Congratulations on reaching 1 million subscribers Chef, it`s well deserved and your videos are always a pleasure to watch, happy new year to you and all your family, god bless from the UK.
Amazing picked up a couple of Black Angus strips and some mushrooms yesterday . Just finished all of my other BS in the house, and decided to turn on Chef JP for some pointers. Budda Bing !! A recipie for Strip steak and mushroom gravy. This man is always giving you a better way to do whatever you did before. I can't wait to tell people if they don't like it......Don't come back !!! Don't eat it. !!! Huh huh huh
I have to say, it is a joy to watch this man's happiness. It is absolutely contagious. He is definitely the type of person you want around. Thanks for teaching us and keeping us entertained.
Congratulations Chef, And now, let me tell you something, have to tell you my friend, I promise you, I have been waiting 17 years for you to come into my family’s life! :)) My kids are smitten watching you, and everything they say is about your fun attitude and lovely jokes!i.e., the store mayonaise and its 17 yrs shelf life...., ha,ha! Thanks for everything ! My family is definitely coming together in the kitchen! Thanks to you mon ami!
For all “Newcomers” who have been fortunate enough to come across “The Chef”, your days ahead will be full of joy. Cooking is relatively easy if you can read, but there are substitutes for ingredients that are easily obtained an explained usually at your fingertips. I hope everyone will enjoy as much as I have watching.
Of all the many Chef's on TH-cam, Chef JP is ABSOLUTELY MY FAVORITE. I love his humor...I love his receipes...and most of all, I love what I perceive to be a wonderful soul. I'm so excited you reached such a great milestone...1,000,000 subscribers!! I was so excited for him that I called my wife right away and told her. We are both so happy for our favorite chef!
Stay up all night, watch the world tear itself apart, find this and declare "Finally, something wholesome!". I never actually got a chance to use avocado oil. Wish I could trade my little electric glass top stove for gas so I wouldn't have to step outside, but I'll admit, stepping outside to cook with cast iron bare charcoal or my choice of woods for flavor is entirely worth it. Steak topped with caramelized onion, swiss cheese and mushroom, haven't had it in years but it is my favorite thing in the world.
LE MILLION ! LE MILLION ! LE MILLION ! Félicitations Chef ! Congratulations ! Always a pleasure to watch you. I think I've almost been there from the beginning of the channel and I've learned and laughed so much, Thanks :). Meilleurs voeux !
Well Chef, here we go again. I had big plans to get a lot of around the house chores done before the weekend. Now, plans are on hold again as I am off to store to get everything needed to make this beautiful meal for New Years. Thanks a lot !!!!!🎉
I bought a filet mignon and a NY Strip yesterday per your advice. I put the steaks in tenderizer, lime pepper, white wine vinegar and steak seasoning for 24 hours. I also bought a stove iron grill just like you have. Tonight, I cooked that steak. Added black truffle butter and a little cilantro on top after. Very tender. Very tasty. On the side I have lime cilantro rice, sliced avocado with lemon and a zucchini & squash with butter dish. Both steaks are professional grade. Thank you for all that you teach.
I Can’t Wait to try this! Chef you are AMAZING!! And, actually, seeing your mistakes, screw ups, and forgetfulness, helps we AMATEUR COOKS to feel more confident! Because if a professional Chef can show what Really Happens in the Kitchen, It Helps us to know WE ARE ALL OKAY!! Don’t be so hard on yourself! Thanks from the Bottom of my Heart!!❤🥰👏👏👏
Congratulations Chef JP, to you, Jack and the rest of the team. You make a million people happy every time you post a video. So glad to be one of many.
Congratulations chef, on your 1 millionth subscription. I've been watching you since the PBS shows in florida (I lived up the coast a bit, in Melbourne) and have eaten at the Lauderdale restaurant many times. No one deserves more, the recognition you've gotten here on TH-cam because your generosity in sharing and teaching how to achieve Michelin star quality food, using ingredients from Publix and the like, in a home kitchen, has to be one of the most valuable things a home cook could hope to receive. I've been cooking for over 40 years and without fail, I learn something from EVERY episode you post. It's incredible. Thank you so much for the decades of culinary joy you have brought to the world (and me 😁) Salut!! 🙏
This is my GO TO TECHNIQUE now! I was skeptical at first (450F in the oven??) but the 8 kids in our 2022 new years eve supper.... Yeah, 8 picky eater kids all said : merveilleux, sublime, meilleures steak du MONDE, exceptionnel!! Exceptionnel. That was an actual word the 8 year old said. The only difference I did was to add one BIG cube of butter on the steaks and a sprig of rosemery before going in the oven . But that's it. So simple. And my mother-father in law were so impressed. I'm sooooo happy. Sooooooooo much browny points!!
