All language subtitles for MasterChef Australia - S18E37-Eng

(CHEERING AND APPLAUSE)

What is going on?

You know what?

Every day is a good day
to cook in the kitchen.

Of course, the elimination
makes it a little bit tougher.

But, you know,
it's masters week,

so that means
there's a lot to learn today.

Whatever we are getting
taught today,

I hope that I can perfect it
and feel safe.

Bonjour, mes amis.

PAT: G'day.
OTHERS: Bonjour!

(LAUGHTER)
Comment ca va?

Ca va bien, merci.

Oh!

They've been practising!
(CHUCKLES)

Normally, they don't respond.
Yeah, it's so good.

So they're learning French -
that's good news.

This is good energy,

considering this
is an elimination day today.

Annabel, Casper and Petro,

after you cooked
top dishes yesterday,

you are safe, up in the gantry.

So, well done.

For the rest of you...

..today is an elimination.

So, please stay focused.

Today's master is a rare breed.

One of only a handful
of Australian chefs

to have earned
a coveted Michelin stars.

Oh, gosh.

He's a champion
of incredible protein.

So much so that he's the owner

of the only Michelin-star
butcher shop in the world.

Oh! The one in Sydney.

Please welcome back
to the MasterChef kitchen...

..a master of butchery...

..Curtis Stone!

(CHEERING AND APPLAUSE)

Curtis Stone is back,

so it means we got something,

like, you know, meaty to learn.

He couldn't get enough of us.

What's going on, guys?

He's coming in all dressed up,
nice and butchery like.

So, I'm like, "Let's go.
What are we cutting up today?"

Did you miss us? (LAUGHS)

I'm happy to see Curtis -

had a great day last time
Curtis was here.

How are you, Chef?
Nice to see you, my friend.

So, yeah, happy to see him,

and hopefully he's got a good
challenge in store for us.

Curtis, welcome back
to the MasterChef kitchen.

Did you miss us?
I sure did.

And it's good to see all
these smiling faces.

Glad you're still here, guys.
Good job.

Well, we all know
about your incredible work

in the restaurant scene,

but what is it about butchery
that makes you so passionate?

Oh, I love great-quality meat.

I'm super passionate about it.

Finding that great source,

I love what butchers can do

to enhance its tenderness
and its flavour.

And then, of course,
giving the chefs something

to really cook with.

It's a really fun process.

You guys are in for a treat.

Curtis isn't just here
to chat about butchering meat -

he's here to show you.

LUKE AND HANNAH: Yes!

So, let's head on over
to the charcuterie.

You guys come on down as well.
Let's go.

(EXCLAIMING, INDISTINCT CHATTER)

ANNABEL: Sick!

I'm not cooking today,

but I am definitely grateful
to be here for the masterclass.

This is kind of like
the best of both worlds.

Hello, hello.
Hi.

OTHERS: Hello.

You couldn't even buy tickets
to a show like this.

I'm so excited.

Ready to get to work?

Yeah.
OK.

So, this is actually
the shoulder of the steer,

and then that has a few

different things in it.

This little fillet here
is called the teres major.

So, we remove that,

and then you can split this
into two.

So, the front part is the clod,
also known as the chuck.

And then, over here,
is the oyster blade, right?

So, this is what
we're going to work on.

What we're going to do
is first of all clean this up.

So, you can see lots
of connective tissue.

So, we start off
with a really sharp knife,

and we just go
underneath that sinew.

And we just angle the blade up

and remove that sinew,
like this.

I am loving watching Curtis
do this.

He's such a pro at it.

Like, it's so effortless,

the way that he's cutting
all the sinew off,

and he knows exactly where
every little tendon is.

I find it very satisfying.

Now, this is basically
the cleaned-up oyster blade.

If I was to cut straight
through it...

(CONTESTANTS EXCLAIM)

See how you have that big piece
of connective tissue

that runs all the way
through the middle?

What we're going to do
is go right through the centre,

and we're going to come
all the way down,

and then we're left
with two flat iron steaks

on either side of that.

OK, so you need
a nice, big flat knife...

(CONTESTANTS EXCLAIM)

..and you're going
to just find that sinew,

pull your blade through,
like this.

ANNABEL: This is, like, really
cool to watch

because we're seeing

this oyster blade steak
being dissected.

And you get rid of that awful
sinewy part

that's in the middle of it,
and then you just have

the beautiful tender meat
around it.

Wow.

And then, you're left
with something really special -

two beautiful flat iron.

Now, it's not a very common
cut of meat

because of the amount
of butchery that it requires.

Right?

But the good news is, today,

you guys are going
to get to cook with it,

and so is the rest of Australia,

because, from tomorrow,

in every single Coles store
across the country,

the flat iron steak will
be available for a limited time.

ALL: Ooh!
PETRO: That's so good.

It's also 100% Aussie,
with no added hormones.

(CHEERING AND APPLAUSE)

Curtis,

what advice do you have
giving the contestants

working with beef?

Look, when you cook
great-quality steak,

you need to treat it carefully,
right?

You want to temper it
before you start cooking,

so make sure it's out
of the fridge

before you put it
into a hot pan.

Season before it goes
into that hot pan.

High temperature.

So, you want to get
caramelisation on the outside

and rest it really well.

