All language subtitles for MasterChef.US.S09E20.WEB.x264-TBS

Narrator:
Tonight on "MasterChef,"

only five remain.

- Ashley...
- Amazing.

It confirms that I was a hundred percent
correct handing you that apron.

...Gerron...

- Joe: Amazing job.
- Thank you.

No, thank you
for being on my team,

and coming out
as a real contender.

- ...Bowen...
- Incredibly delicious.

That's what this competition
is all about.

- There's no stopping you, is there?
- No.

...Cesar...

Really phenomenal job.
It gives me a lot of joy,

'cause not only
do you have my pin,

you're a great representative
for our culture and our food.

- ...Samantha.
- Delicious.

You've been a perfect student.

- Now, flick your hair, - Oh.

So Joe and Aarón can see
whose pin you're wearing.

- But in the end...
- This is it.

Semifinals, baby!

...just one will
claim the title of

MasterChef.

- Ashley: Whoo!
- Gerron: Top five, baby!

Welcome back, guys.

Oh, my.

I'm a 28-year-old woman
from Opa-Locka, Florida,

who's a professional
grocery shopper.

Welcome back.

Ashley: I have worked my
behind off to be top five,

and now I'm going up against
four other really strong cooks,

so I gotta bring it.

( Softly ) Oh. Okay.

All five of you
are clearly talented.

You each have
the culinary potential

to take home the title
of MasterChef,

but only one of you can win
the ultimate victory.

So tonight,
we are raising the stakes.

You're about to face
a series of tests,

and your aim is to get yourself
safe in the balcony.

Now, to survive tonight,
you are gonna have to conquer

a truly colossal protein.

America was built on it.

America still devours it.

And chefs still worship it.

- What is that?
- Wow!

Goodness.

( Whispers ) Oh, my God.

- Gordon: Beef.
- Damn, that's big.

Tonight, to make it one step
closer to the "MasterChef" finale,

you are gonna have to create
MasterChef-worthy masterpieces

using this.

Beef makes today's challenge
more of a level playing field,

because it's a common protein.

We've all used it
in this competition,

so it really is gonna
come down to technique,

flavor, seasoning.

A tiny detail will make
some huge difference.

Aarón: Home cooks...

...your first battle
for survival

will involve all five of you.

All five of you will cook
at these stations.

From here, two of you
will be made safe.

The other three will still be
standing in the firing line...

Facing another challenge.

- Oh, wow.
- From the three

that battle at these stations,

one of you will be lucky enough

to take a place safe
up on the balcony.

The other two will be left
staring elimination...

In the face.

If you still haven't made it
to safety,

your shot at lifting that
incredible MasterChef trophy

will be on the line, right here.

Two of you will go head to head

in a straight
all-or-nothing fight.

One will still have a shot

of becoming America's
next MasterChef.

The other will walk out
those doors with nothing.

Now, home cooks, follow me.

I know it gets harder and harder

as you get closer
to the end of today.

My food dream is to go
to culinary school,

and that seems so close
right now.

So getting up
to that balcony ASAP

is the first thing I need to do.

This first challenge
is a great test

of your beef skills.

It looks simple, but believe me,

it's deceivingly difficult
to get right.

Beef kabobs.

Hmm.

Aarón: The New York strip
has to be cooked cleanly,

cooked evenly,
and seasoned to perfection.

You can add your choice
of vegetables and seasoning

to put your own personal
touch on them.

If you get these right, it could
land you up on that balcony.

But if you get these wrong,

you'll have an even more difficult
challenge ahead of you.

Please, all of you,
head to your stations.

I make beef skewers
in my backyard all the time,

but the fact that I'm doing it
in the MasterChef kitchen,

they have to be elevated.

So, I cannot let Joe down.

And the fact that I'm the last
one standing with his apron,

I need to make sure
I get to that balcony.

At your stations,
you'll find everything you need

to make us beef kabobs.

New York strip steak,
peppers, button mushrooms,

lemon, garlic,
red wine vinegar, and limes.

