- We are Sorted, a group
of mates from London exploring the newest and
best in the world of food whilst trying to have a
few laughs along the way. (laughing) We've got chefs, we've got normal (beep), and a whole world of
stuff for you to explore, but everything we do starts with you. (upbeat music) - Hello, welcome to Fridge Cam. I'm Jamie and this is Ben. - Now today, Jamie,
our resident steak man, goes up against our chef, James, in an ultimate steak battle. - Yeah, we've teamed up
with Miller and Carter who have a set of steak
restaurants here in the UK. - They've also sent us a steak
expert who's gonna teach us how to cook world class
steaks and then at the end, judge to see if Jamie
can indeed beat the chef. - No pressure then. - All right boys, you ready? Your time starts in
three, two, one, steak! - Right, I'm going for a top of the range, classic filet steak served perfectly rare with a parsley butter, twice fried chips, and a beautiful, rich,
indulgent peppercorn sauce. What could go wrong? Absolutely everything. First up, my sauce. Beef stock, brandy, Worcestershire sauce, double cream, Dijon mustard, peppercorns, all into a pan, simmer down, get a lovely pouring consistency. It will be delicious if I do it right. - Today I am doing the
most amazing rib eye steak with twice fried chips and
a classic Bearnaise sauce because Jamie can't
make the Bearnaise sauce so I thought I would do it. I'm gonna start with my Bearnaise sauce, which begins with a reduction
of white wine vinegar with shallots and bay leaves
and tarragon and pepper. It's just the perfect sauce for steak. Two egg yolks, tablespoon of reduction. Now whisk over a bain marie. - Jamie is quite nervous. He's doing the Mike thing, where he has to watch a pan boil. - I am pretty nervous
because if you're gonna do the ultimate steak battle, you need to cook the ultimate steak. James and I got prepared
for this a few days ago. We visited steak school. (movie reel clicking) (laughing) (movie reel clicking) - We're gonna cover everything from where the steak comes from to how we need to treat the meat when it comes through the back door, to actually then the sexy bit, which is cooking the steak. I'm gonna give you all of the knowledge that you need to cook the perfect steak. Fairfax are actually our
supplier for all our meat and that's where all
of our steaks are cut. All our steaks are cut by master butchers. Guys that have been
doing it all their life. It's the old school way of doing it and it's the right way of doing it. All of our steaks are aged
for a minimum of 30 days. - So the longer you age the steak for, is the flavor more intense?
- Yeah it is, yeah. So the time and effort
it's taken to get to us, we need to put all that
passion and time and effort into the steak to get it on the plate. - Usually Jamie's the
man bringing the sass in these battles but he's quite timid. He's hiding away from the situation there. - I am going to rename my
sauce, if that's all right. So I'm gonna be serving my beautiful, rare filet steak with a mustard and peppercorn sauce. - Did you overdo the mustard? (laughing) (upbeat music) - It's so mustardy. - Finished my Bearnaise sauce. It's on the back of the oven. It's keeping warm. Next up, chips. - Right, James and I are both using the same recipe for our fries. Twice fried, steak cut. It means there's nowhere to hide because we're making the same recipe. If his are better than mine, I'm done. (upbeat music) - He's not done steak cut. (laughing) - [James] I'm just gonna go with the flow. - If you had to place a
bet, who would you back? - [Baz] It has to be the chef. - I have made my sauce, I've cut my chips. They're waiting to go in the fryer. Meanwhile, I'm going to
make my parsley butter. Jack told us he would
be judging our steaks on the following criteria or hallmarks. Correctly seasoned steak
using four part salt, one part pepper. Diamond grill lines, the right cook for the
specific cut of steak, and homemade parsley butter
slowly melting on top. That's parsley and butter
and salt mixed together. - That's ultimate to
you, then that's, blimey, then you go with that. If that's ultimate to you,
if that's ultimate to you. - What's he got there? - [Ben] He's making... - Oh, hahahaha. - The thing is, you
don't just wannna plunk some parsley butter on top of your steak so I'm gonna go for some
lovely little flower shapes and see if we can pop that
out at the right time. - [Baz] Jamie, just a reminder. You're cooking for a
chef, not your daughter. - It won't come out pink though Baz. That's not the way these things work. (laughing) That's good. - I've done everything but cook my steak and that is a problem for me because that's the bit that
I'm really nervous about. Really, really, really nervous. - Very nervous about this bit. I don't want it to end up mustardy. - I've chosen a rib eye. - Personally, I'm a rib eye guy. It's the most consistent steak for me. Now if you cooked a rib eye to rare, you may well have to
slightly chew your steak. That's because you haven't
broken down the fibers and you haven't broken
down the fat in that steak. - So just to confirm,
are you going for medium or medium well? I just wanna know what we're aiming for.
