King Steak - Foodies & Friends

Hey y'all, welcome back to another episode of Foodies and Friends. Y'all, this fall weather, thank you, we didn't melt as we came out of the bar taking a look at some of the dishes at King Steak, y'all. We are at Post Oak. He's about to fire some things up, Executive Chef and Owner Operator, Chef Eric Aldis. Hello. Hi, how are you? How are you? Doing good. You've got some flames. Got some fire going on. He's going to make some fire with the dish. This is your infamous tomahawk steak that you serve here at King's Steak that was so popular during Houston Restaurant Week. We're going to talk about that a little bit because they had an incredible season of dining out and doing good. And it is all because of the incredible diners like you who support the Houston Food Bank in their largest annual fundraiser. Y'all were busy. Are you going to take a break soon? or are you going to cut this baby up? We'll keep going. So Restaurant Week was amazing for us. You know, I truly appreciate all our guests. It was so outstanding. It was only our second year, and to be able to do the amount of business and showcase what we do for our guests was really cool. It was great results, and stay tuned to Fox 26 because those exclusive updates on the meal counts and the check to the Houston Food Bank will be broadcast pretty soon, so make sure you stay tuned also to the Houston Restaurant Weeks Instagram for announcements about that oh okay what are we doing what is this dish so we have a beautiful australian wagyu tomahawk it's 32 ounces we have a 32 ounce and then we have a two bone tomahawk australian wagyu tomahawk that we do for larger parties and we'll do a table side so you order to the temperature that you like and then we take this uh old forester 1920 so what's in That's a bourbon. Okay. It's a hot bourbon, meaning it's a high alcohol content. Okay. I don't drink that. Okay. But I'll cook with it any day. So as the alcohol cooks out of this bourbon, it creates this like little vanilla, beautiful syrup. Butter. So you cook it right here on the table? So we sear it at 1800 degrees, we have these beautiful Montague drawer broilers, we get it to temp just slightly under and then we bring it out here and we uh table side oh whoa wait a minute and so this is normal this is normal i'll do 20 of these a night and so instead of just you know doing the normal slice it we actually deconstruct so we take the little pieces can i touch you know you can do whatever you want do people like go and try to pick up the flaming bone and do you have to say no don't pick up the flaming bone and wave it in my restaurant no don't bring the kids don't bring the kids so it's bring the kids bring the kids come get a cookie they'll learn we need those so we what's nice about these australian uh cattle is the splenialis that fatty part on the outside is just as big as the loin so you get equal parts and we do slightly undercook and we're going to torch again right and the thickness of the slice matters all that stuff that we're doing now this is what you do at the table here and what's so cool about this i don't know because you're a real chef real chef he's a real chef y'all that's what the internet it says but what i love is is you know he's wearing a suit he's not wearing the chefy outfit so you you might think oh does he know how to use a knife does he know what he's doing but he is actually the executive chef and this is what he does at your table i love how you explain also you kind of teach your diners a little trick or two about it as we're going yeah i mean the home cook is best right so everybody knows and to be able to compete with those kind of uh oh home cooks oh so we sear that one little sear and then we take the wagyu make beef tallow yeah there's that i watch you fire it up i watch you plate it up tell me about this meat chef wait hold on a second wait a minute where did this come from so it's from australia it's at yu out of australia um so we we clean the bones and then we take the the fat and we make a beef tallow so that you can actually use like a you would like lobster and butter and so that you taste the steak as is and then you can dip it in the beef tallow touch the salt full another experience on the plate this is i can absolutely taste the difference in this meat and i can taste how fresh it is and i can taste that we literally just flamed this baby at the table and this is how your diners experience this dish all the time absolutely i love that all right let's go back on over to the foodie cam we are with executive chef eric aldis right here on Post Oak Boulevard at king steak what are we looking at here this is our shrimp cocktail so um it's king steak we're all about the best product right and everybody a lot of folks claim that but we truly are uh we have some u8 gulf shrimp uh that we slowly poach uh and you can taste it and how tender and fresh they are the texture of these are just amazing we shave fresh horseradish and then we make a house-made cocktail um using chemical-free products and so it's uh there's