Which chef has the better partner? Today’s video is sponsored by Kroger, and if you know me, you know that this is a dream collab. Today, Julia and I are facing off against Lily and her husband Alex, to make the ultimate romantic steak dinner. Now each team will have one bag of groceries in 30 minutes on the clock, and I pick these ingredients up myself at Ralph’s, our local Kroger family store. They’ve got everything we need for a perfect steak frites with a rich pan sauce. Now I love grocery shopping. Some people meal plan once a week, but that’s never been my style. I’m what you call a grocery head. I live for the thrill of the aisles. I nerd out over the many apple varieties and I get hyped over petite fingerling potatoes. Have you ever seen a red garnet yam in perfect lighting? Now, that’s art. Kroger ingredients have been a part of everything we do in the Mythical Kitchen since day one, from creating wild, unexpected dishes to feeding celebrity guests, their dream last meals, and of course, tackling chaotic culinary challenges like the one you’re about to see. Now, here is the twist. For the final 15 minutes, Lily and I cannot cook. We can only coach from the sidelines while Julia and Alex finish the dish. The stakes are high, the frites are higher, and one judge will crown the winning couple. It’s love and groceries on the line today. So one bag of groceries, 30 minutes. Love on the line. Thanks again to Kroger for making today’s video possible. Let’s get cooking. Please welcome to the show, two time defending Champion, my wife Julia Levy Scherer. Yay! Hi. That was hot. For the first time on the show, Lily’s husband, Alex Burrola. They had a whole handshake! They had a whole handshake. Does that intimidate you? A little bit, but I’m feeling really confident. I mean, we, we did this before. We could do it again. Not too cocky. That’s my girl. You’re going down. Can’t get too cockier. What about you? I just hope I don’t burn the place down. He might. Please don’t. We like it here. May the most stable marriage win. You ready to get cooking? Yeah, let’s do it. Let’s do it. Julia, when this bag hits that counter, the clock’s gonna start, you, you gotta be cooking like a bad as heck. I tell you what. All right. Alright. I’m righty, let’s go. That was a fake out. Oh my God. That was a fake out. Ten seven the clock. Alright, are you doing like squats? What’s going on here? Yeah. Give me a 3, 2, 1. Okay. 3, 2, 1. Go, go, go, go, go, go, go. Okay. You, you work on steak. I’ll work on sauce and fries. Easy. Easy. I know how to cook steak. This unmarked bottle is cognac. We’ve been making it in our toilets. Oh, nice. Oh, there. Yes. Okay, perfect. That got stock. I don’t wanna do that. Uh, you, you always say that quote, I am good at steak. Yes, I am. I’m so good at steak. I feel so. I don’t wanna get cocky here, but I feel so confident about this one. No, be confident. Live your food. That was dope. Okay. Okay. Nice. Kroger bag. Let’s good. Okay. What do you need? What do you need? I don’t know. You need a cast iron for your steak? Yeah. Yes. I’m get you a cast iron for your steak. All right. I, I only have 15 minutes, so I kind of gotta go. Yeah. But just God it’s so loud. Yeah. I have auditory processing issues. Okay. I wanna make a chimichuri because I like a nice light, bright sauce. But you can use butter basing. Okay. Okay, perfect. You can put all your stuff over here. You use butter base. Thank you. And herb, uh, Rosemary, thyme. I’m gonna use chives for the fries. We got shallot. I’m gonna put this into a chimichuri. What are you doing? I’m gonna get going on the steak. It’s a– do this. It’s a thick boy. It’s a thick boy. Why are you gendering our steak? Hi, um, I downloaded this AI Baby app. And put our faces together to see what our babies would look like. And I’m telling you this because we are expecting to have a really good time. Have a good time. Put it down, baby. It’s a cute baby. It’s a cute baby. I hope our babies look like that. Rip this open. Yeah, rip that open. Okay. Clocks on. Okay. Um, put steak. Chef. Grab this and then I want you to take this, put some paper towels on it and pat it dry a little bit and then season it. Okay. Yes chef. Season it. Yes, chef. And then salt it. You know how to salt, you got it. Yes, chef. And then I’m gonna get a cutting board. Can you get me a knife too? No. All the way to the left. See the knife roll. Oh, the next thing? Yes, chef. Sure. Behind. Sure behind. Okay. I’m gonna do the potatoes first. I’m not gonna do this slow bring up to the temp thing because we’re gonna do our own little fry situation. Let me bring up the mandolin here. Oh gosh. It’s so thick right