTERHOUSE,
WHICH IS BASICALLY
A STRIP STEAK
AND A FILLET ADDED
TOGETHER, RIGHT? RIGHT.
KIND OF LIKE THIS.
RIGHT.
IF YOU HAD A BONE
THERE, THAT WOULD BE A PORTERHOUSE. RIGHT.
FOUR DIFFERENT STEAKS
THAT CAN COME OFF OF ONE PRIMAL
CAN COME OFF OF THE
SHORT LOIN...
STRIP, T-BONE,
PORTERHOUSE AND
FILLET.
AND MOST OF US ARE USED
TO HAVING THIS ONE
WITH A NICE PIECE OF
BACON TIED AROUND IT.
AND THEN WE'VE GOT
MY FAVORITE, THE RIB PRIMAL.
AND FROM THAT WE
GET THE WONDERFUL RIB-EYE STEAK.
IF YOU WERE TO PUT
A BONE ON THIS, IT WOULD BE PRIME RIB.
NOW IT'S GOT SOME
NICE MARBLING IN IT...
♪
... WHICH IS A LITTLE
EXTRA FAT,
BUT IF YOU COOK IT RIGHT,
IF YOU COOK IT REALLY HOT,
A LOT OF THAT
FAT COMES OUT.
THE FARTHER THE CUT IS FROM THE
HEAD, THE HORNS AND THE HOOF,
THE MORE TENDER
IT'S GONNA BE,
WHEREAS YOU GET
CLOSER TO THE LEGS IN THE ANIMAL,
THE ANIMAL DOES MORE
WORK--MORE FLAVOR,
BUT A LITTLE TOUGHER.
SO THANKS TO JOE, WE
ARE SET UP WITH A JUICY RIB-EYE.
THANKS.
THERE YOU ARE, SIR.
HEY, HOW DO YOU
LIKE YOUR STEAK? CHARRED, MEDIUM RARE.
SAUCE?
BéARNAISE.
SWEET!
OH, YA KNOW, I'VE BEEN
ASKING EVERYBODY AROUND HERE
ABOUT THIS WHOLE USDA
INSPECTING THING,
BUT THEY KEEP TELLING
ME TO ASK THE FEDS.
ALL BEEF PROCESSED FOR
COMMERCIAL DISTRIBUTION
IN THE UNITED STATES
IS OVERSEEN
BY UNITED STATES DEPARTMENT
OF AGRICULTURE INSPECTORS,
WHO ENSURE THAT
SLAUGHTER TAKES PLACE
UNDER WHOLESOME AND
SANITARY CONDITIONS,
AND THAT CARCASSES ARE FREE
FROM ANY APPARENT
DISEASE OR INJURY.
THIS INSPECTION
IS MANDATORY.
GRADING, HOWEVER, IS
A VOLUNTARY PROCESS,
PAID FOR BY THE PACKER
OR PROCESSOR.
GRADES, SUCH AS SELECT,
CHOICE AND PRIME,
ARE A FUNCTION OF COLOR,
WEIGHT, FAT-TO-BODY RATIO,
AGE AND OTHER PHYSICAL
CONSIDERATIONS.
NONGRADED OR NO-ROLL MEAT IS NOT
NECESSARILY AN INFERIOR PRODUCT.
THE PROCESSOR OR PACKER HAS
SIMPLY OPTED TO SAVE MONEY
BY FOREGOING THE PROCESS.
PARDON ME, SIR,
PLEASE STEP AWAY FROM THE STEER.
(moooooooo)
NOW WE MIGHT NOT LIKE
TO THINK ABOUT IT,
BUT ALL MEAT--HECK, ALL FOOD--
IS PRETTY MUCH FULL
OF MICROORGANISMS.
THERE, I'VE SAID IT.
NOW MOST OF THESE LITTLE GUYS
ARE PERFECTLY HARMLESS,
BUT SOME BACTERIA,
LIKE LISTERIA, E. COLI
AND SALMONELLA,
CAN DO SERIOUS BODILY HARM.
THEY CAN EVEN LAND YOU IN
THAT BIG KITCHEN IN THE SKY.
NOW THAT DOESN'T MEAN THAT YOU
GOT TO TREAT ALL RED MEAT
OR WHITE MEAT OR POULTRY
LIKE IT'S ASBESTOS,
BUT YOU DO HAVE TO FOLLOW
SOME SIMPLE RULES.
FOR ONE, YOU CAN'T JUST
STICK IT IN YOUR TRUNK
AND GO SEE A MOVIE,
UNLESS, OF COURSE, YOU LIVE IN
MINNESOTA AND IT'S JANUARY.
BELIEVE ME, BACTERIA
BREED LIKE BUNNIES.
SO YOU WANT TO GET
THIS STUFF HOME
AND INTO THE COLDEST PART OF
YOUR FRIDGE AS SOON AS POSSIBLE.
NOW I LIKE THE BOTTOM DRAWER.
NOW YOUR REFRIGERATOR
SHOULD NEVER
GET MORE THAN
40 DEGREES FAHRENHEIT.
FOR OUR EUROPEAN
FRIENDS, THAT'S, AH...
LET THEM DO THEIR OWN MATH!
NOW IF YOU'RE IN DOUBT,
SPEND A FEW BUCKS
AND GET YOURSELF A
REFRIGERATOR THERMOMETER.
THIS IS CHEAP INSURANCE.
AND BELIEVE ME, WHEN YOU
THROW THAT BIG DINNER PARTY,
WHAT YOU WANT TO GET IN THE
MAIL IS THANK-YOU NOTES,
NOT A COURT SUMMONS.
♪
NOW WHEN IT COMES
TO COOKING GEAR,
IT TOUGH TO GET MUCH
MORE BASIC THAN A PAN.
IF YOU'RE NOT REAL SURE WHERE
A PAN ENDS AND A POT BEGINS,
JUST REMEMBER THAT A PAN
ALWAYS HAS ONE STRAIGHT HANDLE,
AND A POT HAS LOOP HANDLES
AND ALMOST ALWAYS
COMES WITH A LID,
WHICH IS NOT TO SAY THAT YOU
CAN'T HAVE A PAN WITH A LID.
NOW THERE ARE HUNDREDS
OF PANS OUT THERE,
DESIGNED FOR ALL KINDS OF JOBS
AND MADE OUT OF ALL
KINDS OF STUFF.
BUT IF COOKING'S GONNA BE FUN,
AND WE'RE HERE TO
SEE THAT IT IS,
YOU'VE GOTTA HAVE THE
RIGHT TOOL FOR THE JOB.
AND SINCE WORKING IN A
CLUTTERED, JUNKED-UP KITCHEN
IS ABOUT AS MUCH FUN AS
COMING DOWN WITH EBOLA,
YOU NEED TO MAKE SURE THAT THE
PIECES YOU HAVE ARE VERSATILE.
NOW SURE, THERE ARE PLENTY OF
PANS THAT CAN HANDLE A STEAK,
BUT THE ONE THAT'S BEST AT IT
JUST HAPPENS TO BE THE
KIND OF KITCHEN ESSENTIAL
THAT YOU SHOULD
NOT LIVE WITHOUT,
AND FOR UNDER $20,
YOU DON'T HAVE TO.
TO DO OUR RIB-EYE JUSTICE,
WE REALLY NEED A PAN
THAT GETS REALLY HOT.
IT'S GOTTA STAY HOT,
AND IT'S GOTTA DISTRIBUTE
THAT HEAT EVENLY.
WHAT WE NEED IS CAST IRON.
NOW UNLIKE A LOT OF
QUALITY KITCHEN WARES,
THIS ONE YOU CAN FIND IN
SOME UNLIKELY PLACES.
SAY YOU STOP OFF AT YOUR
NEIGHBORHOOD HARDWARE STORE...
YOU'RE LOOKIN' FOR A NEW
SAWSALL, OR I DON'T KNOW,
MAYBE YOU NEED SOME
TELEPHONE WIRE,
OR MAYBE A TALKING YARD
FROG, LIKE THAT.
CHANCES ARE, IF YOU LOOK AROUND,
YOU'RE GONNA BE ABLE TO
SCOPE A DEAL ON...
