All language subtitles for masterchef.us.316.hdtv-lol-eng

(Male announcer)
This is the masterchef kitchen,

where one dream
will become a reality.

[Horn honking]

After a nationwide search,

the best home cooks in America
were brought together

to face three of the biggest
names in the culinary world:

Graham Elliot, Joe Bastianich,

and Gordon ramsay.

But only the top 18
went on to compete

in the masterchef kitchen.

I'm in the top 18!

Lift your boxes now.

(Announcer) From there, they
faced the ultimate test

of culinary endurance.

Epic challenges pressed
each home cook

beyond their limits.

Can you help me?

(Announcer)
The strong survived...

[Bleep].
Red team.

(Announcer) And the weak...

That is disgusting.

(Announcer) Were eliminated.

Now, only six remain:

Josh, the army contractor
from Mississippi.

You could win this thing.
That's the plan.

I was blessed to have
a second chance

to be back
in the masterchef kitchen,

and I feel unstoppable.

(Announcer) Christine, the blind
graduate student from Texas.

You cook like an angel.
[Exhales]

I want this title
more than anything

I've ever wanted in my life.

I'm gonna go all the way.

(Announcer) Becky, the food
photographer from Kansas.

You've done us proud. Great job.
Oh, my God.

I am going to be masterchef,

and I'll fight tooth and nail
to get that title.

(Announcer) Frank, the
stockbroker from New York.

It's absolutely delicious.

Yeah!

I'm very competitive.

I came here to win.

(Announcer) David, the educational
administrator from Chicago.

This is definitely
a masterchef dish.

Oh, my God.

You can put my name
on the trophy right now

'cause it's mine.

(Announcer) And monti, the
single mom from Los Angeles.

There's something quite magical

about the way you
connect with food.

There is no plan "B."

I came here to win this
for my baby boy.

(Announcer) Only one of
these six home cooks

can become this year's

masterchef.

Sync and corrections by Ferke
www.Addic7ed.Com

the remaining six home cooks
have been summoned

to one of Los Angeles's
top fine dining restaurants

for a team challenge that will
test their culinary skills

and palates
more than ever before.

Welcome to Hatfield's.
Wow.

(Becky) Hatfield's, it's
breathtakingly gorgeous,

white linens, tall humongous
wine glasses.

I see it in magazines
all the time.

Hatfield's is one of the city's

most talked about restaurants.

It has a michelin star.

Tonight, you won't be sitting
in the dining room.

You'll be running the kitchen.

(Monti) None of us
are real chefs.

We're just six really good
home cooks.

And now we're expected
to take over

one of the fanciest kitchens
in the country.

[Whispering] No pressure.

Becky, Frank, you had
the best dishes

in the previous challenge,

so you will be
the team captains.

Please, put on your aprons.

(Frank) Becky and I are
going head to head.

She's my top competitor.

I gotta show her up.

You know, this is serious.

I gotta bring
my "a" game today.

Becky, you had the most
outstanding dish.

That comes with
a huge advantage.

You get to pick first.

The person
that I'm gonna choose first

is someone that I feel
understands

a more elevated flavor profile.

And for that, I'm going
to choose Christine.

Yay. Yes. (Gordon) Christine?

(Christine) From being last pick
in two different challenges

to becoming first pick,
it feels good.

I feel like maybe people
are starting to believe in me.

Uh, good choice.
Frank?

This person,
in past challenges,

we've jived perfectly, David.

David Martinez, wow.
Interesting.

Becky, another privileged
position

because you're picking
for both teams now.

It's a really hard decision,
but I think the person

that I'm going to choose
will really be a team player.

And for that,
I'm going to choose monti.

(Gordon) Monti, wow. Thank you.

(Monti) I feel really
strong about our team.

I think we all get along.

We respect each other,

and we're just gonna try
to do our best.

Three girls versus three guys.

(Josh) Guys versus girls,
we'll see how this turns out.

My prediction is we win.

What you do
in this kitchen tonight

will have huge consequences.

And because of that,
tonight we've got someone

with bags of experience
to run the pass.

I'll be expediting.

Holy [Bleep]. (Becky)
Oh, my gosh.

Oh, my God. Wow.

The expediter is
the most important position

in a kitchen.

They're the ones that's
gonna be organizing tickets,

calling out
what needs to be done.

(Becky) Having chef
ramsay expedite for us

is more than a little
nerve-racking.

You'll cook two of hatfield's
signature appetizers

and two of hatfield's
signature entrees.

22 guests will be ordering
from the red team,

and 22 will be ordering
from the blue team.

And remember, you must
match the standard

of a michelin star restaurant.

Got it? (All) Yes, chef.

