If you’re shocked by the salt then this must be your first time with Molly lol she changed my cooking game bc she taught me how to cook with simple ingredients and how to cook fresh and delish recipes, and not complicate things. The same people freaking out about the salt are the same ones that will add multiple cans of cream of chicken soup to a crockpot with a whole bag of shredded cheese…..
This made my day. I absolutely loved Molly from the Bon Appetit days. Seeing she has her own channel made me very very happy. Eagerly waiting for more delightful content!
The marbeling on those steaks 😍😍😍 ny strip is my favorite cut- the perfect distribution of fat for optimal flavor (for me)- and has been in my list of top 3 foods for at least a decade. Not me over here drooling or anything 😂
It did, but then it got set to private for unknown reasons on the same day. Maybe there was an error in the Vid, or something they didn't see fit for YT.
I bought the book and made this recipe, I almost died it's so amazing. I never want to make a NY Strip any different. I only hope there are more recipes in the book that can top this - though I'm not sure they can.
Even better if you salt the steaks the night before and let them brine, gets deeper into the meat. Also prefer to reverse sear the steak at 200 degrees before basting but am loving this classic recipe and this video pretty much nails it.
No it’s against the law to change this recipe in any way in Britain. In the US because of our 27th amendment to our constitution you may change up the recipe and use wine instead. Make sure to use a little red wine and lots of cream so your sauce looks pink. You can call it Steak Au Barbie.
Looks delicious, although was terrified when you flambéed the cognac straight from the bottle, that can go very badly wrong and cause serious injuries if the fire spread back up to the bottle!!!
I really like a cast iron pan on the grill for this. You don't smoke up your house, you don't set the detectors and the dog off, and you can still accomplish a flambé with the cognac even if your range is electric.
This might sound very rookie of me, or maybe just plain stupid… but here it goes 😂 I love to cook. But one thing I can never seem to master, no matter what pan I’m using, is how to pre heat it. I know every type of pan is different (non stick, stainless steel or cast iron). Do I heat it with oil in it or without? How high do I put the heat when pre heating, etc. Somebody help me 😫 thanks!
I always pre-heat with oil, and it always turns out fine! I usually put my food in before I see smoke though. But it seems like for this recipe to get that really nice char, you would want to take it to the smoking point.
Preheat to your desired temp. So if you're cooking something on a medium heat, preheat your pan on that setting. Don't crank the heat up to high and then turn it down. Add oil once your pan is preheated.
Put your empty, dry pan on your burner, and set it to the temperature you intend to initially cook at. Give it a couple of minutes, until you can hold an open hand over the pan and feel heat radiating off of it. Then add your cold oil and give it about half the time again that the pan has been on the burner to heat up. Watch for your oil to shimmer and/or smoke as an indicator. Pro tip for this recipe: use your propane grill. Unless you have professional-level ventilation over the stove, you will smoke out your kitchen, get the dog barking at the smoke detector, and have that burnt oil smell soaking into the couch cushions. The other perk is that you can still flambé your cognac, even if you have an electric range.
The most precise way is to use a budget infrared thermometer ($20). Temp ranges for home are similar to an oven -- 250f low - 350 med - 450 high ±50 degree increments (i.e. med-high ~400 and sear ~500+). Without a thermometer, add a shot/tbsp of water to the cold pan, turn to High and wait for it to completely evaporate--that's 225f guaranteed. After that, add oil/fat and let the smoke point be the guide (there is a good smoke point chart on wikipedia for a ref). A general rule is when the fat is shimmering and runs thin/fast, that's around medium,,, whisps of smoke = med-high, consistent light/white smoke = high, heavy/dark smoke = too high, burnt and start again. Can also check temp by seeing if the fat makes small, fizzing bubbles (like soda water) around a pair of chopsticks/test piece, then that is close to ideal frying temp. Or if the oven is already on, put it in for 3-5min and it will match the oven temp.
i always heat it on med-low empty/dry and slowly raise the heat higher if needed. don't preheat with oil because the oil could reach the correct temp before the pan, and you'll end up with sticking.
