That’s so much gnocchi! Okay. How much can one man eat? It’s just one portion! How much can one man eat? So Josh is taking a sick day today. He has a case of the butt boils, if you know what I mean. Uh huh. And we’re going to be making 15 minute steak dishes, each and every one of us and V is going to decide which one is the best. Yeah! There she is. That’s V. She’s right over there. She is. All right. Y’all ready to get cooking? Yeah! Yeah! Say let’s get cooking. Let’s get cooking! Let’s get cooking! Naturals, man. All right, Trevor, here is my steak dish. Can you guess what it is? So I’m gonna guess that it’s some sort of, we’ve got bread here. Okay, very observant, yes. Indicative of a sandwich, perhaps. Yes. Okay, so it’s a sandwich. Yep. It’s a New York strip steak sandwich with blue cheese butter. Does the clock start as soon as I touch a utensil? It’s been going for four minutes. Oh my God. I’m gonna take this New York strip. And I know what you’re saying, “Nicole, this is the dinkiest steak I’ve ever seen in the history of the world.” And that’s right. You know what I did? I asked the butcher, I said, “Gimme the smallest steak you got.” And then this is what my lovely local butcher at Whole Foods gave me. Nice. Okay. Because I don’t have time, you know, if I’m cooking for myself, which I assume this is what’s going on right now, I’m not gonna be taking a big old hunk of meat because whenever it like sits, whenever steak sits and you gotta reheat it, it’s not the same. Yeah. And like, I’m not interested in that kinda lifestyle. Would you prefer that I heckle or help? May I ask for heckling right now? Heckling? Yeah. Wow, look at that pepper crackin’. That’s crazy. You better get cooking, Nicole, ’cause you’ve only got 15 minutes. This is stressful. So you better go quick, fast. Is there gonna be like a timer because if there is, I didn’t sign up for this. Yeah, it’s pretty hot. Oh, look at that. That’s smoking. Is that too hot? Oh my God. No that’s not too hot because we want a nice quick sear. So instead of putting it actually on one side, I’m just gonna start searing the fat cap first, Whoa, okay. Because I wanna impart that beefy flavor, All right. All throughout my meat. Yeah. Yeah. So I’m just gonna kind of babysit it right here a little bit. A little bit of that fat rendering in here. Do you wanna be helpful now? Sure. Okay, so take some of that blue cheese and just go ahead and crumble it. You can use a fork if you’d like. I have to touch it? Oh no. You can use a fork. You can use a fork. Well I didn’t wash my hands so what would you prefer? What the heck, man? How many years have you been here? You gotta wash your hands before you start cooking here. Okay. Where’d you want me to crumble it? Straight into that butter. So we got some softened butter. Okay. And then we’re gonna add some blue cheese to it. It’s gonna be nice and sexy. My fingers stink now. How many blue cheese? You know, it’s kind of whatever your preference is. Do you like a strong blue cheese flavor? No, actually. My preference would’ve been none. Oh, well then add like another tablespoon more. I think steak and blue cheese is a beautiful combination of flavors, actually. I’m sorry that you’re not a big fan. I’m just not a big blue cheese guy. I’m a big blue cheese girl. See, I know a lot of y’all out there are thinking, “Wow, Trevor. You suck. I hate you. You’re the worst.” And to that , I say, that’s okay, Yeah. You know? So I’m just gonna chop up some parsley, real rough and rough and wild here. I’m not looking for like, beautiful knife cuts. Rough and wild, huh? Yeah. That was my nickname in high school. You good, buddy? Oh Trevor, I have some really exciting news to share with you. What’s the news? Guess what? What? Good Mythical Evening is coming back. Yes! More peanuts jokes. Yeah, more peanuts jokes and more debauchery. But the theme this year, I’m gonna let ’em know what the theme is, Okay. It’s pain and pleasure. 