This was very nicely done. As a chef I would like to just give 2 tips: 1: If you are going to put herbs in the stock try to put hem last like towards the end like last 20 30 mins. You DONT want to to cook herbs for 6 hours it can get really, really bitter. 2 : A tip for a more easier way to separate the fat for the stock just cool it down in the fridge. The fat will seperate by itself and u can just take it off like lid after. :)

@markjeranek627

11 ай бұрын

Spot on.

@sherifkhalil9333

11 ай бұрын

HOLD THE DOOR… so I can steal this steak dude

@hodor1689

11 ай бұрын

@@sherifkhalil9333 Help yourself brother :)

@RobNatusch

10 ай бұрын

As a chef the first thing you should of done is remove the silver skin!

@hodor1689

10 ай бұрын

@@RobNatusch That aswell. But is wasnt a very big piece and for a homecooking its alright, I'll just remove it or not eat it after.. But for work its a must !

Hi from Willow Alaska.. I was a line cook for 20 years and your channel has quickly become my favorite Cooking Channel. You are spot on with your timing and technique and out of the gazillion cooking videos on KZread, you’re up there at the very top.... thanks for sharing your skills techniques and recipes =)

I cooked steak au poivre a few months ago and the cut ended up being way too big to eat in one sitting because of all the sides that I accompanied with it. The very next day I decided to slice the cut of beef into thin strips and ended up making the most incredibly rich beef stroganoff I have ever done. Absolutely incredible depth in flavor. I highly recommend doing it.

@Dibipable

8 ай бұрын

I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻 From Marseille (⚜️France). b

Last time I was this early I didn't know how to cook a proper Steak Au Poivre

When you finished that Demi-glaze, I was so excited by how it looked I actually giggled out loud. My 20 yr old daughter asked what I was watching. “This dude just made an amazing looking beef stock. It’s pretty f’n sexy.” She rolled her eyes but understands me

@Dibipable

8 ай бұрын

* demi-glace

I learned how to cook like that in a Kitchen from a french chef. You are giving the trick of the trade AND explain the most important, how to create flavour and transfer them. Kudos for teaching the masses real cooking.

The care, time and techniques you employ are truly inspirational. My mouth is watering here and I will try this for a special dinner for family. Thank you for all you do and all the effort you put forth for us to be better cooks. You sir, are simply the best!

Excellent teaching moment, as always. Chef is a classy guy and a great teacher. And, he manages to do what I think is very difficult: Do a commercial and keep me watching because he provides solid information why this pan may be right for me instead of just, "Buy this thing." Chef . . Please more Bistro food.

Wow, Stephen! You really knocked it outta the park with this one! There are few restaurants that would make a steak au poivre to this high caliber. You are such a multi talented guy: excellent teacher as well as an amazing cook, and so much talent and work goes into your production. I saw your vid on how you do your videography, presentation, editing and all the technical stuff. WOW! Just Wow! That show revealed so much about you as a person, too. Your talent, your curiosity, and your drive to succeed should carry you far. Looking forward to watching you grow…

I’m not sure how many of these recipes I’ve tried from this channel, but this is the best steak I’ve ever had! The stock alone was beautiful and poured over a quality filet was just outstanding. Like Stephen says with a little work anyone can make this! It’s true! Can’t wait to do it again! My wife and I couldn’t finish the filets so we rushed the leftovers to my son who couldn’t believe how good it was!

@norrismj1061

10 ай бұрын

IMHO, it is a cleverly streamlined Demi Glace. As someone who has invested the 36 hours that it takes to do a DG, this I like.

@garyco766

6 ай бұрын

"Just a little time" - like 6 hours!

I think this is the best thing you’ve cooked so far. You just keep getting better & better and I learn so much from you. Thank you!

This is a pepper steak masterclass. A splash of good white wine vinegar at the end would be a potent addition to an already almost perfect dish

Excellent travail mon ami! 🇫🇷 🥩 au poivre is so underrated

I've had this a few times and when it's prepared correctly, it's the best steak hands down. This looks delicious!

Phenomenal recipe and process. Appreciate how detailed you broke the entire thing down. Cannot wait to make this!

Brilliant! I will definitely be making this very soon! Love your channel and content. Keep up the good work, and grats on 1M subscribers!

I love watching your channel. You are such a talented cook and fantastic presenter. Thank you, and be blessed.

Thank you so much for sharing all the amazing recipes. I have made the braciole, the sauce, the braciole, the wine braised short ribs, the grilled cheese that made your life, and mashed potatoes. The steak au poivre is next. Please keep bringing the no nonsense cooking show that is so great to follow and I love how you include the science of cooking without anyone even noticing. That is the part that keeps me coming back.

Nice. I made a demi-glace very similar to this and served it with a Beef Wellington last Christmas. Hot tip - use the beef that falls from the Oxtail bones with a little of the sauce to make a Ragu for tagliatelle. It freezes really well and you can enjoy an unbelievably good dish of pasta on a chilly January night!

On point, the sauce looked incredible. The steak a perfect cook. Thanks for recipe, defiantly will give it a try.

