Dude I love the way you lay out your videos. You ask a question in the thumbnail, you answer the question in the first 10 seconds, then you show your work the rest of the way. I love it.
Ingredient report (I'm doing one more because I don't think a lot of people saw my announcement): Mayo and pickled onions were not seen in this video. This has been your ingredient report. I'm going to be taking a short break from commenting for now. Don't worry, there's nothing bad happening right now, it's just that I want to not worry about commenting for a while. Thanks everyone, I'll see you soon!
I love the fact that you throw a lot of love Kenji's way since you recognize the groundwork he laid in using breaking down food science to an easy to digest format for the homecook, but I hope you recognize that you also picked up that ball and RAN with it. You make great vids that highlight exactly how I think when I cook.
I feel like pepper can also be treated like salt. Some salts are meant for seasoning before and after, like Kosher vs Maldon. The same can be said for pepper. Ethan, if you see this let me slip into your DMs... I have an idea.
@@mikeyaustin7526 Actually the word "kosher" in the context of kosher salt has nothing to do with purity, and is only a reference to its use in meat processing.
Why? It will still be there in your YT Notifications for time immemorial, right? 😏 Stopping your life mid-sentence is no way to live. Are there many great YT vlogger cooking channels out there? Of course... millions of them. Do I stop my life for any one of them? Nope. Stay safe and well, to you and yours, from the greater Seattle/Puget Sound area, ok? ⚘ 🙏❤🙏 ⚘
I feel like with these kinds of experiments you should've done a blind taste test and gotten someone else to help mix them up since you might have certain biases because knowing what you've done to the steaks might give you some expectations for what it should taste like from what you've read/studied
The main value I want to get across in these videos is the underlying food science and mechanics of how they work. This way we can understand how the choices we make in our home kitchens can affect the final product. There is no right/wrong, since how we perceive and enjoy food is highly individual. For example, if I did a blind taste and say 7 of 10 people preferred using the pepper after searing that doesn't mean the other 3 people are 'wrong', they just don't prefer it. When I give my taste perspective, I'm not trying to convert people to a particular technique or method. I may think it's a better way to do it based on my experiences, but at the end of the day, I want each person viewing to decide to use the information/technique/ingredient based on what works for them. I'm not losing sleep if no one actually decides to use pepper after searing :) That being said, I'm open for blind or more controlled taste tests as the more information the better IMO. it's just hard since I film during the day when most people are working. As the channel grows the goal is to hire people who could help with that, and also when travel is open and large gatherings are fine, I'd love to do a 'meet up' where we run a taste test experiment with like 100+ people and make a video out of it!
@@EthanChlebowski Ah okay! I was wondering why we didn't get it from other people's perspective as well. If you're doing these while everyone else is working I guess that means you're a full time youtuber now! That's awesome :)
What I do is put the pepper on before I grill it, then right after it’s done I add compound butter that I’ve made ahead of time that also has ground pepper, rosemary garlic and MSG (that’s right MSG baby!). Then I wrap it in aluminum foil and let it sit and rest. It turns out amazing. BTW the drippings left over in the foil I make a simple sauce with to drizzle over the meat or the German fried potatoes I make with it.
IMO it depends on what you're trying to achieve. If I'm making a cheap steak I'm gonna do Adam's method. If I have a super expensive Wagyu or something, I'll stick with salt and pepper so I can actually taste the quality of the meat instead of a bunch of herbs and spices too.
Cooking the pepper mellows out the flavor just like how cooking an onion mellows out its pungentcy. Idk who enjoys the taste of raw black pepper like that on a steak to distract from the steak.
Your videos are by far my favorite out of all the cooking channels. You make videos on a variety of foods and cuisines, as well as make videos on very healthy foods/alternatives. Keep up the work!
Ethan, could you make a video on the best dish you can cook up with your findings on food so far. Such as, sous-vide + pepper your steak at the end, and other ideas etc.
