- 3 months ago
Mrbeast
Category
🤖
TechTranscript
00:00I'm Mr. Beast, this is Nick DiGiovanni, and we're going to do a cooking challenge.
00:04We will have just 10 minutes to cook a steak entree as well as 10 minutes to make a dessert.
00:08Easy.
00:09You guys are going to be the judges.
00:10Oh.
00:10We're going to taste each other's dishes, and you're going to tell us who you think won this challenge.
00:14Your 10 minutes starts now.
00:17Oh, boy.
00:17All right, so tell us what you're making today.
00:19Filet mignon with asparagus and maybe some potatoes and some homemade teriyaki sauce.
00:27That's like some Gordon Ramsay stuff that you're doing over there.
00:29Hey, I got this, I got this.
00:30First of all, you'll notice I gave you the nice steaks.
00:32Look how flat my filets are.
00:34Is flat not good?
00:35You want it to be sort of high and tight like that.
00:38Oh, interesting.
00:38If you want it to be nice, you could give me one of your two.
00:41Yeah, I'm going to keep mine.
00:43Okay, all right, that's fine.
00:44I see how we're playing this.
00:45Gordon Ramsay mentored him.
00:47Why would I help him?
00:47Fair enough.
00:48We're trying to pass Gordon Ramsay.
00:49Make sure you subscribe.
00:50So what I'm going to do is...
00:54Actually, I'm going to...
00:55What should I do?
00:56I'm going to cut him into pieces.
00:57I like my steak cut up.
00:59Is this wrong?
01:00The way you're holding the knife is...
01:01I've never seen that either with the finger going down here.
01:04You want to pinch it like this.
01:05Why don't you get to cutting over there?
01:07You need any spices?
01:08Oh, yes.
01:09Let's see.
01:10I could use some of that.
01:11Okay.
01:12Seasoning salt.
01:13Some of that.
01:14Nope.
01:15No.
01:16No fennel seed, no chive.
01:20I actually don't want any of these.
01:21I'm just wasting your time.
01:22I'm going to start off by leaving my steak hole and I'm going to go salt all over the
01:27steak on all sides.
01:28I'll put that over there in case Jimmy decides to season his meat.
01:31And I'm going to go with lots and lots of fresh cracked pepper.
01:35Oh, wow.
01:35I've never seen anyone season like that either where you sort of shake it from above.
01:39Oh, of course.
01:39Interesting.
01:40You know, I'm learning a lot here, by the way.
01:42Yes, you should.
01:43I'm going to try that.
01:44Yeah.
01:44Look at it.
01:45It's effective.
01:46If I lose this challenge, I'm going to be pretty upset.
01:48Pin on high.
01:49Make sure yours is cranked all the way up.
01:51I'm going to just make sure my God, he thinks I don't know how to turn that on.
01:53I just more think that you maybe don't know how to cook.
01:55Whoa, guys, you hear this?
01:57Not all of us went to culinary school.
01:59I didn't either.
01:59See, point proven.
02:01I actually need to get my side started very quickly.
02:03Jimmy better get his teriyaki sauce started.
02:05If I were him, I would have started the teriyaki sauce a few minutes ago in that other.
02:10Oh, this thing right here.
02:11Oh, easy.
02:11Okay.
02:12So we're going to start off with water, right?
02:14After we put in our water, we're going to put in, what is this?
02:22Soy sauce.
02:23Soy sauce.
02:24Let's go.
02:24That's what I was looking for.
02:25I'm going to make sort of like a little creamy garlic spinach to go on the bottom, and I'm
02:29just going to stir that around.
02:30What is this?
02:31Corn starch.
02:32It's to thicken up your teriyaki sauce.
02:34I would mix it with a little bit of water if you want some advice before you add it in.
02:39Okay.
02:40Did not take the advice.
02:41What did you say?
02:42What?
02:42I said mix it with a little-
02:44Hey, I'm making a dish over here if you don't mind.
02:45What happens is it gets quite clumpy if you mix cornstarch straight into a liquid.
02:49You really need to make a slurry with some water first, and then put it in.
02:52Oh, you know what I just remembered from culinary school?
02:54What's that?
02:54You're supposed to put some water in your cornstarch first.
02:57That way it doesn't get too clunky.
02:58Mm-hmm.
02:59That's what they told me.
03:00See how all the clunks went away?
03:02Uh, clunks.
03:03Clunks.
03:05I'm going to work on my compound butter.
03:07I'm going with a little bit of butter, some tomato, some basil.
03:10I want to put a nice compound butter on top of the steak to keep it nice and flavorful.