- I'm going for medium. - You're going for medium? - Yeah, you've gotta
get it for medium right? - I think you should, if
you say it, you should-- - What are you going for, mate? - I'm cooking a filet, so
it's completely different. - Now the filet has got
minimal fat through it so we wanna cook that rare because you don't need to
break down any of the fats or the tissues within the filet. If you go for the filet, cook
that on the top of the grill, because where it's rare,
we're gonna rest that on the side for five minutes for a rare because you want to get
it to room temperature. The last thing you want is a cold steak, the filet steak to be cold in the middle. - Diamond grill marks. - Every single steak should
only be turned three times. You go two o'clock, two o'clock,
ten o'clock, ten o'clock. Perfect diamonds every time. For me, the cook has got to be there but the diamonds have
got to be there as well. And it'll be a yes or no for me, it'll be they're either
there or they're not. - Okay, I'm going, I'm
going in, I'm going in! - I usually season my steak
before it goes in the pan. I don't know what to do because you're gonna do it
differently and we've been, ugh. - I mean I'm gonna do it the
way I was taught to do it. - I know! - By the person that's going
to be judging the steaks. - I know, oh I'm so nervous, I'm going to do a little,
going to do a little season. A little season. - A little season?
- A little season, yeah. (dramatic music) - Ah, how long do I leave it? - You don't know?
- Usually with a rib eye, okay with a rib eye, you cook it at a slightly
lower temperature. - Yep.
- For longer, but because I really
want those griddle marks, I've stuck it at a high temperature. - Yep. - I might leave it a
little less time in the pan and stick it on the oven afterwards but I am terrified of that.
- I mean what you could do is just follow what Jack said to do, that feels like the more sensible option. - Yeah he said to cook it at
a slightly lower temperature - Right.
- For longer. - Cool, cool, cool.
- But-- - Now you're saying you're
not going to do that. - I can't wait for you to cook your steak. Oh and also something I've
always done is do a two, ten and then turn it over.
- Yeah, yeah. - Do I do that, do I do what I know? Do I do what we were
taught at steak school? This is harder for me than it is for you because I have preexisting bad habits. - Ah!
- Oh, oh, oh, oh! - I went my way. I did it my way. - Yeah how did that
work out Frank Sinatra? - [Jamie] 12 o'clock, two. - I think it might have
been a little bit hot when it went in. - Ten seconds until my first turn. - The diamonds are looking good I think. - Good grill line. 30 seconds until my next turn. I didn't season this side. I've been worrying about this so much I didn't even put a timer on. - I'm gonna put this is the oven. I am gonna put it in the oven. I think I have to.
- Serve up! No, not underneath me. Not underneath me! - Three minutes!
- Ahhh! - Time to start plating! - Look at these grill marks! - My steak is definitely cooked. Not sure how it's cooked,
I'm hoping medium. My Bearnaise is ready to go. My chips have been fried
for the second time. They look amazing. I just need to cut my butter,
wait for steak to rest, and that's it. I'm thinking of putting a
cheeky salad on the side because green looks nice
and watercress tastes nice. - It's a steak battle, not a salad battle. - 30 seconds guys, come on! (dramatic music) - 10, nine, eight, seven, six, five, four, three, two, one, step away from the steaks. Let's get me to the steaks. (dramatic music) - Haha, I'm shattered. - There wasn't a lot to
do, but just the pressure of cooking the steak hanging
over us the whole time. - Right.
