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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and I'm here with my

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Speaker 1: daughter and co host, and I'm always Hungry. Sophie and

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Speaker 1: I gather around my stove to cook together. Well you cook,

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Speaker 1: I asked the questions, and eat the food and does

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Speaker 1: any food left? We come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. Okay, So here we're talking

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Speaker 1: about oven too table, which has been a way that

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Speaker 1: I've been cooking for a very long time the first

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Speaker 1: time I started cooking of into table dishes. Let me

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Speaker 1: just let me just define exactly what I'm talking about.

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Speaker 1: Something that you put in the oven in a in

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Speaker 1: some sort of of improved dish. It could be a

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Speaker 1: casuela that you'd see like in either you know, Mexico

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Speaker 1: or Spain, so to speak. Um, you know those are

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Speaker 1: those earthenware terra cotta like dishes, um that are of improof.

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Speaker 1: Or it could be a castor old dish. It could

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Speaker 1: be a Pyrex dish. Um. It could be an oval

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Speaker 1: gratin dish, uh, you know, stoneware. It could also be

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Speaker 1: cast iron, like a regular cast iron pan or a pot,

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Speaker 1: or it could be an enamel coated um cast iron

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Speaker 1: pan and pot like you know, like like lake Husay

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Speaker 1: or stop or something like that. Um. Any of those

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Speaker 1: work really well. Some of them are pretty prettier than others.

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Speaker 1: The old school ones are the pyrex ones. You know

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Speaker 1: what those look like most of the time they're clear,

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Speaker 1: they look like glass bowls, but they're actually ovenproof, you know,

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Speaker 1: to a certain temperature. And so the idea here is

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Speaker 1: that you make, you make something in these vessels, you

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Speaker 1: put them in the oven to finish to to finish

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Speaker 1: cooking them. When they're done, you take them out of

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Speaker 1: the oven and you put them in the middle of

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Speaker 1: the table, so it's oven to table. So you're not

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Speaker 1: transferring a bunch of things and creating a lot of

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Speaker 1: you know, dishes, and you know, and you're taking out steps.

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Speaker 1: And there's also something really I think very comforting and

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Speaker 1: home you at it great for Sunday night dinner, is

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Speaker 1: great for family style dinners, just great for anything. Really.

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Speaker 1: I mean, I cook out of my pizza oven a lot.

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Speaker 1: And the thing about that, listen to pizza oven is

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Speaker 1: is a luxury to have, So I don't want to say,

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Speaker 1: it's not a good thing to have. But the problem

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Speaker 1: with them is that it takes you three hours to

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Speaker 1: heat them. So if you're just gonna cook pizza in them,

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Speaker 1: you better cook a lot of pizza. Like, you don't

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Speaker 1: turn your oven on for one pizza. It just doesn't.

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Speaker 1: It's it's a waste of energy. And so what I

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Speaker 1: do is when I when I'm gonna fire up my

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Speaker 1: pizza oven, what I do is I try to is

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Speaker 1: I try to do a lot of things out of

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Speaker 1: the pizza oven so I don't waste the energy. And

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Speaker 1: it's an amazing it's an amazing piece of equipment. It

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Speaker 1: gets incredibly hot. It's very very useful. So if I'm

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Speaker 1: gonna make pizzas, I'm also gonna like I can cook

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Speaker 1: a steak in a cash on iron pan, I can

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Speaker 1: do a pasta in a in a caswell or some

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Speaker 1: earthenware dish and serve you know, a baked pasta. Um.

