Clay Clark | How to Cook the Perfect Steak | How to Cook the Second Best Steak On the Planet | The World’s Best Steak Can Only Be Found At: Keith’s CrawdaddysVisalia.com At: 333 E. Main Street Visalia, CA 93291

Audio Transcription

Dateline August 31st, 2024. James, this is the most important video ever shot. You’re probably the third best steak maker that I know of. You have Keith, I mean, Crowd Eddie. Crowd Eddie’s Keith. He’s a heady in the game. Keith Gorsgaden. He’s a heady in the game. You’re number two. I put Texas Roadhouse at a solid three there. So we’re going to see if you can teach us your system for making the perfect steak. What do we need? What are the essential ingredients? So the first thing we need is we need the steak, whether that’s going to be the, you know, the Porterhouse, the New York Strip. Oh, you’re making it complicated! What do we need to get here? What do we need to get? You need to first get the steak. What are you getting now, though? All right, we’re getting the steak right now. What kind of steak are you getting? We’re gonna get, we’re gonna see what they have. We might get a ribeye, we might get the New York Strip. We’ll check back in just a moment. There’s too much suspense. Folks, things are changing. James, you stopped in the vegetable section or something? What are you getting now? You know what? You have to put rosemary on the steak. You just have to do it. It’s a must have. If you don’t do it, you’re not going to make a 10 out of 10 steak. I’ll try to deal with the emotions I’m feeling right now. We’ll be right back. In a shocking turn of events, we’re still in the vegetable section. What are you getting now? We need to have garlic. If you’re gonna make a 10 out of 10 steak, you need to have garlic. Okay. The wheels fall off the wagon for a lot of people at this stage. Tell us, this is the stage where you’re picking the meat? Yeah, this is the KC strip. It’s also known as the New York strip. And this is my favorite cut, I think, of the steak. Really? How many ounces are you getting here? This is, looks like, it’s 1.4 pounds, so maybe like 25 ounces or so. Wow. OK. All right, James, what are we looking at now? This is olive oil, and this is what we’re going to cook the steak in, and it’s going to be great. So you’re cooking the steak in olive oil. Do you cook the steak in anything else? I also add butter to it as well. And then you mix it to, I don’t know what it does, but it comes out great. What kind of butter are we talking about? You know what? Just the regular butter, unsalted, organic. Stop dodging the questions. We’re going to find the butter next. The steak game is so easy for you. You knew exactly the kind of butter you’re looking for. What kind of butter are you getting here? This is the Kerry Gold’s Pure Irish Butter. And you just throw some of this in the pan with the steak, and it comes out great. And I eat a stick of butter every day. Holy crap. Try that at home. Now, a core component of your steak regimen, your steak plan, your steak blueprint, your steak recipe, is what here? What are you doing now? Salt and pepper. You can’t have salt without pepper, and you can’t have pepper without salt. What kind of salt are you getting here? So just grab them both. Just whatever salt, I guess, is good salt. McCormick’s sea salt. Or you could get the pink salt. Which one do you get? Don’t give us options like that. Don’t play that game with us. Don’t manipulate us. I get the pink one. You do? I do. Oh, wow. So you’re kind of bougie. You get the pink salt here. Yeah, I get the pink salt. And then you get what kind of pepper? Just black pepper. You turn it. You grind your own? Grind it. You have to grind it. It keeps it fresh. OK, got it. All right, we caught him. He’s about ready to get started on the steak without telling us. So what are you doing now? What are you working on now? So I’m going to cut up the garlic and the rosemary. OK, all to make the James patented, well not patented, patent pending Super Stake. Exactly. We caught him trying to skip a step. He’s washing, and that was not one of the steps that he talked about earlier. It was. Thus, potentially misleading the viewers out there who are just trying to learn how to make the Lake Stake patent pending from James. Boom. Real quick, what kind of military credentials did