AH! CAST IRON SKILLET.
LIKE SAY THIS TEN-INCH
MODEL RIGHT HERE.
ANYTHING SMALLER THAN THIS
IS KIND OF AWKWARD TO USE,
AND ANYTHING BIGGER THAN,
SAY, THIS 12-INCHER,
AND YOU NEED A TEAM OF OXEN
JUST TO MOVE IT AROUND.
TAKE A LOOK AROUND YOUR
GRANDMOTHER'S KITCHEN.
I PROMISE YOU, THERE'S
AT LEAST ONE OF THESE.
'CAUSE BACK IN THE
DAYS BEFORE TEFLON
AND EXTRUDED, ANNODIZED
ALUMINUM
AND SURGICAL STAINLESS STEEL,
THIS IS WHAT YOU COOKED IN--
THREE MEALS A DAY.
IT'S SOLID IRON.
IT CAN GO IN THE OVEN, ON
THE STOVE, UNDER A BROILER,
OVER A CAMPFIRE, OVER
A JET ENGINE, WHATEVER--
IN SHORT, A VERY VERSATILE
PIECE OF COOKWARE.
AND IT'S OUR VESSEL OF
CHOICE FOR LOTS OF JOBS,
FROM COOKIN' A STEAK
TO CHICKEN PICCATA,
TO PANCAKES, TO CORN BREAD.
THIS IS AN UNFINISHED
IRON SURFACE, OKAY?
AND IT'S GOT TO BE CONDITIONED
OR CURED WHEN IT'S NEW,
SO THAT FOOD WON'T STICK.
IF YOU'VE BEEN LUCKY ENOUGH
TO INHERIT ONE OF THESE,
OR PICK ONE UP AT,
SAY, A GARAGE SALE,
YOU KNOW THAT IT'S GONNA
TURN BLACK, WHICH IS GOOD.
NOW JUST TO CHECK OUT YOUR
GRANDMA'S SKILLET...
IF IT'S NOT JET BLACK AND
SLICK AS A MAMBO BAND,
SHE'S BEEN SNEAKING IN
TAKEOUT ALL THESE YEARS.
OH, HEY BOB, COME
HERE A SECOND.
COULD YOU TELL US
SOMETHING ABOUT CURING UP THIS BAD BOY? SURE.
WELL, THE FIRST THING
YOU WANT TO DO WHEN YOU BRING IT HOME
IS WASH IT IN WARM
SOAPY WATER.
YOU DON'T WANT TO
USE A SCOURING PAD,
BECAUSE IT'LL SCRATCH
UP THE SURFACE. OKAY.
YOU LIGHTLY COAT IT
WITH VEGETABLE OIL,
PUT IT IN THE OVEN,
350 DEGREES, FOR ABOUT AN HOUR. ALL RIGHT.
THEN TAKE IT OUT, POUR
OUT ANY EXCESS GREASE,
LIGHTLY WIPE IT
DOWN... COVER IT WITH A PAPER TOWEL.
HOW DO YOU LIKE
YOUR STEAK, BOB? I DON'T EAT STEAK.
HOW DOES YOUR WIFE
LIKE HER STEAK, BOB? WE DON'T EAT RED MEAT.
HOW DO YOUR KIDS
LIKE THEIR STEAK, BOB? THEY DON'T EAT RED MEAT.
THANKS, BOB!
SINCE WE'RE GONNA BE FINISHING
OUR STEAK IN A 500 DEGREE OVEN,
THERE'S NO REASON NOT
TO CHUCK THIS GUY IN
AND GIVE HIM A HEAD START.
IT'S CAST IRON, IT DOESN'T CARE.
AND HERE AT "GOOD EATS,"
WE DON'T LIKE A LOT OF FANCY
FLAVORS MESSIN' WITH OUR BEEF,
JUST A LITTLE GROUND PEPPER
AND A LITTLE KOSHER SALT.
AND DON'T WORRY, THE
SALT ON THE MEAT
IS NOT GONNA PULL OUT ALL
THE JUICES AHEAD OF TIME.
BESIDES, IT'S GONNA GO
STRAIGHT INTO A HOT PAN.
NOW A WORD ABOUT SALT...
WARS HAVE BEEN STARTED OVER IT.
GANDHI'S FAMED MARCH TO THE
SEA WAS ABOUT MAKING SALT.
IT'S MENTIONED MORE TIMES IN THE
BIBLE THAN ANY OTHER SEASONING,
AND YET, NOT ALL SALT IS ALIKE.
THIS IS SEA SALT, WHICH IS MADE
FROM EVAPORATED SEA WATER.
IT COMES IN A FINE GRIND
AND ALSO IN CRYSTALS.
AND IT TASTES GREAT,
BUT IT'S KIND OF PRICEY.
IT'S DEFINITELY FOR COOKS
WHO DRIVE PORSCHES.
NOW, ROCK SALT...
THIS IS NOT THE STUFF YOU PUT
ON YOUR DRIVEWAY IN WINTER.
IT'S OKAY, IT'S GOT SOME
EXTRA MINERALS IN IT,
WHICH WON'T DO YOU ANY HARM,
BUT YOU HAVE TO HAVE
A GRINDER FOR IT,
AND I HAVE A HARD TIME
JUST KEEPING UP WITH A PEPPER GRINDER.
THIS IS GOOD OL' TABLE SALT.
IT'S GOT IODINE ADDED TO IT
SO YOU WON'T GET A GOITER.
I KNOW THAT'S A MAJOR CONCERN.
THIS STUFF'S GOT ANTI-
CLUMPING ADDITIVES,
WHICH, WELL, KEEP
IT FROM CLUMPING.
I DON'T LIKE WORKING WITH IT
BECAUSE IT'S HARD TO PINCH,
IT'S HARD TO CONTROL.
I THINK IT JUST TASTES FUNNY.
KOSHER SALT NOT
ONLY TASTES GREAT,
BUT THE JAGGED LITTLE
FLAKES STICK TOGETHER,
SO THAT YOU CAN PICK
IT UP AND CONTROL IT,
WHICH HELPS YOU SEASON THINGS.
NOW THESE FLAKES ALSO
WILL STICK TO THE OUTSIDE OF OUR STEAK
AND HELP GIVE US THAT
CRUST WE'RE AFTER.
TABLE SALT WILL JUST DISSOLVE
WHEN IT HITS THE PAN.
KOSHER SALT IS A
PANTRY ESSENTIAL.
FOR GOODNESS SAKES, KEEP
IT NEAR YOU ALWAYS.
♪
WE HAVE PLUCKED OUR PAN
FROM THE 500 DEGREE OVEN,
BUT IT'S STILL NOT HOT ENOUGH,
SO I'M GONNA PUT IT OVER
HIGH HEAT AND LEAVE IT THERE
FOR AT LEAST ANOTHER
FIVE MINUTES.
NOW THIS THING'S A BRANDING
IRON AT THIS POINT, OKAY,
SO PLEASE HANDLE IT WITH A
FOLDED TOWEL OR A POT HOLDER,
OR SOMETHING, OR ELSE YOU'RE
GONNA END UP IN THE BURN WARD.
NOW TO THE STEAK...
A LITTLE SEASONING--WE'RE GONNA
USE A GOOD BIT OF KOSHER SALT.
BELIEVE ME, THIS ISN'T TOO
MUCH.
GOT TO HAVE SOME ON BOTH
SIDES--
YOU REALLY WANT IT ON THERE.
A COUPLE OF TURNS
OF BLACK PEPPER...
NOW WE WANT TO LUBE UP THE MEAT
A LITTLE BIT WITH SOME OIL.
THIS IS GONNA HELP THE HEAT GET
INTO THE NOOKS AND CRANNIES
AND GIVE US THAT BROWN
CRUST WE'RE AFTER.
IT ONLY TAKES A FEW DROPS.
AND JUST KIND OF TOSS IT
AROUND ON THE PLATE A BIT,
JUST TO GIVE THE
MEAT A NICE GLISTEN.
THERE, NOW, INTO THE PAN.
