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- Announcer: Previously...
- Service!

a high-end breakfast challenge...

Reba: You're burning your eggs.

left the blue team scrambled.

Where's my two and two?

And a shocking twist...

Aarón: You two will have to cook

in a fight for your
lives in this kitchen.

sent Yachecia and Jennifer...

Gordon: Fish and chips.

into an intense pressure test...

That is not your best performance.

that proved too difficult for Jennifer.

Gordon: Gonna miss you, Jennifer.

ending her "MasterChef" journey.

- Tonight...
- Christina: Please welcome...

- ( lowing )
- ...Daisy the cow!

Daisy looks like she
needs milking really bad.

it's a mystery box challenge...

( chuckles )

that requires "udder" perfection.

- Very nice job.
- Gordon: It's delicious.

It's one of the best
things you've cooked.

- And then...
- Oh, my God...

the "steaks" are
higher than ever before,

- as an elimination test...
- Gordon: Speed up, guys! Let's go.

leads to a performance so shocking...

I'm confused.

I don't understand what's going on.

it leaves the judges speechless.

Whoo!

Top 15!

It's just amazing to be in the top 15.

Here we go. We're feeling good.

But at the same time, I've been
kind of riding in the middle,

and now it's time that I have to

put the iron to the horse

and get to the front of the pack.

- Line up! Welcome.
- Yes!

Gordon: Let's go.

I'm a preacher from Detroit,

and one day I want to open
up a nice little small bistro,

and then once a month, I want
to bring in homeless people,

and be able to serve them a
beautiful home-cooked meal.

I am ready to make my
culinary dream come true.

Welcome back to the MasterChef kitchen.

Only one of you will be leaving
here with the ultimate prize:

a quarter of a million dollars

and a guaranteed spot on
the next MasterChef cruise,

and the title of MasterChef.

Before we get started,

we've a very special guest joining us.

The blinds are going up.

Oh, my God.

"MasterChef" is always
bringing in the top-tier chefs

throughout the world, but
I don't know who it is.

Who's gonna be coming
out behind that door?

Christina: Please welcome...

( lowing )

( laughter )

- Daisy the cow!
- I want him!

All of you say a good evening

to this giant of the
culinary world, Daisy.

- Newton: Hey, Daisy.
- ( applause )

Now, American cattle produce about

24 billion pounds of beef every year.

And not to mention the nine
million dairy cows like Daisy,

who every day are producing staples

like incredible butter,
cheeses, and of course, milk.

Now, so many incredible
cuts come from this cow.

You know the strip loin
backs on to the rib eye.

Tucked underneath that
sirloin, of course,

you've got an amazing filet.

The chuck, the short ribs,

and then of course,
if Daisy was a David,

under that sac are two huge, delicious,

testicles.

- ( laughs )
- Gordon: Now, let's go, baby.

- ( smooching )
- Cate: Bye, Daisy!

- Adam: Oh, my gosh.
- Newton: Bye, Daisy.

Now it's time to begin your
next mystery box challenge.

Oh, snap.

Each one of these boxes
has inside one ingredient

that comes from a cow.

Each of you's gonna come
up and grab a box at random.

Whatever ingredient you find
in that little mystery box,

that needs to be the star of your dish.

Jason: There is a lot riding
on this one little mystery box,

but at the same time, this
is a perfect opportunity

to show the judges that I
am well-rounded in all areas

and that I deserve to be here.

Gordon: As you can see,
there is one box left,

entirely at random.

We'll worry about this one later.

Now the person with the best
dish in this mystery box challenge

will get the biggest advantage

in the competition so far.

Christina: It's time to find out
what's inside your mystery boxes.

- All right.
- One.

- ( mutters )
- Two.

Three. Lift.

Each one of you has
a different ingredient

that comes to us courtesy of a cow,

and not necessarily all meat.

Oh, awesome.

Aarón: You guys will have 60 minutes

to make us an incredible dish

using whatever you have
right in front of you.

As always in a mystery box challenge,

you will have access
to a staple pantry box.

Gordon: Additionally,
we'll be giving you access

to the most beautiful
pantry in the entire world.

Aarón: All right, is everyone ready?

Your 60 minutes

starts now.

Daniel: All right,
let's go, let's go, guys.

All right, where these baskets at?

- Ooh.
- Yeah, baby.

I'm nervous. I got kidneys, man.

- Least you don't got balls like me.
- ( chuckles )

Gabriel: Out of anything I could
have picked, I have kidneys.

I've never worked with kidneys,
I've never seen kidneys.

I've never eaten the kidneys.

So I'm just grabbing anything I
know that pairs well with beef.

I really want to show the
judges that I can deliver a dish

that looks like something
I would want to eat,

and I don't even eat meat.

Um, so I'm gonna do a
Vietnamese-style flank steak

with some herb salad
and also a little slaw.

I'm making this dish
because when I was growing up

my mom cooked flank steak like this,

so I'm going to try recreating that

and see if I can put my own spin on it.

Ugh.

I am making a morel
and porcini rub ribeye,

and I'm gonna finish it off with
a little sauté of wild mushrooms.

After we go turkey hunting in my family,

we always go mushroom hunting after,

so I'm taking this back home today.

