The Most Popular French Steak of All-Time | Chef Jean-Pierre
ฝัง
- เผยแพร่เมื่อ 9 ก.ค. 2023
- Hello There Friends! In celebration of Bastille Day, I wanted to make with you what is undoubtedly the most popular french Steak of all-time. Steak Au Poivre! Not only is it the most popular French Steak ever, but it is my Favorite Steak! So come and celebrate Bastille Day with me and make some Steak Au Poivre for your family! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/dinner-ide...
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VIDEOS LINKS:
Original Steak Au Poivre: • Steak au Poivre / Pepp...
Clarified Butter: • Perfect Clarified Butt...
Ghee: • How to Make Ghee | Che...
Perfect Steak: • How to Cook the Perfec...
Traditional Beef Stock: • Classic and Essential ...
Boxed To Delicious Beef Stock: • From Boxed to Deliciou...
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PRODUCTS USED BY CHEF:
❤️ Demeyere Stainless Steel Fry Pan: chefjp-com.3dcartstores.com/S...
❤️ Demeyere Reduction Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - แนวปฏิบัติและการใช้ชีวิต
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Disclaimer: For six decades, I have loathed cooking. In fact, "loathed" is being kind. However... after watching your videos for a few weeks, I took a crack at a steak with mushroom sauce, both cooked as per your instructions. Surprisingly, they were both absolutely delicious. It's late in life for me to actually learn to like cooking, but I want to thank you for the incentive to try again. If a child can do it, so can I!
Congratulations! Never too late! Cooking is about sharing with people, enjoying yourself and make your guests discover new recipes!
The chefs mushroom sauce video recipe was my first as well. Such a strong hook❤❤
Ahhhhh. That's wonderful. Take it one day at a time. You liked it enough that you did it well and is planning on doing it again.
Congrats! Don't forget the butter!
It's helped me immensely throughout
the years to be proficient at
3 maybe 4 "go to" recipes.
They helped me as a young Bachelor,
and they've helped me after I got Married and incorporated them into
our meal time selections from time to time.
Of course, when we're BBQ'ing I take charge of the Grill, as is a customary right of passage for The Man,
as head of His Household....
but aside from BBQ,
I've mastered the following:
▪️Meatloaf and
Garlic Mashed Potatoes.
▪️Pasta with Meat Sauce.
▪️Baked Lemon Butter Cod with Rice.
▪️Salisbury Steak with Mushroom Gravy
and Baked Potatoes.
All 4 can be cooked and served
in 30 minutes or less.
The Wife appreciates the effort and the break she gets from cooking.
Family and Friends REQUEST your dishes when they're over for a stay.
Cooking doesn't have to be a painful chore. It can be great fun and something to look forward to.
God Bless and All The Best, Cheers 🍻
-From: Reno, Nevada 🇺🇸 U.S.A.
This vid is so much more than a recipe to make Steak Au Poivre. Chef teaches us technique on technique on technique, including elevated potato and zucchini prep, how to make cracked pepper and as a by-product, ground black pepper, comments about clarified butter and other low-smoke cooking oils, pre-salting meat, the importance of resting meat after cooking, simple but delicious sauces, oven safety, etc. Mind-boggling, actually. Chef possesses that rare combination of talent and teaching ability.
Thank you! 🙏
I just love this Chef. His child-like enthousiasm, the wiggling of the fingers when he talks about something good, the funny side jokes and a French person that actually talks English without me thinking he is mad at me.
🙏🙏🙏😀
I’m eager to try this but I need to buy a few new things in addition to the ingredients: 1 electric grinder, half a dozen glass bowls to hold my ingredients (what a great idea), 1 all-metal skillet so it can go straight from hob to oven, unlike any skillet I have, and… I almost forgot… a kitchen redesign to incorporate one oven with barn doors. I’m serious, I really want that oven. I’ll be back in 30 minutes, ready to start cooking.
