MasterChef ™
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Dry-Aged Ribeye
Dry Aged Ribeye wth Mushroom and Pecorino Gratin, and Brussels Sprouts with Aged Pancetta
Gordon Ramsay: "Okay, the second home cook in the bottom is from Gen X. This cook seemed a little bit stunned by the Stilton. Please come forward. Sunshine."
Sunshine (to the cameras): "I went from one of the best dishes last week to one of the worst this week. If I can have a Star Trek moment just to beam me up, this would be the time. I will be so devastated if this dish sends me home."
Sunshine (to the judges): "I made a dry aged ribeye with a mushroom pecorino gratin, and pan seared brussels sprouts with aged pancetta."
Gordon Ramsay: "Remind us how you incorporated that Stilton that Rebecca handed out earlier."
Sunshine: "I just did a compound butter."
Gordon Ramsay: "I look at this dish, and it just reminds me of, like, a really middle of the road steakhouse. And that's a shame, because I know you can cook better than this."
Joe Bastianich: "Sunshine. A ribeye. It's packed with fat. Right? It needs to be rendered. Let's hope it's not undercooked. (Tests) Unfortunately, that's way too raw. And the white fat inside. Nothing has got in there, so that's a shame. "
Aaron Sanchez: "Sunshine. Whatever happened in that oven rendered this whole gratin like ... it tastes like butane. But the Stilton butter is delicious. Actually, that's the best thing on this plate."
Gordon Ramsay: "It's all much too heavy. You have basically undercooked potatoes, and so a lot of problems with this dish. The seasoning on the sprouts is delicious. And then comes the clash. The super rich, fatty potatoes with the undercooked ribeye."
