Level Up Your Steak with Chocolate | ChefSteps
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- Опубліковано 22 сер 2024
- Make The Ultimate Date Night Dinner 👉 chfstps.co/3Jj...
Chocolate Steak. Yes, you read that right, but it’s not quite what it sounds like. When it comes to delicious date nights, especially Valentine’s Day, two things typically come to mind-chocolate and steak. Instead of keeping those courses separate, we suggest combining the two for a double aphrodisiac dinner that’s an ultimate easy win.
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Was so high just imagining what a chocolate steak would be like? my questions have been answered!
lol me too just now 😅 that’s why I’m here
Wow...I love that idea of using a cloth to stop all the splattering oil. That is the best hack everrrrr. Thank you so much for this tip. My lucky day for stumbling into your channel! :D
Yer, do it over your gas stove or on the BBQ. It works a treat! XD
imagine it's your first date you have everything prepared and you ask her how she likes her steak and she says "well done"
girl bye
You better ask that BEFORE the date 😆
That's a nightmare in the making
That's when you use the steak knife for something other than cutting your steak.
Maybe she likes bbq
Can red wine substitute with grape juice?
Got me in the mood for some mole too. The savory chocolate sauce I know lol.
What's that pan you have been using lately in those videos? Thanks
would this store well in wine fridge? 12C maybe for a few hours
He´s like: "I love cooking with wine! Sometimes I even add some to the pan."
Whipped mole negro sauce would be an interesting spin for this dish.
Who knew a recipe could be your wing man, definitely gonna try this one out if i get the chance,
Could we use a siphon to aerate the chocolate sauce? Maybe there's a target temperature we can aim for the sauce to know when it'd be appropriate to siphon the sauce out
I've never done that with butter. I worry it would clog the siphon. I once added strawberries to a siphon whipped cream and it wouldn't spray out and had to scoop it out of the cannister. I'll bet this would turn out the same way.
@@sundarpichai940 I shall experiment with this when I try this out and report back!
I always knew in my heart that chocolate would be good like that
I love that Grant always uses an expensive petty knife to cut steaks lol
Your facial expressions are always fun!
When did Paul Rudd start working at Chefsteps? 🤔
Interesting sauce! Question: why do you bother searing two times instead of just searing after cooking sous vide?
If i were to fathom a guess, it would be so they could sear at lower temps and reduce the amount of smoke in the room, incase your ventilation situation isn't as great, not wanting the lingering smoke to be too present during the dinner date.
Tip for sous vide: anything you do to the steak will go deeper in flavor during the sous vide process so presearing will create a deeper crust and flavor development since its drier before cooking. The post sear is also faster and even nicer crust so the process is worth it. I presear all the time before sous videing my steak on top of post searing.
it makes it taste gooder
@@knzay what's the goodest way
i think gouda food did a experiment with this , its better to sous vide first then sear.
I love this Chanel 🤟🏽
Nice presentation & idea.
Hey Grant, would you be my Valentine?
no
@@baby_muppy damn
Are you guys using only ziclock freezer bag for sousvide ? Or any ziclock brand bag is fine ?
Reminds me of a classical red wine chocolate sauce often acidulated with raspberry vinegar. Looks great wow
Crilly you're my favorite dude on any channel
Omnon chocolate si awesome
Self proclaimed 🥩 experts are freaking out but steak and chocolate sauce really make sense. I’ve tried a chocolate/porto sauce in France 🇫🇷 and it was delicious
Cheers from San Diego California
There is also Mexican mole sauce, which also follows this classic savory chocolate and meat combo. That stuff is flavor gold!
Just posted about something similar I had last night. Porto/pepper/thyme base for the dark chocolate sauce and it was amazing! Had this at a local restaurant here in Terrebonne, Quebec.
And he's using hexclad!!!! Yeesssssss
Thank you for sharing this information!!!!!!!!
How going test with chokolat.??
This is super cool. Definitely saved this recipe
What brand pan is he using?
looks great have 2 try it out
Tried it, liked it!! And so did the wife, but she was a litte bit sceptic at first. Since I didn't have any recipe, I added a little too much chocolat. But, hey!! it went down smooth !!
Always 3 bay
love it ^^
Had this sauce on a veal shank steak last night, but just the sauce, not the aired/chilled ganache. It had a Porto wine and pepper base. Sweet, sour, savory, AMAZING! When I saw chocolate on the menu, I was curious but I had no idea it would taste that way!
this is so!! cool!
Can you guys do another video with geoduck, but uncut?
I know... very mature request
Wow!!! How can you double sear them and not over cook them?? I'm sure I'll mess it up if i tried that!!! How long did you sear them for on each side on each searing?? 🙄
No roché.
Quenelle please!
Keep the Prestige.
Oh my... amazing 👏
The god knocked out again 🙏 Arigato 🇯🇵
What brand of pan is that?
Hexclad
Been seeing yall cooking with hexclad along with gordon ramsay lol do you guys recommend it?? Im sure you guys have done the research and testing before showing it off. I have it in my cart and want some final recommendations before I purchase. Thanks and love the content! Long time viewer and joule user 🙏
I'm no professional by any means but they're pretty good! It's a really weird experience using a textured nonstick pan, especially when using metal or wood, but they hold true to their advertising. I probably wouldn't buy a whole set but after 4 months of use so far I have no real complaints 👌🏾
Mexican chocolate like in mole
table for one please...
I went too cold lol, definitely gonna try this again! It is still really interesting and delicious
Was that an induction reduction? I'll see myself out.
I click in because thumbnail looks like Keanu. LOL
Did a double take at the thumbnail, thought it was Keanu Reeves.
What are those pans?
hexclad
Meme clad
How can this be so perfect...🤤
4year culinary student but really unthinkable!!
do a milkstake
no
What is the pen used in this video?
It looks like the HexClad hybrid stainless steel pan
@@shinsupafly thanks!
I'd love a dirtbag dinner where you do comically under priced US wagyu skirt.
Living in the EU and still looking for a Joule or two.
I'm french, and this is scandalous!
👍👍👍
I would eat food you cook, but wouldn't be able to eat with you with all the gross smacking when you taste things
Mole poblano, hellooouuu
no thanks
nope
this looks lame to me, would give it a try but seems like a gimmick.
in before people try putting a towel over their pan on a gas stove.
Dude you got to get Matty Matheson in here like you too are like the same person
please no, Matty I feel is more genuine, this act feels not only forced and exaggerated, but it also completely unneccessary and reduces the value ChefSteps is supposedly seeking!
@@janvanderwegen01 yeah I never noticed it until this video but Grant is like weirdly monotone the whole time (until the bit at the end)
What's about steak's edges, bruh?
We are reaching levels of douchery that should not be possible...
🤮🤮🤮🤮🤮🤮🤮🤮🤮
Walking too close to that line where innovation becomes non-sensible.
dont mess with steaks
Blah .. junk
Ridiculous, this is going directly to /r/StupidFood
a cow gave her tenderloin for this clowns to make this, what a shame
What's the problem with the steak?
First lol
Gross idea 😐
This channel has been turning into a parade of clown food, bad techniques.