here. Now salt it. And you’re gonna get the camp stove going and then get the cast iron on there and then start. I can’t even hear what you’re saying. Just do it. Sharp. Pepper. Sharp, sharp, sharp. Steak is the one thing you don’t cook a lot. No, I don’t make steak lot at home. Which I, I think is why you’re leaving me to this steak. No, I’m doing it because I believe in you and because I love you, not because you don’t wanna fail, not because I’m insecure about failing friends and family, love failing spectacularly in front of people. Um, no, that’s fair. Okay. I need the salt in the pepper. I think I’m gonna go. Salt and pepper on the outside. I think that’s smart. We’re gonna have a super flavorful chimichuri that I got. I’m gonna have like six minutes to make this totally fine. Nice. Everything is fine. Tons of salt. Yeah. Okay. You don’t wanna over salt it. I think it’s fine. It really has to get in in there. Why are you rubbing it in so– Why are you massaging it? So they really seeps in. I know. It’s, it’s fine. It’ll be fine. That’s what you tell me at home. I’ve never, never told you to do that in my life. Okay, so get the camp stove. See the camp stove. You know how to turn it on. No, you were, you were an Eagle Scout. You got it. You got it, got it. I was, that was a long time ago. Lily is like pretty unequivocally the best cook in this kitchen. Oh, okay. The only thing we can hope for is that Alex really brings her down. I’m gonna put these in. What are you looking for? I’m putting it, oh, I should have put them in water first. Alex. It looks so natural. Live with the chef. This is the towel on the shoulder. Straight down. Just like mince it. Mince it up. Okay. You got it. You got it. Let’s get this on a little higher. How do I do that? What? How did I get this up? Huh? Oh, it’s on braille. Wait, wait. Help, help. Okay. Help. Yeah. Help. Yeah. One time. I was making chicken soup with like a whole chicken. Oh. And Alex was working from home. I said, just like, watch it, like make sure it doesn’t reduce too much. Mm-hmm. Just like, make sure the heat doesn’t get too high. Mm-hmm. Just, it’s letting, letting it simmer on low and then I get home and there’s nothing there. It’s just chicken. Chicken and bones. You said to just keep it low heat the entire time. You have to watch it though. You knew we were making soup. There’s no soup that was left afterwards. There’s no soup. It was gone. Evaporated. I don’t know where anything is. Behind, behind. I dunno where anything is anymore. I dunno where anything is anymore I dunno where anything is anymore. I don’t know where anything is anymore. They just suddenly get, I dunno where anything is anymore. Hot take. I’m proving that you can be a chef and cook with your wedding ring on. Okay. God. You don’t understand. It’s good. It’s because I care. I don’t wanna– Care. That’s, you spend so much time, money on it. Yeah. So much time. I just didn’t want to– The ring. Yeah. Proposing. Sorry. I care. Is that gas lighting? So typically steak frites is like, what is it? French? Is steak frites French or did I make that up? Yeah, I love it. Like me, you just started launching into a history lesson. So steak frites is typically the Franco Prussian war, really inverses. This is what happens when you live with him. We are roommates. You just start bursting with fun facts that nobody else cares about. What are the worst traits that I’ve given you from being my roommate? I think that’s, that’s one of the good ones. Um, uh, messiness. Uh, not cleaning dishes. Um, laundry are usually in the designated, uh, dishwasher. Also the vacuum, you know, vacuuming at home. What about the that? Um, our dog gets scared when we vacuum though, so she, she runs into her crate, so I just avoid vacuuming. So I’m trying to get this chimichuri for you, babe. Five minutes. I know. Oh my God. What can I do to help. Okay. Uh, uh, pick a bunch of parsley here. Garlic. Garlic, baby, peel, garlic cloves. Por favor please. Okay, I’m gonna get this in the oven and then I’ll help you with other things. Ha, what happened? Why, why do you make my wife sad? Here we go. Okay baby. Come palm heel strike the garlic. Okay. Palm heel strike the garlic, baby. Do it. That wet? Palm heel strike the garlic, got a brand to maintain. There she goes. Look at how strong she is. She’s a black belt in shoto karate. Every, so often game footage on every episode I’ve been on, we’ve mentioned that I’m a black belt in show to karate. She’s a black belt. She had Sensei Friedman shaking you, she’s a black belt in show to con karate. I was a black belt in karate once. A black belt all is a black belt. There’s never was a black