I decided to run an inflation calculator on the prices. The average price stayed around $8 per pound in modern money. It shifted in 1950 to nearly $10 per pound. In 1970 the price rose to nearly $11 per pound. In the 80s it went back down to a little over $10. In 1990 it went down again to a little under $9. In 2000 it went back to $8 in today’s cash. In 2010 again it stays around $8. So the price accounting for inflation didn’t change all that much. It only really went up from 50 - 70.
to be fair even though meat prices have more or less stabilized so far this year it can't be ignored that they're hella more expensive than even 6 or 7 years ago
if anyone wants to know, Steak Diane is named after the Roman goddess Diana (or Diane in French), who was the goddess of the hunt, wild animals, and the moon. The dish's name reflects a romantic and somewhat mythical connection to Diana, evoking an image of hunting and game, as the dish traditionally involved game meats before evolving into the more refined steak version.
Sous vide is great. Used it today. I like that when you put steak in it that has a fat cap that it cooks the fat too. this way, when you sear the fat, its actually edible and not gross.
Steak and kidney pies are elite, we eat them all the time here in Botswana but more like a quick snack you eat on the go. Kind of in he style of a Jamaican beef patty
Way off base but came across your Mac-cheese posted about 7 years ago. Finally a simple recipe without the steps of butter/flour/ multi cheeses. Just wanted something quick/simple and easy . This ( your) recipe nailed it. Easy carb loading…
Wow, these steak recipes look incredible! The sear on the beef and those seasoning tips are perfect for getting that restaurant-quality taste at home. Definitely trying these out soon-can't wait to impress with these flavors!
Kidney is god gift to humanity it very flavorful and amazing Be it chicken or lamb cow or camel it just tastes amazing and has a strong flavour Steak jardiniere is pronounced Jar-D (like monkey D luffy) -in-yer (r is not like the r in rope or garage but a french r like guerre or rouge) Steak jardenyer
For me my inspiration for cooking is from one of the few shows that where way before my time but it was Pasquale’s kitchen 1988 and i watched it when i was a young fella even though i was not born till the late 90s always love his energy in the kitchen and singing as he cooks
they all look great tbh, especially since i eat at a daily basis, theres so many options and eating meat would always satisfy cravings wheter its an expensive meal or not. though the less complicated the better.
Nope, Chatgpt does know about it. This is chatgpt's opinion: Steak Diane is a classic dish typically made with a tender cut of beef, often filet mignon or sirloin, and served with a flavorful sauce. The dish is known for its rich, savory sauce, which usually includes ingredients such as: Diane sauce: A combination of butter, shallots or onions, mushrooms, and often a splash of brandy or cognac, which is flambéed to enhance the flavor. Demi-glace or beef broth: For a deeper flavor. Heavy cream: To give the sauce a creamy texture. Worcestershire sauce and Dijon mustard: For added complexity and tanginess. The steak is typically pan-seared to the desired level of doneness, then removed from the pan while the sauce is made. The sauce is prepared in the same pan to incorporate the fond (the browned bits left from cooking the steak), which adds depth to the flavor. The steak is then returned to the pan to coat it with the sauce before serving. It's a sophisticated yet straightforward dish that highlights the quality of the beef and the richness of the sauce. The name "Steak Diane" is believed to have been inspired by the goddess Diana, the Roman goddess of hunting, the hunt, and the wilderness. The dish is thought to have been named to evoke a sense of elegance and sophistication associated with the goddess. While the exact origin of the name isn't definitively documented, there are a few theories: Historical Context: Steak Diane was popularized in the mid-20th century, a time when naming dishes after classical or mythological figures was trendy in fine dining. This trend aimed to lend an air of sophistication and allure to the dishes. Gourmet Appeal: By naming the dish after Diana, the intent may have been to give the meal a touch of refined, classic appeal, suggesting a connection to the opulence and artistry of classical cuisine. In essence, the name "Steak Diane" reflects a blend of culinary tradition and a touch of mythological charm, aiming to elevate the dining experience.
