Great video but I have a question. If you let your steak rest for so many minutes, and your roast rest for 35 minutes, won't they get cold? What's the best way to let your meat rest while keeping it hot?
For a steak you can reheat quickly in a hot oven if you want, just to reheat the surface. The inside will not be cold after 5 minutes of rest. And by quickly I mean like 30 seconds under the broiler or something.
a good chef doesn't need a fancy kitchen with latest gadgets. Just look at street food abroad, all basic utensils reused 50000s of times for many years.
Interesting Jacques! As is usual, you are a genius. I have been experimenting with, up to 48 hours, dry salt brining on my steaks and I have to say, they come out really good. I always cook my steaks on cast iron regardless. We got rid of our gas grill in lieu of a pellet smoker a few years ago and I did not have good luck with steaks on it, but cast iron has been great! Thank you as always sir. Always take tips from a legend seriously!
Wow, it blows the mind! So, so , simple. A piece of good meat, salt and pepper. Olive oil. Good sear. None of that wet aged, dry aged bull shit. Simple veggie, just zuchinni. That anchovy butter is next level. Any Jack or Jill can master this technique. Thumbs up to the chef.
Thank you, dear chef, for this tutorial! I have the most difficult time getting proper grill marks on my steaks! I have learned so much from you!! Thank you!🥰
A really good cooking thermometer will get the same results, especially if the meat thickness varies, meaning it will cook slower or faster ( thicker or thinner) than what’s shown here.
The Grandmaster talks about an triangle steak. The beef board's hangings don't depict it in Wisconsin . Would be fulfilling to know where the cut comes from.
Looks very good, but i throw my steak on my grill for 3 minutes per side. I dont care about those grill marks. I let it rest for a couple of minutes. Perfect for my tastes. I do not put any butter or anything on my steak. I want to enjoy the beef flavor.
I really like your knowledge but … when are you going to show us how to actually grill a steak? You did not. The definition of grilling is always on a gas grill or a charcoal grill. It can also be done over an open fire, but NEVER in a frying pan! That’s frying-NOT GRILLING!!!
I saw your comment before I finished the video, and was gonna say something about how Europeans call their doneness about one stage higher than we do. But then I finished the video, and that's a bang on rare. I prefer medium, but Jacques's steak is not blue.
Great video but I have a question. If you let your steak rest for so many minutes, and your roast rest for 35 minutes, won't they get cold? What's the best way to let your meat rest while keeping it hot?
Cover with tin foil.
I don't think he meant let ir roast for 35 minutes.
For a steak you can reheat quickly in a hot oven if you want, just to reheat the surface. The inside will not be cold after 5 minutes of rest. And by quickly I mean like 30 seconds under the broiler or something.
Plate the steak on a warmed plate ❤
@@roncaruso931he said 35 minutes for a standing rib roast and 5 minutes for the steak
I love how Jacques' kitchen is well equipped but also not at all pretentious.
It looks cozy in there.
a good chef doesn't need a fancy kitchen with latest gadgets. Just look at street food abroad, all basic utensils reused 50000s of times for many years.
There's no way that's his actual kitchen
Jacques pepin... what a legend
I have never heard the resting meat explained in that way. It makes sense. Thank you
Right!
As someone who also loves rare steaks, this guy speaks to my heart! Man, that looks so good when he cuts into it at the end.
A thing of beauty, is it not? And that zucchini (one of my favorite vegetables) looked amazing as well.
@@Linda7647 Zucchini is technically a fruit ;)
@@gratephuldol So are tomatoes, but I still consider them a vegetable. 🙂
Fantatic. As always. When Jacques speaks, I listen.
My day is so much better when i take the time to watch ur videos chef. Mercí
Ah, getting back to basics. Merci Chef.
Interesting Jacques! As is usual, you are a genius. I have been experimenting with, up to 48 hours, dry salt brining on my steaks and I have to say, they come out really good. I always cook my steaks on cast iron regardless. We got rid of our gas grill in lieu of a pellet smoker a few years ago and I did not have good luck with steaks on it, but cast iron has been great! Thank you as always sir. Always take tips from a legend seriously!
I was fortunate to learn from him at FCI.
Wow, it blows the mind! So, so , simple. A piece of good meat, salt and pepper. Olive oil. Good sear. None of that wet aged, dry aged bull shit. Simple veggie, just zuchinni. That anchovy butter is next level. Any Jack or Jill can master this technique. Thumbs up to the chef.
Thanks for watching and leaving your comment!
There are two icons I watch every chance I get. Jacques Pepin and Steph Curry!
I wish we could see them together! Can you imagine?
I Love how every meal he prepares reminds him of his wife, You can tell he misses her.
i’ve always known about resting your roasts, but his explanation makes so much more sense
My favourite! Simple but, done correctly, so delicious.
Thanks for watching! We think so too.
