On today's #MadGeniusLive, Chef Angie Mar of The Beatrice Inn - a 2017 mkgallery Best New Chef - joins us for Steak 101.
[BLANK_AUDIO] [BLANK_AUDIO] [BLANK_AUDIO] [MUSIC] You are tuning in to Mad Genius Live. And you better stick around cuz I've got the queen of meat herself, Angie Mar, here making her famous rib eye steak. [MUSIC] Good morning everybody. My name is Justin Chapple. I'm the culinary director of mkgalleryamp; Wine. I'm a resident mad genius, and I'm your host right here on Mad Genius Live, every Thursday at 11:30. We are getting ready. We're gearing up for Memorial Day this weekend. And For that I wanted to celebrate with a little meat, so today we are doing steak one o one and, for steak I would have non other than the one and only Angie Mar, the queen of meat [LAUGH] Yes. Thank you! Angie Mar is literally the queen of meat, she reminded me before we went live that we called her that imprint last year Yeah, you did Last year because Angie [UNKNOWN] was a Food and Wine best new chef for 2017 which where it's an honor for us to have her in the family. And so we want you in the office as much as possible. And so. I want to be here as much as possible. And so when we started talking about doing steak 101 which is our theme today. I said we have to have Angie [UNKNOWN] in to kind of talk about steak basics. What should we cook this wekeend? And because we're live, you can ask questions. And Angie could do her best to answer them. So if you have questions about what we're doing today, or if you have questions about steak or meat in general, she is the one to ask. We got Kelsy Young over here. Hi. Who has her computer. And she will be able to shout out some questions if. You have them. So please tune in. Use the hashtag nowgeniuslive. I have to say, first of all, so Angie is a 2017 best new chef. This week, we announced our 2018 class of best new chef. So amazing. It's, which is such, it's an incredible class of chefs. We're going to throw a link, let's throw a link into the comments so that people can check out all the chefs from across the country. It's an incredible class, there's actually 11 this year. And so this week we threw a party to celebrate and to announce and Angie was so amazing. She came and actually cooked at the event for hundreds and hundreds of people. Yeah. What did you make? We did a 90-day dry aged Tomahawk rib eye. My gosh. Which you're famous for, and there's Angie in my beautiful red carpet photo. [LAUGH] because it was one of my goals of the night to get a shot with Angie on the red carpet, and Angie made her tomahawk rib eye, which actually, it's kind of similar to the recipe that we ran last year from you, which is her prime rib. We did sour cherries, you can see the photo here, you can get the recipe at [UNKNOWN], you can also get it in the comments. You have to talk about this dish really quick, because it changes seasonally, right? Mm-hm. So what does it look like on the menu now at the Beatrice Inn? Yeah, so on the menu now we're actually doing it with a cherry and bone marrow bordelaise. So- Because why not? Because why would we not? And it's really delicious because it's cherries, summer. I'm from Seattle, I love a [UNKNOWN] being cherry, I love it. So for me it was like, let's get all of the [UNKNOWN] cherries, let's make them into bordelaise, let's put a little bone marrow in it. Cuz why would we not? Because why would you not? Exactly. Can you just explain what bordelaise is? Yeah, so a traditional bordelaise is pepper and shallot based sauce with red wine, so it's a reduction. And I Just love it. I love it, love it, love it. I think it's perfect with red meats, fantastic with lamb. We do it a little bit differently where we're actually adding in the cherries for a bit of a sweeter component. Uh-huh. There's still solids, there's still black pepper And then instead of adding butter to finish the sauce, we're actually blending it with bone marrow.>>Which is incredible.>>Right, it's so rich.>>lll>>And so, as I think I forgot to mention Angie is the chef and owner at the Beatrice Inn here in New York City and You've owned the restaurant for how many years now? I've owned it for about two years and we just reopened a year and a half ago. Congratulations, you have transformed that place into a New York City hot . It's almost impossible to get a table there. But please try. There's always a table for you though, always a table for you. So don't call up and pretend to be me trying to get that table. It might work actually. It might work, but definitely if you happen to be in New York City, get a table at the, call in advance, get a reservation, get there, get the big, the meat, get the crab legs. Yes. Which are irresistible. And the fried chicken. And the fried chicked. At the bar. [LAUGH] And all the pink champagne. And get all of the pink champagne. Okay, so we are going back to steak. Let's do steak 101.