- What have we got? - So what we've got here
is perfectly cooked rare filet steak served with a parsley butter, a mustard and peppercorn sauce, twice fried chips with thyme,
hint of garlic in there. - Are we looking at diamonds or are we looking at wonky squares? - It just depends, if you
turn that, it'll be a diamond. - Yeah right, that's why we're here. (laughing) - Here we have a rib
eye steak cooked medium. Perfectly melted parsley butter
on top, a Bearnaise sauce, chips, twice fried, a
little salad on the side. - I've noticed that we've
gone with different chips. We're gonna be looking
at the cook of the steak, that's paramount, we going for it? - [Jamie] Go for it. - That's pink in there, well in that. - Yes!
- Well impressed! I'm thinking a tad under-seasoned
just because with a filet, you do need to add quite a bit of flavor because obviously we don't have that fat to melt down but other than that, that's a bang on steak there. The butter was really cool. Loved the innovation, I mean that is what every chef would do. That's something a little bit different and a little bit cool. Not good, that is, No
I'm genuinely impressed. - Yeah?
- Yeah. That's some good steak and chips. That's some really good steak and chips. - [Jamie] Oh yes! - So if we flip this guy over, that looks really, really good this side. But we were overchared on this side, hence why you gotta make
sure you do that side. - At least I didn't try to
pull one over on you though. I didn't serve the other side. - No I'm with you, I got respect for that. How is this cooked? - It's cooked medium. - Looking slightly
under, ever so slightly. Just needs a little bit more. - Took it out two minutes early. - So I'm gonna go to
the flank of the rib eye 'cause this is the tastiest bit. That's beautiful there. And that's a really well seasoned steak. How's this Bearnaise sauce,
we looking at Bearnaise sauce? - [James] Yeah give it a go. - It is really, really
nice steak but I am getting all of that slightly
overchared from this side. That taste is coming through. Chips are really nice. (laughing) I mean, they are delicious. Look guys, this is decision time. Do you feel that before
we did steak school you could've achieved this? - Not like that. - No.
- No? I would say what I
loved about yours Jamie, is that the diamonds are bonbon, they're cooked bonbon, loved the sauce. As much as I like the gimmick
of the parsley butter, it was a little bit less classy. I would definitely have
some more seasoning on that and get some more flavor. So James, with the rib eye,
it eats really, really well. The flank is fantastic, love the sauce, big fan of the sauce. Massive fan of the fries. I would just say just
make sure that next time you've gotta turn that steak in the pan. Look guys, I feel like
I've made my decision. I think a chef always knows best and an amateur will always
listen and take home the points that we've gone through so I'm gonna have go
to with yourself Jamie. Congratulations! I would also like to share
with you this pin badge. - Oh yes! - We use these at Miller and Carter. - Yes!
- And this basically signify that you've passed steak school and you can cook the perfect steak. There you are my man. Wear it with pride.
- Thank you so much. At the end of the day, there are two amazing steaks there and I don't think either of
us would have made that steak as good if we hadn't
been through steak school so thank you so much for everything that you've taught us.
- No worries. Thanks for having me. - If anyone wants more mustard sauce. (laughing) - And there you go, now,
if you're a steak eater, what is your favorite cut and
how do you like it cooked? Comment down below and let us know. - Massive thank you to Jack
and to Miller and Carter for giving us all of
their steak expertise. If you want to find out more about them, there's a link downstairs. - But now.
(upbeat music) - Did you know, results
from a recent survey said that nine out of 10 people have never tried steak tartar? Apparently it's extremely rare. (laughting) - As we mentioned, we don't just make top quality YouTube videos. We fill the Sorted club
where we use the best things we've learned to create stuff
that's hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching and
we'll see you in a few. (beep)
- Very tight jeans on today James.
- No I don't. They're normal jeans. - For a little girl apparently.