Top 15. They've been through it.

Are they gonna rise to the occasion
and really nail these dishes?

Now each of these cuts is
different products of the cow.

Which cut would you love
to cook with tonight?

Gordon: The filet. A chef's dream.

There's not a restaurant
anywhere in the country

that doesn't feature filet mignon.

For me, I guess it would
have to be the beef testicles.

Shockingly enough, the
actual testicle's a delicacy.

Gordon: We want to
see those cuts elevated

to restaurant-quality,
MasterChef-worthy dishes.

Necco, I love you. Keep going.

So I got beef tongue today.

I've never worked with it before.

What I'm gonna do is make a
nice little sauce vierge today.

Then we're gonna braise
it, put it on top of that

with some pickled vegetables,

and then top with a little bit of
chili oil to give it some spice.

I know that I can elevate it,

and, uh, I'm confident.

- Right, Newton.
- Yes, sir.

Now, what are you doing
with this porterhouse?

I've seasoned it with mustard
seed, a little bit of clove,

a little coriander, a
little bit of paprika,

and then a fleur de sel.

And then I will serve it
with a red onion marmalade.

You need to bounce back, young man.

You need to come back like
you started this competition.

If I don't get this right,

I'm gonna change
clothes, change disguise,

and move away from Texas, to be honest.

Yes. Good luck.

Brien O'Brien, what's your ingredient?

I got the chuck roast today, Chef.

It's been a while since
I've cooked a chuck roast,

but I think I can nail it.

I'm gonna do cubes
of stewed chuck roast,

I'm gonna do a cauliflower purée,

and a fresh frisée
salad with honey mustard.

Since your last mystery box win,

you've kind of fallen flat.

Is this dish gonna be
big enough to impress us?

Absolutely, Chef. I
aim to come back strong.

- Good luck.
- Thank you, Chef.

30 minutes remaining!

- Eboni.
- Yes, Chef.

- Testicles.
- Yeah!

How you cooking them?
Where you going with it?

I'm gonna do something called
a Rocky Mountain soul roast.

I'm gonna fry 'em. I'm
gonna put 'em inside

an egg roll shell with
macaroni and cheese and greens,

and then make a spicy sauce for it.

Who taught you how to
cook testicles like this?

My husband's grandmother.

She invites me over when
she cooks a different dish,

and she'll cook it and say, "Hey,
you want to learn how to make it?"

I'll go, "Yeah," and
then we'll go from there.

- ( laughs )
- Good luck.

- Jeff.
- Hello.

What cut are you cooking with tonight?

Going with a skirt steak over here.

We got a chili-espresso rub,

Mexican-style street corn,

with the sweet potato hash.

Back home in Tampa, I
love entertaining people,

and this is a dish that I've
done for family and friends,

so I think I can be able to
duplicate that again here.

- Jeff, good luck.
- Thank you so much.

Wow, it smells incredible.

Yep. A lot of really great flavors.

Gordon: Newton is doing
this incredible rub.

He's in his element, let me tell you.

How can he not be with that porterhouse?

Now Brien O'Brien's got the chuck roast,

and he's going to cut that
into a beautiful chuck stew.

I think that's an elegant,
rustic way to approach that.

60 seconds remaining.

Remember, a huge, game-changing
advantage for one of you.

15 seconds remaining.

- Gordon: Ten...
- Judges: Nine...

eight, seven, six,

five, four, three,

two, one.

- Gordon: And stop!
- Christina: Hands in the air!

Aarón: Good job, guys. Good job.

Gordon: Elevate your protein

and let those steaks be the hero.

Judges: Five, four, three,

two, one.

- Gordon: And stop!
- Christina: Hands in the air!

Aarón: Good job, guys. Good job.

As you know, across these 60 minutes,

we watched and tasted
everything you were doing.

Tonight, there were three dishes

that we'd like to take
a much closer look at.

This individual, they were the
recipient of a much-favored cut.

There are so many elements on this plate

working with great harmony.

First up, Newton. Head
on up here, let's go.

Newton: This old rancher from Texas

just rode his horse all
the way in to the top three.

I'm like an old locomotive.

I'm a little slow to get started,

but it's gonna be hard
as hell to stop me.

Right, cowboy, describe
the dish, please.

I made an aromatic
herb-crusted porterhouse

finished off with a little bit
of lemon and a compound butter.

Then as a side item, we did a red
onion chipotle jalapeño marmalade,

braised greens with
a little smoky flavor,

and then underneath the steak we
did a chipotle mashed potatoes.

Man, that's a cowboy's dinner.

It is.

I wanted the steak to speak for itself,

and be me, personally me,
presented on this plate.

What do I love? The color,

the glistening of this porterhouse.

What was the seasoning on top?

It was mustard seed, coriander seed,

smoked paprika, black pepper,

and just a little bit of clove.

The porterhouse is delicious.

Absolutely spot-on.

The caramelization's beautiful,

really nice caramelized onions,

nice shiny, silky texture.

The only problem I have with this dish

is that the 14 people
standing behind you

can't taste how delicious it is.

This is finally you at your best.

- Welcome back, cowboy.
- Thank you.

Newton, how do you typically
cook your steak at home?

You know, I cook mine
rare to medium rare.

