At the risk of being super obvious, let me say this... if you don't have, or can't have red wine, you don't try and make a red wine sauce. Instead, you make a sauce that doesn't use wine as THE key ingredient. I hope that all makes sense.
I'm all for the metric System but honestly, who can say they can't understand what a cup is???... People use your brains every once in a while, it won't kill ya
Jhon T The thing is, the SI (aka metric) system is easily superior to what people refer to as cups and ounces. The units are easy to understand, convert, and count. Cups and ounces are illogical and make no real sense. In fact, when people talk about cups, they are usually do not realize that there are many different definitions for those sizes, which leads to even more problems. In short, it is an antiquated system that people should just let go, and most actually have. It is just select few who still cling to it like it was a priced heirloom, namely Americans.
I love that you don’t take yourself, or kitchen techniques, too seriously! I am 73 years old and have cooked since I was 8… some of my methods are classic while others are very untraditional… and I am called an excellent cook by all who’ve dined with me. Thus, your lighthearted presentation and obvious love of cooking resonates with me.
I am grateful to find someone who actually knows how to cook who is also a good teacher! Hard to find that combo! Chef John’s instructions are so clear, funny, and his recipes are real ol school cooking not dumping a bunch of prepackaged stuff together. Very grateful. My mom was an excellent cook but man she could never explain or reproduce what she did. Incredible pork loin one day…Mexican rice….rice pudding but she could never explain what she did. Love ya mom.
The most entertaining place to learn new dishes and technics. I look very forward to my next steak. Hey, I always look forward to another steak, only now- without my two fav steak sauces. I hope a dry red blend wine works....I bought it with absolutely no idea how to cook with wine or what types are best for something like this. Oh well....I'll keep the A-1 handy.
I recently made this it was outstanding...... Chef John...... I tried to make a cooking video, I said tried, it totally sucked. There is a lot of work that goes into that. I kept walking in front of the camera, my hands were in the way of what I was trying to show, sometimes the camera would go out of focus, lighting was terrible and my voice sounded like I was in a cave. Enough said I have no idea how to make videos so I will just sit back and enjoy yours..... thank you so much for all that you give us.
Wow this looks amazing can't wait to make this recipe. Thank you (also I appreciate your sense of humor and vocabulary during the cooking lessons too).
Just made this except I added some fresh porcini’s I picked. Put it on top of a seared to perfection ribeye with some roasted cauliflower on the side. It was Amazingly good!
Absolutely delectable recipe Chef John. Also, for all the haters bashing on US measurements, I invite you to view the world diagram of "countries that use the metric system" vs. "countries that have put a man on the Moon." Have fun with your millilitres.
What is the best way to store the sauce for a day or so? Refrigerate or freeze?. How long can you store the sauce? I have learned so much from your channel😍
Hope this is not weird for a food wish. But could you make a video on how to make Demi-Glace? And perhaps the other mother sauces? Plus some of your favorite uses of the mother sauces? I completely enjoy all of the sauce videos. I use the techniques all the time.
Cool! I only learned about 20 years ago or so to save meat scraps and bones. The roasted bones are essential for a good homemade stock. I wince every time I have to use a cube or a powder.
Here's a question...did you take those meat bits and make a little garlic bread sandwich? Hell, I probably would've just ate it with a spoon out of the strainer, but then, I'm a savage! ;)
I've been playing with a sauce like this for a while... This is great! I Call mine my semi demi. My friend says it's a modified Espagnole sauce. I told him to add some Ketchup... ;-) Layers are good!
They say that French is the language of love. I speak English but have used the line " Mon couer ne bat que pour toi " (not sure of the spelling.) Imperial measurement has its own peculiarities and I like it.