@@jefersonluciano4592 Want more? Here you go: Origin and History While Steak Diane is widely associated with American cuisine, it has strong European influences, particularly from French and Italian cooking traditions. The practice of pan-searing meat and preparing a rich sauce is rooted in classic French techniques, while the flambé aspect of the dish points to European culinary theatrics popular in restaurants during the early to mid-20th century. Though the dish's origins remain somewhat debated, it is believed to have been popularized in New York City during the 1940s and 1950s. Legendary chefs such as Beniamino Schiavon of the Drake Hotel and Luigi Quaglino have been credited with either introducing or refining the dish in the U.S. The tableside preparation, where the chef flambés the sauce in front of guests, was part of the spectacle and appeal in fine dining establishments during that era. Ingredients and Preparation Cut of Steak: Typically, Steak Diane is made using a tender cut like filet mignon, beef tenderloin, or sirloin. These cuts are known for their tenderness, which pairs well with the rich, creamy sauce of the dish. Sauce Components: Shallots or Onions: Finely minced and cooked until translucent, adding a sweet, delicate flavor. Garlic: Adds aromatic depth to the sauce. Mushrooms: Thinly sliced mushrooms, often cremini or button, are commonly sautéed as part of the sauce, bringing an earthy richness. Brandy or Cognac: A key ingredient used for flambéing. The alcohol is ignited briefly in the pan, which burns off the alcohol while enhancing the flavor of the dish with caramelized notes. Dijon Mustard and Worcestershire Sauce: These add sharpness, tang, and umami to the sauce, balancing its richness. Heavy Cream: Creates a smooth, velvety texture and brings all the flavors together. Demi-glace or Beef Broth: This provides depth to the sauce, making it more robust. Cooking Method Pan-Searing the Steak: The steak is seasoned, then pan-seared in butter or oil until a golden-brown crust forms. It’s typically cooked to medium-rare or the diner's preference, then removed from the pan and set aside to rest while the sauce is prepared. Making the Sauce: In the same pan, butter is melted, and shallots, garlic, and mushrooms are sautéed. The brandy or cognac is added and flambéed (carefully ignited) to burn off the alcohol. Dijon mustard, Worcestershire sauce, and demi-glace or beef broth are then incorporated. The sauce is finished with a touch of heavy cream for creaminess. Reuniting Steak and Sauce: The steak is returned to the pan and coated with the sauce to absorb the flavors. The sauce thickens slightly and clings to the steak as it warms through. Serving Steak Diane is typically served with the sauce generously spooned over the steak. Common side dishes include: Mashed Potatoes: A smooth and buttery base that complements the rich sauce. Green Vegetables: Sautéed spinach, green beans, or asparagus provide a fresh contrast. French Fries or Roasted Potatoes: For added texture and heartiness. Modern Adaptations While Steak Diane remains a classic in some fine-dining circles, modern chefs sometimes adapt the dish with variations. Some may use different meats, such as venison or even chicken, while others might introduce different herbs like thyme or rosemary into the sauce. Cultural Influence and Popularity In the mid-20th century, Steak Diane epitomized the glamour of dining out, particularly in New York City's fine-dining scene. Its tableside flambé became a signature presentation in upscale restaurants, where the spectacle of flames in the pan delighted diners. While its popularity has waned somewhat, Steak Diane continues to be a beloved classic, often served in retro-style or traditional steakhouses. Mythological Connection As you mentioned, the name may derive from the Roman goddess Diana, associated with hunting and the wilderness. In this context, the name could symbolize elegance and strength, with a possible link to game meats or hearty, rustic fare of ancient times. However, the exact reason for the name remains speculative and rooted more in culinary tradition than historical fact. In summary, Steak Diane is a blend of classic French cooking techniques with mid-century American flair, known for its rich, flavorful sauce, elegant presentation, and dramatic preparation.
As someone who was grilling outside in thw 1990s, I used to make a lot of steak for the family. Including wagyu or Scottish Angus steak. It was amazing. We used to pay easily $6 per lb at the least.
words cannot express how happy i am that a "vampire steak" is a thing, i love steak, i love dracula, hell i have a portrait of vlad the Impaler in my house, i only wear black, and i like my steak blue rare!
As a Brit Steak and Kidney is a classic pairing. However, never give a Brit that little pastry. You might get lynched! We instead make it into a pudding, where the meat and gravy is fully encased in pastry and steamed in pudding basin.