7:00 PM, August 24th. Huge. Get your tickets or I am gonna freak out! Can you take out the bread? That looks pretty good. That’s beautiful. Go ahead and pull it and you can leave it on the cutting board. ♪ We have some hot bread ♪ All right. ♪ Hot bread ♪ That looks awesome. Beautiful toast sauna. Oh, thanks. Wow. Look at all that space. All that space, yeah. Wow, that was really good. That was awesome. So while the bread is still hot, I’m gonna take a swipe of this bow tar. Bohoo! And the fun part about this butter is, you can save it for later and you can accompany it with other things, like chicken, Chicken. And what’s some other proteins? Chicken. Fish. Fish. I don’t know if blue cheese and fish is a good idea. I’m so sorry. Oh no. Okay, now let’s go ahead and cut into this steak. Normally you would let it rest, but I don’t care. You don’t play by the rules, Nicole. No, never, never. That’s freaking right. Never, never, never. We don’t play by the rules in the mythical kitchen. Never do I ever. You know what they say. What do they say? What is the saying? When the cat’s away, the mice will play. “Tom and Jerry.” So I’m just gonna take some of my steak and just lay it right on there. Wowie zowie! Yeah. Pretty gorgeous. And then I’m gonna take these red peppers. You need anything from me, I got, you know. Dude, you’re doing so good, just hanging out with me. Cool. I appreciate it. Cool. Let me check on these greens. All right. So I’m gonna take some jarred roasted red peppers, which is a hack, by the way. It’s a perfect way to impart flavor into salads. You can blend it up into your soups. It’s honestly fricking delicious. I’m gonna take a nice little mound of arugula right here. I’m going to add, I don’t even need the olive oil. You know, I think the butter does the job of the olive. I don’t even need it. Yeah, totally. So I’m just gonna take some of this red wine vinegar to cut through that fattiness and I’m gonna season it with a touch of salt and then a nice cracky crack of black pepper. And there’s a sandwich, baby. Here you go. Oh, thanks so much. Thanks, good snack. So there’s your steak sandwich. How much time did that take? 12 minutes. 12 minutes. Wow! Made a delicious sandwich in 12 minutes. Go watch your, oh was that a high five? Yeah, I thought… Okay. Howdy, there. It’s me, Trevor and Lily. What’s up, Trevor? Hi, Lily, okay Lily, can you get started, mincing some shallots and garlic? Yes, chef! Oh my God. You can just do like, half the shallot. That was really aggressive. No, it’s okay. You got it. Just take your time. It’s not that serious. It’s gonna be okay. So what I’m doing is I’m making a gnocchi with cream sauce and then a skirt steak with some Calabrian chilies. Pretty simple, pretty simple cream sauce. You know me, I love cream sauce. You know me. Classic Trevor, right? He loves the cream sauce. I’m gonna get this gnocchi going in here. Ow, so that’s boiling water. The gnocchi’s gonna cook. That’s what pasta does when you put it in boiling water. While that’s happening, I’m gonna take this cast iron. I’m gonna get it back on this hot burner ’cause it was a little bit too hot. How’s it going, Lily? It’s good, chef! It’s okay. You don’t have to- It’s good! This isn’t where- Order fire the gnocchi! Okay, so I’m gonna salt up the steak. It’s seasoned up. So this is a skirt steak so it’s gonna cook really quickly. It’s a very thin cut of meat. So you’re really just gonna want to get a hard sear on it, on both sides and then it pretty much should be ready. Yeah. Right hand has meat on it. Okay. I shouldn’t have done this because now I have to salt and pepper with my- You need help? No, no, no, no, no. I can pause on the garlic. No, no, no. Go, go, go! Ah, ah, okay! Steak going in the pan, chef! In the pan, yes chef, yes chef! Oh yeah. Oh, that’s a nice little sound. Yes, you’re just gonna get nice hearts here. I’m gonna press it down. Dang it! Now both hands are meat hands! That’s a nice sound, chef! That’s a nice sound. Both hands are meat hands. Both hands are towel hands. I need that garlic and shallots. Okay chef! Okay so what I’m gonna do here, I got a lot of burners. Okay. Oh are you done? I’m done. Frick, okay so that gnocchi is going. When it floats to the top is when it’s done. I’m waiting for it to float. It’s starting to float to the top. It’s floating! Okay, I’m getting this plate outta here. This oil is gonna go here. That steak is in there. I got tongs down there, whisk. Gnocchi’s floating, pepper, salt, flour, butter, cheese. Lily. I’m here. Garlic