All language subtitles for Masterchef.S10E11.CAFFEiNE.English-WWW.MY-SUBS.COM

لمشاهدة الافلام و المسلسلات فور صدورها و بجودة عالية زورو موقع موفيزين
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We're hosting a wedding inside
the masterchef kitchen.

- Oh, my god!
- Oh, wow.

Oh, dear. Who cooked lobster?

- Jamie.
- I messed it up.

I need lobster plated. Let's go.

- Blue team!
- Oh, my gosh.

Gordon: The only thing we're
missing is the field.

It's raw.

It's ( bleep )
dinner for divorce.

The team that will be
safe from elimination

is blue team!

Red team, you will be
facing elimination.

Tonight...

- Aarón: Beef.
- Noah: Oh, boy.

...We are firing up the grills

for the first ever
masterchef barbecue.

Joe: History is being made
on our fantastic patio.

- I'm a grill master.
- ( sighs )

you've never worked a barbecue?

No.

It's an elimination
challenge...

- Stop the clock.
- ...With a sweet twist.

We decided today that your
main course isn't enough.

Are you ( bleep ) kidding me?

Welcome, guys. Line up, please.

- Oh, it's a grill. - Wuta: It sucks
being the teamaptain and losing.

Let's go.

I put a stacked team together.

And now I have to cook

against some of the strongest
cooks in the competition.

So, I'm gonna have
to be on my a game.

Welcome to the gorgeous
masterchef patio.

Yesterday we had our
first ever wedding

in the masterchef kitchen

and in the end, the
blue team won.

- Good job, guys.
- Good news for you guys

is that you're all
safe from elimination.

- Thank you.
- All of you,

head up to that beautiful
balcony, kick back,

and help yourselves to a drink.

Shari: I've been on every
losing team so far,

so I'm so happy right now.

We get to drink
some cocktails...

All: Cheers.

...And just catch some rays.

Red team, you know
what that means.

Today you are
facing elimination.

Wuta, you lost your voice
yesterday, but talk to us now.

I had a game plan, and I
quickly abandoned my game plan

because I didn't believe in
myself or my cooking abilities.

I trusted my team and I
didn't trust myself.

Jamie, I'm gonna be honest.

I think you were overcomplicating
the entire dish.

It was a wedding.

It wasn't a dish where you
serve a lobster in a shell.

It wasn't that kind
of moment, right?

- Yes, chef.
- All right, red team,

please, all of you take
off those red aprons

and put those black ones on.
Let's go.

- Yes, chef.
- Jamie: The team challenge,

it was kind of a crap show

with regards to lobster,
and I know it's my fault.

And I'm fine taking my lumps,

but this is my chance
to redeem myself.

So, I'm gotta get
my head straight.

It's just like
fishing tournament.

Every day is different. I
just gotta go do my thing.

Today, youl be cooking out here.

For the first time in
masterchef history...

You'll be cooking while using a
summertime staple in america.

It's practically a religion.

We are going to grill.

Hands up, who likes to grill?

- Me, chef!
- Chef.

- This guy.
- Gordon: Love it.

Dorian: Oh, man.

I grill at home all year round.

But I've never worked with a
gas grill before in my life,

so this is gonna be
a challenge for me.

Keturah, have you ever
attended a barbecue?

Yes.

Have you ever cooked
on a barbecue?

- No.
- Gordon: Oh, my lord.

- You are from England, right?
- Yeah.

You know that barbecues, how
famous they are back in the uk.

I know but, like, other people
throw the parties and I go.

Gordon: Wow.

- But today we're breaking that, right?
- Yes.

Well, there truly is
no better ingredient

to sizzle up on those grills
than bold, beautiful beef!

- Oh, boy.
- Oh, wow!

- Oh, my gosh.
- It's what's for dinner.

Let's roll. Let's roll. Let's roll.
Let's roll.

- Let's roll. Let's roll.
- That's what I'm talking about.

- Let's go.
- Micah: Hell, yeah.

It's a fricking
cornucopia of meat.

It's dang near the whole cow.
Beef is what's for dinner,

but beef is what's gonna send
me up to that white apron.

I'm so excited.

Here we have a beautiful array

of some of the best cuts

that any grill master
can ever hope for.

All provided by wonderful
beef ranchers and farmers.

- Ooh.
- Gordon: Amazing.

- Come on, guys.
- Tomahawk, baby.

- Give me the tomahawk.
- How beautiful is that?

- Gorgeous.
- Seriously?

- Really?
- Keturah: Wow.

We're gonna need
some big plates.

You used to only be able to
get this quality of meat

in fine dining restaurants
and steak houses.

But now you can pick it up
at your local grocery store.

Just consider this our very own
masterchef backyard barbecue.

We're looking today
for a hearty plate.

The beef should be the star.

The dish should pop with flavors

and excite just like a
summer firework show.

Now, in addition to all
this mouthwatering beef,

you will have access to the full
masterchef summer patio pantry

to make your steak
dish sing today.

The home cook with the worst
dish, sadly, will be eliminated.

But the home cook with
the best dish today

will win an awesome prize.

Their recipe will
officially be published

on the "beef-- it's what's
for dinner" website...

- Unreal.
- Wow.

...That is visited by
millions of people.

- Yo!
- Yes.

Now, today you'll
have one amazing hour

to cook us a very
delicious, composed,

grilled meat dish.

