All language subtitles for MasterChef.US.S02E08.720p.HDTV.x264-DIMENSION

Previously, on MasterChef...

I have no idea what this is.
Are you out of your mind?

The remaining home cooks

manage to catch
the judges' attention,

some for
the right reasons...

Absolutely beautiful.
Yeah!

And others for the wrong ones.

What are you thinking,
trying to serve us raw food?

I would send you home now.

And the home cooks got a chance

to show off
their sweeter sides,

which led
to some bitter results.

It's like I've just
gone to the doctor's

for a skin graft
on my butt.

And an elimination
that shocked everybody.

Alvin, your time is done
on MasterChef.

Tonight, 14 home cooks

find themselves
in uncharted territory.

Welcome to Point Mugu.

What do you want me to do?
Do we need a tutorial?

I need to prove myself
so these other scumbags

don't discount me.

And for one home cook,

tonight will be
their last time cooking

in the MasterChef kitchen.

I'm a fighter,
I'm a fighter,

so don't
with me.

MasterChef 2x08
Top 14 Compete
Original Air Date on June 28, 2011

== sync, corrected by elderman ==

Almost 30 miles
from the MasterChef kitchen,

the remaining
14 competitors

find themselves
on the California coast

with no idea of the colossal
cooking challenge ahead.

I'm on the beach, and I'm
thinking, "this is awesome."

I have been missing nature
so much in this competition.

I don't like the beach. I don't
like anything about the beach.

It's just boring.

We make the trek up
this little dirt path,

and at the top
of that dirt path,

is literally picnic tables,
a Harley, and some food trucks.

And I'm starting to put
two and two together.

Oh, my God!

Oh, my God!
Oh, my God!

There they come!

That's Graham on the right,
for sure!

Where's Joe?

Here he is!

Joe rolls up on
a Pee-Wee Herman-looking Vespa.

Yeah!

And I'm just waiting for him
to get his little eek-eek.

What took you so long?

Hey, listen,
that may be fast,

but this is stylish.

Welcome to Point Mugu.
And the Pacific Coast Highway.

Okay, this challenge is
not going to be an easy ride.

An hour and a half
from now,

101 motorcycles
will be coming this way.

And they'll be ridden
by some super-hungry bikers.

Your task is to give
every one of them

a hearty sausage sandwich.

All right!

But how many have actually
made them from scratch?

Because that's what
we'll be doing today.

I'm immediately worried

because I don't know
how to make a sausage.

You'll be split
into two teams.

Each team will have
90 minutes.

We'll give you all the meats
and spices and vegetables

you'll need to make
the most amazing sausages

and a stunning
tasty topping.

I'm from Texas.
I have biker friends.

I know exactly what
those kind of guys like to eat.

Each biker will taste
a sausage from the blue team

and a sausage
from the red team.

Then, they will vote
for their favorite

by getting on
this amazing chopper

and revving either the blue
handle for the blue sausage

or the red handle
for the red sausage.

The first team to hit 51 votes
will win this challenge.

The losing team will face
a pressure test.

With that comes a minimum
of one elimination.

Tracy and Esther,

the two best dishes
in the last challenge,

you two are now
the team captains.

All right, ladies!

I am feeling
extremely nervous

because I know that either
the win falls on my shoulders

or the loss
falls on my shoulders.

Okay, Tracy, the first person

you want to pick
for your team.

I'm picking this person,
chef,

because I think they have
amazing flavor profiles

and holds up really well
under pressure.

Okay, who is that person?
Alejandra.

Esther.

I'm choosing this person

because he's familiar
with making sausages,

and I need someone
who can do that because--

Why?
I have no idea.

Who is that guy?
It's going to be Derrick.

Christian.
All right.

Esther.
I'm going for Adrien.

Adrien.

Jennie.

Jennie.

Jennie.

Aaron.

Aaron. Wow.

It's going to be Ben.

I know I can cook
with these people.

They're good people.

I would not have wanted to be
on the blue team at all.

Tracy.
Suzy.

Suzy.

I'm really, really surprised

that Tracy didn't
choose me earlier on

because
I am a great asset.

Esther.
Christine.

Christine.

Congratulations, man.
We're the last picks.

Okay, Tracy.

Which way you going?

Giuseppe.
Giuseppe.

I'm picked last, I really
don't give a .

I need to prove myself

so these other scumbags

don't discount me.

Okay, Max, apron on.