not a lot of thickeners not a lot just a little bit more of a process to prepare uh but being seed oil free and chemical free in our kitchen is pretty important that we read all the labels so you're also a seed oil free i love that no and i love all the details that you just mentioned but i want houstonians in case you don't know chef eric aldis i'm gonna tell them a little bit about you because this is not your first time on fox 26 no man you knew my mama cleverly stone you were a baby the first time you came on tv but tell everybody a little bit about you because you're texas boy texas you know i'm jersey girl and and texas girl but you're texas yeah seventh generation texan family from uh gonzales texas in that surrounding area yeah uh you know went to high school out in katy have a lot of friends uh here locally growing up and just being a sports guy uh then i started my career in culinary um that's excellent sauce right there like really seriously do you make this yes okay i'm sorry y'all know how i go a little bit all right king steak good cocktail sauce okay sorry continue that's it then i you know i went worked at the the four seasons here in town worked with tim keating uh ryan pera was my sous chef we had randy rucker paul lewis and we had some pretty pretty good names in that kitchen and i went to the ritz carlton the bellagio in las vegas got some pretty good experiences there with all five star five dining all right let's go back on over to the foodie cam we're talking to executive chef Eric Aldus we're at King Steak what in the world i might just lose it here with this dish i'm i legitimately may lose my mind with this dish little jalapeno hash brown stop it yeah so once again cooking technique and everything that goes into our dishes this is just a hash brown you know like a waffle house deal no no we uh shave the potatoes, add some red and green jalapeno chiles It's cooked in ghee. Super flavorful. If you're going to be at a steakhouse and have some potatoes, I would say the only thing to add on to this, and we have an add-on of caviar to everything we can do here, add the caviar to the jalapeno hash browns with the french fries or anything like that. You'll be super happy. Once again, comes with a little creme fraiche and then a little chemical-free ketchup. Chemical-free ketchup. Yeah. I mean, caviar seems like a better condiment but i really love the presentation of this dish and because true right like you're at a steakhouse but this is a dinner dish this is not a brunch or a lunch dish this is what you serve as your potato side also if you order a little extra of these they're excellent the next morning in the air fryer oh maybe take a little steak home steak and eggs and some jalapeno hash brown a little bit of the HEB Central Market butter tortilla put a little bit of the Whataburger picante oh now you're talking like a Texan listen you know i'm i'm serious Whataburger ketchup yes it's got it's all got a special place in our hearts you know but their picante is you know don't sleep on their picante but i just love the presentation of this dish did you learn this somewhere is this a Bellagio trick what made you decide on this because it's so creative and i love the presentation i was like i think this saute pan is the same size as the plate yes and so it just worked oh yeah because it is it's this whole thing right here are you ever open for lunch or brunch because this would be a great brunch dish or lunch dish especially with the caviar you could even do like a little bit of like um oh yeah stop it all right what are we looking at here chef so those are our beef tallow french fries beautiful perfect simple uh we only use beef tallow for uh our fryers here uh vegetarian our vegans come in we have a special fryer that we use just for that it has olive oil in it yeah um you know when you're doing a seed oil free the time and cooking methods that all changes because of the different chemistry right yeah so these are beef tallow french fries uh once again we put a little bit of our creme fraiche and then here you can add the caviar, a tin of caviar to pretty much anything, wow so you take the beef tallow fries, smear on a little creme fraiche dollop of caviar on the fry, oh what are you doing making your little treat, this is how i'm supposed to do it, you got to make one for you too, you see this is how i learn because i pay attention to how much creme fraiche did he put on there how much caviar did he put here, oh yeah wait a minute told you i was right, i've never had this, i've never put caviar in french fries, what made you think to put caviar in french fries because i don't know any other dish in town that has caviar and french fries, you know it's uh it's just delicious, i love caviar, there you go, i love our beef tallow french fries and so as you're as you love the hash brown, yeah as you as you start you know any anybody who's worked in a restaurant you know servers, bussers, cooks, they're always figuring out different things to do with the menu to make it even, you know you get it gets a little