Great. Thanks. Appreciate the detail on making the stock!!

I like the ambition and the hearty way u approach cooking, a true lover of food. Keep the chef spirit glowing!

Chef this was ridiculous. This weekend this is happening here :) Excellent job. I've had this once but it was so long ago I need a refresher. Keep up the great work.

I cant wait to make this for New Years eve. I have made the braciole and the short ribs and they both were delicious. Thank you so much for sharing all this information on how to cook , the chemistry of it in such a simple way and how to execute.

❤ I love how you teach me how to properly feed myself. Thank you!

Dude! Absolutely awesome! Many thanks.

Used this to tidy up other channel's vids. Took me a while and a few minor adjustments but this is the best recipe available on YT.

That looks amazing 🤤 Awesome job!

Oh, that looks and sounds delicious! One of my favorites (when made correctly, like yours) Although it is expensive even to make at home but well worth it if you can. Thank you💓

That looks amazing! Thanks.

One of my favorite dishes of all time, even loved this one as a child. As an adult, I have tried it many ways. Agree on the darker sauce; lighter (more cream) sauce fits better with steak frites or when adding mushrooms, for my palette. Final note, I often sous vide the steak to 121°F and then sear one side over charcoal, the other on cast iron/carbon steel. It becomes even more absurdly tender and picks up a touch of char in addition to the crust.

Me watching at 3am and now I'm starving! This looks luscious!!!

This would be the star of my "last meal". Served with hand smashed billowy potatoes, garlic chili oil green beans and a crisp wedge salad. Appetizer of carpaccio AND ceviche. End with a decadent carrot cake with warm caramel sauce served with vanilla bean ice cream. Heaven

Salivating! I've made Steak Au Poivre a few times before but it's been a while. Crazy fan favorite! This video taught me a few things and I can't wait to give it a new, refreshed attempt. Superb technique and perspective. Very nice!

That looks so delicious. Thanks man.

I think this is the first one of your videos I’ve seen, great recipe and delicious looking results; thank you for sharing. ❤

fantastic process. I can't wait to try it.

That was awesome to see, thank you!

As old as I am, I never ever had this type of steak. As for the freezer section for bone broth, never knew I need to pay attention more in the freezer section. This helps tremendously!!! Going crazy now wanting to give it a gander. 2 thumbs up on keeping me interested and having a great teacher 👍 👍

@SmuttyNLP

11 ай бұрын

Not every grocery store will have it. Even my local “higher end” store doesn’t carry broth like this.

@TheGreaterGrog

11 ай бұрын

The next best option in my experience is Better than Bouillon chicken stock. Unfortunately their beef stock sucks, like nearly every other beef stock.

@GeoffreyHanan

11 ай бұрын

I have a ShopRite that sells a brand of insanely thick delicious Beef Bone Broth in a little jug and it’s refrigerated and in the section with all the ground meat. That could maybe work for this. I’ll try to find the name of it when I’m back home and reply here.

@begoodbebetterbeblessedix3766

11 ай бұрын

@GeoffreyHanan Thank you sir! I sure am very interested and thankful too that you shared what you did. It will help to make this steak much faster and cheaper, let alone with everything else I use broth for. If you forget, I will look in the refrigerator section like you spoke about. One of the broths has to work (if found) edit...just Googled shop rite near me. Just my luck. Out of luck 🙃 but I know your info will help somebody that has that store near or close by

@GeoffreyHanan

11 ай бұрын

@@begoodbebetterbeblessedix3766 the brand is Roli Roti and the product is called Butcher Bone Broth! You’re very welcome and I hope you’re able to find it easily enough elsewhere.

The bone broth is one of the best recipes I've seen. The cognac changes everything, crepes flambés au cognac are also very good

@Dibipable

8 ай бұрын

Sweet crêpe flambée au Grand Marnier is better.

Outstanding recipe, can’t wait to try it. Thanks 🇬🇧

@JohnHausser

11 ай бұрын

Better than HP sauce ?

That looks so good..... there's nothing better than one of those freshly prepared. ❤

Fantastic video, thank you. That looks amazing!

Appreciate ya brother learn so much and gain confidence every time !!! There's failure but I will over come just trying to slow down thank u for always sharing 🙏

idk about where you live, but in the NW you cannot find oxtail for less than $10/lb. Between that, bones and veg, I feel like you can get a pint of small batch stock from a butcher for less.

@rpersaud562

11 ай бұрын

was thinking the same thing. I hope you didn't throw away that ox tail!!

@IvyMaeInReno

11 ай бұрын

My thought exactly. Not too long ago I had a pho party with 14 people. Between the beef and pork bones ($8 a pound) the oxtails ($12 a pound) the raw ribeye ($18 a pound and the TENDON ($!0 a pound) which you would think they'd just GIVE to you, that pot of soup was $200! JEEPERS!!!

@bezaabiy5945

11 ай бұрын

Costco is good for that, usually tops out at about something like $6.50/lb but it's usually something like 3.5lb minimum

@BigHenFor

10 ай бұрын

​@@IvyMaeInRenoThe butchers have to pay for every ounce of the beef carcase. So should you, as there's no such thing as a free lunch. Lol. If they didn't sell the tendon to you, they would have sold it on to the meat waste trade. C'est La Guerre! You'll Just have to settle for a stew party next time.