One million subscribers who all love this channel… I don’t ever remember a time I didn’t give you a thumbs up! I’ll watch a few minutes, then it happens… bam! You teach me something new. There ya go… thumbs up! I laugh, thumbs up. I anticipate your next comment… thumbs up. “More butter!,” thumbs up. You laugh, I laugh, thumbs up. You’ve earned millions and millions of thumbs up! When is TH-cam going to rate your thumbs up to views ratio? I only have two thumbs! If you made Cat Food Casserole, I’d try it! Thank you Chef JP! You are one in a million!
Hey Jean-Pierre, I remember watching your videos when you had 50k subscribers. Now you went up to 1 Million subs and I have to say, even you would have only 20 subs, you would be my favourite chef out there! I love your way, your honesty and your devotion doing this for us! Have a nice year 2023 and stay like you are!
Chef Pierre you make my mouth water. I would love to cook like you do . I do pretty good in the things i cook and people like it . but you add that extra step that sends it to the next step.
Sir Jean, I made this dish today for New Years' Eve, and we finished some minutes ago. Thank you, thank you, merci beaucoup! My wife looked at me with eyes that I didn't see for a long long time , since we were in our teens 🙂
How exciting is this.... Chef Jean-Pierre reached 1M subscribers. Congrats and the steak dinner is just what I needed. I love the carmelized onions on top.... Delicious
Chef Jean-Pierre, i just wanted to say thanks for a fantastic recipe! I made it for last nights dinner, and it turned out fantastic. The Flavor is to die for. I did my steaks with a heavy dose of blue cheese and it hit all the taste buds. ALSO! i personally am not a fan of mushrooms, but the mushroom sauce was unlike anything i have ever tasted before. The layers of the smokey mushrooms, with the hint of the aged balsamic, and body of the wine was absolutely phenomenal. The entire meal was the best one ive made this year! One thing I noticed during this cook was, the thickness of the steaks do matter with timing and overall finished rare/med rare outcome. If you use a steak too thin, it will cook all the way thru during the sear stage, and you will end up with a med/well done steak in the end after pulling it out of the oven. The sear time is kinda fixed before you can touch it, and if the steak isnt thick it will over cook. Other then that little tidbit. A fantastic meal. Merci Beaucoup Chef!
Chef JP,.. no matter what the video recipe is, it always puts a smile on my face. As I have said before, "We come here for the recipes,.. and keep coming back for your entertaining infectious personality!" There is nothing pretentious about you,.. you are just as REAL as it gets! PLUS,.. WE ARE " ALL FRIENDS"!!
Best thing here? It's the "I messed up but lets make it good" parts. Overcome the problems and make it nice. It's funny, I do not like carrots. I once ate ones prepared something like this and LIKED them. This looks like such an amazing meal. I would dive into this any day!
Congratulations chef on the 1 mill subs and here to the next million you bring such joy to life not just your cooking skills,make me smile from ear to ear start to finish so infectious.All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
You are a teacher for me, delighted with your video, your simplicity and your vocation to teaching, it makes me love cooking more and technically I have learned things that I did not know, I congratulate you and God bless you. (Saludos desde Merida, Yucatan México, ciudad del Salbut y el Panucho)
Every week, I make one of his recipes. I use his techniques with my flavor profile. I made meatballs last week. Amazing! I did the not-so-sloppy Joe's before that. I'm doing Arroz con Pollo on Monday. Congrats on 1 million!
Watching this channel provides such a positive start to my day. Chef JP, have you considered doing a series on hors d'oeuvres? I'd love to see your approach to party foods, dips, and such :). Happy New Year!
You SIR never want to make your videos too long. Well let me and a million other subscribers tell you Chef That we would rather watch a 30-60 min tutorial video of your recipes than an a 30 to 60 minute TV Show that"s on the Air nowadays! Keep them coming sir and don't worry about it! We will be here.
Congrats on your well deserved viewership. You make everything seem doable, and I love that you leave the bloopers in, since let's face it - this is real life...
Is it me, or could this chef make pouring a glass of water entertaining. Please chef keep up the videos. We all love you. Medium rare steak for me please.
This will be our dinner for New Year's Eve! Had your prime rib dinner and mushroom sauce for Christmas dinner and it was fantastic!! I am sure this will be no less than outstanding. Congratulations on 1 million subscribers and a million more to come. Looking forward to your videos in the coming year. You are the gift that just keeps on giving!!