>>Steak 101.>> We have three cuts of meat that we're gonna talk about and we are gonna talk about the basics. Angie's gonna go through. [SOUND] We have a timer here because she needs to flip the steak. Here I'll flip it for you.>> You wanna go flip the steak? Okay, cool.>> Why don't you start talking about the first cut of meat, which is ribeye.>>Right. So I actually have 2 rib eyes here and I brought one that's been aged for 60 days and then one that's been unaged coz I want to show everybody the difference between this. So, I love aged meat as you know Yes, I know. There is no cut of beef in in the [UNKNOWN] is actually not aged. So here's the difference. This is a completely unedged cut. This is the exact same cut as this one but this has been sitting in a temperature and humidity controlled room for 60 days. So what we're looking at here is you're looking at about 30% loss of mass. And what happens in the [UNKNOWN] process is the enzymes in the meat actually start to break down the proteins. Okay. And we're gonna start to lose water weight Out of the beef and just gain flavor. And so that's why this one is a little smaller. Exactly. I'm gonna tilt that up so that you can get a close-up of it. Sure. [LAUGH] So we're looking at a 30% loss of mass between fresh and a 60 day. But what you see here is the proteins have broken down, it's lost water weigtht. and then all we're doing is, you've got all of this beautiful fat right here. Yeah. So this is the same amount of fat that's in here but there's clearly no water in fat, right? Right. So we're retaining all of this, and just concentrating flavor. So we're going to get beefier flavor. It's a little bit almost like you know, that beautiful blue cheese taste that we love, and it's more tender. So that's the other thing, is that when you get Aged steaks, we're looking at more tender cuts of meat. Awesome, okay I think let's should we get that one going? Yeah, I'm going to go ahead and cook it. Let's get that going and Can I get that little sheet tray over there? So I can season some meat? We've already got a few good questions from viewers. Okay. Skylar wants to know what your favorite cut of steak to grill for memorial day is? My favorite cut? Yeah. Obviously a rib eye. Rib eye. Yeah, I love a good ribeye. So if I'm not doing rib eye, I actually love hanger steak. So this is one of my favorites as well. [INAUDIBLE] Yeah thank you. I still think you get a lot of really beefy flavor that you're going to get With rib eye. But it's more cost-effective, it's a little bit different. And what I actually love about this too is that it cooks quicker. It actually cooks quicker. But it's really nice. And then, Sandy wants to know, can you use your clenched fist to tell the doneness of meat? Yes you can, and I'm actually going to show everybody a trick with cake testers as well. Yes. Because this is what I use at the restaurant. You know, when I first started to learn how to temp meat, I did the whole you know, one finger in the fat of your thumb, medium rare. You know, medium for your middle finger. Medium well for your ring finger. Pinky finger here, well done. But then I started using a cake tester, and we can actually go over the temperatures with that as well. Yeah, because it's a really, it's a trick of the trade. It's used in restaurants. So Angie's gonna season up her, and don't be alarmed by the salts. And I only use salts. Yeah. I only do salts, I actually don't do any pepper because I personally just don't like the taste of burnt pepper. But you could finish it afterwards with pepper if you want. Can I have the olive oil? Yes. Thank you. And don't be alarmed by the amount of salt that Angie put on. Because if you can't tell, this is a 3 inch. This is a really, really thick steak. It's a really thich steak. A very tick steak. But it's This is the cut we actually serve in the restaurant and it's 26 ounces. Bone in. Bone in. What do you like, using olive oil to cook it. I do, yeah. I start it with olive oil, always. So while this goes let's talk about hanger ham. Should we talk about hanger? Yeah let's do it. Yeah. Okay so this is Hang our steak and there is a, just basically sinew that comes down here. So, we actually can't cook it like this, we're going to have to take the sinew out. So, may I? Yes, please. Awesome. So, sinew is basically, it's really chewy and it's inedible. It's really chewy and it's