I'd rather have Giuseppe,
but hopefully,

I can keep Max in check.

Teams.
Your time...

Starts now!

Off you go! Let's go!
Let's go! Let's go!

Both teams of home cooks

have 90 minutes
to choose their meats

and then season,
case and cook their sausages,

plus the delicious topping,
before the bikers arrive.

The first team with 51 votes
is the winner.

The first thing we have to do
is pick our meat.

Let's do Italian sausage.
Yeah.

Do we have sun-dried tomatoes?
Yes.

The blue team is fast

to decide on a plan.

We're going to go with

an Italian sausage.

And we pull in like a sweeter,
kind of honey type of sauce.

Caramelized onions.
Caramelized onions.

Caramelized onions
and peppers.

Garlic, peppers,
onions.

While Tracy is taking charge
of the blue team,

Esther's team is a committee
of decision-makers.

Wait! Wait! Wait! Stop!
What kind of meat?

Pork.
Pork.

A little bit spicy,
that's what I'm thinking.

We gotta make sure
it's not too spicy.

We decide on
a spicy sausage.

So what's gonna be
on the topping?

That jalapeno and his avocado
cream sauce mixed together.

Are bikers cool with
avocado cream sauce?

Yeah, you're going--

I had to be like guys, guys,
these are bikers!

They want beer,
beer, beer, beer.

It's gotta be in the sausage.
You gotta boil it in beer.

Beer, sauteed onions,
red peppers.

The red team will be making
a beer-soaked pork sausage

with drunken onion
and pepper relish.

Max and I are getting prepped
for the sausage.

Derrick is working on
the seasoning for it.

And the rest of my team
is working on the prep

for the toppings.

The blue team is making

a spicy Italian
pork sausage

with caramelized onions,

peppers and molasses.

We immediately get working,
off goes Giuseppe

and Alejandra
working on the seasoning,

Aaron goes into
starting up the grill,

Jennie and Suzy immediately go
into prepping the topping

and Christian goes off
to cutting the meat.

So when you're
making a sausage,

you want to grind
your meat up first,

then you gotta season it,
and put it into a casing.

Christian is extremely
confident.

And so are the sausage makers
on the red team.

I make sausage all the time,
so this is pretty awesome.

Um, I'm almost done
with the spice mix.

I'm just trying-I mean,
I'm taking a little more time

to do this now, because I want
to have enough to make this.

The main things
that make chorizo chorizo

is a great mix
of fat and meat.

Chilies, vinegar,
paprika, and cumin too.

I got this one down.

Although her teammates
don't agree with her,

blue team leader Tracy
decides to change their topping.

We're going to have
like a sweet kind of

caramelly spicy onion
instead of the pepper.

I decided that
we weren't going to go

with the green peppers because
they weren't going to add

that much of a difference
to the flavor profile.

I just think peppers and
onions complement each other,

especially on Italian sausage.
I think it's too basic.

Onions and peppers go really,
really well together,

especially with sausage.

If it had been my way,
the peppers would have stayed.

I think we'll be fine.

Blue team,
what are they doing?

Um, they're doing
like a classic Italian

with some sun-dried tomatoes
and mozzarella.

Sun-dried tomatoes is
a little bit worrying to me

because I think
that the sausage

should be a contrast
to the sauce.

Right.

For me, it'd be
something hearty.

The red, they're poaching
it in a beer,

so that's going to give it
a nice flavor, but it's

the texture of that sausage
I'm really concerned about.

Just keep working.

Spoken like
a true dictator.

With just over an hour
of prep left,

attorney Esther is laying down
the law with the red team.

Why are we taking
that out right now?

How's that going
over there?

I don't want this
to be too spicy.

Do we need a tutorial?

Esther's bouncing
all around the kitchen,

screaming, "Chop this,
don't do this, do that."

It's ridiculous.

Can we keep it
separate for now?

The fat and the meat?

I'm not going to say anything.

Max. It's just two bins.

I want Max to stay
in his corner and do his job.

Can you just chop?
What do you want me to do?

Stop, guys.
Chop.

They're going to treat me
like that, fine.

See what happens.

The red team
looks chaotic.

They're kind of--
they're running around,

and they seem like they're not
really as focused as we are.

Let's all try this together,
okay?

Let's try this.

You really need to taste
the sausage before you case it,

so you take a little bit
of the sausage meat,

you fry it up in a pan
and you taste that.