you earn? Well, I spent four years active duty in the Air Force up in Minot, North Dakota. Is that where you learned this controversial steak? This is where I learned it. Really? Kudos to my boy, Camuella, I won’t say his last name on here, and his wife from Hawaii. Really? This is how they do it. Yeah. They taught me to really marry. You can’t even speak of the man. It’s such a secret thing. It’s like, okay, all right, we’ll come back. Okay, what are you doing right now as you’re preparing for the steak there, sir? What are you doing? Just picking off the plate, eating off the plate right now. What are you doing, seriously? What are you doing? Just a little taste test action, cut up the garlic. You’re cutting up the garlic? See, you didn’t disclose that. It’s all cut, okay? All right, so you’re cutting. All right, so you’re unpacking the meat, you’re taking the meat out of the package? Yep, and we’re gonna salt and pepper it, and then we’re gonna put it right on the pot. This is a controversial strategy. You know, some would keep it in the package and we put the package in and sort of, but you’re taking it out of the package. I’m gonna leave it in the package and put the salt and pepper on it while it’s still in the package. A lot going on folks, stay tuned. All right, now he’s going to get the olive oil. The oil. Got it. From the olive. Boom. Let me zoom in real quick here. I’m going to throw somebody off the trail. Okay, you got it. It says rich taste. Now we’re getting the butter. Now we’re getting the butter. Okay, here we go. He’s getting the butter. Butter, butter, butter. Controversial move. He’s keeping the butter in what’s called a refrigerator. Folks, if you need to get one of those, you’ll want to write that down as well. Okay, here we go. Alright, now, this is the controversy. So, you know, this pot right here yes oh yeah I use this bad boy yesterday yeah and my secret is that I keep the butter and the oil in the pot for like the light the rim that like the fat or the other you keep it yesterday yeah Wow and I just you know that’s the base that we need Okay, all right, you’re a wild man, a man without boundaries. Next step. All right, this is the double whammy. We’re gonna salt and pepper the steak, and then we’re gonna also heat up the pot or the pan, whatever you’re using. Wow, and this is something, again, Keith, who owns Crawdaddy’s, and I mean this, folks, Keith, who owns Crawdaddy’s, makes the best steaks in America. He does, maybe the whole universe, actually. I mean, it’s unbelievable. It’s worth making the trip to California. California. To Larry. To Larry. It’s worth the trip just to go to Crawdaddy’s to behold the wonder. Now coming to number two, that’s your stage. Number three, that’s Texas Roadhouse, other places. Number 14, that’s Outback, whatever. But this is some hot stuff, folks. Okay, so what are we doing now? Alright, we’re gonna salt and pepper it. Yeah. And so we’re just gonna… I call this move the Keith. I call this the Keith. It’s too cool Keith. It is. Grinds the salt. Yes. The next move is the corks. Got it. He grinds the pepper. He grinds it. He grinds it. You want some more pepper? Yes. Just say when. I don’t say when. I just grind the pepper. This is called the Keith. The Keith. Move. He grinds the pepper. You need a lot of pepper on these things. You know, I’ve heard that Keith will grind the pepper until other men would stop. Keith was going, I heard he uses his teeth. He grinds it. That’s why you want to eat it, crawdad. I don’t know why he doesn’t put that on the menu. Some people say handmade. These guys say, re-choose your food like an eagle. It’s called Zinzakiza. He grinds it bad. You’re doing it right, Ted. It’s poetic. What are you doing? Now, we’re going to wait for this to heat up. Oh, it looks pretty good. Looks pretty good? Looks pretty good. Are you going to eat it right now or are you going to cook it first? We’re going to cook it that way. Oh, okay. I’ll write that down. We’re going to let this heat up for just another minute or two. Yep. And then we’re going to toss it on. And then we’re going to turn on this fan. Otherwise, the fire alarms are going to go off crazy. That’s your specialty. That’s my specialty. That’s what everyone knows me for. Setting off the fire alarm. Fire alarm James. I always catch this