@@ChefJeanPierre you are cute too
❤Jean-
Pierre ❤
Just a point: Chef says it frequently, but I think we can all benefit from the reminder-Keep it simple! I hope everyone sees his enthusiasm for the base of his cooking. He understands that butter + cognac + pepper + cream is DIVINE. His recipes are always presented the same way: fussy ingredients and unnecessary technique don’t pay dividends (usually). This offering, live all of his others is wonderful. Thank you!
I agree. Chef JP may not be a Michelin star chef. Maybe he could have become one, but he chose something different. He doesn't cook at the level of Paul Bocuse and the other godfathers of french cuisine. Thank God. Because otherwise some would watch his videos out of interest but nobody would be able to cook the recipes.
On this channel, he takes very good and well-known basic recipes, improves them in details, and then presents them in a way that "a child could do it."
And I find that much more exciting than a channel that presents recipes for which I need 20 ingredients, half of which I can't get locally and which I couldn't cook in my normal everyday life.
"I removed most of the fat"
"We don't need the fat because we're gonna cook it in butter"
BAHAHAHA I love this guy so much. Never change, Mr Jean!!
This guy is a gift from France.
As a French I must said he is half Italian half French... Meaning for gastronomy... A must 😂
Seriously, my mouth started to water when he cut into that steak!
When I was young I watched Julia Child and the Galloping Gourmet (Graham Kerr). I moved on to others like Yan Can Cook and Paul Prudhomme. Recently, Iron Chef and Bobby Flay and the Food Network. But, Chef Jean-Pierre is now my Go-To. I do cook, but I also love to watch cooking and passion. It's here. Thanks.
The gift that keeps on giving
I watch Chef everyday for 2 reasons: Learning to make delicious food and bringing some joyous laughter into a crazy world! ❤️ He and Jack make my day!
I'm new here and totally agree on this! And, I'm addicted to this show already
1:31 "I'm starting with 2 New York strips......"
Yep! Most popular steak of all time!
Cheers!
More brilliance. My cookbook is running out of pages - its all filled with JP recipes. So easy a child could do it!
Have you bought his cookbook? It's awesome with DVDS for more instructions.
@@valeriemills1366sadly I don’t have that yet, however, I already have his two old cookbooks. I only got them used on amazon. One was from a library somewhere in springfield ohio.
@@Batvolle His book is the greatest. It is easy to use and really informative. You may wish to sign up to his mailing list. I bought the cookbook when it was on sale and it is autographed.
@@valeriemills1366 thanks for the advice, i am hooked on everything chef jp though ;)
@@Batvolle You are not alone!
Chef JP is always animated, but he is especially animated over this recipe. It must be a personal favorite. 😂
It is for sure
Steak cooks in butter! Who wouldn't be?
Extra moaning and spilled all over the counter
Without exception the greatest gift you impart, time after time, is the realization that “it’s only cooking, we’re not putting a man on the moon” and the freedom to help others to never take cooking too seriously. “Measure carefully” “you don’t like cilantro - don’t put it in!!” - maybe you know how revolutionary this advice and approach is, or maybe you don’t - but you’re literally changing the relationship between the food and the cook, for legions of people, every week. I hope you realize how meaningful your work is - and the actual difference it makes. I hope you never tire of making these videos. I assure you we’ll never tire of watching them!
Thank you 🙏 ❤️
I live in Mexico and cook in butter & lard (Manteca) all of the time! Nothing better & more healthy! Love you, Chef!
Own up, who clicks the thumbs up before they even watch the video ?? Because you are that confident it’s going to be amaaaaaazing !!
Thank you! 😊
You are the best chef on TV
*I am heading to the kitchen now, my wife haws no idea how good she is going to eat tonight!! THANKS!*
I will never miss a single lesson from chef he is an absolute genius! Thank you for all the hard work chef we appreciate you!
You are a treasure Sir. You could be teaching anything and students would be great. God bless you
Thank you 🙏
LOL,.. It wouldnt surprise me if Chef JP actually slathered himself or took a bath soak in that SAUCE! Ooh la la!
Your obvious joy in cooking and sharing with us makes me smile every time. Jack's graphics are great. They really enhance the comedic quality.
