Marco is such a mobster. "You eitherpay up or we break your legs, it's your choice there's no right answer really. Some people like to have broken legs. While others pay their debts."
People seem to think he's trying to show a restaurant grade recipe. He literally says at the end "steak dinner for two for under £10." This is hearty, quality, simple home cooking.
The people criticizing him probably eat lesser quality meals at home and in their favorite restaurants, and they can’t even tell the difference. Good thing they don’t know how their favorite restaurant dishes are made. If they think fresh stock is being prepared daily in fine dining kitchens everywhere, they are sadly mistaken. They don’t even have the palate to tell the difference.
yep, this is catered for the home cook. In his Michelin star restaurants, they would make all their stocks and broths from scratch. They have full time cooks and chef to be able to do all that from scratch.
@@dewilew2137 I read through the comments and I haven't find anyone criticising him. It's mostly just people saying that people shouldn't criticise him, and the rest is just folks who enjoyed the recipe.
@@dewilew2137 Probably 80 to 90 percent of Restaurant already using Convenience-Food. This Job as a Chef is died out years ago. Its much cheaper using temporary worker, who just heat up instant gravy/stocks or what ever and improve it with some fresh ingredients. Big Convenience-Food companys already follow the trend and try to imitate "Homestyle cooking" what means frozen products and Convenience-Food look like fresh maded from your grandma or from a real chef. Also there are several companies which pre cook fine dining meals (like lamb chops) in mass-producing for restaurants. So the temporary worker only needs to reheat the dish and prepare the food for the presentation, so the dish look like from a star chef. No wonder why people can't tell the difference anymore.
Gordon was probably crying because he realized he'd seasoned his steak with salt and pepper and not with a knorr stock cube paste. I don't blame him...
2:45 "it's amazing how much cube you can use if you've got the confidence" That's gonna go on this man's tombstone one day...because that is the perfect summary of these amazing youtube videos
3 ปีที่แล้ว +1349
"Peppercorns optional"....... this man had Michelin stars and he just told me the poivre part of the recipe was optional. My choice
The man literally says "the way I like it". Not "This is how it should be done", not "that's the gourmet way", not "that's the only true original way to make this dish". He just likes his steak au Poivre ceirtain way, and shared it, and people react as if he desacrated their family graves.
@@mursyidomar6995 Do you realize how easy it is to be better than this guy? Do you have any concept? No! You do not, that's why you're fucking asking me. This guy is an over-rated "chef" if there ever was one. His methods are sloppy, trashy, and stupid. Yes, I gurantee somethings I could cook better than this guy and I dont give a fuck if my fake name is "Troll Man", this guys a hack.
@@trollman2577 and you are not a hack becaused you earned 3 michelin stars at an earlier age before him? This guy trained Gordon Ramsay FFS. You are just an armchair chef. LOL
Watching Marco cook is really beautiful, i love how he empowers the viewer to do what they like, it's their choice, all that matters is that they like the food.
Exactly is the Bob Ross attitude you can add Happy Little Trees if u want, There are Chefs and then there are ppl like Marco. Artists we call them today.
Do people actually realise that Marco used Stock Pots for years in his home cooking? Knorr actually heard he liked using them, and suggested he officially endorsed them? When Marco says he prefers to season his steak with a stock cube, over salt and pepper, he isn't lying.... he genuinely likes it that way..... (because it tastes delicious) he also likes using L&P sauce.... is that wrong as well? Should he be making his own from scratch? C'mon guys, this is home cooking.... made to taste..... in other words... Marco thinks this tastes good (and his palette is probably a damn-site better than yours), so he is just showing you how to make stuff that tastes pretty good, and is simple enough to do at home. Marco left the 'fine-dining' world, because of people like you (people looking down on stock cubes), that know less about cooking and flavour than Marco.... yet dictating to Marco, what kinds of dishes win awards, and are acceptable in a restaurant. Marco wasn't interested in that BS, sticking to rigid recipes that can't be deviated from.... he was more interested in trying different things and cooking food that he enjoys and food that has taste/flavour as the highest priority.
It tastes delicious because the cubes contain MSG and MSG is umami...so you can get a similar result by sprinkling some MSG on your meat as well. It adds that extra dimension to the meat.
I was born in the fifties and my grandmother had worked "in service" . Her cooking was amazing! I would like to bet that the flavours in Marco's cooking would take me right back to those wonderful meals. I love his way of cooking because it seems obvious, yet is subtle in the extreme!
@@KingDonWahed well its not required but once to put the steaks on the plate you can always pour the sauce on the steak after quite common sense not many use it but its their choice.