Me too tonight is gonna be great, if any of you guys have a Samsclub by you, please and go buy this butter because it will make your steak turn into a heavenly steak the name is “ Chef Shamy Garlic butter with Parmesan cheese and Basil” you will not regret this I promise
8:06 This relates to the French sauce "sauce au poivre" if I'm not mistaking. It's a basic pan sauce ie: Sear steak, deglaze with wine, throw in cracked pepper and a few toasted whole pepper corns, mount with butter off the heat. With this method, you get the almost sweet aroma of black pepper in the sauce + its pungency if you bite into a whole corn.
Personally for most seasonings I find adding the seasoning right before you take the steaks off and just flashing each side of the seasoned steak for a second adds just a small amount of flavor, maybe it's just placebo, probably, but it do taste good
YES! Toasted pepper is AMAZING! Also a reason to pepper before as well as after! The pepper becomes toasted while the steak cooks! Raw pepper just does not have the same nuanced toasted flavor.
Thanks Ethan! You may have already done a video like this, but can you do a video talking about dry brining steaks with salt?! I really enjoy all the knowledge I gain from watching you!
Thank you for making this video! I have been arguing with people for years that pepper is best applied freshly ground at serving time. I don't even add it to things like soups at all during cooking time, all it adds is ugly black speckles. Just add at serving. Always pepper meats though, always.
Yes, so true. I prefer toasty on beef but fresh on chicken myself. We all have different preferences depending on how we were raised etc. etc. I like how Ethan doesn't tell us which is best, but simply how different each version is. I really appreciate that kind of attitude.
I wanted to do au poivre on a grill, but thought all pepper would fall off. So I made a crust on a grill, and the used a little dijon to stick the toasted coarsly ground pepper afterwards. And that is how I learned how much milder the pepper gets when searing. I mean you can try it, but it's extremely spicy.
Usually I only use salt on my pepper, often dry brining for a few hours before hand. However, when I feel the urge for some pepper, I usually add it to the dry brine, meaning much of the aromatic compounds travel into the steak when cooking. Maybe an experiment like this would give me the excuse to pig out on a few pieces :)
When i'm ''Sous-viding'', I usually put the whole pepper grain, without grinding it, the more peppery flavor i want; the more pepper grains I add. It works really well with large pieces of meat. Rough grinded pepper is preferable with small pieces though.
Great video, I appreciate the research and time you took to film and edit. It is interesting that heat breaks down the compounds in the pepper making it less flavorful because toasting spices brings out the oils. However my experience has always been that pepper does burn. This is from years working in restaurants including Michelin starred. If something doesn’t improve the flavor, I choose not to add it. Not trying to be controversial, just my opinion. Great video!
Ah! It's really interesting to end up with a similar conclusion but I did not know the proper reasons. I thought it was because pepper would burn AND stick to the pan thus not staying on the steak and flavoring properly since I did not have the tingling pepper-ish flavor. So I started applying it later, right before serving. The goal was improved flavors and also less wasted pepper 😂 haha Keep up the great videos!
I’d love to see you do a video on pork crackle (on something like a pork shoulder roll rather than a flat pork belly). Every man and their dog seems to have a different variant of roast then finish under the grill, or grill then roast, or no grill at all, start the oven hot then finish warm, or finish real hot. Salt it overnight, or just before cooking is fine, oil and no oil. Not to mention the fancy extra things you do (like your wing tests) where you add baking powder.
I'm glad you made that point about steak au poivre, thats always been my response to the burned pepper myth. Btw much like the L in your last name (I just watched a kenji video about carnitas and saw your comment about how to pronounce your name) when you say 'poivre' you can ignore the last 2 letters, so steak oh pwav.
Michelin Star Chefs: "add pepper then sear" TH-cam content creators: "no I don't think so" Not convinced on these clickbait level videos on peppering your cutting board and whatever else.
The real winner is the person who gets to eat 3 steaks as part of the experiment! I've always done a coarse blend of different peppercorns after cooking. I like the different flavors that come through with green, red, and white in addition to the normal black. That could be a fun experiment as well. I've never really separated them to see which notes specifically pair best with steak.
