Can My Cameraman Cook Steak Better Than Me?

[00:01] I'm the one that's doing the cooking while Marcus is behind the camera, but doing the filming and Marcus will be doing all the cooking. I don't know if this is a good idea or an absolutely terrible one, but we'll find out.

[00:14] >> Oh, no. All right, Marcus, here's the deal. I'm going to judge you on five the seasoning, there's going to be the sear, there's going to be the basting, and there's going to be the sauce. And if you get four out of five

[00:28] of these criteria correct, you are going to receive $100. >> Double my network. [music] >> Let's get started. cook the steak. >> That is not how it ever looks.

[00:43] am the cameraman. >> Okay. are you making us today? >> We're making a steak and we're making a pan sauce. I would call it bordelaise, you would be insulted by that, but

[00:55] bastard bordelaise. Two things you need, a steak, for sure one of them. Got it. A pan. Now, if Sunny weren't here, I would cover it in >> plugs. No brand plugs. They're not paying us.

[01:08] but I'm doing it for Sunny, so I'm doing it Sunny's way. You got to season your it Sunny's way. You got to season your meat, salt, pepper. Easy. So easy. I actually am nervous. All right, when you're making a steak, you need to just

[01:21] you're making a steak, you need to just abide by Marcus's book of no-nos. wrong, you'll ruin it for anyone eating the steak. If you oversalt it, you to use this pepper grinder? I have ground pepper, like any normal person. I

[01:37] >> It's a pepper grinder. You've seen me use it 10,000 times. >> his name's Sergeant Gilbert. >> SAR- SAR- SERGEANT GILBERT! >> No, that was good. That was good. >> That seems pretty fine to daddy.

[01:53] All right. We're going to pepper pepper the steak. Pepper the steak. Pepper grinder's overrated and it's pretentious to me. So, I would just buy ground and punch me in the face if I said that. I didn't salt it a ton on the side cuz

[02:06] I'm the sauce is going to be very salty and I don't want to oversalt it. So, I'm and I don't want to oversalt it. So, I'm going to wash my hands. nervous, he starts to hum quite a bit and I'm hearing a lot of humming. So,

[02:21] just keep an ear out for that. >> More salt and pepper. much pepper on something. When's the last time you put black pepper on something and your friend threw up cuz it was too spicy? Never. Quick sidebar,

[02:34] here's the deal. I'm not going to tell Marquis anything. I'm giving him no out of me, but I'm not giving them. All right, now I got to cut and if you're like me, you have a knife that you haven't sharpened and it'd probably be

[02:47] Sunny's like somebody from Love on the Spectrum and has 44 swords on the wall. care about that much. >> They always have swords. I already did it wrong, but I do stuff wrong all the time. Well, this is going to just take

[03:01] >> [laughter] >> Steak season. And also, the longer it takes you to peel, the more time you got to penetrate with that seasoning. I hate this. I'm not a like wholesome person. >> Another interesting choice Marquis just

[03:13] Usually, I cut it in half. It's taken him about literally 4 minutes and it's him about literally 4 minutes and it's not peeled yet. This is awesome. >> Sunny's watching me, so I feel like I should try and do it smarter.

[03:29] what I'm going to do? I'm going to do it how a guy just does it. This is flat, so it's easier for me to cut. And then you're going to go like this, probably. >> Careful. >> Oh, sorry. I didn't swear. You got 10

[03:42] fingers for a reason. Nine of them can get cut. I don't cut fast, so I don't if you're looking for technique, you shouldn't be looking at me. Oh, that the part where it's dangerous cuz you're half blind cuz you cut an onion. Now you

[03:56] know how it feels, Marcus, right? Look at me, I'm over here on this side. I've having a blast. >> It's going to hit him in like a couple >> It's a timer. It's just delayed. >> If it hits me, I'll blow it back over to

[04:08] >> wafting the stink. I'm wafting. I'm wafting. melts in the sauce. If you're not a brunoise master, like I'm not, I just run it through until I'm like, you know what? I'm done doing this. It's as lazy

[04:21] as you are, you know? If you like more texture in your sauce, then it's fine if texture in your sauce, then it's fine if it's chunkier. to cut for me. I'm doing the same thing to the garlic.