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Speaker 1: You know. One of the things that I like to

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Speaker 1: do is I like to little appetizers over the table

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Speaker 1: as well, not just entrees. So I do this dish

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Speaker 1: where it's like roasted mushrooms and goat cheese with some

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Speaker 1: fresh thyme, maybe some chili oil. So you just think,

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Speaker 1: think about it this way, right, So you have like

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Speaker 1: let's say, no, not like a dip roasted mushrooms. So

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Speaker 1: you take like, oh, the mushrooms are the main last,

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Speaker 1: the mushrooms in the main event. So yes, but think

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Speaker 1: about this way. So you have sliced This is actually

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Speaker 1: interesting because this is like a little bit like that

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Speaker 1: TikTok dish with the feta cheese. And I'll explain to

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Speaker 1: you about this in a minute. I want I'm gonna

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Speaker 1: paint the picture for you. You have shataki mushrooms, you

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Speaker 1: have oyster mushrooms, you have cremini mushrooms. They're all sliced up.

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Speaker 1: You see them in a in a bowl with like

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Speaker 1: some olive oil, salt and pepper and some fresh garlic.

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Speaker 1: You lay them into a earthenware dish that you're gonna

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Speaker 1: put in the oven one layer across. You take a

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Speaker 1: slice of cheese like out of a out of a log,

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Speaker 1: put it right in the middle. You sprinkle some fresh

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Speaker 1: thyme over it, some extra virgin olive oil, salt, and pepper,

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Speaker 1: maybe a chili pepper or to put it into the oven.

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Speaker 1: So what happens the mushrooms start to roast, the juices

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Speaker 1: start to melt together, the fresh time starts to right,

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Speaker 1: and then what happens to the goat cheese. Well, the

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Speaker 1: goat cheese doesn't have a lot of liquid in it,

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Speaker 1: so it melts, but it doesn't melt and run. It

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Speaker 1: just gets soft. Okay, so now and it gets a

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Speaker 1: little brown on top. Today you take it out of

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Speaker 1: the oven and you mix it up and you serve

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Speaker 1: that on like some toast, goat cheese, mushrooms, garlic time

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Speaker 1: say less, yes, right, yes, maybe like splash a little

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Speaker 1: aged balsonamic vinegar on top of it. Game time. That's

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Speaker 1: a really good appetizer. And then the classic eggplant pamagana.

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Speaker 1: Now this is not egg plant parmesan, which is the

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Speaker 1: Italian American version where there's lots of mozzarella, cheese and

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Speaker 1: tomato sauce on top of it. Basically, in Italy you'll

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Speaker 1: see like zucchini parmigiano, or you'll see eggplant parmigiano um

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Speaker 1: artich choked parmigiano, And basically what you're what you're getting

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Speaker 1: is maybe like a little bit of tomato with thin

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Speaker 1: slices of eggplant that have been roasted and some parmegiano

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Speaker 1: or regiano cheese. That's it. So it's not a very

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Speaker 1: big melted cheese dish. It's most it's really about the

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Speaker 1: eggplant or the zucchini or the artichokes. And that's a

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Speaker 1: that's another really good dish to do of the table

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Speaker 1: as well, comes out really nicely. All right, Sophie. We're

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Speaker 1: making a baked pasta, which is basically a pasta that

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Speaker 1: you cook almost all the way through and then you

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Speaker 1: put it in some sort of earthenware dish or casserole

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Speaker 1: or something like you know, um of improof to get

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Speaker 1: it crispy well, to bake it in the middle and

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Speaker 1: then also get a crusty on the outside, and then

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Speaker 1: and then it's great to serve it right in the

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Speaker 1: middle of the turble. Alright. So basically what I did

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Speaker 1: was I I'm sort of saying, so I'm saying some

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Speaker 1: how to Talian sausage. So this is gonna be how

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Speaker 1: to Italian sausage. A vodka sauce, which is a tomato

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Speaker 1: cream sauce with vodka in one of your favorite so broccoli, Rob,

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Speaker 1: it's gonna have some fontina cheese rolling through it, and

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Speaker 1: we're gonna put some parmesan and some mucharella on top,

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Speaker 1: and we're gonna bake it all right, So I have

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Speaker 1: the how to Italian sausage. You're gonna get that nice

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Speaker 1: and crusty cooked all the way through, and we're gonna

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Speaker 1: save some of the fat from the sausage because that's

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Speaker 1: it's going to add more flavor all through the pasta.