- You guys ready?
- Yes, chef.

Your one hour starts now.
Let's go, guys.

- Let's go, let's go, let's go, let's go!
- Sorry, sorry.

Is this, like, a skirt steak?

This is going to be hard for me.

As a vegetarian, I'm
looking at these beef cuts

and I'm seeing
steaks with bones

that look like we're
on "the flintstones."

- I've never seen that before.
- More rib eye there.

Sarah: Being from texas,
it's cattle land,

and we barbecue all the time.

My kids love steak.

And we barbecue all the time.
I'm safe.

I'm not going home
tonight on this dish.

Excuse me.

Look at you, keturah!

Not making any mistakes today.

Wow, keturah, how many pieces
of steak you got there?

One, two, three, four,
five, six, seven.

As someone who's never
grilled before,

I'm trying my best to think
about all the things

that could possibly go wrong.

- So, our first masterchef backyard
barbecue. - Very exciting.

- Gordon: What an amazing challenge.
- Aarón: Absolutely.

And everybody fancies themself

a great backyard
barbecue warrior, right?

- Sure.
- The weekend comes around,

- you wanna impress your
family and friends. - Not me.

- When I wanna grill, I go to your house.
- Oh, really? There you go.

Let's talk about the
hero, the meat.

- What cut would you use?
- I'm gonna go bone-in rib eye.

- 100%, all day long.
- Gordon: Joe?

I like a bit of a fattier steak,

so I'll go with the
new york strip.

Gordon: I'd take one
of those t-bones.

The advantage of t-bone, you got the
strip loin and you got the fillet.

- So that's a dream come true.
- Perfect.

This is elimination, so we
need to elevate this tonight.

Use the grill as your
backbone, but we wanna see

- the attraction on the plate.
- Ah, here we go.

It needs to be
restaurant quality.

That's what they're gonna
struggle with today.

- Ooh-wee!
- What are you putting in, noah?

- Bourbon.
- Both: Ooh!

It's pretty killer. I'm
really happy with that.

Noah: I've been
grilling my whole life.

Being a proud southerner, I
feel this is my wheelhouse.

Are you kidding me, you're giving
me a grill? I'm a grill master.

This is like michael phelps
in a fricking lap pool, okay?

This is a natural habitat.

It's not the right herb.

Silverback gorilla in
a rainforest, okay?

This is my jungle and I own it.

We're rolling right now.

Gordon: Just over
50 minutes to go.

Get used to those cuts.

Marinade it, cook it,
understand the flavor.

- Okay.
- Right, young lady, how you feeling?

- I'm really nervous, chef, I'm
not gonna lie to you. - Nervous?

- Yeah.
- Nervous about what?

Come on. Tell me about the dish.
What are you doing?

Um, I'm making a steak of
some sort and then salad--

a side salad with
walnut and apples,

and then some sweet potato fries
with parmesan or pecorino.

Wow. So you're going
all out, aren't you?

- I hope so.
- You're not done yet, are you?

- No.
- How upset would you be if you did leave?

- I'd be really upset.
- Yeah. So would we.

Start visualizing that
dish in your mind.

- Okay, thank you, chef.
- You can do this, yes? Good luck.

- Micah, how's it going, man?
- Going good, subha. Thank you.

I started cooking every single
day when I was 12 years old.

I had to cook burgers and
meatballs for my family,

but I've never worked with something
this nice in my entire life.

- ♪ yeah, baby ♪ - the
quality of the beef

that they've given
us is amazing.

Everything is top of the line,
and I'm so pumped for this.

Gordon: Just over
40 minutes to go.

- Looks great, noah.
- Thank you.

- Us, southerners, we know how to cook.
- Gordon: Wow.

- It smells delicious.
- Lot of grilling happening here.

- Beautiful. Really good, indeed.
- Perfect.

Joe: Jamie's cooking
with a vengeance today.

- Yeah, jamie's going.
- He wants a comeback.

- All right. - I thought that
giving a grilling challenge

- would really have these people in
their comfort zone. - Oh, shoot.

I see people like
keturah, dorian,

who seem like they're
really in a panic

- being behind a grill.
- Damn.

That's really concerning.

Then you see, like,
jamie and noah,

and they look like they've been
behind a grill their whole lives.

- Out here, there's no faking it.
- No.

Did that go out? No. Okay.

I'm feeling really anxious

because I am completely lost...

That's not even cooking.

...And I don't like not
knowing how to do something.

Think about it, think
about it, think about it.

So, I'm freaking out right now.

Guys, keturah's in a meltdown.

What is going on?

( keturah screams )

( bleep )

oh, what is she doing?

Um-- oh, my god!

( groans, sighs )

that's not even cooking.

Okay, focus, focus, focus.

Just center yourself, keturah.
You got this.

- Take a deep breath.
- Thanks.

Keturah: This challenge is
difficult, but I'm not giving up

because all I really wanna do
is take my love of cooking

to a grander scale and
open my own restaurant.

( sighs )

it's been a dream that I've
had since I was a kid.

So I have to buck up and
get it all together.

Okay, you can do this.

39 minutes remaining, guys.

- Shari: Looking good, sarah! - How long
is the tomahawk gonna cook for, though?

- Because that's a huge bone. - I don't
know how long you cook that thing for.

That thing scares me.