Chef jean pierre you are different real unique love your passion for cooking your educational videos with french accent they have become an addiction thank you Sir
ONE MILLION means you have a larger and no doubt more loyal following than the mainstream medias. Hearty congrats and THANK YOU CHEF JP for making us all better cooks I for one certainly appreciate it .
my deepest respect ! Cooking all the differnt stuff and guarantee it's already done all the same time . . . it's something I still have to get used to and learn. Ok, you're doin this since 50 yrs. and I am 56 years of age total, I'm behind you a bit 🙂 When I do my pork tenderloin marinated in Ayvar, it will stay in the fridge over night to absorb all the flavor, then I'll give it a hot fry all around, reduce heat, put the Ayvar back in, cook on low level and take care of the noodles, rice, potatoes or whatever goes along with it later on. It's kinda 'lazy man cooking' 🙂 Whenever "noodles, rice, potatoes or whatever" are ready to serve I'm happy I made it well once again. . . . not without putting some (measure carefully !) red wine (Imiglykos) to the sauce to avoid too much reduction. That's why I love you my friend - there's so much I can learn just by looking and listening to your videos. wish you all the best for 2023 and stay the way you are . . . for the next 50 yrs. ! Du bist der BESTE ! ! ! Baron, PEP Cars Frankfurt Germany
I only found you a week ago and I've watched so many of your videos already! Absolutely amazing energy and entertainment, coupled with a wealth of experience and knowledge. Love form England 🏴 👍
Huge congratulations to you and your team Chef Jean Pierre on achieving a landmark and so very well deserved one million subscribers!! I love every single episode and truly look forward to each and every one to follow. Wishing you and your wonderful team a Happy 2023 Jean Pierre. With best wishes from Australia.
Chef,I love how everything is real time when cooking (no editing besides waiting for a long cooking time). Prepping is my wife's job now since the first taste of my (it's yours) spectacular dinner recipe I cooked! Your reverse sear Prime Rib Roast video made me so proud serving it on Christmas for dinner with in-laws and my family. Came out perfect following your video (also your green beans and mashed potatoes)!
I noticed the hot pan without a towel on the handle right away. Shows I'm learning something! I love these videos. I find it very relaxing to watch all the wonderful food being prepared.
Chef, you are hands down my favorite chef! I am so glad you deglazed the steak skillet and added the pan drippings to the mushroom/shallot/garlic sauce. My favorite steak is a 1 1/2 inch rib eye steak, cooked med-rare, topped with carmelized onions, gorgonzola (Italian blu cheese), and horseradish. On the side, a baked Russet potato (to 215°F, this is the fluffiest baked potato!) with real softened butter and sour cream, and a green crunchy iceburg lettuce salad with gorgonzola dressing. Kosher salt, fresh cracked black pepper, thyme, rosemary, and parsley added at the appropriate times during cooking to taste. Thank you for incorporating the prepared carmelized onions, prepared beef stock, and prepared roux in your video. I have learned so many tips and techniques from your videos. Thank you, too, for showing when mishaps happen in cooking and how you fix them. You are a superior teaching chef!
Congratulations on 1 million! You definitely deserve it. The mistakes are as important as the teaching. It's only a mistake if it ruins the dish. Your easy demeanor and high energy are what make you so successful. The cooking ain't bad either!
What a milestone to meet, Congratulations! I cannot believe that it is an end of another year. Thank you for all you and your staff do. I have made all but 11 recipes! I will continue to enjoy and learn from an amazing Chef. Happy New Year Chef!
😋looks AMAZING!!!! Love the onion mushroom and blue cheese !!!! I want it for breakfast right now ❤️❤️❤️ I'm looking for a cherry glaze for beef... And a salmon Wellington???? I can't wait for you to put out new recipes!!! You have changed how I cook and how I see food... Love you Chef!! ❤️
I would also like a tutorial on spices!!!! I know experience is king, but I don't ever experiment with spices cause I'm afraid of messing up my meal lol.
One million subscribers WOW, I can’t think of anyone who deserves it more than you do Chef. Happy new year and thank you for always putting a smile on my and teaching me to truly enjoy my kitchen 👍😀
Looks delicious Chef! Always happy that I can watch your videos and come away entertained and smarter about cooking in general. Have a Happy New Year! Gravy up everyone!
I’ve just discovered jean’s channel and I can’t tell you how much I’m learning! I’m just a home cook so learning the actual art and science of food is invaluable to me! I’m a retired hair stylist and I never “worked” a day in my life. Because I loved what I did it never felt like work! You are a great example of that. The reason your such a amazing chef is because you love what you do. I’m so glad you are using a New York strip because beef is so expensive now. I’m a new subscriber. Thank you for sharing your knowledge!
thank you so much for your videos, they cheer me up. especially how easy and fun it is to prepare amazing dishes and enjoy them! keep up the great work, thank you!