@@chefmastershake seriosly I've been using for first time.. i rubbed a steak with it....bro I'm a good cook.. I'm embarrassed... best steak ever wtf? lol
I actually made this last week after seeing this video, with some NY strips in a cast iron. After finishing the steaks I removed them to rest, then deglazed the pan with Worcestershire sauce, added cream, and pepper corns. It was fantastic.
@@joeridler1722 His stare while cooking is knorrifying, his aura is knorrible, he wil not submit to no organisation unless its a knorganisation Listen to marco pierre white, AKA Knorpeus Will you see the truth? Will you wake up? There is only one way. No...! not fat titties from norway.. The Knor way!
But you get there after painstakingly perfecting all the basics and learning from those who came before you so you can break all the rules later if need be.
It doesn't hurt at all. Try touching a hot stove for a split second, you won't feel it. You can move your finger through a candle flame and not feel it as well of you're quick.
As someone who both regularly eats well at high-dollar restaurants and passionately cooks at home, I can attest that Marco is not merely cashing in on a brand name. He's actually (and, sure, being compensated for) endorsing a decent idea. It's actually quite a reliable way to cook a steak. Stock cubes are seasoning cubes. That's it. Not a big deal.
For the longest time I thought that his insisting on seasoning with beef cubes was just a commercial gimmick, until I tried it, and wow, it actually worked. I did just like he said, I cooked two steaks, identical cuts, one seasoned with salt and pepper one with beef cube paste, and the beef one just tasted so much nicer and was a bit softer at the end. Seared nicer on the outside too.
yeh, I have always been doing the "old school steak" with salt and peper. One day I ran out of salt and only realized it until it was too late, so I remember this vid and tried. Really worked.
It's fine, It's just extra flavour. Also, I tried this with beef stock cubes and often they actually overpower the flavour of the steak itself. Chicken has a milder flavour and tastes nicer
I learned more about cooking watching Marco than I did in 2 years of culinary school. definitely among the top chefs to ever grace a kitchen with their presence
I know the feeling. Shame he did not become a lecturer at catering college. We would of had better standard of chefs for sure. I adore steak in a Diane sauce with jardiniere of fresh vegetables. Doctors these days due to being middle age and my love for chips haha
I like how simple, convenient & customizable his recipes are. Simple but delicious food that most of us can make. I also like his presentation & narration style. He makes you feel like he's your relative teaching you to cook. :)
Yo, this is a great recipe that anyone can make at home for a minimum of a fuss and a maximum of taste. Who cares that he's shilling for Knorr? Just cook the damn steak!
Mike Hawk You sure about that kiddo... I gave him EVERYTHING just for that simple action of selling out ... Look where he is now living life, now reflect how you wish you had his position... You'd sell out too if given the chance, And don't deny it Lil B 😈
I was amazed that he used Lea & Perrins Worcesterchire sauce. It's super duper powerful sauce that I've ever tasted in my childhood that I almost drank it.
I love Marco's philosophy, go by feel and do as you please. I always make my best dishes when I follow my intuition. It's refreshing to see and enjoyable to watch him work as he pleases.
It’s one of the best chef I want to meet to me !! I’m French I’m still in love the way he talking and cooking !! It’s like telling a story at the end.. so good
I like how he added "for less than 10 pound". He wants people to enjoy affordable tasty food. Also i doubt there are many people who have the strenght of character to return their 3 stars.
The cost is really an under appreciated part of all of this. I teach at a university, and to see kids spending $15 on a panda express with a drink or a sandwich with a bag of chips... throw in another $6 for a smoothie. I tell them, I eat steak all the time. My 1lb steak is cheaper than your panda express. Learn to cook.
@@looksirdroids9134 I dont know much about UK politics but to me it seems that its also the case for every major political party. For example has the UK sworn to introduce laws to police streaming sites like netflix. The UK is turning into the same thing they fought during WW2. Funny how every extreme of the political ideoligies is the same thing.
I FUCKING LOVE MARCO! I know all the comments joking about stock pots are just jokes and we don't really care that he's really using them but I just love his approach! When he talks about it being a philosophy, not dictating about contents, just eating as you want it! Always ahead of his time!
He shows a range in levels of cooking expertise, with sincerity, knowledge and wit in every aspect of the process. The style of cooking in this series of videos reminds me of the really good French inspired Italian food restaurants I’ve gone to. It won’t break the bank but it’s far better than your local diner.
Hes a fucking BEAST I’ve had the "chef hands" with high heat resistancd for 15 years and I would never dream of doing it how he did. He straight up fucking grabbed it LOL
So, I made this using ribeyes this past weekend. Used the stock cubes and everything. O.M.G. Best steak I've ever had. My entire family was very happy with it. Making it again this weekend. Absolutely delicious.
