Alton Brown Makes Reverse-Sear Filet Mignon | Worst Cooks in America | Food Network

I'm gonna show you how to make a reverse of seared steak and my eggplant parmesan the state is going to be cooked very slowly and then seared which is opposite of the way that most people do it but I find it produces a more even doneness we're also gonna make an eggplant parmesan where the eggplant is pasta it's actually a pasta dish with noodles made out of eggplant now I want to season these before anything else this pre seasoning of the meat is going to pull liquids to the surfaces of me and those are gonna help us to get a really nice sear so I have here an eggplant I want to cut these all down to a quarter-inch now if I'm holding the mandolin up it is important to use equal pressure as you slide across the blade and now I'm just gonna keep turning making two slices off of each side and I'm gonna take it down to where I don't think it's safe for me to be working with it anymore that's about as far as I'm going to go so we are going to season it exactly as the state just sprinkle it good thick snowfall now after that sits for a second go ahead and do both sides salting the other side now I'm just set another time for now 30 minutes meat doneness is not a mystery this is a probe thermometer so what I do is I Drive the probe right into the middle of the flesh this is gonna go into the 200 degree oven we're gonna very slowly roast this make sure your probe is facing outward like that okay I now move to my eggplant dish okay when we start to build it in the pan it happens super fast so we're gonna have everything ready to go the first thing that is going to go in the minced garlic clove the second thing is some red pepper flake I just think it's a more neutral flavor one tomato you're gonna cut it across its equator that opens up all of the seed cells then most of the pulps gonna come out and all of the seeds will come out so then it looks like this then I'm looking really for just a rough cut on this a rough chop next this is going to make it more rich because it's a very very lean dish so I have heavy cream I'm gonna need two tablespoons of grated Parmesan cheese I have that already grated right here I like finishing this dish with some breadcrumbs but I like them toasted so I do this over relatively low heat just barely start to turn brown toss them a few times and get the box everything now Shifa not is my absolute favorite way to cut herbs so stacked rolled seam down in there with long graceful moves of your knife because if you slam through basil you'll blacken it so see how I'm slicing through it I'm not chopping down and I get about to where the stems are and I stop okay let's go ahead and deal with our eggplant see how floppy this is now so now I'm gonna move all this to my salad spinner I want to get as much of that salt and nastiness off as possible so we spun a lot off of that but I think it could be even drier so I'm gonna lay paper towels back on these racks we're gonna put them out on looking dry and I'm gonna go take a look at the steaks I would love for these to rest because when we sear it we're gonna be adding a lot of heat I don't want that heat I'm gonna cook the interior to me all right I'm gonna get another Bowl I'm gonna put a little oil in it we're gonna cut this just like we would cut any other vegetable by stacking it up cutting to a whole bunch of them at one time I am slicing the eggplant and two strips I'd love for it to look kind of like fettuccine I toss this in the oil it's not a lot of oil so I've got that ready everything's lined up for that dish medium-high heat for this pan this cast-iron God getting really hot for the steaks I don't want to put oil in the pan all I want is a little bit on the meat okay I'm literally gonna rub it in with my fingers because I want to coat it I don't want a lot at coming off with this 1/4 teaspoon water if it's hot enough she'd disappear in about 3 seconds that's hot enough one minute without touching it now when I flip these I'm gonna flip them onto another part of the pan [Music] these steaks I want to rest three to five minutes now I'm gonna add enough oil I'm not gonna really measure it I just want to barely cover the bottom of the pan one two three nine ten I just want to really get that heated through get it coated still over medium-high heat it's gonna take maybe 20 seconds Tomatoes six the cream goes in eight nine ten now I'm gonna add the parmesan and the basil and I'm just gonna toss to combine one two three nine ten I'm gonna sprinkle on about that much way that's it done right okay so if I just slice it like this and give you a piece I'm actually giving you the pulling for the muscle fiber you want to slice that the bias that makes for shorter muscle fiber consistent and then you can simply fan those pieces out notice when I fan it out I put the little in pieces and I've over on the side like that and then I take this one and I eat it [Music] you [Music]

Channel: Food Network

Views: 303,983

Rating: 4.8704925 out of 5

Keywords: alton brown, anne burrell, worst cooks in america, food network, food, cooking, technique, chef, reverse sear, steak, searing steak, how to sear steak, how to cook steak, steak recipe, good eats, eggplant, parmesan, steakhouse, meat, beef, rib eyefood network, recipe, how-to, how to make, tutorial, cook, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, worst cooks, worst chefs, cooking advice, cooking mistakes, Alex Guarnaschelli

Id: YjY_0qJBjog

Length: 6min 1sec (361 seconds)

Published: Mon Mar 02 2020