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Learn from accredited chefs how to prepare Teppanyaki Steak.
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Chef Beau MacMillan: We’re going to be making a New York steak with—and vegetables in an Asian—these tables get up to about 800 degrees in the center and a cool off on the sides. So, you got to work quickly and efficiently to get by this, okay.
Jen Vecchio: If you don’t pay attention to what you’re doing, you’re going sizzle up and die.
Chef Beau Macmillan: I want you to take that cabbage, everyone’s got a wedge. We’re just going to make these little cuts just like a chiffonade. We’re going to use some snow peas and when you get these beautiful snow peas, I just want you to cut the ends off on a nice little bias cut just like that. The other thing that we’re going to do is we’re going to take that shallot and we’re going to use this but we’re not cutting it in half first.
Let’s talk about the New York steak, killer ingredient. New York steaks tend to be very tender but they have a lot more flavor than filet mignon, okay. So, they’re good ingredient to use. We’re going to start off with our vegetables. So, I hope you guys are paying attention.
You just want to spread your oil out evenly so you’re ready to rock and roll. You’re going to start by taking your carrots and placing those down; carrots are going to take a little longer, they’re going to be closer to the heat. As you’re work from the center of this chopping table, you move out depending on how much heat you want to have, okay. I’m going to add my snow peas; we’ve got this beautiful cabbage and we will place this cabbage on. And then down at the bottom the coolest side of this heat, I’m going to add my bean sprouts. I’ve got salt, pepper and I’ll touch a garlic powder, never heard anybody.
Next step, we’ve got this awesome steak. You can hear that already, beautiful, and right back to the seasoning. Now, you got thyme going on here so you’re trying to cook everything evenly. You can go back and check your carrots now and say, “Hey, am I getting this all done right? Is everything cooking up right? What do I need to be more in the center?” You notice my carrots already got some beautiful color along those. The steaks get a color on that so we’re going to let that sear. You want to caramelize the outside or the sugars on that steak, that’s going to hold in the juices and keep it nice and tender and moist for you, okay? To this, I want to add a—are sweet, it’s a cooking wine that will counter your soy sauce when you’re using salty ingredients, okay.
So, I’m going to bring my cabbage over just a little bit, okay. I just want to take a little bit of this butter with my hot spatula and rub the outside of the steak. Now, it’s time to put a little bit salt on, a little bit of garlic powder again and if you really want to color up, we’re going to dowse this with little soy sauce but you’ve got to be careful, you don’t want to burn it. So, as soon as I’ve got that over, let’s give that a flip okay.
Next step is our little salsa. I’ve got a tomato over here. We’re just going to take the tomato and we’re going to dice that tomato. And this is just going to finish the dish. We’re talking about plate up now. I’ve got my carrots here. Check out the small piece, I’ve got beautiful color, okay. Next step is this cabbage and we’ll throw this down for the base of the steak. Here’s our bean sprouts. You want to put those underneath because it’s just going to add some texture. Our steak is ready, okay.
Last but not the least, we’re going to take those beautiful shallots that we have here and this will brown very, very quickly. We’re caramelizing these shallots and breaking them up. I’ve got a little bit of my tomatoes; we’ll throw that in there. A little bit of soy, a little bit of—I’m going to layer that right on top of the steak but a bang baby, it’s awesome.