belt. You’re like a marine. Barely. Very proud of that. This is real. I was like 10. When you grow, when you grow up in Long Island, do you have a Sensei Friedman? We talked about this last time. All your, we make so many videos. I’ve talked about everything. Um, what else? Garlic. Um, there’s so, there’s too much. No, there’s so much like skin garlic peel in it. Like what? That like, there’s so much. That adds character. No. What? No, we don’t need character in our garlic. We need to get our sauce going, especially before I am out of here. Okay. Garlic is good. Leave the garlic. Do you have two whole cloves? Uh, yes. Can you put them on top of the steak? Thank you. Oh, that has skin on it too. That’s fine though. You just said to put it on there. I didn’t. I thought it didn’t take you a million years to peel. My hands are sticky. Can you mince some Chives really fine? Chis tribes. You got it? You can find it. Okay, I’m gonna let this go in the oven. Chives. This is chives, right? This is heavy. Oh, this is chives right here. Okay. All of it or half of it? Or is it part of it? Two chives. Lily, You have three minutes left. We got this. Okay. You can just bun. Do you know how to do it? Mm-hmm. Uh, you said min it, right? No, min. What is this? Like nice. You mint. You said mit it, yeah, like really fine. Okay. You don’t have to like for garnish? Yes, for garnish. Okay. I should have said that for garnish and then it would’ve changed things. Yeah, it would’ve changed everything. Actually. I don’t know if these fries are gonna get done, man. If the. Okay, we’ll figure it out. There’s a fryer, gimme that. I know. I chose not to use it. Okay. Here. Uh, worcestershire sauce, right? Huh? You need that? No, don’t need it. I need, all I need. I need avocado oil. Jules, do we have olive oil? Avocado oil. Put, put some avocado oil. A little bit more than that. There. It’s perfect. The black on karate here. Thank you. No, I played a lot of Donkey Kong growing up. Oh, that’s how you play Donkey Kong. Yeah. Um, okay. What you’re gonna, where’s the peppercorns? Can you open the peppercorns? On here. Okay. I found, okay. Dump some in here. Like, that’s good. Okay. And then just keep like going like this and shaking it. Oh, that’s so easy. Okay, we’re cleaning up reset seconds. Lily, 90 seconds what? Add it to the mortar pestle and give it a good grind. Hurry. That’s good. Just get it in there. If we don’t flambe. How do I turn this off? You can just, just do this. Okay. Okay. We can just leave it. Okay. Brian? Yep, yep, yep, yep. How are there still garlic skins like in the peppercorns. I don’t even know how you, they stuck to my fingers. Oh my God. That went so fast. 4, 3, 2. Okay. One. Okay, wait. Now I’m stressed. That went so fast. I’m stressed. Okay. What do you need? What do you need? I don’t know. I really thought there was stuff to make a chi cherry in there. What is this sauce then? Uh, yeah, your guess as good as mine now. Oh God. 15 seconds at it. Wait, hold on. Actually, let’s seven. Okay. Six four. Okay. Okay. It’s fine. It’s fine. I’m gonna be hands off anyway. Okay. So I need you to calm down for a second. I need you to calm down because this is. Okay, take hold the pan. Yeah. And then you’re gonna crank up your heat and then Okay. Add a little bit of the, yeah. Inside. Just like in one section. That’s good. And then you’re gonna tilt it in, tilt it, and then let the flame catch it. What if I, I just hope I don’t burn the place down. Yep. There you go. Okay. Yay. That was great. You know what I, how I was taught to like check if the steak is ready, which is like probably not accurate. This thing that, yeah, a lot of people swear by it, but do you remember what it is? I just stop dog. What do you think it is? The, like more the, like lar like, um, tighter your fist. The, the more that it’s, um, doneness. And then you, yeah. What? No, no. Run me through that. You’re, Julia, you’re touching that steak. You have your hand here. What are you looking for? Um, add a little bit of Dijon and worcestershire to the sauce. Just a tad. Like at this? A little bit. Okay. That’s good. Wish share. And then how much, how much? How much? Um, oh, I forgot the garlic. Put the garlic in just a little bit. And void the, the papers on it. Okay, that’s good. I got a little bit, a dash worcestershire sauce. It’s fine if the cap a little bit more. Okay, that’s good. Like the steak uhhuh, if you’re pressing on the speed. The, the more firm it is. Yeah. Yeah. The more, but, but how do you know, but how do you know what’s, when it’s a little, when it’s just like a, what are you pressing on your wrist to find? Because what you’re supposed to do is, if