You'll all have just 30 minutes

to make us three
perfectly cooked beef kabobs.

- Is everybody ready?
- All: Yes, Chef.

Your 30 minutes starts now.

Kabob is the global street food.

Because really, it's about
what else you put with it,

how you cook it,
and the seasoning.

This is all about techniques
and guaranteed,

- this challenge will definitely
separate them. - Mm-hmm.

Samantha: I'm a little nervous, because
I don't do much grilling at home,

but I think the key
to my success is gonna

be marinating the steak
to perfection.

So, I'm hoping that with
these Mediterranean flavors,

I can knock it out of the park.

The most difficult part
of the kabob challenge

is making sure everything gets
cooked and seasoned properly.

- How do you do that?
- Number one, first of all,

I'm looking for that level
of continuity.

Match up one cube,
even the peppers,

even the mushrooms--
The same size.

I don't wanna see big, long strips
of pepper, tiny strips of beef.

I want it all looking
evenly done.

There's three.

You know, if I was at home,

I would just simply chop
the meat up any type of way.

But the fact that I'm
in the MasterChef kitchen,

12. I have to make sure

that every size of the beef
is perfect

so that it cooks perfect
on top of the flavor profile.

So, I'm going jerk seasoning
for these skewers.

Gordon: Then from there, you
marinate it all together in a bowl

for at least ten minutes.

That helps to tenderize
everything.

It starts to break down
those peppers

so they're not so crunchy.

Where's cumin powder?
Cumin, cumin, cumin.

Just coming up
to 15 minutes to go.

I will make a traditional
Asian flavor beef skewer.

In China, we eat beef skewers
all the time.

I know the flavor,
but I never grill meat before.

We always cook with charcoal,

so that is the challenge for me.

- Whoo-hoo! - I only have one
apron left and that's Cesar.

I gotta believe

that he's really gonna knock it
out of the park here

'cause he has such a deft hand
with seasoning,

and he knows how to move fast.

Cesar: Tonight I'm going
with traditional flavors.

This challenge is the best
chance to be safe.

So I'm moving as fast as I've
ever moved in this competition

with precision, with speed.

I wanna make sure that I squeeze
the most out of these 30 minutes

to secure a spot
in the top four.

Gordon: Ten minutes remaining.

Sam and Bowen have huge pieces.

They've cut their beef
into an inch and a half length.

Yellow pepper.

Aarón:
Gerron's skewers look great.

He's got the technique
of a surgeon.

Joe: Uh-oh.

Bowen has made a technical error
on the cut of his vegetables.

He's julienned them.

Gordon: I don't understand
what he's doing there.

I know he's wearing my apron,
but yet again,

he's refusing to listen.
We didn't ask for strips.

Joe: How is he gonna
skewer those?

Has Bowen lost his mind?

Uh-oh. Bowen has made
a technical error

on the cut of his vegetables.

He's julienned them.

Gordon:
We didn't ask for slices.

Joe: How is he gonna
skewer those?

Six minutes to go.

( Singing )

So, with six minutes to go,
they should be cooking those,

because we're looking
for medium rare.

Three minutes each side,
and you brush.

So it's like almost clockwork.

You turn every 30 seconds.

Brush, turn, brush, turn.

Two minutes remaining.

- Finish up.
- Aarón: Come on, everyone, let's go.

Think about your plating.

Bowen, being Chinese,
is always used to cooking

with super high heat.

That can be very good.
I hope it works for him today.

60 seconds remaining.

Last minute.

Cesar's plating, look.

Aarón:
Gerron's skewers look great.

Samantha's just taking hers
out of the oven.

Why'd she put them in the oven?

Ten, nine, eight, seven, six,

five, four, three, two, one.

- Gordon: And stop. Hands in the air.
- Joe: Stop.

Gordon: Well done.

All of you, very carefully,

bring your kabobs down
to the front bench.

I have really big confident
in myself.

They're colorful and the grill
mark is really, really perfect.

I do think the flavor is there.

I just hope
it will be medium rare.