Good. Let's go into the kitchen
and meet the owners,

who also happen
to be the head chefs.

Red team, blue team, say hello

to hatfield's Karen and Quinn.

Hello.
How you doing, guys?

(Announcer) The restaurant's
owners Karen and Quinn hatfield

will demo four of
their complex signature dishes:

Appetizers croque madame
and handmade agnolotti

along with entrees braised
venison and baked branzino.

This is the agnolotti.

It's a filled pasta
similar to a ravioli.

This is a filling that we make

with blanched peas,
housemade ricotta.

(Announcer) Based on
feedback from the diners

and performance in the kitchen,

the judges will decide
the winning team.

It's gonna take about
six minutes to cook.

(Announcer) The losing team will
face the dreaded pressure test,

where one home cook
will be forced

to take off
their masterchef apron for good.

A normal croque madame
would be ham and cheese.

This is hamachi and prosciutto.

(Becky)
Each one of these dishes

has an exorbitant amount
of components.

I'll start the quail egg.

It's a little intimidating

because I can't obviously
see what he's doing.

So the actual frying
of the bread is the hard part.

The butter's very foamy inside.

Becky's doing a really good job
of narrating everything.

But at the same time,
there's still

a lot of things
that are unclear to me.

So I really have to use
all of my other senses.

The trick to this
is maintaining

the color of that butter.

Under-fried is gonna
be soggy.

Over-fried's gonna
start getting dark.

That's what you're looking for.

(Josh) Chef Quinn makes it
look like a walk in the park.

I'm thinking to myself,
"damn."

It's really an overwhelming
experience.

Okay, so this is our branzino.

Celery root goes on the plate.

And he has his green beans

going down straight
in the center.

The topping is fried caper,
fried parsley,

dried apricot,
and roasted almond.

Just watch the plating now.

He just cut his venison chop
in half.

And it looks ridiculously
stunning.

It would be a task to learn
all these dishes

in a week's time, let alone,
like, ten minutes.

That's your dish.

Okay, guys.
It's beyond gorgeous.

Red team, blue team, I hope

you've been watching
very carefully.

You'll have one hour prep

before the doors
of hatfield's open.

Got it? (All) Yes, chef.

Your time starts now.

(Gordon) Off you go.

Okay, so first thing we gotta do
is we gotta prep.

(Announcer) The home cooks
must get organized quickly

to prep
for these highly complex dishes.

Diners tonight will have
a choice between appetizers:

The croque madame
or agnolotti pasta.

And then, between the entrees:

Baked branzino or the venison.

I wanna prep these agnolotti.

I can handle that.
Got it.

Now, the beurre blanc--
I'm comfortable with

making a beurre blanc.
Got it.

Okay. I can work on the
fish station, no problem.

All right, dude. Let's do it, boys.
Thanks, bro.

(Announcer) While Frank's
blue team is focused

on the task at hand,
the red team

immediately runs
into communication problems.

I want you to do the pasta

if you're comfortable
with that, yeah?

Okay.
No, that's okay.

So I'm gonna have
you do the pasta.

Monti's hearing
is not all there,

so Becky has to really
amp up her communication

because she's got
team Helen Keller.

Are you comfortable
slicing the hamachi?

Um, I can do it, yes.
Okay.

All in. Girl power. All in.
Girl power.

Let's kick some ass.
One, two, three.

(All) Whoo!

Four of these in each thing?

Yeah. Okay. Thank you.

I can't see.

I have no idea
where anything is.

I have no idea how it's set up.

Right here?
Yeah.

(Christine) Cindy, my aid,
she is my set of eyes,

and I'm hoping that I can
play my part on the team.

Here you go.

I was amazed that Becky
went straight for Christine.

Amazing.
Huge.

I mean, I think that
just speaks volumes

for the fact that Christine's
palate is so refined.

Christine, I would like you
to taste this. It's good.

Where you put her
in a situation like this?

I would have her at the end,
finishing a dish.

Definitely coat check room.

No, come on.

(Joe) She can't see, damn it.

Have you seen how
she puts food on a plate?

Yeah.
This is a live kitchen,

michelin starred restaurant.

She can't do it.
She's a liability.

No. No.
Let's see what she does.

What do you want
me to start first?

Sear the venison first, or
do the brussels sprouts first?

Yeah, you're gonna sear
the venison first. Okay.

We got those mushrooms
frying yet?

I'm about to put 'em in.

(Announcer) With Italian
Frank at the helm,

the blue team has almost
finished prepping

their agnolotti
pasta appetizer.

Frank, how many portions
have you made?

Ten. You're nearly
halfway there.

And how many portions
are you making?

I wanna do at least 15.