Not too much salt.
Okay, enough with the salt.

We're having
the first bite?

Yes, sir.
Go ahead.

I think it needs a little more
red pepper flakes.

I just tasted the first batch
out of the frying pan, guys.

How was it?
It was good.

We all agreed
that the flavor was there

so we went for it.

The blue team is happy with
their sausage filling,

so it's time
to start casing.

This is so much fun.
Oh, my God.

The red team
hasn't tasted their meat,

but they're moving on
to casing anyway.

You just have
to slowly put it on this

without tearing it,
like a condom.

Christine has the casings
ready to go

so you know, they're starting
to start getting my meat mixture

in their casings.

Turn it off.

Christine's
very confident.

She says that she makes
venison sausage

all the time with her dad,

and I'm feeling okay
about it at the moment.

Don't make them too big, guys.

Everything was going great
until Gordon came over.

Have you really
pureed yours, I mean,

because you're turning into
almost like a mousse.

What you're telling me,
that's like a hot dog texture.

That's not a coarse sausage.
Is that the way--

is that exactly
what you want?

This, right here?
This right here? Uh, yes.

Okay.
Okay, so it's grainy,
and it's pureed.

I'm just asking.

You know, is that the texture
you want on the sausage?

Gordon's concerned with
the texture of the sausage

so we're trying
to get one on the grill

and get a final exact mouth feel
of what it tastes like.

It's like barbecued
dog .

Let him taste it,
give it to Derrick.

You got to taste this.
It's a horrible texture.

It's far too spicy.
And it's just miles away.

My team is in
a lot of trouble.

How?

With just 45 minutes

before 101 bikers arrive

to chow down
on both teams' sausages,

the red team is facing
a huge setback.

It's like barbecued
dog .

It's grainy
and it's pureed.

That's like a hot dog texture.
That's not a coarse sausage.

Esther's red team
decides to change the recipe

and the way they're grinding,
aiming for a coarser sausage.

Now our mouth feel is
up to par, and you know,

I feel like these guys are going
to get rocking and rolling,

and really start
pumping out these links

and they're going to be great.

Yeah?

Tracy's blue team

is pleased with
their Italian style sausage,

and are now turning
their attention to the topping.

All right, Suzy,
what have you got here?

We've got some
caramelized onions.

I've got molasses,
brown sugar.

It's going to be sweet sweet,
or spicy, salty?

Yeah, it's just
going to be sweet.

That's it.

Just caramelized onions.
They're really sweet.

Too sweet.

Graham and Joe said
it was too sweet.

Um, I think it tastes
really good.

My entire team
tried them as well,

so I'm actually
okay with it.

Restaurant server Adrien

is in charge of
the red team's topping.

My biggest concern
is getting this topping

cooked down to the texture
and consistency it needs to be.

No raw onions,

nothing too crunchy,
just enough bite.

I think
we're going to be okay.

Things are going smoothly
for the blue team.

With 30 minutes left
until the bikers arrive,

they've already made
over 60 sausages.

Everything tastes good,
looks good.

I'm feeling good
right now.

But the red team had to scrap
their first batch

and start over.

They've only just
started casing,

and they're facing yet another
disastrous problem.

Whoa! Stop.
Why's it going so fast?

We're going to have
to have another person

if it's going
to come out so fast.

Hold on, Max.

They're too tight.

I start to notice
that the sausages

are way too tight
in the casing.

I'm telling Christine,
but she won't listen.

It's not the casing.
It's not my fault.

If Max is messing up the meat...

A little more, Max,
a little more. Okay.

Okay, okay, stop.

I'm just the monkey
on the machine.

I put the meat in the hole.

That's it.

Then it's Christine's job.

25 minutes to go.

As Max and Christine
continue to case,

the first red team sausages
move onto the grill.

Red team.
All of you come over here.

Quickly. Max. Quickly.

It's just coming
out of the sides.

You're making them
too tight.

They normally dehydrate
overnight so they spring,

but we haven't got
that time on our hands.

Yes, chef,
so looser fill.

The problem basically
is the casings.

You know, Christine said she--
she knows how to do it.

Christine is sinking
the entire ship right now.

I think I could've done
a better job,

but Captain Esther
gave us specific assignments,

and I'm not
going to make a scene.

It's just a disgusting mess
at this point.

Just under 10 minutes to go.

We're still having problems
with sausages rupturing, guys.