Romano's maître d'hôtel, Tony Clerici, said he invented it in London at his Mayfair restaurant Tony's Grill in 1938 and named it in honour of Lady Diana Cooper. (Steak Diane) Different speculations can't be helped.
So we know that 1970s is the best decade. Because the airline food is the best in the 1970s in Patrick zeneli’s video and in the “100 years of airplane food” video, he mentioned that there are elegant and beautiful lounges and also a piano bar on planes in the 1970s! The jail food in 1970s are also the very very best which consisted of spaghetti, boiled eggs, cake and lemonade! Imagine this as jail food!! And in the hospital food of his video, the 1970s is also the best!!! It consisted of chicken, macdonald’s fries, wholegrain snacks, a fruit cup and milk And finally in this video, he said that the steak from the 1970s are cooked perfectly!!!! So, to what extend do you guys agree?
I decided to run an inflation calculator on the prices. The average price stayed around $8 per pound in modern money. It shifted in 1950 to nearly $10 per pound. In 1970 the price rose to nearly $11 per pound. In the 80s it went back down to a little over $10. In 1990 it went down again to a little under $9. In 2000 it went back to $8 in today’s cash. In 2010 again it stays around $8. So the price accounting for inflation didn’t change all that much. It only really went up from 50 - 70.
Jesus loves ya all and He wants you to turn to Him and repent, it’s your choice if you want to or not.
The only T-bone steak I can afford is from the 1940s
bro is broke 💀
@@springsunflower5268well everything is more expensive than what it was 5 years ago just like our borders were actually somewhat secured 5 years ago.
Same😅
to be fair even though meat prices have more or less stabilized so far this year it can't be ignored that they're hella more expensive than even 6 or 7 years ago
l looked at one yesterday, like $29 CAD. l bought a smaller one for a mere $19 CAD. My Willow Dog enjoyed gnawing on the bone.
if anyone wants to know, Steak Diane is named after the Roman goddess Diana (or Diane in French), who was the goddess of the hunt, wild animals, and the moon. The dish's name reflects a romantic and somewhat mythical connection to Diana, evoking an image of hunting and game, as the dish traditionally involved game meats before evolving into the more refined steak version.
shit i was gonna guess it was something to do with Princess Diana, but she was just born then.
This is one of the theories - but in actual fact, no one really knows the answer.
I will sub
yab yab
Jesus loves ya all and He wants you to turn to Him and repent, it’s your choice if you want to or not.
3:28 red dead redemption stew as i call it
Can we just appreciate him because of waiting 100 years to make this video 💀
😂
🪖
🫡
👕
👖🍆
🥾
Cryogenic freezing has come a long way.
120y*
the world is healing(im finally getting these types of videos in my fyp instead of low-effort headbopping animation memes)
Jesus loves ya all and He wants you to turn to Him and repent, it’s your choice if you want to or not.
@@MostrandomM_toexisttodayUr doing good by spreading the gospel but that has nothing to do with the video
For Each like I will eat a steak
Edit: I’m now eating 6 steaks each week 😮💨
2 steaks
@@Randomperson-cj3 1 million steak >:]
For each like I will try to find an father for this homeless like beggar (impossible)
30 steaks
47 steaks (clogged arteries)
Sous vide is great. Used it today. I like that when you put steak in it that has a fat cap that it cooks the fat too. this way, when you sear the fat, its actually edible and not gross.
0:45 that thing have in bosnia,it’s really popular its called burek
Steak and kidney pies are elite, we eat them all the time here in Botswana but more like a quick snack you eat on the go. Kind of in he style of a Jamaican beef patty
We also eat them in the UK too bro👌
@@kiacondor6823 nice, thats probably where we got the recipe
My mother used to make Swiss steak. but she cooked it with cream of chicken soup and french onion soup. It was delicious.
Totally right
Jesus loves ya all and He wants you to turn to Him and repent, it’s your choice if you want to or not.
@@MostrandomM_toexisttoday LOL
definitely one of my favorite food content creators
Way off base but came across your Mac-cheese posted about 7 years ago. Finally a simple recipe without the steps of butter/flour/ multi cheeses. Just wanted something quick/simple and easy . This ( your) recipe nailed it. Easy carb loading…
Wow, these steak recipes look incredible! The sear on the beef and those seasoning tips are perfect for getting that restaurant-quality taste at home. Definitely trying these out soon-can't wait to impress with these flavors!