guy moving in an extra step. Sneaking in a step. What’s the next step you’re doing? We’re going to add some butter. Add some butter. Add some butter. Okay. And a little bit of olive oil. A little bit of olive oil. But yesterday, when you didn’t have the funk from the night before, you just started with the olive oil. That’s when I started with the olive oil. So day one can be like the roughest day of your steak process. Day one’s always rough. Day five, how’s that going? Day five’s great. Why do you ever replace the stuff? You know what, I’m starting to not. So we’ve reached a record of two weeks now. Oh my gosh, wow. But you know, I’m going to get a fork real quick. Is this an official fork? Is this an Air Force approved fork? This is three little forks. Would Keith use a fork like this? You know what, I think Keith’s fork just got one point on it. Okay, I don’t know. Do you think General Flynn would approve of what you’re doing here? I think he would. Let’s put it in there. Okay, it’s in there. There’s one. One, one. Okay, he’s doing it too. Oh, two. Oh, both are in. And then here’s the second one. Now what are you doing? What are you doing now? What’s going through your head? Tell us. And then now, we’re going to salt and pepper this side of the steak. While it’s cooking? While it’s cooking. This is controversial. Risking life and limb, you’re doing the Keith. Grinds the pepper, grinds the salt. This is what Keith, if you go to Crawdaddy’s, you’re going to notice that Keith will do it better than what you’re doing now. He does. Only because he’s the best in the world. But you’re number two. It’s good here. Are you burning yourself? You know you’re doing good when you’re getting burned. Oh, man, that’s how you know. That’s the secret. Okay. I’ll put some salt on it. Oh, wow. How long do you cook this thing? Is it for two hours or a week? How do you know when you’re done? You know what? It’s different for the size of the piece. And I always try to eye it down because it’s an instinct thing. It’s an instinct? There’s no rule. You couldn’t write down the rule. You can’t. And then now I’m going to add the rosemary. Rosemary. It just goes right in there. Oh, wow. And the garlic too. Come on. Incredible. You just smell that. You let this thing cook for like an hour or 10 minutes? Give us some sort of time. Maybe like four to six minutes on each side. Four to six minutes? Four to six minutes. Oh, a lot of controversy there. So we’ll put it on each side. And, uh, yeah, you’re doing good after that. Look at what you’re doing here. Now you start to smell the rosemary, the garlic, and the steak. Folks, put your nose against the camera. Put your nose against the screen, folks. If you’re watching online right now, put your nose against the screen and sniff in. Just take it in. Smell, smell, smell the screen. Put your nose on the screen. Smell the smell. Smell the smell. And then I close that lid up. Oh. And then I, you know, pace around for four minutes, five minutes, and then check on it. And you draw a crowd. I mean, I notice there’s a lot of women showing up to watch you do this. It’s the second best steak in the world. James, the game is afoot. Ah ha! All right, here we go. We’re getting ready. All right, we’re still waiting. It’s afoot game. You know what, before I flip it, I like to see the top of the steak, and if it’s still red, it’s not ready to flip. Okay, it’s still red. Yeah. You’re looking for a good red. Looking for non-red. Getting into crunch time here, folks. You can feel the tension. You can feel, people are sniffing their screens right now. You can feel the energy. People are gathering around to see what’s going on. We’re almost there. This is what we call the Lake Steak, a product of James. Something that’s almost as good as what Tukul Keith at Crawdaddy’s, but Tuleri, I mean, I’m telling you, I’m honest, it’s the best steak I’ve ever had. It’s, I mean, you’ve had, I had their steak, I had their lobster Thermador. It was a lobster tail that was literally this big. It had to be like two pounds, and it was the best thing I ever ate in my whole life. And for the price, I mean, it’s incredible. I mean, you would think it would be $2,000 or $4,000 for the stuff. It’s not. But no, it’s great. It’s really economical, it’s affordable, it’s worth the trip. I mean, you can