Great video but I have a question. If you let your steak rest for so many minutes, and your roast rest for 35 minutes, won't they get cold? What's the best way to let your meat rest while keeping it hot?

@wauliepalnuts6134

Ай бұрын

Cover with tin foil.

@roncaruso931

Ай бұрын

I don't think he meant let ir roast for 35 minutes.

@Sperzel

Ай бұрын

For a steak you can reheat quickly in a hot oven if you want, just to reheat the surface. The inside will not be cold after 5 minutes of rest. And by quickly I mean like 30 seconds under the broiler or something.

@debbiezullo7056

Ай бұрын

Plate the steak on a warmed plate ❤

@igorrogi8971

Ай бұрын

​​@@roncaruso931he said 35 minutes for a standing rib roast and 5 minutes for the steak

I love how Jacques' kitchen is well equipped but also not at all pretentious.

@kqed

Ай бұрын

It looks cozy in there.

@jungleboy1

Ай бұрын

a good chef doesn't need a fancy kitchen with latest gadgets. Just look at street food abroad, all basic utensils reused 50000s of times for many years.

Jacques pepin... what a legend

I have never heard the resting meat explained in that way. It makes sense. Thank you

@dannyfrog

Ай бұрын

Right!

As someone who also loves rare steaks, this guy speaks to my heart! Man, that looks so good when he cuts into it at the end.

@Linda7647

Ай бұрын

A thing of beauty, is it not? And that zucchini (one of my favorite vegetables) looked amazing as well.

Fantatic. As always. When Jacques speaks, I listen.

Interesting Jacques! As is usual, you are a genius. I have been experimenting with, up to 48 hours, dry salt brining on my steaks and I have to say, they come out really good. I always cook my steaks on cast iron regardless. We got rid of our gas grill in lieu of a pellet smoker a few years ago and I did not have good luck with steaks on it, but cast iron has been great! Thank you as always sir. Always take tips from a legend seriously!

My day is so much better when i take the time to watch ur videos chef. Mercí

Thank you for being a cool person Jaques, I always enjoy your videos. Take care my friend.

Ah, getting back to basics. Merci Chef.

Thank you, dear chef, for this tutorial! I have the most difficult time getting proper grill marks on my steaks! I have learned so much from you!! Thank you!🥰

@kqed

Ай бұрын

Thank you for watching!

Looks yummy. Thanks for your cooking tips.

I love this man soooo much!

Looks great

Great recipe!

Perfect preparation and presentation. Thank you.

Everyone should eat MORE steak!! Quality beef is a superfood! Great video!

Thank you very much Sir.

My favourite! Simple but, done correctly, so delicious.

@kqed

Ай бұрын

Thanks for watching! We think so too.

Thanks Jacque! I like that pan.

Thanks Jacques, now you got me wanting steak!

its such a joy to watch these videos.

Wow that's beautiful!!!!!! Happy cooking!!!!

That looks wonderful, and now I'm hungry!

I learned something today. Thanks !

Thanks for the wonderful instructions. Looks delicious!😊

Magnifique!!!!

Merci beaucoup. I eat less steak, but once in a while, I crave it. It’s good to know how you grill it.

There are two icons I watch every chance I get. Jacques Pepin and Steph Curry!

@kqed

Ай бұрын

I wish we could see them together! Can you imagine?

Perfect Grilled Steak of the gods, That looks good!!!

Thanks for sharing. God bless you.

Top Man....

Good video Jacq !

,,a cool video keep up the great content.. Thank you… Greetings Jörg

I need to make this anchovy butter

A really good cooking thermometer will get the same results, especially if the meat thickness varies, meaning it will cook slower or faster ( thicker or thinner) than what’s shown here.

Looks good to me Mr Pepin❤

I Love how every meal he prepares reminds him of his wife, You can tell he misses her.

Absolutely beautiful and perfectly cooked. No dry age, salt brine, science wizardry necessary! Jacques is the master.