[04:34] I'm going to chop it more than I would had I not been on camera. Just want >> As do I. And by the way, Marcus, the steak that you're cooking with today is a very nice piece of meat. Please, don't screw it up cuz we want to enjoy it.

[04:48] screw it up cuz we want to enjoy it. >> No promises. Don't really care. >> I'm not telling you anything. >> really a cut. It's more of a storage. You got to store it separate cuz garlic burns before shallots or whatever, I

[05:01] guess. I don't know. Is that true? Yeah, that's true. Anything's as true as you >> It's so easy making steak. The hardest part was feeling the pressure of Sunny watching me cut a shallot. I'm a frugal man. You just need a marbled steak in a

[05:15] good pan, and then you just season it however. Steak is a thousand times >> All right, I never used one of these, but I see him use it. I think we're on medium-high heat, but it just says on. >> This is stupid. And then after that, you

[05:31] how hot it is. So, >> Very good. >> Do it like you're at home. Splash, splash, splash, splash. It's dancing. It's running. It looks like the water is ice skating on the pan. Steak is the

[05:43] easiest thing to cook, and it also is the scariest. It's expensive, or if you get a deal like me, I've gotten steak as low as $6.95 a pound. I get coupons. If you're on a date, bust out a coupon. There's nothing that gets a girl faster

[05:55] BABY. OH, WOMEN love coupons. That's the you. You have to do this. I'm actually scared cuz I don't know how hot this pan so hot. >> I'm not going to sit He's fishing, man.

[06:10] second. >> That pan was definitely a little bit too That was a smart move. >> This is the most important part. I'm want. Throw your smoke detector in a different room. It's going to get smokey

[06:23] as hell. You know what? It's a New York strip. It's got a bunch of fat. We got to We got to We got to hit it with a little bit of that. I've cooked a steak in olive oil before. And at my house, I'm confident and I did it fine.

[06:36] Cooking's just waiting and holding It's rendered. Okay. Put it down. Press. Make sure the contact's good. And I know that a 1-in steak is roughly, you know, 2 and 1/2 3 minutes and it's going to

[06:50] but I'm getting graded on this, so I'm going to peek at it a ton. Marcus, there's $100 on the line. This could change your life forever. Yep, it can change my life forever. Yeah, I'm messing with it, but as long as I don't

[07:03] fat a little bit. I'm just going to adjust the heat. I got like a another minute and then I'm flipping this bad boy. Are you feeling overwhelmed right I just don't know what to do with my left arm.

[07:19] That's a little burnt. Can we get a little bit of a like not my setup type thing? I use the worst type of cook top you can have, the spiral apartment for other three smoke and smell like somebody left an egg on it from 1910.

[07:36] about it yet, but that's here look glorious. So he's definitely going to pass that criteria. I can tell you that right now. This is what >> Good, I like that you're not using a

[07:50] thermometer. I like that choice. >> I had it cooking for 4 minutes. The your steak. You can put it back on the heat. Yes. You cannot uncook it. >> That's actually close. We're not going to baste for very long, my friends.

[08:04] We're not. Worst case scenario, if we let that rest right now for 10 minutes, it would be rare to coming up. Like I I I know it. I know it. And I don't care steaks aren't too rare to me. So, [clears throat] that is passable. If you

[08:17] blue." They'll think you're a genius. You know what I mean? Just give that adjust on your next one. >> Now, if I were to guess, I would say thinks it's almost done. There's no [music] chance. No chance. Let's hope he

[08:30] where it should be. >> I'm letting that go over there. It's >> You talking to yourself or talking to me? "You talking to me?" I don't If you're listening, I'm talking

[08:43] talk on the phone, I'll end up in a different like zip code. I walked I living room one time, I ended up in the woods in the backyard. So, look, we're basting. I will say I don't ever baste. So, I might have let that go slightly