Aarón:
We're looking for two of you

that we will save and send
straight up to the balcony.

First up, Bowen.
Describe your kabob.

Beef kabob marinade
with lemon juice,

olive oil, cumin, paprika,

salt and pepper, and garlic.

So, visually,
it's definitely colorful,

but why all the garnish
underneath?

I sauté in the pan, because I
want to put the flavor underneath

and then the kabob layer
on there.

A kabob traditionally is eaten
on the skewer, one bite.

You just changed the dish
completely again,

which we don't want you to.

So, the cook on the beef,
beautiful.

Temperature, spot-on.

Seasoning's on point,

but the peppers
on the skewer are raw,

and the peppers underneath
are cooked.

And I want the peppers
on the skewer cooked.

Thank you.

Samantha.

You've taken on a very
different strategy

- than everybody else.
- Mm-hmm.

You just decided to
completely omit the peppers.

The flavor profile is
Mediterranean.

I didn't see the peppers
fitting in.

How did you cook these?
I mean, you have grill marks

- but they're sporadic and--
- Uh-- yeah.

I cooked most of it
on the grill,

but when I cut one open,
it was a little underdone

and I decided to put it
in the oven.

- It's a little under.
- Oh, it's-- that's rare.

Okay.

The flavor of the beef is okay,

but you took a strategy
that was minimalistic,

and I think, unfortunately, that
also reflects in the way they taste.

- Okay, okay.
- Very minimal.

Okay.

- Gerron.
- Hi, Chef.

Visually they look beautiful.

- Good color.
- Thank you, Chef.

What type of marinade is
in the kabob?

Uh, so I tried to get close

- to like a jerk marinade.
- Jerk.

Mushroom, two peppers,
and the red onion.

The cook on the beef...

...pink and beautiful.

And you really charred them.

That's the essence
of that grill.

That's what the kabob stands
for, right?

But the bit that lifts me is
that jerk seasoning,

which traditionally you don't
really get with a kabob.

Good job.

Ashley.

First of all, you got a beautiful
marinade on the outside.

I think you were very generous
with the seasoning. I like that.

I was going for
those Latin flavors.

The beef was marinated
in lemon and lime juice,

garlic, oil, cumin, coriander,

and some red chili flakes.

I got a real fatty piece.

I think you could've butchered
them down a little bit better,

but you did cook them well.
I like the seasoning.

Peppers and the chimichurri,
you have a home run.

But just kinda shifting gears
on some of the elements

would've made this spot-on.

Okay.

- Cesar.
- Hi, Chef.

Visually, they look good.

Describe your kabob.

So I put both bell peppers,
onion, oregano, garlic,

then red wine vinegar marinade,

'cause I really wanted
to pack flavor into them.

- Beautiful cook.
- Thank you.

- Medium rare.
- Mm-hmm.

Mmm.

It's cooked beautifully.
Love the marks on there.

The seasoning's on point.

Love the color.

You know your sticks
are bountiful,

but the one mistake
you made is giving a--

An expensive cut of beef
red wine vinegar.

It doesn't need that kick.

- Thank you.
- Thank you, Chef.

Colors wise, beautiful.

- It's got that char mark on there as well.
- Yeah.

That right there shows
a lot of promise.

- Also, uniform, right?
- Yeah.

- You know, consistent.
- That's important, absolutely.

Aarón: It affects the flavor.

They're the most
street-food-looking ones.

- Absolutely. Yeah, that does it.
- Yeah, it does.

Tough challenge.

The first person safe,

heading straight
into the top four

of the biggest culinary
competition

anywhere in the world,

that person is...

...Gerron. Congratulations.

Yes!

Joe, Aarón, and myself thought
it was cooked beautifully,

and it was bountiful.

- Congratulations.
- Thank you.

The second home cook
that is safe from elimination...

...that home cook is...

Congrats...

The second home cook
that is safe from elimination...

...and from this challenge
upcoming is...

- ...Cesar.
- Thank you.

You cooked everything evenly,

properly, and seasoned it
to perfection.

- Thank you, Chef.
- So, off you go.