(Gordon) Yeah, maximum.

How many portions
you got, monti?

Six portions, sir.

You've only made six portions?

Yes, sir.

I make pasta at home
all the time.

But this is, like,
a folded pasta,

and it's got, like,
tricky folds.

One mistake and the whole thing
could be over.

So I'm doing as best as I can.

Monti, please. Just come here.
Yes, sir.

Look at me.
Come here.

Look at the organization.

He's banging out seven,
eight portions at a time.

And look at this [Bleep]
bombshell. Come on.

If your work is [Bleep],
you're gonna produce [Bleep].

Monti!
Yes, sir?

You are not throwing
that [Bleep] on the floor.

Look--madame.
Look, seriously, no.

This is a kitchen.
Yes, sir.

We're not cooking
for [Bleep] cowboys now.

And you're throwing it
like it's [Bleep] cow dung

with dog [Bleep]
all over the floor.

(Monti)
I'm running out of time,

so I'm starting to get
pretty stressed out.

Good evening, welcome.
Enjoy your dinner.

(Gordon) Guys, the dining
room's filling up. Let's go.

Let's go, guys,
start working double speed.

(Announcer) As the restaurant
guests take their seats,

things are getting heated
for the blue team.

Beurre blanc's boiling.

Work the [Bleep], come on.

(David) The hour of prep
is like a blink of an eye.

This is the most difficult
challenge we've done.

I thought you made
the beurre blanc.

I did, chef,
it wasn't enough--

[bleep].

[Bleep].

Look, stop.
I know.

No, no, no, no,
you don't [Bleep] know.

Every time you put plastic
on the stove, what happens?

It melts, chef.
Right.

(David) Right now,
everything's a big mess.

I'm shaking.
I'm sweating bullets.

If that goes on there, Frank,

not only will be [Bleep]
lose the michelin star,

we'll burn the place down.

All right, well,
let's not do that then, bro.

Concentrate. You're like
[Bleep] Shrek right now.

Composure, okay?

Yes, chef.

Honestly, I just wanna crawl
under a rock

right now and die.

(Joe) Welcome to hatfield's.
Nice to see you.

Enjoy your dinner.

(Announcer)
Dinner service has begun

at the michelin star awarded
hatfield's restaurant

in Los Angeles.

Blue team, on order, three
croque madame, one agnolotti.

Entree, two venison,
two branzino.

(Announcer) The challenge
will be won by the team

whose performance impresses
Graham, Joe, and Gordon most.

(Gordon) May I have
a response, please?

(Both) Yes, chef. Thank you.

(Announcer) It's three
boys versus three girls

in this challenge to replicate

the restaurant's
signature dishes

for 22 guests on the red side
of the dining room

and 22 guests on the blue side.

Blue team, three croque madame,
one agnolotti.

Yes, chef.

On order, red team,
one croque madame,

one agnolotti.

Can I have an answer, please?

What?

One agnolotti,
one croque madame.

Can I have an answer, please?

One venison, one sea bass, yes?

Heard, chef, thank you.
Thank you.

As soon as chef ramsay
starts calling orders,

it just kinda hits you
all at once, like,

"okay, this is intense."

Monti can't really hear,

and Christine can't see.

So it's gonna be me being

the eyes and ears
of the operation.

Red team, an order, one
croque madame, one agnolotti.

Entree, one venison,
one branzino.

Red team, Becky?
Chef?

I'm calling out another table.
Yes, chef.

Nobody's even acknowledging me.

Listen to ramsay.

With all the noises going on,

it's difficult for me
to figure out

exactly who's speaking to me.

We have two croque madame,

and we have two agnolotti.

Monti?
Monti, do you hear me?

(Gordon) Becky, stop.

Bring your [Bleep] team
up to the front here.

Yes, chef.

That's the fourth ticket,

and not you or Christine
have called back anything.

Can you at least acknowledge me?
(All) Yes, chef.

Thank you.
Let's go.

Chef, coming to the window.

(Gordon) Good girl. Well done.

Service, please.
Pick up.

Great job on the appetizers.
Keep it going.

Love it.
Love it, you guys.

(Announcer) Despite their
communication issues,

go, go, go, go, go.

(Announcer) Captain Becky
rallies the red team,

and they quickly get
their appetizers out to diners.

Mmm.
It's good, right?

Mm-hmm. It's crunchy.
It's perfect.

The egg gooed out
perfectly as well. Wow.

I was also really impressed
by the texture of my agnolotti.

(Joe) Wow.

(Announcer)
But over on the blue team,

Josh is struggling
with the butter-basted bread

for the croque madame
appetizer.

They still haven't sent
a single order out.

Frank, I'm dying.
Please.