and shallots. Okay, gimme a sec. Okay. ‘Cause here’s the thing is they need to see what I’m cooking, the cameras do. So I would normally, There’s people behind the cameras. There’s people there and they need to see what I’m doing. I’m gonna let it go for a second. I’m gonna take a breather. I think we take a rest, take a reset. Yes, chef. What is that? This is a bench scraper. Is it? No. No, it’s a pastry card. It’s a pastry card, chef. It’s just a test. Are you okay? No, I was asking ’cause I haven’t seen that one before. Oh yeah, it’s new. It’s new, yeah, yeah. You got a new one? Okay, that’s cool. I’m sorry, chef! Is it floating? Is it done? It’s not even fit in the pot! Is it done? I think. Where are you gonna put it, in the bowl? In the bowl. It’s going back in the bowl. It’s going back in the bowl. That’s so much gnocchi! Okay. How much can one man eat? It’s just one portion! How much can one man eat? We have one ticket on the board. Back in the pan. One ticket on the board. Heat’s on. Just gotta do that. Okay, butter. I’m going butter straight on the counter, about a tablespoon. Get that in there. Hi, pork outta here, gnocchi. I gotta wait for the butter. You just set that there. It’s okay. Can you calm down? Can you calm down? Two seconds, two seconds. Okay. We’re just chilling. We’re chilling, we’re vibing, it’s good. I’ve got a spitooler. I’m gonna get that butter. This pan should be hot. So then… Oh, it’s starting to get a little mired reaction. Oh my God, yeah. What’s that spoon. Okay, so I’ve got a spoon here. This is the Spoom and you can check it out right now, mythical.com, get one. It’s just, I love the color on this. It looks really nice. This isn’t actually me like trying to like, you buy this. I really do love this color. I think they used it on the bear. Yeah. Really? This isn’t a time for jokes. Give me the garlic and shallots! I have it! How much time! Get that fragrantizing. Fragrantizing! It’s been five minutes. Really? Five minutes, chef. It’s felt like an hour. Oh, okay, okay. So this is okay again, a little bit too much browning there. So I’m gonna take the flour here. I’m gonna whisk that up. I’m gonna put a whisk in a non-stick pan ’cause I’m a freak, ’cause I’m a sick freak. Ooh. This steak is cooking. Okay, keep going. Keep going. Okay, I gotta get this in the butter and whisk with the butter, get it mixed up. The freaking pan’s too hot. I need a cup of this. And then this is going in as well. My sauce is gonna break. I just know it. I know my stupid sauce is gonna break. There’s too much going on, Lily’s yelling at me! I’m not even saying anything! You’re yelling at me! Oh my God, my sauce got too thick! It’s okay, add more cream! Add more cream! I’m screwing up. The pan’s too hot. The pan’s too hot. Please, please, please more. Please more. Thank you. It’s coming together. Yeah, yeah, yeah. It’s coming together. You know, you can… This is just like “The Bear.” How does it look? It looks good. Help me. Help me. If you feel like it’s too much cream, you could always add some pasta water. No, no, no, no, no. I feel like this is good. Okay, salt and pepper. I don’t wanna put hot. What are you doing that hand motion for? How is this steak still cooking? You’re cooking one gnocchi off the stove. One gnocchi, chef! Oh my God, it just got so quiet. So I’m just gonna keep whisking this up, get that pepper in there. I need a little bit of salt. It looks nice. Does it? Yeah I mean, the knife cuts on the garlic and shallot look great. We have a bit of a joker over here. How much time am I at? 7:40. Oh really? We can really chill out. We can really chill out. Check this out, check this out. We’re gonna grate some Parmesan into this sauce. Ooh. Take the next eight minutes doing that. Okay. Sauce has thickened up nicely. The cheese has melted. That looks nice. Do you think so? I do think so. I can’t tell if you’re just lying to me and you’re just saying that. No, I’m being serious. All right, I’m gonna pop the gnocchi in there. Yep. That was just a loaf. I’m gonna use this epic Spoom. I ran outta jokes ’cause it’s not loud anymore. I can’t yell to be funny anymore. I don’t know what to do. We could start it again if you want. Yeah? What can we put in here? Ow! Why? Ooh. Calm