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How Chef Jose Luis Chavez Carves Two Meals Out of One Steak Give a Chef

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Rating: 4.0; Vote: 1

Chef Jose Luis Chavez takes on the T-bone steak challenge. Watch him work his magic as he turns this common supermarket ingredient into two incredible dishes that celebrate his Peruvian roots: tiradito and chaufa. The tiradito highlights the pan-seared T-bone in an aji amarillo and pineapple sauce. Meanwhile, the chaufa features tender steak complemented by a rich demi-glace, chopped pineapple, and veggies seasoned with sesame oil and soy sauce. Drink responsibly. Modelo Chelada Flavored Beer. Imported by Crown Imports, Chicago, IL For more food and restaurant news, sign up for our newsletters: Credits: Host: Jose Luis Chavez Producer: Guillermo Riveros Directors: Guillermo Riveros, Murilo Ferreira Culinary Producer: Amelia Arend Production Coordinator: Nicholas Mazzocchi Camera: Murilo Ferreira, Jake Robbins Editor: Nicole Boliaux Executive Producer: Stephen Pelletteri Director of Production: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Post-Production Supervisor: Lucy Morales Carlisle Audience Engagement: Frances Dumlao ---------------------------------------------------------------------------------------------------------- Eater at Home is a new channel dedicated to cooking and entertaining from the team of restaurant experts at Eater. Join us in the kitchen as top restaurant chefs and creators learn new techniques, get inventive with ingredients, and dream up perfect pairings. Let’s get cooking! Subscribe to our YouTube Channel now!
Date: 2024-09-19

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Comments and reviews: 3

brianmoody2549
You took your time and told everyone how to do the dish the right way, the meat worked very well with the other ingredients the sauce worked very well too.
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DeejayTangy
Waited too long and burnt that sesame oil. has a very low smoke point! This tells me it's medium rare. a few moments later. Like I said we have a rare. LOL
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popsugar_food
False: it has been proven consistently by the likes of Harold McGee and others that the sear does not seal in juices. That's what amateurs say.
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