You don't want it to be red
in the middle

and grey on the outside.

It's got to be pink
all the way through.

So, you'll have 60 minutes
to cook a dish,

featuring the flat iron steak.

GRACE: Let's go to work.

Curtis has done all
the hard work for you.

The steak has already
been butchered.

You just have to come up
with a dish

to make it sing.

You can make anything you want,

as long as that steak,
it is front and centre.

Pantry and garden,
they're all open.

And of course, the worst dish

will see its maker eliminated
from the competition.

Are you ready?
CONTESTANTS: Yes!

Good luck. Time starts now.

(APPLAUSE)
CASPER: Let's go, guys.

Get out of my way!

Sorry, sorry, sorry.
(LAUGHS) Sorry.

ALYONA: I love a good
piece of steak.

Whenever we go out
with the girls to have steaks,

it's always very simple.

We always just get steak

and something that doesn't
overpower the steak,

which is, like, a puree
or a bowl of chips.

So, I'm gonna make something
like that

that's going to really
showcase the steak today.

BELLA: I'm not confident
cooking steak.

I'm not often cooking
a whole piece of meat.

I'm struggling to work out
what I'm going to do

to build the dish
around this steak.

CASPER: Mortar and pestle?
ANNABEL: Mortar and pestle!

Here we go.
That's it.

Yes, Patty.

Oh, that's a fully stocked...

Nice choice, Pat.

Good choice of steak.

I went with the flat iron steak.

(LAUGHS)

This challenge
is definitely sitting

in my wheelhouse
with food I love to eat.

I would be cooking steak weekly,

kind of just something that me
and my partner really love.

Frankie, my daughter, loves
a bit of steak as well.

(FRANKIE GURGLES)
(WOMAN CHUCKLES)

I do have the turtle.

I always have the turtle
on black-apron day.

So, yeah, that's there,
ready to go.

I just really want to try
and cook with confidence

and make things
that I love to eat.

But every single one of us
is only one bad cook

on a black-apron day away
from heading out the door.

So, definitely
weighing on my mind.

You know, I don't want
to get complacent.

I'm trying to formulate a dish

that's going to feature
big flavours

and be MasterChef-worthy,

but still make sure
that the steak

is the hero on that plate.

I'll be doing my steak
on the hibachi today?

So, just simply - salt, pepper,

get a beautiful charcoal
flavour into it.

I'm going to serve that
on some cheesy polenta,

which should be nice
and rich and creamy.

And then, I'm going
to do a herb sauce

and a tomato and bread salad
to cut through the richness.

I want to get onto my sauce
to give it enough time

for all the flavours to develop.

VINNIE: Let's get started.

I'm feeling pretty good today.

Meat is one of my favourite
things to eat,

and I love cooking it,

so I'm pretty happy
with this challenge today.

I've never used
this steak before,

but I'm really excited to
because it's very, very cool.

And based on what
Curtis has said,

it's really versatile as well.

Top ten is not far away.

I can see the finish line
from here,

and I really am going
to push myself

as hard as I can to get there.

Really, really, really want
to stay in this competition,

more than anything. I feel like
I'm really finding my groove

at the moment,
and I really need to stay here

to make sure I can keep that up.

I've basically got two
trains of thought in my mind

about how I can best use
this piece of steak.

Hey, Vinnie.
Hello. Curtis.

Vinnie, how are you?
Good, good. How are. You?

Good, mate.

You feeling good?
I am feeling good, yep.

Feeling good
about the flat iron?

Yes, love, love, love.
Never cooked this steak before,

so I'm really keen
to actually cook with it.

OK. What are you making?
I'm gonna do flat iron steak

two ways today. So, I'm gonna do
tartare,

and I'm also gonna do it
on the hibachi

with, like, a little salad
as well.

Ooh! Two ways.
Two ways, Vinnie.

Two ways.
Double the fun.

Double the judging.
That's it. That's right.

Double the way to get
into trouble, Vinnie.

I know, I know,
but I want to show, you know,

how versatile
this cut of meat is.

So, what flavours are going
to go in the tartare?

Let's start there.
Tartare is going

to be pretty standard
tartare flavours.

I've got some parsley,
some chives, capers,

shallots, some Dijon.

I'm gonna put a little bit
of Calabrian chilli,

and I'm also gonna put
a little bit of anchovies.

I'm gonna have some crispy
shoestring fries and crostinis.

And on the other bit?
And on the other bit.

So, I'm gonna grill
the flat iron.

I've already salted it,
so I'm just letting it set now.

And I'm also going
to have salsa verde.

Sounds good.

So, hopefully everything
works out.

Sounds like a lot to do
in 60 minutes.

Are you confident you can
get through it all, Vinnie?

I think so, yes.

Yeah, well, elimination day
today.

So, you know, taking risks
could be a big reward,

but it could send you home
as well

if you don't pull it off.

Yep. For sure. That's right.

Alright.
Good luck.

Make the steak.
Thank you.

Curtis and Sofia say
that putting up two dishes means

there's a lot more to judge,

and a lot more that could
go wrong.

But I really want to showcase
how great this cut of meat is,

and also really show
to the judges

that I'm here to stay
in this competition,

and I have what it takes.

I still feel like this
is a really good idea,

and if I can pull them both off,
I reckon I'll be good.