03:13I want a little bit of sugar in my teriyaki sauce.
03:16This tastes really good.
03:17Do you know what brown sugar is made of?
03:19Sugar?
03:20Yes.
03:21But the plant's brown.
03:22Okay.
03:23I feel like I need to start cooking my steak.
03:24Putting some oil on my pan.
03:26Always lay it away from you.
03:27As you can hear the sizzle, my pan is nice and hot.
03:29Let's see if Jimmy gets the same sizzle.
03:31We're going to start laying ours in.
03:34I'm actually pretty impressed right now.
03:35You should be.
03:36God, I wish I didn't have such a flat steak here.
03:39Him and his flat steak.
03:41Couldn't be me.
03:42The other thing that I'm impressed by is you have your workstation nice and clean, which
03:45is important.
03:46Yes, of course.
03:47Partly because you threw your trash back here in the corner, but...
03:49I've never cooked before.
03:51What do I use to make my asparagus?
03:53I would chop it up.
03:53I would throw it in that.
03:54Don't tell me how to cook.
03:55I got this.
03:55I'm going to teach you one of the most important things ever.
04:00Here's rule number one of asparagus.
04:01I don't care what anyone tells you.
04:03No one on the planet likes these stupid in pieces.
04:09Get rid of them.
04:10See this stuff?
04:11This tastes amazing.
04:13True.
04:13You are supposed to take this off.
04:14I speak for the entire human population.
04:16Well, guess what?
04:17Some restaurants don't.
04:18And it's a horrible experience.
04:19Honestly, I might need to do a little bit more.
04:21Wow.
04:21You just can't risk eating one of those.
04:24You mind if I check on your teriyaki sauce?
04:26What's there to check on?
04:27She's looking good.
04:28Nothing to be worried about, everybody.
04:30All right, let's get to flipping over here.
04:32Ooh, she's popping.
04:33We might need to turn this, John, down a little bit.
04:35Don't be scared of the stove.
04:36The stove can tell that you're scared of it.
04:39Really nice crust.
04:40I'm actually extremely proud of the crust.
04:42I'm nervous he has a better crust than me.
04:44They don't make crust like this no more.
04:45Get some onions in this, John.
04:47Oh, yeah.
04:48Look at that.
04:48Got to keep it moving.
04:49Don't want it to stick to the pan.
04:50Jimmy, tell me what you think when I flip this.
04:52Three, two.
04:53Let's see it.
04:54One.
04:55Ooh.
04:56It looks well done.
04:57I like it.
04:57It looks good.
04:58Three and a half minutes left.
04:59Three and a half?
05:00Bro, I only need one.
05:01Our teriyaki sauce over here is coming together.
05:03Can I throw things in with my teriyaki sauce?
05:05No, your teriyaki sauce has to thicken up.
05:07I wouldn't put the potatoes in.
05:08I would just forget about the potatoes.
05:09Did you put the ginger in your teriyaki sauce?
05:12No.
05:12I would put the rest of the teriyaki sauce ingredients before you add the potatoes.
05:14You know what?
05:14I want potatoes.
05:15I don't really care.
05:16They're not going to cook in three minutes.
05:18You wouldn't understand.
05:19Actually, I'm recalling my potatoes.
05:22This is something I invented years ago.
05:25Gordon Ramsay wished he could do this.
05:27What would he do if he saw you do this?
05:28Oh, he'd be flabbergasted.
05:30A little bit of honey.
05:31Plop it on in.
05:32Now, you might be wondering, has he put any ginger in his teriyaki sauce?
05:36He has now.
05:37I have to say, my steak is coming along quite well now.
05:40I don't think it's going to finish in time, though.
05:42Jimmy might have made the right call by cutting his up into strips.
05:44I thought he was crazy, but if mine's raw, I'd probably lose the entree round.
05:48How much time is left?
05:49Two minutes.
05:50Bro, I'm done.
05:51Too easy.
05:51You're not done.
05:52You've got to get it on the plate.
05:53What do you think I'm doing?
05:55Nice.
05:56I got this.
05:56I call this the Jimmy Hodgepodge.
05:59Look at that, John.
06:00Got to make sure we get the onions out.
06:02Exquisite.
06:03Ah.
06:04Oh, my God.
06:05Couldn't be me.
06:05I don't know what to do.
06:06Just quit.
06:07I got to cut it open.
06:09Oh, it's not done.
06:11This is bad.
06:1130 seconds.
06:12Chop, chop.
06:13About to lose.
06:14Compound butter.
06:15Compound butter.
06:16Compound butter is perfect.
