00:00But for all kinds of meat, beef is often used as a steak.
00:04The price of a beef steak depends on the type of meat,
00:08the thickness of the slice, and of course, where it's from.
00:12In Pasay City, you can find a branch of a famous steakhouse that became famous in America.
00:18I'm so excited because I'm here at one of the most famous steakhouses,
00:23not just in the Philippines, but in the whole world,
00:26the Wolfgang Steakhouse.
00:29Wolfgang Steakhouse was started by Wolfgang Zwiller.
00:33He was an icon in America.
00:35He started his steakhouse in New York City in 2004, if I'm not mistaken.
00:41And now, there are 26 branches of Wolfgang's in the whole world.
00:46Here in the Philippines, I'm so lucky because we can enter the kitchen of Wolfgang's Steakhouse.
00:54Exciting!
01:00Hi, Chef!
01:02Guys, this is the executive chef of Wolfgang's Steakhouse.
01:05Chef Chris, hello! It's an honor.
01:10You're very welcome. You're very welcome here.
01:13Sir, can you tell us your secret?
01:16Sure, I'll show it to you.
01:18Really?
01:19Yes.
01:21The steak they're cooking here is a dry-aged black Angus steak that's from America.
01:28In the process of dry-aging, the meat is placed in a dry box for a few weeks or months.
01:34This is to make the meat softer and to make it taste better.
01:39It's so big!
01:40Yeah. This is what we call a porterhouse.
01:44Wow, it's so thick!
01:46Yeah.
01:47Usually, Filipinos are afraid when it's thick because they say,
01:50Oh, it might be tough.
01:51No.
01:52No. Why?
01:53Prime it.
01:54Top of the line.
01:56Top of the line.
01:58So from here, I'll prepare a porterhouse and ribeye.
02:03What's the secret of Wolfgang's?
02:05Nothing. Just salt.
02:07Salt.
02:09No herbs?
02:10No.
02:11Nothing?
02:12Nothing.
02:13Just salt?
02:14Just salt.
02:15Why? Why just salt?
02:17Because we don't want to hide the flavor of the meat.
02:21It's a black Angus prime. Top of the line.
02:23Yes.
02:24Then we age it.
02:25Yes.
02:26Why spoil it, right?
02:32Now, I'll put this. Watch out.
02:35What is this?
02:36This is the steakhouse broiler.
02:40Infrared.
02:41Okay. Infrared.
02:42So it produces like 1,600 degrees.
02:44Okay.
02:45Roll it like that.
02:46Okay.
02:51Yeah.
02:52Then, how long does it take?
02:55About one minute per side.
02:56The porterhouse? No.
02:58That's it?
02:59That's it.
03:08The underwear is warm on the inside.
03:12But it's still too cold.
03:14Ah, that's perfect.
03:23We'll cut this.
03:30Then we'll plate it.
03:36It's tender.
03:38Without any effort, right?
03:39Yes.
03:43Don't worry, it's not yet cooked.
03:47We'll put it there.
03:48Okay.
03:49I'll put it there.
03:51I'll put it here.
03:53This is what we call a filler.
04:00I'll rest this.
04:03Excuse me.
04:05What do you mean by resting?
04:07We rest it when it comes out here.
04:09Yes.
04:10It's still cooking.
04:11Huh?
04:12Even if it's not on the fire, it's still cooking?
04:14Residual heat.
04:18What is that?
04:19That's clarified butter.
04:21I'll put a bit of that.
04:27Then, I'll put it there.
04:38I'll put it back.
04:43Oh my gosh!
04:47It's okay!
04:48Yeah.
04:53Oh my gosh!
04:59Finalize it.
05:00There you go.
05:01Wow!
05:02Medium rare porterhouse.
05:08Alright!
05:09Let's dig in!
05:11So this is the porterhouse.
05:13Medium rare porterhouse.
05:16So as you can see, it's still pink inside.
05:19But the crusting is beautiful on the outside.
05:23It's a bit crispy.
05:26Let's taste it.
05:28I know it's soft because the knife doesn't need to be sharp.
05:38This is so good!
05:40The meat is so flavorful.
05:44It's crispy on the outside,
05:46and when you bite into it,
05:48it's super duper soft.
05:51And the seasoning,
05:53the saltiness,
05:54and the butter that you'll taste,
05:56and the pure meat.
06:06It's so good!
06:08This is so good!
06:09What is this?
06:10What is this?
06:12Let's taste the ribeye.
06:14Actually, this is my favorite part of the meat.
06:17Because I like the one with fat,
06:19and I like the one with marbling.
06:21So let's taste this one.
06:26I love it.
06:28It just really melts in your mouth.
06:30This is so good.
06:31It doesn't need any sauce.
06:35The meat is so flavorful.
06:38Maybe some of you will wonder why it's pink.
06:42Actually, that's why I chose it.
06:44What I like about steak is that it's crispy on the outside,
06:48but it's pinkish on the inside.
06:52It's not raw.
06:54Because there's no blood.
06:56It's just pinkish.
06:58Mmmmm.
07:03Doneness is the softness or hardness of the steak.
07:10Medium rare is when the steak is already cooked,
07:13but it's still pinkish on the inside.
07:17This is one of the most popular doneness steaks in the world
07:21because of its softness.
07:24But most Filipinos are afraid to eat medium rare steaks
07:29because they think the meat is still raw and bloody.
07:35But to make it clear,
07:38the red part you see is called myoglobin,
07:41or the protein that brings oxygen to the meat or our blood.
07:47So it's not really blood.
07:49If you smell this red part,
07:51it's not smelly or bitter like blood.
07:54It's the juice of the meat coming out.
07:57So don't be afraid of the red part.
08:00It's not dangerous to eat
08:02because it will be dangerous to eat
08:04if it's been marinated for a long time.
08:07Ideally, you should eat the steak when it's cooked.
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