Bust the horns off, wipe its rear end,

and run it through a brush fire.

Man, I think it's such a smart dish.

The steak is the star.
You get that earthy heat

from your chipotle mashed potatoes.

That Swiss chard, it has an
earthiness to it, but a sweetness,

and that plugs right into the heat.

What would I do differently?

Maybe in the presentation end,

make it feel less like steak plus three,

but very nice job.

Thank you.

Cate: Good job, Newton! Whoo hoo!

The second dish that we'd
like to examine further

is from a home cook who's
already established himself

as a force in this kitchen.

This home cook elevated
a humble cut of meat

and made something spectacular with it.

Please step forward...

Jeff.

Jeff: Yes. I feel great.

This is now my second time
being in the top three,

and it shows everybody
else that I'm still a threat

and I can become
America's next MasterChef.

Explain to me a little bit what
you got going on here, buddy.

So I have for you a
chili-espresso rub skirt steak,

with a sweet potato and pepper quartet,

a charred tomatillo,
a poblano salsa verde,

and my take on a
Mexican-style street corn.

I love the composition of the dish.

The hash and the salsa and the corn,

this is inviting.

Now talk to me about that corn.

I kept the husk on,
'cause that was always

the way my dad always did it.

As a little boy, that was always a treat

was to always get that
little bit of a note

of the grill coming off of it.

That steak right there is
beautiful and medium rare.

That's the way you
should have skirt steak.

The steak tastes fantastic.

It's rich, it's seasoned properly.

The salsa itself, it's bold.

It's rustic. You left
it chunky, which I like.

The fact that you
roasted all the peppers,

they're coming through, but
they're not overpowering.

The corn is a little bit underdone.

I do like the flavor of it,

so you nailed it as far as
the accuracy on the seasoning.

But that steak right there? Mmm!

- Dynamite.
- Thank you.

Why the coffee-chili?

Just to bring a little
bit of depth to it.

Always brings out a little
bit of a smokiness to it there,

a little bit of the sweet
coffee flavors, if you will.

Here's the thing. It's
cooked beautifully.

You've respected the cut.

The temperature, heat, acidity,
the texture-- you've nailed.

Salsa's nice. Got a vibrancy
in that, an excitement.

Corn's slightly undercooked,

but I think it's one of the
best things you've cooked.

- It's a good dish.
- Thank you.

All right, the third and final choice.

This home cook was
able to create a plate

that is really packed with flavor.

Please bring up your
dish, Brien O'Brien.

- Good job, bro.
- Yes!

Of course, it's me.

I know I deserve it because my dish

is beautiful and decadent,

and all the dishes around
me don't even compare.

Brien O'Brien, what'd you make?

Today I made a braised chuck roast

with a red wine reduction glaze,

a cauliflower purée,
and a fresh frisée salad.

To be properly braised, that really
means that that cooking liquid

is really going to have to
have permeated the entire roast.

And what did you season
that cauliflower purée with?

Wanted it to be pretty straightforward.

Just a little butter, a
little heavy whipping cream,

and, uh, salt.

It's tender, it's flavorful.

It's so juicy in the middle.

I mean, look at that. You can see
how the glaze has permeated down.

I think the cauliflower purée
is a super smart pairing,

because you want the lightness
of the cauliflower purée

when you have the sort of stewed
meat nature of the chuck roast.

That frisée salad brings
a very fresh element,

but I think the cherry tomatoes

bring a sweetness that you don't want.

I think you only want the
sweetness in the glaze here.

But I appreciate the approach
between heavier and lighter.

- Impressive dish.
- Thank you, Chef.

Is this something that
you love to cook at home?

My brother called me over
to watch football one day,

and he said, "I got two big steaks
for you to grill when you get here."

Turns out they were chuck roasts.

And I, you know, made some
failures with that meat,

so I knew I needed to tenderize
that tough piece of meat.

You know what? The
chuck roast, it's bold.

I think it has a great amount of heat.

The color I really love.

That cauliflower purée,
it's a really great relief.

It's rich, and it really
helps kind of mellow out

some of the heat from the rub.

But the presentation was kind of clunky.

The chuck roast is a very
hard beef to manipulate

and get tender and you did that.

Thank you, Chef.

- Nice job.
- Nice job.

Nice job.

Each and every one of you

highlighted your
culinary styles tonight.

So well done, gentlemen.

But there can only be one winner
of this mystery box challenge.

It's a home cook that's
gonna get a huge advantage.

Tonight's winning home cook is...

There can only be one winner
of this mystery box challenge.

It's a home cook that's
gonna get a huge advantage.

Tonight's winning home cook is...

- Newton. Great job.
- Yeah, Netwon!

Please, come and stand up here.

It's kind of a euphoric moment

that I get to be the number
one out of the top three.

All right, everyone, please, all
of you, come down to the front.

These young kids,
they'd better watch out.

They'd better cinch up their belts,

tighten it up,

because they got a competitor here,

and I'm gonna kick their ass.

Finally, you are starting to emerge.

Now, because you won the
mystery box challenge,

you are safe and you
do not have to compete

in the elimination challenge.

- Congratulations.
- Thank you.

You'll have a huge advantage.