I think we need to consider
abandoning cased sausages.

Do we need to use--
utilize the casings?

What's the danger
of taking them

straight from filling
onto grill?

Can you change course
and put patties on the grill?

Of course, you're
allowed to do that.

You think on your feet.

Let's go.
We're doing that.

I mean, it's definite--

it's definitely time
to go to plan B.

We're making
sausage patties.

We're not even going to bother
stuffing the links.

I know it's going to
handicap us.

Whoa. Hey. Hey.

That's okay.
Well, let's eat.

They're not figuring it out.
It's kind of a disaster.

Esther is crumbling
under pressure.

And the blue team,
they're all in their positions

and working as a team.

Christian has absolutely
nailed that sausage machine.

Now, the ultimate judges
will be the bikers, of course.

But at this rate, it's going to
51 points for the blue team

and zero to the red.

Two minutes to go.

Guys! Guys!
Guys! Guys!

Guys, I see
the motorcycles!

Here come the bikers.
And my God, they look hungry.

Oh, my God.
They weren't lying.

!

Start plating right now.

Get a whole bunch of
buns in there.

We have 101 bikers coming.

And I have no sausages
coming out.

I realized at that point
that we are screwed.

Oh, my God.

Here come the bikers!
And my God, they look hungry!

Time is up, and 101 bikers
have arrived.

They'll try a sausage
from each team

and vote for their favorite.

Adrien, do you need
any help with that?

You all right?

Help? He needs a
Helicopter out of here.

The bikers pull up,
and we're five minutes away

from even our first sausage
getting off the grill.

Focus. Focus. Focus.
Focus, guys.

Now we know the heat is on.
Now we know it's just--

it's just a matter of seconds
before we have to serve them.

Quickly.
Quickly. Quickly.

Tracy, we need help.
Dump that sauce on there.

Here you go, gentlemen.
Enjoy.

It's an Italian sausage
with our caramelized onions.

I need one right here, Suzy.
Thank you.

There we go.
Thank you.

My pleasure.
Vote blue! Vote blue.

While the blue team is busy
handing out sausages...

It's my pleasure.

The red team has to rely
on stall tactics,

as not one of their sausage
patties is ready to serve.

Hi, guys.
How are you today?

I'm just going
to check on the buns.

Two shakes.
Two shakes.

I'm the only one up front.

They go to the blue team first,
and they're in front of us,

and I'm like, hi, guys.
I'll be right with you.

Someone start
taking control.

Step up.
Step up.

I'm happy I'm not
captain of this ship.

Are these ready?
A couple of them, yes.

Come on.
No, no, no, guys.

No, no, no. Stay with us.
Stay with us.

We're doing
the best we can.

A spicy beer sausage
with drunk onions and peppers.

Thank you very much.
Enjoy.

What do you think?
Red or blue?

I like the blue.
You like the blue.

You like the sweeter sausage.
Yeah.

I really like
the red one.

Red. Wow.

It had more kick to it,
a good spice,

and the blue one was just--
I don't know, too sweet.

Right.

The blue team is running
smoothly,

but the red team
is still scrambling

as the first votes
start coming in.

Come on, blue.
Pick red.

Sir? Red.
First one for the reds.

Yeah. Whoooo.

Let's keep going!

Okay, sir,
where are you going?

Come on.
Go red.

Vote blue. Vote blue.
Red as well.

We start getting points
and we're in the lead,

so we have
a fighting chance.

Red team starts getting
the first votes.

They were starting to really
kind of climb quick

and I looked at my team,
and they're all really like--

come on, help us out.

Just 'cause they got three votes
it ain't over yet.

We have a spicy
beer sausage

and we have
drunk-ass relish.

You know what I mean?

Go sausage!

It's now 18 to the red team
and 9 to the blue team.

Don't stop.
Don't stop.

Don't stop.
It's not over.

It's not over
till the fat lady sings.

I mean, we're getting blown
out of the water right now,

and the first one to 51 wins.

A lot of the early votes
are going red

because they're saying
that these are too sweet.

Too sweet.
Too sweet.
Too sweet.

Our onions
are too sweet.

So we need to bring out
the flavor in the sausage

by counteracting it
with something

that's a little bit spicy.

I really wanted
our topping to be

onions and peppers
at one point.

Tracy decided
to pull the peppers.

We need hot.
I know, hot peppers.

I think
they kind of realized

like, "Maybe we should have
listened to Christian."