All right, do you have
enough meat there, sarah?

You have carnage is
what you have, sarah.

It was definitely a
food fight up there,

- I gotta say.
- I got you.

So what do you got going on?
Talk to us about your dish.

I was fortunate enough
to get a tomahawk.

Never worked with it, but
I'm gonna give it a try.

I'm gonna do a brussels
sprout with bacon lardons.

So who takes care of
the grilling duties?

I would imagine you
do on the weekends.

You know, when we found out
we were having twin boys,

my husband wanted to go get the
most manly thing he could,

- but I'm the grill master at our house.
- I love that.

That's the way it should be.
Ladies rule in the kitchen.

Thank you, chef. Thank you, joe.

Subha: Smart work, jamie, showing
the south carolina style.

- Show 'em how to do it.
- I'm trying, I'm trying.

- Right, jamie, how you feeling?
- I feel good.

Tell me about the dish.
What are you doing?

So I'm gonna do a
tomahawk rib eye

with anchovy butter and
a southern skillet

- of creamed corn jalapeños.
- Smart.

And then duck fat
fried broccolinis

- with some small potatoes.
- Top ten is around the corner.

- Can you come back strong
across this grill? - Yeah.

I have no-- I have no doubts.

Trying to redeem myself.
Trying to stay here.

I think if I elevate this
just a little bit more

than I would normally,
I think I'll be okay.

- Good, good idea. Good luck, young man.
- Thank you so much.

Jamie: I have to deliver on
this challenge and get on top

because I started a nonprofit.

We rescue folks during
hurricanes and floods and stuff.

And I wanna win this money

so that I can buy a food truck,

and it'll give me an opportunity
to cook for these folks.

- Jamie, it smells delicious.
- Thank you.

This is his challenge.

- Chef aarón.
- How are you?

- I'm doing really well, chef.
- All right, well,

- tell us your dish, noah.
- Look at those rubs. Wow.

So, what we're gonna have is we're
gonna have a romesco sauce,

roasted peppers, tomatoes
are on the grill right now.

I'm gonna do a
little bit of corn,

then I'm gonna make
a chimichurri sauce

- with a hash.
- Wow, that's a lot of stuff.

- You feeling good about where
you are right now? - Yes, chef.

Very, very confident.

My dad had me from day one, as
soon as I was able to walk,

- be able to get on the grill.
- Let's see if it pays off.

I can't wait. I love that. I
love that pressure, chef.

That's why I'm here, is to
try to feel that pressure.

- Good luck.
- Thank you, chef.

35 minutes remaining.
Keep it going.

- How you doing, dorian?
- I'm doing okay, girl.

Working out here on
this grill is crazy.

- Ooh.
- I have sarah on one side,

who's very quiet and very
into what she's doing.

Then I have noah on the other
side, who's very vocal.

- That's dead-on.
- And he's a grill master.

And it seems like
the more he talks,

the worse I feel about
my grilling skills.

But one of the
things that I go by

is never let them see you
sweat, no matter what.

Okay, dorian, you're
doing good, girl.

You got this, girl.

Wuta, you're looking
great over there.

- Right, wuta. How you feeling?
- What's up, chef?

- Pretty good. - Tell me about
the dish. What are you doing?

I have a new york strip
since I'm a new york boy.

- Yep.
- I have a cumin, garlic,

- and lime rub.
- Gotcha.

I'm gonna give a chimichurri,
then I'm doing potato salad.

You gotta have a barbecue,
you gotta have potato salad.

But how do you bounce back? How
do we get back on the track?

Trust me, I already
bounced back.

When was the last time
you ate red meat?

- Eight years ago.
- Who are you gonna depend on

- to make sure that's absolutely perfect
this evening? - I gotta taste it.

I gotta taste it. I'm gonna put
it in my mouth, spit it out.

As long as it tastes good,
I'm gonna be happy.

- Good luck, young man. Think about the
plating, yes? - Thank you. Always.

Wuta: I'm working at a
disadvantage again as a vegetarian,

but being a struggling reader
all throughout middle school,

I never thought I had
the chops in education

to be this teacher that could
teach kids about words

and teach kids about reading.

And now I'm living that dream.

So I'm going to push myself
the same way I pushed myself

in my profession to get
through this challenge.

Lemon, garlic, oil, red peppers.

Whoo! That is hot!

Here we go, guys, focus.
Speed up, please, let's go.

- Yes, chef.
- Shari: Here you go, noah.

- He has a lot of passion.
- Good technique there. Looking good, noah!

Fred: He's gonna kick ass at it.

- All of you look at me. Stop the clock.
- Yes, chef.

Stop the clock! Listen up!

- Season ten.
- Yes, chef.

- Oh, man. - We decided today that
your main course isn't enough.

You've got half an hour left.
We wanna see a dessert.

Are you ( bleep ) kidding me?

Micah: Of course they're gonna
make us do a fricking dessert.

Why wouldn't they
make us do a dessert?

Gordon: That's right. A
delicious, grilled dessert.

If there's any day I
wanted to be safe

from elimination challenge,
this is the day.

Keturah: Oh, my god.

I feel like I'm about
to have a meltdown.

( exhales )

stop the clock. Stop the clock!

Listen up, you got
half an hour left.

We wanna see a dessert!

Are you ( bleep ) kidding me?

That's right. We wanna
see a grilled dessert.