HERE'S THE POINT WHERE YOU'RE
GONNA HAVE TO TRUST ME.
DO NOT TOUCH THIS
FOR 30 SECONDS.
BECAUSE WE'RE COOKING
WITH SUCH HIGH HEAT,
THE KIND OF OIL WE USE
IS KIND OF IMPORTANT.
YA SEE, EVERY FAT HAS A
TEMPERATURE AT WHICH IT BURNS
AND GETS NASTY TASTING.
IT'S CALLED THE SMOKE
POINT, AND SURE ENOUGH,
IT'S THE TEMPERATURE AT WHICH
ANY GIVEN OIL STARTS SMOKING.
WE NEVER COULD USE
BUTTER OR EXPENSIVE EXTRA VIRGIN OLIVE OIL FOR THIS,
BECAUSE IT BURNS
REALLY EASILY.
A LITTLE HIGHER UP THE
SCALE YOU GET CORN OIL
AND CANOLA, WHICH
ARE OKAY.
BUT UP AT THE TOP OF
THE SCALE ARE OILS
LIKE PEANUT OIL AND
SAFFLOWER OIL,
AND THEY ARE PERFECT
FOR HIGH-HEAT COOKING
LIKE SEARING AND SAUTéING.
IT'S BEEN 30 SECONDS, SO I'M
GO AHEAD AND FLIP THIS OVER.
NOW SEE, THAT BROWN CRUST,
THAT'S WHAT WE'RE AFTER,
SO WE'RE GONNA LEAVE IT
FOR ANOTHER 30 SECONDS.
A LOT OF COMPLEX PHYSICS
AND CHEMISTRY STUFF
GOES ON DURING SEARING,
BUT, HEY, I WANT TO EAT,
NOT WRITE A DISSERTATION.
SO HERE IT IS IN SIMPLE TERMS.
YOU NEED A REALLY HOT PAN,
A LITTLE BIT OF FAT ON THE MEAT,
AND THE PATIENCE TO LEAVE
IT ALONE TO DEVELOP THAT NICE BROWN CRUST.
NOW IT'S BEEN
ANOTHER 30 SECONDS,
AND WE'VE GOT A REALLY
GREAT CRUST ON BOTH SIDES.
BUT THE INSIDE OF THE
MEAT IS STILL NOT DONE,
SO I'M GONNA MOVE THE
WHOLE THING INTO THE OVEN--
RIGHT IN THE 500 DEGREE OVEN.
I'M GONNA LEAVE THAT IN
THERE FOR TWO MINUTES,
AND THEN I'M GONNA FLIP IT AND
LET IT FINISH ANOTHER TWO.
WHY BOTHER, YOU ASK?
WHY NOT JUST DO THE WHOLE
THING ON THE BURNER?
WELL, IF I DID, BY THE TIME THE
MEAT WAS DONE ON THE INSIDE,
THAT NICE BROWN CRUST
WE'VE GOT WORKING FOR US
WOULD BE PRETTY MUCH
A BLACK SHELL.
BY DOING IT THIS WAY,
WE LET THE RELATIVELY
LOWER HEAT INSIDE THE OVEN
MOVE INTO THE MEAT AND
FINISH IT GENTLY.
YA KNOW, I THINK A LOT OF
PEOPLE ARE INTIMIDATED BY STEAK
BECAUSE OF THE WHOLE
DONENESS/TEMPERATURE THING.
BUT CONTRARY TO POPULAR LEGEND,
IT DOESN'T HAVE ANYTHING TO DO
WITH THE PHASES OF THE MOON.
NOPE, YOU CAN ACTUALLY TELL
DONENESS BY FEELING THE MEAT,
OR YOU CAN TAKE ITS TEMPERATURE.
MY, WHAT A BIG PROBE YOU HAVE!
HEY, GOOD FOR
STEAK? NO, THIS IS A CANDY THERMOMETER.
OKAY, HOW ABOUT THIS
LITTLE GUY?
THAT'S A CAPPUCCINO
FROTHER THERMOMETER,
SO YOU DON'T BURN
THE MILK IN YOUR CAPPUCCINO. YOU'RE JOKING.
NO, I'M NOT.
HOW HAVE I LIVED WITHOUT THAT ALL THIS TIME?
OKAY, I GIVE.
I'D RECOMMEND THE INSTANT-READ THERMOMETER.
OKAY.
IT HAS A NICE SKINNY PROBE,
SO YOU DON'T LEAK
THE JUICES OUT OF YOUR MEAT.
IT HAS AN
ON/OFF SWITCH,
AND IT HAS A DIGITAL
READOUT THAT GIVES YOU
A QUICK AND ACCURATE
TEMPERATURE READING.
AND A FREE BATTERY.
COMES WITH A FREE BATTERY TOO.
HEY, HOW DO YOU
LIKE YOUR STEAK? MEDIUM RARE.
SAUCE?
NO, I DON'T CARE FOR SAUCE.
A PURIST.
SO FOUR MINUTES IS UP
AND OUR STEAK IS DONE,
AND IT LOOKS REALLY GREAT.
NOW ONE OF THE THINGS
THAT'S SO TERRIFIC
ABOUT USING AN INSTANT-
READ THERMOMETER
IS YOU CAN LITERALLY
TEACH YOURSELF DONENESS,
LEARN WHAT TO LOOK FOR.
SO WHENEVER I USE THIS THING,
I LIKE TO GO INTO
THE SIDE OF THE MEAT,
BECAUSE I'M REALLY INTERESTED
IN THE TEMPERATURE RIGHT IN THE MIDDLE.
OKAY, 137 DEGREES--THAT'S
GREAT, PRETTY MUCH MEDIUM RARE.
♪
SO WHEN YOU KNOW YOU'VE GOT THE
TEMPERATURE WHERE YOU WANT IT,
TAKE A MINUTE AND
LOOK AT THE STEAK.
FEEL IT.
NOW SEE, THERE IS SOME
RESILIENCE THERE,
BUT IT'S STILL REALLY
SOFT... THAT'S MEDIUM RARE.
NOW ONCE YOU LEARN
WHAT YOU'RE AFTER,
YOU CAN SAVE THIS THING FOR
LEG OF LAMB AND ROAST PORK.
A STEAK OR ANY PIECE OF MEAT
IS KIND OF LIKE THIS KETTLE,
AND WHEN YOU'RE COOKING IT,
YOU'VE GOT HEAT PUSHING
ON THE TISSUES,
FORCING JUICE INTO THE STEAK.
NOW IF YOU WERE TO POKE INTO
IT OR CUT IT AT THIS POINT,
THE HEAT WOULD JUST PUSH THE
JUICES OUT ONTO THE PLATE,
AND YOU'D BE LEFT WITH, WELL, A
NASTY LITTLE DRIED PIECE OF MEAT
FLOATING ON A POOL OF JUICE,
WHICH ISN'T SO NICE.
BY RESTING THE MEAT...
WELL, IT'S LIKE
TURNING THE HEAT OFF
OF THIS KETTLE,
ALTHOUGH NOT AS FAST.
YOU TAKE IT AWAY
FROM THE HEAT
AND GIVE THE PRESSURE OF
HEAT TIME TO RECEDE,
AND THE JUICES REDISTRIBUTE
THROUGH THE MEAT.
WHAT COULD'VE BEEN
A PIECE OF LEATHER
IS NOW A OF JUICY STEAK.
SINCE WE VIOLATED ITS
CELLULAR STRUCTURE
WITH, OH, SEVERAL HUNDRED
DEGREES OF HEAT,
THERE IS GONNA BE
SOME JUICE LOSS.
WHAT I LIKE TO DO IS TO
GET THAT STEAK ELEVATED
AND OUT OF THOSE JUICES,
SO THE BROWN CRUST
WE'VE BEEN WORKIN' SO HARD
TO GET WON'T DISSOLVE.
I LIKE TO USE A LITTLE PLATE--
IT CAN BE A SAUCER, WHATEVER--
AND JUST SCOOT IT RIGHT
UP UNDER THE MEAT,
SO THAT THOSE JUICES DRAIN
AWAY.
