The Secret to STEAK AU POIVRE Is NOT What You Think

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The secret to incredible Steakhouse quality Steak Au Poivre is actually making a great sauce. And at the heart of most amazing sauces, is an amazing stock. There are a few other tricks but you’ll need to dig into the recipe to find them.
Recipes:
Gnocchi Alla Sorrentina
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Пікірлер: 717

  • @hodor1689
    @hodor168911 ай бұрын

    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

    @markjeranek627

    11 ай бұрын

    Spot on.

  • @sherifkhalil9333

    @sherifkhalil9333

    11 ай бұрын

    HOLD THE DOOR… so I can steal this steak dude

  • @hodor1689

    @hodor1689

    11 ай бұрын

    @@sherifkhalil9333 Help yourself brother :)

  • @RobNatusch

    @RobNatusch

    10 ай бұрын

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

  • @hodor1689

    @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 !

  • @billnott5811
    @billnott581111 ай бұрын

    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 =)

  • @charlesleone9735
    @charlesleone973511 ай бұрын

    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!

  • @josephmarciano2584
    @josephmarciano258411 ай бұрын

    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.

  • @ElaineEC
    @ElaineEC10 ай бұрын

    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!

  • @jeanniebrooks
    @jeanniebrooks11 ай бұрын

    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…

  • @celuiquipeut6527
    @celuiquipeut652711 ай бұрын

    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.

  • @cookingwithsanjay
    @cookingwithsanjay11 ай бұрын

    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

    @Dibipable

    8 ай бұрын

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

  • @dugjay
    @dugjay11 ай бұрын

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

  • @jeffsouza4213
    @jeffsouza421311 ай бұрын

    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

    @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

    @garyco766

    6 ай бұрын

    "Just a little time" - like 6 hours!

  • @GiantSFaithfuL
    @GiantSFaithfuL11 ай бұрын

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

  • @user-ir9us5il7p
    @user-ir9us5il7p5 ай бұрын

    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.

  • @aapeliholtta1197
    @aapeliholtta119711 ай бұрын

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

  • @davenothear4353
    @davenothear435311 ай бұрын

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

  • @brodyschiess
    @brodyschiess11 ай бұрын

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

  • @henrikburman218
    @henrikburman21811 ай бұрын

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

  • @scottmcarthur207
    @scottmcarthur20711 ай бұрын

    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

    @Dibipable

    8 ай бұрын

    * demi-glace

  • @newenglandfish1652
    @newenglandfish165211 ай бұрын

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

  • @user-ir9us5il7p
    @user-ir9us5il7p5 ай бұрын

    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.

  • @w4s100
    @w4s1005 ай бұрын

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

  • @Adrian-515mm
    @Adrian-515mm9 ай бұрын

    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!

  • @progambol
    @progambol21 күн бұрын

    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.

  • @srt10h4rml3ss
    @srt10h4rml3ss11 ай бұрын

    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.

  • @DougBillian
    @DougBillian8 ай бұрын

    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!

  • @JohnHausser
    @JohnHausser11 ай бұрын

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

  • @csxfccga
    @csxfccga11 ай бұрын

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

  • @rowanhaigh8782
    @rowanhaigh87829 ай бұрын

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

  • @TheJorgealonso690
    @TheJorgealonso6909 ай бұрын

    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!!!

  • @robertbotta6536
    @robertbotta653611 ай бұрын

    Dude! Absolutely awesome! Many thanks.

  • @deweydeedee
    @deweydeedee4 ай бұрын

    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.

  • @suzannevega2289
    @suzannevega228911 ай бұрын

    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💓

  • @silvermediastudio
    @silvermediastudio11 ай бұрын

    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.

  • @jimmiemeeks9795
    @jimmiemeeks979511 ай бұрын

    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 🙏

  • @RyanEthanA
    @RyanEthanAАй бұрын

    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. ❤❤❤

  • @Macfierce1
    @Macfierce19 ай бұрын

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

  • @72151
    @721519 ай бұрын

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

  • @michaelbrown9022
    @michaelbrown902211 ай бұрын

    That looks amazing! Thanks.