You can do anything you want.

Be smart, don't
overcomplicate it.

The clock starts now!

- Let's go!
- Yes, chef.

Whoa!

Gordon: One portion, guys.

What the hell am I gonna make?

Is there red onions anywhere?

I'm thinking about meat, which
already got me in outer space.

Now I have to come back to
earth and make a dessert?

One stunning, beautiful,
grilled dessert.

I don't eat sweets and my
dad has diabetes, man!

My mom's a health nut nurse.

- ( exhales )
- holy crap, though.

Two dishes now. That's insanity.

Aarón: Stay calm, everybody.

Remember, the steaks can
sear and they can rest.

You can do this, let's go.

I hope I'm able to get
everything done in time.

I mean, I'm definitely feeling
a little bit of the pressure.

But that seems to be
the theme of this--

this year, is pressure.

Man, if you're surprised
by anything--

I'm always expecting maybe,
like, stand on one foot

and do something, sing a song.

I mean, anything goes.
It's season ten.

Season ten, it's gonna push
out the weak people, though,

that can't handle the
heat in the kitchen.

And it's as hot as a son
of a ( bleep ) right now,

so, you know, it is what it is.

All right, guys, here's
the real challenge.

Now you gotta make
a grilled dessert.

- What do you make?
- I'd get some of those peaches

and do a fast-tracked
grilled peach cobbler.

Use the barbecue like an oven.

- Gordon: Exactly that.
- Sounds good. Aarón?

For me, I'm gonna
use that pineapple,

carve it out, grill
the whole thing,

and just make the most
beautiful sort of berry hash,

and maybe just do a quick
little whipped cream

- and just dollop it with that.
- Wow.

- Love you, bye.
- I tta do an elvis classic,

a grilled peanut butter,
banana sandwich.

Drizzle it with a little maple
syrup infused with butter.

- Sandwiched together? Powdered sugar
on top. - Yeah, sandwiched together.

- Yeah.
- I like that idea.

Gordon: Guys, 25 minutes to go.

Fred: What's jamie's dessert?

- Okay, I see peaches.
- I got some peaches halved

in the pan right here
with some brown sugar

and a little bit of water,

get them flambéed a little bit.

Smelling good, guys.

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

That's smart, dorian.
You got this.

Right, dorian, season ten.

- It's the season of the twist.
- Season ten, chef. Yes.

- Y'all keep doing it. - Come on, do
you think we'd make it easy for you?

- Yeah, I was hoping that you did, chef.
- No chance.

Tell me about the dessert.
What are you doing?

- I am doing a plum french toast.
- I love french toast.

Your passion and determination in
the competition is pretty evident.

- Thank you.
- But how far can you go?

I'm gonna go all the way, chef.
I can't go home unless I win.

Unless you bring
that trophy home.

Unless I bring that
trophy and a check home.

- What would it mean to you if you won?
- It would mean a lot.

It would be
life-changing for me.

Everything that I hear people
saying, I'll start to believe it.

You're absolutely right. Young
lady, you got 20 minutes

- to nail this, yeah?
- Thank you.

- Make it count, yes?
- Thank you.

Dorian: In the past I've
come up against a lot.

I've gone without food.

I've gone without
shelter at times.

But I've been able
to push through it.

And the masterchef kitchen

is like me replaying my
whole life over again,

fighting my way through it,
and I'm not gonna give up

no matter what.

- What's he putting on that kabob?
- It looks like peach

- and strawberry.
- Strawberries.

Joe: I think that's risky.

Like, you think a fruit kabob, yeah, easy.
But not so easy.

Aarón: No.

Had a little snafu yesterday,

so today's the opportunity
to stay right here.

I'm really pressed
for time right now.

Hopefully, I can get
this crème fraîche done.

Gonna do what I can.
Hopefully it's enough.

- Looks great, jamie.
- Thank you.

All right, micah,
what do you got?

Grilled peach kabobs.

Yes. So, I did peaches,
plums, and strawberries

with a honey raspberry
dark rum glaze.

- Looks good.
- On the side, I have a honey raspberry

lime dipping sauce.

Micah: My dessert
appears to be simple,

but it's tricky.

It takes a level of finesse
to work with grilled fruits.

If I overcook the strawberries
and undercook the peaches,

it's gonna taste disgusting,

so this has to be perfect.

Aarón: Nice and simple.

- Yes, chef.
- Those look great.

Gordon: 15 minutes to go, guys.
Let's go!

( sighs )

keturah: I am panicking.

I feel like I need
to make something

that ends up being simple,

so I'm going to make a s'more.

I don't even know what that
is, but I've heard it.

I know the ingredients,

but I have no clue
what to do with it.

Oh, ( bleep ).

- Let's go. You good?
- Oh, I don't know what I'm doing.

- What? - I don't know. I don't
know. I don't know how to do it.

Well, you know they go super
quick, so I wouldn't use a grill.

- Look at the flame--
- just the-- okay.

That way you'll get
them nice and coated.

Okay, chef. Thank you.

( bleep )

( groans )

come on, caramel.

Guys, we're down
to seven minutes.

Just under seven minutes to go.

- It's still warm.
- Start thinking about the presentation.

Masterchef worthy--
more importantly,

that dessert needs to
scream the word "grill."

wuta, you're looking
great over there.

I'm feeling pretty good.