Why did you tip the steak fat out of the pan? Since you are adding butter anyway, why not leave it in or add it back to the sauce? Why waste that perfectly good (unburned) fat?
If you keep all the fat you will have too much and the resulting sauce will be broken/not emulsified, so like thickened cream with melted butter floating on top.
I dunno, I flip my steaks like once every minute and I get perfect browning and have more control over it 🤔 The sauce is killer tho - if you're saucing your steak this is the way to go 🙂
I hope this comment doesn't get buried but please for the love of god do not pour in cognac like that. As you saw in the video it will immediately catch on fire and the fire might walk up into the bottle and/or your hand! Either take the pan away from the flames and/or pour the cognac in a fireproof cup first (like those pyrex cups).
Not at all interested in watching someone who doesn’t even know how to slice meat take directions poorly while asking really silly questions. Molly has a lot to offer, but we never get to see it, why? Because she apparently doesn’t have real cooks come over to swap skills. Please, Molly!
Not how you make the sauce nor how the steak is cooked. Will taste fine, if it some concocted American name, but this cannot be called Steak Au Poivre. Go to a French cooking site to see the real deal.
“You kind of just have to have faith. You need to believe that what’s happening is happening for a reason and it’s going to work out.” Thanks Molly ❤
8:52 Molly's face lights up whenever she's thinking about salt
no kidding. Molly got boxes of salt in one of the drawers
LOVE watching Molly teach her friends how to cook
If you’re shocked by the salt then this must be your first time with Molly lol she changed my cooking game bc she taught me how to cook with simple ingredients and how to cook fresh and delish recipes, and not complicate things. The same people freaking out about the salt are the same ones that will add multiple cans of cream of chicken soup to a crockpot with a whole bag of shredded cheese…..
This made my day. I absolutely loved Molly from the Bon Appetit days. Seeing she has her own channel made me very very happy. Eagerly waiting for more delightful content!
Thank you molly for teaching us how to cook, thank you a ton
Hey Molz, thanks for inspiring me to make Steak Au Poivre this weekend. You are the GOAT!
I have this book and this dish is incredibly easy and so delicious. It’s better than what you’d get from Pastis.
That was super cool how she took the person under her wing. The way she shared her cooking talent with a novice cook🌸💫
Extremely well done!! Glad Joanie could lend a hand!!
Such a delicious recipe! My family loved it. Thanks for sharing Molly!
gorgeous stuff, Molly!
I, too, would like to be *perfumed in garlic butter*
Love this video, the personality, the sass especially. Plus, it's a great dish everyone should make. Well done.
The marbeling on those steaks 😍😍😍 ny strip is my favorite cut- the perfect distribution of fat for optimal flavor (for me)- and has been in my list of top 3 foods for at least a decade. Not me over here drooling or anything 😂
Hello there
How’s your day going today?
Yeah, rib-eye tastes good, but I really don’t dig the larger fat swirls between the muscles. Strip for sure.
I never find NY that looks like this.
one of our faves from cook this B!! but everything is FIRE so if you don’t have the book just get it already
Lets hope this is not going to disappear on us.
EDIT: Ok it has been 15 minutes and it is still here
Nice instruction and looks fantastic. Ordered your cook book!!!!
Looks amazing omg
Love it!!!!
Never thought i'd hear a dijon song in a molly baz cooking video. worlds collide
Awesome content as usual!
“As usual” because this video was first released a couple of weeks ago.
Ok, the tip on laying down the steak away from you so it doesn't splatter is so smart!! ty ty
Love this period
Killing it! Looks amazing and fun!
Didn't this episode come out a while ago?
It did, but then it got set to private for unknown reasons on the same day. Maybe there was an error in the Vid, or something they didn't see fit for YT.
@@pinobluevogel6458 @HiggyChef253 it had some weird editing mistakes
Deja video
Excellent!
That looks so amazingly nice.
Steak looks good too.
always awesome
Sometimes the peppercorns just are the star
Definitely trying this!
