Justin Inagaki, executive chef of Hy’s Steakhouse, and lead bartender Chris Maueur join chef-host Grant Sato for a discussion on grading beef and cuts of beef. The chefs also show how to make Hy’s creamed corn.

• 2 ears corn
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1/2 cup heavy cream
• 1 tablespoon vegetable oil
• Salt, to taste
• White pepper, to taste

Cut kernels off cobs and set aside, reserving cobs.

Heat small pot on low; add butter. When melted, add flour, stir until well combined and add milk and cream, stirring well to keep lumps from forming as it simmers. Add cobs. Reduce liquid by half, then strain out cobs.

Heat small pan on high. Add oil and corn kernels; saute 1 minute. Add milk mixture, season with salt and pepper; simmer 2 minutes. Serve hot. Serves 1.

Nutritional information unavailable.

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.