If Jack ever stops being humorous; try reading the closed captions(ha-ha).
Ou, I think I'll make this tonight, it's my birthday today. Thanks for sharing!
Best for a Birthday! 🤤😍 it's a sign 😉💖
Happy birthday, hope you have an amazing day and a wonderful dinner :-)
🎉Happy Birthday 🥳 enjoy it to the max!
What a fabulous chef. I don’t have enough adjectives to sing his praises.
There is an online sausage making supplies seller called (who woulda thunk it?) called "The Sausagemaker" who sells cracked black pepper of the exact size needed for this recipe or any steak au poivre recipe. I won't say that your channel is the best cooking channel on RubeTube...but it's in the top two. I can watch your recipes all day long without becoming bored.
I am flattered, thank you 🙏
Salting the meat overnight is a flavor game changer! Thanks for the tip.
We have been enjoying his personality since "Sunshine Cuisine" and "Incredible Cuisine".
So glad Chef Jean-Pierre has created a TH-cam Channel for us to keep learning and enjoying. Truly one of a kind!!!
I agree, brining your steak ahead of time is what the very best steak houses do that give their steaks that incredible flavor! You must use Kosher salt or similar and not table salt though. Not only will the steak be salted throughout but it will also help to tenderize them.
Nearly 40 years ago, I had the pleasure of sitting in the most excellent restaurant for the first time, the left Bank.
I had the pleasure of having this most excellent dish prepared at my table side by this most excellent chef.
Thank you so much for years of special occasions, of monthly recipes shared, and years of enjoying your presentations through sunshine cuisine, and now TH-cam.
(I would still like to know how you made my date’s ring disappear, and end up in your key case!).
@ChefJeanPierre._.. though I know magicians very rarely share their secrets, thank you so much for many years of sharing yours😋
I am not sure what is my favorite part of all of JO's videos, but one thing I always love is his reaction when he bites into his food.
I used to be afraid of making sauces because I would always burn it 🤣 Thank you Chef JP for making cooking easy and fun! Thank you Jack for the awesome editing and the content after the credits!
Jack appears to be an amazing photographer & Side Kick for you Chef, You should think about having him in Front of the camera for an introduction,
Jean-Pierre is The Best Of The Best in all the World ❤❤❤🎉🎉🎉🎉🎉🎉❤🎉❤🎉
🙏🙏🙏❤️
ABSOLUTELY AMAZING. BETWEEN STEAK AU POIVE AND YOUR PRIME RIB, I;M HUNGRY
The GREAT thing about CHEF JP is he says to do what makes you happy. I'm not fond of Zucchini, so I poached broccoli and stopped cooking in ice water to keep the color green. You make the steaks and do use at least 6 hours in the fridge. 24 is better. You don't need to worry about it. Just about when the prime steak was ready (I had already poached the potatoes, You can reheat the vegetable in a pan with a little garlic-infused oil (my favorite). Then I added Parmigiano Reggiano. Ooo, what a hit. Appetizers were Salmon Terrine, French wine, and salad lyonnaise. The guests asked, "Where did you learn to make this?" I replied jokingly, "Working at McDonalds." :)
I love his love for butter 😂❤
Also the marbling on those steaks was gorgeous
I wanted to thank you for all your hard work making me a better preparer of food. You certainly made 2023 a more enjoyable year and there will be no limits to what magic you'll help us all create in 2024. Thank you again and a special thanks to Jack!
Made the whole meal Saturday for guests...added buttermilk biscuits to the table...specifically made too many biscuits so we could use them for lunch the next with the left over steak sliced thinly & warmed gently in the leftover sauce...dinner and lunch each earned 5 OMG's!
👏👏👏👍
OK....standing by
I had a Steak au Poivre at a restaurant in St. Lo a year and a half ago. It was absolutely amazing! There was an alchemy going on between the steak juice and the pepper sauce. Once I'd eaten about 1/3 of the steak, the steak juices to pepper sauce proportions became too saturated and the effect diminished, but MY GOD! It was good. I made your Boeuf Bourguignon, now I have to make this! Thank you, Chef!