Seriously...I wish I was there to enjoy that. Tho I'm preparing this very meal tonight thanks to your inspiration and me having all the ingredients. You ROCK Jean-Pierre, but of course! 👏🎉😊💚 Over a million of us love you Chef! Bravo! 🏆🥇
My mouth is watering! Can’t wait to try your steak recipe. Happy New Year, Chef. 🥂🍾🎉I look forward to watching a new year’s worth of new videos from you😊❣️
I get amused and laugh a lot when I watch your videos😊 I really enjoy them and cannot wait to make these cheesy mushroom steaks! Yummy yummy yummy, I’m so happy I took up cooking as a hobby in retirement! I worked in restaurants my whole life and took food home every night. My idea of a meal for my children was not real good. I did cook when I had a chance, however, as a single mom I didn’t have much time.😮 Now I’m retired and I could watch your videos all day long and cook all day long. Thank you chef🎉❤
CONGRATULATIONS CJP on making it to 1 million subscribers. The time & energy you put into your videos to help the TH-cam community learn how to cook better is extremely appreciated. My friends and family have marveled at the dishes I'm able to prepare nowadays and it's all thanks to the education and entertainment you provide on your channel. You're the best so please continue doing what you're doing!! Again, congrats on 1M subs.
What i appreciate the absolute most is he makes mistakes!! Like there are times when he forgets stuff!!! He is so non threatening as he teaches us!! Thank you so very much chef!! You are appreciated!!!
Rub it all over my body? I want to visit you to experience this. On my way from Ontario, Canada. Maybe next year. I can hardly wait. I like you so much. You have helped this old girl (75) to cook better. Thank you, my friend.
Congratulations on making 1 million subscribers!! You’ve worked so long and hard to get here! I love your cooking techniques but sometimes I can’t breathe and think you’re going to have a heart attack! Who is making you rush ? We all want you around for a long time to come. BTW, this meal made my mouth water! Happy New Year to you and your home and tv family!
I just love how your vids are keeping it real. I love all the oopsie forgot...that's okay we add it now. That keeps us novice cooks from feeling inadequate in the kitchen. I hate cooking shows on tv and other video's because they edit out the oopsie's so everything looks perfect. Thank you so much for the boost of confidence. ❤🙏
Congratulations on reaching 1 million subscribers Chef, it`s well deserved and your videos are always a pleasure to watch, happy new year to you and all your family, god bless from the UK.
Thank you so much! We Love you guys!😊❤️
@@ChefJeanPierre we Love you Chef!!
Amazing. I couldn't believe that I picked up a couple of Black Angus strips and mushrooms yesterday. Finished my other work in the housr
Amazing picked up a couple of Black Angus strips and some mushrooms yesterday . Just finished all of my other BS in the house, and decided to turn on Chef JP for some pointers. Budda Bing !! A recipie for Strip steak and mushroom gravy. This man is always giving you a better way to do whatever you did before. I can't wait to tell people if they don't like it......Don't come back !!! Don't eat it. !!! Huh huh huh
@@ChefJeanPierre I once put canned mushrooms in the freezer. I had nightmares for 17 years(joking of course)/
I love how you don’t edit out/delete any accidents etc.. This is indeed real life cooking. Thanks a million for keeping it real ❤️
👍👍👍😊
I always loved people that did that. Correct your mistakes and laugh about them! So many people just delete em and spend hours doing retakes!
I have to say, it is a joy to watch this man's happiness. It is absolutely contagious. He is definitely the type of person you want around. Thanks for teaching us and keeping us entertained.
Congratulations Chef,
And now, let me tell you something, have to tell you my friend, I promise you, I have been waiting 17 years for you to come into my family’s life! :))
My kids are smitten watching you, and everything they say is about your fun attitude and lovely jokes!i.e., the store mayonaise and its 17 yrs shelf life...., ha,ha! Thanks for everything ! My family is definitely coming together in the kitchen! Thanks to you mon ami!
Any steak you prepare is made for a king or queen!! 😊
For all “Newcomers” who have been fortunate enough to come across “The Chef”, your days ahead will be full of joy. Cooking is relatively easy if you can read, but there are substitutes for ingredients that are easily obtained an explained usually at your fingertips. I hope everyone will enjoy as much as I have watching.
Of all the many Chef's on TH-cam, Chef JP is ABSOLUTELY MY FAVORITE. I love his humor...I love his receipes...and most of all, I love what I perceive to be a wonderful soul. I'm so excited you reached such a great milestone...1,000,000 subscribers!! I was so excited for him that I called my wife right away and told her. We are both so happy for our favorite chef!
Thank you 🙏 🙏🙏
It is not the mistakes/accidents, its the fix/solution that makes him great!!
Stay up all night, watch the world tear itself apart, find this and declare "Finally, something wholesome!". I never actually got a chance to use avocado oil. Wish I could trade my little electric glass top stove for gas so I wouldn't have to step outside, but I'll admit, stepping outside to cook with cast iron bare charcoal or my choice of woods for flavor is entirely worth it. Steak topped with caramelized onion, swiss cheese and mushroom, haven't had it in years but it is my favorite thing in the world.
What's that a Roller? Cool car
@@pappyodanial Deusenberg Phaeton, more specifically.
Electric stovetops are better in many ways
To be decades as a chef"... I love how he is still so excited about cooking/food !!!😃 hrs adorable !!