We gotta get
these croque madame out, man.

(Frank)
Josh is handling the bread,

and he keeps on having
to throw it out,

so now we're backed up.

Josh, I've got to tell Joe.

We're 22 minutes in,
and nothing's coming out.

Ten more minutes, please.

Two more minutes.
Ten.

Ten?

No, no, no ten minutes.

They've been in there forever.

Ah, [Bleep], dude.

(David) At this point, Josh
has [Bleep] up the bread,

and we're falling behind
so fast that

it's making my head
spin a little bit.

Well, here's the thing,
all of the milk solids

in there have already burned.
You gotta start over.

You know what I mean?
Look at that.

You gotta get a new one. You gotta get a new one.
All right, got it, chef.

Blue team,
we're half an hour in,

and I've got no appetizers out.

And I need it coming together.

This is a [Bleep]
disaster, dude.

It's not enough
butter in there.

That's why it keeps burning.

It has to deep-fry.

Remember, yeah, you're
deep-frying in this butter.

You're not sauteing bread.

(Announcer) While the blue
team continues to struggle

with their fried bread,

their diners are growing
increasingly impatient.

We have been waiting...
A long time.

A long time.
[Laughs]

How long?

Definitely too long.
Too long.

I'm sorry about the wait, guys.

How we doing over here?

Up in ten, or--
no, I'm--

ten more minutes?

Frank, I'm waiting
on three croque--

these people--
these people are pissed.

I really feel like we're never
get through these appetizers.

Wipe it,
and get more butter on the pan.

I have to step in
and start working on

frying the bread at this point,

so we can at least
get this first dish out.

(David) Coming, chef.

Three on, chef.
Hallelujah.

(Announcer) It's one hour into
service as the already frazzled

blue team finally gets
their first appetizers

out to diners.

So sorry about the wait.

I hope you're enjoying
the croques.

Are they good? Good, it was
totally worth the wait.

Oh, really, worth the wait?
It's amazing, yeah.

How were your agnolotti, good?
It tastes amazing.

Really? Wow. Melts
in your mouth.

(Announcer) But the
pressure isn't letting up.

Gordon announces than an order

has come in
from the restaurant owners.

On order, two couples wait,
table four.

V.V.I.P., the owners
of the restaurant.

(Becky) Yes, chef.

Frank?
Yes, chef?

Can you fast-track
one agnolotti,

one croque with Becky, please?

(Announcer) They've asked to try
both the red and blue teams' dishes

at the same time.

So captains Frank and Becky
need to coordinate timing.

(Becky) Frank, how long
on your V.I.P., sir?

We need 10, 15 minutes.
10 to 15 minutes.

(Becky)
The blue team is behind,

and we cannot serve
the V.I.P.S at different times,

so it's a huge Thorn
in my side.

This freaking hamachi is dying.

Frank, please, how long?
Two minutes.

(Gordon) Come on, guys.

(Becky)
These dishes are crucial.

They're literally
the most important

dishes that we're gonna
put out today

because they're the ones
that are going to the people

that created these dishes.

I have some beautiful hamachi

that's absolutely
dying right now.

You're killing me, you guys.

You're [Bleep] killing me
right now.

(Gordon) Come on, guys, please?
[Bleep].

(Becky) Can you open your mouth?
It's not hot.

What does it need?

Still a little bit more salt.
More salt, got it.

(Announcer) Dinner
service is in full swing

at the michelin star awarded
hatfield's restaurant.

Where are we on
the V.I.P. Table?

Talk to Frank.

Frank, please, how long?

Two minutes.
Are you serious?

Is it a hard two minutes?

(Announcer) The teams have
just received a V.I.P. Order

from the restaurant owners
and must coordinate timing

so that all dishes
are delivered together.

This [Bleep]
is a disaster, dude.

I don't know why
it's not coming off.

(Frank) I'm just overwhelmed

with all the different facets
on each one of these dishes.

(Gordon) Frank, talk to me.

I need to tell Joe something.

They're coming right now.
I'm plating 'em.

This is the most important
table of the night.

This ticket has to be perfect.

So finally,
we push the order out.

Okay, chef,
this is V.I.P. Table.

You could've told me
when you were

coming to the window
with that, okay?

So I look over at Frank,
I'm like, "okay.

Thanks for the warning."

I wasn't prepared.

So now we're having to hustle.

Now it looks like we're behind.

Agnolotti.

Monti, talk to me.
Yes, sir.

Coming through.
Coming through.

Go. Okay, come on. Let's go.

(Gordon) Let's go.
Urgently, for the owners.

(Announcer)
At last, both team's dishes

head out
to the restaurant owners.