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Speaker 1: All right. Then I'm gonna take tomato sauce that I

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Speaker 1: have made right into the sausage fat and a flash

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Speaker 1: and vodka stuff, and then you let the alcohol cook

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Speaker 1: out of the vodka to the tomato sauce. I know

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Speaker 1: you love this dish. And then you can use heavy

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Speaker 1: cream and creme frash. And we need to heavy cream

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Speaker 1: because that's what I have. Let me sure the vodka

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Speaker 1: cooks out a little bit cream just as touched. So

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Speaker 1: you want the sauce to be kind of like like

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Speaker 1: a pink color. How's that color? Beautiful? So what you

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Speaker 1: want light? I know your vodka sauce aficionado. I'm trying

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Speaker 1: to think about, like, how did you plate things at below?

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Speaker 1: I don't have a lot of memories from below. You

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Speaker 1: don't know. I have a lot of memories in the

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Speaker 1: kitchen at Bolo So Bolow was open from for fifteen years,

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Speaker 1: so that would be two thousand and nine or something

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Speaker 1: like that. Yeah, we had a fifteen year lease and

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Speaker 1: when the lease was up, they actually knocked the building. Now,

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Speaker 1: so we had an oven in the dining room. There

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Speaker 1: was an oven station next to the bar. Yes, it

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Speaker 1: was like about five or ten feet from the bar,

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Speaker 1: by about ten feet from the bar. And so we

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Speaker 1: had the indoor kitchen, which was a very small kitchen.

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Speaker 1: But then we had this kitchen in the dining room

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Speaker 1: and it was it was an oven station, and we

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Speaker 1: did a lot of these oven to table dishes and yeah,

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Speaker 1: and and and that's you know, that's that was. You know,

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Speaker 1: it was a Spanish restaurant. And when I say Spanish,

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Speaker 1: it wasn't completely authentic, of course, because I'm from New

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Speaker 1: York City. So I was doing the New York City

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Speaker 1: version of what I thought, as you know, Spanish with

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Speaker 1: Spanish ingredients. And of course I was inspired by all

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Speaker 1: these classic dishes and you know, one of them was

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Speaker 1: you know, shrimp and garlic, which is a classic one.

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Speaker 1: And we served the mushroom dishes, and I did something

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Speaker 1: called um I did a uh this roasted eggplant and

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Speaker 1: Montego cheese salad where we roasted thin layers of baby

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Speaker 1: Italian eggplant with manchego cheese and oregano, like layer after layer,

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Speaker 1: so it was like ten or twelve layers and we

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Speaker 1: roasted in the it's so good, and then the spalsamic

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Speaker 1: laze on top. I'll make that fear at some point,

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Speaker 1: But how did you plate things that below table? But

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Speaker 1: like in what will you say? And what in like

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Speaker 1: insuelas a lot of cazuellas. Yeah, not everything, I mean

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Speaker 1: something balls and plates and stuff like that. But but

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Speaker 1: we we definitely served a lot of things in Cazuela's,

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Speaker 1: just like we did at Gatto. I feel like I

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Speaker 1: remember when they were closing, when you were closing below,

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Speaker 1: Like I was there on a day when like someone

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Speaker 1: came in and was like can I buy these chairs

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Speaker 1: in this table from your dining room? Like I like

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Speaker 1: proposed to, like my my wife. Does that happen a lot? Well?

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Speaker 1: What does what happened to? People get proposed? Stop it?

