The three finalists in the Food Network's search for The Next Food Network Star stop by Rach's kitchen where they each prepare a five-minute meal under the watchful eyes of Rachael -- and their panel of judges!

Rory grills up her signature dish: a House-Fire Steak with Herb Butter, Chuck Wagon Potatoes and Sugar-Grilled Asparagus. "I live in a little town in Texas and my boyfriend's a cowboy," says Rory. "I'm always grilling up steaks but I was getting bored with just throwing them on the barbecue. So I came up with a little twist to give it a Texas flavor." Rory's also got a tip for giving your steak some smokehouse flavor: "Buy a cedar plank and wet it on both sides," she says. "Then put it on the grill, throw your meat on top of it, close the barbecue lid and watch it smoke. It's awesome!"

Josh aka JAG's dish, Linguini & Lobster Caribe, puts a spin on Italian pasta and gives it some Puerto Rican flavor. "I'm using what I like to call 'EVOO red,' which is achiote seed with olive oil," says JAG. "Achiote is like a poor man's saffron." To the "poor man's saffron" JAG adds some "rich man's lobster" to balance out the dish before finishing with his signature twist: "I'm going to 'JAG' it up with a little bit of Puerto Rico and add some culantro, which is a pungent cilantro with a peppery smell to it." JAG's side dish of Broccolini has him stepping back in time. "My mother used to make this for us," he says. "And now I'm grown up and adding the same ingredients to cutting-edge cuisine."

With her love of Paris always reflected in her cuisine, Amy's dish is all about French comfort food. "My husband's from France," says Amy. "And his mother always makes a side of lentils with a main dish when she doesn't feel like cooking. It's easy and it's a great protein." Amy's lentils accompany her Eggs En Cocotte, which put a gourmet spin on poached eggs. "You crack an egg into a buttered ramekin and add some cream and Parmesan cheese. Then you sit the ramekins in a pan of water and bake them in the oven, and you can just forget about them in there for a while," Amy explains. To give her dish a little more of a French twist, Amy tops it with a piperade, which adds a great vegetable flavor."

And what do the judges have to say? "Each of you just showed us you deserve to be in the final three," says The Food Network's Bob Tuschman. "I don't know how we're going to choose." His colleague, Susie Fogelson, agrees. "I think you all brought your 'A' game and to be able to go toe-to-toe with Rachael and her energy is fabulous." Chef Bobby Flay weighs in on the cuisine: "I'm exhausted from our world tour of food," he says. "We've been to Paris, Puerto Rico and Texas! We have a lot of talent here."