Their feedback, along
with customer comment cards

will help the judges
decide which team

wins the challenge.

What do you think
of the blue team's agnolotti?

I think it could have
been cooked a hair more.

(Joe) Undercooked. Slightly.

The red team did--
did a nice job.

The pasta's rolled nicely.

The peas look beautiful.

Well, these look like
frozen peas, right?

And those look like beautiful,
fresh English peas. Exactly.

It is visually much,
much more together.

(Joe) Okay, let's try
the croques next.

(Quinn) I mean, the blue team's
croque is surprisingly good.

The bread was fried
pretty well.

There's a good balance of fish.

Mm-hmm.

(Karen) The red team is
definitely lacking sauce.

The fish is completely
overpowering the dish.

(Joe) Okay, let's
taste the branzino

of the blue team
and the red team.

I think there's definitely
some finesse

in both of these dishes.

I think for me,
the blue team's branzino

comes together
a little better flavor-wise.

(Joe) The venison?

(Karen) The red team definitely
overcooked the venison.

It's gray.
It's tough.

The blue team came
very, very close

to nailing a perfect
medium-rare.

Very difficult to do.
Yeah.

Wow.

(Gordon) So let's go then,
three branzino, three venison.

(Announcer)
Though the restaurant owners

preferred
the blue team's dishes,

not all the diners agree.

In my opinion,
the entree was not--

it wasn't worth the wait.

I could tell that I was
waiting for something

that also was waiting for me.

Venison. Service, please.
Thank you.

I had the venison for dinner.

And the sauce was very good,

and the presentation
was beautiful.

Last two tables, red team,
let's go.

Last push, monti, last push.

Where is the venison?

(Monti) Time's ticking down.

We gotta get plates out.

It is not easy, three of us

running an entire
kitchen dinner service.

One minute to go.
Come on.

Becky, another venison up.

All I know is what
is front of me,

what I'm plating,
what I'm doing.

And that's all
I'm concentrating on.

(Gordon) Blue team, your last
table, one branzino, one venison.

30 seconds to go.
Come on, guys.

Come on, let's go.
You got mushrooms?

I've got your mushrooms
right here.

I know our food
tastes really good.

I tasted everything,
seasoned everything.

I'm just hoping that these
customers leave here satisfied.

(Gordon) Five, four...

Last plate, chef.
Please, service.

Three, two, one, and stop.

Wow.

Red team, blue team, well done.

(Announcer) Finally, the
grueling dinner service is over.

Come here.
Well done, team.

Well done.
Truly well done.

(Announcer) Both teams have
successfully completed

all 44 diners' orders.

Whoo!
Brilliant.

Being able to finish
this dinner service

with all the bumps that we hit,

I'm really, really proud
of what we did.

Knew that was gonna
be a tough one.

This was a high-volume situation
with high stakes.

We've got
customer comment cards

from every diner that
you cooked for tonight.

We've also consulted
with Quinn and Karen.

Now, Joe, Graham, and I

are gonna spend
the next few hours

analyzing which team
won this challenge

and which team will face
that pressure test.

That's right, one of you will
be leaving this competition.

Good night. (All)
Good night, chef.

I'm nervous.

Being in a pressure test,

especially at this level
in the competition,

that's nerve-racking
beyond belief.

My biggest regret right now

is that I think that
V.I.P. Croque madame

went out without the perfect
beurre blanc on it,

so I think that's
gonna hurt us.

All three of us are trying
to fry [Bleep] bread.

We should've been on that
[Bleep] from the beginning, man.

From the beginning, dude. Yeah.

There's only six of us,
so everything's on the line.

I really believe that
our food tastes better.

I still think
the girls have it.

They were so backed up
on everything.

You just don't know.

At this point,
it could be anybody's game.

(Announcer) The final six contestants
return to the masterchef kitchen...

Let's go, please.

(Announcer) To find out
who won yesterday's

restaurant takeover

and who will face
the daunting pressure test.

Going into that
challenge last night,

we did tell you,
the decision doesn't lie

in the hands of the owners
of hatfield's.

The ultimate decision comes down
to Joe, Graham, and myself.

It was a team challenge,

and the winner will not face

this terrifying pressure test.

The winner of this challenge...

Is...

The red team.
[Exhaling]

Oh, my God. (Gordon)
Congratulations.

Thank you.

Oh, my God.
Thank God, thank God.

Becky, you're a natural.

I see you in the kitchen,
I'm surprised

that you haven't worked
as a line cook.

You know how to move
back there.

You took control of your team
and delivered the goods.

Christine, I told
my two fellow judges

that with your handicap,
I thought

it would be dangerous
to have you in there.

I didn't think you would
be able to,

quite frankly, do anything.