I always do both... same with salt... add about 75% before cooking then add a little more after cooking, usually at the table, where each guest can adjust it to their preference
A few years back I found a spice seller (Burlap & Barrel) who had many spices you could sample, including peppercorns. They offered them for us to try. I think I went through 2 bottles of water trying to get back my taste buds after chewing on a peppercorn. I was surprised that it had flavor instead of just like... a mild burn. But I've since learned. (I highly recommend Burlap & Barrel). I also pepper before I cook a steak, usually before reverse sear. I'll have to try the other timings.
If you love pepper, I've got something you've got to try. Take a spoon of decent vanilla ice cream. (doesn't have to be super-premium, but at least make sure it's not "lite" or whatever.) Put on some freshly ground decent black pepper. (I prefer tellicherry, but... do you, man.) Okay, maybe a bit more pepper than that. A little more... a little more... a tiny bit more... and... nice. Shoot for "Most people would look at your weird" levels" And then... enjoy slowly.
What about salt? Does it matter when you add that? Also, do you have any suggestions for freshly grinding peppercorns? While I agree that the coarser grind tastes better, I don’t bother anymore because grinding it manually takes about ten minutes just to grind a quarter teaspoon. Those black pepper grinders are crap.
Would love intel and recommendations on pepper mill grinders! Been meaning to replace my 10 year one and the research is killing me lol. Thanks Ethan! 💪🏽❤️
This is great for me to know. i want a pepper taste but very specifically dont want that pepper kick, i want balance. Ive been scared to add too much pepper because of this. Now i know i can cook off the kick
Definitely must season with fresh ground pepper (and course kosher or sea salt). I usually use a bit of cumin, chili powder, and garlic power as well to my seasoning mix.
shrug, never had an issue with 'burning' my pepper by seasoning properly. I do season with S&P throughout the process though so it gets a fresh dash at the end.
@@organicallyhannah Did either of you watch the video at all? Less than 30 seconds into the video he says it has nothing to do with it burning. One minute in, he burns some pepper by itself and says he's never seen it that dark on a steak, and if it was then the steak was probably burned too. Then he does a test with three steaks peppered at three different stages and says he likes the one with pepper added after cooking better because the pepper is more pungent. That's it. "Snobby critique", jfc. Is that what they call projection?
I've always been a big proponent of doing both. As in adding pepper before to get that roasted and toasted pepper flavor, then just a little bit more after to get fresh spicy tingle.
My issue is I simply don't enjoy black pepper. If it's added to, say, scrambled eggs...it completely ruins them for me. Seasoning my steak with salt and pepper before cooking is totally fine though, but if someone rubbed pepper all over my cooked steak I'd be pissed, hahahaha. This is all in my own personal taste, though. Not knocking anyone that likes it.
I've been loving your latest videos, it's inspiring me to change recipes that I feel the process doesn't make sense for maximum flavour and is helping me to transition to cooking without recipes more often
Love the experiment and the channel. Thanks for sharing man. Never believed the myth of burnt pepper, liked you I imagined if it really did burned badly people wouldn't like it. Also, if you want to cleanse your palate easier, try carbonated water.
you put course ground pepper before and then at the table you a mill with a very fine grind for after the steak is done. that is how i learned to eat a simple steak and potatoes.
I really enjoy the flavor of pepper seems especially on meat and potatoes I found this quite interesting we'll be doing some of my own experimentations to find out what I like best
when I eat at chain steak places, if there is a pepper grinder on the table, I will grind out a pile of it and dip my pieces of steak in it because it tastes amazing.
I use salt and pepper as a accompaniment to the beef flavor. In other words I want that beefy flavor to shine through and the rub to compliment not be the star of the show. Good content and of course I always enjoy your video quality.
The reason why I add pepper before searing is that my garnish usually contains more than enough pepper flavor. Also regarding sous-vide, it's well known that adding pepper and rubs before sous-vide is pointless for the steak itself BUT the flavor compounds are all released into the sous-vide juice with which you can make an extremely flavorful sauce.