This looks so incredibly, deliciously, fantastically good, but sadly I don't think I have the time to spend for a sauce. Is there a way to cheat and make something nearly as delicious in maybe 10 to 20 minutes? I can say I tried the steak method, though, and it was wonderful!
it looks delicious and amazing- i will definitely be making this. everything you said made 100% sense until the "more logical measurement comment". But now i am splitting hairs. ML makes sense to everyone in the world(except Liberia, Myanmar, and USA). i still loved the video. BTW, what happened to the post-strained meat scraps? was there a delicious and practical use for those tidbits?
Thank you for your recipes Chef John. We'll be making your Manhattan Filet and sauce using. Ribeye and N.Y. steaks. Should that be ok? Do you have any suggestions to make use of the bones? Also, they aren't of the highest quality and was wondering if you were able to watch some of the videos on using salt to tenderize such cuts and what your opinion is? Again, thank you. You are an inspiration and i appreciate your teaching us what we would otherwise not have learned
I will definitely check it out . Question fir anyone out there . Have you ever injected a tough cut of meat like a brisket or round roast with a sauce like this ?? I have lots of venison and moose I thought to do It on
that side looked like the perfect compliment, what was it? do you have a video on creating it ( to go along with that heavenly steak!) Please and thank you. thank you so much for sharing. bye now
Chef John I love your recipes. But I have a question. I have a stove top with only electric burners. So my questions are when I pan fry a steak, what temperature should I set my burners to when I cook a steak? And when I attempt to make this sauce what do I need to set my stove top to when I add the chicken stock while i reduce it? Then when I cook my steaks what do I need to set the stove top temp. To When I add the reduced stock? Than again, ryan
Just made the Manhattan fillets. They were so good. Thank you for making this recipe look so easy. Not that it really matters but what brand of knives were you using? The one you trimmed the steak with looked extra sharp.
It's just the way we eat steak in my country. Here people consider medium-rare steak to be "raw" and get mad if the chef at the restaurant serves it like that.
Making a steak past medium(even thats stretching it) basically ruins it. I won't be "that" guy that judges people on how they eat their steak but if you gonna make it well done, I'd hope you just get the cheapest steak possible. Otherwise you're just wasting money.
Hey there chef John. I watch all your recipes- even the ones using pork and I don't even eat pork so I'm a great fan but please please can you show us a recipe of morning buns alà April Bloomfield. She has a savoury morning bun recipe on you tube but no recipe for the actual dough. PLEASEEEEE
I have a question my friend has allergies to butter, dairy products in general, can I use olive oil instead? Also can this sauce be made the day before and then reheated? Thanks for letting me know.
Is there a suitable alternative for butter in this recipe? As an Orthodox Jew, I only eat kosher. Meat & dairy cannot be eaten together, and as such, butter is out. Anything else that can be used instead?
At the risk of being super obvious, let me say this... if you don't have, or can't have red wine, you don't try and make a red wine sauce. Instead, you make a sauce that doesn't use wine as THE key ingredient. I hope that all makes sense.
move over to the metric system, it made sense until you denied it.
I'm a better home cook because of you Chef John... Thank!
Dumass88 You stay in your country and have militers, we'll stay in ours and have cups, okay?
I'm all for the metric System but honestly, who can say they can't understand what a cup is???... People use your brains every once in a while, it won't kill ya
Jhon T The thing is, the SI (aka metric) system is easily superior to what people refer to as cups and ounces. The units are easy to understand, convert, and count.
Cups and ounces are illogical and make no real sense. In fact, when people talk about cups, they are usually do not realize that there are many different definitions for those sizes, which leads to even more problems.
In short, it is an antiquated system that people should just let go, and most actually have. It is just select few who still cling to it like it was a priced heirloom, namely Americans.
I love how Chef Johns humor sometimes flies miles over peoples heads.
More like goes under the hurdle.
peepslostsheep give me.an example to see if i missed it
Shin Da the measurement system when he changed from ml to oz saying its more logical
i would agree but miles make no sense.
he meant kilometers above people's heads.
