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...
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
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
@@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.
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!
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.
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.
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
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
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!
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 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.
His "fascination for stock cubes" was hopefully really deep, like as a kid his parents would find stock cubes stashed under his mattress. He'd have Knorr posters on his wall, a small laboratory where he tries to crack the stock cube formula while 80s montage music plays.
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!
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.
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.
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
This man is a real chef and a cook at heart, he just says "oh you don't have money for a restaurant dinner??? Fucking make jt yourself! All you need is £10 your hands and a pan, or don't your choice".
I love the simplicity of this dish. Gordon would have dressed it up more than a loaded baked potato. Really clever that Marco used a seasoning paste. I’m sure that he’s talked about this before, but if you season a steak with salt and pepper, it’s more likely that it will wash off in the pan. So the seasoning paste avoids that, by using a beef bullion cube that has salt on crack (MSG) in it.
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 may sound crazy to people but he is right, the more you learn to understand the feel and taste over following a precise recipe, the better chef and home cook you will be.
Try it its seriously good food, who needs to go out and spend a fortune on two steaks when you can do this for a fraction of the cost and it tastes better. Don’t forget always go for 28 day aged sirloin steak for this recipe.👍👍👍👍👍
I thought this was a joke until I did a steak with a stock cube and olive oil instead of salt and pepper. It was good, but then I tried it with two stock cubes and it was amazing. It's my go to method now when cooking steak.
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.
I did his chicken stock cube with clarified butter paste on my turkey this Christmas was actually banging god knows what’s in the stock cube but it turned out nicer than using salt n pepper, butter and garlic/herbs. Call him lazy but when it’s good it’s good like them stock cubes swimming in msg😂
Marco Pierre was a rockstar in his time trained Gordon Ramsay and many other chefs but he’s absolutely right about beef stock cubes. I cooked two identical ribeyes using salt and pepper and olive oil and then a stock cube rather beef stock cube from Noor but didn’t tell my company and guess what I told them they were two different steaks which one tasted the best and all of them that’s four people picked the steak with the beef cube and olive oil.
My mouth actually started salivating and my stomach rumbling while watching this....could just boil and mash some potatoes while doing this and what a great netflix and chill dinner....
I just respect that despite any other criticism, these are ingredients that the average person at home would buy, from their local supplier or recognisable supermarket chain, for most meals. We tend to go to restaurants for a special occasion, or would splash out a bit more on ingredients for a family celebration, but this is at the very least good honest ingredients within most ordinary peoples budget.
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
"And that's Steak Au Poivre for two for less than ten pounds." *Licks spoon and spreads arms in what I can only assume is the Culinary equivalent of a Mic Drop* Love ya, Marco.
I've made dish many times but i add button mushrooms too but I pan fry em with a generous helping of rainbow pepper corns and wooster sauce with a quarter onion really thin cut like see through thin and let em burn a little and then I add that to the cream sauce and then add the steak . Its so good .......... I could live off it and never get bored at all .
Im a pro chef and started culunari school because of Marco and I always say to people who wants tips on how to make great food! My answer is always the same and that is learn the recepie first before you start to tweak and make your own version. That way you know what your taking away or what to add or whats needed to make it the way you want your food to taste like. Your Choise,!
Me: "Steak au Poivre? Something you can't use stock pot with it." 1 Minute Later Marco: "Stock Pot for the paste!" I love this man. I know why he use stock pot, its very clever and a useful tip. But its sometimes hilarious! :D
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
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 😂
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.
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
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.
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...
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
"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)
"There's no real recipe, it's your choice really."
"Fine, I'll skip the stock cube"
"u fookin wot m8"
Said Marco, calmly.
🤣😂😂😂😂😂😂
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
2:45 "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
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
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
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
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.
😂😂😂😂😂
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
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.
2:44 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...
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!
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
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?
I've been watching Marco for the past hour or so and it's been my choice really.
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
“It’s amazing how much cube you can use if you got the confidence” 😂 love it!
0:55 the most epic origins story ever told.
If we’re honest isn’t this all of our origin stories?
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
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
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
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 knorr paste idea is sooo amazing, i need to try that out.
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 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 love Marco, he's so straightforward and makes things simple and yet he's immensely skilled.
His delivery of "Let's make a paste. And that's what I did" kills me every time
I come back here when I’m bored and it makes my day
1:00 it's a bit sassy isn't it
His "fascination for stock cubes" was hopefully really deep, like as a kid his parents would find stock cubes stashed under his mattress. He'd have Knorr posters on his wall, a small laboratory where he tries to crack the stock cube formula while 80s montage music plays.
im wheezing at this@@keithpatrick156
parents finding stock cubes under his mattress Im still on the floor laughing my head off@@keithpatrick156
I just made this exactly like he did (okay a few more peppercorns, my choice) and wow... best thing I've ever eaten!
Did you just sear them like he did? I assume it was medium-rare inside?
@@roypiper581 yes and yes!
Fake.
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!
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...
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!!!
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.
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 love how he just walks away like a boss at the end
just made this tonight. unbelievably awesome. Say what you want, it's all about the Knorr.
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?
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.
Love the way he says “again” before saying something for the first time.
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
2:37 he straight up said “I’m gonna have to season with stock” 😂😂
Kk H 😂😂😂
😂
Marco makes it look so easy and it looks delicious. He's got a natural talent.
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
“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
Flips those sizzling steaks in the pan by hand like a boss
Fascination for stock cubes.
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
This man is a real chef and a cook at heart, he just says "oh you don't have money for a restaurant dinner??? Fucking make jt yourself! All you need is £10 your hands and a pan, or don't your choice".