NOW THAT STEAK'S SUPPOSED TO
REST, NOT FREEZE TO DEATH,
SO, I LIKE TO TAKE JUST A
LITTLE BIT OF ALUMINUM FOIL
AND LIGHTLY COVER IT.
NOW BE PATIENT... LEAVE IT
ALONE FOR THREE MINUTES,
AND I PROMISE YOU
WILL BE REWARDED.
♪
OKAY, HERE'S A LITTLE
HELPFUL CAST IRON HINT--
AND THIS IS MY FAVORITE
FEATURE ABOUT THE PAN--
YOU NEVER WASH IT.
JUST WHEN YOU'RE DONE COOKING,
PUT A LITTLE FAT IN THE PAN,
IF THERE ISN'T ANY, ADD ABOUT
A TABLESPOON OF KOSHER SALT,
AND SCRUB IT WITH A WAD OF
PAPER TOWELS OR AN OLD RAG.
WHEN THE PAN'S CLEAN, AND
YOU'LL BE ABLE TO TELL
BECAUSE THE SALT WILL BE
FILTHY, JUST DUMP OUT THE SALT
AND WIPE OUT THE PAN...
YOU'RE GOOD TO GO.
COOL, HUH?
NOW THIS LOOKS GREAT.
YOU CAN TELL THAT
THIS STEAK RESTED
BECAUSE THE JUICES
ARE IN THE MEAT
AND NOT ALL OVER THE
BOARD AND THE PLATE.
YOU MIGHT HAVE TO COOK
A FEW STEAKS BEFORE YOU NAIL YOUR TECHNIQUE,
BUT THAT'S WHAT'S SO GREAT
ABOUT THIS KIND OF COOKING.
BECAUSE WHEN YOU START PAYING
ATTENTION TO WHAT YOU'RE DOING,
YOU START LEARNING
ABOUT THE FOOD,
AND THAT'S A LOT MORE VALUABLE
THAN THE ANY RECIPE.
THINK OF IT AS AN
EXPERIMENT YOU CAN EAT.
WE'VE PROVEN THAT THERE'S NO
GREAT MYSTERY TO A GOOD STEAK.
YOU USE GOOD MEAT.
YOU USE A HEAVY PAN
OVER HIGH HEAT.
YOU FINISH IT IN THE OVEN,
AND YOU DON'T MOVE IT AROUND.
NOW I KNOW WHAT SOME
OF YOU ARE THINKING...
HOW IS HE GONNA EAT
THAT RED MEAT?
HOW CAN HE PUT THAT
POISON IN HIS BODY?
WELL, WHY DON'T YOU
ASK MY DINNER GUEST, A DIETICIAN.
SO CAROLINE, HOW ARE
YOU GONNA PUT THAT IN YOUR BODY?
WELL, CONSIDERING IT'S
FULL OF VITAMINS,
IRON, B-12,
PROTEIN--NO PROBLEM.
WELL, THERE YOU HAVE IT.
JOIN US NEXT TIME FOR
MORE "GOOD EATS."
DON'T FORGET TO BRING YOUR
BRAIN AND YOUR APPETITE,
AND IN THE MEANTIME,
PLAY WITH YOUR FOOD.
HOW'S THE STEAK?
GREAT.
GREAT.
I DON'T DO THIS
EVERY DAY,
BUT THREE TIMES
A WEEK'S NOT BAD.
♪
IT'S SAFE TO SAY
JOHN WAYNE ATE STEAK.
I MEAN, IF THERE'S A MEAL
MORE FUNDAMENTALLY AMERICAN,
WE CAN'T THINK OF IT.
STEAK IS A FOOD BORN
OF WIDE-OPEN SPACES
AND BIG SKIES.
EVEN TODAY, WHEN THE CLOSEST
MOST OF US COME TO A HORSE
IS THE SADDLE ON
AN EXERCISE BIKE,
STEAK STILL CALLS OUT TO
THOSE WITH BRAVE APPETITES.
NOW SADLY, FIRING UP A STEAK AT
HOME CAN END IN DISAPPOINTMENT.
SURE, WE CAN TAKE REFUGE IN
A GREAT AMERICAN STEAKHOUSE,
BUT SOMETHING SO ELEMENTAL
SHOULDN'T BE ALIEN
TO THE HOME PLATE,
AND IT SHOULDN'T COST
AN ARM AND A LEG.
SO JOIN US AS WE SEARCH OUT
THE GREAT AMERICAN STEAK.
WE'RE GONNA LEARN WHAT TO
LOOK FOR, WHERE TO FIND IT.
WE'RE GONNA OUTFIT OURSELVES
WITH SOME DECENT GEAR.
AND WHEN WE BAG OUR PREY,
WE'RE GONNA COOK IT UP
THE WAY WE LIKE IT BEST,
NICE AND SIMPLE.
SO HITCH UP APPETITE...
THIS IS "GOOD EATS."
♪
FOR THOSE OF YOU THAT MIGHT'VE
GROWN UP IN THE CITY,
THESE ARE CATTLE.
AND THIS IS A STEER, OR AT
LEAST A DRAWING OF ONE.
NOW STEERS ARE WHERE
ALL GREAT STEAK STARTS.
NOW STEER IS BASICALLY
A BULL THAT'S BEEN...
WELL, LET'S JUST SAY THEY DON'T
MAKE MUCH TIME WITH THE LADIES.
OH, HERE COMES MEL COLEMAN.
HE JUST HAPPENS TO
RAISE ORGANIC CATTLE
ON A FEW HUNDRED THOUSAND
ACRES OUT IN COLORADO.
GOOD MORNING,
MEL. WELL, GOOD MORNING, ALTON.
GOOD TO SEE YA.
GOOD TO SEE YOU.
WE'RE ON A HUNT FOR
A GREAT STEAK.
WE GOT A ROAD MAP
GOING... WILL YOU HELP US?
WELL, THERE'S GOOD
STEAKS ALL OVER A STEER,
BUT THE BEST STEAKS
ARE RIGHT IN HERE. OKAY.
NOW WHEN YOU QUARTER AN
ANIMAL, YOU QUARTER IT RIGHT THROUGH THERE,
SO ALL OF THIS
FRONT PART
IS A LITTLE FATTIER
THAN FROM HERE BACK.
THAT DOESN'T NECESSARILY
MEAN IT TASTES BETTER, THOUGH, RIGHT?
I DON'T THINK SO, 'CAUSE
A LOT OF THE TASTE
COMES FROM A STEAK
THAT'S VERY LEAN, LIKE THE SIRLOIN. OKAY.
A JUICER STEAK,
BECAUSE IT HAS MORE FAT AND MARBLING,
COMES FROM THE RIB-EYE.
OKAY, ALL RIGHT.
SO BASICALLY, YOUR
BETTER STEAKS
ARE IN THE MIDDLE OF THE
ANIMAL ON THE BACK.
YEAH, UP TOWARD
THE BACK. SO WHAT DIFFERENCE DOES GRASS MAKE?
WELL, I THINK THIS
GRASS, LIKE THIS...
I THINK THAT'S THE
BEST THING THERE IS.
YOU KNOW, 65 PERCENT OF
THE LAND MASS OF THE WORLD IS GRASS.
WE CAN'T EAT IT...
I DON'T LIKE IT IN MY SALAD, ANYWAY.
WELL, NO, IT'S
A LITTLE TOUGH. BEIN' OUR COWS ARE VEGETARIAN,
THEY SPEND MOST OF
THEIR LIFE EATIN' THIS GRASS.
WHAT IS YOUR
FAVORITE STEAK?
IF YOU COULD HAVE
ONE, JUST ONE?
I'D TAKE THE
STRIP STEAK.
NOW THAT'S THE TOP
PART OF THE T-BONE.
THE OTHER PART OF THE
T-BONE'S VERY TENDER.
MOST WOMEN LIKE IT,
BUT JUST BECAUSE IT'S TENDER.
WE CAN'T SAY THAT
KIND OF STUFF NOW, THAT WOMEN STUFF.
OH, THAT'S RIGHT.
THEY GET REALLY KIND OF...