  • @patricknez7258
    @patricknez725811 ай бұрын

    That looks amazing 🤤 Awesome job!

  • @sammysamsam2992
    @sammysamsam299211 ай бұрын

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

  • @liahfox5840
    @liahfox584011 ай бұрын

    That was awesome to see, thank you!

  • @Daiv1341
    @Daiv13417 ай бұрын

    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!

  • @MadPick
    @MadPick11 ай бұрын

    Fantastic video, thank you. That looks amazing!

  • @begoodbebetterbeblessedix3766
    @begoodbebetterbeblessedix376611 ай бұрын

    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

    @SmuttyNLP

    11 ай бұрын

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

  • @TheGreaterGrog

    @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

    @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

    @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

    @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.

  • @jjroy3389
    @jjroy338911 ай бұрын

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

  • @thomasstambaugh5181
    @thomasstambaugh518110 ай бұрын

    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.

  • @stephentoumi
    @stephentoumi11 ай бұрын

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

  • @martysoulard7349
    @martysoulard734910 ай бұрын

    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.

  • @Chronicseedsinc
    @Chronicseedsinc10 ай бұрын

    Another fantastic episode ❤ nice work!!

  • @CaribbeanLife101
    @CaribbeanLife10111 ай бұрын

    That looks so delicious. Thanks man.

  • @shamane999
    @shamane99911 ай бұрын

    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

  • @bohemiansusan2897
    @bohemiansusan289711 ай бұрын

    Thanks! Was fun to watch.

  • @annedavis8995
    @annedavis899510 ай бұрын

    You are an excellent teacher! Awesome work.

  • @frankwillet1609
    @frankwillet160911 ай бұрын

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

  • @JohnHausser

    @JohnHausser

    11 ай бұрын

    Better than HP sauce ?

  • @polygaryd
    @polygaryd11 ай бұрын

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

  • @esther.f.g
    @esther.f.g11 ай бұрын

    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

    @Dibipable

    8 ай бұрын

    Sweet crêpe flambée au Grand Marnier is better.

  • @kellyscott5675
    @kellyscott567511 ай бұрын

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

  • @Dibipable

    @Dibipable

    8 ай бұрын

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

  • @luscus9754
    @luscus97547 ай бұрын

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

  • @SteveD12
    @SteveD1211 ай бұрын

    I’m definitely making this!!!

  • @sigma1217
    @sigma121711 ай бұрын

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

  • @yardburd2000
    @yardburd200011 ай бұрын

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

  • @tamiann542
    @tamiann54211 ай бұрын

    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

  • @danielz2131
    @danielz21319 ай бұрын

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

  • @jaemccaskill1422
    @jaemccaskill142211 ай бұрын

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

  • @akechijubeimitsuhide
    @akechijubeimitsuhide9 ай бұрын

    This looks so delicious!

  • @frontrevolutionnairepaulVDB
    @frontrevolutionnairepaulVDB10 ай бұрын

    Excellent recipe!

  • @jamabarker4051
    @jamabarker405111 ай бұрын

    ... there it is! Marvelous!

  • @BoatingJourney
    @BoatingJourney11 ай бұрын

    Thar looks delicious and one of our favorites. Thanks!

  • @pleasantdaddy
    @pleasantdaddy11 ай бұрын

    Outstanding job!

  • @NigelDeForrest-Pearce-cv6ek
    @NigelDeForrest-Pearce-cv6ek5 ай бұрын

    A Spectacular Take on My Favorite Steak!!!

  • @jeffreycooley2032
    @jeffreycooley20326 ай бұрын

    This guy is my new favorite DIY Chef.

  • @9929kingfish
    @9929kingfish11 ай бұрын

    Perfect recipe for a quick breakfast

  • @ristorantanen5769
    @ristorantanen576910 ай бұрын

    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

    @nathanbrisebois8756

    9 ай бұрын

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

  • @ajsabourin
    @ajsabourin10 ай бұрын

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

  • @gettergoing
    @gettergoing8 ай бұрын

    Bang on Brother!!! Amazing!!

  • @hubertbaechler8092
    @hubertbaechler809211 ай бұрын

    Wow, that‘s dedication! ❤🎉

  • @gurraglad
    @gurraglad11 ай бұрын

    Fantastic, I love it!