Can't be totally pointless. I'm sure some of the flavor penetrates the steak. Probably just not as pronounced as putting it on the steak before grilling.
How about in a future video, I will be explaining why this is the best way to season steak, plus Knorr? No Marco memes, it’s your choice schit or calling me Marco allowed.
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Dude I love the way you lay out your videos.
You ask a question in the thumbnail, you answer the question in the first 10 seconds, then you show your work the rest of the way. I love it.
Q: When should I put pepper on my steak? Before, during or after cooking?
A: Yes.
That's my boy
Ingredient report (I'm doing one more because I don't think a lot of people saw my announcement):
Mayo and pickled onions were not seen in this video.
This has been your ingredient report. I'm going to be taking a short break from commenting for now. Don't worry, there's nothing bad happening right now, it's just that I want to not worry about commenting for a while.
Thanks everyone, I'll see you soon!
Thanks for everything, good luck and see you soon
Howdy!
Thank you brother. We appreciate all you do
We appreciate you.
I love the fact that you throw a lot of love Kenji's way since you recognize the groundwork he laid in using breaking down food science to an easy to digest format for the homecook, but I hope you recognize that you also picked up that ball and RAN with it. You make great vids that highlight exactly how I think when I cook.
I always pepper before AND after. Toasted pepper is a neat flavor, but the fresh stuff packs a unique punch
My dumb Chess brain: "Why is he holding a giant pawn in the beginning of the video?"
😂😂
Pattern recognition at it's finest.
Too much Queens Gambit :D
@@ketsuekikumori9145 And my brain thought he said cheese brain
Extreme chess.
I feel like pepper can also be treated like salt. Some salts are meant for seasoning before and after, like Kosher vs Maldon. The same can be said for pepper.
Ethan, if you see this let me slip into your DMs... I have an idea.
What’s kosher salt ? I thought kosher was a Jewish term, but I always see it on America recipes
@@ck15 kosher salt refers to the fact that it isn't messed with, pure. Most specifically there is no added minerals or iodine.
@@ck15 kosher salt is just a loose flaky salt.
@@mikeyaustin7526 Actually the word "kosher" in the context of kosher salt has nothing to do with purity, and is only a reference to its use in meat processing.
@@ck15 kosher salt is a coarse grind of salt. That's literally the only difference
The only TH-camr I’ll drop everything to watch
Why? It will still be there in your YT Notifications for time immemorial, right? 😏
Stopping your life mid-sentence is no way to live.
Are there many great YT vlogger cooking channels out there? Of course... millions of them.
Do I stop my life for any one of them? Nope.
Stay safe and well, to you and yours, from the greater Seattle/Puget Sound area, ok?
⚘ 🙏❤🙏 ⚘
Ah So that’s why your kid has a dent in their head
I feel like with these kinds of experiments you should've done a blind taste test and gotten someone else to help mix them up since you might have certain biases because knowing what you've done to the steaks might give you some expectations for what it should taste like from what you've read/studied
The human mouth has 10,000 tastebuds. Google it.
He's giving his perspective/opinion. ⚘
It's not scientific. He's giving his taste opinion and he didn't say it was close. Don't see why a blind test would be needed
The main value I want to get across in these videos is the underlying food science and mechanics of how they work. This way we can understand how the choices we make in our home kitchens can affect the final product. There is no right/wrong, since how we perceive and enjoy food is highly individual.
For example, if I did a blind taste and say 7 of 10 people preferred using the pepper after searing that doesn't mean the other 3 people are 'wrong', they just don't prefer it. When I give my taste perspective, I'm not trying to convert people to a particular technique or method. I may think it's a better way to do it based on my experiences, but at the end of the day, I want each person viewing to decide to use the information/technique/ingredient based on what works for them. I'm not losing sleep if no one actually decides to use pepper after searing :)
That being said, I'm open for blind or more controlled taste tests as the more information the better IMO. it's just hard since I film during the day when most people are working. As the channel grows the goal is to hire people who could help with that, and also when travel is open and large gatherings are fine, I'd love to do a 'meet up' where we run a taste test experiment with like 100+ people and make a video out of it!