Chef Marco and has made me rediscover my passion for cooking with his way of teaching. This was the first recipe of his I tried and it was amazing. After months of feeling like shit and eating like shit, this guy's legacy lit the fire under my feet I needed... but it was my choice... Cheers.
You can tell this is MPW after becoming jaded with the snobbishly militant price-gouging culinary industry. Gourmet food isnt only for the elite, and can be easy and cheap. All it takes are enlightened masters who've seen behind the curtain to demystify it for common folks. Million thanks to the Brilliant MPW.
If people go mad at him using stock cubes, they’ll lose their 💩 when he’s get out the red and brown sauce. He’s used cubes for years even before endorsement.
I threw some butter, garlic, fresh thyme and rosemary in when I flipped by steak during sear but otherwise did it exactly as he did and the sauce and overall flavor of the steaks were incredible. My wife is normally a bit of a picky eater and she loved it.
I used 56 once when I made some stew, it tasted like shit, but I had the confidence to stick 56 stock cubes in & that's what it's all about, it was my choice
I love Marco's content more than Gordon Ramsay's and here is why. Marco's content was always simple to understand and he does that deliberately, instead of trying to dazzle viewers withe extravagant dishes that people cant make or order even the ingredients. He is thoughtful and this is definitely on purpose. He wants to do something useful for people rather than mindless entertaiinment. He wants to help people to actually make their food taste better and teaching them how to do it with simple tricks he learned down the road. Idk this guy gives me the vibes of those old school working people, that old school organic vibe. He is deliberately not being flashy, just very natural. I like that about him.
Green peppercorns? Optional Cream? Add whatever you like Recipe? Why is there even a recipe it’s ultimately a philosophy really Come to think of it why the steak? Do whatever Existentialism in a nutshell
Im not gonna lie , this guy is spitting facts , the seasoning paste made with stock pots is absolutely tasty , quite a bit more than normal salt and pepper
I don't understand, why ppl here dwell so much on him being unconvincible chef. He's just in a relaxed and everything goes sort of mood. If he was training you, "your choice" becomes "the way I do it and you will, too
Marco is such a mobster.
"You eitherpay up or we break your legs, it's your choice there's no right answer really. Some people like to have broken legs. While others pay their debts."
Marco = Why do you have my son and a gun to his head?
Knorr = that's right Marco put the cubes in the fucking bowl!
hahaha
My god! I read that Marco's smooth voice and it gave me the chill.
"You either pay [in stock cubes] or we break your legs..."
Lmao 😂
Saturday night. Cover the wife in beef paste. Down a pint of cream. Snort a stock cube. There's no recipe really. Your choice.
Mikey Bramich This has got to be the best comment so far
My tea went flying out of my nose 😂
Fill her up with butter. To seal in the flavour.
😂
you better wrap her in butter paper to prevent losing her moisture
People seem to think he's trying to show a restaurant grade recipe. He literally says at the end "steak dinner for two for under £10." This is hearty, quality, simple home cooking.
The people criticizing him probably eat lesser quality meals at home and in their favorite restaurants, and they can’t even tell the difference. Good thing they don’t know how their favorite restaurant dishes are made. If they think fresh stock is being prepared daily in fine dining kitchens everywhere, they are sadly mistaken. They don’t even have the palate to tell the difference.
yep, this is catered for the home cook.
In his Michelin star restaurants, they would make all their stocks and broths from scratch. They have full time cooks and chef to be able to do all that from scratch.
AlexZander he definitely uses stock pots in his restaurants.
@@dewilew2137 I read through the comments and I haven't find anyone criticising him.
It's mostly just people saying that people shouldn't criticise him, and the rest is just folks who enjoyed the recipe.
@@dewilew2137 Probably 80 to 90 percent of Restaurant already using Convenience-Food. This Job as a Chef is died out years ago. Its much cheaper using
temporary worker, who just heat up instant gravy/stocks or what ever and improve it with some fresh ingredients.
Big Convenience-Food companys already follow the trend and try to imitate "Homestyle cooking" what means frozen products and Convenience-Food look like fresh maded from your grandma or from a real chef.
Also there are
several companies which pre cook fine dining meals (like lamb chops) in mass-producing for restaurants. So the temporary worker only needs to reheat the dish and prepare the food for the presentation, so the dish look like from a star chef.
No wonder why people can't tell the difference anymore.
I used 18 stock cubes and seasoned it with steak. Sensational.
Hahahahahahhahaha
i simply made a steak out of stock cubes
I, personally like 2 maybe 10
jesus lol
Thank you sir! Laughed a real good one out of this.
I love how he says a recipe is a guideline. That’s literally what cooking is about. Make everything your own. Love watching this man cook
Pretty much only need some exactness in baking
@Clinton Pendleton unless marco says to use a knorr stock pot. you must.
As he says, cooking is a philosophy.