14 home cooks stand before us,

but some of them will also be spared

from elimination tonight.

And who that is is up to you, Newton.

Aarón: We're gonna ask you to separate

these 14 home cooks into two groups:

the seven strongest,
and the seven weakest.

Let's start with the weakest.

Who do you think the
weakest cook is here?

Jenny.

Gordon: Right, Jenny. First choice, why?

- Lack of self-confidence.
- Interesting.

Jenny: This is ridiculous.

It's insulting being
called one of the weakest.

Whatever. At this point, it's
just more fuel to my fire,

and I am not going out without a fight.

Second choice.

- Caitlin.
- Wow.

Why do you see Caitlin
in the bottom seven?

I think just inexperience.

Wow, Newton thinks
I'm one of the weakest

home cooks in this competition.

You know what? I'm
perfectly cool with that,

because I know how strong
of a home cook I am,

and it's the judges'
opinion that matters to me.

- The third choice.
- Dino.

Quite frankly, I know who
performs and who doesn't perform.

- Who's your fourth weakest?
- Reba.

- Wow.
- I have no qualms doing this.

This is competition.

- Adam.
- Interesting.

Daniel.

And if someone takes it personal,

then strike me off your
Christmas card list.

You've got one more
that you consider to be

the final individual in the
weakest seven in this competition.

Who's that person?

- Brien.
- Wow.

He's missing a little
bit of that finesse

to take 'em to where they need to be.

It's comical that Newton
thinks I'm in the bottom seven.

He knows I'm one of the best chefs here.

He might be trying to get in my head.

Please, all of you,
come and stand over here.

Line up, please. Thank you.

So, according to Newton tonight,

you seven are the weakest.

We've also discovered who
Newton thinks are the strongest--

Cate, Jeff, Necco, Eboni, Jason,

Yachecia, and Gabriel.

Newton, you are about to
receive an incredible advantage.

All 14 of your fellow home
cooks' fate is in your hands.

You will either save the
seven weakest individuals

or the seven strongest from
tonight's grueling elimination.

So, Newton, who do
you want to see cooking

in tonight's elimination challenge?

I want to choose...

the strongest competition
to duke it out.

So that means the seven weakest
home cooks, by Newton's assessment,

you're all safe from
elimination tonight.

You can all head up to
the balcony with Newton.

Thank you, Chef.

Eboni: Newton's gunning
for me, but you know what?

You can't get rid of me.

I'm like a fly on ( bleep ).

I'm not going nowhere.

Now earlier tonight, you
all attempted to honor

incredible ingredients
that came from a cow.

We saw 15 of them earlier tonight.

But one box remained at random.

Yep.

Whatever part of the cow is inside here,

is what all of you will
have to cook with tonight.

It is hanger steak.

It's a very prized cut,
but very temperamental.

Cook it the wrong way,
and it's chewy, inedible,

and you've just destroyed one of
the most prized assets of the cow.

Now, tonight, you'll just have one hour

to make us an incredible
hanger steak dish.

- Now, everybody ready?
- Yes, Chef.

Your 60 minutes starts now. Let's go.

Necco: Shop smart, guys. Shop smart.

- Okay, what am I doing?
- I got red onions.

Being from Oklahoma,
we have a lot of cows.

But I don't eat a lot of meat,

so it's a little nerve-racking

to get something that
I've never cooked before.

but I want to show the judges that
I can cook whatever they give me.

I've gotta come out on top.

I'm gonna make a hanger steak.

I'm gonna roast
mushrooms and tomato down

with some prosciutto,
and I'm going to do

two potatoes two type of ways.

One honey butter sweet potato,

and a chunky mashed potato with
dill, parsley, and garlic in it.

I don't typically make hanger steak.

This is another first for me,

but I'm gonna try to rock it today.

I'm making my fiancée's favorite dish,

hanger steak with caramelized onions,

a white cheddar mashed potatoes,

and some pan-seared Brussels sprouts.

I'm not going home.

Gonna make sure that I get
the best dish out there.

Right, hanger steak. Now
this is the prize jewel.

It's one of the most sought-after cuts.

Aarón: The hanger
is the perfect sponge.

It can take on everything
from a red wine sauce.

It can take a rub on as well.

It's a great versatile piece of protein.

But it's a temperamental cut.

Oh, God.

Undercooked, and it's like chuck steak.

Cooked beautifully,
rested, and it's like filet.

That looks good, Cate.

All right, Miss Cate, my Chicago gal,

what do you got going on here?

I got a little smoking
gun action going on.

Gonna smoke some almonds and
give a nice toast to them.

So I am making a marinated hanger steak

with a Romesco sauce,

and I'm gonna do a
stuffed shishito pepper.

Do you use gadgets like a
smoking gun at home in Chicago?

Last Father's Day, I
bought my dad a smoker,

so we've been in the backyard
smoking everything you can.

- All right, good luck, mama.
- Thanks.

Make sure that hanger steak
is cooked to perfection.

Thank you. It will be.

- Gonna give us a masterpiece, Necco?
- Here's hoping, kid.

- Necco.
- Yes, Chef.

Hanger steak, ever cooked it before?

No, I've never made
a hanger steak before,

but I feel pretty good about it.

You know, it's a very tough,
difficult, tempestuous piece of protein.