"That's you adjusting on the fly, also known as cooking" LMFAO.
mweagle89 classic line
I love that you don’t take yourself, or kitchen techniques, too seriously! I am 73 years old and have cooked since I was 8… some of my methods are classic while others are very untraditional… and I am called an excellent cook by all who’ve dined with me. Thus, your lighthearted presentation and obvious love of cooking resonates with me.
Was anyone else waiting for him to say "The o-o-old choppa-choppa" when he broke out the cleaver? :)
or the o-o-old hack-a-hack-a
I am grateful to find someone who actually knows how to cook who is also a good teacher! Hard to find that combo! Chef John’s instructions are so clear, funny, and his recipes are real ol school cooking not dumping a bunch of prepackaged stuff together. Very grateful. My mom was an excellent cook but man she could never explain or reproduce what she did. Incredible pork loin one day…Mexican rice….rice pudding but she could never explain what she did. Love ya mom.
The most entertaining place to learn new dishes and technics. I look very forward to my next steak. Hey, I always look forward to another steak, only now- without my two fav steak sauces. I hope a dry red blend wine works....I bought it with absolutely no idea how to cook with wine or what types are best for something like this. Oh well....I'll keep the A-1 handy.
You never fail to catch me about to get to sleep and make me mad hungry until breakfast, Cheff John
I recently made this it was outstanding...... Chef John...... I tried to make a cooking video, I said tried, it totally sucked. There is a lot of work that goes into that. I kept walking in front of the camera, my hands were in the way of what I was trying to show, sometimes the camera would go out of focus, lighting was terrible and my voice sounded like I was in a cave. Enough said I have no idea how to make videos so I will just sit back and enjoy yours..... thank you so much for all that you give us.
the ups guy never came back u lied. D:
AWESOME video! Just awesome. Sounds so much ,ore complicated than it actually is: just frikkin cook, man. Your humor, John, is spot on.
I like how you say shallot and this is great worth the wait from the video yesterday
That's how us Americans say it xD
Yeah i'm in the minority here probably
The first time I heard Gordon Ramsey say shallot I was offended! But quickly recovered.
littlestbroccoli I just looked up “Gordon Ramsay shallot” and convulsed when he said shaLOTS
Wow this looks amazing can't wait to make this recipe. Thank you (also I appreciate your sense of humor and vocabulary during the cooking lessons too).
OMG, I've been making wine reductions for years, but I have never thought of anything close to this. I can't wait to try it!
A classic, absolutely delicious sauce for beef prepared and presented by an excellent chef.
Just made this except I added some fresh porcini’s I picked. Put it on top of a seared to perfection ribeye with some roasted cauliflower on the side. It was Amazingly good!
i did 1 cup of beef bone broth, and 1 cup of beef stock and added a sprig of thyme. tasted awesome.
we love you Chef John !
“That’s you adjusting on the fly...also called cooking”. LMAO. Said so politely too.😊
..if I had a comb and hair... I love this chef and his sense of humor
Dude, you know there is Food Network. I may have seen all your videos by now, I mean I come across video's I've already liked!
You're awesome. I love all your videos and the dry sense of humor that goes along with them- very informative and helpful. Cheers!
I absolutely love this guy
Absolutely delectable recipe Chef John. Also, for all the haters bashing on US measurements, I invite you to view the world diagram of "countries that use the metric system" vs. "countries that have put a man on the Moon." Have fun with your millilitres.
Lotta work gone into that sauce! but it looks worth it.... respect!
"That's you adjusting on the fly, also know as cooking...." Haha, this guys cracks me up. Thanks for a great adjusting on the fly video! ^__^
Cant help but think of disney when i hear you talk(compliment) very nice recipe, thanks!
This guy is great! Im going to cook my first Manhattan cut striploin today. Im excited!