So we decide to go right
into cutting that sweetness

with some banana peppers,

hitting it with a little
bit of red wine vinegar

so it cuts that sweetness
with a little bit more acidity.

Always, yeah.
Oh, that's good.

And all of a sudden, bam,
we have our flavor.

Yeah, come on, guys,
let's do this.

Okay, do you want
to do this here?

That's good.
Is it good?

Very good.
That's good.

All right.
It's not too sweet.

Not too sweet.

Once we realized that
that spice and that heat

was working,
stick with it.

It's not too late
to come back.

Got it?
How is it?

Good? Awesome.

Here we go!

Our lead just keeps dwindling.

You guys,
we're catching up.

I think it's working.

The blue team's
catching up,

and I need to figure out
what's going wrong.

Hot friggin' buns.
Ready!

Is it going to be a tie?
Where are you going?

Red or blue?
Wow.

It's now even, 19 to the red,
19 to the blue.

All right! Yeah!
Come on, guys, come on!

Come on, red, let's go.

I know our sausage is better,
we cannot lose this.

Big red.
Let's go.

Blue. Blue.
Blue. Blue.

Pick red.
Whoooo.

Now that the blue team's
sausages

have a new peppered topping,

the red team is losing

their lead with the patties.

Blue. Blue. Blue.

Red or blue?

It's now even. 19 to the red,
19 to the blue.

The first team to 51 votes
will win the challenge.

I liked the blue better.

Even though red was late,

I gave them a chance
and waited,

and I thought blue was
like incomparably better.

Here we go,
blue team.

Sir, where are you going?
Blue again, well done.

Thank you.

The score of the blue,

we keep climbing
and climbing and climbing.

26 to 19, guys!

Whoooo.

How can they
not vote for us?

We have beer
in our sausage.

Now we're starting
to kick some butt.

We're not giving up.

I know it's an uphill battle
but we haven't lost it yet.

Blue team pulled it back.

I mean, they changed course
with that topping.

They went from less sweet

to something a little bit more

sort of heated.

Wow, 44 to 31.

Red team, you're 15 behind.
It's not over yet.

Now that the last bikers
have been served,

both teams hope to claim
the few remaining votes.

Go! Go!
Go! Go! Go!

32, 33...

34...

35 to 37.

The suspense is killing us
because red will get a vote,

blue will get a vote,
red will get three votes.

Red. Red.
Red. Red.

Blue team,
you need three more votes

to win the challenge.

It is chaos.

38.

Blue team, you need one vote
to win the challenge.

Red team, you need
ten votes to win.

It's 50 to 41,

and all we need
is one more vote.

Here we go.

Please. Let's go, red.
Red, red, red!

Let's go, red.

Just do it!

This is a huge win.
I'm not going home.

This is amazing.
We did it! Oh, my God.

Red team, you will stare
elimination in the face

with the next pressure test
where, sadly,

at least one of you
will be leaving MasterChef.

We couldn't get
those sausages cased.

That just screwed us over.

I think
it's Esther's fault.

She couldn't get it together.
She was the captain.

She's the reason
why we failed.

One of us is leaving.

One of us is going
to that pressure test

and not coming back.

We're walking
into a pressure test

and I feel sick
to my stomach.

I feel like I'm walking
to the hangman.

Welcome back

to the MasterChef kitchen.

Red team, obviously
you lost the challenge

by cooking
the weakest links.

Blue team,
congratulations.

The victory
means you're safe,

and you can cruise up
to the gallery.

Off you go.
Good job.

Whew.

I can just stand from that
little balcony

and know that it's not
my ass on the line.

Right, listen carefully
because this pressure test

is very different
from the last pressure test.

Why?

Because only two of you
will be competing in it.

Esther.
Yes, chef.

You were
the team captain.

In your mind, from your team,
who are the weakest two?

Oh, my God.

My initial reaction
is uh-oh.

I just know
that the singling out

is going to really
exacerbate the tensions

that exist on our team.

I asked you a very
straightforward question.

Which two were the weakest?

It would have to be the two
that were casing.

That was Max
and Christine.

I'm mad.
I'm just mad.

And it's too early
for me to go home.

It's too soon for me
to go home.

I'm flabbergasted
with Esther's decision

and how easily she threw
two people under the bus.

Max and Christine, why?

They led me
both to believe

that they could have
gotten this done.

Had I known, I would have
switched someone out earlier.