You are an excellent teacher! Awesome work.

Another fantastic episode ❤ nice work!!

You got me hooked on your channel. I started a playlist on your shows & they are tasty. Now I have to find out where your restaurants is so I can start coming there to eat. I’m a New Yorker & my favorite foods are Soul Food & Italian foods that are cooked to perfection & you nail it. Thanks Chef.

Man, I`ve seen thousands of cooking videos in my life. Steak au Poivre is my all time favorite dish. The two best I eve had were in Paris and the one I cook. But now, even without tasting it, yours are number 1!!!

Oh hell yes! That stock looks fantastic! Lots of work but the rewards looks wonderful.

Excellent recipe!

Thanks! Was fun to watch.

Outstanding job!

This looks so delicious!

Excellent! Best start to finish process from bones to steak au poivre.

I just want to thank you so much for this recipe it was amazing and the broth was amazing plus 10% I bought a set & mention also add to the comments your recommendation. I never bought anything from social media but the recipe was 100% detail and the your recipe made it to the top recipe in my house. ❤❤❤

... there it is! Marvelous!

Awesome video, you've inspired me to go try this. I just had a fabulous Steak Au Poivre a month ago in Interlaken Switzerland -- it was to die for. I have high hopes for this recipe.

I’m definitely making this!!!

What a labor of love! As much as I love to cook, I don't think I'm this adventurous; but this was very gratifying to watch. Thank you!

Bang on Brother!!! Amazing!!

This was easily one of the best steak dishes I have ever made. Absolutely amazing recipe!

@Dibipable

8 ай бұрын

I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻 From Marseille (⚜️France). d

Steak Au Poivre is my favorite way to steak. Great video!

Perfect recipe for a quick breakfast

Wow that looks amazing. I will have to try it some day.

That is a must try for me. I can not wait to make that stock and then consequently that sauce. Nicely done. Take care of yourself and enjoy the day. Best wishes.

A Spectacular Take on My Favorite Steak!!!

Fantastic, I love it!

This guy is my new favorite DIY Chef.

Thanks for the great video, and yes home made stock is unbeatable.

Thar looks delicious and one of our favorites. Thanks!

The metal clang sound when you drop the carbon steel pan was chef's kiss 👌👌

That looks freaking amazing

Very well done.

That looks amazing

Wow, that‘s dedication! ❤🎉

This is my fave steak dish to cook. When done right few things in life are better

Interesting, new, different & Fun to experience in the watching. YES - 5-Stars for YOU.

Thank you chef!

Strong work Steve!! 😋

This is my favorite way to eat steak with sauce. Drooling right now… 🤤

This looks so freakin good! I just ate and I’m pretty sure I’d eat that whole steak.

Man that looks so good

I can always smell the stock when I'm watching videos like this. well done.

Great video. Buon appetito

I'll likely only invest the time to make a stock like that once every few years, but your dedication to doing things the right way is commendable. I have no doubt that sauce is 10/10. Personally, I cook the filet, then deglaze with my own basic beef stock and sprigs of fresh time (pull it out before finishing), toss some brandy in (and flame it), green peppercorns in brine (drained), and then finish with cream and a small amount of butter. Much easier to pull off when a craving hits, but likely nowhere near the same depth as you get from that reduction.

The sauce looks good

What i like so much about cooking is that it never goes out of style. A dish that came about 200 years ago is still viable and just as tasty as when Napoleon ate it. Tnx dude! Love it!

@nathanbrisebois8756

10 ай бұрын

Even 2000+ years, Bread is the cradle of civilization. Nothing like a nice ciabatta baguette with some butter or olive oil/balsamic

I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻 From Marseille (⚜️France).

I love sauces. I love the Au poivre, and what I like about it is I can make a bunch (like 4 Dutch ovens worth) and portion it out in freezer silicones and then wrap them for storage. Need a sauce for weeknight dinner? Boom, it's there. I always make this on the weekend though so I can enjoy the sauce that day then save the rest....or use it on some eggs the next day for an egg sandwich or omelette, etc.

Great job.

Thanks!

As italian cook, superb video.

great shit, thanks for sharing

dang, that looks awesome !!

How many people would that serve? Two? Please tell me you eat the stock ingredients; that would be an incredible meal in its own right! This really is a labour of love. an awesome anniversary or Valentine’s meal. Love your work Steve!

wow, that looks amazing

Damn bruh. You're on another level. Luv it luv it luv it ... Keep em coming!

Use a food processor for the peppercorns, sift through a strainer. Use the dust for the table, the coarse ground for the recipe

Looks very good and not insanely labor intensive. I will try this one soon. Thanks for the great videos.

@perotinofhackensack2064

11 ай бұрын

Yeah, at the end he says, "with just a little bit of time, ....". Hahaha. Still, it's a fabulous thing.

@AC-wl7ve

9 ай бұрын

what? that stock is so much work. you will literally consume and entire day making that stock lol