OK, guys,
the 'steaks' are high today.

45 minutes to go! Come on!
ANDY: Come on!

CASPER: Come on, guys!
PETRO: Let's go, guys.

So, now, I've got 60 minutes
for the flat iron steak,

so I'm going to do steak tacos.

I'm going to do
a pineapple-mango salsa,

a kind of sauce with tomatillos.

And then, I'm going
to do the steak,

and then a tortilla
to go with it.

My steak is currently
just marinating.

Today, I'm going to do
flat iron steak

with a herb sauce on top,

some beef tallow potatoes

and some charred broccolini.

First thing I've got to do
is get my potatoes on

so that they can cook down
a little bit,

and then they need to go
into the oven.

And then, I've got to get
onto all my vegetable preps

so I can get onto my steak
and focus on my steak.

So, I'm thinking of making
a sort of Korean-glazed,

barbecued steak.

And I'm gonna try and make it
into a rice bowl,

have some soy-cured egg
on the side,

some crispy shallots,
crispy garlic chips,

and Bob's your uncle.

GRACE: I'm feeling
pretty good today.

It's so nice
having Curtis back in.

It feels like an
old friend's back.

A couple more cooks,
and the top ten will be decided.

If I want to be in the top ten,

I need to zone in and make sure
I really do my best work.

My strategy today
is to just look

for really, like, interesting
flavour combinations.

I love fresh horseradish!

I've got, like, a bench full

of all my favourite
flavour bombs.

I have some capers
that I'm gonna crisp up.

I've got some basil,
some watercress

and some fresh horseradish
to grate on the end as well.

That is epic.

And so, I think they'll make

great accompaniments
with the steak.

Hi, Grace.
Hi.

What are you cooking, Grace?

Um, I'm doing a grilled
flat iron steak.

I'm gonna make an anchovy cream,

and I've got some
padron peppers,

some fresh horseradish.

I'm gonna do some crispy capers.

How do you feel about cooking
a flat iron?

Is that something
you've done before?

No, I've never cooked
flat iron before.

Um, but I'm excited
to give it a crack.

Like a crack of pepper.
Like a crack of black pepper.

There's quite a lot of pepper

going on there, Grace.
(LAUGHS)

What are you gonna cook it in?
Uh, cast-iron.

OK.
You got this?

Yep.
Good luck. Grace.

Cool. Thank you.

I really want to make sure
I season my steak properly.

Your steak should have
seasoning on it

for as long as possible.

So, that is the first step
for me today.

And then, I'm gonna pop it
in the fridge to rest

before it hits the pan.

PETRO: I wouldn't be putting it
in the fridge.

CASPER: No.

No, you want that as room temp
as you possibly can. (CHUCKLES)

Did that just go in the fridge?
Hm?

Did she just put that
in the fridge?

Yeah.

EMILY: So I am cooking
the flat iron steak today.

My plan of attack is to use
the hibachi to cook it off,

and then I'm planning
to make a crying tiger sauce.

A crying tiger sauce
is a Thai sauce

that's usually accompanied
with a grilled steak.

So, there's a lot of punchy
flavours, a lot of lime,

garlic, fish sauce,

roasted glutinous rice

and some coriander as well.

But also whacking in a lot
of chilli to give it

a nice kick as well.

I'm really sorry, Andy, but...
(CHUCKLES)

..girl's got to...girl's got
to survive black-apron day.

You know, this is a really
strong, punchy sauce,

and I'm thinking about what
will accompany it.

I think it needs something fresh

because I think the steak

is pretty full-on, and the sauce
is pretty full-on.

I'm going to serve it
with some corn ribs on the side

and a mango and cucumber salad.

I'm hoping that these
are really, really juicy,

flavourful and refreshing
for their palate.

I'm feeling quite stressed today

because, like, you've got
really good mates cooking

against each other,

and it's the worst thing
that could happen, actually.

I just need to get
my game face on.

I'd be really devastated
if I went home today.

Like, I'm basically this close,
right now, to top ten.

So, today, I'm going
to be sweating bullets.

But I'm going to be, you know,
zipping around like Superman

because I need to get
a good dish up today.

I'm very excited. I feel like
I'm in a really good mindset.

I am making
my cauliflower puree,

uh, with some miso, some cumin.

And then, I'm gonna make

pan-seared flat iron steak.

And I'm gonna do, like,
a very bright green

kind of salsa verde sauce.

Things I want to do
are quite simple

so that the steak
is actually the hero.

All my sides
are familiar flavours

because I've never cooked
with a flat iron steak before,

so I want to spend as much time

as possible to really nail
the cook on the steak.

BELLA: I'm not feeling
very confident about today.

All the people in the room have
so much skill cooking steak,

and I am a little nervous
about how I'm going

to go up against them.

So, I'd rather try
something different,

and I'm thinking
that might help me stand out.

Hey, Bella.
Hey.

Hello, Bella.
How are you?

I'm alright.
Yeah?

Yeah.
Confident today?

Still not.
Yeah?

Yeah, like...
Come on, you got this.

In a...in a black apron,

I'd love to be sticking
to desserts.

Yeah, yeah, for sure, for sure.
But that's OK. I think...

But here we are
with flat iron steak.