What is the best way to store the sauce for a day or so? Refrigerate or freeze?. How long can you store the sauce? I have learned so much from your channel😍
Hope this is not weird for a food wish. But could you make a video on how to make Demi-Glace? And perhaps the other mother sauces? Plus some of your favorite uses of the mother sauces? I completely enjoy all of the sauce videos. I use the techniques all the time.
Cool! I only learned about 20 years ago or so to save meat scraps and bones. The roasted bones are essential for a good homemade stock. I wince every time I have to use a cube or a powder.
I love listening to you.
i literally screamed when dis came out omg love ur videos as always
Looks good! Please note that we are all ,exception USA, metric today.
Don't remove the fat! That is where the excellent flavor is.
no thats where the fat is lol
Fat isn't bad for you, so I say keep it in for extra flavour.
Quick tip....after you drain the sauce, use the remaining meat bits as a topping on homemade pizza....amazing flavor!
UNBELIEVABLE !!!😘. Thank you !
Beautiful sauce
thanks, this will help for my SCAP (senior culinary arts project).
Here's a question...did you take those meat bits and make a little garlic bread sandwich?
Hell, I probably would've just ate it with a spoon out of the strainer, but then, I'm a savage! ;)
Right on! You sir can be my chef any day!!
Drop that in a tortilla . . Chef's snack
Loved the Idea of the meat and sauce!!...And Red Wine well that's rule number one!!!...lol
Confirmed this is way more interesting than weather
I've been playing with a sauce like this for a while... This is great! I Call mine my semi demi. My friend says it's a modified Espagnole sauce. I told him to add some Ketchup... ;-) Layers are good!
you are the best, i already made couple of recipe, we did enjoy, specially blintzes delish, food wishes makes me happy, Thank you>
I'd kill for this guy to be my dad! Embarrassing sitcom dad humor and great food!
Ikr! Love it. Lol
It looks like an amazing sauce! What was the side dish to your steak? It looks like potatoes of some sort. They look yummy.
this is excellent technique. bravo!
They say that French is the language of love. I speak English but have used the line " Mon couer ne bat que pour toi " (not sure of the spelling.) Imperial measurement has its own peculiarities and I like it.
My heart only beats for a great steak.
Pro-tip: Everything sounds fancier in french.
This looks so GOOD!!!!!
Good lord did you ever hit it out of the park on this one! Or should I say, "good gravy"?
just deliciousness... loves the sauce... what kind of wine do I need to use
Thanks Chef, another winner!
This looks so incredibly, deliciously, fantastically good, but sadly I don't think I have the time to spend for a sauce. Is there a way to cheat and make something nearly as delicious in maybe 10 to 20 minutes?
I can say I tried the steak method, though, and it was wonderful!
Would be better if the steak was blue.
it looks delicious and amazing- i will definitely be making this. everything you said made 100% sense until the "more logical measurement comment". But now i am splitting hairs. ML makes sense to everyone in the world(except Liberia, Myanmar, and USA). i still loved the video. BTW, what happened to the post-strained meat scraps? was there a delicious and practical use for those tidbits?
Thank you for your recipes Chef John. We'll be making your Manhattan Filet and sauce using. Ribeye and N.Y. steaks. Should that be ok? Do you have any suggestions to make use of the bones? Also, they aren't of the highest quality and was wondering if you were able to watch some of the videos on using salt to tenderize such cuts and what your opinion is? Again, thank you. You are an inspiration and i appreciate your teaching us what we would otherwise not have learned
3:27 more logical system ? I think you mean the most stupid system of measurement.
He was being sacarstic, pretty sure.
whoosh ...
writing and saying "8" is easier and shorter than "200"
I hope he was joking
Came in this video to watch how to make a reduction sauce or cry about a measurement system?
That looks so good
I need to eat that.
I will definitely check it out . Question fir anyone out there . Have you ever injected a tough cut of meat like a brisket or round roast with a sauce like this ??
