I have been doing my weekly vlog for almost two months now. With a topic in mind, I go around the city to record footage and share my input on different subjects. I was at UpTown 26 working on a clip about the strange things people do on WeChat Moments. Since I was at a steakhouse—where dry-aged steak is their specialty—I decided to take a small clip of the big steaks in the dry-aged fridge. At the same time, I thought it would be interesting for me to do a steak dish, as someone who does not eat beef.
I contacted Camila Silva, the restaurant manager of UpTown 26 and asked if the chef can teach me a recipe for Billy in the Kitchen.
Our main discussion was what I would learn to cook. Silva and the chef, Sam Zheng, said a tomahawk steak. Honestly, I was afraid to do that because I believe most people would not make a tomahawk steak at home. After going through the menu a few rounds, we decided a tenderloin steak with goose liver is a more home-friendly option.
Zheng already prepared the ingredients before I arrived. There were not too many steps or tricks involved besides doing a quick marinade and watching the cooking time carefully.
It seems like a simple dish to make; however, it is surprisingly challenging. Without Zheng by my side, it would have been difficult to judge if the steak or goose liver were under or over cooked. This dish is expensive if you eat out or cook it at home. You need to have confidence in your cooking skills and follow the directions carefully.
Make it Yourself
7. Finally, add a bit of salt and black pepper. Now it is ready to be served.