A 500g Ribeye Steak of a Dutch dairy cow together with a Chocolate Mousse dessert served at Maris Piper, a Michelin Guide restaurant in Amsterdam, the Netherlands.
My Father was from Amsterdam. Growing up, he would make my 4 brothers and I steak on the grill, however, when he was in a great mood, he pan fried them. He always waited till the butter made large bubbles and at the moment it began to turn brown. That was the moment he put the steak in the pan. Holland is simply a beautiful country. The smaller towns are terrific to visit. Thank You Aden!!
Combining the crust of a steak fried in a pan, with the smoke and heat of charcoal. I’ve never seen or heard of that being done in a restaurant before, amazing.
Man, after pan searing then going on the green egg not once but twice I would’ve sworn that steak would be way over. But then he sliced it and it was nothing but buttery perfection! My goodness! Great video!
Elaborate and thorough way to get that sear on the steak and the basing was spot on. You probably get a nice smokey flavour as well with the big egg. Also serving the ice cream fresh out of the maker on the table is a really nice touch. I think the last desert would benefit from a mug with a lid for the caramel sauce, or some other way to pour it so you could drizzle it more, the other dishes had a more aesthetic appeal. The merengue dessert could use the same artistic approach. Thanks for loving making food by the way! Maris Piper looks like a solid place to go in Amsterdam for sure.
I'm a simple guy when it comes to steaks, salt and pepper and on the grill over charcoal, but I'd eat that every day. Minus the onions on top. :) Looks incredible!
I’ve been watching your channel for quite a while but I haven’t been able to travel for years. It just so happens that I’ll be visiting Amsterdam soon. I think I might just seek out this restaurant!
After watching many of your videos, I can finally say that I’ve been to one of your restaurants! Next time I will tell the waiter: give me what Aden had!
Haha yes indeed. I was pleasantly surprised by the price of the ribeye. That could have been a lot worse. Also the mousse wasn't Michelin star priced if you'd ask me.
Obviously the key is the steak thickness. If I tried that at home with a normal cut steak, I would burn it to a crisp. Bravo for a perfect medium rare. I love how the big green egg has turned black. They got a lot of use out of that expensive egg. What is the garnish on top of the steak? chopped chives and raw onion?
Yea it's strange how people have been brainwashed into believing butter will kill you. And yet we are told to do everything that supposedly is good for us, and die much younger. 🤣
@@nomad90125 Yup, it's a myth that fat is somehow unhealthy in food. Quite the opposite. Ever since I started eating more fat and cut out unnecessary carbs, I've lost a lot of fat without even trying.
I stopped ordering steaks at restaurants because something is always off. But this one looks appetizing 😋 What an amazing process instead of the usual, sear/flip/serve.
brother you are exactly 100 percent correct imo unfortunately. I've gone to some pretty fancy restaurants here and there and I have asked for butter searing twice and they look at me like I said something weird lol. Steak always ends up way under salted and also with no rosemary.
@Harlod Shekelbond Thats why I don't order it. They usually rush it because they have a full house. THen I send it back to get a little more doneness, and it comes back dry.
Interesting way to cook. The searing on a griddle then onto the bbq, then out, then onto the bbq again. Final one to heat it back up slightly? That steak looked absolutely superb. And the mousse. Decadent. 😛 Edit: Oh, and then the oven. I guess not with the 2nd sear. 🤔
I think one of the most important parts of this video was at the beginning. Holding the steak in a "Sous Vide". People still don't understand how important that can be.
@@NerdCosaNostra Well, when you melt iron you’d add 1% carbon steel to the smelter. That carbon steel is very strong so you can make sauté pans with it that are a fraction of the weight of cast iron, yet they behave as if they were cast iron. And are basically iron.
Honestly, though, last time I was in Amsterdam, I used hours and HOURS to find a place that served honest to God traditional Dutch food. I found one, where I got Hutspot Met Klapstuk. And when I was done, I didn't have to eat anymore that year.
@@itsmederek1 I don't understand. I really had to look for a long while until I found local food, which I think is a shame. When I finally found a place, the food was really great and extremely hearty (filling for a long time, akin to what a lumberjack would need before going into the mountains).
