
English: 
-Hi.
I'm Dave.
-And I'm Mary Beth.
-I'm just a guy who shoots video
for "The Washington Post"
and brave enough
to take on any role.
But the one thing
that scares me -- cooking.
-And I'm the food host of
"The Washington Post,"
which means I get paid to cook.
And now I get to do
my dream job with a friend.
It's time to teach Dave to cook.
-Mary Beth!
Dave!
Hi!
-You're here!
Kitchen's over there.
-Okay.
Let's go to it.
-Yes.
Just squeeze past the couch.
-Yeah.
-Look at that cart go.
-Can I take a look at what
you have in your kitchen?
This is your stove.
It's very clean.
Is that because you
don't cook in it?
-Mnh.
Allow me to introduce you
to the cup/glass/chip cabinet.
-So, you have a measuring
cup for liquids.
-This little guy, too.
I got a little --
-This is a shot glass.

English: 
-Hi, I'm Dave.
-And I'm Mary Beth.
-I'm just a guy who shoots video
for The Washington Post
and brave enough
to take on any role.
But the one thing
that scares me -- cooking.
-And I'm the food host
for The Washington Post,
which means I get paid to cook.
And now I get to do
my dream job with a friend.
It's time to "Teach Dave
To Cook."
-Mary Beth!
-Hey, I'm here!
-You're here!
-Kitchen's over there.
-Okay.
Let's go to it.
-Yes.
Just squeeze past the couch.
-Yeah.
-Look at that cart go.
-Can I take a look at what
you have in your kitchen?
-Yeah.
-This is your stove.
It's very clean.
Is that because
you don't cook in it?
-Mm.
Love to introduce you
to the cup/glass/chip cabinet.
-So, you have a measuring
cup for liquids.
-This little guy, too.
I got a little --
-This is a shot glass.

English: 
-Yeah, but it says
"teaspoons/tablespoons."
Don't open -- Don't --
-Oh, my God.
Wait.
There's another jar back here.
-This was when I --
-Oh, God!
-Oh, my God.
-So, for this,
what is your goal?
What do you want
to be able to make?
-I want to be able to make,
like, a full-course meal,
maybe an appetizer or just,
like, a main dish and sides.
-Okay.
-A dessert, and just
be able to do dinner better.
-Let's get started.
I want to see
what you already know.
So, Dave, do you have a knife
that you cook with?
-I have a knife
that I use that's sharp.
-You know what?
-This is the only knife
I have that is sharp.
-Look, this is the way that lots
and lots of people cook.
Think about our ancestors.
They cooked with rocks.
Like, we can do this.
This is fine.
You do need something
that's sharp.
I'm gonna go over in my cart.
And I'm gonna take out
a piece of paper.
Okay, here's a sharp knife.
-Whoa!
Yay!
Having a sharp knife
will really,
really improve
your cooking experience.

English: 
-Yeah, but it says "teaspoons,"
"tablespoons."
Don't open -- Don't --
-Oh, my God.
Wait, there's another jar
back here!
-This is when I --
-Oh, God!
[laughs] -Oh, my God.
-So, for this,
what is your goal?
What do you want
to be able to make?
-I want to be able to make,
like, a full-course meal.
Maybe an appetizer or just,
like, a main dish and sides.
-Okay.
-A dessert.
And just be able
to do dinner better.
-Let's get started.
I want to see
what you already know.
So, Dave, do you have a knife
that you cook with?
-I have a knife
that I use that's sharp.
-You know what --
-This is the only knife
I have that is sharp.
-Look.
This is the way that lots
and lots of people cook.
Think about our ancestors.
They cooked with rocks.
Like, we can do this.
This is fine.
You do need something
that's sharp.
I'm gonna go over my in cart,
and I'm gonna take out
a piece of paper.
Okay, here's a sharp knife.
-Whoa!
-Yay!
-Yay!
-Having a sharp knife
will really,
really improve
your cooking experience.

English: 
-Sure.
-But I want you to know
that you don't need to buy
a 10-piece knife set.
So, I brought
some steaks with me.
-Yes!
-At the very least, we'll be
eating steak at the end.
-That's --
Yeah, that's the real goal here.
-All right.
I want to make sure
that we can show
that it makes a difference
if you salt a steak,
that it makes a difference
the way you cut a steak,
that it makes a difference
how you cook it.
So we're gonna do that.
-I'm ready to learn.
-You need to dry off the steaks,
because it's really important
to start with a dry surface
so that you actually get
a nice crust on it,
a nice sear on it, right?
Like, see how this one is shiny?
You can see that
there's water on it.
It's wet.
You just want to make sure
that they're not shiny
and as dry as possible.
A rib eye is a quick-cooking
steak,
so all you need to do to it,
because there's so much
great flavor in it,
is salt and pepper.
And the thing with the salt
is that you want to feel like,
"Oh, my gosh, I'm putting way
too much salt on this steak,"
because that's what's
going to bring out
the flavors of the meat.
-So we're just pinching,
then we're just kind of --
-Yeah.
And give a big pinch.
-Okay.
-Dave, you're cooking.
-I'm cooking.
This is it.