I actually read a
book recently that said

it's not a terribly
difficult thing to work with.

I'm not worried about
this challenge one bit.

- I'm feeling quite comfortable.
- Wow.

Listen, it's a tough, demanding,
awkward meat to get right,

so it needs to be the sort of mid-rare.

Get it right, it's
the dish of the night.

Well, it's just grilling
a piece of meat, right?

So how hard can it really be?

Caitlin: Necco's not
listening to Gordon at all,

and that shows the judges
you're not willing to learn,

you're not willing to grow.

I know that I know temperatures,

and I feel confident in it,

and I think I'm just doing me.

Ooh, ( bleep ).

Gordon: Necco, hanger steak,

it needs to be the sort of mid-rare.

Get it right, it's
the dish of the night.

I know that I know temperatures,

and I feel confident in it,

and I think I'm just doing me.

Ooh, ( bleep ).

- What does that mean?
- You know,

I want to make sure I'm
doing what I need to do

to get this cooked properly,

and try to bring out the beauty
in this product as a whole.

And it's gonna be a beautiful
steak. I'm really confident.

- So I'm not worried about it.
- Gotcha.

- Mr. Humble, good luck.
- I appreciate it.

Less than 30 minutes, everyone.

All right, let's do this thing.

- All right, Gabriel.
- Yes, Chef.

Talk to me about what you're making.

Today I'm gonna do a simple herb
and smoked salt-crusted hanger steak

with a little bit of balsamic
pomegranate glazed carrots,

and then I'm going to do my
take on a potato dauphinoise.

Have you made a potato
dauphinoise before?

Never before, Chef. I
got 'em in the oven now,

and hopefully, it's gonna work out.

Your spot in the
competition is at risk here.

Is this the right time to put
all your cards on the table?

If I can't prove to y'all that I
can do stuff out of my comfort zone,

- what am I doing here?
- There's a lot riding on this dish.

Make sure that every element is spot on.

- You got it, Chef.
- Good luck.

Thank you, Chef.

- Jason.
- Chef Ramsay.

- How are you feeling?
- I'm feeling very well.

Tell me about the dish.
What are you doing?

I'm gonna channel my Asian roots

with a little bit of five-spiced
powder on a hanger steak

with French fries, and I'm gonna
be serving it with broccoli rabe.

Sort of a semi-fusion.
Bit of a French classic,

Chinese five spice to bring
in that Asian influence.

- Oh, yeah.
- Now, Newton thinks you're a threat.

Are you nervous?

I think, you know, when
I'm in the classroom,

or if I'm performing music,

there's always an element of nerves.

If you're not nervous,
you're not ready to go.

So I'm just gonna try
to move efficiently,

and tonight I'm the conductor,
and I'm gonna make it work.

- Good luck.
- Thank you.

Christina: 18 minutes to go, guys.

Taste, taste, taste!

Mm-hmm.

- Yachecia.
- Yes, Chef.

- How you doing, darling?
- I'm doing pretty good, Chef.

Talk to me a little bit about your dish.

I have a marinated hanger
steak with sautéed mushrooms

and asparagus and a polenta cake.

All right, so, Newton, in
essence, put you down here

'cause he views you
as strong competition.

Correct, Chef, because he knows

once I get down in this
kitchen, I'm an assassin.

- I'm strong.
- You're an assassin.

I've been through a lot
of ups and downs in life,

and so, I had to focus on
getting my son through school,

and I can't do it with being soft.

I gotta be tough enough to take it.

- Keep your eye on the prize, all right?
- Yes, Chef.

- Good luck to you, okay, Miss Yachecia?
- Thank you, Chef.

Gordon: Ten minutes remaining.

Remember, your hanger steak
needs to rest. Come on.

So, who are the potential standouts?

Cate. She is making a Romesco
with some smoked almonds.

- Perfect.
- I'm glad that she's really challenging herself

over these 60 minutes.

Jason's combining French
elements with Asian.

It sounds interesting. It may
be a little bit too complicated.

I'd be a little worried.

That's just not gonna work out.

Gordon: I'm slightly
worried about Necco.

He's a little bit overconfident,

but he's all over the place.

Look at him, he doesn't
know what he's doing.

Just not there yet.

Oh. It's not there yet.

Gordon: Two minutes remaining.

Your plates have got to ooze finesse.

Damn.

Think, think, think, Gabe.
Think, Gabe. Think, Gabe.

Oh, Gabriel just put his steak
back in! He thinks it's raw!

Not now, not now, not now.

Christina: He doesn't have time!

Keep going, Gabe. Let's go, guys.

- Come on, Jason.
- Garnish!

Brien: This is it, guys, crunch time.

Gordon: 60 seconds remaining!

Last minute! For one of you,

your last minute inside
the MasterChef kitchen.

Almost there, guys. Stay
focused, stay focused.

Aarón: Come on, Eboni, let's go.

- Gordon: Ten...
- Judges: Nine...

eight, seven, six,

five, four, three,

two, one!

- Gordon: Stop!
- Christina: Hands in the air!

Gordon: Well done!

Now, all of you, bring your
dishes down to the front.

Newton: You know, having the top
seven compete was a great idea,

because one of the strongest
competitors is going home today,

and I'm a-okay with that.