I dont love watching him cook. But i still watch, its my choice.
In my recipe I removed the steak, works perfectly
"There's no real recipe, it's your choice really."
"Fine, I'll skip the stock cube"
"u fookin wot m8"
Said Marco, calmly.
🤣😂😂😂😂😂😂
I tried this but just ate the steak raw, and poured the sauce all over my head. MY CHOICE.
I have never laughed at commemt this hard 😂😂😂😂😂😂😂
And we respect that mate. It's your choice. There's no wrong way to do it.
There is no recipe.
shit was hilarious
I chuckled at this. MY CHOICE
4:40 always knew Marco was a dark lord of the sith
I got caught off guard
😂😂😂😂I'm dead
Lmaoooo
You completely changed the context of that so perfectly XDDD
it's been such a long time since i've genuinely laughed at a comment; thank you
It was Gordon's choice to cry; optionally really.
That was one of the most savage responses I’ve ever heard.
"I never made Gordon Ramsey cry. That was his choice to cry."
Amazing
At least Gordon is not a life quitter, unlike someone went into the kitchen can't take the heat..lol
Gordon was probably crying because he realized he'd seasoned his steak with salt and pepper and not with a knorr stock cube paste. I don't blame him...
“Go home Saturday night. Me and the wife, peppered steak,”
Noice! :P
@Clinton Pendleton hahahaha
Wondering if that's her choice
Sometimes, he speaks like Karl Pilkington
@@thehammurabichode7994 bit weird innit?
2:45 "it's amazing how much cube you can use if you've got the confidence"
That's gonna go on this man's tombstone one day...because that is the perfect summary of these amazing youtube videos
"Peppercorns optional"....... this man had Michelin stars and he just told me the poivre part of the recipe was optional. My choice
He gave back his stars 🤣
@@peterknighton2757 *had* that s and d sure are close together
@ ah I miss read I do apologise
He is the most pretense free chef.
Its really not steak au poivre (steak with pepper). This is more like steak de marco (steak with do whatever you want, your choice really)
i made this, stock cubes and all, and it was phenomenal. Whomever just hates on the cubes/stock pots for laughs, they do actually taste damn good
what is the sauce? cester sauce??
@@blakris9382 Worcestershire sauce if I'm not mistaken
Same. Made this and my god was it good. It’s funny to see people judging him. Lol.
I dont think anyone is complaining about Knorrs product its just weird seeing a 3 Michelin star chef using them
@@wewuzkangz4723 not every home cook has 3 michelin stars.... he makes recipes for the normal everyday household
Pepper steak recipe
"Put the pepper in or not, it's your choice"
That‘s what‘s great about marco, he encourages us to do what we like instead what what others like.
I left out the steak and the pepper sauce and instead ate a souffle.
@@andrewdavies3584 can I have the recipe?
Serrot304 there is no recipe. It’s philosophy.
😂😂😂😂😂
Marco's "fascination for stock cubes" has allowed him to overcome (ignore) all his classical training and FREESTYLE WITH A KNORR STOCKCUBE. Awesome!
The man literally says "the way I like it". Not "This is how it should be done", not "that's the gourmet way", not "that's the only true original way to make this dish". He just likes his steak au Poivre ceirtain way, and shared it, and people react as if he desacrated their family graves.
Because it's low-grade cooking and nothing close to cheffing at all.
@@trollman2577 and you would know that because you are a better chef than him?
@@mursyidomar6995 Do you realize how easy it is to be better than this guy? Do you have any concept? No! You do not, that's why you're fucking asking me. This guy is an over-rated "chef" if there ever was one. His methods are sloppy, trashy, and stupid. Yes, I gurantee somethings I could cook better than this guy and I dont give a fuck if my fake name is "Troll Man", this guys a hack.
@@trollman2577 no i do not realize how easy it is, can you prove it? get awarded three Michelin stars at the age of 32 and i will believe you.
@@trollman2577 and you are not a hack becaused you earned 3 michelin stars at an earlier age before him? This guy trained Gordon Ramsay FFS. You are just an armchair chef. LOL
2:44 got encouraged, went in with 12 cubes in my morning cereal, was too much
Your choice
Should have tasted. People say: Where's the recipe. Why does there need to be a recipe? Why can't it just be feel?
you gotta build the confidence for your musli before going on cube levels thath high
But ultimately, it was your choice
lmfao...
2:35 The Knorr Representative raises the gun to Marco from behind the camera.
It actually needs a little bit more, it doesn't have enough umph. *Lowers gun
😂😂😂
Haha, good one!
thanks for that one 🤣
Scratch your eyebrow if you understand
It’s amazing how much cube you can use if you’ve got the confidence 😎
I can fit at least 5 up my arse, last stock count.