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Speaker 1: Like do people like make requests like that? Like when

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Speaker 1: one of your restaurants has been closing or shut down

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Speaker 1: or something like. Do people make requests like that? Every

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Speaker 1: once in a while, something like that happens, But really

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Speaker 1: what happens is like when Masa Grille closed after twenty

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Speaker 1: seven years, Okay, we announced that we were closing, and

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Speaker 1: we announced that we were closing because well, first of all,

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Speaker 1: we wanted the customers don't understand that so they weren't

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Speaker 1: making reservations months at ahead of time. And also we

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Speaker 1: wanted people to to have a chance to to to

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Speaker 1: come back one one last time. And you can imagine

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Speaker 1: after twenty seven years, some significant events took place there

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Speaker 1: for people. You know, people got engage their people had

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Speaker 1: their first anniversary there, people got decided to get divorced there.

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Speaker 1: I mean, it was all kinds of things. I mean,

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Speaker 1: you know, there's like you know, and so like what

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Speaker 1: happens is people people tell me stories all the time

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Speaker 1: about special things that have happened in my restaurants that

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Speaker 1: are significant to their history of their life, and it's

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Speaker 1: it's just sweet, It is really nice. I mean, like,

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Speaker 1: do you have any idea how many engagement rings I've

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Speaker 1: like hidden in desserts in my life? Oh? My God,

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Speaker 1: I didn't even think about that. That happens all the time.

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Speaker 1: Oh my god, that's so funny. I feel like you

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Speaker 1: only see that in movies. Didn't really realize people do that.

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Speaker 1: Can we talk to Bobby, Yeah, what's up? Hey, listen,

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Speaker 1: I'm gonna get engaged tonight. Can you hide this into

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Speaker 1: some of the food. I'm like, yeah, you just don't

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Speaker 1: let her eat it, but you know, and so yeah,

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Speaker 1: and then all of a sudden, like they're eating like

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Speaker 1: this chocolate cake, and then you know, usually i'd make

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Speaker 1: it pretty obvious. It's not like a king cake like

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Speaker 1: New Orleans. We have to go find the ring, but like,

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Speaker 1: you know, it's it's more like, um, you know, like

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Speaker 1: it would be like a slice of chocolate cake and

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Speaker 1: like right on top of the cake would be this

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Speaker 1: like beautiful diamond ring. You know, It's like you know,

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Speaker 1: and then she like freaks out, how's that color beautiful? Yeah?

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Speaker 1: Now you're a vodka sauce aficionado. And then we're gonna

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Speaker 1: take the cooked reggae Tony, put it in the sauce.

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Speaker 1: Put in the sauce, and then the sausages that are

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Speaker 1: cooked the blanche broccoli. Rob gonna cut this up a

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Speaker 1: little bit salt and pepper. Put the broccy robin there

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Speaker 1: that's blanched, and then we have some fresh regano. Drop

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Speaker 1: that in there, fresh Italian parsley. The bland looks a

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Speaker 1: little dry, so I'm gonna have a little more sauce

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Speaker 1: and a little pasta. Work nice. So so basically, so

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Speaker 1: now that's just heated up. I'm gonna put this in

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Speaker 1: a mixing bowl. Then we're gonna add some some grated

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Speaker 1: fontina cheese into the pasta, some parmigiano, a little splash

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Speaker 1: of cream in there, and then we're gonna mix this

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Speaker 1: up and we're gonna or this into a the earthenware

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Speaker 1: dish of improof. Wow, it can't we to eat? This

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Speaker 1: looks so good. Then you're gonna take so mozzarella that's

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Speaker 1: great and put it up right on top. Yeah, and see,

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Speaker 1: this is what's great about this is you can prep

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Speaker 1: this to right to this point, and then when your

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Speaker 1: guests get there, you can put it in the oven.

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Speaker 1: You know, if someone just happens to come over, I

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Speaker 1: think you need to find some friends. I'm gonna put

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Speaker 1: this in the oven for like twenty minutes until it

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Speaker 1: gets heated all the way through and then the cheese

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Speaker 1: on the on top melts, gets a little crusty. Uh.

