Russell Crowe

But my mother said, you still have to make a contribution to the family.

So if you're in town on a Monday night, you have to cook in the restaurant.

So I do like cook 150 steaks on a Monday night if I was in town.

and you know just over time I cook it to my own taste obviously you use charcoal hardwood what do you use I use gas most of the time you throw oil over the gas yeah what kind of oil olive oil because I want I just want that absolute heat so it sears the steak you know particularly when you first put it on the grill so it hits the grill and it's actually surrounded in flame you know

Yeah, well, that only lasts for a few seconds, but that's going to give you the color that you want.

Because when I put it down on the grill, I want the color on that side because generally I'm only going to turn it once.

Really?

Yeah, I want that first hit to sear the outside of the steak, and that's the side that gets presented to the person that's going to be eating it.

Doesn't matter.

But, um, normally, uh, we only cook, you know, sort of restaurant cuts.

So, um, our, I feel it, I think is your tenderloin.

Um, uh, our port house is your New York cut.

Um,

Yeah, see, that's a Scotch fillet.

Oh, okay.

Interesting.

Funny, we have different names for the same bits of meat.

But, yeah, so New York strip is porterhouse where I come from.

Yeah.

That's a T-bone.