@@EthanChlebowski Ah okay! I was wondering why we didn't get it from other people's perspective as well. If you're doing these while everyone else is working I guess that means you're a full time youtuber now! That's awesome :)
Are his bias gonna be that strong though? I don't think it's necessary tbh.
What I do is put the pepper on before I grill it, then right after it’s done I add compound butter that I’ve made ahead of time that also has ground pepper, rosemary garlic and MSG (that’s right MSG baby!). Then I wrap it in aluminum foil and let it sit and rest. It turns out amazing. BTW the drippings left over in the foil I make a simple sauce with to drizzle over the meat or the German fried potatoes I make with it.
It seems like you proved why Adam Ragusea prefers to season his cutting board vs his steak.
IMO it depends on what you're trying to achieve. If I'm making a cheap steak I'm gonna do Adam's method. If I have a super expensive Wagyu or something, I'll stick with salt and pepper so I can actually taste the quality of the meat instead of a bunch of herbs and spices too.
Cooking the pepper mellows out the flavor just like how cooking an onion mellows out its pungentcy. Idk who enjoys the taste of raw black pepper like that on a steak to distract from the steak.
I prefer to season my mouth, instead of the cutting board
@@Pwn3dbyth3n00b tbh it “mellows it out” enough to not even be able to taste the pepper
The herbs and spices are great, but I'm a big proponent of salting beforehand!
I love how you add the infographic at the end. It's so useful!
This should be the future of cooking. Science is making the kitchen so much better. And by science, I mean Ethan lol
Adam ragusea also does cooking experiments like garlic vs garlic powder /other garlic products
Your videos are by far my favorite out of all the cooking channels. You make videos on a variety of foods and cuisines, as well as make videos on very healthy foods/alternatives. Keep up the work!
Would love recommendations and intel on pepper mill grinders! Thanks Ethan! 💪🏽❤️
Never thought of the science behind it but I've always seasoned (S&P) before and after... Just the way I was taught I guess!
Ethan Chlebowski - genuine, straight to the point, well informed, doesn’t act ridiculous. Thank you, mustache man
Ethan, could you make a video on the best dish you can cook up with your findings on food so far.
Such as, sous-vide + pepper your steak at the end, and other ideas etc.
Got a steak in the fridge ready for dinner, perfect timing
How was the steak?
Me too tonight is gonna be great, if any of you guys have a Samsclub by you, please and go buy this butter because it will make your steak turn into a heavenly steak the name is “ Chef Shamy Garlic butter with Parmesan cheese and Basil” you will not regret this I promise
8:06 This relates to the French sauce "sauce au poivre" if I'm not mistaking.
It's a basic pan sauce ie: Sear steak, deglaze with wine, throw in cracked pepper and a few toasted whole pepper corns, mount with butter off the heat.
With this method, you get the almost sweet aroma of black pepper in the sauce + its pungency if you bite into a whole corn.
French cuisine sukcs so much!
When I cook steak, I put black pepper on before, during and after cooking. I just really love black pepper.
Look up the company Burlap and Barrel. Try the Zanzibar peppercorn.
I am so appreciative of you providing the main result first. Thank you
Personally for most seasonings I find adding the seasoning right before you take the steaks off and just flashing each side of the seasoned steak for a second adds just a small amount of flavor, maybe it's just placebo, probably, but it do taste good
2:16 Alex toasted his pepper for caccio e pepe for extra flavour
YES! Toasted pepper is AMAZING! Also a reason to pepper before as well as after! The pepper becomes toasted while the steak cooks! Raw pepper just does not have the same nuanced toasted flavor.
Thanks Ethan! You may have already done a video like this, but can you do a video talking about dry brining steaks with salt?! I really enjoy all the knowledge I gain from watching you!
Thank you for making this video!
I have been arguing with people for years that pepper is best applied freshly ground at serving time.
I don't even add it to things like soups at all during cooking time, all it adds is ugly black speckles. Just add at serving. Always pepper meats though, always.