You know, less competition for me.

Now, it's time for the
most important part:

the tasting of those
incredible hanger steaks.

Right, Jason, describe the dish, please.

So I have for you today

a Chinese five spice rub hanger steak

with eryngii or king trumpet mushrooms,

and with seared
broccolini, French fries,

with a cilantro aioli.

Visually, it looks like a chef's dish.

- How long did you cook it for?
- Four minutes per side,

and I flipped it a little bit.

I know it's a coarser texture,

so I wanted to keep it
very rich and very tender.

With such a temperamental cut,

the less you cook it,
the worse it can taste.

That's my worry. Let's
get in there, shall we?

Now, inside, it should
be medium rare, pink.

Let's get in there, shall we?

Now, inside, it should
be medium rare, pink.

Now, it is definitely on the rare side.

- Oh, wow,
- It's that raw.

So, how long did you marinate it for?

It was marinated probably
at least 10, 15 minutes.

That could be the saving grace.

You are... lucky.

The steak is undercooked,

but it's as tender as anything,

and that's because you had
the sense to marinate it.

The fries are good, the sauce is good.

However, what's the hero tonight?

Hanger steak.

It's not a protein that
should be served rare.

Thank you, Chef.

Jeff, describe to me your dish.

So we have a hanger steak that's done up

over a white cheddar mashed potatoes,

with caramelized onions and
pan-seared Brussels sprouts

with pancetta chips.

I have to be honest. Looking at this...

a little slovenly.

It looks like something
you'd get at a buffet.

Now, before you start
beating yourself up,

- that is medium rare right there.
- Yes, it is.

You have cabbage in there
as well or just onion?

No, just some caramelized red onions

and then that nice
red wine tomato sauce.

I gotta say, this is a perfect example

of when a dish doesn't look good,

- and it tastes fantastic.
- Thank you.

It's warm, it's rich,
it's seasoned properly.

The vegetables are cooked correctly.

That right there is dynamite.

Thank you. Thank you very much.

- Good job.
- Thank you.

- Miss Eboni.
- Hi, Chef.

What'd you make?

I made a dry-rubbed
lemon-crusted hanger steak

with dill and parsley mashed potato

with roasted mushrooms and sweet potato.

Visually, I think it looks...

a little rudimentary.

The sort of circular shapes,
and then the square shape,

and then the rectangular shape

feels like I'm in kindergarten class.

Now, how confident are you
that this is medium rare?

Scale of nine to ten?

- Nine.
- Okay.

There's only one way to find out.

I'm gonna slice in,

and I wanna see a nice pink.

- It's cooked beautifully.
- Thank you, Chef.

( whistles )

Now, how did you end
up cooking the steak?

I did a dry rub on it
and I pan seared it.

The hanger steak is delicious.

It's beautiful. It's perfectly cooked.

It's so juicy in the middle.

You nailed the cook on this.

Now, let's talk about these potatoes.

- Yes.
- Pretty dry.

This part of the dish, the
star of the dish, is beautiful.

This part of the dish is not good.

But overall, really nice job.

Right, Gabriel. Describe the dish.

So you have a pan-seared hanger steak,

with some beef stock
caramelized carrots,

and some crispy potatoes.

Something I've come to admire about you

- is that you're fearless.
- Yes, Chef.

But that just looks plain to me.

The meat is seared, but I'm
worried about the temperature.

- What have you gone for?
- I was going for medium rare, Chef.

Come on, baby.

Oh, young man.

That thing's minutes away from
being put back in the field.

Oh, Gabriel. Gabriel, Gabriel, Gabriel.

What did you marinate it in?

- I didn't marinate it, Chef.
- You didn't marinate it.

No, Chef, I did a dry rub.

It's so undercooked,

even the seasoning hasn't had a chance

to sort of disintegrate
and work its magic.

I'm completely pissed at myself, Chef.

That's not something I
want to serve anybody,

let alone serve to
somebody of your stature.

You know, potatoes, beautifully done,

carrots, beautifully
glazed, sauce not too thick.

You can cook,

but what pains me is that you've got

so much potential in this competition

and over the years
I've seen so much talent

disappear through those doors

through silly mistakes like that.

- Yes, Chef.
- ( sighs )

Cate, talk to me about your dish.

This is a marinated
and grilled hanger steak

with a red pepper
Romesco, grilled asparagus,

stuffed shishito peppers,
finished with smoked almonds.

I could get all these ingredients

in a ten-acre radius of my dad's farm,

so this is me on a plate.

When I cut that steak, what is
it supposed to look like inside?

This is gonna be a beautiful medium.

Okay.

That is a thing of beauty.

It really is.

It has the cook all the way through.

This is how you cook hanger steak.

- Thank you, Chef.
- What did you stuff the shishitos with?

With a little bit of goat cheese,

and then I caramelized
some shallots and garlic.

- That is dynamite.
- Yay!

It's cooked perfectly.

The asparagus is perfect.

The shishito peppers
is a cute little idea.

And based on this dish,

I think you're well beyond

a lot of the people in this room.

- Can I get a high-five?
- There you go.

Thank you so much.

All right, Necco.

What's going on here?