I remember going to an Argentinian steakhouse in Amsterdam that was awesome…could’ve been the weed smoked beforehand that made it taste so good, I’ll never know!
As a dairyman, I was impressed by the quality of the steak they were able to get off that ole girl. Must have fattened her up for a few months prior to harvest.
That is almost exactly how I cook thick steaks except for the green egg. Sous Vide at 124 degree F then a butter and oil basted sear. The interior goes up a bit which is why 124 works for me.
My Father was from Amsterdam. Growing up, he would make my 4 brothers and I steak on the grill, however, when he was in a great mood, he pan fried them. He always waited till the butter made large bubbles and at the moment it began to turn brown. That was the moment he put the steak in the pan. Holland is simply a beautiful country. The smaller towns are terrific to visit. Thank You Aden!!
Gr from Amsterdam 👍
I loved the ppl.
@Peter Gunn
ua-cam.com/video/drFsXLChrWc/v-deo.html
Nederlands is full of foreigners and not the correct ones too.
is this your blog?
Combining the crust of a steak fried in a pan, with the smoke and heat of charcoal. I’ve never seen or heard of that being done in a restaurant before, amazing.
Great idea, loved it.
The rest periods between searing preserved the edge to edge. I’m thoroughly impressed!
The worst part of this video was when it ended. Awesome, Aden. Thanks a lot
Man, after pan searing then going on the green egg not once but twice I would’ve sworn that steak would be way over. But then he sliced it and it was nothing but buttery perfection! My goodness! Great video!
Same I was thinking OMG get it out of the grill already ahahaha
I was thinking the same. I was like "what the fuck, you massacred that steak"
He put it in the oven too! And it looked like he sous vided it at the start. I was sure he overcooked it!
@@archerpride The Sous Vide was set to 104F
never underestimate the thickness. takes a long time to overcook that glorious fat lined piece of goodness
Now this is an Aden style video. Love every second of it. Looking forward to your next Europe videos!
what a great video, just cooking no narration. I love it
Elaborate and thorough way to get that sear on the steak and the basing was spot on. You probably get a nice smokey flavour as well with the big egg. Also serving the ice cream fresh out of the maker on the table is a really nice touch. I think the last desert would benefit from a mug with a lid for the caramel sauce, or some other way to pour it so you could drizzle it more, the other dishes had a more aesthetic appeal. The merengue dessert could use the same artistic approach. Thanks for loving making food by the way! Maris Piper looks like a solid place to go in Amsterdam for sure.
Wow every dish is looks absolutely beautiful there is so much work and thought going into every dish I am sure this must be fantastic
This guys are the real Rock stars. Passion and craft at work here.
Amazing video... wish I could taste all of that and the guy serving you was so nice!
The guy was doing his job
@@Vanguardkl yea o k lol 😂 just called doing his job want a cookie¿
I'm a simple guy when it comes to steaks, salt and pepper and on the grill over charcoal, but I'd eat that every day. Minus the onions on top. :) Looks incredible!
IDK, those finely chopped onions got me thinking I might try that next time I cook a steak.
I think they are shallots.
I’ve been watching your channel for quite a while but I haven’t been able to travel for years. It just so happens that I’ll be visiting Amsterdam soon. I think I might just seek out this restaurant!
I'm going in less than two weeks, thought about dining here, then today this pops into my feed !
Great job on the steak.looks amazing!
French cuisine with Dutch ingredients is definitely worth a try.
After watching many of your videos, I can finally say that I’ve been to one of your restaurants! Next time I will tell the waiter: give me what Aden had!
Haha yes indeed. I was pleasantly surprised by the price of the ribeye. That could have been a lot worse. Also the mousse wasn't Michelin star priced if you'd ask me.
Some great restaurants in Amsterdam - can't wait to be back
that looks delicious, cooked to perfection!
Geez that was one of the best food vids on the tube. You mr Aden you eat well! Thanks for sharing.
Beautiful!!!! Thank you for sharing.
Every technique thrown in. An excellent steak to begin with. Sous vide, based, smoked and rested.