06:1710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
06:27Time is up.
06:28Oh, wow.
06:29You got it on there.
06:30This actually looks really good.
06:32It does.
06:32I'll start off first.
06:33I sliced up my steak, put a little bit of seasoning, and then a teriyaki sauce, which I can't reveal
06:39the ingredients, but just know it's delicious.
06:41And I've prepared a filet mignon with some creamy garlic spinach and a tomato basil compound
06:45butter on top.
06:46I'll try this masterpiece.
06:47Pour the sauce on, no?
06:49Are you going to...
06:49Oh, no.
06:49We're dippers over here.
06:51Oh, interesting.
06:51Okay.
06:51Yeah.
06:52Cheers.
06:52I mean, I can't believe I'm saying it, but his teriyaki sauce is really good.
06:59It could be a little bit thicker.
07:00No.
07:01I didn't go for a potato because I knew right away that they were not cooked.
07:04As you can hear when I cut into this potato right here, it's like cutting into an apple.
07:09Here's the thing.
07:09Everything here is soft.
07:10Yeah.
07:11So I wanted the potatoes to be a little more firm, to break up and add texture.
07:15We'll see if the audience thinks that makes sense.
07:17On to mine now.
07:18The colors here, you have to admit.
07:19Yeah, there's color.
07:20They're pretty.
07:21But I don't care about color.
07:22You know what I care about?
07:23Taste.
07:23Agreed.
07:24Oh, my gosh.
07:25This is going to taste so good.
07:26You like your meat red?
07:27I can see.
07:30Okay.
07:30Honestly, my metric of success is, do I want to grab more?
07:35And right now, I do want to grab more.
07:36I think the garlic could have been a little bit more golden brown.
07:39I also think that the compound butter, there was too much of it for how much meat I got.
07:42And that was because that was the only part of my steak that was cooked to that perfect medium
07:45where the rest just wasn't quite there.
07:47He made a great call cutting into his filet at the start there.
07:49Before you decide who wins, it's time for the dessert challenge.
07:53My knife is stuck.
07:55Do you want five minutes or ten minutes?
07:56I want my knife back.
07:57I'm feeling daring.
07:58Let's do five.
07:59All right, I'm going to set a five-minute timer.
08:01You know what?
08:01Actually, let's do ten minutes.
08:02Ten minutes starts now.
08:05I'm going to be making a deconstructed s'more.
08:07S'mores are one of my favorite things to make in the summer, and I just think...
08:10What I'm making is I'm going to be doing cake with feastables on top of it.
08:14Because how can you have a dessert without feastables chocolate?
08:17I'm going to start off by toasting off some graham crackers.
08:20I do my s'mores different than a lot of people.
08:22I try to really toast and work with all the ingredients.
08:24I leave the graham crackers sitting on a log sometimes so they can heat up with the fire.
08:28And I'm going to try to get that here, toasting up some crumbs to the top of my dish.
08:33Wow.
08:33Okay.
08:35You're supposed to make those in the mug though.
08:36You know that, right?
08:37Well, we're doing it in the pan.
08:39Wait, are you judging me for mixing my ingredients in the pan?
08:42I'm judging you for mixing a mug cake in a pan first and then transferring it to a mug.
08:47To be clear.
08:48I mean, hey, you wouldn't understand.
08:51I'm trying to throw them off.
08:52I've never made a mug cake before.
08:54You know, we're all learning together in this experience.
08:56Is there a spatula in here?
09:02Spatula.
09:02All right.
09:03Jimmy, if you competed on MasterChef, how do you think you would do?
09:06Freaking amazing.
09:07You do?
09:08No, I would do horrible.
09:09Honestly, Gordon Ramsay would probably just scream at me and then I'd get tired of getting screamed at and quit.
09:15You're missing your milk, right?
09:16I got it.
09:16I'll throw something in here.
09:17Okay, you got it?
09:17Okay.
09:17Oh, thank you for handing me some mousse.
09:21How did you know I needed that?
09:23Look at that bad boy.
09:24I'm actually going to start by making a chocolate mousse.
09:28Oh, my chocolate looks a lot different than yours.
09:30Oh, what chocolate you got there?
09:32I've got my blue stripes chocolate.
09:34As you can see, we have a cute little monkey.
09:36No, I don't see anything.
09:37I just want to call out this cute monkey that we have.
09:40Hey, tell that monkey.
09:41It should start making its own dessert.
09:43Putting this bad boy in the microwave.
09:46Did you have Nick checked that?
09:48Why would I need Nick's help?
09:49I got this.
09:50Chop this up.
09:51This chocolate looks so good.
