Welcome to Gordon to stake here.

Multiple at the Amazing Shoot.

I'm about to surprise for talented comics.

Jews.

They think they're in a competition.

I have no idea that I'm here to judge him today, so be super quiet.

But good news is it's a little surprise.

So wait your half in our mystery box.

So they're just started, and, uh, they're about to get the shock of their lives.

Way finishing.

My goodness.

May Let's just say the students are doing well, right?

It looks good.

It looks fast.

Four individuals for very strong individuals.

Suddenly, there's anyone first place suit.

Good job.

Good job.

It is a steak off.

Okay, Now, look.

So the stakes out of the room temperature, rib eye.

I use this a lot because of the marvel in the fact that you find a great revising the coloring rib eye.

Because this eye in the middle here is like this sort of chef piece on this rib cap.

Here is the bit That is absolute delicious.

Okay, So first thing I'm gonna do lift at the stake, I'm just seizing the tray.

Okay.

So and pepper quite generously, because we lose 30% of that before.

Actually goes in the path.

Then later, steak on top.

Good.

And then again, a nice salt pepper again.

Now, it looks like we put a lot of season on there.

But like I said, we lose a lot of it, and they would like to do.

Then from there is rolling around in little mop up seasoning.

Now, sometimes you can have Ah, beautiful ancho chili rub coffee.

Robert goes so well with rib eye.

Yeah.

Then I get the fat side down the chain and lead there, and I also mop that up as well.

I hate waste, right?

Only use all that seasoning.

Now that steak is done beautifully seasoned all the way around.

Yes, really?

From there.

Telling the hand pan nice and hot.

Okay, you started a touch of all in their first, so the butter doesn't oil into the pan.

And then the Pangos trade in a tablespoon.

First, when you put the stake in les away from you straight down, always away good from there.

If you lift that up and just make sure that no thinking great as that caramelizing you see that you have really good come back and pick up my time.

Okay.

From Arab Maxim down now.

My time until I'm a garlic in that.

Okay, I'm not gonna start off with sort of normal butter just down the sides.

You'll see that.

Absolutely.

A nice nut.

Brown.

Beautiful from their little state.

Very good.

There you go.

I'm a get in their way.

So they all sorts of bottom of burning brake.

Carefully lift up that side down and see that fat underneath.

That change, that's a little more fat.

We render the flavor profile that status and get better and better.

Now, from that, keep it really nice.

And I wanna go with truffle butter, mind you take some truffle butter in and then put it down to the side, Take a spoon, okay?

And lifted Catholic Push the steak up on the base My state with that trouble butter and literally put it aside.

And now we're doing now is making that take even more tender for the flats rendered down inside that beautiful caramelization.

I'm not Yes, almost like mooning.

Over three and 1/2 4 minutes max dimensionally side.

And then from there, take down.

Let it rest now.

One point of time.

Hold it up again.

Turn around.

Very Catholic.

Now I'm gonna go to medium rare.

Okay?

That means I'm gonna take out the pan Rat, come up with my guys.

Start off with that lift up my psych, but hesitation side up on literally over there.

I'm gonna put on my arm mats over the tone.

Let that sit.

Okay?

Yeah.

Beautiful.

Finally, something that you'd recognize.

Absolutely.

I guarantee you next, Bobby.

Trust me.

Rib eye.

Good job, Sam.

Everybody.

Great job.

Great.

Hello, Baltimore.

It's guys theory here.

Happy Mother's Day.

Don't I look good, Slim?

Hello, Baltimore.

Is Bobby Flay here wishing you all a very happy Mother's Day?

Yes.

You didn't know is English, but making I cook next.