Yeah. I'm gonna give it
a good go today.

Nice. What's it gonna be?

I'm gonna do, like,
a Thai chilled noodle soup.

The base of the broth
is, like, coriander,

ginger, fish sauce, sesame oil.

Similar to, like, a Thai
beef salad that you would...

Exactly. It's kind of
reimagining the flavours

of Thai beef salad
in this sort of broth situation.

Nice.
And then, I'm going

to sort of marinate the steak
in some Thai flavours as well.

And you're making
your own noodles too?

Yeah, making soba noodles.
Yeah.

They're chilled.

A chilled soup...
Yes.

..with cold soba noodles
as well?

Yes, exactly, so it's all...

So how do you want the steak
to be?

Would that be served cold
as well, or...?

Yeah, that will be cool.

OK. What do you think?

Um, it's unusual -
steak with a cold soup, noodle.

Right. Well, good luck, Bella.
Thank you.

Good luck, Bella.

The judges come over,

and I'm trying to get
my concept across to them.

I'm really second-guessing
my dish.

It's a little out of the box,

but, to me, soba noodles
and beef taste great together.

And then, add, like, a bit
of a Thai broth situation,

and it's got, like,
a coconut-milk base,

so it gives it a really
nice creaminess.

In my mind, it doesn't seem
like a crazy kind of concept.

I'm constantly tasting my broth

and adjusting
with different seasoning.

As I'm tasting it,

I'm trying to think
of what I might be missing.

Is there sesame oil?

Can't remember.

And so, I add a little bit
of sesame oil...

..blend it,
and then I taste it again.

And I'm kind of regretting
adding that sesame oil,

to be honest,
but it's kind of hard

to go back with this broth.

So, I try add a few more
other things to balance it,

and I hope that it will still
work with my dish.

Mmm...

I want more ginger.

Don't butcher your spot
in the competition.

30 minutes to go!
Come on, guys! Let's go!

(APPLAUSE)

CASPER: Let's go, guys!

30 minutes! Let's go! Come on!

PETRO: Keep pushing!
ANNABEL: Go, Gracie!

VINNIE: Today, I've decided
I'm going to use

a flat iron steak
in two different ways.

My tartare is done,

so at least I have
one dish done.

My steak is on the hibachi.

I'm just getting my salads
kind of ready to go.

Going to do an orange
and fennel salad.

Then, I'll start working
on my salsa,

which I've already got started.

I really want this second dish
to be refined

and really balanced.

And I feel like a fennel and
orange salad will pair really,

really well with the salsa verde
and cut through the richness

and char flavour
from the flat iron steak.

With my flat iron on hibachi,

I need to make sure
that it is cooked perfectly.

It needs to be seasoned
throughout

and super juicy in the middle.

I really hope this steak
is cooked well, because,

if it's not,
I could be going home.

So far, I've got
all my salad elements done.

The polenta is prepped
and ready to go.

I've done my sauce.

So, now, I'm just
onto the steak.

I have not cooked
flat iron steak before.

We're just going to have to keep
a very close eye on it,

and hopefully don't overcook it.

Biggest thing with steak
that you can't do is overcook it

and destroy the beautiful
piece of meat.

So, I want to keep them
at a beautiful medium-rare.

I want to cook the steak
on the hibachi today

and continually be flipping it.

I find this is a great way
to develop the crust

and get a really even cook,

because, sometimes,
you can risk...

If you do it all one side,
then just do one flip,

the colour can be uneven
with the cook,

so you get, like, grey bits
and pink bits.

So, I just want to make sure
it's beautiful and even today.

Definitely trying to lean on

all my experience
with cooking steak.

I've only got time
to cook one steak today,

so I need to make sure

that this particular steak
is perfect.

I don't have a backup plan.

I'm going to cook it
for five, six minutes,

then rest it for a long time.

It is coming along
really nicely,

and I'm really happy
with how it's cooking.

Alyona, how are you?
Ooh!

Hey, Alyona.
Hi.

So, tell us, what are you doing?
How are you?

I am making
my cauliflower puree,

a little bit of miso in it,

and I'm making a salsa verde
kind of dressing,

with capers, anchovies,
loads of herbs.

OK.
OK.

Good to think about, I reckon,

is it, like, a...is it
a complete dish?

You know, a puree, a steak
and a sauce.

Yeah, OK.

So, it's like
you're playing safe, basically.

Yeah.

So, I wonder if this
is enough today.

Yeah.
Remember, elimination day.

Lots to think about, Alyona.
Good luck.

OK, yeah.
You still have enough time.

Yeah? Alright?
OK, yeah.

OK, good luck.
Thanks.

Maybe I should have thought
about a different dish.

I'm really doubting myself
right now.

I'm thinking I need to change...

..uh, some things.

I'm completely frozen.

Uh...

I don't know.

Less than 30 minutes to go.

I'm wearing a black apron.

Um...

I'm gonna go have a look
at the pantry.

I need to make a decision.

I'm in the pantry,

and normally, this is a place
for inspiration for me.

And I'm walking around.

I don't know what to add
to the dish.

SOFIA: You really need to focus.
You only have 20 minutes to go!

(CHEERING AND APPLAUSE)

AARON: Rice is on the hob now,
so that's cooking through.