Hahaha
Nice one
"gets paid by commission"
So that's where my life has gone wrong, I don't have the confidence to use all the cube
Watching Marco cook is really beautiful,
i love how he empowers the viewer to do what they like, it's their choice, all that matters is that they like the food.
It's his choice really. There's no script.
it makes me so happy to see that kind of attitude.
Exactly is the Bob Ross attitude you can add Happy Little Trees if u want, There are Chefs and then there are ppl like Marco. Artists we call them today.
I read this comment, it was my choice, I chose to do it
That steak looked like shit tho but then again he's british
Adolescence is thinking Gordon is great. Adulthood is realizing Marco is the best.
And being a wise old man is realising they’re both tv celebrity chefs
@@atillathefun5900 and?
@@atillathefun5900 And what is negative about that? Oh yeah you don't have a real answer because you're a dumbass.
@@atillathefun5900and 3 star Michelin chefs Marco the youngest ever to do so and then returned them when he couldn’t be bothered with it legend.
@@AverageAlien and they’re the same person.. Orion does this same thing on youtube
Do people actually realise that Marco used Stock Pots for years in his home cooking? Knorr actually heard he liked using them, and suggested he officially endorsed them?
When Marco says he prefers to season his steak with a stock cube, over salt and pepper, he isn't lying.... he genuinely likes it that way..... (because it tastes delicious) he also likes using L&P sauce.... is that wrong as well? Should he be making his own from scratch?
C'mon guys, this is home cooking.... made to taste..... in other words... Marco thinks this tastes good (and his palette is probably a damn-site better than yours), so he is just showing you how to make stuff that tastes pretty good, and is simple enough to do at home.
Marco left the 'fine-dining' world, because of people like you (people looking down on stock cubes), that know less about cooking and flavour than Marco.... yet dictating to Marco, what kinds of dishes win awards, and are acceptable in a restaurant. Marco wasn't interested in that BS, sticking to rigid recipes that can't be deviated from.... he was more interested in trying different things and cooking food that he enjoys and food that has taste/flavour as the highest priority.
Nomad Gamer who has time to make their own stocks every single day? Its normal to use these stocks for home cooking
Well said. Waaaay too much food snobbery
@Nomad you stink to knorr advertising
It tastes delicious because the cubes contain MSG and MSG is umami...so you can get a similar result by sprinkling some MSG on your meat as well. It adds that extra dimension to the meat.
Fuck that, Knorr has MSG in it. Home cooking or not, that's cheating, big time.
2:07 I use my hands in the pan. It’s MY CHOICE.
I was born in the fifties and my grandmother had worked "in service" . Her cooking was amazing! I would like to bet that the flavours in Marco's cooking would take me right back to those wonderful meals. I love his way of cooking because it seems obvious, yet is subtle in the extreme!
I just realized that Marco made an entire meal without using a single utensil
he uses a spoon at the end to cover the tiny corner of steak that he couldnt hit with the swirl lol
@@dylanfraser1111 he could have covered both steaks with the sauce. He just didn't want to. It was his choice.
@@KingDonWahed well its not required but once to put the steaks on the plate you can always pour the sauce on the steak after quite common sense not many use it but its their choice.
And that's HIS CHOICE
spoon
Comments on most Marco cooking videos, 99.9% stock cubes, .1% this man is a legend
He made Gordon Ramsey cry lol
This man is a legend.
The stock cube is a legend.
@@chefmastershake seriosly I've been using for first time.. i rubbed a steak with it....bro I'm a good cook.. I'm embarrassed... best steak ever wtf? lol
@@genxkevin You need to inject it into the steak for extra flavor and juiciness.
I actually made this last week after seeing this video, with some NY strips in a cast iron. After finishing the steaks I removed them to rest, then deglazed the pan with Worcestershire sauce, added cream, and pepper corns. It was fantastic.
No stock cube?
No stock cube, it was his choice.
@@gutspillage LMAOO
What are ny strips
What would your deer mother say for not putting a knott stock pot?
Ive made this countless times and you can’t deny that it’s delicious. The man is an absolute genius
I'm surprised no one has hated on your comment 😂
@@Lola1912 Let me hate on yours.
Agree...Kids think God himself made it
He certainly has the knorrledge
@@joeridler1722 His stare while cooking is knorrifying, his aura is knorrible, he wil not submit to no organisation unless its a knorganisation
Listen to marco pierre white, AKA Knorpeus
Will you see the truth?
Will you wake up?
There is only one way. No...! not fat titties from norway..
The Knor way!
Marco is my favorite chef. He cooks by feel/taste and isn't fuzzy. Brilliant.
I like the way he cooks without a rigid recipe. This is real cooking.
But you get there after painstakingly perfecting all the basics and learning from those who came before you so you can break all the rules later if need be.