Kidney is god gift to humanity it very flavorful and amazing
Be it chicken or lamb cow or camel it just tastes amazing and has a strong flavour
Steak jardiniere is pronounced
Jar-D (like monkey D luffy) -in-yer (r is not like the r in rope or garage but a french r like guerre or rouge)
Steak jardenyer
The fact that most of dishes we saw here
Are still used in east europe
Cuz they ate HELLA GOOD
Honestly I like this content it’s not brain rot it’s just good content
Fax
Nacho eating food with Patrick is the LAST thing i expected. Like what?😂
For me my inspiration for cooking is from one of the few shows that where way before my time but it was Pasquale’s kitchen 1988 and i watched it when i was a young fella even though i was not born till the late 90s always love his energy in the kitchen and singing as he cooks
The steak jadineri is actually an Arabic dish called bazella and is popular in America because France had a large chunk of control in the Middle East
Didn't the french take control of Lebanon?
2:12 should be called Steak Stew
they all look great tbh, especially since i eat at a daily basis, theres so many options and eating meat would always satisfy cravings wheter its an expensive meal or not.
though the less complicated the better.
Steak and kidney pie is one of my favourite flavours of pie. A staple in South African schools
please make a video on snacks from every decade
Watch nick digiovani he has that video done
first time I've seen food channel's using spoons.
So in the 1920 steak was stew. The Fr^nch just have a habit of snatching defeat from the jaws of victory.
18:15 smoothest ad ive ever seen
Nope, Chatgpt does know about it. This is chatgpt's opinion: Steak Diane is a classic dish typically made with a tender cut of beef, often filet mignon or sirloin, and served with a flavorful sauce. The dish is known for its rich, savory sauce, which usually includes ingredients such as:
Diane sauce: A combination of butter, shallots or onions, mushrooms, and often a splash of brandy or cognac, which is flambéed to enhance the flavor.
Demi-glace or beef broth: For a deeper flavor.
Heavy cream: To give the sauce a creamy texture.
Worcestershire sauce and Dijon mustard: For added complexity and tanginess.
The steak is typically pan-seared to the desired level of doneness, then removed from the pan while the sauce is made. The sauce is prepared in the same pan to incorporate the fond (the browned bits left from cooking the steak), which adds depth to the flavor. The steak is then returned to the pan to coat it with the sauce before serving.
It's a sophisticated yet straightforward dish that highlights the quality of the beef and the richness of the sauce.
The name "Steak Diane" is believed to have been inspired by the goddess Diana, the Roman goddess of hunting, the hunt, and the wilderness. The dish is thought to have been named to evoke a sense of elegance and sophistication associated with the goddess.
While the exact origin of the name isn't definitively documented, there are a few theories:
Historical Context: Steak Diane was popularized in the mid-20th century, a time when naming dishes after classical or mythological figures was trendy in fine dining. This trend aimed to lend an air of sophistication and allure to the dishes.
Gourmet Appeal: By naming the dish after Diana, the intent may have been to give the meal a touch of refined, classic appeal, suggesting a connection to the opulence and artistry of classical cuisine.
In essence, the name "Steak Diane" reflects a blend of culinary tradition and a touch of mythological charm, aiming to elevate the dining experience.
Guga had the timeline much better
bro got the full wiki of steak from chatgpt frfr☠☠☠☠☠☠💀💀💀💀💀
@@jefersonluciano4592 Want more? Here you go: Origin and History
While Steak Diane is widely associated with American cuisine, it has strong European influences, particularly from French and Italian cooking traditions. The practice of pan-searing meat and preparing a rich sauce is rooted in classic French techniques, while the flambé aspect of the dish points to European culinary theatrics popular in restaurants during the early to mid-20th century.
Though the dish's origins remain somewhat debated, it is believed to have been popularized in New York City during the 1940s and 1950s. Legendary chefs such as Beniamino Schiavon of the Drake Hotel and Luigi Quaglino have been credited with either introducing or refining the dish in the U.S. The tableside preparation, where the chef flambés the sauce in front of guests, was part of the spectacle and appeal in fine dining establishments during that era.