I'm confused.
What-- what is this?

All right, Necco.

What's going on here?

Uh, we have a marinated,
grilled hanger steak.

Necco, I'm confused.
What-- what is this?

I'm not-- I don't
understand what's going on.

It looks a little bit like a
sausage patty with hash browns.

This makes me feel like it's food
for, like, a little dollhouse.

I don't think so.

I feel like my presentation
is hands-down the best,

and my flavors mend well together.

Maybe I'm not really
understanding the inspiration.

Tell me what you made.

We have a marinated,
grilled hanger steak,

with morels sautéed in brown butter,

a stuffed tomato and a potato cake.

I felt that the plating
was nice this way.

Okay. Temperature-wise,
what were you going for?

I was hoping for a medium rare.

Let's see what we got.

Ooh. It's undercooked. Look at that.

- What happened there?
- I feel it's not deep red.

But I got a big ol' blood
line coming in there.

You need more time searing this

and you didn't give
it enough time to rest.

You know, Necco, you didn't
nail any element on the plate.

Presentation is
disappointing. I'm sorry.

- Yachecia.
- Yes, Chef.

Okay, describe the dish, please.

It is an herb-marinated hanger steak

with sautéed mushrooms, polenta cake,

and roasted asparagus.

Visually, um, you got that wow factor.

I love the finesse, the
creativity, the colors.

You've got the blend right. What
temperature have you gone for on the steak?

Medium, Chef. Marinated with a
little bit of oil, some fresh thyme,

- and garlic.
- You've nailed the cook.

- The cook looks beautiful.
- Thank you, Chef.

And it packs moisture,

almost where it's just oozing.

Thank you, Chef.

Wow. Holy ( bleep ).

- I know you can't say that in church.
- No, Chef.

But we're not in ( bleep ) church.

- O.M.G. It's delicious.
- Thank you, Chef.

Beyond cooking the hanger
steak to perfection,

polenta cake, the grilled asparagus,

and then those mushrooms
with the peppers

actually taste quite nice all together.

I think Newton missed big time.

- Good job.
- Thank you, Chef.

- Hallelujah.
- Hallelujah.

Great job, Yachecia.

All right, will everyone
please come around to the front?

Jason: I'm really scared.

This steak could totally send me home.

I do not want to go home today.

According to Newton,

you are the seven best
home cooks in this kitchen.

We think that he was certainly right

about two home cooks tonight.

Cate and Yachecia.
Nice job to both of you.

You are safe. Please
head up to the balcony.

- Thank you.
- Thank you.

- Good job, ladies.
- Come on up, guys.

Thanks, Newton, for giving me an
opportunity to shine right now,

because if you hadn't
have left me down here,

I wouldn't have had this
opportunity to wow the judges,

so I'm super happy.

Aarón: Two other home
cooks did just enough

to prove that Newton was right.

Jeff and Eboni,

- please head up to the balcony.
- Thank you, Chef.

- Good job, guys!
- Nice job, Eboni.

( laughs )

Newton, you better watch out,

'cause you threw me
down here in this fire

and you thought I was gonna get burned.

I walked away.

( vocalizing )

You better hope the
roles don't get reversed.

You goin' home. Yee-haw to that.

Gordon: Jason, Gabriel, and Necco,

all three of you unsuccessfully

cooked that protein.

Ultimately, our decision comes down

to who learns from
their mistakes better?

The person leaving the
MasterChef kitchen...

is...

Necco.

Jason, Gabriel, say goodnight to Necco,

and head on upstairs.

( muttering )

Necco, the fact that you
presented a dish like that tonight,

and then proclaimed how good it is,

it's almost like you cannot fathom

the fundamental errors that you made.

It's a great shame, because
you are a talented individual.

Unfortunately, your time
is done on "MasterChef."

Please put your apron on
the bench and say goodnight.

- Thank you.
- Thank you, Chef.

- Love you, Necco.
- Bye, guys.

I'm super disappointed
to leave this competition.

Newton's plan worked.

Looks like he's sending
home one of the strongest

competitors in the game right now.

Love you, Necco.

When I first came into
the MasterChef kitchen,

I was just another guy

from a small town in South Carolina.

But today, I'm leaving
an accomplished home cook,

with a foundation to create so much more

in the world of cooking.

Announcer: Next time...

the MasterChef
restaurant opens its doors

to its most important guests yet.

Aarón: These hard-working people

are the backbone of the culinary world.

And in a challenge

where the ingredients
take center stage...

You're cooking with their product.

If we don't get it right, it
could ruin the entire dish.

which team will steal the spotlight...

You need two gallons
of polenta. Get it done.

and who will take their
final curtain call?

- Gordon: Ricotta with halibut.
- Aarón: Fish and cheese.

Ricotta and halibut do not go together.

Sync: Ajvngou www.addic7ed.com

>> Gordon: TONIGHT
ON "THE F WORD," IT IS

LICENSE TO GRILL. VERSUS
CHOP IT LIKE IT'S HOT.

>> NOTHING IS GOING TO STAND IN OUR WAY.

>> Gordon: THEY WILL BE
COOKING AN AMAZING GRILLED STEA

STEAK. BOTH TEAMS WILL BE CHALLENGED TO

COME UP WITH ONE SPECIAL
ELEMENT TO MAKE THE DISH UNIQUE.