English: 
-Sure.
-But I want you to know
that you don't need to buy
a 10-piece knife set.
So, I brought
some steaks with me.
-Yes!
-At the very least,
we'll be eating steak
at the end of this.
-Yeah.
That's the real goal here.
-All right.
I want to make sure
that we can show
that it makes a difference
if you salt a steak,
that it makes a difference
the way you cut a steak,
that it makes a difference
how you cook it.
So, we're gonna do that.
-I'm ready to learn.
-You need to dry off the steaks
because it's really important
to start with a dry surface
so that you actually
get a nice crust on it
and nice sear on it, right?
Like, see how this one is shiny?
You can see there's water on it.
You just want to make sure
that they're not shiny
and as dry as possible.
A rib eye is a quick-cooking
steak,
so all you need to do to it,
because there's so much
great flavor in it,
is salt and pepper.
And the thing with the salt
is that you want to feel like,
"Oh, my gosh, I'm putting way
too much salt on this steak,"
because that's what's
going to bring out
the flavors of the meat.
-So, we're just pinching,
then we're just kind of --
-Yeah.
And give a big pinch.
-Okay.
-Dave, you're cooking.
-I'm cooking.
This is it.

English: 
-Okay, so,
now let's heat up the pan.
Perfect.
Great.
-High high?
-As high as it will go.
-Okay.
-Because we want to get that,
like, near sear on the --
on the steak.
We're going to wait for this pan
to heat up a little bit.
Go ahead.
-Oh, oh.
Ooh, ooh.
-You feel that?
-Oh, I can feel it.
-Okay.
[laughs] So, we're ready
to put the steaks on.
Put on two steaks,
and put the seasoned side down.
-Right.
Makes sense.
-Nice.
Very good.
-That felt good.
-And then you want to season
the other side.
Great.
I never --
When I'm making rib eye steaks
or anything
with a good amount
of fat in it --
I mean, you can see, these are
marbled, there's fat in them.
-Right.
-The fat melts,
and it acts
as a lubrication for the pan.
-As opposed to putting that oil
first before you even --
-Exactly,
or some people will oil
the outside of the steak.
All right.
Do you have a pair of tongs?
-I do.
I have actually a few.
-So, now is
the most important part.
Don't touch it.
-Okay.
So you just had me get the tongs
just to practice patience?
-Yeah.
-Is this my "Karate Kid" moment?
You just stand in the corner?
-Wax on, wax off.
Yes.

English: 
-Okay, so,
now let's heat up the pan.
-Perfect.
Great.
-High, high?
-As high as it will go.
-Okay.
-Because we want to get that,
like, nice sear on the steak.
We're gonna wait for this pan
to heat up a little bit.
-Oh.
Oh.
Mm.
Ooh.
-You feel that?
-Oh, I can feel it.
-Okay.
So, we're ready
to put the steaks on.
Put on two steaks
and put the seasoned side down.
-Right.
Makes sense.
-Nice.
Very good.
-That felt good.
-And then you want to season
the other side.
Great.
I never --
When I'm making rib eye steaks
or anything
with a good amount
of fat in it --
And, I mean,
you can see these are marble.
There's fat in them.
-Right.
-The fat melts, and it acts
as a lubrication for the pan.
-As opposed to putting down oil
first before you even --
-Exactly.
Or some people will oil
the outside of the steak.
All right, do you have
a pair of tongs?
-I do.
I have, actually, a few.
-So, now is
the most important part.
Don't touch it.
-Okay.
So, you just had me get the
tongs just to practice patience?
Is this, like,
my "Karate Kid" moment?