down chef! It’s gonna be okay. Okay. Food is dying in the window, chef. You gotta clean the plate like, yep. You missed a spot, you missed a spot. You missed it. Oh no. Yeah, yeah, yeah, yeah. Okay, okay, okay. It’s so juicy, it’s so juicy. Yes, yes, yes. Yes chef, chef, chef. Okay. I need absolute silence. I need absolute silence. Okay, I’ll shut up. I need absolute silence. Coming to this side. Okay. Okay, okay, okay. Holy effing S. Holy effing S right now. What does the S stand, oh okay I know. Okay, give it a little schmear. Yep, yep, yep, yep, yep. Okay, that’s nice. That’s nice. That’s so good. Okay. And then what, and then what? Oh, I see what you wanna do, okay. No, no, no, no. I’m gonna do, I decided on the fly, we’re just doing a little sprinkle, this. Higher, chef! Why are you yelling? This is a serene moment. Okay. Okay, okay. Check this out. Check this out. Check this out. Okay, I’m going on the fly. Okay. On the fly. It’s crazy, I know. Oh, that looks so good. Okay, now check this out, check this out. Check this out. Yep, yep, yep, yep. That’s just the perfect amount. Order up! Hands. Today for you, chefs, I have a gnocchi with cream sauce and a skirt steak with Calabrian chilies, chef. Nicole, What’s up? I’m craving some steak. What a coincidence. It’s a 15 minute steak episode today. It is? Okay. Well we’re gonna make some pan seared steak with crying tiger sauce. This is a thousand percent not an invention. This has existed in Northern Thailand for quite some time now, but we got a few cheats to make this a 15 minute meal. Sounds great. I’m game. So we’re gonna get this started. I want you to start toasting this rice over here. Great. The toasted rice is a key ingredient to the sauce we’re gonna make, which is the crying tiger sauce. I practice my Thai and it’s called nam jim jaew. Nam jim jaew. Yes, nam jim jaew. Nam jim jaew. Yeah, okay. Nam jim jaew. What kind of rice is this? This is just jasmine rice you can use. You can also buy this toasted and ground already, but yeah, I think just do it yourself if you have the rice. This is a nice touch, making your own rice powder. I feel like it’s underrated. Yeah, you can make it in batches so you just have it. For sure. But also, yeah, it’s a key component because it adds a really nice, nutty flavor to the sauce but it also helps emulsify it and kind of thicken the sauce. That’s awesome. Yeah. So I think it’s gonna be good. This is salt, right? Yeah. Okay, good. Do you wanna taste it? Yeah, imagine. I have sugar over here. Oh my gosh. So if you could get a little oil in the hots pan. Sure, you got it. And we’re gonna start searing this off. Of course. Here you go, okay. I’ll do it so you can look at my hands. Okay, good, good, good. Beautiful. We’ll just let that chill for a second. Okay. We also have this rice over here. I feel like the rice community is gonna get mad at me for using this. It’s microwavable rice, but if you’re in a pinch like us. I am the biggest fan of like, pre-cooked rice. I personally use the frozen Trader Joe’s ones, Yeah. Because they’re just in a flat surface and I just pop it in for three minutes and I’m done. But I love this, too. Yeah. I thought you had to add water. You don’t even need to add water. This is a great have. You crack it open like so. Very good. And then you put it in for 90 seconds. It’s honestly the best ’cause sometimes, I don’t have time to make rice, so makes total sense. So I’m just cutting up some cilantro shallot limes. I’m gonna do some green onion. So much vegetable goodness going on here. Yes. I think you can get creative with like your aromatics and herbs and things but, Yeah. One thing I wouldn’t skimp out on is the rice powder, Sure. And the fish sauce. Oh my gosh. We love fish sauce so much. Yeah, yeah, yeah. It’s really good. If there’s one thing you get out of this part of the cooking episode, just go home, get yourself a bottle of fish sauce and drink it like an ice cold beer. I don’t think you have to do all that. I like to sneak it into like, fried risottos a lot of the time. I thought you were gonna say the movie theater. I was like, oh no, you’re that girl. How do you sneak it in the movie theater? One ticket to “Oppenheimer,” please. Well, I think this is nice and