I just tried a steak with a seasoning paste like Marco.... and he's 100% right, its better than salt and pepper.
Is that now your choice?
Sounds like the choice has been made.
Make a choice or don’t make a choice. It’s your choice.
Your choice really
@@moment2momentphotographyvi236 lmao, I think you hit the epitome
My man just flipped those steaks with his hands
🤯🖐
He roast chickens by wearing them like mittens and holding them in the oven.
decades of work in kitchens does that to you
It doesn't hurt at all. Try touching a hot stove for a split second, you won't feel it. You can move your finger through a candle flame and not feel it as well of you're quick.
He's got naturally occurring asbestos in his skin from years of chef rage
3 Michelin stars and this man is a proponent of stock cubes. A true man of the people.
It's because he's trying to sell them to us
I guarantee you Marco Pierre White has never used Stock Cubes in his restaurants.
@@davisjohnson7691 He probably made his own pastes
@@vOddy75 Marco made his own everything. So did Gordon (when he physically worked in the restaurants)
@davisjohnson7691 No, he would make his own stocks, but he's talking about cooking at home here and they are super convenient
When you’ve burned your hands so many times they become immune to pain.
It was his choice to burn them
YES
PYROMANCY LEVEL 50
That's because you're a girly man
Feel the pain, don’t feel the pain... it’s your choice.
No. The steak itself concealed the heat due to fear
As someone who both regularly eats well at high-dollar restaurants and passionately cooks at home, I can attest that Marco is not merely cashing in on a brand name. He's actually (and, sure, being compensated for) endorsing a decent idea. It's actually quite a reliable way to cook a steak. Stock cubes are seasoning cubes. That's it. Not a big deal.
Your choice.
@@MrChata93 it's up to you
@@stevencoardvenice There’s no real recipe
bullshit
Cooking is not a recipe. It’s a philosophy. Unless it’s pastry. Then its chemistry.
It's amazing. He's got so much confidence with those cubes. One is never enough !!!
For the longest time I thought that his insisting on seasoning with beef cubes was just a commercial gimmick, until I tried it, and wow, it actually worked. I did just like he said, I cooked two steaks, identical cuts, one seasoned with salt and pepper one with beef cube paste, and the beef one just tasted so much nicer and was a bit softer at the end. Seared nicer on the outside too.
yeh, I have always been doing the "old school steak" with salt and peper. One day I ran out of salt and only realized it until it was too late, so I remember this vid and tried. Really worked.
does chicken stock cube work too?
Of course it does
@@glozone-718 but Idk if the chicken stock cubes compliment beef though
It's fine, It's just extra flavour. Also, I tried this with beef stock cubes and often they actually overpower the flavour of the steak itself. Chicken has a milder flavour and tastes nicer
I learned more about cooking watching Marco than I did in 2 years of culinary school. definitely among the top chefs to ever grace a kitchen with their presence
I guess you did not go to a good culinary school then🤣🤣🤣
I know the feeling. Shame he did not become a lecturer at catering college. We would of had better standard of chefs for sure. I adore steak in a Diane sauce with jardiniere of fresh vegetables. Doctors these days due to being middle age and my love for chips haha
That's literally not true. Fake as fuck.
Anthony bourdain marco Pierre white are true culinary geniuses
@@kalaharisafari7648 which culinary school did you attend? The one that teaches to microwave a hot pocket for 3 minutes?
I like how simple, convenient & customizable his recipes are. Simple but delicious food that most of us can make. I also like his presentation & narration style. He makes you feel like he's your relative teaching you to cook. :)
I love Marco, he's so straightforward and makes things simple and yet he's immensely skilled.
Every time he says “your choice” take a shot. Of stock pot of course.
Or do not. Again, there's no real challenge. It's your choice, really.
Washes his hands with water straight from a freshly boiled kettle this bloke
Yo, this is a great recipe that anyone can make at home for a minimum of a fuss and a maximum of taste. Who cares that he's shilling for Knorr? Just cook the damn steak!
Honestly when I want a quick steak au poivre, I do this recipe.
I just replace the chicken cube with salt and pepper.
The way he flip the steak with his bare hands is freaking me out.
He has kitchen hands. Many people can do this lol.
He sold his soul . There's nothing left .
Mike Hawk You sure about that kiddo... I gave him EVERYTHING just for that simple action of selling out ... Look where he is now living life, now reflect how you wish you had his position... You'd sell out too if given the chance, And don't deny it Lil B 😈
Many chefs develop kitchen hands from years of being exposed to knife cuts and different temperatures in the kitchen, these people develop calluses
You fucking OA
“It’s amazing how much cube you can use if you got the confidence” 😂 love it!