1 million smart and happy people out there! :)
LE MILLION ! LE MILLION ! LE MILLION ! Félicitations Chef ! Congratulations ! Always a pleasure to watch you. I think I've almost been there from the beginning of the channel and I've learned and laughed so much, Thanks :).
Meilleurs voeux !
1 Million subscribers! A Very Happy New Year to you!
This guy is an OG. The best.
Thank you 🙏
Well Chef, here we go again. I had big plans to get a lot of around the house chores done before the weekend. Now, plans are on hold again as I am off to store to get everything needed to make this beautiful meal for New Years. Thanks a lot !!!!!🎉
I just made carmalized onyo again yesterday, because I ran out of them with my burgers! So now I have fresh carmalized onyo for this steak!! Nice!!
Oh man… the close-up on the “Nightmares for three weeks”… I felt that.
Wife requested this for her birthday dinner.
We all agree, best steak we can remember having in our lives.
Ah-mazing!
I bought a filet mignon and a NY Strip yesterday per your advice. I put the steaks in tenderizer, lime pepper, white wine vinegar and steak seasoning for 24 hours. I also bought a stove iron grill just like you have. Tonight, I cooked that steak. Added black truffle butter and a little cilantro on top after. Very tender. Very tasty.
On the side I have lime cilantro rice, sliced avocado with lemon and a zucchini & squash with butter dish. Both steaks are professional grade. Thank you for all that you teach.
I Can’t Wait to try this! Chef you are AMAZING!! And, actually, seeing your mistakes, screw ups, and forgetfulness, helps we AMATEUR COOKS to feel more confident! Because if a professional Chef can show what Really Happens in the Kitchen, It Helps us to know WE ARE ALL OKAY!! Don’t be so hard on yourself! Thanks from the Bottom of my Heart!!❤🥰👏👏👏
Thank you 🙏🙏🙏
Your English is better than most southerners I come across! Love the video
Congratulations Chef JP, to you, Jack and the rest of the team. You make a million people happy every time you post a video. So glad to be one of many.
🙏🙏🙏😊
Congratulations chef, on your 1 millionth subscription.
I've been watching you since the PBS shows in florida (I lived up the coast a bit, in Melbourne) and have eaten at the Lauderdale restaurant many times. No one deserves more, the recognition you've gotten here on TH-cam because your generosity in sharing and teaching how to achieve Michelin star quality food, using ingredients from Publix and the like, in a home kitchen, has to be one of the most valuable things a home cook could hope to receive.
I've been cooking for over 40 years and without fail, I learn something from EVERY episode you post. It's incredible.
Thank you so much for the decades of culinary joy you have brought to the world (and me 😁)
Salut!! 🙏
Thank you so much for the kind words! It is comment like yours that keeps me motivated! Godspeed and may you have an awesome New Year! 😊❤️
@Chef Jean-Pierre Most welcome chef! I hope that the new year brings you another million, WELL deserved subscriptions!
14:35 This sauce is so good “You can rub it all over your body.” 😂😂
With the cheese in it, you want to rub it all over your body🤣🤣
This is my GO TO TECHNIQUE now!
I was skeptical at first (450F in the oven??) but the 8 kids in our 2022 new years eve supper.... Yeah, 8 picky eater kids all said : merveilleux, sublime, meilleures steak du MONDE, exceptionnel!!
Exceptionnel. That was an actual word the 8 year old said.
The only difference I did was to add one BIG cube of butter on the steaks and a sprig of rosemery before going in the oven .
But that's it. So simple. And my mother-father in law were so impressed. I'm sooooo happy.
Sooooooooo much browny points!!
Americas Favorite Chef. This man is a magician in the kitchen. Thanks for all you do Chef.
One million subscribers who all love this channel… I don’t ever remember a time I didn’t give you a thumbs up! I’ll watch a few minutes, then it happens… bam! You teach me something new. There ya go… thumbs up! I laugh, thumbs up. I anticipate your next comment… thumbs up. “More butter!,” thumbs up. You laugh, I laugh, thumbs up. You’ve earned millions and millions of thumbs up!
When is TH-cam going to rate your thumbs up to views ratio? I only have two thumbs! If you made Cat Food Casserole, I’d try it!
Thank you Chef JP! You are one in a million!
You're on exceptionally good form today chef. Fantastic 1million subs, Happy New Year.
Félicitation chef pour le millions God bless you from Canada
What an amazing dinner!! Make sure you share with your buddy JACK!😂. Congrats on 1 million!!
Hey Jean-Pierre, I remember watching your videos when you had 50k subscribers. Now you went up to 1 Million subs and I have to say, even you would have only 20 subs, you would be my favourite chef out there! I love your way, your honesty and your devotion doing this for us! Have a nice year 2023 and stay like you are!