toasted. Do we need to take it any further than this? No, I think that’s good. Okay. We’ll start mortar and pestling it, yeah. Okay. Okay. Yeah, I think that’s good. We’re gonna grind. Okay, this is nice and toasty brown. I’m gonna dump this here. Okay. I’m making a mess. That’s okay. It looks beautiful. I’m gonna dump all of this in here. Wow, you got that super fine, super fast. Yeah, yeah, yeah. I’m strong, I’m strong. Okay, we’re gonna take these Thai bird chilies. I should probably be wearing a glove, but I think it’s fine. Dude, yesterday I put shampoo straight in my eyeball and it was like 1:00 in the morning. So I literally, I was like, I can’t sleep with this so I was up ’til 2:00 in the morning like this, like watching reels. But your eye got clean, so. It looks better now. But listen, last night, it was not fun. It was treacherous. Oh no. It was a treacherous situation. Putting some sugar in here. And I’m just gonna make this like, a spicy little pastry here. Yum. How do you feel about this steak, my friend? I think we can start letting it rest. Should I take it and put it, where should I put it? I can grab a plate. I’ll grab us a plate. You can put it on here. I’m not gonna grab that. Come on, Nicole! Come on. Grab us a plate. Here, I’ll grab this plate right over here. Okay, so this is a paste we’re gonna put in. We’re gonna start squeezing our lime juice in here. Gorgeous. That’s a pretty good looking steak. Yeah. Look at that. Okay Nicole, can you start picking off some nice lettuce leaves? Yeah, how many? Just like, three. Three? Okay, I can do that. I can do that. I’m a big fan of bibb lettuce. Did you know that bibb lettuce is also called Boston and is also called, what’s the other one, butter and then also called living. I didn’t know the living one. Yeah, just say living lettuce and they’ll be like, oh. Isn’t all lettuce living? I don’t know, man. I don’t know. Oh, I forgot an important ingredient. This is tamarind. Oh, yum. Oh my gosh, yum! We love tamarind. It’s a little concentrate. We’re gonna stir that in there. When I was little, I used to just eat tamarind pots like candy. Oh yeah. Wait, like the candy ones or just straight fresh? No, like tamarind, straight fresh tamarind pots. Ooh. That was my mom’s version of candy. I love you, mom. My mom watches the show. My mom and dad watch the show. My dad goes, “Hey that new girl Lily, she’s pretty good!” Oh, he said that! And I’m like, yeah, she’s great. Yeah, my dad’s a big fan of yours. Yay. Hi, Nicole’s dad. His name is Morris. Hi, Morris. Yeah. Thanks for supporting me. Morris goes, “Invite them over.” I’m like, “When I have time.” Where’s the invite? Okay, I’m gonna throw this out. All right, buddy. You got it, you got it, you got it. I moved your knife over here. Okay. Can you get a couple spoons, please? We’re gonna taste this and I’m gonna slice this up then we’re gonna see where it’s at. It probably does, this is the first time we’re trying it, so. Okay. They’re pretty good. A little bit more sugar, maybe? Yeah, a little sugar, I think a little more of this sauce. 30 seconds. Oh my gosh! Okay. Cut the steak. Okay, okay, okay, okay. I’m cutting it, I’m cutting. Okay. Yeah, that’s good. Let me grab our plate. Okay. Oh gosh. Get it on the plate. Get it on the plate. Okay. Okay. Oh, I don’t like these pieces. I don’t like them. I don’t like them, I don’t like them. Okay. I don’t like them. Here you go. Wow, gorgeous. Fan it, fan it, fan it. Fan, fan, fan. Fan. Very good. Very good. Okay, okay. Okay. Wow. Stunning. She didn’t even make one plate. She made three plates. One is lettuce. One is lettuce. Okay! So there it is, Nicole. This is my pan-seared steak with crying tiger sauce. My hands are all messy, but I’m excited for V to try this. Me too. It looks absolutely gorgeous. Thank you. All right, V. In front of you is three steak dishes made by your three favorite people on planet earth. Oh my God, how did you know? Really? Did you guys know that? I wrote it in my diary. Well, go ahead and why don’t you start with Lily’s and work your way down? Lily, what did you make for everyone? You got some fresh rice and we’re just gonna put a little bit in here. And I didn’t do like, any dairy or anything because I know that