redundant and so and so they uh as i start you know contemplating the caviar, we have caviar bumps the caviar service, these beautiful beef tallow fries so as i started showing folks this little trick, next thing you know it's like they order the scallops and they're doing beef tallow fries with scallops and yeah just evolves pretty quickly i love that all right let's go back on over to the foodie cam you know when you read it on the menu or you see you're like oh it's just every restaurant in town's got to go up the mall um once again product right it's a gluten-free pita chip that we serve with that make it in-house that's a we slice that bacon in-house bacon and guac so to get the bacon to be like a chip thickness of the cut the which end of the bacon you're using to make it the best chip that you can the cooking time the technique all that goes into making a bacon chip it's done i can't imagine and then just super fresh guacamole i did not know what those were i thought they were like little churro flavored chips which this sounds way better this is literally how the dish comes out that's how it comes out you're serving bacon and guac bacon this can go in a HEB butter tortilla too you can tell what uh so i've seen it i've seen this done i've seen this done a few different okay okay so i've seen just the bacon and guac as a chip um but what's your vision on the best composition of this okay so my wife and her daughter both do it i think the best way so they take the the gluten-free pita trip they'll hit it with a little guac okay and they take it i'm making this for you oh that's for me and then they take a little bit of the bacon so this is yeah so just like that see i would have done it the reverse and that's probably not the the best way to do it there you go y'all i know it's not that hard how do you not serve brunch noted this is a brunch dish and a half yeah you put a little bit of egg you know johnny v then the owner he's uh he's notorious for bacon and guac is he four eggs we we will cook some eggs here yeah for sure all right chef what are we looking at here it's a 10 ounce filet uh i would tell you that i'm not really a filet guy i'm more like ribeye strip a5 our beef tenderloin with the age that we're putting on it and the techniques we're using i'll put it up against anybody beef tenderloin the filet mignon is delicious um you cut it with a spoon i do it on occasion yeah yeah but it's uh it really it really is a it's a it's a good dish everything here our menu is a little smaller but with it being like so scratch and you know having to make our own mayonnaise because there's no mayonnaise out there it all has chemicals in it and all has all these additives so as we're being label nerds i'm like well we gotta make it i mean that's really important piece to talk about because as the diners are becoming more educated more cognizant like seed oils you know we we saw you mentioned the gluten-free and that's huge that I love the fact that you can do gluten-free and that was some pretty darn good it is like it was soft and tender and juicy and it was like the perfect I never would have guessed that it was gluten-free but talk a little bit about the dietary adjustments that can happen here at stake so uh just because it's a steakhouse you can have gluten-free you can have no seed oil you can have talk about your philosophy so just with our hospitality background any any dietary need requirement we can as we were designing and building this restaurant creating creating a concept basically we had to uh we get to put all those factors into effect right like let's let's just go ahead and do it let's just go ahead and go like automatically automatic so it's just anybody who comes in and they want something gluten-free it's like no problem I love that vegetarians at a steakhouse a lot of times like I don't know please allow me to wow you yeah come in and get some we have an incredible vegetable program our meat is delicious everything we do is super fresh our team in the back is incredible chef this is a 10 ounce yeah this is a massive I mean that's value people are taking this home oh yeah and they I see a lot of clean plates but is this an example of a dish that you served during Houston Restaurant Weeks a little we use a six ounce six ounce yeah six ounce um and the main reason we went from ten to six is because we did serve four courses yeah you get all those courses so you can come we didn't uh didn't have a lot of folks saying that there wasn't enough food what are we looking at here chef Eric Aldis chicken steak chicken piccata steak boy you know what listen this is the Wagyu of chicken all right uh greener pastures chicken that's a free ranging hormone free no antibiotics you name it this is chicken real chicken we get it real thin put a nice little coating of gluten-free dust on it and then it's lemon it's lemon caper butter and we do something a little different with our with our uh pasta we throw in a bunch of vegetables so you got some bread and golden beets artichokes fresh herbs little carrots and uh just a nice