Ingredients and Preparation
Cut of Steak: Typically, Steak Diane is made using a tender cut like filet mignon, beef tenderloin, or sirloin. These cuts are known for their tenderness, which pairs well with the rich, creamy sauce of the dish.
Sauce Components:
Shallots or Onions: Finely minced and cooked until translucent, adding a sweet, delicate flavor.
Garlic: Adds aromatic depth to the sauce.
Mushrooms: Thinly sliced mushrooms, often cremini or button, are commonly sautéed as part of the sauce, bringing an earthy richness.
Brandy or Cognac: A key ingredient used for flambéing. The alcohol is ignited briefly in the pan, which burns off the alcohol while enhancing the flavor of the dish with caramelized notes.
Dijon Mustard and Worcestershire Sauce: These add sharpness, tang, and umami to the sauce, balancing its richness.
Heavy Cream: Creates a smooth, velvety texture and brings all the flavors together.
Demi-glace or Beef Broth: This provides depth to the sauce, making it more robust.
Cooking Method
Pan-Searing the Steak: The steak is seasoned, then pan-seared in butter or oil until a golden-brown crust forms. It’s typically cooked to medium-rare or the diner's preference, then removed from the pan and set aside to rest while the sauce is prepared.
Making the Sauce: In the same pan, butter is melted, and shallots, garlic, and mushrooms are sautéed. The brandy or cognac is added and flambéed (carefully ignited) to burn off the alcohol. Dijon mustard, Worcestershire sauce, and demi-glace or beef broth are then incorporated. The sauce is finished with a touch of heavy cream for creaminess.
Reuniting Steak and Sauce: The steak is returned to the pan and coated with the sauce to absorb the flavors. The sauce thickens slightly and clings to the steak as it warms through.
Serving
Steak Diane is typically served with the sauce generously spooned over the steak. Common side dishes include:
Mashed Potatoes: A smooth and buttery base that complements the rich sauce.
Green Vegetables: Sautéed spinach, green beans, or asparagus provide a fresh contrast.
French Fries or Roasted Potatoes: For added texture and heartiness.
Modern Adaptations
While Steak Diane remains a classic in some fine-dining circles, modern chefs sometimes adapt the dish with variations. Some may use different meats, such as venison or even chicken, while others might introduce different herbs like thyme or rosemary into the sauce.
Cultural Influence and Popularity
In the mid-20th century, Steak Diane epitomized the glamour of dining out, particularly in New York City's fine-dining scene. Its tableside flambé became a signature presentation in upscale restaurants, where the spectacle of flames in the pan delighted diners. While its popularity has waned somewhat, Steak Diane continues to be a beloved classic, often served in retro-style or traditional steakhouses.
Mythological Connection
As you mentioned, the name may derive from the Roman goddess Diana, associated with hunting and the wilderness. In this context, the name could symbolize elegance and strength, with a possible link to game meats or hearty, rustic fare of ancient times. However, the exact reason for the name remains speculative and rooted more in culinary tradition than historical fact.
In summary, Steak Diane is a blend of classic French cooking techniques with mid-century American flair, known for its rich, flavorful sauce, elegant presentation, and dramatic preparation.
Oil up lil bro@@GregRogers-gz4so
@@GregRogers-gz4so🤣🤣
He just has this energy that I like
man i jus had dinner and seeing this video made me hungry again
Try uranium in cereal trust me it's freaking delisious
Nah Plutonium with boiled Beef is better
@@Helijox Naah
I still tenderise beef by hitting it,but I just use a rolling pin
The 1920's dish is a normal beef dish here in Philippines 😅 we call it Caldereta
Smoothest transition to an add ever
Swiss steak's great. Easy to make, if done well absolutely enjoyable
the ad is just so amazing,in 2020
Wow, what an amazing video. I never knew there was a cooked steak called steak diana. Great videos.
Try the 1920 with some arabic bread and you will have an amazing experience
God is always good, faithful, and trustworthy Always
1:04 sounds like reactor core coolant startup
More of a Godzilla
@@MOI-M-Vonel maybe
Cernobly repost
Patrolling the Mojave makes you wish for a nuclear winner
As a filipino my jaw dropped when you mentioned burger steak 🤤
Also just realized they rated it a 1 :(
12:43 - this is how my mom cooking patties to us.