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Speaker 1: And then like in terms of entrees for like oven

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Speaker 1: to table stuff like you know, baked pastas is clearly

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Speaker 1: one of the one of the one of the most

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Speaker 1: popular things to do. Enchiladas. You know, you you take chicken,

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Speaker 1: roll them into the tortillas, stack them into a into

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Speaker 1: a cast role dish, cheese, sauce layers, and then you know,

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Speaker 1: you bake it in the oven. It's delicious. You know.

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Speaker 1: Lasagna is another good one. Then there's also like like

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Speaker 1: I want you to think of the oven the table.

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Speaker 1: It's not such a big deal because it's really not

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Speaker 1: a big deal. I just want I like, just you

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Speaker 1: have to have the right things you don't actually, yes,

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Speaker 1: you do. Like you can do long cooking things like

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Speaker 1: if you did like a pork like like in the

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Speaker 1: in the in the winter. I like making pork and

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Speaker 1: green chili stew, which is like pork shoulder. It takes

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Speaker 1: a long time to cook it, like hours, makes your

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Speaker 1: house smell good for the whole day, like green chilies, tomatos,

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Speaker 1: some chicken stock. Just let it cook until the pork

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Speaker 1: gets really really soft, you know, you cube them and

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Speaker 1: then you can serve it with like a bunch of

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Speaker 1: garnishes on the side. But you can just take the

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Speaker 1: entire pot of that pork and green chili stew it

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Speaker 1: put it right in the middle of the table. You

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Speaker 1: have to transfer it. Same thing like if you make

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Speaker 1: chili like I do, like a having black bean chili,

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Speaker 1: and then you serve garnishes on the side, but you

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Speaker 1: served you served the stew or the chili right in

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Speaker 1: the pot. I love making chili that I can make

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Speaker 1: a recipe for us to use ground beef or turkey,

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Speaker 1: oh turkey, Okay. I actually made a vegetarian Actually I

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Speaker 1: did it on the Today Show. I made a vegetarian

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Speaker 1: um chili on Beat Bobby Flay was challenged to it,

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Speaker 1: and then actually I won the I wanted the base

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Speaker 1: of it instead of me was eggplant and mushrooms Bella

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Speaker 1: mushrooms because they're very firm, like diced up and then

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Speaker 1: eggplant also diced up and it actually up really really well.

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Speaker 1: It was delicious. And then I did on the Today's Show.

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Speaker 1: And here I'll give you here some examples of some

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Speaker 1: good baked pastas you're ready, go for it. I'm gonna

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Speaker 1: say them slowly. So I mets a riggatoni, which is

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Speaker 1: like a half half sized riggatoni, So like you know,

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Speaker 1: riggatoni is usually long. That's what you're eating there, So

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Speaker 1: half size of rigatoni with porcini mushrooms and like a

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Speaker 1: caccio pepe crust. You like that. So it's like peccorino,

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Speaker 1: little mozzarella and then some black pepper. Of course, I'm

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Speaker 1: gonna make that perfect this weekend. Then, um, just like

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Speaker 1: a classic room with pennay tomatoes and mozzarella and basil.

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Speaker 1: You put the mozzarella on top, let it bake. It's delicious.

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Speaker 1: And these are all sort of like I would say,

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Speaker 1: fancier versions than like then, Like what I think of

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Speaker 1: is the the the Italian American Stalwart, which is big ZD.

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Speaker 1: You know that has like ricotta and tomato and delicious,

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Speaker 1: serves a purpose. Then I like using shells me too.

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Speaker 1: I love stuffed shells. This one has ricotta, fontina cheese,

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Speaker 1: tomatoes and Calabrian chilies. Where'd you get that one? What

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Speaker 1: do you mean? I made it up? Oh? Can you

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Speaker 1: see me the recipe? Yeah, it's got out our front

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Speaker 1: tomato sauce and Colobian chilies. And then I don't know,

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Speaker 1: have you ever have you ever had um? I buy

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Speaker 1: these squid inc shells, the little the smaller shells, and

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Speaker 1: they're they're black squid ink. So I like making a

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Speaker 1: sort of like a crab gratin. So it's like a

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Speaker 1: creamy crab sauce in with the squid ink shells, but

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Speaker 1: the shells are smaller, right, They're smaller, And then it's

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Speaker 1: like it's like creamy and there's like anyway, and then

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Speaker 1: I do like a lemon and chovy bread crumb on top. Good.