Chef Pierre you make my mouth water. I would love to cook like you do . I do pretty good in the things i cook and people like it . but you add that extra step that sends it to the next step.
This is the best video yet! You the man!!!!!
Congrats on 1M subscribers too!
I would love to see a “beat bobby flay” episode with chef JP! That would awesome! Both amazing chef’s … my money would be on chef Jean-Pierre though 👌
👍👍👍😊
Sir Jean, I made this dish today for New Years' Eve, and we finished some minutes ago. Thank you, thank you, merci beaucoup! My wife looked at me with eyes that I didn't see for a long long time , since we were in our teens 🙂
How exciting is this.... Chef Jean-Pierre reached 1M subscribers. Congrats and the steak dinner is just what I needed. I love the carmelized onions on top.... Delicious
1 million subscribers!! Great job.
Loved the video.
God bless all here.
Love the "Oh crap!" moment when the steak slipped, and then the seamless recovery. IMHO, that is what the difference is between a cook and a chef. 😄
Thank you! 😊
"Don't pay attention" to the man behind the curtain. :-)
Chef Jean-Pierre, i just wanted to say thanks for a fantastic recipe! I made it for last nights dinner, and it turned out fantastic. The Flavor is to die for. I did my steaks with a heavy dose of blue cheese and it hit all the taste buds. ALSO! i personally am not a fan of mushrooms, but the mushroom sauce was unlike anything i have ever tasted before. The layers of the smokey mushrooms, with the hint of the aged balsamic, and body of the wine was absolutely phenomenal. The entire meal was the best one ive made this year!
One thing I noticed during this cook was, the thickness of the steaks do matter with timing and overall finished rare/med rare outcome. If you use a steak too thin, it will cook all the way thru during the sear stage, and you will end up with a med/well done steak in the end after pulling it out of the oven. The sear time is kinda fixed before you can touch it, and if the steak isnt thick it will over cook. Other then that little tidbit. A fantastic meal. Merci Beaucoup Chef!
Chef Jean-Pierre's energy is everything ☺️
Cooking 42 years and now cooking all new Thnks Chef and a really Happy New Year!
Chef JP,.. no matter what the video recipe is, it always puts a smile on my face. As I have said before, "We come here for the recipes,.. and keep coming back for your entertaining infectious personality!" There is nothing pretentious about you,.. you are just as REAL as it gets! PLUS,.. WE ARE " ALL FRIENDS"!!
Thank you so much! 🙏🙏🙏🙏🙏👍😊
This looks PIERRE-pect for New year dinner.
Best thing here? It's the "I messed up but lets make it good" parts. Overcome the problems and make it nice. It's funny, I do not like carrots. I once ate ones prepared something like this and LIKED them. This looks like such an amazing meal. I would dive into this any day!
Congratulations chef on the 1 mill subs and here to the next million you bring such joy to life not just your cooking skills,make me smile from ear to ear start to finish so infectious.All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
You are a teacher for me, delighted with your video, your simplicity and your vocation to teaching, it makes me love cooking more and technically I have learned things that I did not know, I congratulate you and God bless you. (Saludos desde Merida, Yucatan México, ciudad del Salbut y el Panucho)
Every week, I make one of his recipes. I use his techniques with my flavor profile. I made meatballs last week. Amazing! I did the not-so-sloppy Joe's before that. I'm doing Arroz con Pollo on Monday. Congrats on 1 million!
Beautiful Carmalization on the Steak ! Magnificent !!!
Watching this channel provides such a positive start to my day. Chef JP, have you considered doing a series on hors d'oeuvres? I'd love to see your approach to party foods, dips, and such :). Happy New Year!
You SIR never want to make your videos too long. Well let me and a million other subscribers tell you Chef That we would rather watch a 30-60 min tutorial video of your recipes than an a 30 to 60 minute TV Show that"s on the Air nowadays! Keep them coming sir and don't worry about it! We will be here.
Mmmm steak looks delicious chef 👨🍳 have a happy new year 🎉
Thank you! You too!🙏🙏🙏😊👍
Fabulous video MCJP! I'm blown away! I must attempt this tomorrow for a lucky family member!
Congrats on your well deserved viewership. You make everything seem doable, and I love that you leave the bloopers in, since let's face it - this is real life...
Is it me, or could this chef make pouring a glass of water entertaining. Please chef keep up the videos. We all love you. Medium rare steak for me please.
This will be our dinner for New Year's Eve! Had your prime rib dinner and mushroom sauce for Christmas dinner and it was fantastic!! I am sure this will be no less than outstanding. Congratulations on 1 million subscribers and a million more to come. Looking forward to your videos in the coming year. You are the gift that just keeps on giving!!
Chef jean pierre you are different real unique love your passion for cooking your educational videos with french accent they have become an addiction thank you Sir
🙏🙏🙏❤️
ONE MILLION means you have a larger and no doubt more loyal following than the mainstream medias. Hearty congrats and THANK YOU CHEF JP for making us all better cooks I for one certainly appreciate it .