[08:57] we're going to not baste that long because I can't overcook the steak. I important. >> Lower heat. Lower the heat. Uh shallots. sizzle. I probably would have wanted that to be a little bit hotter. You're

[09:10] going to put this in before you put the garlic in. The garlic you crush with the And then you CRUSH WITH THE HOOKER. >> NICE. burn. Even if I'm wrong about half the things that I'm saying, if this comes

[09:23] out okay, that's going to make you pumped cuz you can screw up a ton and >> True. >> scared in the kitchen. Everybody in the nobody can cook. They're like, "I make eggs." And you're like, "Shut up, dude."

[09:35] >> to find out if Marquis is really a master baster or not. this. This is an amount of butter. It feels like it might be too much. So, check it out. We got our butter thing going. It's like browning pretty much,

[09:48] but I think that's pretty close to good. It's bubbling like crazy, and I don't steak with your bare hands. Oh, yeah. Oh, yeah, Sonny. Check that technique a little bit proud. This is like watching

[10:02] now with the technique Let's see if it was worth it or not. Worst case scenario, I cut into this, it's a little bit too rare, and that's not as bad for a guy like me. >> Time going in last, I see.

[10:17] >> Time going in last. I know from touching a steak what too squishy is. So, if it, touch it before. You'll be like, I want to make it squishier than that next time. Squishy's a cooking term. This is hard to do, and my forearm's on fire.

[10:31] a little bit of respect because him doing it like a thousand miles an hour >> And like Sonny said, you want to touch the butter, and it's too hot. Burn those Not a bad thing to get in your eye. It's better than nails. We've basted. We've

[10:45] had a great time. I'm done cooking it. I don't care. 10 minute, let it rest. I bet my throat on it. So, I would just be a guy with head directly on your shoulders that that's not under It might be more rare. Sauce time, baby.

[11:00] >> Marcus was seriously sort of rambling on as he was basting that steak, which I think worked to his advantage. So, it had to be cold rare, but then he basted it's probably perfectly medium rare. That's my guess, but we'll see.

[11:17] off while I wash my hands cuz they're greasy as hell cuz I splattered butter >> Let's check that hand washing technique. Not bad. >> That's flavor. This is a lot, though. So, we're going to do a little bit less.

[11:29] just dump it on your steak. Steak thoughts. I'm worried I overcooked the steak. I'm worried I undercooked the steak, but I felt it in my plums, so I Nice. Put some music on. Cook something with

[11:43] oil that splatters. No shirt on. You ever done that? You ever done that? You ever done that? I've gotten bacon fat on my nipple before. Shallots, let them go. Let them sweat. I don't have any real tips for you cuz I cook by feel. It's

[11:56] all heart. I punched the microphone. Shoutout to Ben N and I'm amount of garlic. This goes for a little bit till the garlic is before it browns, you know? Looking a little dry to to my eyes, so don't throw away your fat

[12:10] people. You ever held 100 bucks? I haven't. We got to reduce wine. And the amount of wine you put in is by heart. I don't know. What's that? Quarter cup? More than that? Some wine. You ever seen an Italian guy measure anything? He just

[12:22] girlfriend then he hits on your girlfriend, but he earned it. >> I'm not putting any salt in there. Salt from the pan and then I have beef stock that's salty. And then at the end if I need salt, but I don't think I'm going

[12:36] to and then I go in with beef stock. >> We got shallots, garlic, red wine, beef what he's doing. >> Ah, burnt my hand. Way too much wine. >> huh? >> Um whatever you got. This is the part

[12:49] that I'm scared of, but it's okay cuz I'm going to do Oh, that's too hot to I'm going to do Oh, that's too hot to walk away from. Turn it down, you clown. it twice. >> Little pepper going in, all right? Yeah.