I've been watching Marco for the past hour or so and it's been my choice really.
“Y O U R C H O I C E”
He really likes driving that point home in every one of his recipes
It's code that you don't have to use the cubes
Because it is
I’ve always taken it as an implicit threat
“Go home Saturday night,
Me and the wife,
Peppered steak.”
What a line
Beautiful poetry
0:55 the most epic origins story ever told.
If we’re honest isn’t this all of our origin stories?
All jokes aside I actually made this and it was insane
Yeah i tried it aswell and wow... everybody was licking the sauce out with bread
@@lorenzoverspecht6423 that's how you know you got a sauce right
@@Nick-mg5xl true !! It is a very good sauce... long live worcestersauce
I was amazed that he used Lea & Perrins Worcesterchire sauce. It's super duper powerful sauce that I've ever tasted in my childhood that I almost drank it.
@@Nicefail87 thank you for knowing the correct spelling
I love Marco's philosophy, go by feel and do as you please. I always make my best dishes when I follow my intuition. It's refreshing to see and enjoyable to watch him work as he pleases.
I wait for the day he shows us how to sear a stock cube, medium rare
I hope we will get this video😂
This was hilarious
That is the day he officially becomes marco pierre the white
@@therealbs2000 That's Marco Pierre les blanc to you donkey!
@@arielvega6344 lol
"...my fascination for stock cubes..."
It's Knorr choice.
It’s one of the best chef I want to meet to me !! I’m French I’m still in love the way he talking and cooking !! It’s like telling a story at the end.. so good
When he said “And then one day, my fascination for stock cubes..” I completely lost it. I think the neighbors heard me laughing.
He's one of the world's best ever chefs. What he does is genius
😂😂😂👌🏽
@@RedMachineKieran
Don't say that out loud, his haters might come to attack you.
I like how he added "for less than 10 pound". He wants people to enjoy affordable tasty food. Also i doubt there are many people who have the strenght of character to return their 3 stars.
The cost is really an under appreciated part of all of this. I teach at a university, and to see kids spending $15 on a panda express with a drink or a sandwich with a bag of chips... throw in another $6 for a smoothie. I tell them, I eat steak all the time. My 1lb steak is cheaper than your panda express. Learn to cook.
@@SteveLinGuitar
It's true that it's ridiculously expensive when they do the math if they buy there often.
He's a Tory, he doesn't care about people.
@@looksirdroids9134 I dont know much about UK politics but to me it seems that its also the case for every major political party.
For example has the UK sworn to introduce laws to police streaming sites like netflix.
The UK is turning into the same thing they fought during WW2. Funny how every extreme of the political ideoligies is the same thing.
@@Yokou32 oh God a horseshoe centrist. The centricide hasnt gone far enough
The knorr paste idea is sooo amazing, i need to try that out.
I FUCKING LOVE MARCO! I know all the comments joking about stock pots are just jokes and we don't really care that he's really using them but I just love his approach! When he talks about it being a philosophy, not dictating about contents, just eating as you want it! Always ahead of his time!
2:37 he straight up said “I’m gonna have to season with stock” 😂😂
Kk H 😂😂😂
😂
what i like about him is that he is very straight forward and quick, with no unnecessary chit chat
He shows a range in levels of cooking expertise, with sincerity, knowledge and wit in every aspect of the process. The style of cooking in this series of videos reminds me of the really good French inspired Italian food restaurants I’ve gone to. It won’t break the bank but it’s far better than your local diner.
I’ve never tried this dish before, but I made it tonight and it was incredible. I added some shallots to the sauce.
Adding the shallots was your choice. You chose to add those shallots.
You didn’t have to put those shallots in the sauce… but it’s your choice really how many shallots you put in the sauce.
@@AnyView24 hey calm down, that was his choice after all. I put shallot stock cube into my milk and cornflakes, and that's my choice, really
@@tahathos I use melted stock cubes as shaving cream. My choice
I choose to remind you all of your choices and its ok, we chose
Nice to see a chef of such station cooking like an actual human at home. Bravo Marco!! Finally somebody teaching instead of just showing off!!!
See below for anonymous people in their bedrooms bemoaning the culinary skills of one of the worlds most celebrated chefs.
OH PLEASE
I'm in the lounge room.
Mr Fister
I’m on the toilet.
I’m on my jet
Triggered kid :D
“On a Sunday night, the steaks are just for me. But the wife goes to bed full of meat anyways.” - Marko Pier Wyte
It's the dealers choice
My choice to ignore the utensil, y'know, just ignore it
Thumbnail looks like he gonna kill the cameraman
He might. He might not. It’s his choice.
The cameraman was trying to sneak a stock pot off of the set
I actually made this today and the sauce was unbelievable, stock cubes are underated
just made this tonight. unbelievably awesome. Say what you want, it's all about the Knorr.