I'm kind of getting used
to being in elimination.

If I get my flavor
profiles right,

I think it's gonna
go very well for me.

Smell the sauce. Done.

This sucks.

( bleep )

I'm so pissed, but whatever.

- Micah: Dorian, do you have any mint?
- Yes.

- Can I have some, please?
- No. Psych, I'm just playing.

- ( laughs )
- wow.

I was like, "I thought
we were friends!"

ain't got nothing to
do with being friends

- in the kitchen.
- Amen.

- Shari: Looking really great, noah.
- Thank you.

- I'm feeling great.
- 90 seconds to go, guys.

Aarón: Let's go. Here we go.

( cheers and applause )

you can do it! Sarah, come on!

One stunning dessert,
one beautiful,

- grilled meat entrée.
- Come on, guys.

( cheers and applause )

whoo, son!

There you go, jamie. Looks good.

Aarón: Come on, wuta.
Make it sing.

60 seconds to go, guys.
Keep it going.

- Aarón: Here we go, come on.
- Finishing touches. Let's go!

It's dead-on with grill
marks, the color is awesome.

There is no second place.

There's first place,
and I need to grab it.

Shari: Come on,
keturah, you got this.

- Aarón: Here we go, final push.
- Come on.

You should be plating
it right now.

Shari: Make it beautiful!

No, I don't want it like that.

Shari: Come on, sarah!

Aarón: Use spoons, everyone.
Finesse.

I want to win this, but I'm
so far behind right now,

I'm kinda freaking
out a little bit.

45 seconds to go.

I waited until the very
last minute to plate,

and now I'm
second-guessing myself.

Remember, dessert on
the side, please.

I have literally seconds
to plate this dish.

I just have to figure it out.

Aarón: Come on,
sarah, you can do it.

Shari: You guys got it, come on.

- Let's go, let's go, let's go.
- Here we go.

( bleep )

- come on, sarah. You can do it.
- Let's go, wuta, come on!

- Let's go, let's go!
- ( bleep )

all: Ten, nine, eight, seven,

six, five, four,

three, two, one.

And stop. Hands in the air.

- Great job, guys.
- Gordon: Well done.

Amazing. Good job.

This was a tough one.
This was not easy.

Aww, man, I'm feeling
pretty good.

It's a rustic plate,
but I think this is--

this would be an $85,
$95 plate at home.

No, I'm not feeling confident.
We'll see what happens.

First of all, can I
just say the energy,

what you put into that-- exceptional.
Well done.

Give yourselves a
round of applause.

Thank you, chef. Good job, guys.

But it is elimination. Sadly,
somebody's going home.

- Dorian, please, let's go.
- Noah: Let's go, dorian.

- Come on, dorian.
- You got it, dorian.

I think the judges are
going to love the plating.

I'm just really concerned
about my steak.

I don't have any experience
with beef on the grill.

But I'm glad that I get the
opportunity to show them

that no matter what
the challenge is,

I'm able to overcome it.

Describe the dish, please.

I have a t-bone steak

with a sweet potato purée and
blistered grilled tomatoes

with roasted garlic.

Visually, it looks delicious.

Also, one of the most
difficult to pull off.

Why with the t-bone? Because
you got the fillet,

the tiny, little, sort
of rolls royce cut,

then you got the big,
incredible new york strip.

I think for me, I
just love the fact

that you were able to
harness in your creativity

from a visual standpoint.

Roasted tomatoes look beautiful.

They don't look like
they're hammered over.

And then you kind
of bring it back

with the sophistication
of the silky purée.

- Very well thought out.
- Thank you, chef.

Hopefully, the steak is right.

Shall we? How should we
expect the meat to be?

I am praying to everything

that's mary and holy
that it's medium rare.

- Gordon: Beautiful.
- Joe: Perfect.

Gordon: That's medium rare.

- Joe: Wow.
- So we expect a fillet

to be a little bit closer
in terms of medium.

And, in fact, that's
also perfect.

- How'd you manage that?
- I have no idea. God.

For me, it's cooked perfectly.

Little bit too much
spice in the purée.

- Okay.
- The flavor of the cook is just spot-on.

You can't deny that.

Maybe a harder sear
on the outside,

- but I just love the simplicity and it
delivers on flavor. - Thank you, chef.

So, miss dorian, can you
explain your dessert, please?

I have a brioche french toast

with a grilled plum
and bourbon compote,

and, um, sweet cream.

It's delicious.

I love the acidity,
the creaminess.

I'm amazed you got a dessertous.

That refined in such a
short period of time.

That's the difference
between you

and a lot of them
standing behind you,

- you don't take things easy.
- Thank you, chef.

You bring home cooking to another level.
Good job.

- Thank you, joe. Thank you.
- Gordon: Great job, well done.

- Great job.
- Whoo, dorian!

Keturah: Those are the
kind of tears I wanna see.

Tears of joy. Well done.

Jamie, please bring
your steak down.

- Whoo!
- Jamie!

I'm walking up to the
judges with confidence.

I know my steak is perfect.

Anchovy butter is a hard
one not to like on a steak.

This is my chance
to redeem myself.

Gordon: Describe the
dish please, jamie.

So, I went with the
tomahawk rib eye

and I topped it with some
garlic anchovy butter.

I did some duck fat
fried broccolini

with shaved fingerling potatoes

and a southern style
spicy creamed corn.