Thank you, dear chef, for this tutorial! I have the most difficult time getting proper grill marks on my steaks! I have learned so much from you!! Thank you!🥰
Thank you for watching!
Looks yummy. Thanks for your cooking tips.
Perfect preparation and presentation. Thank you.
I love this man soooo much!
Perfect Grilled Steak of the gods, That looks good!!!
Everyone should eat MORE steak!! Quality beef is a superfood! Great video!
Steak cooking perfection.
Merci beaucoup. I eat less steak, but once in a while, I crave it. It’s good to know how you grill it.
Absolutely beautiful and perfectly cooked. No dry age, salt brine, science wizardry necessary!
Jacques is the master.
Absolutmont.Your right! I have been coerced by other steak videos that stray from the simple. I'm back, thanks Jaques
Thank you very much Sir.
That looks wonderful, and now I'm hungry!
Thanks Jacques, now you got me wanting steak!
Thanks Jacque! I like that pan.
Wow that's beautiful!!!!!! Happy cooking!!!!
its such a joy to watch these videos.
Thanks for the wonderful instructions. Looks delicious!😊
Magnifique!!!!
Great recipe!
Great video.
I learned something today. Thanks !
Thank you for being a cool person Jaques, I always enjoy your videos. Take care my friend.
A really good cooking thermometer will get the same results, especially if the meat thickness varies, meaning it will cook slower or faster ( thicker or thinner) than what’s shown here.
Perfect
,,a cool video keep up the great content.. Thank you… Greetings Jörg
Looks great
I need to make this anchovy butter
Thanks for sharing. God bless you.
The Grandmaster talks about an triangle steak. The beef board's hangings don't depict it in Wisconsin . Would be fulfilling to know where the cut comes from.
I think he is referring to tri-tip steak, a small, triangular, cut from the sirloin.
It`s a little blue for us but when it is steak house night after a martini and the lights down low it`s all good! Better blue gray.
Blue? Its rare. Not even close to blue. Its bright red/pink in the middle.
@@jamiegreenham4140Blue Rare is a description of degree of
doneness that describes extremely rare.
@thesweeples3266 and they arent blue rare. They are rare. This isn't difficult.
@@jamiegreenham4140 blue
@@thesweeples3266 blue
Can I serve steak butter over anchovies?
Looks good to me Mr Pepin❤
Good video Jacq !
90s fine dining right there
👍🇺🇸 yummy chafs Jaques Pepin 👍
Oh. I need one of those pans. But what of deglazing?
Top Man....
I love ❤️ 😍 grilled meat, fish, champions you name it we are still waiting to be sunnier enjoy your meat chef merci!!! 👨🍳 😅😅
Oooo steak 😊
Самый крутой Стэйк в Боливии и Бразилии!
What kind of steak is he cooking?
What kind of oil did you use Chef?
It’s olive oil (says so at bottom right when he pours it but it might be a bit hard to see)
I love how he says the zuchini is the garnish. 😂
If this is cast iron, couldn't someone make a pan that has diagonal lines on it already?
I love him as a chef. If you guys could simply edit out, the slurping sounds he makes in the audio, these videos would be way more watchable.
Hi
That steak is perfect in appearance like it slided off of a culinary book page but is so raw i wont eat it
Chef likes it rare!
My late uncle wouldn't approve steak without frites
Great grilling technique for marking, however Jacque cooks steak way too rare.
:
I think that’s under done.
yeah
Looks very good, but i throw my steak on my grill for 3 minutes per side. I dont care about those grill marks. I let it rest for a couple of minutes. Perfect for my tastes. I do not put any butter or anything on my steak. I want to enjoy the beef flavor.
Argentinian: That is raw meat.
American: that is awesome
@@JoeandAngie Yes, traditionally in argentina the meat only was eaten well done
@@robertoyamakata6672in America, we call that leather and use it for wallets and belts
@@jamIam6548 😂
beef
The cooked steak was put back on the same plate 🍽 as the raw steak. Very poor food hygiene practice.
bs tbh
I really like your knowledge but … when are you going to show us how to actually grill a steak? You did not. The definition of grilling is always on a gas grill or a charcoal grill. It can also be done over an open fire, but NEVER in a frying pan! That’s frying-NOT GRILLING!!!
As much as I love this dude, that ain't no way to cook a steak that thick. Rare? That thing is raw.
I saw your comment before I finished the video, and was gonna say something about how Europeans call their doneness about one stage higher than we do. But then I finished the video, and that's a bang on rare. I prefer medium, but Jacques's steak is not blue.
Perfectly done
If it's not bleeding it's not a good steak. No sense in burning out the flavor.
No, that’s just right….
Well done eaters need not comment.
Not impressed. Broiling is better.
Hate “marked” steaks- pointless and unattractive and unnecessary.
So dont mark your steak ! But most people seem to like to so ............
Grill marks, bud.
That’s your opinion!
My opinion is VASTLY more popular then yours ! Sorry buddy ...................