Gerron and, of course, Cesar.

Thank you, Chefs.

I'm excited I was able to lift
the pressure

of elimination
so early on tonight.

This dream,
it's becoming a fairytale

that I hope the ending is
happily ever after,

but right now I'm gonna enjoy
being top four.

Joe:
Unfortunately for you three,

you are all in the apron
of Chef Gordon Ramsay.

So, no matter
what happens tonight,

he'll be losing one home cook.

You three will now face
another challenge.

Please, come with me.

For your second beef challenge

you'll be tackling one of my most
favorite things to cook and to eat.

This dish,
it requires a deft hand,

and a perfect cook.

Meatballs in a beautiful
marinara sauce.

Soft pillows of deliciously
seasoned beef

with that perfect marinara,
glistening light and pink.

You three have to make
impeccable meatballs,

or your MasterChef dreams
could end here tonight.

Please head to your stations.

Ashley: I normally make
meatballs with my mom,

so I'm familiar with the steps
to make them.

However, they normally
sit in sauce

for at least two hours at home.

So this is going to be
a hell of a challenge.

Now, your second attempt to get
up to the safety of that balcony.

You'll have 30 minutes to make
us a plate of perfect meatballs.

At your stations you'll have
everything that you need

to make some delicious
meatballs in marinara sauce.

Your 30 minutes starts...

...now.

You know, meatballs are
such a popular food.

Doesn't cost much to make, and
quite frankly, it's delicious.

A to Z of
a perfect meatball, Joe.

Gotta get the mix right.
The meat has to be ground right,

the right blend of beef and
whatever else you wanna add to it.

Then bread crumbs,
milk, parsley,

all important, but you have
to have the egg component right.

Yeah.

Looks like Ashley's just
gonna do the yolk.

You wanna keep it light
and fluffy.

Those bread crumbs,
you want them to create space,

so working the bread
too much as well

can also make the meatball
very, very hard.

Gordon: Down to 20 minutes.

You've got to speed up,
all three of you.

Come on, guys.

So Ashley is putting milk
into her toasted bread crumbs.

- Joe: That's good.
- Aarón: Yeah.

- She's focused.
- Yeah.

Joe: Bowen is rolling the
meatballs in the bread crumbs.

That must be
a Chinese technique.

Oh. I don't know about that.

Gerron: ( whispers )
Oh, Bowen, no.

You have to panfry them,
lightly, not too hot.

You don't wanna burn the
outside, keep the inside raw,

and then you wanna cook them
in a tomato sauce.

That's slow and low,

but it comes out great
if you do it right.

Those look good, Sam.

Just coming up
to 15 minutes to go.

Ashley's the only one
testing it.

That's smart.

All right, Ashley,
time is of the essence.

- Yes, Chef.
- You need to get these meatballs in.

At this point
with 15 minutes left,

I might even make them
a little bit smaller.

- Heard.
- Just to get 'em cooked in time.

Have you made meatballs before?

- I have made meatballs before.
- Putting a lot of bread crumbs.

They look pretty white
and chewy.

That's an interesting strategy,

but you've got to get them
cooking now,

- because your time is running out.
- Heard.

Ashley's gonna turn into the Mad
Scientist in about four minutes.

- Meatballs.
- Yes.

- So you covered them with bread crumbs.
- Yes.

- And you're cooking them
with herbs and garlic. - Yes.

That's a very, very nontraditional
technique you're doing here.

Sometimes they say, Bowen,
that you don't listen.

I'm not telling you what to do.

I'm just saying that sometimes
maybe you should listen more

- and think less.
- Okay, sure.

That's a dangerous thing to do right
now, 'cause it's replication.

This is where a standard meatball
cook should look like to knock off.

Make sure you get enough sauce
in that pan so they submerge.

- You've obviously made meatballs before.
- I have.

- I've made them--
- What was in your mix?

I've got ground beef and--

- Are you sure you want to do that?
- No.

- I meant to put them in here.
- Okay, just leave them.