  • @GiGiRenea
    @GiGiRenea7 ай бұрын

    That looks freaking amazing

  • @Wallstreetavarice
    @Wallstreetavarice8 ай бұрын

    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.

  • @thenext9537
    @thenext95379 ай бұрын

    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.

  • @mrsmartypants_1
    @mrsmartypants_15 ай бұрын

    As a home cook to really enjoy this dish - and it is a great one - I make the bone broth/reduction sauce days ahead. Usually on a rainy weekend when I’m making something else that also takes a long time - a chuck roast, whatever…. So when I do make the steak au poivre it only takes about 25 minutes.

  • @norrismj1061
    @norrismj106110 ай бұрын

    As a financial advisor, who started in kitchens, I can say that there is great wisdom within. The wisest words of all, the start of my pamphlet on wealth-building is a line which echoes what you said at the end, "GO FEED YOURSELF!". 5 stars!

  • @firejelly
    @firejelly10 ай бұрын

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

  • @salvatorerusso5452
    @salvatorerusso545210 ай бұрын

    That looks amazing

  • @joshsos5541
    @joshsos554111 ай бұрын

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

  • @honkiavelli8044
    @honkiavelli80449 ай бұрын

    I followed your recipe exactly. Same amounts and same cook time- incredible and time consuming, but worth it.

  • @bonnie_scott
    @bonnie_scott11 ай бұрын

    Dude.. I was literally thinking mere hours ago "I wonder how to make steak au poivre?" You are a frickin MIND READER and a GENIUS 🥩

  • @slidingcatch

    @slidingcatch

    11 ай бұрын

    unrelated but similar story: i had to record a podcast for a class about italian culinary history and i chose to do it about the 4 classic roman pastas. i did a bunch of research about each dish and i was worried i didn't have enough to make it interesting. the day i was planning to record, the homie stephen posted his pasta alla zozzona video (a cross between all 4 roman pastas). it was the perfect interesting tidbit to throw in at the end of the podcast. and carbonara with tomatoes sounds so freaking good man. he really is a mind reader

  • @davidrobinson3889
    @davidrobinson38893 ай бұрын

    Very well done.

  • @nicholaschriss1706
    @nicholaschriss17068 ай бұрын

    Can I just say thank you for showing me the way that those chef point of views happen by way of holding a camera/GoPro handle in your mouth. I always wondered how that happened. Oh and what a great recipe too!

  • @muenschti
    @muenschti10 ай бұрын

    I am doing that stock almost like u do, and its amazing. I said almost, cause instead of only water i cook in a bootle of red wine... cabernet sauvignon or malbec or rioja. This will give the stock even more punch 😅

  • @9999driver
    @9999driver11 ай бұрын

    Strong work Steve!! 😋

  • @jasonkubiak4959
    @jasonkubiak495911 ай бұрын

    Man that looks so good

  • @largegroupofmales
    @largegroupofmales5 ай бұрын

    learned about this from binging with babish and archer, I've never even made it properly (usually just mixing heavy cream, dijon mustard, and tons of fresh pepper into the pan fond) and it's always blown me away with how good it is

  • @Understandingasthmawithshaun
    @Understandingasthmawithshaun10 ай бұрын

    I’m definitely heading to the meat packing shop to get a full tenderloin. This is amazing. I have a favorite place in Chicago that I used to frequent. This will be worth the drive.

  • @hangrymiss
    @hangrymiss11 ай бұрын

    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!

  • @donscott6431
    @donscott643111 ай бұрын

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

  • @luckyfisher7240
    @luckyfisher72408 ай бұрын

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

  • @HFC786
    @HFC78611 ай бұрын

    The sauce looks good

  • @esockell
    @esockell5 ай бұрын

    Such a beautiful sauce! Absolute decadence. I'm inspired to execute that bone demi glaze. Thank you!

  • @ytlongbeach
    @ytlongbeach8 ай бұрын

    dang, that looks awesome !!

  • @JeroenBerkhout
    @JeroenBerkhout11 ай бұрын

    excellent and delicious! culinary greetings from Amsterdam, The Netherlands.