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Speaker 1: You should make that one. And then this one we're

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Speaker 1: eating today is the rigatoni with the vodka sauce and

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Speaker 1: the broccoli rob and the hot Italian sausage. Delicious. And

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Speaker 1: then one more or quiette you know, do you know

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Speaker 1: what orchetta means? Little ears? Oh cute? And make that

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Speaker 1: with like the Bolognese sauce and parmesan on top, so

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Speaker 1: it's like a it's a meat sauce. I feel like

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Speaker 1: I always have it with like broccoli rob and sausage.

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Speaker 1: What that's a classic. Actually, that's a classic dish you Rob,

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Speaker 1: sausage archaete tomato cream situation. Yeah, it's a version of that.

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Speaker 1: So I'll show you what it looks like when it

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Speaker 1: comes out. Is it ready yet? Oh? It's looking good? Whoa,

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Speaker 1: oh Dad? That looks sick, doesn't it? Yeah? Let me

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Speaker 1: get a picture. Looks great, doesn't it. I'm happy with that. Yep,

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Speaker 1: all right, I'll bring it over to the the podcasting table. Okay, perfect.

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Speaker 1: How's the ovened table pasta? As pasta is so good?

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Speaker 1: It's kind of you know, listen for you. I didn't

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Speaker 1: really take a risk. I used that tomato vodka sauce, creamy,

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Speaker 1: creamy tomato vodka sauce that you love. There's sausages, is broccoli, Rob,

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Speaker 1: it's baked crispy cheese. But this is a good dish

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Speaker 1: for you to make it home. How do you feel

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Speaker 1: about of the table desserts? Harder? No? Not actually not really?

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Speaker 1: That's actually not a bad idea you could do. You

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Speaker 1: could do like a baked cake in these casuelas really

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Speaker 1: well or as who flay really is a hard but

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Speaker 1: you could do it. But you could do like games

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Speaker 1: known for your bake ame. Okay, I don't know if

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Speaker 1: you saw my um morning buns. No, but I'll never

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Speaker 1: forget my dry birthday cake? Was it? Really? It was terrible.

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Speaker 1: It wasn't terrible. It was just like, wow, you try

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Speaker 1: good one. What kind of cake was it? It was

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Speaker 1: like vanilla with chocolate, I think. I mean, the only

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Speaker 1: reason why I can give you a hard time about

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Speaker 1: it is because that basically never happens. So I mean, well, yeah,

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Speaker 1: my baking. My baking is just so it's like it's

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Speaker 1: one of those crazy things where like when I decide,

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Speaker 1: which is very rare, when I decided to bake something,

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Speaker 1: I literally sabotage myself, Like I go into it knowing

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Speaker 1: that I'm going to mess it up. I don't just

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Speaker 1: follow the I don't just follow like the recipe of

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Speaker 1: some great pastry chef. Oh no, I have to like

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Speaker 1: take a shortcut or change something or you know, substitute

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Speaker 1: one flower for the other. Because because it's like it's

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Speaker 1: almost like if I don't sabotage myself, I'm not going

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Speaker 1: to be happy about it. It's ridiculous. But you can

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Speaker 1: definitely do in the table. You can do like like

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Speaker 1: like like like like a chocolate lava cake. And because

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Speaker 1: well we work really well. Actually, and actually what's really nice.

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Speaker 1: You can set the batter. You can you can put

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Speaker 1: the batter in the caswells, get small ones and have

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Speaker 1: it ready and then just take some egg whites and

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00:21:15,680 --> 00:21:17,520
Speaker 1: then fold it in and then put it in the

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Speaker 1: in the oven when you're when you're ready to order.