Huge steaks are.. huge! Love your content, keep up :)
Chef says best techniques, beautiful work, true art for the Chefs Table! Bon Apetito
I just started using Carbon Steel pans and they're really lovely. Have to be careful of course, but a fantastic addition to my kitchen.
Yea! Ik kom vaak in Nederland. Het is voor mij de eerste keer dat ik dat doe. Heel erg bedankt
can't wait to visit. nice photography
That looks fantastic !
Effing 'ell ... that looks delicious... I am drooling and jealous! Love it!
Somebody has a bad case for the munchies from the weed, 😂!
Looks great and surprisingly easy to make. Thanks for that short tutorial!🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
wonderful explanation and smiles. I must travel more.
Wow wow wow. Life doesn’t get better than this.
this place is doing proper , holy moly . I love how he seared and then grilled so nice.
Very appetizing !!!
Once again .. perfect video
OMG Duc Phuc , i like your cover version. Love it !
I love the Netherlands!!!!
I could listen to that chef describe desserts to me for hours. They looked even better than the steak.
Same. Very relaxed but engaged attitude combined with a pleasant voice.
Very nice technique and looks tasty 👍
Also I too have a big green egg. Best multi use grill ever!!
The biggest surprise here was after 8.5 minutes someone finally started talking
I especially like the part where he pulled it out, and it became a completely different steak. Very impressive.
Yeah that was a switch out for sure.
Looks delicious. All of it! 👏👏👏👏
Beautiful work on that steak!!! That is certainly a gift from God right there...
Lekker! Bedankt, Aden!
Been here multiple times. Great place!
Obviously the key is the steak thickness. If I tried that at home with a normal cut steak, I would burn it to a crisp. Bravo for a perfect medium rare. I love how the big green egg has turned black. They got a lot of use out of that expensive egg. What is the garnish on top of the steak? chopped chives and raw onion?
Probably already black? B
The key is it's been sous vided
Try freezing it if your over cooking the insides
That was what Jacques Pepin would call "a little butter".
Yea it's strange how people have been brainwashed into believing butter will kill you.
And yet we are told to do everything that supposedly is good for us, and die much younger. 🤣
@@nomad90125 Yup, it's a myth that fat is somehow unhealthy in food. Quite the opposite. Ever since I started eating more fat and cut out unnecessary carbs, I've lost a lot of fat without even trying.
I heard his voice when I read this 😂
@@TheRenaissanceGuys *animal fat
Mais oui, certainment we would not want to over do it.✌️😎
I stopped ordering steaks at restaurants because something is always off. But this one looks appetizing 😋
What an amazing process instead of the usual, sear/flip/serve.
This is so very true in my home country of Finland, too. Insane prices, poor quality. Better to DIY.
brother you are exactly 100 percent correct imo unfortunately. I've gone to some pretty fancy restaurants here and there and I have asked for butter searing twice and they look at me like I said something weird lol. Steak always ends up way under salted and also with no rosemary.
@Harlod Shekelbond Found the 'expert'
@Harlod Shekelbond Thats why I don't order it. They usually rush it because they have a full house. THen I send it back to get a little more doneness, and it comes back dry.
@@sneer0101 found the ignorant
That steak looked.. glorious!
Looks very good, would love to visit and try it.
Muito maravilhoso os pratos. Comida linda e gostosa!!!
Y todo con la mano
The marbling of the stake looks fantastic.
I could imagine myself coming here after chilling at a coffeeshop.
Now that is some seriously high horse power surf and turf right there. This restaurant is genuinely a national treasu. What a magnificent meal indeed.
Still cant beat mcdonald
@@Yourmom-si6hs bruh
Where's the surf?
@@Hut9111 hah i am just dumb and mistaking stuff for crab claw meat lol
Good eye dude
$100 for that meal?? That's honestly a steal for how phenomenal that looked!
agree! however, and the only sad part to me: no wine or martini to go along 😢😊
旅行でいろんな所に行ってるのかな？
前は仕事で行った先での撮影と思ってたけど、旅行っぽいよね。羨ましい！！
Interesting way to cook. The searing on a griddle then onto the bbq, then out, then onto the bbq again. Final one to heat it back up slightly? That steak looked absolutely superb. And the mousse. Decadent. 😛
Edit: Oh, and then the oven. I guess not with the 2nd sear. 🤔
I think one of the most important parts of this video was at the beginning. Holding the steak in a "Sous Vide". People still don't understand how important that can be.