And that was completely,
categorically wrong.

So congratulations on your performance.
Thank you.

(Gordon)
Clearly, you're now safe.

Head up to the gallery.

Thank you, ch--
thank you, judges.

(Becky) I was the leader,
and I led us to victory.

So I'm so proud of myself.
It's great.

It's the greatest feeling
in the world.

Okay, Josh, David, Frank,
let's break it down.

We struggled to get food out.

You have got to work as a team.

(Joe) Let me let you
in on a little secret.

The restaurant world
is a balance between

the back of the house
and the front of the house.

Rule number one,
don't make 'em wait.

When they get hungry,
they get angry.

When they get angry,
they don't enjoy the food.

And there's only so many
mistakes I can cover up,

only so many excuses
I can make,

only so many times I can pour
another glass of wine

and ask people to stay.

So you blew it.

I didn't delegate
responsibilities effectively.

And as a result, we hit bumps
and fires have to be put out.

And that's my fault.

Frank, if we gave you
an opportunity

to save a member from your team

based on last night's
performance,

including yourself,
and allow them

to join the balcony

and enter the top five
of masterchef,

who would you save?

If I had to pick one person?

(Gordon) Please.

(Frank) I think that Josh
did an excellent job.

And if I had to save somebody,
it would definitely be Josh.

Admirable.

As the team captain,
why wouldn't you save yourself?

I felt like I was playing
catch-up the whole time.

I really don't deserve to be
up on that balcony.

[Sighs] Frank, here's the news.

You do have the ability
to save one individual.

[Sighs]

That is your privilege.

You could take yourself out
of this dangerous challenge,

or you could send one
of your teammates to safety.

[Sighs]

(Gordon) Think about it.

I mean, I know I said
I would send Josh up there,

but...

I gotta go upstairs, guys.

[Bleep].

Ooh.

I'm sorry.
I'm sorry, bro.

That's really hard.
God, that's really hard.

(Josh) Frank is a jerk.

I think the fact that you can do
a [Bleep] leadership job

and have your team lose

and take advantage
of the opportunity

to be saved is kind of bogus.

During the entire time
in the masterchef kitchen,

we have provided you with the
best of the best ingredients,

and today is no exception.

The team
of today's pressure test

is the most amazing--

(Josh) Filet mignon, I knew it.

I knew it.

(Gordon) Filet mignon.

You guys each have
three stunning

usda choice filet steaks.

Again, generously provided
by Walmart,

which sells the highest
quality choice steak.

So tonight, your challenge

is to cook three cuts
of steak three different ways.

The first way we'll ask you
to prepare a steak

is the way I enjoy
to eat my steaks,

and that's rare.

Now rare does not mean raw.

It means slightly above
body temperature

with a deep, Ruby red center,

and then radiating all the way
outwards to a char.

Got it? Got it. Yes, chef.

The second steak
is prepared the way that

most people
in this country enjoy it.

That temperature
is medium-rare.

You have a Ruby red
in the middle,

slowly turning into
brick red, a little pinkish,

and the sear on the outside.

Now with medium rare,
the way you prepare it

is searing it on all sides

and then putting it
in the oven.

The key is the amount of time
you leave it in the oven

and resting it for half
that amount of time at least,

so that the blood
and juices can actually

go back into the muscle evenly.

The third temperature
you'll be cooking this evening

is one that even professional
chefs struggle with,

and that's
a well-done steak.

The secret
of a well-done steak

is to have it
beautifully seared,

basting constantly,
and finishing it in the oven.

But the most important part is,

it has to be moist.

You squeeze, you can see
the actual texture

of that amazing filet.

That's the secret.
Got it?

Yes, chef.
Got it, chef.

Please, head back
to your stations.

(Becky) I think Josh
is the better cook.

David's hit or miss more,
whereas Josh

is a little bit more
consistently good.

(Christine)
Having spoken to David,

he said his best steak
that he's ever had

came out of his own kitchen.

So I'm thinking,
if he's that confident,

that he would win
this challenge.

Three spectacular filets,

three different
cooking temperatures,

and 30 minutes to do them
all to perfection.

Only one in five steaks
are good enough

to be called Walmart
choice steaks,

so we expect nothing
but your best.

Your 30 minutes starts now.

Josh thinks right now

he should be standing
in Frank's shoes.

The captain praises you
for the performance.

All the sudden--
oh, by the way, bang.

You're benched. Golden
parachute, takes it himself.

That's hardcore.

Yeah, I think I see revenge
coming down the line.

I'm totally fired up right now.

This is my pressure test
to win.

(Josh) I'm gonna be better
than David Martinez's crap,

whatever he pulled out
of his [Bleep].