If you are having a bad day, just watch any of his videos, you will learn something and your day will improve!
I started unconsciously doing the same with my fingers when I eat something cooked according to the chef's recipes😁
I love this channel
Thanks!
Thank you! 🙏🙏❤❤
Being able to explain a Mallard reaction passionately is more than enough reason to leave the darn steak to sear without needless pokery.
(yeah...that's not really a word)
I'm just joking...I love steak anyway someone wants to sizzle it up and share.
This gen 2 Poivre vid is quite the upgrade. Merci!
I went to Chez Joel last week in Chicago for my bday specifically for this steak OMG it's my favorite it's so delicious it is the best
BEST COOKING CHANNEL EVER!!!!
I learn something every time I watch the master cook
No chef there is never too big of a piece! That looks delicious. My mouth is watering. 😋
I suppose it's just that CJP needs to talk to the mike(😋)
The steak au poivre, the queen of stakes. In the meantime, I have stowed away my old Julia Child cookery book, which always ended in disaster. It is absolutely fascinating to see that things can actually be explained in a way that everyone can understand it. Thanks a million!
After making this dish, it has become my favorite steak. If I could figure out how to put this sauce into my tooth paste tube, I would start each day with deliciousness.
"It's butter!! LOOK at this!! .. It cuts like butter...mmm ..!! Oh man I gotta go in the pan" . HAHA😂😂😂😂 I can dig it. He is a great chef. Outstanding
Alway brightens my day. We sure love you Chef!
Mmm... Steak Au Poivre made with Chef's delectable sauce - with lots of butter and cognac, of course...
Can't wait to give this recipe a try!
THANK You, Chef!💕
I'm not at all surprised Chef has 1.42 Million subscribers & growing 🎉
🙏👍
I hope that one day Chef Jean-Pierre signs my father's recipe book that he made in 1978. You know when a chef is legendary when you copy his dish and it comes out exactly like it. I swear he read my previous comment to make my absolute favorite dish lol. Now he had me laughing too hard when he did the flambe, because the same exact thing happened once to me, the flame went down a bit but suddenly it came to life rofl. Chef Jean-Pierre, thank you. Edit: I also do hope that one day I can cook for you Chef.
Sounds great!🙏😊
Yummy yummy steaks. Thanks so much for sharing your recipe. More power to you. Love your cooking, JP.❤❤❤
17:53 his voice says it all, TY Chef!
Cognac infused green peppercorns?
Tres intriguing. I think ya could do some stuff with those babies.
Ooohhh that sauce. I want to live on delicious sauces and steaks. Potatoes, hop in too.
Chef Pierre, you're the greatest!
Wow I can't believe how my mind is constantly blown. Everything makes sense bc u go into detail. I like to know why about everything. Clarified butter.. huh.
I love your happiness and enthusiasm in your presentation. It's quite infectious! I look forward to watching more of your videos and learning. I've always been a southern cook, but I've grown so bored with it all that I have begun experimenting with sauces, and then new dishes all together, and it has put some excitement and enthusiasm in my cooking these days. My friends keep hinting for invites to dinner, so I guess I'm doing something right. What surprises me is that it isn't that much more trouble than a lot of my old favorite dishes.
Your gestures and enthusiasm remind me of the great French actor Louis de Funès. J’adore vos videos. Cordialement, M.
Merci! C'est un très beau compliment d'être dans la même phrase que Louis de Funes, il était certainement unique en son genre !😊❤️
This looks perfect in every way, the hell with the comment people lol
Well Chef, another spectacular special recipe but you are rushing 😢 no stories at all😞
We love your stories as much as the cooking lessons.
Your personality is the best on TH-cam.
Do not let people rush you, just enjoy yourself.
That SAUCE ❤❤
We went out for my cousin's highschool graduation. I had steak au poivre, the best meal of my life. I've had steak au poivre many times since, but never as good.
