(guitar stings) – How hot does this thing get? – Burn off your fucking nutsacks. It’s fucking hot. (guitar music) – Let’s try not to fuck up. We’re gonna put some coin down
on a nice, beautiful steak. I want to be able to go home and cook this and not feel like I just
totally blew my money. Or it’s like, “Oh shit, that’s medium-well “and now I’m pissed off.” So, how do we do that? – We’re gonna try not to get your pop-shot on too early here.
(laughs) We’re gonna start off with
a nice piece of steak, which I like my porterhouse. You’re gonna start with
some good Maldon salts. – Maldon’s?
– [Tin] You wanna do this? – What? – You should do this, here. – I should do this? All right, what is Maldon salt? – It’s just a type of salt that is flakes. It’s larger in pieces, so
you actually taste more salt without being it too salty. If you think it’s too much salt,
that’s about where it’s at. Then you take some olive oil. I’m gonna take it in the pan. – OK. – We’re gonna oven-sear it, cook it first, to about 100 degrees, which is rare, and then we’re gonna let it rest, and then we’re gonna
sear it to medium-rare. This is about an inch and a half, so this will probably
cook at 375 to 400 degrees for about 15 minutes. – [Jeremy] You guys opened this restaurant about two months ago that you guys opened? – Yeah, just about two months, yeah. – When I first came in,
it was really different than a lot of steakhouses I’ve been to. It’s ’cause you’re known
for Little Sister, Abigaile. What made you want to open a steakhouse? – Right now, I just want to go back, all the other restaurants
are very flamboyant, very rich in flavors. So I wanted to do something
for the city, and for myself, just a really nice, rustic steakhouse that’s classic, Americana, you
know what you’re gonna get, quality, bomb-ass fucking
steak, good sides, with a twist to it,
meaning new techniques, but yeah, just good, solid Americana food. The idea of cooking itself,
when you over-complicate things, it really ruins the joy of
cooking and why you do it. Cooking at home is, it’s
just fucking rad, you know? – Yeah. – It’s why you have friends over. You drink, you party, you cook some shit, it’s just fun, exciting, and I don’t want to
over-complicate things. (sizzling) Here we go. See how soft and springy it is? – What would this be? This is like, rare?
– [Tin] This is rare. It’s perfect. Make sure you don’t have
too much fat on there, on a dry pan. It has enough fat on this to sear. (sizzling) – [Jeremy] Get it right in there. – Nice sizzle sound. – And you don’t want to move it, right? – No, just leave it there for
about 45 seconds to a minute. Add some butter. – The chef’s secret. A shit-ton of butter. – And then I’m gonna have some garlic. Some fresh thyme. You want that hot butter right
over the herbs and the garlic so you want to release some
of that nice thyme flavor. Check that out. – So, actually, you give the
rest before you do the sear? – Yes.
– [Jeremy] OK. – So you want to rest it out of the oven for a good 20 minutes. – Which we did, through
the magic of television. – Absolutely. Some of this grey sea salt. – Wait a minute, do I get to do this one? – [Tin] You may.
– Oh, shit. I’m useful again. – Add a little bit of cubed pepper. That is absolutely
fucking delicious-looking. Gonna use a little fresh wasabi, which is a lot more milder,
just a perfect amount of heat. – I’m gonna shank you now and eat the whole damn thing myself. You gotta grab a fork,
man, you gotta dig in. – I already know it’s good. You don’t gotta tell me. (laughs) See how it’s just not gray on one side? It’s just flushed throughout? – Yeah. – That’s what you really want. – I mean, this is absolutely awesome shit. Now I’m gonna go home
and not fuck this up. That should be the
other name of this show. – Don’t fuck it up? – Don’t fuck this up. – That’s good. (rock music)