And the soy-cured egg
is just chilling as well.

The steak, I'm just cooking it
on the hibachi,

trying to glaze it as I go
to give it some nice

caramelisation on the outside
as well.

And just really watching it
to make sure

that I don't overdo it
and I don't underdo it.

Made my salsa and my sauce.

My tacos are ready
to be rolled out

and kind of cooked.

These tortillas need
to be extra thin today

because there's nothing worse

than a big, thick tortilla
which steals all the flavour.

My pan smoking -
it's definitely hot enough,

so...
(PAN SIZZLES)

..my steak's going on.

This is the moment of truth.

(FEIGNS PANTING, LAUGHS)

Right, guys, you've had
a little scoot around the room.

Who is worrying you?

Alyona is doing

a very simple dish,

so she's got the cauliflower
and miso puree and green sauce.

I don't know, it just felt
a little bit like,

"Oh, come on!"
JEAN-CHRISTOPHE: Yeah.

Jean-Christophe?

I was concerned about Bella.

She's doing, like,
a Thai steak...

Mm-hm.
..with some soba noodles.

But it's going to be served

in a cold broth.
Mmm.

Yeah, I'm a bit worried as well
because, like...

She's like,
"Flavours of Thai beef salad,"

but with a chilled broth
instead of the salad.

OK. Interesting.

Also, like, the soba

is more Japanese-y.
Yes.

So, I feel like, yeah, it does
sound like a bit

of a strange dish.
Who are you excited about?

I was excited
about Vinnie's dish.

Yep.
Now it's adventurous.

He's got a couple
of things going on.

He's going to do
a steak tartare,

and then he's also going
to cook the steak

and serve that
totally separately.

So, he's going to do
a multi-course,

which is ambitious,

but they both do sound
really delicious.

POH: Well, it sounds like
a few people

are overthinking their dish,
but, even worse,

some are under-thinking
their dish.

But it's pretty critical today

because someone is going home.

So, I hope
they pull it together.

I'm still going to do, like,
similar kind of, like, puree,

but I'm gonna do some

pan-seared mushrooms as well

with some butter
and some rosemary.

Alyona, you're switching
it up a little bit?

Hi. Yeah, I'm switching up
a little bit.

So, what are you doing now?

I'm doing cauliflower,

some fried potatoes
with some rosemary,

green sauce and the steak.

So, basically,
you're adding potatoes.

Adding potatoes, adding
some crunch with hazelnuts.

Um...yeah.
OK.

Did you say potatoes?

Sorry. Uh, what did I say?

BOTH: Potatoes.
No, I'm not doing potatoes.

Sorry, mushrooms.
That's...that's...

I don't think I've ever heard

you get potatoes
and mushrooms confused before.

Sorry. No, no, no.

Alyona, you seem
quite flustered.

(SIGHS) Yes, I am.

I'm, like, a little bit
all over the place.

How's your steak
underneath this press?

It's crisping.

OK, so you've got to get
that out and let it rest

pretty soon.
OK. OK.

Oh! I'm a little bit struggling
today.

I'm running out of time.

There's so much going on
on my bench.

And it's just the most anxious,

unstructured, crazy cook
in the kitchen I've had so far.

I'm just gonna have
to keep going

and balancing the flavours.

I hope it's all
gonna taste delicious.

Just need to do the polenta
and then plate up,

and we are done.

My steak's been sitting there,
resting.

This is the moment of truth.

It's time to cut
into this beautiful steak.

It looks really nice,
it feels great,

but you just never know.

I'm just praying
that this thing is perfect.

And it's just like butter.
It is perfect.

I'm so happy with the cut.

Beautiful medium rare
from edge to edge,

and couldn't be happier.

I think I've nailed
the cook on this.

Bring the meat to the heat.
15 minutes to go!

CASPER: Come on, guys!
15 minutes!

Go!
(APPLAUSE)

BELLA: 15 minutes on the clock.

I'm happy with the texture
of my soba noodles,

and the colour
and the consistency of my broth.

I'm going to put it aside,
in the fridge,

and move on to cooking my steak.

My flat iron is definitely
going to be a short cook.

I'm really worried

about overcooking
the steak today.

If it's not cooked perfectly,

it could put me at the bottom.

GRACE: My plan for the steaks
is to get a cast-iron pan

super, super hot.

And then, I'll get
a really nice, even pink

in the middle and a nice
sear on the outside as well.

The steak comes out
of the fridge

and goes in the pan.

Did she just get that meat
out of the fridge?

Grace?!

It's, like, meat cooking 101.

Don't ever put cold meat
in a pan.

It's got to be room temp.

BELLA: I've taken
my flat iron off the heat.

I was initially worried
about overcooking my steak,

but now I'm actually worried
that it's under.

Oh, that's very rare.

Um, some people
like it that way.

Time's running out,
and I'm a little bit frazzled.

Um...yeah.

I'm just not sure how long
I should allow

to rest the protein.

I am quite worried

that it will be too rare
for the judges,

but I know the steak needs
five minutes to rest, at least.

Maybe it's just better
to leave it

and just trust
that I know what I'm doing.

I want you to fight to be here.

You've got five minutes to go!

(CHEERING AND APPLAUSE)

PETRO: Come on, Luke!

VINNIE: My steak's off
and is resting.