I have lots of venison and moose I thought to do It on
Would you be able to show us how to do stuffed salmon? Or maybe even stuffed mushrooms! Or both would be fantastic
Yes that's the way you do it
that side looked like the perfect compliment, what was it? do you have a video on creating it ( to go along with that heavenly steak!) Please and thank you. thank you so much for sharing. bye now
Chef John I love your recipes. But I have a question. I have a stove top with only electric burners. So my questions are when I pan fry a steak, what temperature should I set my burners to when I cook a steak? And when I attempt to make this sauce what do I need to set my stove top to when I add the chicken stock while i reduce it? Then when I cook my steaks what do I need to set the stove top temp. To When I add the reduced stock? Than again, ryan
Want the potato recipe, please! They look almost as good as the rest.
Just made the Manhattan fillets. They were so good. Thank you for making this recipe look so easy. Not that it really matters but what brand of knives were you using? The one you trimmed the steak with looked extra sharp.
WOW! I am inspired!
Am I the only one who prefers the steak well done, rather than medium-rare?
Alexandra Mikka why?
It's just the way we eat steak in my country. Here people consider medium-rare steak to be "raw" and get mad if the chef at the restaurant serves it like that.
Making a steak past medium(even thats stretching it) basically ruins it. I won't be "that" guy that judges people on how they eat their steak but if you gonna make it well done, I'd hope you just get the cheapest steak possible. Otherwise you're just wasting money.
I would just as soon not have steak if it wasn't medium rare. It looked scrumptious!
That steak at the end looks god like
great video, awesome recipe, really annoying voice
You happiness, you acceptance, you problem. That's your comment.
I bet those meat/shallot scraps would be delicious!
Very nice! looks good....
chef john, what is that sidedish that looks absolutely delicious?
could NOT finish video.........SALIVATING>>>>>>>>>>>>LIKE
I just drooled onto my keyboard.
Okay total yum, I will be buying strips again.
thanks for sharing. You have a GREAT channel
Michelle is such a lucky lady!
Man, I got excited when he drops thos shallots!
Excellent.
Chef can you tell me where you got the pan? Or what brand please? You have great equipment. Merry Christmas from Boston, Ma.
Oh My God!! That looks so nice, stop teasing. :P
Hey there chef John.
I watch all your recipes- even the ones using pork and I don't even eat pork so I'm a great fan but please please can you show us a recipe of morning buns alà April Bloomfield. She has a savoury morning bun recipe on you tube but no recipe for the actual dough.
PLEASEEEEE
So, what did you do with the meat scraps after you pressed the sauce from them?
I have a question my friend has allergies to butter, dairy products in general, can I use olive oil instead? Also can this sauce be made the day before and then reheated? Thanks for letting me know.
mouth watering
Can you use Beef Broth (I understand why low sodium is important, adding salt to taste) or even Vegetable Broth???
I laughed way harder than I should have when you said "huh 200 ml"
Would this be ok to make a day or two before and then reheat ?
Is there a suitable alternative for butter in this recipe? As an Orthodox Jew, I only eat kosher. Meat & dairy cannot be eaten together, and as such, butter is out. Anything else that can be used instead?
What are kosher?
I know nothing about wine.
Is there a more specific wine to use other than "red wine"?
how do you not just eat the golden meat scraps out of the pan?
omg that is seriously what i was thinking! I could have eaten the pan of meat scraps when they got all caramelized.
Hi Chef John - Do you have a Roku Channel! You rock \m/!
"All we need right now is someone to cook a couple stakes. And as you may already seen I was that person"
🤣
Looks like demi glaze, that's what I use on my steaks... I bet that one taste way better...Will try for sure
the sauce looks totally diferente after the butter O.O very taste!
hey chef John could I make this without red wine I don't drink
Can/should you use the meat after it was drained at all??
What kind of wine do you use? Dry or Sweet? I'm cooking The Manhattan Filet Steak with this sauce for my wife tomorrow :)
Great video man.