@markust8904

Ай бұрын

Absolutmont.Your right! I have been coerced by other steak videos that stray from the simple. I'm back, thanks Jaques

👍🇺🇸 yummy chafs Jaques Pepin 👍

Oooo steak 😊

Wow, it blows the mind! So, so , simple. A piece of good meat, salt and pepper. Olive oil. Good sear. None of that wet aged, dry aged bull shit. Simple veggie, just zuchinni. That anchovy butter is next level. Any Jack or Jill can master this technique. Thumbs up to the chef.

@kqed

Ай бұрын

Thanks for watching and leaving your comment!

Oh. I need one of those pans. But what of deglazing?

Can I serve steak butter over anchovies?

I love how he says the zuchini is the garnish. 😂

Самый крутой Стэйк в Боливии и Бразилии!

It`s a little blue for us but when it is steak house night after a martini and the lights down low it`s all good! Better blue gray.

@jamiegreenham4140

Ай бұрын

Blue? Its rare. Not even close to blue. Its bright red/pink in the middle.

@thesweeples3266

Ай бұрын

@@jamiegreenham4140Blue Rare is a description of degree of doneness that describes extremely rare.

@MoralPyromaniac

Ай бұрын

​@thesweeples3266 and they arent blue rare. They are rare. This isn't difficult.

@francinecorry633

Ай бұрын

@@jamiegreenham4140 blue

@francinecorry633

Ай бұрын

@@thesweeples3266 blue

The Grandmaster talks about an triangle steak. The beef board's hangings don't depict it in Wisconsin . Would be fulfilling to know where the cut comes from.

@Ivan-ro4cz

Ай бұрын

I think he is referring to tri-tip steak, a small, triangular, cut from the sirloin.

90s fine dining right there

Hi

What kind of oil did you use Chef?

@banjochris

Ай бұрын

It’s olive oil (says so at bottom right when he pours it but it might be a bit hard to see)

What kind of steak is he cooking?

If this is cast iron, couldn't someone make a pan that has diagonal lines on it already?

Chef likes it rare!

:

beef

Great grilling technique for marking, however Jacque cooks steak way too rare.

I think that’s under done.

That steak is perfect in appearance like it slided off of a culinary book page but is so raw i wont eat it

Argentinian: That is raw meat.

@JuniorFarquar

Ай бұрын

American: that is awesome

@robertoyamakata6672

Ай бұрын

@@JuniorFarquar Yes, traditionally in argentina the meat only was eaten well done

Looks very good, but i throw my steak on my grill for 3 minutes per side. I dont care about those grill marks. I let it rest for a couple of minutes. Perfect for my tastes. I do not put any butter or anything on my steak. I want to enjoy the beef flavor.

As much as I love this dude, that ain't no way to cook a steak that thick. Rare? That thing is raw.

@cdub42

Ай бұрын

I saw your comment before I finished the video, and was gonna say something about how Europeans call their doneness about one stage higher than we do. But then I finished the video, and that's a bang on rare. I prefer medium, but Jacques's steak is not blue.

@7rays

Ай бұрын

Perfectly done

@Darcova

24 күн бұрын

If it's not bleeding it's not a good steak. No sense in burning out the flavor.

@nigellee9824

18 сағат бұрын

No, that’s just right….

bs tbh

The cooked steak was put back on the same plate 🍽 as the raw steak. Very poor food hygiene practice.

Not impressed. Broiling is better.

Hate “marked” steaks- pointless and unattractive and unnecessary.

@lutherbstokes9269

Ай бұрын

So dont mark your steak ! But most people seem to like to so ............

@PointMan7700

Ай бұрын

Grill marks, bud.

@selfself8813

Ай бұрын

That’s your opinion!

@lutherbstokes9269

Ай бұрын

My opinion is VASTLY more popular then yours ! Sorry buddy ...................

@searchingfornessie8410

Ай бұрын

I know this is a matter of preference; but I really don't like you. At all.