- What are you doing?
- I'm putting them in the oven,

but I'd like them
to be in the sauce.

- Why isn't she finishing on the stove?
- I don't know.

- Oven open.
- She's gonna put it in the oven.

What's happening?

I don't really understand.

Samantha was frying
the meatballs,

and then she took some tomato sauce
and put it in the frying pan,

and then she put the meatballs
into the oven.

- They'll get hard.
- Hard and raw in the middle.

( Whispers ) Okay, that's it.

Ashley just put her meatballs in
the pan with ten minutes to go.

I don't know if she'll
get them cooked in time.

- Gordon: Wow.
- She's had time management issues

throughout this competition.

It's on high.

Joe: Bowen has breaded
the meatballs,

so they're like
meatball cutlets.

- Aarón: Mm-hmm.
- Bowen's gone rogue again.

I mean, that is gonna be
that guy's downfall.

It's funny how these
challenges seem easy,

- but they're really are difficult.
- They are.

That's a nice one right there.

Gordon: Eight minutes to go.

- Bowen's throwing his away.
- What's he doing?

- He's throwing his away.
- Throwing his away?

What have you done?
Have you thrown them away?

- Yes.
- Oh, my Lord.

Gordon: What's he doing now?
He's making more.

- No.
- Gordon: What have you done?

I-- I have three
without the bread crumbs.

He's trying to correct
his lack of listening

with less than ten minutes left
in an elimination skill test.

Are you kidding me?

Aarón: Come on, guys.

One perfect dish of meatballs

to gain access to the safety
of the balcony.

Uh, I need like 30 more seconds.

Keep them in that sauce
for as long as possible.

It's looking... perfect.

Last minute, please. Come on.

Nice smell to it, too.

- Gordon: Sam's are out.
- Aarón: Okay.

Ashley's are out.

They look nice.

Ten, nine, eight, seven,

six, five, four, three,

- two, one.
- Gordon: And stop. Well done.

Please, bring up your dishes.

It's time to find out whose
meatballs are MasterChef worthy,

and which two home cooks
will immediately face

one more final battle.

- First up, Samantha.
- Chef.

The ratio of beef to pork
this evening was what?

60 beef, 40 pork.

You did a very bizarre thing.

- You put the frying pan
into the oven. Why? - Yeah.

Well, I wanted a more gentle
cook on the meatballs

after I got that sear on them.

- They need to submerge themselves
in the sauce. - Right. Okay.

360. So they cook evenly.

- Yeah.
- So, potentially,

they could be undercooked
in the center.

Let's have a look inside.

God.

Gordon: So, Samantha,

potentially they could be
undercooked in the center.

Let's have a look inside.

God.

Yes, that's not cooked in there.

Pink pork is a no-go,

so I'm gonna have to eat
around that for obvious reasons.

How many times have
you made meatballs?

I mean, just a few.

A couple times for my dad.

Samantha,
they're under-seasoned,

and then they need to be
submerged in that sauce

to cook the center.

Is the pressure getting to you?

I didn't think it was.

I'm really disappointed in this.

You know, having three
of my mentees in front of me,

it's painful,

'cause right now I'd much
rather have two of you

up to the safety of the balcony.

But that is not
a safety net, is it?

- No.
- That's a danger zone.

( Whispers ) That's rough.

- Okay, Bowen.
- Hi, Joe.

Now I saw you doing something
very, very unorthodox.

You were coating the meatballs
in bread crumbs

before you fried them
in the pan.

It's Chinese thing, so--

At no point did I say
cover them in bread crumbs

into a meatball cutlet.

When you tell me
like it's not right,

I made a couple adjustments
with the bread crumb.

And how much bread crumbs
did you use?

Uh...

On the interior?

Any?

Uh...

That is a massive mistake.

Yeah.

The bread in the meat mix is
what gives it the lightness.

This is hard and dense.

They are in fact seasoned well.

The tomato sauce is
actually quite good.

I thought it was gonna
be much worse.

Somehow it came out okay.

But, Bowen, you gotta
follow the rules.