This is exactly why I always add pepper first. Love the flavor not the spice.
Crazy how a few months ago you were sitting at less than 200k subscribers. Awesome seeing your channel getting the views it deserves
I just love the fact that you get an answer in the first 30 seconds to the question that is the title of the video!
It also might depend whether you like the toasty compounds or the raw compound.
Yes, so true. I prefer toasty on beef but fresh on chicken myself.
We all have different preferences depending on how we were raised etc. etc.
I like how Ethan doesn't tell us which is best, but simply how different each version is.
I really appreciate that kind of attitude.
Loved the video!! However I was anticipating one thing that u missed. Pepper added before sealing the bag and set to freeze overnight or few days.
Some solid advice here. There's always lots of focus on when to salt things, so thanks for taking the time to teach us about pepper :)
I wanted to do au poivre on a grill, but thought all pepper would fall off. So I made a crust on a grill, and the used a little dijon to stick the toasted coarsly ground pepper afterwards.
And that is how I learned how much milder the pepper gets when searing. I mean you can try it, but it's extremely spicy.
Another great and informational video! Would totally try the method of adding the pepper after searing.
Usually I only use salt on my pepper, often dry brining for a few hours before hand. However, when I feel the urge for some pepper, I usually add it to the dry brine, meaning much of the aromatic compounds travel into the steak when cooking. Maybe an experiment like this would give me the excuse to pig out on a few pieces :)
1:12 The pepper is also not on a direct dry heat but will be cooking in rendered fat too. So the pepper is fried to some extent in that regard.
When i'm ''Sous-viding'', I usually put the whole pepper grain, without grinding it, the more peppery flavor i want; the more pepper grains I add. It works really well with large pieces of meat. Rough grinded pepper is preferable with small pieces though.
I always put on pepper before and after lol
Great video, I appreciate the research and time you took to film and edit. It is interesting that heat breaks down the compounds in the pepper making it less flavorful because toasting spices brings out the oils. However my experience has always been that pepper does burn. This is from years working in restaurants including Michelin starred. If something doesn’t improve the flavor, I choose not to add it. Not trying to be controversial, just my opinion. Great video!
I pepper it before and after. I like pepper.
This is legitimately a question I have asked myself many times. Thanks Ethan for answering it.
Thank you for answering the titles questions instantly ❤️
Ah! It's really interesting to end up with a similar conclusion but I did not know the proper reasons. I thought it was because pepper would burn AND stick to the pan thus not staying on the steak and flavoring properly since I did not have the tingling pepper-ish flavor. So I started applying it later, right before serving. The goal was improved flavors and also less wasted pepper 😂 haha
Keep up the great videos!
I always pepper before. Brush both sides with oil, salt & pepper, searing hot plate - 2 minutes each side and then into the oven for five minutes.
Let's start a new game where we take a shot every time Ethan says "Flavor Compound" :)))
Hate to break it to you, but not everyone who watches this channel are boozers.
Really? Yup! ⚘
I'm gonna do that with dabs instead. Imma go through a full jar of hash no doubt lol
I am drunk now :)
Ethan drink at "flavor compound"
Babish drink "cohesive"
Chef John "You are the blank of your blank"
You do topics I’ve been curious about but no one ever explores, or in the way you do so well. 👏
Hey Ethan, love your videos. Could you do a video on meat storage, freezing, and thawing?
I’d love to see you do a video on pork crackle (on something like a pork shoulder roll rather than a flat pork belly). Every man and their dog seems to have a different variant of roast then finish under the grill, or grill then roast, or no grill at all, start the oven hot then finish warm, or finish real hot. Salt it overnight, or just before cooking is fine, oil and no oil.
Not to mention the fancy extra things you do (like your wing tests) where you add baking powder.
Big kudos for the methodology and explanation, Ethan! First rate content and extra points for citing sources!
I'm glad you made that point about steak au poivre, thats always been my response to the burned pepper myth. Btw much like the L in your last name (I just watched a kenji video about carnitas and saw your comment about how to pronounce your name) when you say 'poivre' you can ignore the last 2 letters, so steak oh pwav.
