Soilwork Cook Their "Gammel Dansk Infused Steak Majestic" - COOKING AT 65MPH Ep. 11

What's up everyone, this is Bjorn, this is David, and we're from Solwork. And today we're gonna be cooking at 65 miles per hour. And we're gonna make a what? Gamaldansk infused swedish steak with Gamaldansk butter and Gamaldansk glazed vegetables. And we'll tell you more about the Gamaldansk later. We're gonna be making a Gamaldansk butter and to get back to the Gamaldansk, it's basically herbal schnapps, herbal bitter digested. It's actually danish, it's not swedish, but a lot of people from the south in sweden drink a lot of this and it's pretty much the official drink of Solwork. This is going to be just about everything we're making today. So this is a steak we're going to treat it with Gamaldansk, like a grated Gamaldansk glaze and perhaps drip some Gamaldansk on it before it's soaked in. Should we start with giving the steak some room to breathe? Yes. When we do this at home we usually drizzle some Gamaldansk on the steak to let it soak in like this lovely herbal flavor to really like enter at the stage. Are we doing the butter now? Yes, I guess. It's still kind of soft. You might, for example, microwave it for like 20 seconds. Oh yeah, yeah, yeah. Yeah, should do it. Put this in the fridge after we've mixed it up. It's going to be used for the baked potato. Crushing the garlic. You want lots of garlic or just a tad? Cholula, chipotle, smoked chipotle. We're doing swedish-mexican fusion cooking this year. Yeah. How much of this do we want? I probably need some salt as well. We've never done this before so this is going to be... We always do this. Oh yeah, yeah, sure. Every like holiday in Sweden we do this. Me and Björn, we like every Christmas, every New Year. Every Christmas. Our families are... 1982. Sometimes they're disappointed. I'd ask if we're not appearing and want to celebrate with them because we're doing this traditional dish together, but they've learned to live with it. Okay, so we'll put this in the fridge. Yeah. Always hard to find room in a fridge full of us. Hopefully we'll stay there. For this swedish-mexican fusion glaze we start by some blueberries. Get that like florist, forest flavor. As a foundation for the exotic stuff that are coming on top. Get some more garlic. I guess garlic, why not? Have we explained why we crushed the garlic? If we explain what? Yeah, why we crushed the garlic first? No, I guess we haven't. Because we're destructive metalheads. Yeah, yeah. So we always crush everything. We crush everything. Yeah, it's the glaze that's coming off the meat. I guess for the vegetables as well. Yeah. This is like the soul of the dish. It's in here or it's gonna take shape in here. Yeah. Some barbecue sauce. In Sweden we make our own, but we have to take some shortcuts on the road. It's an old danish. That's good. Like we replaced some of the traditional like chili spiciness with the herbal fire from old danish. That's a slightly better aftertaste. That's the way it's supposed to be. It's gonna be delicious. Yeah. So we've decided. This whole dish suddenly just became so much trashier. So we decided to add some grape jam. In Sweden we usually have lingonberry jam, but we're in the U.S. This will get caramelized on top of the meat. So you get this lovely brown amber texture from the caramelized grape jam. How do you want them? Like wedges? We're gonna make baked potatoes now. Yeah, but that's So this is my favorite steak knife. It's been in my family for generations. It's perfect for everything in the kitchen. Only knife I have at home and I always take it with me wherever I go. And I know how to play soy work songs with only three fingers in case an accident happens. Because we're professionals. Portobello mushrooms as well for the non-carnivores of man. So just bristle I guess? Yeah, a light bristle. Bibum. Cheers. Let's go. Very tasty place. Like Dee Snider on the Steak Hunger cover. Ah, listen to that. Let's have a piece. Skin side down first I guess. What do you call it? Flambe. That's gonna be the big final. We can do the flambe on the grill. With bourbon I guess. Because bourbon is sweeter than Gamlazka. Do we have any matches? Perhaps we can ask at the bar. I guess we should sprinkle some more salt over that. That's a beauty. Should we turn it around? Yeah, we should flip that. Flip that thing. Almost like my coat. It looks exactly like the steak we made at Christmas in 1986. Yeah, yeah, that Christmas. It was a magical Christmas. Do you know how to find medium or rare? No, that's usually your job. Yeah, so I guess rare is the chin, medium is the nose, and well done is the forehead. This is the nose. We should probably let it rest for a while now. We're gonna let the beef take a nap for now. That's gonna be juicy and tender when we open it. Portobello time? I think it is. That's looking fantastic. Crisp. Packed with flavor. Just cracking your flesh. Now we're getting to the metal part. So, Dirk, how do you like your portobellos? Well done, medium? Oh, I like them well done, so they're looking amazing. Are they Gamlazka infused? Yeah, they're Gamlazka infused. Everything is Gamlazka infused. Extra special treat. Are you surprised we had a Gamlazka theme on this? I didn't see it coming. Never would have imagined that. We were thinking like more Vietnamese, Vietnamese-Polish cooking perhaps. Do you want some shallots? Oh, please. Can we serve the vegetables on this one? That's what I'm talking about. Can we do this every day? So let's do the bacon and then the flambe. But we need matches. They don't have matches. All across the street maybe. The burning of animal fat. Perfect. And fire. So now it's just a pièce de résistance. So this is going to work very well with Gamlazka. Blueberries and Swedish tempers. We didn't find any matches, but we're still trying to do bourbon flambe on the steak. This might be the last thing I ever do. So this is like 100 proof. Rocket fuel. 50% alcohol, so it should... The small flambe. But it's almost a flambe. A double-sided flambe. It's a Swedish specialty. Me and Björn have done this since 1984. And you invented the double-sided flambe. So it's become something of a tradition. You should introduce... This is fantastic stuff. So now we'll... There's a French term called tranchée. Do you use it in the US? Tranchée? Perfect. Slightly red in the middle. Awesome. Feel the Gamlazka. And this goes well with a Death Wish. No, Deadbolt. A Californian blend. Thanks, Björn. It's been a journey. Thank you, Dave. That was awesome. This... I like it. Do you feel the blueberries? Yeah, I do. You do? Yeah. That's a perfect match. The Death Wish and this. This is Gamlazka-infused majestic steak. No, steak majestic. Steak majestic. That's what it is. Thanks for being with us. It's been a pleasure. Do you want a taste of this? Yeah, you go ahead. I'm just a sous-chef. And some of the meat. Some of the sweet potatoes. I'll get in there, too. Some of the portobellos. Heaven on... No, we're in Malabon. This is hell on a fork. Yeah, hell on a fork. I'm waiting for you, Björn. I'm waiting. Okay. You ready? No, no, no. I need some potato. And there we go. All right. It feels like being back in Sweden again. It's not that Christmas. Yeah. 87. 87, that's right. Magical Christmas. Snow was falling. Reindeers were singing. We're doing this. Did you try the bacon? No, I didn't try the bacon. There's a lot of drama in this bacon. Smoky, tender, juicy.