Perfect Steak Au Poivre

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  1. Joshua Weissman
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Комментарии
Автор

Gordon: Where‘s the goddamn sauce?!!
Josh: Here it is!

James_D.
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This dish brings back so many memories. Thanks for remindng me of it. Ill have to make it some day

PoptartParasol
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Hi, I'm french and if anyone is wondering it means Steak seasoned with pepper/steak and pepper

elisadieguez
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My son makes this for my birthday. Magnificent.

marlenebernhardt
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u earned yourself a new sub just because of ur editing skills:) and cuz ur funny;)

Yng.Yuk
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If you wanna be even fancier, the correct prononciation of "au poivre" is "o pwavr

guilhemjusserand
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I remember my dad used to make this, it was so tasty.

Charybdismoon
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If left alone, I’d drink that gravy like a caveman.

thegodofpez
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Love the content and you greatly inspired me and I love cooking and love the setup of the kitchen

Bobisback
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Gordon: "Hm, looks like meat in diaper sh't"

Goruden_
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This definitely looks beautiful, restaurant quality. Personally I prefer a more "rustic" approach. Pan seared, incorporate the drippings into the sauce, no straining (get them bits in there), and FULL coverage of the meat with coarse cracked peppercorns. I LOVE that black pepper burn.

veridan
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Looks amazing dude do my sauce this way but with mixed peppercorns and more butter. 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

michaelwillson
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Steak au poivre is my all time favourite

missaniebananie
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only reason i know this dish is cause of Archer “with out pepper corns, it’s not *Steak À Pwàvre* Lana… it just can’t be. by like definition”

MTBJJ
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Man you can serve me that for breakfast, lunch and dinner. Don't forget movie munchies

BoyKhongklai
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Steak au poivre is one of my favorite things ever

bimodalhealer
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Josh, I’ve watched you for three years, but, I have a question: (my first time EVER using a comment, ever.)

I use a hibachi at home to cook…a lot. (I’m a ‘chef’, an engineer (sorry if you ever took a Boeing ☹️), and a sommelier.)

So, here I go…

What’s the best way for us to cook our steak on a (I use whole wood) hibachi?

Be good!

winetodd
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The ultimate Steak Au Poirve is rib cap (spinalis), souse vide 3 hrs, then pan finished in ghee.

The ultimate sous vide method is indeed pan finish in ghee.

TheGreatSantini
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Peppered sauce is 1000% the best sauce for steak. With Some mashed potatoes and broccoli

eljay
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LOL I was making this in High School. It's like Cooking 101.

RabbitsInBlack