inedible, we don't want to eat it. It's like silver skin, you know? But I think this is what you just showed is actually really smart because it's cheaper if you buy the whole hanger like that. So if you're at home and you buy the whole piece of hanger you could very easilly, with just a thing knife, take out the sinew yourself > And obviously Angie is a pro at butchering meat, but this is actually really simple to do at home. It's really simple to do, and you know what I actually like about this too, is that if you're at home and you make stocks at home, this is really good to just brown up and throw in your stock pot with some bones. It's going to add flavor, you've got a little bit of extra meat. And this isn't, you know, you can see the silver skin here. It's not edible. So we just want to take it off. But you've got some extra meat there, so we're put this in a little scrap pile, and that is gonna be fantastic for your stocks. So let's talk about, I know you mentioned a little bit, so hanger steak is, I think, it's becoming more and more popular. People are starting to cook it more at home. So what is the flavor difference in something like a hangar steak versus a ribeye. Is there a flavor difference? There is. I mean this out of any other steak you're going to get the beefiness that you would out of a ribeye. Okay. I think hangar and also to be honest with you the skirt steak definitely has that really beautiful beefy. Flavor as well, and it's more intense, like a rib-eye. The difference is going to be in the texture, really. So I like my meat medium rare, I like mine more on the rare side. But hanger actually benefits from cooking it a little bit longer. So if you actually look at this cut here We can actually see the strips of fat and sinew going through it. That's what this is. Can I move this over to the stove? You can totally move this over. And actually, can I have one more? Yes. And we'll just get the hanger steaks started over here. So what happens with this cut is that actually, instead of cooking it medium rare, I like to cook it medium. Okay. This cut, because the heat, as it's cooking, when you go to medium it's gonna have all of the tissues break down, and you're gonna get a more tender cut. A more tender cut of meat. Yeah, so when I actually cook this in the restaurant We won't do black and blue. We won't rare. It's gotta be medium, or medium rare, but I prefer medium with this cut. That was your timer for your things. I'm gonna put this here. I want you to get a close up. Perfect. It's goregous meat. I mean I mean look at this. This is really nice. So we're gonna take a pause on getting to skirt steak, and I just want Angie to talk to you about her really cool technique using the cake tester. So there's obviously a couple ways that we can do this. You can feel it, and then you can you know, do this. But what I actually like to do is I like to go in at an angle here, just give it a second. And then we're just gonna touch this to our wrist and it's warm. So here, I'm gonna show you. So if it's hot, you're probably at medium well. But when your body temperature, right? Yeah, it's just warm. Warm, so ths is gonna be a medium rare. Okay, great. All right? That's so genius and it's actually funny because Angie and I actually went to the same culinary school. We did. We did and it's one of the things that I learned- I'm gonna put this on this resting rack to rest, is that okay? Yeah, yeah, yeah, sure. All right, great, sorry. So one of the things I actually learned in culinary school was not only So I have never used this for red meat so this is blowing my mind. But we always used it for fish. So you would use it to test, you'd put it into the thickest part of a fish filet. And then if it was warm you knew that it was good to go. Here, I'll move this out of the way for you. And I'm actually gonna flip this other rib eye. So here is the other thing. When I'm actually cooking meat, there's a couple philosophies for this. So you either sear it Really really hard on one side or my philosophy which is I keep flipping the meat. All the time. So every like one to two minutes I'm going to flip it. And the reason for that is because one of my biggest pet peeves is meat with like that grey ring around the end. And it's only medium rare in the center. So when we flip the meat constantly, we're actually going to get the internal juices pasting itself back and forth. So a lot of people will think, your meat is [UNKNOWN] because it's the same color all the way through. We actually don't [UNKNOWN] we cook everything to order like this, but it's just the technique. And also resting. That's, actually