09:53This is going to be used for my chocolate mousse.
09:55I need a bowl.
09:55I'm going to steal Jimmy's bowl.
09:57Okay.
10:01Wow.
10:03My toasted graham cracker smells incredible.
10:06Oh, nice, nice.
10:07And I'm going to pull my plate out.
10:08I'm actually going to toss my plate in the freezer to get it nice and cold.
10:13It didn't do anything.
10:14I'm going to try again, but longer.
10:20No, everything's great.
10:22Don't worry about it.
10:22That's going to cut into your time, given we only have four minutes and 13 seconds to
10:25go.
10:26Oh, I'm not too worried about it.
10:27You know what?
10:29My meal could also use some graham crackers.
10:31I'm going to make some.
10:31You're going to toast them just like me?
10:33No, no, no, no.
10:34Oh, okay.
10:35And now I'm preparing my station to start plating.
10:36I have marshmallow fluff right here.
10:38I have my toasted graham crackers.
10:40I have my blue stripes chocolate.
10:41I have my butane torch.
10:43I also need my chocolate mousse.
10:47This is how you cut stuff.
10:48Oh.
10:48She could use a little more time.
10:56Oh, come on.
10:57Come on.
10:58Again, I feel like somehow this is not going to finish in time and Jimmy's just going to
11:02be done a minute ahead of me.
11:03How's my cake looking?
11:05Oh my God, it smells like burnt chocolate.
11:06It's good.
11:07Always protect your hands.
11:10Look at that.
11:12Exactly what's planned.
11:14We're going with our nice cold plate.
11:16I'm going to go down on the bottom with some of my chocolate mousse.
11:21Jimmy must be sweating right now.
11:23Bro, we have 50 seconds left.
11:24What would I be sweating about?
11:26But where's the plate?
11:27Your boy needs a plate.
11:29Ooh.
11:30All right.
11:31You still have the stickers on them.
11:33I don't care.
11:35My cake is turning into a chocolate sauce because I don't know.
11:38It just never caked.
11:40I'm going on with graham cracker crumbs.
11:41Yo, way to steal my idea.
11:43I'm about to put those on too.
11:44Now, here's what we're going to do.
11:45Watch this.
11:45Watch this.
11:46We're going to put a little rice crispy chunk.
11:47To top it all off, we're going to put feastables chunks in it.
11:50I'm going around with my marshmallow here.
11:52Perfect.
11:53It looks beautiful.
11:54And then I'm going to torch it.
11:55Oh, Jimmy's done.
11:56Jimmy's done.
11:57Oh, I burned it.
11:58No, it got on fire.
12:00No.
12:00Oh.
12:0110, 9.
12:03Look at me being done early.
12:048, 4, 3, 2, 1.
12:08Time's up.
12:10Look at this bad boy.
12:11No ice cream?
12:12I forgot the ice cream.
12:13So what I did was I started off making a cake in a cup, but it never fluffed up.
12:22It kind of just stayed the batter.
12:23So then we pivoted, because that's what you do.
12:25Great cooks, they always pivot.
12:26And we just threw the burnt batter in a cup, and we put some little crumbled graham crackers
12:30on, a little bit of broken up Rice Krispie treats, and we topped it with some feastables.
12:33And at the end of the day, if you don't like anything, just eat the feastables on top.
12:36And I have made a deconstructed s'mores.
12:38I might have gotten a little bit too fancy with it, and I also burned it, unfortunately,
12:42but I think it's going to taste amazing.
12:43We'll start off with mine.
12:44You know, I don't even know where to start with this one.
12:46If you look carefully at this spoonful here, though, it's got a lot of good-looking things
12:50on there.
12:50I can't deny that.
12:51Cheers?
12:52Cheers.
12:56Weirdly, it has no flavor.
12:57It almost has a consistency of a rotten banana.
13:04Yeah.
13:04It kind of tastes like I'm chewing on plastic wrapped in feastables chocolate.
13:09Why don't you go ahead and dig into mine first?
13:11Make sure you get right in the middle.
13:12In the middle?
13:13Yeah, there's like a chocolate mousse under there, sort of.
13:15All right.
13:19Oh, the goldenness.
13:22And the coolness in the middle.
13:23I don't know how to explain it, but the marshmallow is warm.
13:26But whatever's in the middle, the chocolate, is cold.
13:29And then a little bit of crunchiness from the crust and the graham crackers.
13:32Clearly, I won the steak one.
13:33But the dessert, I understand.
13:35Could be a coin flip.
13:36Guess we'll find out in the comments.
13:37Good morning.