You can't do whatever you want
at this point in the game.

- Okay?
- Yes, Joe.

( Whispers ) This is crazy.

- Ashley.
- Hi, Chef.

How did that meatball
challenge go for you?

Time was getting past me,

but I made sure that the heat
stayed within the meatballs.

I'm slightly worried
that there wasn't enough time

for that process to unfold.

Visually, they're
a little bit uneven

as far as the shape,

but they are cooked through,
which is nice.

I love the amount of herbs
that you put in there.

The flavor of these meatballs
is so divine.

You toasted the bread crumbs and you
added a little bit of dairy to that.

It made this beautiful paste that you
can taste all throughout the meatballs.

All this is missing is a more
consistent roll and more sauce.

Give me more, more, more, 'cause
this is meatballs and marinara,

not a sparse amount of it.

- ( Whispers ) It's a close one.
- ( whispers ) I know.

The meatball was delicious.

- Where was the sauce?
- Aarón: Yeah.

Bowen, you had top-notch sauce,

- Yeah? - But the
meatballs, they were hard.

- Well, Samantha's were raw, right?
- Yeah.

So, first of all,
Samantha, you know

- there's no such thing as
medium rare pork. - No.

You made a technical error.

So unfortunately,
you will be going head-to-head

to keep your position
in the MasterChef kitchen.

That leaves Bowen and Ashley,

two meatball dishes with certain
attributes and also defects.

The person joining
Cesar and Gerron

in the balcony is...

...Ashley.

Congratulations.

- Your meatballs were excellent.
- Thank you.

Top four. Yes!

Well, congratulations.

Get on up to the balcony.

I am relieved,
because it was this close.

I didn't want to disappoint
Gordon again.

And by the grace
of these meatballs,

I am going up to this balcony
safe from elimination.

Unfortunately,
you two are not safe,

and one of you will go home
tonight.

Please, both of you, follow us.

For your final beef battle,

you'll be making
a MasterChef classic.

It is the most tender cut
and expensive on the cow.

It can only be an incredible,
temperamental...

Bowen, Samantha,
for your final beef battle,

you'll be making
a "MasterChef" classic.

Filet mignon.

- The chef's dream.
- It's beautiful.

And we thought
one isn't just enough,

so tonight you'll be cooking

three filet mignons.

( Whispers ) Oh.

This is a test
to see if you can nail

three completely different
temperatures.

( Whispers ) That's crazy.

First, we have the perfect
well done filet.

Look.

Evenly colored,
but moist in the center,

and not an ounce
of blood anywhere.

Next, a medium filet mignon.

Just slightly pink
in the middle,

and beautifully moist
throughout.

The final temperature tonight
is a rare filet mignon.

Pink from top to bottom.

Juicy, tender, beautiful.

Now, you have to nail
the filet mignon three ways,

if you want to keep your
MasterChef dream alive tonight.

- Understood?
- Both: Yes, Chef.

Both of you, please,
head to your stations.

Three filets,
three different temperatures.

This one's almost impossible,
because it's like three darts

and only one chance
to hit the bull's-eye

and if you don't, game's over.

On your stations you'll find
everything that you need

to cook us three
perfectly cooked filet mignons.

You'll have just 30 minutes.

When time is up,

all three have to be up here
on the front station.

Is everyone ready?

Both: Yes, Chef.

Your 30 minutes...

starts...

- ...now.
- Home cooks: Come on, guys!

( Home cooks cheering )

I need to put every last bit

of energy that I have
into this cook,

because I gave up school
to win this competition,

and if I go home now,

that means giving up school
was pointless.

Bowen: It's really hard for me,

because the only way
I like my steak is well done.

But the only thing
I can do is focus,

because either I'm going
to the semifinal or going home.

Everything is on the line.

Gordon, why filet mignon?

Joe, it shows a great
level of skill

to cook and nail
those three temperatures.

- Y'all, this is crazy. This is crazy.
- Mm-hmm.

Gordon, both of these home cooks
cooking for their lives tonight

are wearing your aprons.