I've preseasoned steaks for years but never put it on a rack uncovered overnight in the fridge. We made them tonight on the grill and the flavor and texture was just amazing. Thank you for your suggestion, as simple as it is, I never thought of it and it made all of the difference. I love your approachable techniques and recipes. They are so easy that I have my children help me. So yes, as you say, even a child can do it. Cheers and I look forward to upcoming content while I catch up on your previous episodes.
Since watching your "perfect steak" video I've never made it any other way. But I've yet to make the sauce. I don't know why... I've had it many times in restaurants and absolutely loved it. So now I've taken it as a challenge. Thank you Chef!
That steak came out perfect. Thank you for showing us the heaven. I'll do similar version but with dry red wine since cognac just not cheap.
Absolute Beauty on a Plate, Bliss on your Taste buds!! 💫💖💫
What an honor to get a Like from you @Chef so much respect !💗💞🙏🏻
I'm surprising my better half with this when she gets home Friday night for dinner. I'll have to follow the video while I'm cooking but I'll get it right!🥩
Have to add another comment Drooling now 😍🫶
🙏🙏🙏❤️
I am studying cooking in Melbourne, Australia, and I hope to have the same cooking skills as you in the future😊
Used to make that at the Downunder when I worked there on Oakland Park Blvd back in the 70's. Made me hungry. Good one Chef.
You're never too old to enjoy your own cooking.
I love Au Poivre!!!
my favorite chef 👨🍳 ❤
This guy is an OG
I'm not planning to celebrate Bastille Day but I am definitely going to storm this recipe. That is my notion of peppercorn sauce!
Between Jacque Pepin and you, it’s a cooking sensory overload 😂you never disappoint sir..
🙏🙏🙏
I'm about to do this recipe for my father who loves meat more than everyone I know,
wish me luck, I hope he will enjoy it
I've been making Steak au Poivre for just over a year now after seeing Chef JP's original video on this topic. In that video he says this is what he would order for his last meal.
Thanks, that’s why it’s called culinary arts
Are you kidding? I cooked for 30+ years. You are the best. And a great mentor! Heck ya!
I'm coming over to your house. Amazing!
Dear Chef Jean-Pierre, I have these sad looking pre-crusted steaks au poivre and I only want to throw them in the garbage, and make this recipe instead, yours simply look so much better, I get water in my mouth just looking at these delicious steaks straight out of the pan!
I had a group surround my cubicle today while I watched......😆 Looks delicious once again chef, thank you!!! 🥩 + 🧈 = 🤤👌
Thanks Chef , I just had breakfast and am now starving for this steak...looks great..!!
I'm planning for a Steak Florentine for Labor Day, but this will be my second try.
I'm going to try a charcoal version of this. I think that could be the only upgrade for my taste buds.
OMG!!! That’s looks ssoooo GOOD!!!
thank you Sir to bring that classic style back , greetings from Austria
Hi Chef Jean-Pierre! I made your steak au poivre last night. It turned out fantastic. The green peppercorns make a huge taste difference in the sauce (as well as the cognac.) Totally delicious!
👏👏👏👍
I WILL COOK THIS .
making a steak au poivre video with your last steak au poivre video in the intro is an ultimate power move, and based
If you're having a bad day, just watch one of Chef's videos and your mood will improve instantly. This looks so delicious.
🙏🙏🙏❤️
Looks wonderful! Lots of extra steps but I think it would be worth it.
I made this exact dish the other night. My wife loved it so much she made me make it again the next day. Thanks Chef!
Outstanding! Years ago I made the original and a year or two later I made a "Cowboy Au Poivre" on the grill using a tomahawk ribeye.
Hello Chef your cooking is amazing .my favourite steaks
I will try this recipe today.yummmmmy recipe
Will be making this tonight for our 33 anniversary! 🎉 thanks Pierre!
Hey Chef, would you do a video on baking your favorite bread?
Somebody who loves butter as much as I do....I see you!
I have made this steak about ten times and it is the best steak recipe. Have not used the grill since. I also added cooked mushrooms and capers to the sauce. Awesome.
Oh this is lovely, thanks so much Chef! Bet Jack really enjoyed this!