I need a bit of time for that,
so I need to just start

plating up everything else.

So, I get my ring mould,
and I neatly layer in

all my nice beef tartare.

This dish is looking beautiful,

and I'm so glad it's done,

but I really am trying
to push myself today,

by making two dishes
to really show

to the judges
that I'm here to stay

in this competition,
and I have what it takes.

But to pull this off,
I need to make sure

that my other flat iron steak
is cooked perfectly.

The moment of truth.

Slice my steak,
I take a quick peek.

It is cooked perfectly.

Thank God. (LAUGHS)

I'm really happy
with my steak cook.

Very, very glad
that it worked out. (CHUCKLES)

Three minutes to go!
(CHEERING AND APPLAUSE)

EMILY: It's time to start
plating up.

My corn ribs, mango
and cucumber salad,

then the crying tiger sauce
are all ready to go.

I've had both steaks
resting on the side

for about ten minutes.

Curtis said he likes to rest it
for a long time.

I'm going to start plating up

all my other elements
onto my plate,

so I can give my steaks
the most rest time as possible,

and they cut into them
at the very last minute.

I'm feeling quite confident,
but I'm looking at my steaks,

and I know
that I only have two chances.

I want it to be medium rare.

It's actually looking
quite nice,

but there's a weird feel

to the steak... (CHUCKLES)

..and I'm not sure what it is.

I'm slicing into my big half,

I open it up, and definitely
not happy with this cook.

It's under
and I can't serve this.

With the time constraint
right now,

basically, I'm hoping
that this leaner part

is perfectly cooked right now.

If not,

"Goodbye, Emily."

Slicing into this leaner cut,

hoping for perfect medium rare,
perfectly cooked steak.

And...

..it's perfect!

I'm absolutely relieved,
right now, looking

at how beautiful
that cut of steak is.

And I've just got to get it
on the plate right now,

so let's slice it up.

30 seconds, everyone!

(CHEERING)

CASPER: Final push.
ANNABEL: Go, Lukey, let's go!

Let's plate up!
Get it on the plate.

Grace, quick!

GRACE: It's nice and pink.

It's probably touch rare.

It's bang on. I really like it.

PETRO: Nice, Vinnie!

This is it! Ten...

JUDGES AND GANTRY: Nine,

eight, seven,

six, five, four,

three, two,

one!
And that's it, please.

CASPER: Well done, guys!

Well done, you. Well done.
Good stuff.

(APPLAUSE)
(EMILY SIGHS)

What's up, dude?
Oh, my God.

Oh, my God. I don't know
why I decided to do two dishes,

but, um...

I'm kind of glad I did
because I got them both out,

and I'm really happy
with both of them.

Each dish is kind of simple
in its own way,

but that's why I thought
I'd do both of them,

so that I can try and get myself
across the line a bit more

and really showcase the steak.

So, hopefully, that's enough
to keep me safe today.

First dish we'd love
to taste belongs to Pat.

(APPLAUSE)

PAT: It was actually really fun
to cook a steak on the hibachi

in the MasterChef kitchen.

The steak,
I've never used before.

Everything came together
really well.

Just really hoping

that the judges love this dish
as much as I do.

Alright, Pat,
what have you made?

Today, I've made
a barbecued flat iron steak

on cheesy polenta

with tomato and bread salad
and a chimichurri-style sauce.

I'm not 100% confident on what
exactly qualifies something

as a chimichurri.

Patty-churri.
(LAUGHTER)

Alright, Pat, we're going
to taste your dish.

Cool.

Pat, you know your way
around a steak.

There's no doubt about it.

The cuisson on that,
you could see -

the way you've sliced it open,
let it rest.

It's pink in the middle.

It's so tender, so easy to eat.

But then, that richness

is just cut through
by your Patty-churri.

It's zingy, it's salty,
it's acidic.

I think I like Patty-churri
better than chimichurri.

(LAUGHS)
I'll take it.

Pat, your steak's cooked
to perfection.

It's really, really beautiful.
It's nicely rested.

You've made the steak
the hero of the plate,

and that's exactly
what I asked you to do.

It's a wonderful plate of food.
Great job.

Thank you.

I was a bit worried
about the polenta

because it is a little bit
notorious in the kitchen

for not working out,
but you've got it on there

with the perfect amount of time

because it's still really nice
and loose and easy to eat

and really flavourful.

And I love the panzanella.

The bread has still got
quite a bit of bite to it,

and it's got that lovely
dressing coating it.

Really beautiful work.

Great stuff, mate.
Thanks, guys.

(APPLAUSE)

GRACE: Yay!

Congrats.
Thank you.

Emily, you're next.
(APPLAUSE)

EMILY: I'm actually super stoked
about the cook on the steak.

I think it's perfect,
and that's the star of the show.

And I love
the crying tiger sauce.

So, these two elements
are, like...they're bangin'.

Emily, what have you made us?

So, I did the flat iron
with a crying tiger sauce,

corn ribs, and then I did

a little mango
and cucumber salad.

Emily...
Yeah?

..the steak and the sauce
are fantastic together.

They really, really are.

I...I just don't know

about this funny
little salsa thing

that you're calling a salad.
Yeah, OK.

I mean, it is crying tiger.

It's hot,
and I'm not far from crying.