I love the simplicity of this dish. Gordon would have dressed it up more than a loaded baked potato. Really clever that Marco used a seasoning paste. I’m sure that he’s talked about this before, but if you season a steak with salt and pepper, it’s more likely that it will wash off in the pan. So the seasoning paste avoids that, by using a beef bullion cube that has salt on crack (MSG) in it.
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.
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 first dish I ever learned outside of a rasher sandwich. A classic.
Looks great to me and Its something I can do!! The stock pots are the key to great taste. Thanks for this Chef!!!
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
Other chefs: Uses tongs to turn steaks.
Marco: *_Hell naw, Imma use my bare hands._*
Marco may sound crazy to people but he is right, the more you learn to understand the feel and taste over following a precise recipe, the better chef and home cook you will be.
he is a fantastic teacher. very good instruction and guidance to make you a better cook. not like following a recipe
Try it its seriously good food, who needs to go out and spend a fortune on two steaks when you can do this for a fraction of the cost and it tastes better. Don’t forget always go for 28 day aged sirloin steak for this recipe.👍👍👍👍👍
Simply the greatest chef, up there with Escoffier. It is, however, rather what you would imagine a cookery lesson from a Bond villain to be like.
I thought this was a joke until I did a steak with a stock cube and olive oil instead of salt and pepper. It was good, but then I tried it with two stock cubes and it was amazing. It's my go to method now when cooking steak.
Steak au poivre, ie steak with pepper. Marco: You don’t have to put the peppercorns In. Your choice.
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.
I love how he cooks... i cook the same way... lol its all in my head and taste...
The worcester reduction with cream is pure gold!
I love how it seems like he’s mostly using items from grocery stores that are easily affordable; makes me feel like I could make it too!
Because you can
It's your choice really
I did his chicken stock cube with clarified butter paste on my turkey this Christmas was actually banging god knows what’s in the stock cube but it turned out nicer than using salt n pepper, butter and garlic/herbs. Call him lazy but when it’s good it’s good like them stock cubes swimming in msg😂
Marco is magic, everything he touches becomes phenomenal!
Marco Pierre was a rockstar in his time trained Gordon Ramsay and many other chefs but he’s absolutely right about beef stock cubes. I cooked two identical ribeyes using salt and pepper and olive oil and then a stock cube rather beef stock cube from Noor but didn’t tell my company and guess what I told them they were two different steaks which one tasted the best and all of them that’s four people picked the steak with the beef cube and olive oil.
if I recall correctly it's because the pepper and olive oil wash off easier than the stock cube, so it has more taste
This guy is smooth.
My mouth actually started salivating and my stomach rumbling while watching this....could just boil and mash some potatoes while doing this and what a great netflix and chill dinner....
"as I say, there's no real recipe"
That is the most accurate cooking statement in this video.
I cooked this meal without the steak and without sauce, didn’t use any ingredients but it was lovely!! MY CHOICE
Confess - you just ate a stock cube by itself didn't you!
I just respect that despite any other criticism, these are ingredients that the average person at home would buy, from their local supplier or recognisable supermarket chain, for most meals.
We tend to go to restaurants for a special occasion, or would splash out a bit more on ingredients for a family celebration, but this is at the very least good honest ingredients within most ordinary peoples budget.
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
I love how it seems like he's using the stock cube for the first time EVERY time with how "blown away" he is haha. Marco is great
I made this and the streak was the best ever, however, I was heavy handed with the Worcestershire sauce and lesson has been learned.
"And that's Steak Au Poivre for two for less than ten pounds." *Licks spoon and spreads arms in what I can only assume is the Culinary equivalent of a Mic Drop*
Love ya, Marco.
He embodies the ideal that good food can come from anywhere, including us. Love you MPW!
0:53 the legendary origin story of the stock cube paste
I’ve made this dish a dozen since I saw this clip 3 months ago. My wife and I absolutely love it!!
2:44 "It's amazing how much cube you can use if you've got the confidence..." Knorr should trade mark the slogan "Just cube it".
I've made dish many times but i add button mushrooms too but I pan fry em with a generous helping of rainbow pepper corns and wooster sauce with a quarter onion really thin cut like see through thin and let em burn a little and then I add that to the cream sauce and then add the steak . Its so good .......... I could live off it and never get bored at all .
He is so much better than Ramsey. He is truly the master
Marco: Hits cube.
Its your choice. Whatever you wanna do. There is no real recipe.
I like how Marco said "this is how I like it." Yeh, I like my food to taste good over looking good. Love the paste.
Im a pro chef and started culunari school because of Marco and I always say to people who wants tips on how to make great food! My answer is always the same and that is learn the recepie first before you start to tweak and make your own version. That way you know what your taking away or what to add or whats needed to make it the way you want your food to taste like. Your Choise,!
In germany we know it as „knorr kochstudio“
Wonder if he sprinkles a stock cube on his cornflakes in the morning......
sugar cubes are the stock cube of sweets
"You really should try it." - MPW
king of the swing.
More like sprinkling some cornflakes on his stock cubes.
@@niccoloaurelius1587 Your choice.
Sure, but its corn flake stock.
MSG FTW ... retired chef of 25 years here and fan of Marco`s. I put Vegeta in everything, steaks included
the MPW selling Knorr stock pot era is my favourite. I could watch all day.
I tried this yesterday.
Bingo , delicious.
And I’m no chef.
Me: "Steak au Poivre? Something you can't use stock pot with it."
1 Minute Later
Marco: "Stock Pot for the paste!"
I love this man. I know why he use stock pot, its very clever and a useful tip. But its sometimes hilarious! :D
It *is* hilarious, but it's also amazing how it, in fact, works as Marco advertises. His Knorr recipes are legitimately good food.