Looks like a properly styled
cover of a food magazine.

It's certainly contemporary
with the aesthetic.

The crust on the steak
looks fantastic.

- Can't wait to try it.
- Thank you.

Tell me about the cook.
What are we looking for?

I tried to take it to a perfect
medium rare for you guys.

That's good news for us.

So, let's see.

- Aarón: Gorgeous.
- Beautiful.

Joe: Yeah, it's like a
perfect medium rare.

- Very nice.
- Good job, jamie.

Great job!

- Steak's cooked beautifully.
- Thank you.

Corn, delicious. The one
downside to this dish

is when you sauté that
broccolini in duck fat,

- it needs to be sparse.
- Okay.

Because it gets you straight
back to there and there.

- We got fat, fat, fat, fat, fat, fat.
- Okay.

But I think you got a strong message
to send everybody in this competition

based on the screw up
with the lobsters.

And I wish you continue taking
your frustration out on food,

- because it's fireworks.
- Thank you.

- Really great.- Thank .

Describe the desserts, please.

Smoked peaches, and topped
them with crème fraîche.

Did you deglaze with
bourbon or any--

oh, I did. I did glaze the
pan with some dark rum

and actually flambéed the dish.

Yeah, it's like a
caramel peach dessert.

And I can close my eyes
and taste the grill.

- Thank you.
- I love the juiciness of the peaches.

They mimic the steak.

- Absolutely. Thank you. Thank you, chef.
- Very good.

- Thank you.
- Awesome. Thanks, guys.

Thank you.

Next up, wuta, please.
Thank you.

( cheering )

wuta: I look at my dishes,
and they're kind of messy.

But barbecue food is
always kind of messy.

Gordon: Thank you.

Describe the dish
for me, please.

So I have a new york strip

with roasted red
pepper chimichurri.

I have a potato
salad with bacon,

and some charred, grilled
corn with rosemary butter.

Wuta, I'm gonna be very honest.
This does not look appealing.

There's a lot of
dark muted colors

that it's kind of
rough to get over.

You're a vegetarian.

You haven't eaten
meat in a decade.

How is this gonna be cooked?

I think it's a
medium-- medium rare.

Let's try it out.

Gordon: Oh, boy.

Let's try it out.

- Oh, boy.
- Yeah, it's a definite medium,

but the problems begin there.

Gordon: Wuta, this isn't
a new york strip.

Trust me. This is
a hanger steak.

Yeah, it's not a-- it's
not a new york strip.

- These grains underneath there.
- Yeah.

Look at the way the grains run.

I think I just made a mistake.

Gordon: Well, if there's one
thing, this steak is so fibrous,

it literally needs
to be undercooked.

It's such a difficult
one to get right.

It's overcooked.

And there's some issues with
all the other elements.

This isn't really a chimichurri.

A chimichurri is more of a loose
vinaigrette with chopped herbs, not purée.

But I do like the seasoning,
personally, on the steak, wuta.

There is some
saving grace there.

And describe the
dessert, please.

For dessert, we have
a take on a s'more.

I put bananas in the dark chocolate
and roasted the marshmallows.

- You actually grilled the shortbread?
- Yes.

- Actually, quite good.
- The chocolate's gone a little bit grainy.

That's what happens when you
just put chocolate in a pan.

Chocolate's chemistry--

you can't just stick
it in a frying pan

- and throw bananas in there.
- Aarón: It's bizarre.

No, it's not bizarre, it's good.

He actually put the
shortbread on the grill.

I mean, it has a
grill sense to it.

- I think it's successful.
- It's a little dry.

- Well...
- Well, I like it.

- Gordon: Thank you, wuta.
- Joe: Thank you.

Thank you, gentlemen.

I cooked the wrong meat.

Not only that, but I'm coming
off of a team challenge

that as a team leader, I lost.

It doesn't feel great.

This is crushing.

Miss sarah, can you please
bring up your dish?

- Let's go, sarah.
- Whoo, sarah!

- Great job.
- Go, sarah!

- That is huge.
- You go, girl.

- Looks great.
- Beautiful.

Bri: Awesome.

Presentation is breathtaking.

That would turn heads tonight in
any restaurant across america.

- Thank you, chef.
- Describe the dish, please.

Today I have for you
a tomahawk steak

with brussels sprouts,
bacon lardons,

and a little bit of crisp green
apple with a sweet potato purée.

You think it's a
perfect medium rare?

- It should be, joe.
- Yeah, let's see.

What do you think, guys?
That is perfection.

- Renee: Good job!
- Wow.

Aarón: Man! That's the stuff you
see in the textbooks right there.

- Thank you so much.
- Wow.

Oh, my god. For me, delicious.

Purée, fantastic. Fried sprouts.

You just need a perfect glass of wine.
Great job.

- Thank you so much.
- You cooked and seasoned that

like a fat, tattooed,
bald, bearded,

new york city
steakhouse grill man.

- Thank you, joe.
- And I know several.

That's what I was going for.

Gordon: Great job. Describe
the dessert, please.

This is my rustic grilled
version of a blackberry pie.

I cooked down some blackberries
with a little sugar,

put filo dough on top, and
made a caramel sauce.

- Looks good.
- How'd you get the color on that filo?

I put a little bit of
butter all over it,

and then I put it on the
top rack of the grill

and cooked it closed
with the heat on high.