Thank you 🙏
One Million WOW!! You deserve it baby. Happy New Year!
this man is really authentic i love the french accent :)
Or Italian 👍🏼
my deepest respect ! Cooking all the differnt stuff and guarantee it's already done all the same time
. . . it's something I still have to get used to and learn. Ok, you're doin this since 50 yrs. and I am 56 years
of age total, I'm behind you a bit 🙂
When I do my pork tenderloin marinated in Ayvar, it will stay in the fridge over night to absorb all the flavor,
then I'll give it a hot fry all around, reduce heat, put the Ayvar back in, cook on low level and take care of the
noodles, rice, potatoes or whatever goes along with it later on. It's kinda 'lazy man cooking' 🙂
Whenever "noodles, rice, potatoes or whatever" are ready to serve I'm happy I made it well once again.
. . . not without putting some (measure carefully !) red wine (Imiglykos) to the sauce to avoid too much reduction.
That's why I love you my friend - there's so much I can learn just by looking and listening to your videos.
wish you all the best for 2023 and stay the way you are . . . for the next 50 yrs. ! Du bist der BESTE ! ! !
Baron, PEP Cars Frankfurt Germany
One can only dream to live another 50 years!!!😊
@@ChefJeanPierre With God's Blessings nothing is impossible. Keep up the great attitude and humor. God Bless.
Absolutely THE BEST part of my day!!!!!! Chef, you are also a cinematic genius!!!!!! LOVE the Chef and Jack show!!!!!!
Wow, thank you!🙏🙏🙏😊
I only found you a week ago and I've watched so many of your videos already!
Absolutely amazing energy and entertainment, coupled with a wealth of experience and knowledge.
Love form England 🏴 👍
Huge congratulations to you and your team Chef Jean Pierre on achieving a landmark and so very well deserved one million subscribers!! I love every single episode and truly look forward to each and every one to follow. Wishing you and your wonderful team a Happy 2023 Jean Pierre. With best wishes from Australia.
I love his videos, I love it that he’s blunt, at what he says about cooking. He enjoys cooking and teaching us too😊
Chef,I love how everything is real time when cooking (no editing besides waiting for a long cooking time). Prepping is my wife's job now since the first taste of my (it's yours) spectacular dinner recipe I cooked! Your reverse sear Prime Rib Roast video made me so proud serving it on Christmas for dinner with in-laws and my family. Came out perfect following your video (also your green beans and mashed potatoes)!
Awesome!!!👏👏👏😊👍
I noticed the hot pan without a towel on the handle right away. Shows I'm learning something! I love these videos. I find it very relaxing to watch all the wonderful food being prepared.
Chef, you are hands down my favorite chef!
I am so glad you deglazed the steak skillet and added the pan drippings to the mushroom/shallot/garlic sauce.
My favorite steak is a 1 1/2 inch rib eye steak, cooked med-rare, topped with carmelized onions, gorgonzola (Italian blu cheese), and horseradish. On the side, a baked Russet potato (to 215°F, this is the fluffiest baked potato!) with real softened butter and sour cream, and a green crunchy iceburg lettuce salad with gorgonzola dressing. Kosher salt, fresh cracked black pepper, thyme, rosemary, and parsley added at the appropriate times during cooking to taste.
Thank you for incorporating the prepared carmelized onions, prepared beef stock, and prepared roux in your video. I have learned so many tips and techniques from your videos.
Thank you, too, for showing when mishaps happen in cooking and how you fix them.
You are a superior teaching chef!
Thank you 🙏
1 MILLION ! 🥂Congratulations & Happy New Year, your steaks have become a regular meal for my wife and I
This whole episode was pure chaos and I loved every minute of it! This was the closest video to what it looks like when I cook that I've ever seen 😂🤣
Congratulations on 1 million! You definitely deserve it. The mistakes are as important as the teaching. It's only a mistake if it ruins the dish. Your easy demeanor and high energy are what make you so successful. The cooking ain't bad either!
J'adore regarder les vidéos du chef JP. Et j'apprends beaucoup. Merci.
👍👍👍😊
What a milestone to meet, Congratulations! I cannot believe that it is an end of another year. Thank you for all you and your staff do. I have made all but 11 recipes! I will continue to enjoy and learn from an amazing Chef. Happy New Year Chef!
Wow, all but 11? That is a feat!
😋looks AMAZING!!!! Love the onion mushroom and blue cheese !!!! I want it for breakfast right now ❤️❤️❤️
I'm looking for a cherry glaze for beef...
And a salmon Wellington????