you like right here, I understand what you’re saying. The butter. See that butter right there? Mm-hmm. I want you to go on the cutting board and cube it up. Cube it? Yeah. Just in little cubes. It doesn’t have to be perfect. Nice. Clean the knife. Okay. Ooh. I think you like, like, like look like that. Yeah. Okay. Like looking like a good chef more than you want to be. Just chaos. Oh my God. It’s going into the chives. Do I baste it now? Yeah. Baste it. Well, no, we only have 10 minutes. You need to get that back in the oven. Okay. Get it back in the oven. I’m gonna flip it. Please. Get it back in the oven. Yeah, that’s great. Please get it back in the oven. Look at that. Look at that char. I love that baby. You’re so good. Oh my God, you’re so good. Please get that steak back in the oven. This is the funniest part. It’s so good. I love it. It’s so funny. You get so stressed and it’s kind of funny. I think that’s where I got the most. Distracted last time, but we still won. Still. We still won. Still won. We’re so good. And check the fries. And we did this before, right? Fries are cooking. Where you cooking? They’re gonna be done in four minutes. We’re good. Okay. I’m gonna need a plate. Plate. I’m gonna need a plate, I’m not gonna break a plate this time. We shattered dish. Um, okay. Cut from the end? No, just like from the end back. Go. Thin slices from here, right? Yes. Yeah. Okay. I am gonna check on your fries. Okay. I think we need to pull the fries. Can you pull the fries really fast? That’s not safe. You know what? Put ’em in the bowl. Put it in the bowl. So it doesn’t sit in a lot of that oil. Okay. Hot behind. Oh, very good. Okay. Keep slicing your steak. It’s totally fine. Do you wanna taste a piece of the steak? ’cause if you under seasoned it, then this is the time to do like a little finishing salt. You like it? Mm-hmm. Okay. Yeah, I think it seasoned at well. Okay. Okay. Grab a plate. There’s plates in here. Okay. Pick out one you like? Any you’d like? Nope. Cast iron. Octopus. He never gets to use octopus. Okay. Not, don’t put it on the burner. Is it hot? Yeah, it’s probably hot. Okay. I want you to be the creator in the in the plating. Oh, okay. Okay. I just wanna see what you do. Okay, well let’s do something. Okay. I like it. Five minutes left. Okay. No, you gonna carve, just take at three. Julia, take the shallot. Okay. What shallot are we doing? Shall cut the shallot please. A shall the shallot. We need a shallot. Cut the shallot. What shall I’ll show you? Cut the shallot. Cut that in half the long ways. The long ways. Other way. Other way. Long ways. Now peel it after you cut it in half. Okay. Peel it now. Slice it as soon as you can. Why? What is this for, please, Julie? Please do as I ask. Slice it as soon as you can. Okay, but like faster than that, you can sacrifice some thinness for fastness. Why is this for, what is this for? Drop them in the fryer. Drop them in the fryer. Drop them in the fryer please. That fryer, no, this, this oil that’s not on anymore. It’s fine. Oh, fries. You wanna toss it with a little bit of salt and then add some of the parsley and then give it a toss. Yep, that’s good. And then toss it. Okay. That’s good. And then the sauce, you feel good about the sauce? Uh, nope. But we’re gonna find out right now. So try a piece of the steak with the sauce. Okay. Okay. Try it with the sauce. Dip it in. Yeah, dip it in. Okay. Do you like it? It’s good. It’s good saucy? Yeah. Okay. Okay, Jules, you got two minutes and 57 seconds left. You’re doing great. All right, let’s get these on so you like, can arrange that looking nice? Yeah, yeah, yeah. Hold on. You can use your hands if you want. Okay. You’re not gonna plate this, this beautiful looking piece of steak. Um, I’d say, do I say, do I? Okay. You one, listen. No. No. Can you listen me real quick? Yeah. You have two minutes. You’re fine. Can you arrange this in? A nice fan? Got every single. Piece should be like, like that lodge. Try and like lay it down a little bit more. That’s perfectly fine. Okay. Yeah. I’d say stand the fries out to be touching the steak, please. Okay. Wait, we need the sauce. The sauce. I understand, I understand. You have a minute. You’re fine. Okay. So the shallots are, yeah. Pull the shallots, pull the shalls, strain ’em out, strain ’em out, strain ’em out, strain ’em where, uh, it’s like, put ’em some in the shallots kind of disappears. Fine. That’s fine. I think we, should I get the sauce on the steak please? Um, wait. On the steak. On the steak. Where’s the spoon? Where’s the spoon? There’s the spoon, right there. Spoon. Okay. If you, if the sauce isn’t thin enough to go across the steak