A LOT OF PEOPLE JUST
LIKE IT 'CAUSE IT'S SOFT AND TENDER. TENDER, OKAY.
HOW DO YOU
COOK YOURS? MEDIUM RARE.
MEDIUM RARE.
OH, YEAH, YOU DON'T WANT TO COOK IT ANYMORE THAN THAT.
YOU LIKE MY DRAWING,
YOU LIKE MY CATTLE DRAWING?
YEAH, THAT'S A PRETTY
GOOD SQUARE COW.
WOULD A STEER HAVE
A NOSE RING?
NOT ON OUR
RANCH, NO. NOT ON YOUR RANCH.
AND THESE ARE
ANTENNAS, I GUESS, AM AND FM... ?
YEAH, THOSE ARE
ANTENNAS, MEL.
THANKS A LOT, MEL,
THAT MAKES ME FEEL GREAT!
YOU ARE A HECK OF
AN ARTIST, THOUGH!
MEL, THANK YOU.
YOU BET.
GOOD TO SEE YOU
AGAIN, ALTON. SEE YA SOON.
OH, SURE, THAT
LOOKS EASY, RIGHT?
WELL, DON'T GET TOO COCKY,
BECAUSE JUST A FEW
MILES UP THE ROAD
IS A PLACE THAT CAN REDUCE
AN UNSUSPECTING COOK
TO A QUIVERING ZOMBIE.
♪
SUBMITTED FOR YOUR APPROVAL,
HUNDREDS OF MYSTERIOUS
PIECES MEAT,
EACH ONE AN ENIGMA
IN SHRINK WRAP.
CHOOSE WISELY AND
DISCOVER NIRVANA.
CHOOSE POORLY, AND YOUR DREAMS
OF A JUICY STEAK DISINTEGRATE
INTO A DRY PILE OF GRIZZLE.
HOW WILL YOU CHOOSE?
NOW THIS IS A BEAUTIFUL
SIGHT, REAL LIVE BUTCHERS.
THESE FOLKS ARE PROOF POSITIVE
THAT WE ARE NOT ALONE
IN THE MEAT UNIVERSE.
THEY'RE HERE TO HELP...
THEY'LL ANSWER YOUR QUESTIONS.
IF THERE'S ANY CHANCE THAT
YOU COULD WANT SOMETHING YOU DON'T SEE,
ODDS ARE THEY'RE
GONNA GET IT FOR YA.
LET'S GO TALK TO ONE.
THIS IS JOE,
HE'S A BUTCHER.
HE IS THE MAN... HE GREW
UP IN THE BUSINESS.
HE COULD TAKE A
STEER APART AND PUT IT BACK TOGETHER,
AND IT WOULD WALK AWAY.
JOE, WE'RE TRYING TO
FIND A PERFECT STEAK.
WHAT SHOULD SOMEBODY
LOOK FOR AS FAR AS QUALITY GOES?
YOU CAN SEE IN THE
STEAK WE JUST CUT A FEW MINUTES AGO,
THEY ARE STILL HOLDING
THE MOISTURE.
OH, YEAH, IT'S COMING
RIGHT UP OUT OF THE MEAT.
AND THAT IS WHAT YOU
HAVE TO LOOK FOR
WHEN YOU GO TO THE
GROCERY STORE, TO SEE THE MOISTURE.
AND THE COLOR HAS
TO BE BRIGHT,
IT HAS TO BE THE
SAME ON BOTH SIDES.
OKAY, SO...
AT THE SAME TIME, EXCUSE ME.
AT THE SAME TIME, WHEN
THE STEAK IS CUT,
IT HAS TO BE
CUT EVEN.
ONE OF THE REASONS
WE DO THAT IS
BECAUSE IF YOU
DON'T CUT EVEN,
IT WILL NOT COOK EVEN.
OKAY, NO SMELL.
NO SMELL.
NOTHING?
THIS MEANS
IT'S FRESH.
SO LET ME SEE IF I
GOT THIS STRAIGHT...
WE GOT THE SIRLOIN
PRIMAL, RIGHT?
♪
AND FROM THAT YOU CAN
CUT THESE BIG FRED FLINTSTONE STEAKS HERE...
TENDER, AS LONG AS YOU
DON'T OVERCOOK IT.
THEN WE MOVE ON TO THE
MIDDLE OF THE ANIMAL,
AND THE SHORT LOIN.
AND THIS IS THE SHORT
LOIN KIND OF IN ITS ENTIRETY.
YOU CAN SEE THE
CROSS SECTION
OF A PORTERHOUSE
STEAK,
AND THAT TRANSLATES
TO THIS, RIGHT? RIGHT.
NOW IF WE WERE
TO CUT
THIS PIECE AND THIS
PIECE AWAY,
WE WOULD HAVE
THIS STRIP,
AND WE WOULD HAVE
THIS TENDERLOIN.
OKAY, SO IF WE'VE
GOT A PORTERHOUSE,
WHICH IS BASICALLY
A STRIP STEAK
AND A FILLET ADDED
TOGETHER, RIGHT? RIGHT.
KIND OF LIKE THIS.
RIGHT.
IF YOU HAD A BONE
THERE, THAT WOULD BE A PORTERHOUSE. RIGHT.
FOUR DIFFERENT STEAKS
THAT CAN COME OFF OF ONE PRIMAL
CAN COME OFF OF THE
SHORT LOIN...
STRIP, T-BONE,
PORTERHOUSE AND
FILLET.
AND MOST OF US ARE USED
TO HAVING THIS ONE
WITH A NICE PIECE OF
BACON TIED AROUND IT.
AND THEN WE'VE GOT
MY FAVORITE, THE RIB PRIMAL.
AND FROM THAT WE
GET THE WONDERFUL RIB-EYE STEAK.
IF YOU WERE TO PUT
A BONE ON THIS, IT WOULD BE PRIME RIB.
NOW IT'S GOT SOME
NICE MARBLING IN IT...
♪
... WHICH IS A LITTLE
EXTRA FAT,
BUT IF YOU COOK IT RIGHT,
IF YOU COOK IT REALLY HOT,
A LOT OF THAT
FAT COMES OUT.
THE FARTHER THE CUT IS FROM THE
HEAD, THE HORNS AND THE HOOF,
THE MORE TENDER
IT'S GONNA BE,
WHEREAS YOU GET
CLOSER TO THE LEGS IN THE ANIMAL,
THE ANIMAL DOES MORE
WORK--MORE FLAVOR,
BUT A LITTLE TOUGHER.
SO THANKS TO JOE, WE
ARE SET UP WITH A JUICY RIB-EYE.
THANKS.
THERE YOU ARE, SIR.
HEY, HOW DO YOU
LIKE YOUR STEAK? CHARRED, MEDIUM RARE.
SAUCE?
BéARNAISE.
SWEET!
OH, YA KNOW, I'VE BEEN
ASKING EVERYBODY AROUND HERE
ABOUT THIS WHOLE USDA
INSPECTING THING,
BUT THEY KEEP TELLING
ME TO ASK THE FEDS.
ALL BEEF PROCESSED FOR
COMMERCIAL DISTRIBUTION
IN THE UNITED STATES
IS OVERSEEN
BY UNITED STATES DEPARTMENT
OF AGRICULTURE INSPECTORS,
WHO ENSURE THAT
SLAUGHTER TAKES PLACE
UNDER WHOLESOME AND
SANITARY CONDITIONS,
AND THAT CARCASSES ARE FREE
FROM ANY APPARENT
DISEASE OR INJURY.
THIS INSPECTION
IS MANDATORY.
GRADING, HOWEVER, IS
A VOLUNTARY PROCESS,
PAID FOR BY THE PACKER
OR PROCESSOR.
GRADES, SUCH AS SELECT,
CHOICE AND PRIME,
ARE A FUNCTION OF COLOR,
WEIGHT, FAT-TO-BODY RATIO,
AGE AND OTHER PHYSICAL
CONSIDERATIONS.
NONGRADED OR NO-ROLL MEAT IS NOT
NECESSARILY AN INFERIOR PRODUCT.
THE PROCESSOR OR PACKER HAS
SIMPLY OPTED TO SAVE MONEY
BY FOREGOING THE PROCESS.