- Mmm.
- Gordon: It's delicious.

Maybe a little bit of
balsamic vinegar in there.

But the fact that you've managed

to cook that the way
you have in the grill,

I'm glad you went all out
to be that adventurous.

- Well done.
- Thank you. Good job.

Sarah: Oh, my god,
this is incredible.

I learned how to grill
before I learned how to cook,

so I am on cloud nine right now.

Micah, please bring
up your steak dish.

- Let's go, micah!
- Let's go, micah!

Jamie: Looks good, buddy.

Describe the dish please, micah.

I have a barbecue rubbed t-bone
with charred lemon broccolini

and a smokehouse
sweet potato purée.

So, visually, you got a
great char on there.

- Are you certain it's cooked beautifully?
- I believe so, chef.

- Joe: How is the steak supposed
to be cooked? - Medium rare, chef.

Let's see what we got here.

- Perfect.
- Aarón: Perfect.

Joe: Perfection.

Cooked beautifully. Well done.

The steak's delicious. The
purée's a little bit grainy.

If you could grill the potatoes on
there, leave them grilled on there.

For me, I just love your rub.
I want more of it,

red chili and all the spice

- that's emanating from that.
- Thank you, chef.

Micah, please describe
your dessert.

I have a summer fruit skewer

grilled with plums,
strawberries, and peaches

and a raspberry
lime dipping sauce.

Now, you're comfortable that
the strawberries will cook

at the same time
that something dense

and meaty like a
peach would cook?

No, that's why I ended up
taking them off the skewer

- and grilling them differently.
- Smart.

I mean, it's so simple,
yet so elegant.

- Delicious. - You were the
only one that using the grill

was able to caramelize the
natural sugar of the fruit,

which is something that's very difficult
to do without burning it. Bravo.

- Aarón: Really great.
- Gordon: Dessert of the day so far.

- Great job.
- Thank you, joe. Thank you, chefs.

Shari: Great job, micah!
Way to go, micah.

- Keturah, please bring up your dish.
- I'm apprehensive.

I know it's not my finest work,
but it took everything in me

- to just complete my dish.
- Describe the dish, please.

This is a take on ensalada
voce and steak frites

with a spicy ketchup.

- What steak did you use?
- I used the tomahawk.

The intention of serving that
rare, was that purposely done?

I thought that it was
supposed to be medium rare.

- Except that's not medium rare.
- That's rare.

- Joe: Should we try? - Gordon: The
salad, give us an insight into the salad.

- What have you done there?
- Lettuce, micro greens, mint, parsley,

walnuts, apple, and some
apple cider vinaigrette.

The meat-- you've got flavor.
The seasoning is in there.

- The ketchup's delicious.
- Thank you.

Salad, you know, it's a little
bit sort of plain jane.

I expect more than
a salad from you.

Yeah, for me, you know,
you said tomahawk...

- Yes. - ...And I'm
looking for the hawk

in the tomahawk, and I'm just--

I'm puzzled and perplexed why
you chose to slice that.

Show us the bone. Give
us some reference there.

Yeah, I'm gonna be a
little bit harder.

This is like a tomahawk
massacre to me.

Jeez.

It's just kind of
all over the place.

- Okay. Thank you.
- Fred: Oh, my god.

All right, so tell us about this dessert.
What is it?

This is a take on a s'more

with a vanilla and maple
glazed grilled peach.

How did you cook it?
In the barbecue?

I toasted the marshmallow
itself on an open flame

and then I melted down the dark
chocolate, poured that on top,

and then I grilled the
peach with vanilla.

For me, it's a dessert
that riddles panicked.

I look at that and it's--

it reminds me of season
one "masterchef junior."

whoa.

- Thank you.
- It's all right, keturah.

- Head up, head up.
- It's all right.

Thank you, babe.

Noah, let's go, please.

- Yes, chef.
- Gordon: Bring it up.

I feel very confident that I
nailed and executed all aspects.

I'm here to really
expand the boundaries

of what a steak dish can be.

I mean, we're talking
about getting our recipe

on a national website.

- I mean, we ain't playing games.
- Describe the dish, please.

All right, the star of the show

is the encrusted bone-in chicago
rib eye cooked medium rare.

You have a homemade romesco
sauce, a homemade chimichurri,

and it's stacked all on top
of a southern brussels sprout

confited potato and bacon
and asparagus salad.

- Fantastic. - So, first off,
visually, it looks beautiful.

- Thank you, chef.
- Let's get that right. I love the fact

that you've already
identified medium rare.

- Because that's the way to eat a
bone-in rib eye. - Absolutely, chef.

Watching you on the grill was
like watching a drummer.

- Thank you.
- Phil collins standing there,

literally, eyes closed--
just incredible.

Let's give it a-- let's
give it a whirl.

- Enjoy. Bon appétit.
- Shall we? All right.

Taking the sunglasses
off for this.

Yeah, you gotta.

- It smells delicious.
- Thank you so much, chef.

- Joe: The moment of truth. You ready?
- Yes, chef.

- Oh, boy.
- Damn.

- Joe: The moment of truth. You ready?
- Yes, chef.

- Oh, dear.
- Oh, boy.

Aarón: Ooh, that's
a little over.

It's like a medium well.
What happened?

- Medium. Overcooked it.
- No, no, that's a medium well, buddy.