I actually learned that trick from another friend of mine and I actually write about it in my new book because it's once you learn to do that and you do this like constant flipping of the meat, I feel like you're not gonna wanna cook the meat. I think you're gonna wanna cook the meat. Always, you are always gonna wanna cook it like that. Yeah. We have a question from someone on parascope. And they wanna know, is it safe and possibly to dry age at home? It actually is. I would always recommend that we get a separate fridge and you can get a temperature and humidity controlled Thermometer so hyou know what you're looking for. But realistically, I have a separate fridge at my restauarant for dry aging. I'm writing my cookbook now, so I'm testing dry aging at home, so that's why I can answer [LAUGH]. But what I like to do is it's typically 36 degrees and 50% humidity, that's kind of my sweet for dry aging. So stay turned for her book yeah stay tuned for Angie's book so excited about that I am too, should we talk about skirt steak? yeah let's talk about skirt steak. Can we get a close up of the skirt steak so we can see the difference. Because what is neat about it it is about how thin it is to me which is obviously It's obviously gonna be a much easier piece of meat to cook, as far as time-wise goes. Right. Quicker. So the thing about skirt steak is that it was traditionally Really categorized as a butcher's cut, right? Yeah. Because you can only get two of them off of a cow, and- As she casually, first of all, as she casually bastes the meat. [LAUGH] [LAUGH] But you can only get two of them off of each cow. And it was a butcher's cut, it was kind of one of these throwaway cuts That nobody really wanted. That looks so good, Angie. Are you hungry yet? My God, I'm so hungry. It's so beefy in here. I like can't even, it's so beefy in here. Can you put this in the oven? Yeah, I'll put that in the oven. Awesome, thank you. So, and actually, let me flip my, yeah. And so just like the other one, we're going to flip it after about five minutes. Yeah we're gonna flip it after five minutes. So we always want to keep, even when we put steaks in the oven, we want to continue to flip them, either way. So this one, we're actually not going to put, this one we're not going to put in the oven, and then this one we are not going to put in the oven either. So this is a whole skirt steak and when we actually get this the butcher, I mean when I get it at the restaurant, It's got sinu on it and we basically just peel it off. But if you go to the grocery store or your butcher, they're gonna do that for you. Right, it'll already be done for you. Yeah, they're gonna do that for you. But if you do have the sinu on it and you peel it off, it's gonna be the exact same thing as this where you can peel it off and put it in your stock pile. Right, and actually what I like to do when I peel it off is I just take a piece of paper towel and then I, because it's a little easier to kind of grab. the sinew with a paper towel and then you can pull it off much like you would like the back of pork ribs. Exactly. All right. So you just cut it I just cut it I prefer to buy it whole like that I do too, I do too. So this one, I'm actually going to switch this out if that's okay. So this one's great too, and I'm gonna wait a little bit to cook this because this only takes a couple minutes. So, we're just gonna keep on working on this one. So, the ribeye you cooked, it seems like it took about four to five minutes, flipping it, cooking it on each side, and then you popped it in for ten minutes for medium rare, approximately, obviously depending on which side of your meat So how long would you say, if you were trying to give somebody a ballpark of cooking of a [UNKNOWN] steak like this, what would you say? This is about 12 minutes. Okay. This is about 12 minutes and the thing is, is that that's pan time, not including resting time. Because for me resting is a part of time, resting our meat is always a part of the cooking process, right? So you know we need to be able to cook it and my rule of thumb is half the amount of time that it was being cooked is the time that we rest. Okay Alright. Cool. That's a really good triick. Somebody please write that down. [LAUGH] Let's write it down. Okay somebody needs to write a book. So Angie Marr says, your resting time should be about half the time of your pan time. Half the time, yes. Okay, that is such, I think that is so smart. Because people at home oftentimes just like rules like that. They like things that are like general ideas that they can remember, that are easy to you know, pass along. Yeah, absolutely. Is