We're asking them

to do a well-done filet
in a pan tonight.

- How difficult is that?
- The secret is in a great sear.

Maintain that heat in the pan,
add a couple of ladles of stock,

then it goes into the oven.

And as it cooks in the oven,
it absorbs the stock.

- Yup.
- It stays juicy,

but, more importantly,
it's not dry.

Joe:
So after well done is medium.

A medium is a perfect balance
of cooked through

with a little kiss of pink
on the middle.

So the secret is to make sure
you baste it.

And also, a big thing here is searing
all sides of the filet mignon.

Just over 21 minutes to go.

- Cesar: Come on, guys. Good job.
- Gerron: Come on, guys.

- Good job.
- Keep pushing.

Young man, you're minutes away
from getting to the top four.

- What's the most difficult for
you to nail? - The medium.

Because I never cook
medium before.

Are you finishing
the well done in the oven

or you keeping it
on top of the stove?

I'm gonna finish that and then
in the oven for two minutes,

and then I do rest,
the rest on pan.

- Are you okay?
- Yes, I'm okay.

Because I'm just
trying to focus.

I don't want to stop
my dream right here,

because I all the way from China
and I have a passion.

- I get that. Good luck.
- Thank you, Chef.

- Right, young lady.
- Chef.

How you feeling right now?

Um, I'm feeling okay. I've never
cooked a well done steak.

Have you cooked a medium before?

- I have cooked medium and I
have cooked rare. - Right.

Which one you most
worried about?

The well done, because it's
hard to cook it well done,

and keep it moist.

You need to focus.

- Okay?
- Yes, Chef.

- Step back.
- Whoo!

( Whispers ) Oh, Sam.

That's why I said step back.
Okay, look at me.

- You've got this. Get it in the oven.
- Yes, Chef.

- Let's go.
- Thank you, Chef.

Oven open.

All right, here she goes.

- So how's it going? - Samantha
looks more in control than anybody.

- She's also using the beef stock.
- That's smart.

- Bowen-- Bowen's pans are way too hot.
- Too hot.

So that sear on the outside is
turning into a crust.

So whenever we're gonna be
slicing that it's gonna be dry.

The good thing about Bowen's
is that he's got the thyme

and the garlic in there
and he's basting.

We're coming down
to seven minutes remaining.

- Heard, Chef. Thank you.
- Bowen: Heard, Chef.

Bowen started his rare
way too early, guys.

To nail a rare steak, you sear it,
literally, with five minutes to go.

Two minutes each side
and one minute rest.

Sam's got her rare on there.

Five minutes remaining.

- Gordon: Yes?
- Both: Yes, Chef.

- Oven open. - Joe: So Samantha
is second-guessing her medium

and she took it off the rack
and put it in the oven.

No! You never stick a medium
steak in the oven.

He better be praying right now.

Joe: Uh-oh! Bowen's gonna
put his steak back.

Aarón: He's putting--
Oh, my God!

- What's he doing? - He might be ruining
a perfect medium steak right now.

Gordon: 30 seconds to go.

I wouldn't wanna be
in their shoes right now.

- Gerron: It's tough.
- Gordon: I need them down in the front.

Hurry, hurry, guys. Hurry.

Ten, nine, eight,

seven, six, five,

four, three, two,

one, and stop.

- ( Applause )
- Gerron: Wow.

Oh, man.

Well done, Bowen.
Well done, Samantha.

So, it all comes down
to these three filet mignons.

We're going to begin
with the well done.

- Bowen.
- Yes, Chef.

How long was it in the pan?

On each side
around five minutes,

and I let it rest.

Your future in this competition

depends on the temperature
of these three steaks.

This well done steak could be worth
a quarter of a million dollars.

( Sighs )

What is it gonna look like
inside?

It's supposed to look like
little pink, but no blood.

Let's see.

Bowen, this well done steak,

what is it gonna look like
inside?

It's supposed to look like
little pink, but no blood.

( Whispers ) No.

( Sighs )

Oh, my God.

- Samantha.
- Yes, Chef.