And after that,
Frank is going home.

Frank has no idea
what's coming for him.

(Announcer)
Are you the next masterchef?

Go to fox.Com and apply
for season four now.

(Announcer) Josh and David are
facing off in a pressure test,

and the stakes have never
been higher.

At the end
of this pressure test,

one of them will be
in the top five,

and the other
will be going home.

I mean, Josh knows how to handle
pressure best.

I think that Josh
is gonna take this.

I think he's gonna give 'em
an incredible flavor.

But David nailed those rib eye
in the cowboy challenge.

Brilliant.
My money's on David.

(Graham) Secret to the steaks,
it's all about timing, huh?

Timing, exactly that.

First off, you start with
the well-done. Right?

Get it beautifully seared,
season it,

a little garlic,
a little Rosemary.

It needs help 'cause you're
overcooking the meat.

A little more flavor can cover
a mistake in temperature.

So salt, pepper, garlic,
olive oil

can be your life preserver.

Front pan's smoking, Josh.

Yeah, I know.

Josh, you're in control?

Feeling good, chef.

Ten minutes gone,
just under 20 minutes to go.

Come on, focus.

Oh, I'm feeling good.

My confidence level is through
the roof right now, as always.

I got my well-done
working right now.

I think I got
a beautiful sear on it.

I got medium rare working.

I'm not really worried
about David Martinez.

Chances are,
he's gonna shooting himself

in the foot anyway.

David's got some
really great [Bleep]

Going on right now.

I was just like, [Bleep].

I am actually gonna
finish the well on top here,

instead of trying to play
with oven temperatures.

The only one that I'm putting
in the oven is the medium.

All right, guys,
ten minutes to go.

(Joe) I think we are seeing
the best of Josh right now.

I love the way the sear looks.

He's cooking with confidence.

I mean, David's smells
incredible, even from here.

Mmm.
Wow.

David and Josh,
you're now entering

your last two minutes.

And for one of you,
your last two minutes

in the masterchef kitchen.

The steak that David
has resting on the board

without a rack will continue
to poach in its own juice.

(Graham) Right,
you'll lose the sear.

You'll lose the sear
and it'll become mushy,

big mistake for David. Yeah.

(Gordon) Last ten seconds.

Ten, nine, eight, seven,

six, five, four, three,

two, one, stop.

Well done.
[Applause]

(David) I need to stay in
the masterchef kitchen

so badly that it pains me
to even think about it.

This will propel me
to achieving my dream

of becoming a chef
in a real kitchen.

I need to win
this whole entire thing.

So we'll start with David's.

This is your rare?
Yes, chef.

So the outside is nice.

You have a good caramelization.

Now inside, when I open it,

I'm gonna need
to see a thumbprint

worth of Ruby dark red.

David, do you think that's
what we have in there?

Yes, chef.

Let's find out.

[Sighs]

It's probably a little bit more
to the medium rare

than a perfect rare.

It's seasoned garlic-flavored
aggressively,

which might be a little bit
challenging for some people.

Okay, Josh's, same thing.

Let's hope I get
more of that Ruby red.

Do you think I'm gonna
get that?

Yes.

Is it better than David's?

Yes, I believe so.

Let's take a look, Josh.

That is about as close to
a perfect rare as you can get.

Thank you.

Let's try it.

[Sniffs]

Now, if you are a rare eater,

that is exactly what
you're looking for.

Congratulations, Josh.

[Exhales]

Interesting.

All right, good.
Josh, one. David, zero.

Next steak.

Medium-rare.

So, David, first,
the sear is lacking.

It's actually seared more
on one side than the other.

Again, we're looking
for a little bit

of Ruby in the middle
turning into pink.

You produced a medium-
to mid-well steak.

Unevenly seared.

Let's see if we can
redeem ourselves

with the flavor.

It tastes good.

It's seasoned aggressively.

You did achieve
that melt-in-your-mouth,

almost sensual, silky quality
that a mid-rare deserves.

Josh.
Yes?

The sear on your steak
is absolutely beautiful

all the way around.

[Whispering] Thank God.

Josh, you ready
to see your handiwork?

Yes, chef.

I'd say this is leaning
more towards medium.

Aah.

Let's taste.

David's is much more delicious
with the seasoning.

Thank you, gentlemen.

Thank you. (David)
Thank you, chef.

Both overcooked.
Both missed the temp.

Incredible.
Yeah.

Damn, it's close.

David's seasoning
is aggressive and very good.

Yeah, but it worked on that.

(David) Right now, I
still have a chance.

It all comes down
to the well-done steak,

the one that
is the hardest to cook.

Okay, there's an art
in cooking a well-done steak.