(LAUGHTER)

And I consider myself a tiger.

But there's something
really delicious

about how it works
with flat iron steak.

Flat iron steak can
take flavour,

and you've brought it
with that sauce.

It has no business
with the mango salsa. None.

It's a shame because you've got
a really delicious sauce,

and you've cooked your
steak really beautifully.

I just wish
that there was a bunch

of crunchy leaves,
some fresh herbs,

and, like, that is it?

Game over.

You are going nowhere.

The steak had a great
caramelisation

and perfect medium rare.

Not easy to do,
and you've absolutely nailed it.

Well done.
Thank you.

(APPLAUSE)

Next up, Alyona.

(CHEERING AND APPLAUSE)

ALYONA: Looking at the plate,

I'm not very excited to bring it
to the judges today.

I know it's not my best work.

I feel there is so much
going on on the plate.

I just really hope they like
the flavours all together.

Alyona, what have you made?

I made pan-seared
flat iron steak

with some mushrooms,

cauliflower puree
and the green sauce.

Righto.

Let's eat it.

Alyona...

..the steak, it is overcooked.

The mushrooms were nice,
they were simple,

and the green sauce was nice
as well.

As a whole, the dish doesn't eat
too bad when it's all together.

When you start to pull apart
the elements,

that's where I have
some troubles here.

Alyona, um...

..your dish is a bit rough.

I was hoping maybe
this flat iron beef

will be the narrative
of your plate.

And it's not.

It's completely lost.

I am very worried

because you normally know
what you're doing.

And today, I can't see you,
Alyona.

So good luck.

Thanks, Alyona.
Thanks, Alyona.

ALYONA: Oh, my gosh,
that's the worst thing

that I thought was gonna happen.

I might be going home.

Next up, Vinnie.

(CHEERING AND APPLAUSE)

VINNIE: I feel really good
about both of my dishes today.

Walking up to the judges,

I'm feeling excited to show them

what I've been able to do
in this time.

Oh, wow!

Oh, it's Vinnie! Vinnie!

That is one mega tartare.
(LAUGHS)

Vinnie, Vinnie, Vinnie,
what's going on?

I've done flat iron two ways
today.

So, first one
is a flat iron tartare

with some crostini,

egg yolk
and some crispy potatoes.

And then I've also just done

the flat iron on the hibachi

with, like, a salsa verde
type of sauce

and a fennel and orange salad.

Ooh!
(LAUGHS)

I think we should eat.

Vinnie...

..two dishes.

A massive risk
in the MasterChef kitchen,

especially
with a black apron on.

You've left yourself a lot
that could have gone wrong...

..but I'm loving every bit
of that. Well done.

Thank you.

(CHEERING AND APPLAUSE)

I'll start with the tartare,

because it is a good tartare.

You've kept the dice
quite chunky, which I appreciate

because you do get the texture
of the flat iron steak,

and great pops
from everything else,

the capers and cornichons, etc.

And then,
you get on to the main course.

And again, everything
is peaking with flavour.

The steak itself
is cooked beautifully,

and everything else is simple
but delicious.

Salsa verde, bright, punchy,

and then your little fennel
salad with the orange in there -

mate, it's doing things.
It's really doing things.

The tartare
is absolutely delicious.

The cooking on the flat iron
in your hot dish is sublime.

Really, really wonderful.
Good job.

Thank you.

Vinnie, you haven't just
showcased the flat iron,

you're actually flaunting it
with these two dishes.

You're showing its versatility,
what it can do.

And by doing it successfully

over two dishes,

you've just put your stamp
on this competition.

Like, you are saying to us,

"I am here to stay.

"I'm going to do something only
a madman will do,

"but I'm going to pull it off."

And you did. Well done, Vinnie.
Thank you.

Nice work, Vinnie.
(CHEERING AND APPLAUSE)

Knowing that, I've been able
to put up two bangin' dishes

and they've loved every bite
of it is really,

really something
that I'm super proud of.

I feel like I'm one step closer
to top ten,

and I'm definitely going
to keep trying

to push myself more and more
in this competition

and keep bringing out dishes
that knock the judges away.

Next up, Aaron.

(CHEERING AND APPLAUSE)

AARON: I made a Korean-glazed
flat iron rice bowl.

Lovely cooking
of the flat iron steak.

I can taste the smoke
in the steak.

I can taste
that lovely marinade.

It's subtle, but it's still
there, so it's some really

nice cooking.
Thank you.

OK, next, Hannah, please.

(APPLAUSE)

Whoa!
HANNAH: Hope you're hungry!

So, I've got the flat iron steak
with a herby sauce,

a beef tallow potato,

and preserved lemon
and almond broccolini.

JEAN-CHRISTOPHE: Hannah,

it's adorable.

It's not the best dish
on the planet.

No.
You know what?

I would definitely take time
to sit down and to enjoy it.

It's lovely.

Next dish we'd like to taste
belongs to Luke.

LUKE: I've done steak tacos

with a pineapple and mango salsa
and a tomatillo salsa.

The steak's cooked quite nicely,

but the tacos are one
of those things

that there's nowhere to hide.

It's got to have a really
punchy sauce.

And your tomatillo salsa
isn't bad -

there's a nice spice there -

but it's not amazing.