So, Christine. Max. Esther.

Stand here.
You four...

Join the blue team
from the gallery.

Let's go.

Christine,
how do you feel?

I feel
pissed off.

I'm not the only
person

on the casing.

That's all I've got to say.

Max.
I wasn't casing sausages.

I was just putting meat
in the machine.

Obviously wrong.

Esther.

I have a question to you.
Yes.

As the team captain,
are you prepared

to swap places
with Christine or Max?

Or, are you going
to walk up the stairs

with a clear conscience,
and join the rest of your team?

Esther,
are you prepared

to swap places
with Christine or Max,

or are you going to
walk up the stairs

and join the rest
of your team?

I'm going to go upstairs.

Even though I was the leader,
I don't think it was my fault.

Esther should have really
taken responsibility.

Don't give up. Fight back.
I am. I'm a fighter.

I'm a fighter,
so don't with me.

If there was a problem,

then somebody
should have stepped up

and said
there was a problem,

but obviously,
they don't have enough guts

to say anything.

Christine is acting
pretty crazy.

I'm upset too, but I know
how to put that aside

and focus
on the task at hand.

The theme
of today's pressure test

is the most amazing...

Yes.

Fillet steak.
Bring it, baby.

I'm so psyched.

Give me a grill,
and give me some meat,

and I can cook it.

Bring it.
Ooh. Aah. Yes.

I'm from the south, man.
Give me some steak.

Max, how are you feeling
about the girl from down south?

Maybe she can cook a steak.

I think I can,
so we'll see what happens.

He's a New Yorker.

We've provided you each with
three stunning fillet steaks.

Your task is to cook them
three ways.

The first way is rare.

The second steak
will be cooked in the way

that a vast majority
of customers in this country

want their steak cooked,
and that's medium.

And finally, a temperature
that even chefs

can't master properly.

Well done.

The person with the most
consistent temperatures

will remain
in MasterChef.

Got it?
Yes, chef.

30 minutes, starting now.

What the--?

This is painful.

Christine is really mad.

I hope she's not imagining
my face on that cutting board.

I'm going to use all this
anger and all this energy,

and I'm going to come out
with three perfect steaks.

Stay focused, Christine.
Come on.

What the do you think
I'm doing over here?

Come on, Christine.

Somebody give them some wine

so they be quiet, please.

I think
they want me to go home

because they view me
as a threat

and I'm really dangerous
in the kitchen.

25 minutes to go.
This is a real pressure test.

I mean,
the well done steak

has to be moist
with a beautiful sear,

and the rare and the medium
wouldn't necessarily go

in the oven.
Yeah.

If you cook it long enough
in the pan.

Max, coating it in olive oil,
putting the salt and pepper down

and then, rubbing it
on the board, actually.

He's already got some stock
and butter

for the well done.

He looks like he knows

what he's doing.

She's the southern single mom,
from Sopchoppy,

up against the young gun
from the East Coast.

I think you definitely have
two completely different styles.

It's going to be about texture
and flavor and temperature.

Right.
Right.

Just over 20 minutes to go.

So you'd start
off already.

You'd have
the well done one in.

Christine hasn't got hers in.

It's her game to play, right?

You okay, Christine?
I'm awesome, man.

Sir.
Chef.

Just under 15 minutes to go.
Over halfway.

I'm going to start
the medium steak.

The rare steak
I'm not worried about.

I'm going to do that
in five minutes.

The well done steak
is in the oven right now.

Now, with just under
14 minutes remaining,

Christine finally
begins cooking.

Christine's cooking her rare
and the medium together,

which is a bit strange.

Max is cooking the medium
in the oven,

which is a bit
of a disappointment

because it'll cook too fast.

Yeah, that's gonna help.
I have my first steak out.

It's rare.
I'm setting it to the side.

I have my well done
in the oven.

I have my medium
on the stove,

but I've put
a little lid on it

just to kind of
help it a little bit.

Max is using a thermometer,
checking all his temps.

Every time
you Pierce that meat--

juices are going to
come out.

Juices are gonna
come out, yeah.

But I love the way Max is
searing all the sides as well.

Four minutes to go.

He's out of the pan.

He's got three
on the board, Max.

You done, Max?
Yes, sir.

Thank you.
Three minutes to go, guys.

You okay, Christine?

Awesome, man.

I don't want to
go home.

Every time she cooks
in a challenge,

she's flustered,
she's crazy, she's crying.