I can't wait for you to put out new recipes!!! You have changed how I cook and how I see food... Love you Chef!! ❤️
I would really appreciate a Tutorial on SPICES, much like the ones that were done on SALTING and CUTTING VEGETABLES
I would also like a tutorial on spices!!!! I know experience is king, but I don't ever experiment with spices cause I'm afraid of messing up my meal lol.
@@CharlieKellyEsq That's what I'm afraid of as well.
What spices and herbs complement each other or work against the other.
Oh yes
Great idea!
I love when you say Onyo, it tickle my spirit lool. Thank you Chef Jean Pierre!
One million subscribers WOW, I can’t think of anyone who deserves it more than you do Chef. Happy new year and thank you for always putting a smile on my and teaching me to truly enjoy my kitchen 👍😀
That looks SENSATIONAL and I can almost smell the gravy through the screen.
Looks delicious Chef! Always happy that I can watch your videos and come away entertained and smarter about cooking in general. Have a Happy New Year! Gravy up everyone!
What can be more fancier than tha chef . Delicate presentation , simple .❤
I’ve just discovered jean’s channel and I can’t tell you how much I’m learning! I’m just a home cook so learning the actual art and science of food is invaluable to me! I’m a retired hair stylist and I never “worked” a day in my life. Because I loved what I did it never felt like work! You are a great example of that. The reason your such a amazing chef is because you love what you do. I’m so glad you are using a New York strip because beef is so expensive now. I’m a new subscriber. Thank you for sharing your knowledge!
Thank you! 😊
@@ChefJeanPierre💃👑🕺
Congratulations on 1 million, Chef. Three years of great cooking and entertainment. Thank you for sharing your knowledge and your love of cooking.
thank you so much for your videos, they cheer me up. especially how easy and fun it is to prepare amazing dishes and enjoy them! keep up the great work, thank you!
Seriously...I wish I was there to enjoy that. Tho I'm preparing this very meal tonight thanks to your inspiration and me having all the ingredients. You ROCK Jean-Pierre, but of course! 👏🎉😊💚 Over a million of us love you Chef! Bravo! 🏆🥇
CONGRATS on the 1 MILLION + subscribers Chef. Definitely well deserved and your talents and the sharing of them are much appreciated
1 million!!!! C'est merveilleux!!!
My mouth is watering! Can’t wait to try your steak recipe. Happy New Year, Chef. 🥂🍾🎉I look forward to watching a new year’s worth of new videos from you😊❣️
I get amused and laugh a lot when I watch your videos😊
I really enjoy them and cannot wait to make these cheesy mushroom steaks! Yummy yummy yummy, I’m so happy I took up cooking as a hobby in retirement! I worked in restaurants my whole life and took food home every night. My idea of a meal for my children was not real good. I did cook when I had a chance, however, as a single mom I didn’t have much time.😮
Now I’m retired and I could watch your videos all day long and cook all day long. Thank you chef🎉❤
CONGRATULATIONS CJP on making it to 1 million subscribers. The time & energy you put into your videos to help the TH-cam community learn how to cook better is extremely appreciated. My friends and family have marveled at the dishes I'm able to prepare nowadays and it's all thanks to the education and entertainment you provide on your channel. You're the best so please continue doing what you're doing!! Again, congrats on 1M subs.
Always a pleasure to watch you! 🎉
Oui Chef ! ! ! Simple Elegant Delicious Thank You Chef ! ! !
What i appreciate the absolute most is he makes mistakes!! Like there are times when he forgets stuff!!! He is so non threatening as he teaches us!! Thank you so very much chef!! You are appreciated!!!
Thank you so much for not editing out mistakes or little accidents--it's so encouraging for the rest of us.!!!👍😊💕
Happy New Year! Health and happiness for 2023!
God bless you chef. It's always a delight to watch you perform your magic while putting a smile on our face. 😀
Rub it all over my body? I want to visit you to experience this. On my way from Ontario, Canada. Maybe next year. I can hardly wait. I like you so much. You have helped this old girl (75) to cook better.
Thank you, my friend.
Congratulations on making 1 million subscribers!! You’ve worked so long and hard to get here! I love your cooking techniques but sometimes I can’t breathe and think you’re going to have a heart attack! Who is making you rush ? We all want you around for a long time to come. BTW, this meal made my mouth water! Happy New Year to you and your home and tv family!
L🧡VE Steak au Poivre, as do you, and love blue cheese, so will love this too. Making very soon....
Merci, Chef.
J'aimerais savoir combien de temps se garde du beurre a température pièces?
Super Vidéo!
Je suis de la belle petite région de Québec!
I just love how your vids are keeping it real. I love all the oopsie forgot...that's okay we add it now. That keeps us novice cooks from feeling inadequate in the kitchen. I hate cooking shows on tv and other video's because they edit out the oopsie's so everything looks perfect. Thank you so much for the boost of confidence. ❤🙏
I absolutely love his Joy of cooking this is almost exactly what I look like in my kitchens except for the southern accent 😂