I like cream sauces also Marco. I feel you.
Some say it’s unhealthy for you
The way he flips the steaks over with his fingers is pure art
Hes a fucking BEAST I’ve had the "chef hands" with high heat resistancd for 15 years and I would never dream of doing it how he did. He straight up fucking grabbed it LOL
lol they dont feel anything anymore
No it’s not.
Not really.
yes it is you fucking prick
Marco makes it look so easy and it looks delicious. He's got a natural talent.
I've made this version with the addition of capers and it's very good. It's amazing how much cube confidence this video gave me 💪
I noticed he uses peppercorns but in my mind I was thinking... caper might be great! Did you use both peppercorns and capers or just capers?
This guy will get Ramsay in a headlock and still turn the steak with other hand what a beast
I love this guy. So, confident, charismatic and to the point but not over the top.
So, I made this using ribeyes this past weekend. Used the stock cubes and everything. O.M.G. Best steak I've ever had. My entire family was very happy with it. Making it again this weekend. Absolutely delicious.
Was the cut of ribeye thicker and require time in the oven at all?
@@rufuspipemos unclear
Chef Marco and has made me rediscover my passion for cooking with his way of teaching. This was the first recipe of his I tried and it was amazing. After months of feeling like shit and eating like shit, this guy's legacy lit the fire under my feet I needed... but it was my choice... Cheers.
I think you should get your floors checked...
You can tell this is MPW after becoming jaded with the snobbishly militant price-gouging culinary industry. Gourmet food isnt only for the elite, and can be easy and cheap. All it takes are enlightened masters who've seen behind the curtain to demystify it for common folks. Million thanks to the Brilliant MPW.
If people go mad at him using stock cubes, they’ll lose their 💩 when he’s get out the red and brown sauce. He’s used cubes for years even before endorsement.
I love how he just walks away like a boss at the end
I threw some butter, garlic, fresh thyme and rosemary in when I flipped by steak during sear but otherwise did it exactly as he did and the sauce and overall flavor of the steaks were incredible. My wife is normally a bit of a picky eater and she loved it.
such a cheeky little bugger "It's _amazing_ how much cube you can use if you've got the confidence!" xD
I used 56 once when I made some stew, it tasted like shit, but I had the confidence to stick 56 stock cubes in & that's what it's all about, it was my choice
Marco doesn't make you do anything you don't want to does he , I respect that .
Because it's your choice, really
I love Marco's content more than Gordon Ramsay's and here is why.
Marco's content was always simple to understand and he does that deliberately, instead of trying to dazzle viewers withe extravagant dishes that people cant make or order even the ingredients. He is thoughtful and this is definitely on purpose. He wants to do something useful for people rather than mindless entertaiinment. He wants to help people to actually make their food taste better and teaching them how to do it with simple tricks he learned down the road.
Idk this guy gives me the vibes of those old school working people, that old school organic vibe. He is deliberately not being flashy, just very natural. I like that about him.
Green peppercorns? Optional
Cream? Add whatever you like
Recipe? Why is there even a recipe it’s ultimately a philosophy really
Come to think of it why the steak? Do whatever
Existentialism in a nutshell
Other chefs: Uses tongs to turn steaks.
Marco: *_Hell naw, Imma use my bare hands._*
Love the way he says “again” before saying something for the first time.
The video title accompanying the thumbnail can easily read "this man chopped up, cooked, and ate his wife and children" and i would believe it.
This is the type of show the Food Network should have.
he is a fantastic teacher. very good instruction and guidance to make you a better cook. not like following a recipe
I love the way he explains how it really doesn’t need a specific recipe. That’s my type of cooking.
Im not gonna lie , this guy is spitting facts , the seasoning paste made with stock pots is absolutely tasty , quite a bit more than normal salt and pepper
I don't understand, why ppl here dwell so much on him being unconvincible chef. He's just in a relaxed and everything goes sort of mood. If he was training you, "your choice" becomes "the way I do it and you will, too
"as I say, there's no real recipe"
That is the most accurate cooking statement in this video.
Flips those sizzling steaks in the pan by hand like a boss
I'm convinced that the best comedy in the world is random peoples comments
This video is six meme-filled minutes of pure cult CLASSIC.
Fascination for stock cubes.
The worcester reduction with cream is pure gold!
2:06 Just fucking flips steaks in a searing hot pan with his bare hands.
He’s got chef’s hands like asbestos. He’s used to the burns at this point.
4:20 “Half a stock cube of chicken. Some green peppercorns... optional”
Ah of course the cube isn’t optional
"my fascination for stock cubes" he said that he makes it the way HE likes it, so in this case yes it's not optional because it's the way he likes it.