simple spaghetti super easy it's delicious i love that lots of value i'm noticing on your menu you're not skimping on these portion sizes you're definitely it's a steakhouse going to take this dishes home for sure oh goodness this is all right i gotta go for the sauce let's go right back on over to the foodie cam we are at King Steak on Post Oak boulevard we are talking with executive chef Eric Aldis, I do quality control. Oh lemony, oh creamy, capery, grass-fed, buttery, I'm so interested in, in capers. Yeah, I'm gonna talk about capers right, let's go to the cam. What are we looking at, Jeff? It's an Ora King salmon, delicious, very popular dish we serve that over a pesto cauliflower rice. Two nights a week, that's just the pesto cauliflower rice is my dinner. A little parmesan and lemon, love it. This one comes with golden beets as well and red beets, um, and then a little aged balsamic drizzle, nothing, it's not too crazy but wow is it delicious, you say that again, you said pesto cauliflower rice, cauliflower rice, so the rice is not actual rice, it's cauliflower, cauliflower we use that in two different uh dishes, we have the pesto cauliflower rice and then we have a uh cauliflower fried rice that's equally delicious. Now what made you decide on the cauliflower rice instead of the regular rice, just a little change or upgrade, trying to go for that clean eating and uh you know just taking it to the next level, yeah, and being like, you know, let's take this cauliflower, the little pesto in it, I love that because it's very nutritious, I mean the cauliflower is really good, riced cauliflower is one of the things i keep in my freezer because i try to sneak it in the mac and cheese with my 10 year old son that makes sense and you kind of just gotta slide it in and they don't even see it perfect which is good and they don't even really taste it either all right let's go back on over to the foodie cam we are with executive chef eric aldis at king steak taking a look at their incredible menu they just had a very successful houston restaurant weeks supporting the houston food bank what are we looking at here chef it's a 20 ounce uh texas strip um so difference between a new york strip and texas strip we're only using that half of the the loin that is like perfect for a new york strip sometimes you can get a a strip and it's inconsistent not as delicious or you have it one time and the next time it's not as good here we're making sure that those cuts are super on point when we butcher and we're making sure that we're only using the best cuts for that for this for our steaks for our texas strip so it's a consistently delicious strip that's what i call the texas strip and you did say 20 20 ounce 20 ounces and we do have we do have a 14 ounce as well who is eating the 20 ounce is it like a do do people share you know chef it's a big chop this is real this is not fake i will tell you we have put your hand a massive piece of meat chef do people share this like do people get a few and just do family style you know i'm gonna shout out to some of my boys we uh the Rice football team has become a regular staple coming up so this is Rice Owls i spent my whole summer growing up at Rice at all the sports okay yeah so so they they'll this is uh something they like to eat they can house the whole thing oh they like the 20 the 20 ounce strip yeah they can get it not the 14 ounce no the boys want the big sticks so it's the boys and uh they become really good friends so everything we do just i mean just all first class all right now anything that y'all have coming up here at King Steak in the fall what can we expect is there a happy hour that y'all have talk about thanksgiving christmas anybody who needs any dining plans for holiday is this potentially an option for them every hour is happy hour all right uh we have so we have of course thanksgiving uh we'll have live music on the 21st of this month uh Kelly Dean band will be here we clear out this area band goes up this turns into a dance floor it's a lot of fun uh reserve your tables now we have a Schaefer wine dinner on the 27th so it's wow yeah that's going to be a big one and then in november we also have 100 acres that we're going to do a beautiful wine dinner with as well so you do do wine dinners here yeah what we will next year we'll do 10 wine dinners there's 12 months so that's a lot yeah because the other two months are houston restaurant houston restaurant week and then december we're going to lay off wine dinners yeah because we're busy so that then that rolls us right into the holiday season uh booking your events and getting your christmas parties your holiday parties in that's already been super successful for us but we still got a little room left stay tuned to fox 26 and fox local and also reminder to check out houston restaurant weeks on youtube lots of incredible little tidbits for y'all there we'll see y'all next time on another episode thank you chef outstanding it would take me like six days to eat this though oh slice it family style yeah i know bring jim put in the air fryer