buy a ticket to fly out to Tulare, have the steak, and, you know, but if you can’t do that what do you do? You do you do the James rule here. That’s right. Number two best steak in America. I’m zooming in here watching watching bubbling, stumbling, rumbling, looking to see what’s happening here. Well here we go. Starting to see it. You feel like it’s done or how do you feel? You just look at it and then I think to myself a couple of things. I noticed that you’ve been bending the knees while doing this. Is this part of the process? You bend the knees? You bend the knees? Okay. We’re just waiting. Just waiting. Just waiting. Okay, here we go. Game time. All right, I think it’s time to flip them. We’re going to take a look. Usually when you grab the top of the pan, and it’s hot and it burns, that’s probably around the time that you cook it. You can burn your hand and let it down. Oh yeah, wow. Here we go. Are you going to cook it some more or what are you going to do now? Flip it, but you see the top of them? A nice crisp on top. Look at that. This is poetic. That’s what we want right there. Incredible stuff right here. Only Keith does a better job. Only Keith does a better job. And we believe that General Flynn may approve of this strategy. It’s good stuff. It’s good stuff. Okay. Here we go. And we’re back. What do you do now? We’re going to check to see how the other side looks. And I always eye this thing down. And it looks like this. I think you’ve got it. I think you want to have it. And so maybe another minute. Another minute. Another minute. Another minute. Okay, got it. Davis, what do you think? This is action. Do you agree? Davis, do you agree? Davis agrees. Alright, what are we doing now? We’re going to take the steaks off and we’re going to let them sit for like two minutes about. And then we’ll cut them open. Here we go. There it is. There it is, baby. That is how it’s done. Alright, James, what is the next step? It’s the moment of truth. We’re going to see how this thing came out. Okay, let’s look at it. Here we go. Oh, this is incredible. I haven’t felt these emotions since being at a funeral or a wedding. It’s like a tornado. It’s great. It’s just so, it’s like you’re at the funeral of a great man, but you’re at the wedding for a great people. It’s just that sort of emotional tornado. That’s right. I’m not ready for it. I love it. So I like to cut it open and just be nice and pink and juicy inside. Oh, yeah, that thing could just run off the table. Yeah. That thing could run off the table. That cow still talks. That’s a talking cow. That thing still moves. That’s how you know. That’s incredible. And then what, you just eat it? Or do you carry it around in your pocket for a week or two? What do you do? What’s your… Well, you go right to the dinner table with this bad boy and you eat it. That’s the final step, folks. You eat until morale improves. Thank you, James. I appreciate it. Thank you, Clay. Thank you, Keith. Thank you, Keith, for inspiring this video. No one’s better than Keith. Crawdaddy Keith, baby. Crawdaddy’s Keith Tulare, California. You gotta go there. Boom. Happy birthday to you, happy birthday to you, happy birthday dear Mariah, Joey, Blow out the candle! Blow out the candle! Blow them out! What? What? What? Nice! Nice! Okay, okay, okay. Here we go, here we go, here we go. This song goes out to my main man Keith. I met him up in Toulé-Riche. He’s the owner of Croix Daddies. When they shut down during the quarantine. Like a real American, he’s rocking those jeans. Owns a restaurant and he sings. Every single minute is karaoke. Makes his own wine like Devin Nunes Claude Addy’s is what it’s called got enough food for all y’all for all y’all for all y’all yes It’s time to rise and cry Yes Oh, yes, it’s time to rise and cry. Oh, yes. All right, we’re here with Devin Nunez. Devin, what was the name of the restaurant we’re at here, sir? Crawdaddy’s. We’re at Crawdaddy’s in Visalia. Crawdaddy’s. Come early. They have the second floor. It’s quiet. If you just want to have a quiet dinner, they have great food here. Stay for the music afterwards. Folks, it’s going to be a blasty blast. It’s called Crawdaddy’s. And what city are we in again, sir? Visalia, California. It was a 10 out of 10. I had the lobster. I had the lobster. There was steak there, chicken.