there any way to cook a little bit longer just because you said we're going to go take it to medium, and then the other thing too when we're talking about resting, tempering our meat. I think tempering our meat, we have to talk about that. Okay let's do it. So when I cook Any type of meat, I actually let it come to room temperature. So I let these sit out for like 45 minutes, an hour, just to get it to room temperature. Because the thing is is that we're taking all the All this time to flip it, right? And to baste it and to make sure that's like one color all the way through. Yeah. We're only going to get that if the interior temperature of the meat before we put it in the pan is the same temperture as the outside of the meat. RIght. So it's all gonna cook evenly. That's really important thing to remember. Because you spend so much money on meat like the last think you want to do is abuse it. Yeah, absolutely. And so As you can see, if you're just tuning in to Mad Genius Live we have the incredible, the one and only Queen of Meat, Angie Mar from the Beatrice Inn right here in New York City. You could get some of her recipes at foodandwine.com. But of course you need to make it to her restaurant to eat it. We are doing steak 101 today to celebrate Memorial Day which is this weekend. We're talking basics, we're talking Cooking technique. We've got three cups of meat, we've got the rib eye, we've got hanger which is in the pan now, and we have skirt steak which she's getting to in just a second. Please follow along, Angie is here, she can ask questions hashtag MadGeniusLive. One thing that I just wanted to ask because obviously if people that are watching were cooking in a pan, because we are indoors in our test kitchen and we are not outside at a grill but, so how could these techniques How you're cooking translates to a grill. If Somebody would like to do it that way. Yeah. Absolutely. So I love outdoor cooking. Like there is nothing that I love more than open fire. Yeah. And you know I wish that we could do it in New York City. Like -> Yeah -> I just wish we could. But we can, so when I am cooking on a grill with open fire, I actually like to get my grill really really hot. Okay. So around five, 550. And I start by, you know, instead of searing it in a pan, I start by searing it in the hottest part of the grill. And then I'll move it to the top rack of the grill And use that as the oven. And then I'll close the lid. And then you'll close the lid. Okay, cool. Exactly. And so, if somebody just has a good old grabber, would you recommend maybe raking the coals to one side? I would, I would. And then going super hot at first, and then moving it to a cooler part of the grill, but still with the flipping always. Right. So you're basically just you're using the same technique we're doing here but you're turning your grill into an oven basically Exactly Okay, cool. We have a question from Simmy who wants to know, how do you keep the meat hot while it's resting? So I always like to keep it in a warm place but at the end of the day, if we have to we could flash it in a pan or on a grill. Okay. Or in an oven just to get some surface heat. But the reality of it is, is that meat is going to continue to cook until it is stone cold. So even as it is sitting right here, it's still going to come up a temperature. So that is why when we cook things like prime rib for example I need bring this out just so that people see Yeah, thank you. Because I flipped it. Look at this. Hear that sizzle. I just flipped it but you see it is actually really really golden but it's not like overly brown. Can I, can I check it- Yeah. really quick? Just to see. But what I was saying with prime rib is that that's why like when we. Yeah it needs more time I think five more minutes. When we take prime rib out of the oven, I'm normally looking for an internal temperature of about 115 degrees. Because in the 30 minutes that I let prime rib rest, especially a big, seven bone rack, 30 minutes before I cut and serve it. If you take the internal temperature again, you're gonna end up at about 125 degrees within that 30 minutes. So it's still gonna keep cooking. [BLANK_AUDIO] And so the resting isn't just To redistribute the meat but, it's actually part of the cooking process. It's part of the cooking process. Okay, I think we can get this started because I am going to pull that of very very shortly. You keep going, Okay, I think it will be really fun because some people don't realize we're actually a live show. Right, So I think Kelsey should do a couple shout-outs of the people watching. Let us know who's watching. Hi to Nikki in