What effect does souls vide do to the steak?
@@warddan2002 There's no bad effect, It just prolongs it's life before you sear it.
Not as good as the last go to sleep video that I now watch at night to sleep
That restaurant is the real deal. That place is magic, it doesn’t exist.
I am sure I am one of the few that also loved how dark/seasoned that carbon steel pan is.
Iron
@@peet4921 That is not a cast iron pan, assuming that is what you are saying. It looks like a Mineral B or De Buyer which are carbon steel pans.
@@NerdCosaNostra Well, when you melt iron you’d add 1% carbon steel to the smelter. That carbon steel is very strong so you can make sauté pans with it that are a fraction of the weight of cast iron, yet they behave as if they were cast iron. And are basically iron.
in the pan, on charcoal bbq and in the owen, cooked three timez and its inside still looking raw... looks so delicious, congrats really ...
They looked like, the best steak I’ve ever seen
great video
Music at 9:43 is "Liar, Liar" by The Castaways
Nobody ask.
@@babuz979 i know son, it's ok
@@babuz979 i asked for it Marco
I love everything I just saw. I want to eat two but can probably only finish the bits in the left over juice.
food looks amazing
When I see chef cookin with a spoon , I know Im a pro too
Honestly, though, last time I was in Amsterdam, I used hours and HOURS to find a place that served honest to God traditional Dutch food. I found one, where I got Hutspot Met Klapstuk. And when I was done, I didn't have to eat anymore that year.
You had me going for a sec lol
In a Positive or Negative way meant?
@@vinniekay0967 fantastic then!
It represents dutch culture. It really is a winter power food that will fill you up and power you up after a hard day of work.
@@itsmederek1 I don't understand. I really had to look for a long while until I found local food, which I think is a shame. When I finally found a place, the food was really great and extremely hearty (filling for a long time, akin to what a lumberjack would need before going into the mountains).
Omg, look at the meat bubbling in its fat and butter...!!! The mere sound of it makes me drool on my computer...!!!
nice, simple video
All your dining experiences are amazing. I am surprised though, all that beef and you still don’t have gout. Unbelievable!!! 🤘😬🤘
Ziet er allemaal heerlijk uit ! Alleen die BBQ hoeft voor mij niet, hij mag meteen de oven in na de pan :D
Zo Nederlands ;)
Very nice.
Se ve delisioso , suculento y caro !
The ding at the end so perfect
Interesting cooking method 👍
JFC, that looks amazing.
Lord I already had sirloin, but after watching this I got hungry again!
11:13 YO.. My dude proud of his skills!!!! Respect!
Best of both worlds steak, butter in a pan an then charcoal!
*Re: All Hands On Board*
_I love the " _*_bare_*_ " hands all over the food preparation._
Regards-
Love the way they do that steak
Dang that is scrumptious looking chop of beef steak, I must say. Whew.
Holy jeez that looks like an exquisite steak.!
I remember going to an Argentinian steakhouse in Amsterdam that was awesome…could’ve been the weed smoked beforehand that made it taste so good, I’ll never know!
Was it on the Damrak?
Oh GOD! That steak looked wonderful.
Jesus the amount of butter is astounding
Wonderful !
SHIT, another food channel I need to subscribe
My mouth is watering!
Man, that is so beautiful, a butter basted tender cut of steak
Beautiful piece of meat!
i dont like it when they slice steak without asking ... but still looks yummy !
너무좋다 i love this way
how can I steak be cooked for that long still turn out perfectly medium rare?? Looks delicious
Magic.
WOW! Absolutely marvelous marbling on that steak.
As a dairyman, I was impressed by the quality of the steak they were able to get off that ole girl. Must have fattened her up for a few months prior to harvest.
When the spine of the knife goes thru the meat like butter. 👍
I knew when I saw the modest amounts of butter you used on your steak that we'd be friends.
That is almost exactly how I cook thick steaks except for the green egg. Sous Vide at 124 degree F then a butter and oil basted sear. The interior goes up a bit which is why 124 works for me.