beautifully, say I should, I, should I put it in a little bully on the side? Uh, no. I’d say put it on on the steak. On the steak. On the steak? Yeah. Okay. Nice. You have time. You have 49 seconds. Okay. Okay. You’re, you’re shaking a lot more than I, I wish you would. Well, it’s a little thick. Well, that’s why I said if you need to thin it out, add the oils. Sometimes I’m a little thick, you know, you still love me if I’m a little thick. All right. Perfect. Beautiful. Yeah, that looks great. You put chives on the chives and the french fries, please. Yes. Yes. Thank you so much. Beautiful. Look how pretty, I wish we got the, that’s wonderful. That’s wonderful. Now cute plate wipe, Julia. Yeah, perfect, perfect. You look so good. Okay. Wow. A little rustic looking, but that’s fine. And then add your chives. And you know what, we are just, you’re just killing it. So we don’t even need the extra, we don’t even need the extra time. Can I have your two minutes? Yeah, you can. You can take all the time. 10, 9, 8, 7. 6, 5, 4, 3, 2, 1. Happy new. Wait. You just didn’t put this on the plate. Why? Why’d I put that on the plate? This is like the best bite of the rib eye. My bad. Gosh dang it. Hi, I am Gwynedd from Sporked.com and today I’m gonna try two different steak frites. Isn’t that fun? Hi guys. Hey. Hi. Hi. Can you watch you eat? Yeah, please do. I actually can’t, I can’t really digest unless someone’s watching me, so this is really good. The french fries are like very similar, right? Like everyone took like a similar tack when it came to the french fries. Both are potato. Well, love potato. That’s good to know. Oh, mm ooh. Those are good. They’re very well seasoned. They’re like really salty in a way that I like. What kind of sauce? I guess no one can answer me. I’m sorry. I’m like, I just keep asking questions. No one answers. I’m sad. Okay. Stay delicious. Mm, a brown sauce. I love any form of brown sauce or gravy, so this really hits for me. The steaks cook beautifully, too delicious. I love it. I love it so, so much. It tastes like, maybe it has some like sherry and cream in it. That would be my guess. This maybe looks like it. This steak maybe has some spinach on top of it. By some, I mean a lot. Mm yum. Is it not spinach? I’m so confused now. I should taste it. No, it’s not. Not at all. It’s a lot of herbs. Very herbaceous, tastes like very parsley forward to me. A lot of parsley. Maybe I’m right, another like thin french fry situation. I love both of these French fries. They remind me, I don’t know, I haven’t been to steak and shake in a really long time, but Steak and Shake used to have like the really, really like ultra thin shoestring fries, and that’s like what I’m getting from these. Also really, really well seasoned. Um, okay. I really love both of these and I think that they’re both delicious and I love both of the sets of french fries. Um, but I think that I revealed already that I’m like, you, like a brown gravy kind of situation is really going to like win out. For me every time, and so I’m going to pick this one as my favorite. Good job. I was glad it wasn’t spinach. Not spinach. Kinda looks like spinach. What’s in it? We made some miscalculations, so I thought we had all this stuff to make chimichuri. Turns out we are not, this grocery had made a miscalculation, so I tried to do like a parsley, garlic emulsion. Okay. So that’s kind of what that was. It’s really like, it’s the most powerful parsley flavor I’ve ever tasted in my entire life, and I think that’s something to be proud of. Thanks. Have it in, do I have it in my teeth? Yeah. A lot of it. Okay. And then what is the sauce? Um, this is what we were supposed to make, and it was like, cognac, pepper. Corn shalloty, creamy, buttery. Yum, yum, yum. Lily, Alex, you, you two really killed it. Yeah. Like, awesome. It was, Alex was, So cool seeing you out there. Chef told me to do. Yeah, but that’s beautiful. And Gwynedd, thank you so much for judging. You guys won last time, right? Yeah. But now Lily and Alex, you are the ultimate grocery heads. Yes, you’ve done it. Give it up for them. Give it up for Gwynedd, give it up for all you, all you people working in the cameras. I don’t know your names, but thank you so much. Taylor will be Jacob. I’m so sorry you all and thank you so much to Kroger truly for making this episode possible today. Everyone thanks for watching. We will see y’all next time. Comment below what you want us to cook next. Get ready to make your kitchen mythical with the Mythical Cookbook. It’s loaded with 100 flavor packed recipes, straight from me and the Mythical Kitcheneers. Grab your copy now at mythicalcookbook.com and start cooking.