>> TOO MUCH OIL. I'M
NOT THAT HAPPY WITH THE

SALAD. IT'S NOT GOING TO WORK.

>> Gordon: TWO TEAMS. THERE
CAN ONLY BE ONE WINNER.

"THE F WORD" IS OPEN FOR BUSINESS.

[CHEERING] WELCOME TO "THE F WORD."

THESE TWO TEAMS ARE
FIGHTING IN MY KITCHEN.

TONIGHT IT'S STEAK. THEY
ARE MAKING SKIRT STEAK WITH

CHIMICHURRI. WE HAVE
CHOP IT LIKE IT'S HOT.

BOTH TEAMS HAVE TO SERVE 50 DINERS.

THEY WILL DECIDE WHICH THEY LIKE BETTER.

IT'S TIME TO MEET THE TEAMS.
TEAM CAPTAIN, LICENSE TO GRILL.

LOVE THE NAME. HOW
MANY TIMES A WEEK DO YOU

GRILLED TOGETHER? >> FOUR
OR FIVE NIGHTS A WEEK.

>> Gordon: WOW. >> THIS IS AMANDA.

SHE HAS ON PLATING, MAKING
EVERYTHING BEAUTIFUL.

BRAD IS ON THE BEANS AND THE FRICASSEE.

JAY IS ON THE STEAK
STATION GRILLING THE MEAT.

>> Gordon: HAVE YOU BEEN DRINKING?

>> HAVE-NOTS. >> Gordon: WE'VE SEEN

TREMENDOUS FAMILIES. WHAT SEPARATES YOU?

WHAT IS SPECIAL ABOUT YOU?
>> WE DO EVERYTHING TOGETHER.

THE KIDS ARE STILL UNDER OUR ROOF.

WE PUT THEM THROUGH COLLEGE.
>> Gordon: WHAT SKILLS ARE YOU

BRINGING? >> I'M A PRECISION MACHINIST.

I BRING THE MANUFACTURING.
WE CAN MANUFACTURE THE MEAL,

REPEAT THE PROCESS. >> Gordon: AMAZING.

HOW MUCH DOES IT MEAN FOLLOWING
IN YOUR DAD'S FOOTSTEPS?

>> MEANS EVERYTHING TO ME. MY
DAD, MY BEST FRIEND, MY WHOLE

FAMILY. TO GET THE TORCH PASSED TO ME,

IT'S EXCITING. >> Gordon: GOOD LUCK.

YOU ARE THE TEAM CAPTAIN. INTRODUCE US.

>> THIS IS MY COUSIN, MY LITTLE
BROTHER, AND ANOTHER COUSIN.

WE GREW UP LIKE SIBLINGS.
>> Gordon: GIVE US AN INSIGHT

TO FAMILY LIFE IN CHICAGO?
>> WE ARE GREAT, BIG, FUN,

ENERGETIC MEXICAN FAMILY.
GRANDMA IS ALWAYS COOKING FOR U

US. >> Gordon: WHO STARTED THIS

ENERGY? >> I LOVE HAVING FUN.

I LOVE LAUGHING. I DON'T
TAKE EVERYTHING SERIOUS.

I'M HERE TO HAVE FUN.
>> Gordon: I LOVE THAT.

YOU HAVE THE MOST EXPERIENCE,
WHAT DO YOU DO FOR A LIVING?

>> I AM A SERVER AND A HOST
AT A VERY BUSY RESTAURANT.

I AM USED TO WORKING UNDER PRESSURE.

>> Gordon: ARE YOU
CONFIDENT? >> ABSOLUTELY.

>> Gordon: YOU GUYS HAVE WHITNEY.

THEY CAN'T DO IT FOR YOU. WE ARE LIVE.

GO, GO, GO. TONIGHT,
IN ADDITION TO MAKING A

SKIRT STEAK WITH A DELICIOUS
CHIMICHURRI, I HAVE CHALLENGED

THE TEAMS TO COME UP WITH
THE SPECIAL ELEMENT AND OF THE

DISH -- ADD TO THE DISH TO
MAKE IT UNIQUELY THEIR OWN.

>> THE NEWS THAT WAS BROKEN WAS
THAT WE GET TO ADD SOMETHING.

KIND OF A LOT OF PRESSURE.
TRYING TO FIGURE OUT WHAT'S

GOING TO COMPLEMENT THE DISH.
>> WHAT DO YOU THINK THEY'RE

GOING TO BE DOING? BECAUSE
WE WANT TO DO SOMETHING

AUTHENTIC. >> MAKE IT OR BREAK IT.

WE HAVE ONE CHANCE TO PREVAIL.
WE HAVE TO COME UP WITH

SOMETHING RISKY BUT THAT
WE KNOW WE CAN PULL OFF.

>> STILL NOT THERE, NEEDS MORE SALT.

>> WE ARE TRYING MEXICAN
INGREDIENTS, RUNNING OUT OF

TIME. WE NEED TO FIGURE OUT WHAT WERE

GOING TO USE. SEEK I'M
REALLY NOT THAT HAPPY.

WE'VE GOT TO HURRY UP AND GET IT

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