Love you mollz
Let's all pitch in to get Molly a mortar and pestle! ;)
I bought the book and made this recipe, I almost died it's so amazing. I never want to make a NY Strip any different. I only hope there are more recipes in the book that can top this - though I'm not sure they can.
Those strips looked insane! Was that Wagyu?
I cant believe you had a channel yourself, holy Molly
Just made this 3 days ago. It was amazing
Even better if you salt the steaks the night before and let them brine, gets deeper into the meat. Also prefer to reverse sear the steak at 200 degrees before basting but am loving this classic recipe and this video pretty much nails it.
Could we get a kitchen tour! ❤
where did you get your beef
where do you buy your meats?
Does anyone know why this vid was posted and deleted about a month ago? Ended up making this for Christmas dinner, it was so tasty 😋
The video needed more salt!
@@FeloniousFunk 😆
Could you use wine instead of cognac?
No it’s against the law to change this recipe in any way in Britain. In the US because of our 27th amendment to our constitution you may change up the recipe and use wine instead. Make sure to use a little red wine and lots of cream so your sauce looks pink. You can call it Steak Au Barbie.
Those steaks have some great marbling
Could we get a sweet frozen corn demo?
Looks delicious, although was terrified when you flambéed the cognac straight from the bottle, that can go very badly wrong and cause serious injuries if the fire spread back up to the bottle!!!
Molotov cocktail hour
For a second there I thought Molly was casual friends with Gwyneth Paltrow
That looks so F-ing good
Hi Molly! Which one of your veg recipes do you think would pair best with this dish?
@@esleel1504 thank you.
What's the song in the beginning??
idea for a non diary substitute?
Grass
Is this a repost or am I going mad?
Molly is my dream girl.
Why was this video reposted?
Why was this reuploaded?
Was just wondering the same thing!
I thought it wasn't just me thinking this too lol
Ok whew ...😅 I thought there was a glitch in the Matrix
To bother you Miss Persnickety.
One of my favourites; however if you have sensitive fire alarms and or insufficient venting, be prepared to push the reset button a few times. . .
I really like a cast iron pan on the grill for this. You don't smoke up your house, you don't set the detectors and the dog off, and you can still accomplish a flambé with the cognac even if your range is electric.
That looks good, but not a awesome as having Molly back! I missed you.
That meat looked incredible. Where’s it from
So i made this! And i accidentally over salted it, i ended up saving the dish by adding a couple tablespoons of tomato paste, it was soooooo good!
There are few things in life that can't be improved by the addition of a little brandy.
frozen corn all the way, canned tastes so sweet and old
I hope I live to see the day where Molly doesn't have to defend the amount of salt she's using.
This might sound very rookie of me, or maybe just plain stupid… but here it goes 😂 I love to cook. But one thing I can never seem to master, no matter what pan I’m using, is how to pre heat it. I know every type of pan is different (non stick, stainless steel or cast iron). Do I heat it with oil in it or without? How high do I put the heat when pre heating, etc. Somebody help me 😫 thanks!
I always pre-heat with oil, and it always turns out fine! I usually put my food in before I see smoke though. But it seems like for this recipe to get that really nice char, you would want to take it to the smoking point.
Preheat to your desired temp. So if you're cooking something on a medium heat, preheat your pan on that setting. Don't crank the heat up to high and then turn it down. Add oil once your pan is preheated.
Put your empty, dry pan on your burner, and set it to the temperature you intend to initially cook at. Give it a couple of minutes, until you can hold an open hand over the pan and feel heat radiating off of it. Then add your cold oil and give it about half the time again that the pan has been on the burner to heat up. Watch for your oil to shimmer and/or smoke as an indicator.
Pro tip for this recipe: use your propane grill. Unless you have professional-level ventilation over the stove, you will smoke out your kitchen, get the dog barking at the smoke detector, and have that burnt oil smell soaking into the couch cushions. The other perk is that you can still flambé your cognac, even if you have an electric range.
The most precise way is to use a budget infrared thermometer ($20). Temp ranges for home are similar to an oven -- 250f low - 350 med - 450 high ±50 degree increments (i.e. med-high ~400 and sear ~500+).