English: 
-Wax on, wax off.
Yes.
So, you want to make sure that
you don't move the steak around.
You want it to sit.
You want it to get a nice crust
on the end,
and the way to do that
is to leave it the heck alone.
-Okay.
For how long?
-When the steak can release
very easily and just flip over,
that's when it's ready
to turn it over.
-Ooh.
Look at that, baby.
-Yeah!
-Ho, ho!
-How do you like your steak?
-Medium rare.
-Medium rare.
-Yes.
-So, do you know what
temperature that should be?
-No.
-Medium-rare steaks are
about 130 to 135 degrees
in the middle.
There we go.
That's about medium rare.
-Oh, my gosh.
-So, this is one
really important thing.
You've got to let your
steak rest because the juice --
-Calm down, buddy.
-Wah-wah.
When you let the steak rest,
the juices redistribute.
If you were to cut this open
right now,
all the juices would fall out
and it wouldn't be
as juicy of a steak.
The other thing you need
to remember is,
when you let your steak rest,
it keeps cooking, right?
It's still warm.
That's why you want
to take it off at about 130 --

English: 
-All right.
-So, you want to make sure that
you don't move the steak around.
You want it to sit.
You want it to get a nice crust
on the end.
And the way to do that
is to leave it the heck alone.
-Okay.
I'll hold on.
-When the steak can move
very easily and just flip over,
that's when it's ready
to turn it over.
-Ooh, look at that.
-Yeah.
-Oh, ho!
-How do you like your steak?
-Medium rare.
-Medium rare.
-Yes.
-So, do you know what
temperature that should be?
-No.
-Medium rare steaks are about
130 to 135 degrees
in the middle.
There we go.
That's about medium rare.
-Oh, my gosh.
-So, this is one
really important thing.
You've got to let
your steak rest, because --
-Calm down, buddy.
-When you let the steak rest,
the juices redistribute.
If you were to cut this open
right now,
all the juices would fall out,
and it wouldn't be
as juicy of a steak.
The other thing you need
to remember is,
when you let your steak rest,
it keeps cooking, right?
It's still warm.
That's why you want
to take it off at about 130
so that, when you're done,

English: 
so that, when you're doing,
you get a 135 medium-rare steak.
-Okay.
-So, if you wanted to,
you could put some red wine
in here,
cook it down a little bit,
scrape off the brown bits
on the bottom,
and that makes a great,
just regular old pan sauce.
Here.
I got some wine in here.
-Oh.
-Yeah.
-The magic bag.
-I had some before I came.
Are you ready?
-Yes.
-Whoa!
-As you can see,
the red wine reduces.
It gets a little syrupy.
The acid in the wine gets all
the brown bits off the bottom.
And if you wanted to,
you could finish this
with a little pad of butter.
-Sure.
Why not?
-Do you have butter?
-I do have butter,
if you can believe it.
-Amazing.
-Just start with a little.
-Okay.
-Throw that in.
I love that that's
a little butter to you.
-I mean, I'm a large man.
Oh, man.
That's really good.
-So, the steaks are resting.
The juices are getting back
into it.
And in the meantime, we're going
to set up plates
so that when the steak is ready,
we're going to put them
right on the plate.
Okay, so, we've got
a few lemons,
and we're going to
slice them really nicely.

English: 
you get a 135,
medium rare steak.
-Okay.
-So, if you wanted to,
you could put some red wine
in here,
cook it down a little bit,
scrape off the brown bits
on the bottom,
and that makes a great
just regular old pan sauce.
Here, I've got
some wine in here.
-Oh.
-Yeah.
-The magic bag.
-I had some before I came.
Are you ready?
-Yes.
Whoa!
-And you can see,
the red wine reduces.
It gets a little syrupy.
-Mm-hmm.
-The acid in the wine gets all
the brown bits off the bottom.
And if you wanted to,
you could finish this
with a little pat of butter.
-Sure.
Why not?
-Do you have butter?
-I do have butter,
if you can believe it.
-Amazing.
So, start with a little.
-Okay.
-Throw that in, and let it --
That's a little butter to you?
-I mean, I'm a large man.
Oh, man.
That's really good.
-So, the steaks are resting.
The juices are getting back
into it.
And in the meantime, we're going
to set up plates so that,
when the steak is ready,
we're going to put them
right on the plate.
Okay, so, we've got
a few lemons,
and we're going to slice them
really nicely.

English: 
The way that you hold a knife
is with the thumb on here,
on the fore-blade, and then
your index finger right here.
Yep.
That's right.
So, it's a little bit
more control over your knife.
A really good way to cut
is bear claw.
Hold this like this, and then
you will never slice yourself
'cause the knife
will hit your knuckle
rather than the tip
of your finger.
-So --
-Great technique.
-Thank you.
-Yeah.
Disco.
You did it.
The great thing about this
is that it's small.
So, if you put a warm piece
of steak on it,
the juices of the steak
actually soak in
and wilt
the arugula a little bit.
So, we'll put a little pile
of arugula in the middle.
And, again, if you really love
arugula, put a lot.
If you don't, put a little.
Now, one of the rules of plating
is that you always want
to have odd
numbers of things on a plate.
It just looks better.
Why don't you put
the third one on?
-Oh, boy.
I want to put it here.
-We have two really
beautiful plates here.
Let's take a look at these.
I'm proud of us.
-Me too.
-Okay, great.

