High Steaks

This week's episode was all about the meat. First, the chefs had to butcher their own Tomahawk chop to create a dish for famed Chicago chef Rick Tramonto. Spike was lauded for his excellent butchering and got the advantage of choosing his proteins first in the Elimination Challenge. For the Elimination Challenge, the chefs had to create an appetizer and an entree to be served at Tramonto's Steak and Seafood ... to Top Chef winners Harold Dieterle, Ilan Hall, and Hung Huynh. Although Spike had an advantage, he unwisely chose frozen scallops from the pantry and was sent home, just shy of the finale in Puerto Rico, while Stephanie's sweetbread appetizer and beef tenderloin dishes earned her the win.