Steak jardiniere is actually still served as Et ve bezelye in turkey
The whole video meals contain less spices then our regular one time meal 😂😂
Good work Patrick
Yeah
@@zooza1752 thanks you
I love food decade video i hope you can make more video like this
As someone who was grilling outside in thw 1990s, I used to make a lot of steak for the family. Including wagyu or Scottish Angus steak. It was amazing. We used to pay easily $6 per lb at the least.
10:17 its named after the roman goddess diana
In south africa steak and kidney pie is a general food item
so cool another great video!
“This 1920s steak is so easy you can literally make it in space “
Steak kidney pie is very popular in uk really delicious
I’m rocking with the MiniDV shirt
to be honest, the 1980s was my favorite
Cool stuff from DREO
This shows how good we have it now
I really want a feast like those. 😋
you should name your coffee shop Zeinalis Coffee and Bakery
You make good videos👍
words cannot express how happy i am that a "vampire steak" is a thing, i love steak, i love dracula, hell i have a portrait of vlad the Impaler in my house, i only wear black, and i like my steak blue rare!
well,i will order more steak ,this is delicious
Steak and Kidney Pie is still pretty common in the UK
Patrick: its 2 cows..
Frank: yeah yeah!... two cows...😅
Frank before: I actually like the 1940s steak!
That greyband on the 2020 steak. Air fryers are interesting but I don't think that steak deserved a 5 out of 5. easy yes. Good ehh.
ngl if youre a filipino the 1980 dish lools like burger pattie coverd in gravy and mushroom from jollibie
As a Brit Steak and Kidney is a classic pairing. However, never give a Brit that little pastry. You might get lynched!
We instead make it into a pudding, where the meat and gravy is fully encased in pastry and steamed in pudding basin.
i love these
videeeeeeeeeeeeeeeeeeeeos
Romano's maître d'hôtel, Tony Clerici, said he invented it in London at his Mayfair restaurant Tony's Grill in 1938 and named it in honour of Lady Diana Cooper. (Steak Diane) Different speculations can't be helped.
So we know that 1970s is the best decade. Because the airline food is the best in the 1970s in Patrick zeneli’s video and in the “100 years of airplane food” video, he mentioned that there are elegant and beautiful lounges and also a piano bar on planes in the 1970s! The jail food in 1970s are also the very very best which consisted of spaghetti, boiled eggs, cake and lemonade! Imagine this as jail food!!
And in the hospital food of his video, the 1970s is also the best!!! It consisted of chicken, macdonald’s fries, wholegrain snacks, a fruit cup and milk
And finally in this video, he said that the steak from the 1970s are cooked perfectly!!!!
So, to what extend do you guys agree?
Imagine the store employee just doing a normal day and seeing someone buy that many steaks
The guy in black is accurate
One popular theory I like with the origin of the name of steak Diane is it was named after Diane, the Roman goddess of the hunt.
1960 was the best
can you please tell me every ingredient in the 1930's meal? I would really like to try it
2020's had a thick grey band tho
the dish from 1920 and 1930 is what i eat when im sick
can you do salads from every decade in a future episode?:)
Bro no way 2010-2020 is a 3$ increase per pound that's crazy inflation.
Because of that stupid covid
when i see the foam im in my zone
I will be watching the thing
Need 100 years of cakes
13:53 I love the newer hungry man tv dinners lol that’s me sorry
This is good content and i already subscribed to your channel
i know you dont need a new subscriber but i loved this video! im going to catch up!
>Doesn't cook wagyu steak properly
>2 1/2 stars
Alright
What happends to the left over?
Awesomely
i feel that that will it blow was a solid 4.5
I’m ironically eating steak while watching this lmao
Expecting Albert there
A very typical steak video compared to the disastrous steak marination video.
The best stake is korean bbq
I love the 2000 steak 🥩🥩🥩🥩🥩
Jardineira is a Portuguese dish
make a video where you make 100 years of juvy food
Looking good my friend
I love ur videos even though I don't cook
Now I’m hungry
It looks so delicious 😋😋😋😋😋😋😋