Michelin Star Chefs: "add pepper then sear"
TH-cam content creators: "no I don't think so"
Not convinced on these clickbait level videos on peppering your cutting board and whatever else.
yes, its just to be contrarian to get views
This is gonna be a good one.
The real winner is the person who gets to eat 3 steaks as part of the experiment! I've always done a coarse blend of different peppercorns after cooking. I like the different flavors that come through with green, red, and white in addition to the normal black. That could be a fun experiment as well. I've never really separated them to see which notes specifically pair best with steak.
Guga Foods did a pepper experiment and found the mixed peppers actually worked the best.
I always do both... same with salt... add about 75% before cooking then add a little more after cooking, usually at the table, where each guest can adjust it to their preference
A few years back I found a spice seller (Burlap & Barrel) who had many spices you could sample, including peppercorns. They offered them for us to try. I think I went through 2 bottles of water trying to get back my taste buds after chewing on a peppercorn. I was surprised that it had flavor instead of just like... a mild burn. But I've since learned. (I highly recommend Burlap & Barrel). I also pepper before I cook a steak, usually before reverse sear. I'll have to try the other timings.
This and the garlic episode on Sous Vide Everything are pretty seminal works in basic flavoring. Much appreciated.
I'm a pepper head I put it on before and after 😆 I always salt at least an hour before though
If you love pepper, I've got something you've got to try. Take a spoon of decent vanilla ice cream. (doesn't have to be super-premium, but at least make sure it's not "lite" or whatever.) Put on some freshly ground decent black pepper. (I prefer tellicherry, but... do you, man.) Okay, maybe a bit more pepper than that. A little more... a little more... a tiny bit more... and... nice. Shoot for "Most people would look at your weird" levels" And then... enjoy slowly.
@@UrbanPanic black pepper on vanilla ice cream sounds interesting. Ice cream on steak sounds rather weird 😂
@@jaymjacinto I think a butter baste would be good enough here. 😂
I've always put pepper on both before and after cooking
Great video. Here to feed the algorithm like I'll be feeding my mouth with steak peppered before and after cooking later this week.
What about salt? Does it matter when you add that?
Also, do you have any suggestions for freshly grinding peppercorns? While I agree that the coarser grind tastes better, I don’t bother anymore because grinding it manually takes about ten minutes just to grind a quarter teaspoon. Those black pepper grinders are crap.
Would love intel and recommendations on pepper mill grinders! Been meaning to replace my 10 year one and the research is killing me lol. Thanks Ethan! 💪🏽❤️
I prefer adding before cooking, gives more flavour imo
This is great for me to know. i want a pepper taste but very specifically dont want that pepper kick, i want balance. Ive been scared to add too much pepper because of this. Now i know i can cook off the kick
From your video, it seems like heat always makes pepper taste worse. But many spices are delicious when toasted, does that apply to pepper too?
Definitely must season with fresh ground pepper (and course kosher or sea salt). I usually use a bit of cumin, chili powder, and garlic power as well to my seasoning mix.
Wait. Adding fresh pepper on a finished steak gives you a stronger pepper taste? Thats crazy.
si
shrug, never had an issue with 'burning' my pepper by seasoning properly. I do season with S&P throughout the process though so it gets a fresh dash at the end.
Yeah just another snobby critique to me. No one can ever do anything right
@@organicallyhannah Did either of you watch the video at all? Less than 30 seconds into the video he says it has nothing to do with it burning. One minute in, he burns some pepper by itself and says he's never seen it that dark on a steak, and if it was then the steak was probably burned too.
Then he does a test with three steaks peppered at three different stages and says he likes the one with pepper added after cooking better because the pepper is more pungent. That's it. "Snobby critique", jfc. Is that what they call projection?
@@marccampbell3851 lmao. Burnt pepper Gang where you at
I've always been a big proponent of doing both. As in adding pepper before to get that roasted and toasted pepper flavor, then just a little bit more after to get fresh spicy tingle.