PARDON ME, SIR,
PLEASE STEP AWAY FROM THE STEER.
(moooooooo)
NOW WE MIGHT NOT LIKE
TO THINK ABOUT IT,
BUT ALL MEAT--HECK, ALL FOOD--
IS PRETTY MUCH FULL
OF MICROORGANISMS.
THERE, I'VE SAID IT.
NOW MOST OF THESE LITTLE GUYS
ARE PERFECTLY HARMLESS,
BUT SOME BACTERIA,
LIKE LISTERIA, E. COLI
AND SALMONELLA,
CAN DO SERIOUS BODILY HARM.
THEY CAN EVEN LAND YOU IN
THAT BIG KITCHEN IN THE SKY.
NOW THAT DOESN'T MEAN THAT YOU
GOT TO TREAT ALL RED MEAT
OR WHITE MEAT OR POULTRY
LIKE IT'S ASBESTOS,
BUT YOU DO HAVE TO FOLLOW
SOME SIMPLE RULES.
FOR ONE, YOU CAN'T JUST
STICK IT IN YOUR TRUNK
AND GO SEE A MOVIE,
UNLESS, OF COURSE, YOU LIVE IN
MINNESOTA AND IT'S JANUARY.
BELIEVE ME, BACTERIA
BREED LIKE BUNNIES.
SO YOU WANT TO GET
THIS STUFF HOME
AND INTO THE COLDEST PART OF
YOUR FRIDGE AS SOON AS POSSIBLE.
NOW I LIKE THE BOTTOM DRAWER.
NOW YOUR REFRIGERATOR
SHOULD NEVER
GET MORE THAN
40 DEGREES FAHRENHEIT.
FOR OUR EUROPEAN
FRIENDS, THAT'S, AH...
LET THEM DO THEIR OWN MATH!
NOW IF YOU'RE IN DOUBT,
SPEND A FEW BUCKS
AND GET YOURSELF A
REFRIGERATOR THERMOMETER.
THIS IS CHEAP INSURANCE.
AND BELIEVE ME, WHEN YOU
THROW THAT BIG DINNER PARTY,
WHAT YOU WANT TO GET IN THE
MAIL IS THANK-YOU NOTES,
NOT A COURT SUMMONS.
♪
NOW WHEN IT COMES
TO COOKING GEAR,
IT TOUGH TO GET MUCH
MORE BASIC THAN A PAN.
IF YOU'RE NOT REAL SURE WHERE
A PAN ENDS AND A POT BEGINS,
JUST REMEMBER THAT A PAN
ALWAYS HAS ONE STRAIGHT HANDLE,
AND A POT HAS LOOP HANDLES
AND ALMOST ALWAYS
COMES WITH A LID,
WHICH IS NOT TO SAY THAT YOU
CAN'T HAVE A PAN WITH A LID.
NOW THERE ARE HUNDREDS
OF PANS OUT THERE,
DESIGNED FOR ALL KINDS OF JOBS
AND MADE OUT OF ALL
KINDS OF STUFF.
BUT IF COOKING'S GONNA BE FUN,
AND WE'RE HERE TO
SEE THAT IT IS,
YOU'VE GOTTA HAVE THE
RIGHT TOOL FOR THE JOB.
AND SINCE WORKING IN A
CLUTTERED, JUNKED-UP KITCHEN
IS ABOUT AS MUCH FUN AS
COMING DOWN WITH EBOLA,
YOU NEED TO MAKE SURE THAT THE
PIECES YOU HAVE ARE VERSATILE.
NOW SURE, THERE ARE PLENTY OF
PANS THAT CAN HANDLE A STEAK,
BUT THE ONE THAT'S BEST AT IT
JUST HAPPENS TO BE THE
KIND OF KITCHEN ESSENTIAL
THAT YOU SHOULD
NOT LIVE WITHOUT,
AND FOR UNDER $20,
YOU DON'T HAVE TO.
TO DO OUR RIB-EYE JUSTICE,
WE REALLY NEED A PAN
THAT GETS REALLY HOT.
IT'S GOTTA STAY HOT,
AND IT'S GOTTA DISTRIBUTE
THAT HEAT EVENLY.
WHAT WE NEED IS CAST IRON.
NOW UNLIKE A LOT OF
QUALITY KITCHEN WARES,
THIS ONE YOU CAN FIND IN
SOME UNLIKELY PLACES.
SAY YOU STOP OFF AT YOUR
NEIGHBORHOOD HARDWARE STORE...
YOU'RE LOOKIN' FOR A NEW
SAWSALL, OR I DON'T KNOW,
MAYBE YOU NEED SOME
TELEPHONE WIRE,
OR MAYBE A TALKING YARD
FROG, LIKE THAT.
CHANCES ARE, IF YOU LOOK AROUND,
YOU'RE GONNA BE ABLE TO
SCOPE A DEAL ON...
AH! CAST IRON SKILLET.
LIKE SAY THIS TEN-INCH
MODEL RIGHT HERE.
ANYTHING SMALLER THAN THIS
IS KIND OF AWKWARD TO USE,
AND ANYTHING BIGGER THAN,
SAY, THIS 12-INCHER,
AND YOU NEED A TEAM OF OXEN
JUST TO MOVE IT AROUND.
TAKE A LOOK AROUND YOUR
GRANDMOTHER'S KITCHEN.
I PROMISE YOU, THERE'S
AT LEAST ONE OF THESE.
'CAUSE BACK IN THE
DAYS BEFORE TEFLON
AND EXTRUDED, ANNODIZED
ALUMINUM
AND SURGICAL STAINLESS STEEL,
THIS IS WHAT YOU COOKED IN--
THREE MEALS A DAY.
IT'S SOLID IRON.
IT CAN GO IN THE OVEN, ON
THE STOVE, UNDER A BROILER,
OVER A CAMPFIRE, OVER
A JET ENGINE, WHATEVER--
IN SHORT, A VERY VERSATILE
PIECE OF COOKWARE.
AND IT'S OUR VESSEL OF
CHOICE FOR LOTS OF JOBS,
FROM COOKIN' A STEAK
TO CHICKEN PICCATA,
TO PANCAKES, TO CORN BREAD.
THIS IS AN UNFINISHED
IRON SURFACE, OKAY?
AND IT'S GOT TO BE CONDITIONED
OR CURED WHEN IT'S NEW,
SO THAT FOOD WON'T STICK.
IF YOU'VE BEEN LUCKY ENOUGH
TO INHERIT ONE OF THESE,
OR PICK ONE UP AT,
SAY, A GARAGE SALE,
YOU KNOW THAT IT'S GONNA
TURN BLACK, WHICH IS GOOD.
NOW JUST TO CHECK OUT YOUR
GRANDMA'S SKILLET...
IF IT'S NOT JET BLACK AND
SLICK AS A MAMBO BAND,
SHE'S BEEN SNEAKING IN
TAKEOUT ALL THESE YEARS.
OH, HEY BOB, COME
HERE A SECOND.
COULD YOU TELL US
SOMETHING ABOUT CURING UP THIS BAD BOY? SURE.
WELL, THE FIRST THING
YOU WANT TO DO WHEN YOU BRING IT HOME
IS WASH IT IN WARM
SOAPY WATER.
YOU DON'T WANT TO
USE A SCOURING PAD,
BECAUSE IT'LL SCRATCH
UP THE SURFACE. OKAY.
YOU LIGHTLY COAT IT
WITH VEGETABLE OIL,
PUT IT IN THE OVEN,
350 DEGREES, FOR ABOUT AN HOUR. ALL RIGHT.
THEN TAKE IT OUT, POUR
OUT ANY EXCESS GREASE,
LIGHTLY WIPE IT
DOWN... COVER IT WITH A PAPER TOWEL.
HOW DO YOU LIKE
YOUR STEAK, BOB? I DON'T EAT STEAK.
HOW DOES YOUR WIFE
LIKE HER STEAK, BOB? WE DON'T EAT RED MEAT.
HOW DO YOUR KIDS
LIKE THEIR STEAK, BOB? THEY DON'T EAT RED MEAT.