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Speaker 1: It's almost like baking the cake to order. And he goes,

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Speaker 1: you know, basically from the oven to the table. That

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00:21:24,359 --> 00:21:26,520
Speaker 1: actually works, and just serve a lot of vanilla gelatto

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Speaker 1: next to it. You know. The other thing I like

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Speaker 1: to do is I actually like to make um. I

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Speaker 1: like to cook steaks and cast iron and serve them

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Speaker 1: right into the especially like a like a Porterhouse steak.

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Speaker 1: I like, I like cooking Porterhouse steaks in a cast

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Speaker 1: iron pan. What's one of my actually, it's one of

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Speaker 1: my favorite. It's one of my most well known recipes.

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Speaker 1: It's Katie Lee makes it once a week and I

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Speaker 1: have to say every time she makes it and post it.

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Speaker 1: She's like, Bobby taught me this. It's a Porterhouse steak

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Speaker 1: that I cook in a cash iron pan. And the

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Speaker 1: way that you cook it is really it's unorthodox, like

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Speaker 1: it goes against it goes against the grain of like

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00:22:03,720 --> 00:22:07,359
Speaker 1: of like good technique, but it works incredibly well. What

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00:22:07,480 --> 00:22:08,639
Speaker 1: is it? I'm not going to tell. You have to

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00:22:08,680 --> 00:22:12,480
Speaker 1: look it up, can you just you want to know? Okay,

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Speaker 1: So you take a porterhouse steak, which is like it

381
00:22:14,720 --> 00:22:17,840
Speaker 1: it looks like a t bone and it has you know,

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Speaker 1: the filet on one side of the bone. On the

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00:22:19,680 --> 00:22:21,399
Speaker 1: other side of the bone is a strip steak. You

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Speaker 1: know what a portouse looks like. Okay, So you get

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Speaker 1: a cash iron pan. You put it on top of

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Speaker 1: the stove. You get it ripping hot, some good cooking

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00:22:28,960 --> 00:22:32,720
Speaker 1: oil like canola or something like that, lots of salt

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Speaker 1: and pepper on both sides. You put it down on

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Speaker 1: one of the one of the sides, and you let

390
00:22:36,560 --> 00:22:41,239
Speaker 1: it like just get crusty as can be, you know,

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Speaker 1: like it's like it's almost like it's like deep frying

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Speaker 1: in the in the oil, really crusty. Don't flip it.

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Speaker 1: Let it get crusty. It's probably gonna take about five

394
00:22:50,840 --> 00:22:54,800
Speaker 1: four or five minutes. Okay, turn it over, let it

395
00:22:54,800 --> 00:22:59,560
Speaker 1: cook for about a minute. Take it out. You slice

396
00:22:59,600 --> 00:23:04,440
Speaker 1: it on the off the bone, straight down on both

397
00:23:04,440 --> 00:23:07,720
Speaker 1: sides into thick slices. And then you put it back

398
00:23:07,760 --> 00:23:11,320
Speaker 1: on the bone and back in the pan, so you're

399
00:23:11,320 --> 00:23:13,640
Speaker 1: refitting it back on but it's now sliced and raw.

400
00:23:14,880 --> 00:23:18,720
Speaker 1: It's raw. Then I take some unsalted butter, whole butter,

401
00:23:19,320 --> 00:23:21,720
Speaker 1: put it on top of the steak to cover the steak,

402
00:23:22,359 --> 00:23:27,040
Speaker 1: salt and pepper, and then I put it in the broiler, okay,

403
00:23:27,560 --> 00:23:30,280
Speaker 1: which is what we did with this posta today. And

404
00:23:30,320 --> 00:23:33,439
Speaker 1: then what happens is is the butter melts, It gets

405
00:23:33,480 --> 00:23:36,439
Speaker 1: really hot. It melts and it goes in between the

406
00:23:36,440 --> 00:23:39,840
Speaker 1: crevices of the steak and it basically based and cooks

407
00:23:39,880 --> 00:23:43,480
Speaker 1: the steak perfect medium rare. And then you take it out.