London. Nikki in London. I love London. Let's see. Sanjita. Hello. I'm sorry if I'm butchering anyone's names. Paul. Ruksana. Clarence. Spell Al. Thanks for watching with us. Hi. Yes, thanks for watching and please, like I said, Angie's here if you have any questions. I think we should do a poll really quick. So for everyone watching, Angie said her favorite is a rib-eye. I think we should ask people out of the three cuts here what their favorite is. Yeah. So do you like the rib-eye, Do you like the hanger or do you like a skirt, which? And you do had it all going on because she has all the meat cooking. All of th meat. And one of the things I wanna make sure we do before we wrap today is you definitely have to walk to the front of the counter and they need to get a close of your shoes because Angie is literally cooking No lie, she doesn't do this in the restaurant. I don't do this in the restaurant. And when she rolls in the Food Mind test kitchen, she rolls up in stilettos. [LAUGH], yeah. And an incredible leather jacket. Okay we're getting some votes. [CROSSTALK] with you, otherwise I'd be like that kid. We're getting some good votes on meat. But first, we have a question from Peter. Do you ever use a reverse sear oven and then grill? I do. Okay. I actually do and I do it with prime rib. Okay. When I coat the prime rib with something. There's actually a recipe that I do in the summer which is a beautiful prime rib and we coat it with herbs and a paste of anchovies and olive oil and garlic. Just like all of the great things. All the good things. All the good things. and that is when I do a reverse sear. Okay. Because I wanna cook it super super slow in the oven and I start out at a low temperature. Yeah. Like 275, really really slow. And then once my meat at temperature, I raise it up to about 450 and that's when we get the nice color on the outside. So, what a reverse sear means is, just for anybody watching and you don't know, it means to do the searing at the end, basically. And a lot of times that's like, when you go to like an old school diner or something like that and you get like the classic prime rib, that's a lot of times what it is, right? Yeah. 100%. Okay, we have, overwhelmingly people are team Angie. With the ribeye? They like the ribeye. What is it? The ribeye wins. See, for me it's like ribeye's my favorite, because I love a good beef bone. Yeah. My favorite part on a ribeye is this right here, which is the spinalis thoracis, or the ribeye cap. Okay. And then, the beef bone, so that's just me. She loves it so much, so last year when Angie was named the best new chef in 2017 She was like I am throwing the after party this year, and she did and guess what she served. Beef bones. Beef bones. Like literally we were at the [INAUDIBLE] walking around drinking chamagne, and everyone had a beef rib in their mouth. They did. And they were just like chomping away. Eating that gristle. Eating that delicious. Beefy flavor because you also get really incredible, she gets incredible meat from Pat [INAUDIBLE]. I do. This is the meat that we have today, which is Pat [INAUDIBLE]. Actually both of these are Pat [INAUDIBLE] so he is obviously a dear friend of mine, but > He has the most amazing dry agin, which you went to recently. I've been there, yeah. And, so this is what the beef looks like when it goes in and then we're talking about like the 30% loss, so really, everything I learned about dry aging, it's like, could be attributed to that. So we have like four minutes left, so I definitely want to get to the shrimp butter. I don't think we have time to make it. I don't think we do either. But, we can show the ingredients and talk about it because you already have some here. So I know this is just simple steak 101 but Angie makes this butter at Beatrice M that she tops her beef with. And it's a prawn butter, right? Yeah, it's a prawn butter. And actually while you're talking about the prawn butter I'm going to just saute these berries really quickly. Yeah, do it. And the garlic. Then we'll finish the dish. Okay, so well I think you need to talk about it. Okay. So did you want me to sautee the berries? Yeah, do you wanna do it? Yeah. Okay, so berries, just a quick blister, garlic in there and then I'm gonna give you some thyme. So the Beatrice is very much a steakhouse, right? And it's founded on the principles of like that classic New York Chop House. Which I love but we do everything a little bit remixed. So Yeah. Yeah, there you go. So we do this char from butter which I really love. And it was kind of our inspiration for surf and turf. That's perfect. That looks so good. That is