THANKS, BOB!
SINCE WE'RE GONNA BE FINISHING
OUR STEAK IN A 500 DEGREE OVEN,
THERE'S NO REASON NOT
TO CHUCK THIS GUY IN
AND GIVE HIM A HEAD START.
IT'S CAST IRON, IT DOESN'T CARE.
AND HERE AT "GOOD EATS,"
WE DON'T LIKE A LOT OF FANCY
FLAVORS MESSIN' WITH OUR BEEF,
JUST A LITTLE GROUND PEPPER
AND A LITTLE KOSHER SALT.
AND DON'T WORRY, THE
SALT ON THE MEAT
IS NOT GONNA PULL OUT ALL
THE JUICES AHEAD OF TIME.
BESIDES, IT'S GONNA GO
STRAIGHT INTO A HOT PAN.
NOW A WORD ABOUT SALT...
WARS HAVE BEEN STARTED OVER IT.
GANDHI'S FAMED MARCH TO THE
SEA WAS ABOUT MAKING SALT.
IT'S MENTIONED MORE TIMES IN THE
BIBLE THAN ANY OTHER SEASONING,
AND YET, NOT ALL SALT IS ALIKE.
THIS IS SEA SALT, WHICH IS MADE
FROM EVAPORATED SEA WATER.
IT COMES IN A FINE GRIND
AND ALSO IN CRYSTALS.
AND IT TASTES GREAT,
BUT IT'S KIND OF PRICEY.
IT'S DEFINITELY FOR COOKS
WHO DRIVE PORSCHES.
NOW, ROCK SALT...
THIS IS NOT THE STUFF YOU PUT
ON YOUR DRIVEWAY IN WINTER.
IT'S OKAY, IT'S GOT SOME
EXTRA MINERALS IN IT,
WHICH WON'T DO YOU ANY HARM,
BUT YOU HAVE TO HAVE
A GRINDER FOR IT,
AND I HAVE A HARD TIME
JUST KEEPING UP WITH A PEPPER GRINDER.
THIS IS GOOD OL' TABLE SALT.
IT'S GOT IODINE ADDED TO IT
SO YOU WON'T GET A GOITER.
I KNOW THAT'S A MAJOR CONCERN.
THIS STUFF'S GOT ANTI-
CLUMPING ADDITIVES,
WHICH, WELL, KEEP
IT FROM CLUMPING.
I DON'T LIKE WORKING WITH IT
BECAUSE IT'S HARD TO PINCH,
IT'S HARD TO CONTROL.
I THINK IT JUST TASTES FUNNY.
KOSHER SALT NOT
ONLY TASTES GREAT,
BUT THE JAGGED LITTLE
FLAKES STICK TOGETHER,
SO THAT YOU CAN PICK
IT UP AND CONTROL IT,
WHICH HELPS YOU SEASON THINGS.
NOW THESE FLAKES ALSO
WILL STICK TO THE OUTSIDE OF OUR STEAK
AND HELP GIVE US THAT
CRUST WE'RE AFTER.
TABLE SALT WILL JUST DISSOLVE
WHEN IT HITS THE PAN.
KOSHER SALT IS A
PANTRY ESSENTIAL.
FOR GOODNESS SAKES, KEEP
IT NEAR YOU ALWAYS.
♪
WE HAVE PLUCKED OUR PAN
FROM THE 500 DEGREE OVEN,
BUT IT'S STILL NOT HOT ENOUGH,
SO I'M GONNA PUT IT OVER
HIGH HEAT AND LEAVE IT THERE
FOR AT LEAST ANOTHER
FIVE MINUTES.
NOW THIS THING'S A BRANDING
IRON AT THIS POINT, OKAY,
SO PLEASE HANDLE IT WITH A
FOLDED TOWEL OR A POT HOLDER,
OR SOMETHING, OR ELSE YOU'RE
GONNA END UP IN THE BURN WARD.
NOW TO THE STEAK...
A LITTLE SEASONING--WE'RE GONNA
USE A GOOD BIT OF KOSHER SALT.
BELIEVE ME, THIS ISN'T TOO
MUCH.
GOT TO HAVE SOME ON BOTH
SIDES--
YOU REALLY WANT IT ON THERE.
A COUPLE OF TURNS
OF BLACK PEPPER...
NOW WE WANT TO LUBE UP THE MEAT
A LITTLE BIT WITH SOME OIL.
THIS IS GONNA HELP THE HEAT GET
INTO THE NOOKS AND CRANNIES
AND GIVE US THAT BROWN
CRUST WE'RE AFTER.
IT ONLY TAKES A FEW DROPS.
AND JUST KIND OF TOSS IT
AROUND ON THE PLATE A BIT,
JUST TO GIVE THE
MEAT A NICE GLISTEN.
THERE, NOW, INTO THE PAN.
HERE'S THE POINT WHERE YOU'RE
GONNA HAVE TO TRUST ME.
DO NOT TOUCH THIS
FOR 30 SECONDS.
BECAUSE WE'RE COOKING
WITH SUCH HIGH HEAT,
THE KIND OF OIL WE USE
IS KIND OF IMPORTANT.
YA SEE, EVERY FAT HAS A
TEMPERATURE AT WHICH IT BURNS
AND GETS NASTY TASTING.
IT'S CALLED THE SMOKE
POINT, AND SURE ENOUGH,
IT'S THE TEMPERATURE AT WHICH
ANY GIVEN OIL STARTS SMOKING.
WE NEVER COULD USE
BUTTER OR EXPENSIVE EXTRA VIRGIN OLIVE OIL FOR THIS,
BECAUSE IT BURNS
REALLY EASILY.
A LITTLE HIGHER UP THE
SCALE YOU GET CORN OIL
AND CANOLA, WHICH
ARE OKAY.
BUT UP AT THE TOP OF
THE SCALE ARE OILS
LIKE PEANUT OIL AND
SAFFLOWER OIL,
AND THEY ARE PERFECT
FOR HIGH-HEAT COOKING
LIKE SEARING AND SAUTéING.
IT'S BEEN 30 SECONDS, SO I'M
GO AHEAD AND FLIP THIS OVER.
NOW SEE, THAT BROWN CRUST,
THAT'S WHAT WE'RE AFTER,
SO WE'RE GONNA LEAVE IT
FOR ANOTHER 30 SECONDS.
A LOT OF COMPLEX PHYSICS
AND CHEMISTRY STUFF
GOES ON DURING SEARING,
BUT, HEY, I WANT TO EAT,
NOT WRITE A DISSERTATION.
SO HERE IT IS IN SIMPLE TERMS.
YOU NEED A REALLY HOT PAN,
A LITTLE BIT OF FAT ON THE MEAT,
AND THE PATIENCE TO LEAVE
IT ALONE TO DEVELOP THAT NICE BROWN CRUST.
NOW IT'S BEEN
ANOTHER 30 SECONDS,
AND WE'VE GOT A REALLY
GREAT CRUST ON BOTH SIDES.
BUT THE INSIDE OF THE
MEAT IS STILL NOT DONE,
SO I'M GONNA MOVE THE
WHOLE THING INTO THE OVEN--
RIGHT IN THE 500 DEGREE OVEN.
I'M GONNA LEAVE THAT IN
THERE FOR TWO MINUTES,
AND THEN I'M GONNA FLIP IT AND
LET IT FINISH ANOTHER TWO.
WHY BOTHER, YOU ASK?
WHY NOT JUST DO THE WHOLE
THING ON THE BURNER?
WELL, IF I DID, BY THE TIME THE
MEAT WAS DONE ON THE INSIDE,
THAT NICE BROWN CRUST
WE'VE GOT WORKING FOR US
WOULD BE PRETTY MUCH
A BLACK SHELL.
BY DOING IT THIS WAY,
WE LET THE RELATIVELY
LOWER HEAT INSIDE THE OVEN
MOVE INTO THE MEAT AND
FINISH IT GENTLY.
YA KNOW, I THINK A LOT OF
PEOPLE ARE INTIMIDATED BY STEAK
BECAUSE OF THE WHOLE
DONENESS/TEMPERATURE THING.