OK, next one, please, Grace.

(APPLAUSE)

GRACE: I've made pan-seared
flat iron

with anchovy and Parmesan cream
and grilled padron peppers.

You know, as I look at it,

it's an interesting cook
because there's some pieces

that look nice,
and there's others

that look really quite rare.

Did you temper the steak?

After I got it from the pantry,
I put it in the fridge, yeah.

I think that's what's
messed with your cook,

because you always want
to cook a piece of protein

as close to room temperature
as you can get it.

OK.

Grace, I really loved
your vision for this.

And when I saw the plate,

I was really excited
because you have

a real sort of natural talent

for putting simple flavours
together.

Um, I think there were just
too many layers

of seasoning in there,
from the capers,

from the anchovy,
from the bottarga -

all those layers of salt.

Not only have they intensified
each other,

but you kind of cease to taste
all of them as separate,

beautiful things on the plate.

Thanks, Grace.

Next dish we'd love to taste
is Bella's.

(APPLAUSE)

BELLA: I'm not feeling
very confident

about serving
this dish up today.

My steak is looking pretty rare,

and I'm a little worried
about the flavour of the broth.

I'm worried this dish
is just not enough

to keep me
in the competition today.

Tell us what it is.

I have made Thai beef noodles
and broth.

My mind went to Thai beef salad,

but I was like, "How can I,
like, jazz it up a bit,

"do something a bit different?"

I think it looks really
fascinating,

and I feel like
you've kind of brought

your dessert creativity
into a savoury dish.

Yeah.
It's an amazing colour.

Oh, it's super vibrant. Yeah.
Mmm.

Bella,

I'm not sure if the choice
of noodles

was the right kind of noodle.

I think I would have picked
something chewier,

like a vermicelli.

And the sauce,

it kind of had an odd mouthfeel.

I'm getting torn a little bit
between two flavour profiles

because of the strong
sesame in it.

It's less on the Thai
and kind of veering

into sort of Korean
and Chinese territory.

I'm just not quite sure
if all of it goes together.

Yeah.

CURTIS: Bella,
I want to love it.

That said,

the steak's quite rare,

and it's not quite there,

but it's the flavour
of the sauce that's throwing me.

I feel the same way,
unfortunately, Bella.

I think it's a dish that needs
a lot more development

before you can present it safely
on an elimination day.

Sorry, Bella.
Thanks, Bella.

(APPLAUSE)

BELLA: I'm gutted.

Just a little embarrassing,
I think.

I'm really worried.

Listen, there's so much talent
in this room,

and I think you really
showed off

an incredible cut of steak.

So many different ways
to cook it,

and I'm really proud of you.
Well done.

Well, Curtis, thank you
for, once again, sharing

your valuable knowledge.

Every time you're here,
we all learn something new.

Let's hear it for Curtis Stone,
everybody.

(CHEERING AND APPLAUSE)

Two of you absolutely amazed us

and proved exactly why
they deserve their spot here.

Pat, you cooked that steak
perfectly on the hibachi,

and it was accompanied
by a delicious sauce and salad.

Good job.

(CHEERING AND APPLAUSE)
CONTESTANTS: Yeah, Patty!

Vinnie, you took a huge risk
serving not one,

but two flat iron steak dishes,

and it paid off.

(CHEERING AND APPLAUSE)

Now to the tough part.

If I call your name,
please step forward.

Bella.

Alyona.

This wasn't easy.

Unfortunately,

you're going home...

..Bella.

Bella, we've loved having you
here with us.

It's been a roller-coaster
of a competition for you.

You went home way too early,

and then managed
to cook your way back,

and you brought us some

unforgettable dishes
along the way.

We're all gonna miss you, Bella,

but it's time to say goodbye.

Bring it in.

(CHEERING AND APPLAUSE)
Thank you very much.

No, well done, Bella.

Thank you for giving me
a chance.

Reflecting on my experience,

I think gratitude just
comes to my mind.

It's OK.

You are amazing.
Thank you.

I feel so lucky.

This is not the last
you'll see of me, for sure.

My food dream, to have
my own patisserie one day,

feels so much closer,

and I know that if I put in
a lot of hard work

and keep aiming high...

Give it up for Bella, everybody!
(CHEERING AND APPLAUSE)

..I can get there one day.

ANNOUNCER: There's nothing
juicier than the perfect steak.

Get a cut of mouth-watering
flat iron,

available at Coles tomorrow.

ANNOUNCER 2: Tomorrow night...

Please welcome Tom Sarafian!

(CHEERING AND APPLAUSE)

PETRO: This is unbelievable.

He is, like, such a big deal.

..it's the master...

(EXCLAIMING)

..and his masterpiece.

TOM SARAFIAN: This is my
signature dish of hummus.

It took me about three years
to perfect.

PAT: That is ridiculous.

POH: Are you having a spiritual
experience right now?

Yeah. I want to bathe in it.

They'll need
a distinctive dip...

We want a dip with a topper
and a mopper.

Whip that dip! Tshh!

..because one slip...

GRACE: Argh!

There's a little bit
of a problem.

AARON: Oh, God.

..sends them straight

to a pressure test.

I literally have to start again,

from scratch.

LUKE: I'm in a bit of strife

at the moment. Big time.