408
00:23:43,960 --> 00:23:46,800
Speaker 1: It doesn't take long. You can overcook this very quickly.

409
00:23:47,240 --> 00:23:50,240
Speaker 1: You take it out and you take a spoon and

410
00:23:50,320 --> 00:23:53,239
Speaker 1: you and you take the take the juices from the

411
00:23:53,280 --> 00:23:56,199
Speaker 1: butter and the steak that have now become one, and

412
00:23:56,280 --> 00:23:59,480
Speaker 1: you put it on top of the you based the

413
00:23:59,520 --> 00:24:01,879
Speaker 1: steak on top, and then you serve it right in

414
00:24:01,920 --> 00:24:03,520
Speaker 1: the cast on your pants. Now, the cast on your

415
00:24:03,520 --> 00:24:05,360
Speaker 1: pants can be very hot. So if you're gonna put

416
00:24:05,359 --> 00:24:06,840
Speaker 1: it on your table and make sure you have like

417
00:24:06,880 --> 00:24:09,560
Speaker 1: a tribute or some sort or or you know, a

418
00:24:09,600 --> 00:24:12,119
Speaker 1: towel or something, and then you serve right in the

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00:24:12,160 --> 00:24:14,880
Speaker 1: middle and it's like it's it's it's a superstar because

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00:24:14,920 --> 00:24:18,000
Speaker 1: it smells great, it's sizzling, and it's the best steak

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Speaker 1: you've ever tasted. I learned it from actually going When

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00:24:23,040 --> 00:24:25,840
Speaker 1: I was shooting a show called Food Nation, I went

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Speaker 1: to Peter Luger in Brooklyn, one of the most famous

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Speaker 1: steakhouses in the world. Also just f y, I gonna

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Speaker 1: be my neighborhood Caesar's Palace. They're opening at the end

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Speaker 1: of twenty two. Lugar, I can't wait. I already sent

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Speaker 1: him a note. I'll trade you like a whole fish

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Speaker 1: and a plate of pasta for a porterhouse anytime. I'm

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Speaker 1: ready for it. Anyway, I was there and I went

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Speaker 1: into the kitchen and I saw them do it. I

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Speaker 1: was like, what are they doing? Oh? And what were

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Speaker 1: they doing? They were making perfect steaks, right of course.

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Speaker 1: And so you know, I've told the story a number

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Speaker 1: of times, but Appetite did a big story about this.

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Speaker 1: You know, when I was opening Goto. One of the

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Speaker 1: things that we talked about, interesting, could I do that?

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Speaker 1: Of course? Is that like to advanced? No, you like

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Speaker 1: I want you to be a little bit more confident

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Speaker 1: to stove if you if it listen, Sophie, if you

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Speaker 1: mess up, it doesn't matter, no, but then I have

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Speaker 1: to do it again. You don't. It's go to go

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Speaker 1: to be hungry. It's not gonna be that bad. Like,

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Speaker 1: no matter what, you're gonna get through it. You're gonna

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Speaker 1: have something that you can eat. It might not be perfect,

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Speaker 1: but that's the way you do this. There's no substitute

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Speaker 1: for experience you have. You have to do these things,

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Speaker 1: these things over and over. Always Hungry is created by

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Speaker 1: Bobby Flay and Sophie Flay. Our executive producer is Christopher Hasiotis.

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Speaker 1: Always Hungry is produced, edited, and mixed by Jonathan how Stressler.

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Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcasts

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Speaker 1: from my Heart Radio, visit the I Heart Radio app

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Speaker 1: Apple Podcast wherever you listen to your favorite shows.