Without a thermometer, add a shot/tbsp of water to the cold pan, turn to High and wait for it to completely evaporate--that's 225f guaranteed. After that, add oil/fat and let the smoke point be the guide (there is a good smoke point chart on wikipedia for a ref). A general rule is when the fat is shimmering and runs thin/fast, that's around medium,,, whisps of smoke = med-high, consistent light/white smoke = high, heavy/dark smoke = too high, burnt and start again.
Can also check temp by seeing if the fat makes small, fizzing bubbles (like soda water) around a pair of chopsticks/test piece, then that is close to ideal frying temp. Or if the oven is already on, put it in for 3-5min and it will match the oven temp.
i always heat it on med-low empty/dry and slowly raise the heat higher if needed. don't preheat with oil because the oil could reach the correct temp before the pan, and you'll end up with sticking.
PEPPER CANNON!!
Are all of Molly's friends models? Don't forget to wipe meat juice off of pepper shaker! ❤
HMMM. Didn't you post this same recipe video recently? Just last month 🤔Did you change the recipe?
Thank you. I though I was losing my mind.... this HAS to be a re-upload!
What are your fav wine glass brands? xo
Why did you tip the steak fat out of the pan? Since you are adding butter anyway, why not leave it in or add it back to the sauce? Why waste that perfectly good (unburned) fat?
If you keep all the fat you will have too much and the resulting sauce will be broken/not emulsified, so like thickened cream with melted butter floating on top.
I know this series is called Hit the Kitch, but I didn't expect them to slap that striploin like it owed them money.
My heart stopped at the amount of salt
Trust in the process. If you watch a lot of Molly Baz, you will see this is actually pretty normal.
oh, so you’re new here? 😅
...first time?
Molly uses enough salt to make McDonald’s blush.
it's Kosher Salt which doesn't hit like Iodized
🔥
Why I feel like this are reupload episode? Or I am just watching it twice. haha
I dunno, I flip my steaks like once every minute and I get perfect browning and have more control over it 🤔
The sauce is killer tho - if you're saucing your steak this is the way to go 🙂
after I saw the 'tablespoon' of peppercorns in the bag, I've now realized that my tablespoon is entirely incorrect
Hmmmmmmmmmmm meattttt
Am I tripping or you already uploaded this???
Hello there
How’s your day going today?
It would be faster if Molly dipped the steak in the salt
Salt is a food group.
I don't worry too much about flambéing, but if that vent is on that's a disaster waiting to happen...
What happens if vent is on when flambeing?
pouring alcohol in the pan the way you did it is really dangerous, the alcohol and the bottle itself can catch on fire and explode lol
That only true in movies, fam.
1 tbsp lol clearly a 1/4 cup of pepper
On this episode of Cooking with Paris... Oh wait.
That fine steak shoukd have rested longer.
Has Joanie ever modelled? Because she is really freaking tall.
you and your friends are all rad
I hope this comment doesn't get buried but please for the love of god do not pour in cognac like that. As you saw in the video it will immediately catch on fire and the fire might walk up into the bottle and/or your hand! Either take the pan away from the flames and/or pour the cognac in a fireproof cup first (like those pyrex cups).
Or just turn off the burner momentarily. Or you could take the pan outside and flambee with a lighter
the person whos holding the camera should drink less coffee
You want some steak with that salt?
Not at all interested in watching someone who doesn’t even know how to slice meat take directions poorly while asking really silly questions. Molly has a lot to offer, but we never get to see it, why? Because she apparently doesn’t have real cooks come over to swap skills. Please, Molly!
joanie is like super-hot
It is not correct and i said It as a french, this is an american version.
FIRST!
Corn is bad for you. Lectins
was it necessary to slap the meat multiple times? it feels wrong
Yes, it was very necessary. Tenderizes hand and meat
Not how you make the sauce nor how the steak is cooked. Will taste fine, if it some concocted American name, but this cannot be called Steak Au Poivre. Go to a French cooking site to see the real deal.