Great sear, well-done,
but moist in the center.

That is difficult to pull off.

No.

I can tell just
by touching them.

They are nowhere
near well-done.

(Announcer)
In this pressure test,

Josh and David battled
to cook Walmart steaks

at three different
temperatures,

but the judges are split.

Now, it comes down
to the well-done steaks.

No.

I can tell just
by touching them.

They are nowhere
near well-done.

There's an art in cooking
a well-done steak.

A lot of chefs disregard
the importance

of cooking it to perfection.

No blood in the center.

No pinkness jumping out.

David, there's pink
in the middle.

This steak has just
been cooked above medium,

on the verge
of medium-well.

[Sighs]

It's a great sear.

Thank you, chef.

(Gordon) Lovely caramelization.

However, that is not
a well-done steak.

(David) It's all coming
down to Josh's steak.

If his steak is perfect,
I'm going home.

If it's not, then I still
have a fighting chance.

Josh.

Oh, man, please be cooked
a little bit more than David's,

just a little bit more.

Again, pink in the middle.

[Sighs]

(Gordon) It's seasoned nicely,

but that is not
a well-done steak.

We need some time.

(Monti)
I would like David to win.

This kid has gotten
shot down so many times,

and he gets back up.

I'm sweating
like a hog in heat.

Both their well-dones
are less cooked

than their mid-rares.
So the rare steaks--

Josh really nailed his rare steak.
Nailed it.

(Joe) So the medium rares?

(Gordon) David's is
slightly more saltier.

It tasted good, that salt
brings out that natural flavor.

Can I just also say,
there's something

about the amount of garlic
that David used

on all three steaks.
(Both) Yeah.

Josh, please step forward.

You've already left
masterchef once

on the back of a pressure test.

Oh, my God.

[Sighs]

Josh...

It's time to leave here again.

[Gasps]

But this time, you're going
up to the balcony.

[Exhales]

Good luck, bro.
Thank you, man.

(Josh) Now I'm back
in the competition.

I'm gonna have
to take Frank down.

He's outta here.

David, three steaks,

you did not nail
those temperatures perfectly,

and too much garlic.

But let me tell you
something, big boy.

You came in here
with the fear of going back

to South side Chicago

and falling back
into the doldrums

of what you wanted
to get out of.

Let me tell you,
you're going back

a different man.

David, back in Chicago,

there's gonna be something
waiting for you.

And that is a job,
a position in my restaurant

in either grahamwich
or G.E.B.,

whichever you'd
like to work at.

[Applause]

That's amazing.

David, man, do it, bro.

(Graham) You've grown so much.

You've learned.
You've taken that knowledge.

You've applied it.

I think you spend some time
in the kitchen,

that's your new journey.
That's your path.

Oh, man, um,
this is what I wanted.

This--jumping into a kitchen
is what I wanted.

And to have the opportunity
is such a huge achievement

at this point in my life.

Thank you so much.

Come on, big man.

Thank you
for the opportunity, chef.

(David)
I just springboarded myself

to a position at a Graham Elliot
restaurant.

It's huge.

It's something
that professionals

in the culinary industry
beg for on a daily basis.

And so I feel absolutely,
absolutely overjoyed by that.

Before you go--
one, two, three, four, five.

Who is gonna win masterchef?

Um, I can't wait to buy
my Italian kitchen

by Frank Mirando. (Gordon) Wow.

(David) You guys all
have a lot of talent

and a lot of knowledge,

but in this kitchen,

no one has more work
than Frank.

And that's my honest opinion.

Good job, David.
Thank you.

David, well done.

(David) Leaving the
masterchef kitchen,

I feel absolutely
more confident than ever.

And look at me, you know?

With great risk
comes great reward.

And if you love something,
you should fight for it,

tooth and nail.

This is one of the best things
I've tasted in a long time.

Do you know how much
that means coming from you?

Oh, my God.

Life is a journey,

and you can't worry
about your mistakes.

And so I'm never
gonna give up on this.

I am gonna take
this opportunity,

and I think people will see
big things of me

in the near future.

[Applause] Take it easy, bro.

(Announcer)
Next week on masterchef...

No! (Gordon) Come on.

Please. It's never
gonna be that easy.

(Announcer) A mystery box twist

throws the contestants
off course.

(Monti)
What the hell is fish sauce,

and why does it taste
like death?

(Announcer) And it's a
battle to the finish

as the final five
become the final four...

Oh, [Bleep].

I cannot believe
I just did that.

(Announcer) As one more
masterchef hopeful says good-bye.

For the first time
in this competition,

I'm lost for words.

Sync and corrections by Ferke
www.Addic7ed.Com