How confident are you about
the cook on that steak?

75%.

Let's find out.

- Did you introduce beef stock?
- I did a little bit,

about a centimeter
of beef stock.

- Start with Bowen.
- It is medium rare.

But she nailed
the temperature perfectly.

- It's nailed?
- Absolutely.

Okay, Bowen and Samantha,
I like my steak medium.

Bowen, how did you cook it?

I sear them four minutes
on each side.

And what should it look inside?

Pink, no red.

Samantha.

When I cut this open,
what should it look like?

A very light pink.

Let's see.

( Whispers ) That looks under.

I think we have two versions
of medium rare.

You have a medium rare
to medium,

and you have a medium rare
to rare.

Bowen, how confident are you
that it's rare?

80%.

Let's taste it.

What'd you season it with?

Salt and pepper,
garlic, thyme baste.

( Whispers )
She gotta get it right.

Samantha, let's get in there.

- What'd you season it with?
- Salt, pepper,

and then I basted with butter,
thyme, and crushed garlic.

( Whispers ) This is crazy.

- I'm glad I'm not in their shoes.
- No. Oh, my God.

They're both cooked beautifully,

- but there's one there that's got
the seasoning spot-on. - Wow.

Yes, right.

Samantha and Bowen,

please come around to the front.

I'm so nervous.

It could be me going home.

This decision is decide
my MasterChef dream.

There's only one spot left
on that balcony,

and one of you will be taking
the long road home.

We asked for filet mignon
well done, medium, and rare.

Gordon, you were judging
the rare.

Your assessment, please.

Bowen and Samantha, temperature nailed.
Let's get that right.

But one did have an advantage
over the flavor,

and that steak belonged to...

...Bowen.

Joe: Wow.

Which brings me to you, Aarón.

Who absolutely nailed
the well done temperature?

That home cook is...

- ...Samantha.
- Gordon: Wow.

( Whispers ) Yeah.

Bowen, you were way off
on the temperature of well done.

So that means it comes down

to who absolutely nailed
the medium filet.

So, it was a temperature
challenge,

and one of the two steaks
was much closer

to being a medium
than the other.

That filet was cooked by...

...Samantha.

Congratulations.

Please, head up to the balcony.

Bowen, tonight the MasterChef
door may have closed,

but I would love to have you
in my brigade

anywhere in the world.

- Thank you, Chef.
- That's what you mean to me.

You must've enjoyed yourself.

Like the time I
in the MasterChef kitchen,

it's the best moment in my life.

My dream never stop.

I go back home,
work really hard,

and then hope someday
to open our restaurant.

This kitchen is not gonna be as
bright without you, you know that.

( Voice breaking ) Yes, Chef.

Come up and say goodbye, please.

I hate to say goodbye,
but I have to say goodbye.

Thank you, my friend.

Good luck to you.
It's been a pleasure.

You are a special young man,
all right? Keep at it.

Oh, young man, come here.

Oh, Bowen.

I didn't think
I'd be saying this,

but would you be so kind
to put your apron on your bench,

and have a safe trip home.

- Thank you, Bowen.
- Thank you.

- Good job.
- Bye, Bowen.

I feeling not so well,

but I'm definitely proud
of myself,

and I feel like I make Gordon
to be proud.

- Ashley: Bowen.
- Gerron: Love, Bowen.

Ashley and Samantha:
You did it with love!

"MasterChef" teach me how
to build up my confident

to be more knowledgeable,

and become a more better Bowen.

I'm born to be a chef.

So Bowen is big star
in the future.

Narrator: Next time...

Tonight, you'll be cooking
for our mentors.

...three culinary legends...

Aarón: Jonathan Waxman.

Gordon: Daniel Boulud.

And I'm lucky enough
to call her Mom,

Lidia Bastianich.

This is crazy!

...take over the competition.

Do not overcook your proteins!

Samantha: Lidia Bastianich?

Our dishes better
be absolutely perfect.

Narrator: The home cooks fight
for a spot in the final three,

and a chance to become
America's next MasterChef.