I love the scientific approach you add into cooking, really different from other channels.
This is why i like to make a little pile of salt + pepper to 'dip' my steak in as I eat it
Nice, I guess I'm not the only one.
I do that with fried chicken and hard boiled eggs, among other things as well.
I love a bit of Sichuan pepper on my steak, alongside salt and pepper - yum yumm!
I asked myself this question while cooking a steak tonight. Happy to see the answer waiting for me later
I would think it would be common sense, what would be more interesting is it the heat itself or the time from grinding it or a bit of both.
I personally like to do both. Add before and after searing. I noticed that gives it the best flavour. Atleast for my tastebuds :p
I've made that lamb from the last video twice so far, and have been baking the daily bread also. Thanks Ethan!!
My issue is I simply don't enjoy black pepper. If it's added to, say, scrambled eggs...it completely ruins them for me. Seasoning my steak with salt and pepper before cooking is totally fine though, but if someone rubbed pepper all over my cooked steak I'd be pissed, hahahaha. This is all in my own personal taste, though. Not knocking anyone that likes it.
Adam Ragusea
's why he seasons his cutting board is also based on retaining those delicate aromatics
When does pepper burn anyway? At what temperature?
I've been loving your latest videos, it's inspiring me to change recipes that I feel the process doesn't make sense for maximum flavour and is helping me to transition to cooking without recipes more often
Awesome video man! Thanks for the info
does adding oil to the butter slows down/prevents the butter from burning?
Love how you explain stuff! 👍🏻
Love the experiment and the channel. Thanks for sharing man. Never believed the myth of burnt pepper, liked you I imagined if it really did burned badly people wouldn't like it. Also, if you want to cleanse your palate easier, try carbonated water.
Can you do a video on MSG, with and without and how it changes the dish?
More steak videos bro!! Made a NY strip this week with a few of the tips from your other videos and it was easily the best steak i’ve ever cooked.
Thank you so much. I was literally trying to research this last week
Great educational content. I always pepper my steaks before but you make a great argument for after. Thanks
you put course ground pepper before and then at the table you a mill with a very fine grind for after the steak is done. that is how i learned to eat a simple steak and potatoes.
I really enjoy the flavor of pepper seems especially on meat and potatoes I found this quite interesting we'll be doing some of my own experimentations to find out what I like best
when I eat at chain steak places, if there is a pepper grinder on the table, I will grind out a pile of it and dip my pieces of steak in it because it tastes amazing.
My old school dad grill chef said never pepper before grilling his reason was makes the steak tougher
I tend to add a little extra pepper and salt when I rest my steak
I use salt and pepper as a accompaniment to the beef flavor. In other words I want that beefy flavor to shine through and the rub to compliment not be the star of the show.
Good content and of course I always enjoy your video quality.
Thanks for settling this debate!
The reason why I add pepper before searing is that my garnish usually contains more than enough pepper flavor.
Also regarding sous-vide, it's well known that adding pepper and rubs before sous-vide is pointless for the steak itself BUT the flavor compounds are all released into the sous-vide juice with which you can make an extremely flavorful sauce.
Can't be totally pointless. I'm sure some of the flavor penetrates the steak.
Probably just not as pronounced as putting it on the steak before grilling.
Thanks! I think I now know why I’m constantly disappointed in my results!
Team Pepper-Before-Grilling (PB&G)! Also, two-inch steak (or at least 1.5) or it didn't happen!
Now I want you to try Licorice Salt on a Sueve lemongrass Chicken. Make 2-3 different recipes with it ;)
But when do I add the pickled onions?
Don't season your steak. Season your cuttingboard.
There's nothing worse than a bland-tasting cuttingboard.
That’s why Adam Ragùsea adds the peppar at the end.
I just season my mouth instead. It's better to have the seasoning where the food is going
That’s fuked up.
How about in a future video, I will be explaining why this is the best way to season steak, plus Knorr?
No Marco memes, it’s your choice schit or calling me Marco allowed.