English: 
The way that you hold a knife
is with the thumb on here,
on the fore blade, and then
your index finger right there.
Yep, that's right.
So it's a little bit
more control over your knife.
The really good way to cut
is bear claw.
Hold this like this, and then
you will never slice yourself,
'cause the knife
will hit your knuckle
rather than the tip
of your finger.
-So --
-Very --
Great technique.
Yeah.
Disco.
You did it.
The great thing about this
is that it's small.
So, if you put a warm piece
of steak on it,
the juices of the steak
actually soak in
and wilt the arugula
a little bit.
So we'll put a little pile
of arugula in the middle.
And again, if you really love
arugula, put a lot.
If you don't, put a little.
Now, one of the rules of plating
is that you always want
to have odd
numbers of things on a plate.
It just looks better.
Why don't you put
the third one on?
-Oh.
Oh, boy.
I want to put it here.
-We've two really
beautiful plates here.
-We do.
-Let's take a look at these.
I'm proud of us.
-Me too.
-Okay, great.

English: 
So, let's slice up the steak
and put it on here.
-Okay.
I'm ready.
-That looks so good.
-That looks so good.
-The other things is, like, give
yourself enough time to sli--
Oh, my gosh, are you okay?
-It looks so good.
-So, you can see that the steak
has a grain in it.
This is, like, the lines
that are going through it.
You want to slice it against
the grain to make sure
that you get as tender
a piece of steak as possible.
-So, perpendicular.
-You're a curious cook
who likes a good piece of meat.
My butcher's gonna love you.
Usually what I do before I put
the steak on is
I give it a little, like, zhuzh
because then the juices
get redistributed.
So, you can either
heap it on top,
or you can put nice slices on.
-There's a nice heapin' helpin'.
-Oh, my gosh,
that looks beautiful.
You can just squeeze
the lemon over it.
And then put some sauce on top.
And here's the thing.
Again, you can always
put more sauce on.
It's hard to take it off.
So, maybe just a little bit,
and then put it in a little dish
on the table, if people like it.
Should we use the knives
or the pizza cutter?
-Oh, my gosh.
-Okay, so, Dave,
what did you learn today?

English: 
So, let's slice up the steak
and put it on here.
-Okay.
I'm ready.
-Oh, that looks so good.
-That looks so good.
-Another thing is, is, like,
give yourself enough
time to slice -- [laughs]
Oh, my gosh, are you okay?
-It looks so good.
-So, you can see that the steak
has a grain in it.
This is, like, the line
sort of going through it.
You want to slice it against
the grain to make sure
that you get as tender
a piece of steak as possible.
-So perpendicular.
-You're a curious cook
who likes a good piece of meal.
My butcher's gonna love you.
Usually what I do before I put
the steak on is
I give it a little, like,
zhush
because then the juices
get redistributed.
So, you can either keep it
on top
or you can put
nice slices on it.
-Here's a nice heaping helping.
-Oh, my gosh.
That looks beautiful.
You can just squeeze
the lemon over it.
And then put some sauce on top.
And here's the thing -- again,
you
can always put more sauce on.
It's hard to take it off.
So maybe just a little bit,
and then put it in a little dish
on the table if people like it.
-Okay.
-Should use the knives
or the pizza cutter?
-Oh, my gosh.
-Okay, so, Dave,
what did you learn today?

English: 
-I learned a lot,
and I'm not even -- Like,
I feel like I'm putting
that on or something.
I learned about pan sauce,
knife skills as well.
-To your steak.
-And to your health and --
or whatever.
-Okay, yes.
Okay.
-Yeah.
Mm-hmm.
-On the next
"Teach Dave To Cook."
This is where cooking starts.
This is the most
important thing.
If you learn nothing else
from this,
cooking starts with ingredients.
It's time to shop for everything
we'll need
for our three-course meal.
And Dave will get to meet
my main dish, Pam the Butcher.
'Cause, you know,
what goes well with meat?
-Meat.
More meat.
-More meat!

English: 
-I learned a lot,
and I'm not even -- Like,
I feel like I'm putting that on
or something.
I learned about pan sauce,
knife skills, as well.
-To your steak.
-And to your health
and whatever.
-Okay.
-Mm-hmm.
-On the next
"Teach Dave to Cook."
This is where cooking starts.
This is the most
important thing.
If you learn nothing else
from this,
cooking starts with ingredients.
It's time to shop for everything
we'll need
for our three-course meal.
And Dave will get to meet
my main dish -- Pam the butcher.
'Cause, you know,
what goes well with meat?
-Meat.
More meat.
-More meat.