Oh, noah.

- Of all days.
- Yes, chef.

So the fragrance of
the rub is delicious.

I love the confited
potatoes, I love the corn,

what you've done-- the romesco.

The saddest news, and
the shock for me

- on a day like today, you've
overcooked the meat. - Yes, chef.

You seemed very confident.
You were overconfident.

- Describe the dessert, please.
- We have a southern classic.

We have a peach melba

with a peach melba
raspberry cream

with a little bit of lemon zest.

- Any marinade on the peach?
- I shocked them

with a little bit of honey,
a little bit of bourbon.

Then I put them on the grill so
they had a real round flavor.

- So, the flavor's there.
- Very nice.

The peaches still a
little too tough.

- Joe: Yeah.
- Too tough.

Yeah, your peaches are
perfectly medium rare.

Your steak was
perfectly medium well.

It's too bad it wasn't
the other way around.

- Yes, joe.
- Gordon: Thank you.

- Thank y'all.
- Damn, what a shame.

For the first time on this
competition, I feel embarrassed.

I came into this competition
with everyone saying

that I'm the number
one guy on a grill,

and I look like a fraud.

That was a tough challenge.

We need a moment right
now to deliberate.

Excuse us, please.

The hero was the meat, right?

And we have got some
outstanding meat there.

- Yeah, we have some--
- sarah was extraordinary.

- Yeah.
- I think jamie nailed that.

Dorian also had some
bright spots as well.

Gordon: Yeah, I was
impressed with that.

- Yeah.
- A disappointing few, though.

- Gordon: Tough.
- Aarón: Yeah.

- And, noah, what a shock.
- I know.

That's what happens when you try
to be too much of a cowboy.

- Oh, jeez.
- Gordon: Yeah.

- Are we good?
- Absolutely.

Gordon: Dorian, you
presented a dish earlier

that was restaurant
quality, it showed finesse,

but more importantly,
it was you on a board.

Young lady, you're
not going home.

Congratulations.
Head up over there.

Fred: Good job, dorian.

The next cook's dish
looked phenomenal--

just really impressed on
the cook of the tomahawk,

and that person is jamie.

- Yeah, jamie!
- Thank you, guys. Appreciate y'all.

- Good job, jamie.
- Way to go, jamie.

Jamie: It's a great feeling
I'm not going home today.

My bags are already
packed after yesterday,

because during
fishing tournaments,

if you don't do
well the first day,

you pack your bag just in case.

So, luckily, tonight I
get to unpack them.

Okay, so the next cook cooked
a perfect medium rare steak

and then they went on to execute

probably the most difficult
dessert of the evening.

And that home cook is...

Micah, you're safe.

- Yeah, micah!
- Thank you.

- Way to go, micah.
- Noah: Good job, micah.

Proud of you, micah.

- Both: Good job.
- Wow.

Only one of these home cooks

is gonna have their
recipe featured...

- Sarah.
- Sarah!

...On the "beef-- it's
what's for dinner" website

and that home cook is sarah.

- ( cheering )
- congratulations, sarah.

Thank you so much.

Please join your colleagues
up there on the balcony.

Good job, sarah.

- Good job.
- Great job.

Sarah: This is so amazing.

I get to have my backyard
but elevated recipe

on this beef website,

and it's a tomahawk steak.

I mean, come on, I'm
a military girl.

If there's any steak
I want featured,

it's a tomahawk steak.

Okay, noah, keturah, and wuta,

please, all three of
you, head to the back.

- Thank you.
- Yes, chef.

Wuta: I'm in the bottom
three yet again,

and I'm just hoping,
I'm praying,

that this isn't going to be
the dish that sends me home.

Now, sadly, keturah,
noah, and wuta,

at least one of you is leaving
the masterchef kitchen.

And let's be honest, across the
board, none of you excelled.

Keturah, you may not have cooked
on the grill a thousand times,

but that was not
masterchef worthy.

Noah, you know, we love bravado.

We try to get confidence out,
but then there's a chance

- of overstepping that mark.
- Yes, chef.

Wuta, young man, you're an
asset to this competition,

but what you put on
the plate was subpar.

Joe, aarón, and myself,
came to a consensus,

and there is one dish that
is outstandingly bad.

The person leaving
"masterchef" is...

Keturah.

Thank you.

- Thank you.
- Noah and wuta,

- make your way to the balcony, please.
- Noah: Thank you, chef.

Noah: It's a humility
check for me.

I was uberly confident
on the grill

and I got cocky,
and it caught me.

It's okay. Use it as a
learning experience.

Keturah, unfortunately,
the dish was lackluster,

and we felt that you--

you gave up.

I'm sorry, your journey has come
to an end in this competition.

This is a tough moment
for me right now.

This is something that I wanted,

so I'm a bit sad.

You've done very well. You
should be very proud.

Thank you very much.
I appreciate that.

Keturah, please, place
your apron onto your bench

- and have a safe trip home.
- Thank you!

- Good job, keturah.
- Thank you, ladies. Thank you, sirs.

Keturah: There is a passion
for food that burns within me,

and it sucks to not be a part
of the competition anymore.

But, you know, I've
gotten hands-on tuition

by some world renowned
chefs and restaurateurs,

so, it's-- it's bittersweet.

- Bye, keturah!
- Good luck!

( music playing )