BUT CONTRARY TO POPULAR LEGEND,
IT DOESN'T HAVE ANYTHING TO DO
WITH THE PHASES OF THE MOON.
NOPE, YOU CAN ACTUALLY TELL
DONENESS BY FEELING THE MEAT,
OR YOU CAN TAKE ITS TEMPERATURE.
MY, WHAT A BIG PROBE YOU HAVE!
HEY, GOOD FOR
STEAK? NO, THIS IS A CANDY THERMOMETER.
OKAY, HOW ABOUT THIS
LITTLE GUY?
THAT'S A CAPPUCCINO
FROTHER THERMOMETER,
SO YOU DON'T BURN
THE MILK IN YOUR CAPPUCCINO. YOU'RE JOKING.
NO, I'M NOT.
HOW HAVE I LIVED WITHOUT THAT ALL THIS TIME?
OKAY, I GIVE.
I'D RECOMMEND THE INSTANT-READ THERMOMETER.
OKAY.
IT HAS A NICE SKINNY PROBE,
SO YOU DON'T LEAK
THE JUICES OUT OF YOUR MEAT.
IT HAS AN
ON/OFF SWITCH,
AND IT HAS A DIGITAL
READOUT THAT GIVES YOU
A QUICK AND ACCURATE
TEMPERATURE READING.
AND A FREE BATTERY.
COMES WITH A FREE BATTERY TOO.
HEY, HOW DO YOU
LIKE YOUR STEAK? MEDIUM RARE.
SAUCE?
NO, I DON'T CARE FOR SAUCE.
A PURIST.
SO FOUR MINUTES IS UP
AND OUR STEAK IS DONE,
AND IT LOOKS REALLY GREAT.
NOW ONE OF THE THINGS
THAT'S SO TERRIFIC
ABOUT USING AN INSTANT-
READ THERMOMETER
IS YOU CAN LITERALLY
TEACH YOURSELF DONENESS,
LEARN WHAT TO LOOK FOR.
SO WHENEVER I USE THIS THING,
I LIKE TO GO INTO
THE SIDE OF THE MEAT,
BECAUSE I'M REALLY INTERESTED
IN THE TEMPERATURE RIGHT IN THE MIDDLE.
OKAY, 137 DEGREES--THAT'S
GREAT, PRETTY MUCH MEDIUM RARE.
♪
SO WHEN YOU KNOW YOU'VE GOT THE
TEMPERATURE WHERE YOU WANT IT,
TAKE A MINUTE AND
LOOK AT THE STEAK.
FEEL IT.
NOW SEE, THERE IS SOME
RESILIENCE THERE,
BUT IT'S STILL REALLY
SOFT... THAT'S MEDIUM RARE.
NOW ONCE YOU LEARN
WHAT YOU'RE AFTER,
YOU CAN SAVE THIS THING FOR
LEG OF LAMB AND ROAST PORK.
A STEAK OR ANY PIECE OF MEAT
IS KIND OF LIKE THIS KETTLE,
AND WHEN YOU'RE COOKING IT,
YOU'VE GOT HEAT PUSHING
ON THE TISSUES,
FORCING JUICE INTO THE STEAK.
NOW IF YOU WERE TO POKE INTO
IT OR CUT IT AT THIS POINT,
THE HEAT WOULD JUST PUSH THE
JUICES OUT ONTO THE PLATE,
AND YOU'D BE LEFT WITH, WELL, A
NASTY LITTLE DRIED PIECE OF MEAT
FLOATING ON A POOL OF JUICE,
WHICH ISN'T SO NICE.
BY RESTING THE MEAT...
WELL, IT'S LIKE
TURNING THE HEAT OFF
OF THIS KETTLE,
ALTHOUGH NOT AS FAST.
YOU TAKE IT AWAY
FROM THE HEAT
AND GIVE THE PRESSURE OF
HEAT TIME TO RECEDE,
AND THE JUICES REDISTRIBUTE
THROUGH THE MEAT.
WHAT COULD'VE BEEN
A PIECE OF LEATHER
IS NOW A OF JUICY STEAK.
SINCE WE VIOLATED ITS
CELLULAR STRUCTURE
WITH, OH, SEVERAL HUNDRED
DEGREES OF HEAT,
THERE IS GONNA BE
SOME JUICE LOSS.
WHAT I LIKE TO DO IS TO
GET THAT STEAK ELEVATED
AND OUT OF THOSE JUICES,
SO THE BROWN CRUST
WE'VE BEEN WORKIN' SO HARD
TO GET WON'T DISSOLVE.
I LIKE TO USE A LITTLE PLATE--
IT CAN BE A SAUCER, WHATEVER--
AND JUST SCOOT IT RIGHT
UP UNDER THE MEAT,
SO THAT THOSE JUICES DRAIN
AWAY.
NOW THAT STEAK'S SUPPOSED TO
REST, NOT FREEZE TO DEATH,
SO, I LIKE TO TAKE JUST A
LITTLE BIT OF ALUMINUM FOIL
AND LIGHTLY COVER IT.
NOW BE PATIENT... LEAVE IT
ALONE FOR THREE MINUTES,
AND I PROMISE YOU
WILL BE REWARDED.
♪
OKAY, HERE'S A LITTLE
HELPFUL CAST IRON HINT--
AND THIS IS MY FAVORITE
FEATURE ABOUT THE PAN--
YOU NEVER WASH IT.
JUST WHEN YOU'RE DONE COOKING,
PUT A LITTLE FAT IN THE PAN,
IF THERE ISN'T ANY, ADD ABOUT
A TABLESPOON OF KOSHER SALT,
AND SCRUB IT WITH A WAD OF
PAPER TOWELS OR AN OLD RAG.
WHEN THE PAN'S CLEAN, AND
YOU'LL BE ABLE TO TELL
BECAUSE THE SALT WILL BE
FILTHY, JUST DUMP OUT THE SALT
AND WIPE OUT THE PAN...
YOU'RE GOOD TO GO.
COOL, HUH?
NOW THIS LOOKS GREAT.
YOU CAN TELL THAT
THIS STEAK RESTED
BECAUSE THE JUICES
ARE IN THE MEAT
AND NOT ALL OVER THE
BOARD AND THE PLATE.
YOU MIGHT HAVE TO COOK
A FEW STEAKS BEFORE YOU NAIL YOUR TECHNIQUE,
BUT THAT'S WHAT'S SO GREAT
ABOUT THIS KIND OF COOKING.
BECAUSE WHEN YOU START PAYING
ATTENTION TO WHAT YOU'RE DOING,
YOU START LEARNING
ABOUT THE FOOD,
AND THAT'S A LOT MORE VALUABLE
THAN THE ANY RECIPE.
THINK OF IT AS AN
EXPERIMENT YOU CAN EAT.
WE'VE PROVEN THAT THERE'S NO
GREAT MYSTERY TO A GOOD STEAK.
YOU USE GOOD MEAT.
YOU USE A HEAVY PAN
OVER HIGH HEAT.
YOU FINISH IT IN THE OVEN,
AND YOU DON'T MOVE IT AROUND.
NOW I KNOW WHAT SOME
OF YOU ARE THINKING...
HOW IS HE GONNA EAT
THAT RED MEAT?
HOW CAN HE PUT THAT
POISON IN HIS BODY?
WELL, WHY DON'T YOU
ASK MY DINNER GUEST, A DIETICIAN.
SO CAROLINE, HOW ARE
YOU GONNA PUT THAT IN YOUR BODY?
WELL, CONSIDERING IT'S
FULL OF VITAMINS,
IRON, B-12,
PROTEIN--NO PROBLEM.
WELL, THERE YOU HAVE IT.
JOIN US NEXT TIME FOR
MORE "GOOD EATS."
DON'T FORGET TO BRING YOUR
BRAIN AND YOUR APPETITE,
AND IN THE MEANTIME,
PLAY WITH YOUR FOOD.
HOW'S THE STEAK?
GREAT.
GREAT.
I DON'T DO THIS
EVERY DAY,
BUT THREE TIMES
A WEEK'S NOT BAD.
♪