00:00Welcome back, Kapitbahay!
00:02We're here with Sir Buboy's eldest son, Sir Phons.
00:06Welcome to Lutong Bahay!
00:09Why did you choose steak to share with us today?
00:12Because every time there's a celebration,
00:16we'll eat out, we'll eat out.
00:18They're tired of burgers, burgers, burgers.
00:21So I said, let's have steak, let's have steak.
00:23So we went out to eat steak.
00:25And I said, wait a minute,
00:26I think this is too expensive.
00:28They said, no, we can order online.
00:32We can order meat online.
00:35So we learned how to do that.
00:37So we just did home cooking.
00:40So I said, we're still cheap.
00:42Do you know why it's not good in restaurants?
00:44Why?
00:45It's expensive.
00:45You're going to pay for that.
00:48To make Sir Buboy's special steak,
00:51we just need rib-eye steak,
00:55salt,
00:56pepper,
00:57steak rub or spices,
00:59butter,
01:00cooking oil,
01:01bell peppers,
01:03potato,
01:04garlic,
01:05Worcestershire sauce,
01:06and sugar.
01:08What's your steak style?
01:10You just rub the seasoning, salt and pepper.
01:13The steak is really basic.
01:15Salt and pepper.
01:16But today,
01:18we brought a special rub.
01:22But made of different herbs?
01:24Yes, and truffles.
01:27That's so good.
01:28Isn't it better if we try one with salt and pepper?
01:32Yes, that's fine.
01:33We remove the moisture from the meat
01:37so it won't steam the moment you put it in the pan.
01:41So it creates a crust that's more crispy.
01:48So now, we're going to rub one steak with special spices and herbs.
01:53But for the other one, it's just salt and pepper.
01:56So what's this?
01:58Rib-eye steak two ways?
02:00Two ways, yes.
02:01Do we want it to be thick so it'll look like breading?
02:05No, no.
02:07So we just put it in?
02:08Yes, it'll just disappear.
02:10It should just be inside.
02:11It'll just appear and disappear.
02:14Sir Buboy's rub is really effective,
02:17especially in outdoor grills.
02:19Like charcoal.
02:21When we go to the beach,
02:24we really grill charcoal.
02:28Do you go to the beach?
02:29Where do you go?
02:31Batangas.
02:32And Batangas.
02:35And sometimes Batangas.
02:39There are a lot of places you go to the beach.
02:42Anilaw is my favorite.
02:44Anilaw is your favorite?
02:45Yes.
02:46Do you have grandchildren?
02:48We have one.
02:49One?
02:50Yes.
02:51Girl, baby, boy?
02:52Boy.
02:53He's not a baby anymore.
02:54She's still a baby.
02:56Dudut, correct me if I'm wrong.
02:58When you cook steak,
02:59you have to heat it up.
03:01Very hot, very hot.
03:03Especially when you do this at home,
03:05it's really smoky.
03:06That's normal.
03:07But that's what you need.
03:09It's easy.
03:10You just put it in.
03:11Wow.
03:12That sound.
03:13You can already hear it.
03:14Now.
03:18It smells so good.
03:19It smells so good.
03:20Wow.
03:21Wait.
03:22Did you count one minute?
03:23One minute.
03:24One minute.
03:25Why one minute?
03:26Because it's better if you cook it slowly
03:28so that the bottom doesn't burn.
03:31Maybe two and a half minutes.
03:33Two and a half minutes before it's cooked.
03:35Because this is almost one inch thick.
03:37It depends on the thickness.
03:39So, Kapitbahay,
03:40our episode today is really special
03:42because we're not going to fully cook the steak first
03:46because it's delicious,
03:47very hot,
03:48and freshly cooked.
03:50Let's set aside our steak for now
03:53and we'll continue later
03:55with the side dishes
03:57because,
03:58Kuya Dudut,
03:59is it okay if I put the steak here?
04:00Okay.
04:01I'll put in the
04:05mystery ingredient.
04:09Kuya Dudut,
04:10you need to cook a dish with this mystery ingredient.
04:13We're already steak.
04:15No.
04:16And our mystery ingredient is
04:21corned beef.
04:23Corned beef?
04:24Beef is the theme of the day.
04:26When we come back, Kapitbahay,
04:28Kuya Dudut will cook a dish
04:31using corned beef.
04:33We'll be back with our steak.
04:36Because our potatoes are already soft,
04:39I'll just teach you how to cook it.
04:43Juicy.
04:47This is your favorite.
04:49Yes.
04:50Okay.
04:52Is it hot?
04:53Yes.
04:54Just oil?
04:55Yes.
04:59Oh, it's garlic.
05:00Garlic, wow.
05:01That's his style.
05:03Okay.
05:05Is this the steak with garlic?
05:07Yes.
05:08Okay.
05:10You're so busy, Kuya Dudut.
05:12There.
05:13You're really fond of that.
05:14So much.
05:16The color is nice.
05:18So, Sir Bubu's technique is
05:20two minutes on each side.
05:22Flip, two minutes, two minutes
05:24until you get the desired doneness.
05:27Doneness.
05:28What do you do?
05:29Do you balance the steak?
05:31Sir Bubu renders the fat.
05:33Oh, fat.
05:34There's a thick layer of fat here.
05:37Sir Bubu, you really know your steaks.
05:40It's really delicious.
05:41It's like when you cut the fat.
05:44Is that worth the shirt?
05:46Is this worth the shirt?
05:48This has a gimmick.
05:50Gimmick?
05:51Sugar?
05:53Wow.
05:54There's sugar there.
05:55It's like sides of a blue.
05:56Because it becomes caramelized.
06:00Yes, it thickens.
06:02Is there anything else we can do here?
06:04Or can we just grill it?
06:05You can do that.
06:06Can we?
06:07It smells sour.
06:08That's the worst dish.
06:10It's sour.
06:11That's why it's right to add sugar.
06:13Add warm butter to make it shiny.
06:18Wow.
06:19Our steak is ready.
06:20The steak is ready.
06:21Can we transfer the bell peppers here?
06:24Yes, you can.
06:25Is it okay if I slice the steaks?
06:27Yes, you can.
06:28So we can taste everything.
06:29You can also see what's missing.
06:32You can see my chopping skills, my neighbors.
06:37Here it is.
06:38Taste the color.
06:40Wow.
06:41Look at the doneness.
06:44Taste the color.
06:51Sorry.
06:52I'll show you.
06:53I'll show you another one tomorrow.
06:54Wait.
06:56There.
06:57The corned beef sinigang is waiting for us at our dining table.
07:03Our side dishes are ready.
07:05Potatoes, bell peppers, and our steak.
07:09Let's eat.
07:10I hope you still notice the corned beef sinigang.
07:12Of course.
07:13It's still here.
07:14Let's eat.
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