[13:02] >> Little pepper, little pepper. I did too much of some of the wine probably. I >> Down the whole bottle? >> I don't even drink. >> So now it's just a matter of reducing. Sonny, this is taking too long for me,

[13:15] huh? But I make a lot of sauce when I do this. You don't need to do it like this. >> Balsamic glaze. >> One, two, three. That, probably. It's ever had it? It's awesome. >> The ketchup of Italy.

[13:27] confident, now I'm I'm I'm a scared little boy. Pull the normally use salted, but here I cannot afford to. That's crazy business. I'm going to taste it again. New spoon, I guess, cuz everybody's got 40 spoons to

[13:41] spare at their house. Not happy. I'm under a weird type of >> There's too much butter. >> We'll see. It's time to move on to the tasting. You wait. Leave Leave the steak whole. I'm going to slice it up and uh

[13:55] this thing and let's see if you won $100. >> All right, Marcus, let's find out if you won 100 dollars, which will change your

[14:07] >> Okay, I don't think I did. >> Now, I suppose before we cut into this thing, we should judge the sear because that's what you look at first. And explain this? Flying colors with the

[14:19] [clears throat] been sitting for a little while right now, but when you flipped over the steak, you the B-roll of that. I mean, that was literally as steak. So, you really nailed that. If it had a score, it would be like a 10 out

[14:31] of 10. Hard pass, dude. Hard pass. >> All right. At least it looks nice. seared, but that's absolutely appropriate. Restaurants always do the that first seared side face up cuz it looks the best. I mean, this is a huge

[14:45] >> I don't have this much thought and pressure when I slice a steak. I cut it then I just eat it. >> I'm going to slice it a little further going to be more cooked. So, we're going to judge you on this right here.

[14:58] while, so it might not look it. >> It's medium rare. It's a pass. It's a touch over, but it's a pass because it's closer to medium rare than it is to medium. It looks great, dude. So far, you've got two of the criterias down.

[15:10] I'm going to judge is the seasoning cuz the seasoning is just about the steak itself. >> I'm worried I under salted it.

[15:38] >> Now it's a real shame Marcus because um you actually seasoned it almost near >> Yes, sir. Oh my god. that was that was good. Hard pass. Like a nine out of 10. Now before we plate up

[15:51] basting. You added the shallots first, awesome. Garlic next, great. The butter, you put it in, you let it foam before you started basting, you basted the out of it. Honestly, I can't fault it at all. That's a hard pass.

[16:06] >> Yes, I just won 100 bucks, didn't I? >> Yeah, you got 100 dude. 100 bucks, man. >> The next one's for the glory Marcus. It's for the glory. Does he get a pass on the sauce? And by the way you guys, if these were all not right, you guys

[16:19] would call them all hard no. They would not get a pass, right? So this is legit. All right, now the sauce Marcus, I know you like put too much wine and you added more stock and then you added you thought you added too much

[16:33] butter. I can tell right away, just a little bit loose. I want to get a taste of it off a spoon before I have it with the steak just real quick. That I tasted. It's too buttery. >> It's delicious, dude.

[16:45] serve that to anyone who came to your house >> they'd be stoked, all right? It's eight out of 10, dude. It's It's a good sauce, dude. >> Oh, let's go. I like doing it like this.

[16:58] reduce. >> That's only because you just added so >> Cuz you like a lot of sauce. Because you like a lot of sauce, you like a lot of sauce. Marcus even says he likes to put sauce in like a little bowl so he can

[17:10] up. >> I like the cup of sauce on the side. >> I yeah. If you're a saucy person >> When he the steak, I thought uh it's not seasoned enough, but I guess it sat for a bit and then it sat for a bit after

[17:23] great. Maybe a touch on the less salty side, but with the sauce, it's all >> Oh, I'm so happy. Listen, the stress of that just rambling. When you cook the right? How many criteria did you think? >> I knew I got the sear and that's it.

[17:39] >> Well, if I'm cooking at home, I don't care. So, it's like I might under do it and I never over do it, but then the base thing I'm not as confident in. This have someone else cook you a steak for once, you know, when you're always the

[17:52] one doing it. >> So, make it. Make it.