beautiful. [LAUGH] So we actually char whole prawns on the grill so they're like dark and beautiful, head on, shell on, everything. We use some vanilla beans and then also some smoked butter which I really, really love. And everything actually goes in the food processor, it gets blitzed up and then that's what we have right here is a charred prawn butter, So do you put the butter on this [UNKNOWN] or put it in the skillet? I'm gonna put it on the steak, and actually would you mind can I start cutting? Yeah. Is there a knife? [CROSSTALK] Can I bring this over here? Yeah. [CROSSTALK] You may use this. Yeah. Thank you. And now let me get you a beutiful plater. Perfect. I'm gonna move out this. So, go ahead. Yeah, so I really, you know, cutting beef is like very important to me. So, obviously we have the bone, we love the bone. Delicious, right? We want to make sure, I like to cut my beef, maybe at like a pinky's width, right? And then I of course like to go against the grain And I think most people know that you want to cut the meat against the grain but do you want to explain why you do that? yeah so we actually do it because when you cut it with the grain It's going to become chewy. Okay. So when we cut it against the grain that is where. Look at how incredible that looks. I think my mic just fell off. Did it? I think so. [LAUGH]. Your mic's here [LAUGH]. Can I put this in your pocket? Yeah. You could totally put it in my pocket. Just a mic pack ladies and gentlemen. No need to worry. [LAUGH] All righ could I have a spoon please? Yes, a big one or small one? Doesn't matter. So I'm just going to put a little bit of prawn butter on -> And it's okay that, I mean you have really have it a little bit more at room temperature in the restaurant. Yeah, we have it a little bit more room temperature but the thing is that all of these hot berries And that beef fat that we've got blistered in are gonna go over it. All right. My gosh. Can I have one more spoon? A little one? A big one please. A big one, yeah. Yeah, that's good. Yeah, thank you. Definitely a better one. So as you saw, she has these beautiful blackberries, she has this scarlet confet, which you make by just cooking it low and slow in oil. And the time, I mean this is It's, I mean we are already feel so summery to me especially like a rib eye steak but like adding the berries and this garlic and the time like really kind of gives it the appearance of summer. It does. And when I was younger, being from Seattle there are blackberry bushes everywhere, So I would always be picking blackberries and it's just like it's one of those things. It's just just delicious. Amazing. I'm gonna take a little bit of the fat. So then as it kind of sits and it's all sizzly, that butter's just gonna melt and get like between the slices. Exactly, I mean you can see it now. It's like already starting to melt. So.- Let's put it here and let them get a close up. What's the better side. That's it. There we go. I mean look at that, get a close up of that, a slow roll across it. [LAUGH] Because that is the money shot right there, this is incredible. Do we have any questions before we go? Well we have a little shoutout from Tristan who said the whiskey aged ribeye at the Bee is the best he's ever had. Tristan I love you, thank you. [LAUGH] And a lamb question. A lamb question, okay, okay. Christie wants to know how you ook a leg of lamb so it's Still red on the inside. Absolutely. Okay, so leg of lamb, same principle as prime rib. So I always like a bone in leg of lamb just cuz I think it's really nice to be able to hold the bone and slice it tableside. But, yeah, literally 475 degree's, 20 minutes Then out of the oven for another 20 minutes. Then back into the oven at 275 for 20 minutes and I keep going in and out of the oven every 20 minutes letting it rest and then back in at a low temperature until it reaches an internal temperature of 115 degrees. >And, then let it rest. I know. 30 minutes. It's like the- it's the best. She is an encyclopedia. That is an answer. [LAUGH] I mean, I- you wanted an answer. Who was that? That was Percy. Percy, you wanted an answer. Percy, you got an answer. I think you got an answer. I hope somebody wrote that down. But you should prob- it'll probably also be in your new book? That's coming out? It'll be in the book, yes. Which will be announced later on. Okay, so Angie, You are the Queen of Meat, I can't thank you enough. Thank you so much for [UNKNOWN]. We are gonna eat this meat, check out the comments for links of some of Angie's recipes and definitely go to the Beatrice Inn. Yes, all right, thank you. All right. Let's look at this. [MUSIC] [MUSIC]