I mean, she's a mess.

Max is out of the pan.

He's got three
on the board.

For Max and Christine,

the stakes
have never been higher.

One minute to go.

When this pressure test is over,

one of them
will be going home.

You okay, Christine?
Awesome, man.

I don't want to
go home.

I was like, don't be stupid.
Collect yourself together.

Focus now.
I need to fight.

Ten--
nine--

eight--
seven--

six--
five--

four--
three--

two--
one--

and stop.

Well done.

Okay.
Max and Christine.

This is a pressure test,

and one of you
will be leaving MasterChef.

Bring your steaks up,
please.

Thank you.

I'm confident
each one of my steaks

is pretty close to the margin

that the chefs
are looking for.

All right.
Rare steak is first.

With the rare,

we're looking for
a gorgeous sear on all sides.

A nice deep crust.
And the beautiful red interior.

So, Christine,
this is your first steak.

It's a pretty nice rare,
but I would have liked

to have seen a harder sear
on all sides.

So, Max, this is your rare.
Yes, chef.

Just looking at both steaks,

I can see that this had
more of a sear,

but it looks like
it's only on the one side.

The bottom looks like
it's almost poached.

This looks to be a little--
more than rare.

You can see that it starts
to get a little lighter color

as you get to the outside
of the actual steak.

It looks like you'd left it
in the pan a little too long.

Okay?

The next temperature
we called for was medium.

When we cut it open, no more
red, certainly no more blood.

I should see a center
that's perfectly pink.

So Christine,
let's see how yours looks.

So the color is pink,

perhaps a little more red
than I would expect.

The seasoning's good.

You can definitely
taste the garlic.

I usually like
a little bit more salt.

Okay, Max.

You got a nice sear
on your exterior.

Let's see how this looks.

So this is definitely
more of a brick red,

less pink
than I might have expected.

A generous coating of salt,

and the thyme herb seasoning,
very nice.

All right.

Last temperature required.
Well done.

So the color
I'm looking for on the inside,

gone is the redness,
but it has to stay moist.

Gordon is cutting
into my well done steak,

and I'm about to throw up.

Does that look well done?
No, chef.

This color
should be there.

You're three minutes short
of oven time there.

But the flavor is delicious.

Max, I'm going to do
exactly the same,

right down the middle.

It was a little pinker
than I anticipated,

but I think
that I did damn good.

His looks
pretty damn close.

Max is 50 seconds
away from perfection.

Taste--it's glistening.
It's got moisture.

Good job.
Thank you, chef.

My stomach is in a knot,
I have a headache,

I think
I'm about to pass out.

I just don't want to be
the one going home.

I think they both
missed the mark

in terms of temperature.

Strengths in the rare,
strengths in the well done.

So difficult.
Very, very difficult.

Okay, first off, both of you
did a phenomenal job,

and the margin is that.

Joe, tough decision?

One cook achieved
the temperature we asked for

in a more clear
and resounding way...

And broadly across all the
steaks on seasoning and flavor.

Based on
all three temperatures,

from rare,
medium, well done,

the person leaving
MasterChef...

This is so hard.

Whew.

The person leaving
MasterChef is...

Max.

I'm sorry, buddy.

Congrats.

Keep your head up high.
18 years of age, well done.

Stay on that trail.

Don't underestimate
your potential.

I'm sad that I'm leaving
MasterChef.

It would have helped to stay
a little bit longer,

but I proved that
there are some 18-year-olds

that can cook better
than older people.

Christine needs this title
more than I do.

She's a single mother,

and I think this would be
very good for her.

Alejandra, Derrick, Jennie,
I wish you the best of luck.

Christian,
Suzy and Esther,

I can't wait to see you
crash and burn.

Your time's coming.

== sync, corrected by elderman ==

They've gave me
another chance,

and I'm gonna take that chance
and I'm going to run with it.

Nobody's
getting rid of me yet.

That was scary , man.

Next time on MasterChef...

Pray for me.

The competition heats up.

I'll cook her under the table
any day of the week.

And the knives come out.

We were very disappointed.
Disgusting.

I think you're wrong.

Christian is acting
like a little punk.

If you were a man,
you would take it on the chin.

In the elimination test,

some of the cooks
crumble under pressure.

Like, sort of soggy crap,

and it's bland, and it's oily.

You've missed the trick.

And another home cook

is sent packing.