you’re lactose intolerant. Wow, you’re so considerate! Oh my God! Farting all over this kitchen. What the heck? So I’m gonna put this here. This is a pan-seared stick with crying tiger sauce. And I’m just gonna get these juices on here, and there you go. Oh my God, that’s so beautiful, Lily. That looks really good. All my favorite things in one. Okay. Is that why you effed up the cut on my shallots? You’re sabotaging me? Yeah, yeah, yeah. Oh my gosh. Oh my God. Mm, holy crap. I really like the lettuce, obviously, ’cause I’m a very green person. Green goddess. I could do without the rice, just ’cause I’ve been eating too many carbs lately and I’m trying to cut back. But this experience and the flavors are very nice and I love the garlic. This is really good, Lily. I love it. Thank you. I think it’s all right. Thank you, chef. Thank you, chef. Thank you, chef. Today chef for you, I have prepared a gnocchi with classic cream sauce. And then that is a skirt steak that has been seared and topped with Calabrian chilies. Please enjoy, chef. Oh, I heard cream. Yeah, there’s a lot of cream. You said it’s dairy and carbs. Do you want a lactade? Yes, you can. Thank you. You’re gonna need a lactade. Tableside lactade. Tableside lactade? Oh, thank you. Service with a smile. Okay, I’m gonna try this first. It’s a palate cleanser. Oh it’s effed up is what it is. Ooh. Wow, Trevor. Yeah? Oh, I didn’t get a laugh. I didn’t get a laugh. Yeah. That is so good. It’s so creamy and so garlicy. I love this. I would eat this just by itself, but I’m gonna eat the steak. Oh look, you already cut it up for me Yeah, well actually Lily, no I cut it up for you. Yeah, yeah, yeah. You did it or Lily did it? No, I did it. It was all me. I gotta get a little bit of everything. Can you judge after you go to the bathroom? Yeah. Oh my God. What the heck, man? Mm. I liked the way the steak was done. I think it needs a little bit more seasoning and a little bit more flavor. It was the left hand salt. I fricked up. Under seasoned, chef. For you today, V, I have made a steak sandwich with blue cheese butter. It also has arugula and roasted red pepper. Please enjoy. Ah. Oh my God. Crap! This is so good. I really like the blue cheese that’s in this. I think it works well with the steak and people sleep on peppers, the jarred peppers all the time. That’s what I was saying! This is really flavorful and I’m really enjoying it. Yes, chef. Yes, chef. Yes, chef? And I don’t need a lactade for this. There’s blue cheese. V, you look really pretty today. Oh, oh. Really? Don’t butter up V! Oh my God. You can’t be buttering her up. Unreal. I like butter. She needs to be impartial and honest. Oh my God, this is hard! All right, V. Whenever you’re ready, you let us know which dish is your favorite. We won’t be upset if you don’t pick us. We love you and we respect your opinion. Three, two, one. Oh my God! Oh my God, what? It’s only because she’s your boss! I love you. I love you very much. She took a bite of mine as she picked the… Yeah, I know. I know, what a monster. Hear me out. Bro, hear me out. I love all of ’em equally. And they all like, very much bring out everybody’s personality. I am just a sandwich person. Lily’s is like, what I would eat at the beginning of my meal and I would just keep eating it. The flavors are really bomb. Trevor’s is like, I gotta eat it for breakfast. Like that’s breakfast. And then Nicole’s is like the last part of the day. But I honestly love all of ’em. They’re all super good. But I’m a sandwich person. Like, I love sandwiches. That sandwich is really good. Yeah. It’s a good sandwich. Nice work, Nicole. You guys all did fabulous. I think you guys should try each other’s. Okay. What do you think? Yeah. You guys tell me which one you like, you know what I’m saying? We’re gonna try each other’s. And in the meantime while we pig out, you should go check out Last Meals with John Boyega. Yeah! Check it out. Remember to like, comment, subscribe. We love you. What a stand up chat. We’ll see you next time. Tickets for this year’s Good Mythical Evening are on sale now! Go to goodmythicalevening.com for tickets and more info. And tune in August 24th to see Rhett and Link’s Night of Pain or Pleasure, decided on by your vote.