You should freeze your fries after the first fry if you're going to double fry them. It helps to give them that crispness on the outside by drying them. You can also coat them in cornstarch right before the first fry.
This was my first Julia Child’s recipe. My mom received her cookbook from my dad as one of those gifts out of desperation (this was just after the movie was released). I believe I’ve been the only one to open the book😅. Great video. Your videos have been playing on their own in the background as white noise as I unpack my apartment. Thanks for keeping me company!
Steaks in Julia's day were probably cut thicker. Star frying them while they are cold will help them not to get over cooked. Also fry at a lower temp then 'normal'
The first one may have been over the oneness you like, but it sure looked good from this side of the screen! But I always say I love any food that someone else cooks. Thanks for these videos. I am really enjoying them.
Steak done-ness always depends on so many things! The biggest differences I find is the size/thickness of the cut, and the temp of the meat when you put it on the pan. But if all else fails, thermometers will never lie to you!
I’m lucky enough to have a master grill man for a husband. 12 yrs kitchen work way back when and butcher shop work before that. He generally uses the outdoor grill and always goes by feel. When left to me I have a thermometer with rare, medium, well notations that’s useful. Leaving the bone in adds to the taste. Fab job Jammie!
I think part of what happened with the first steak is that by salting it before you let it sit in the fridge for several hours you basically dry brined it. This would have pulled some of the moisture out of the steak and a dryer steak will cook faster. Perhaps this is why she says to salt the steak after cooking it? The cut being a bit thicker would have helped too but clearly you realized that by the look of that second one.
@@elementgypsy And that's why dry brining is amazing! I dry brine my steaks overnight, and some people go even longer. It dries out the *surface* of the meat, which is the secret to an amazing crust without burning the surface, or compromising the cook in the center. No sad grey band, either. Plus it gives you a really nice concentrated beef flavor. It's fast and easy to do, too... trim, pat the meat dry, salt very liberally all over, put on a wire rack in the fridge overnight, with a pan underneath to catch drips. *Don't cover it;* it needs open air in the fridge to dry out. That's it for dry brining. The rest is pretty normal: ~20 minutes prior to cooking, take it out of the fridge, pat it as dry as you can, add a very thin coating of oil, pepper and additional spices (garlic and onion powder are my default), and cook using whatever method you like (stovetop cast iron for frigid Canadian winters, here...). Finish with just a little flaky salt for texture; it won't need much. Let it rest, and you've got yourself one amazing steak that takes about five minutes of total effort. This works with pretty much any steak.
I think the first steak looked darn perfect. But I'm a medium to medium-well woman myself. The second one was still mooing. I'm binging this whole playlist, this is entertaining. I can't cook like this, mostly because I physically cannot stand at a stove and counter all day, my spine won't allow it.
This is why I always just use an instant read when I cook steak. Just takes the guesswork out of it. And remember, it will carryover cook about 5 degrees F after you remove it from heat. I usually pull mine around 125-130. Perfect for me. The first looked great for my taste, but you had to make another one. Never a bad reason to cook more steak.
People don't talk about it much but cooking appliances have improved in heat production and insulation. Going to a "high heat" in some of these older recipes translates to medium-high-ish with a modern cooktop. unrelated: first steak looked great. I wouldn't complain if I was given that at a restaurant, let a one a home cooked meal. I don't know if it's played up for the camera but take it easy on yourself.
@@tinytelephones No it isn't. Your body needs fat. God the brainwashing in this country makes me want to vomit. Fat is where the flavor is. And no, you cannot improve a Julia recipe by cutting the fat. Geez.
@@antichef As far as clean-up goes, perhaps before washing the pan the steak cooked in, use the drippings and any leftover sauce to make a gravy, and set it aside. I can think of lots of uses, including making more fries, add cheese curds, and call it poutine.
Loving this series. Jamie, i am not sure if anyone ever explained this "doneness" technique for you. If you touch your thumb to your pointer finger and press on the pad of your thumb, that is what a rare steak should feel like, thumb to 2nd finger is medium rare, thumb to 3rd finger medium well and thumb to pinky is well done. I hope this will help you in the future!
I love your “just go for it” attitude and subtle humor. I find myself laughing out loud often while watching your videos. (Particularly the snail episode) 😂 Lastly I appreciate your restraint from just dropping F bombs ever other sentence, and that often you just say “f” instead. It shows class, intelligence, and respect for yourself and Julia! Bravo! 👏🏻
I use a temp probe when cooking steak, consistent results every time. Take it a bit under your desired temp and let it rest on a warm plate (microwave 45-60sec). You channel got recommend on reddit and I've been binging since. Epic show!
i used to do a lot of cooking specifically in steak houses and i did all meat handling (snicker) aka cutting the steak portions for all the different cuts of meat and there is definitely i guess an art to it. very much a feel factor but after doing it for a while you tend to develop a good instinct for it as well. just comes with practice and consistency. no shortcuts. good looking steak though. esp for the peppered steak using a cast iron skillet. works great when looking to put a good crust on the steak.
The rare steak in the second attempt looked succulent, perfection! These basiceals cooked beautifully... it is a soul food dish for sure. Also for me is a baked barramundi eith new potatoes. Good basics, protein, starch..yes..happy place!
Again something I only made once...It introduced me to the magic of Beef with Black Pepper. But later the only steaks I'd eat were filet mignon and then I discovered vindaloo which with beef, black pepper, mustard and vinegar was the perfect trifecta of flavors. Jamie's perseverence reminds me of my own. I made coq au vin around 15 times (all in one month) when I first learned how to make it. So that it would come out the way I wanted it, and it finally did.
You have to remember with the sauce you did it in a cast iron pan. It will hold its heat much longer and was probably still to hot to prevent the butter from separating. I would have put it in a small dish for a few and added the butter. I have to keep reminding myself of things like this when I am NOT cooking in my cast iron since I use it way more than any other cooking vessels.
Great JOB - love that you corrected your mistakes - Quick note - first steak you cooked you tented it with foil and it will keep cooking- the 2nd steak you did not tent with foil. I use 126 degrees internal temperature if I’m going to tent my steak(but that’s me) and it works :-)
Your steak continued to cook after you took it off and covered it. But--it looked perfect to me!! I think one of thr hardest things to do when cooking a meal is timing the separate parts so that everything is cooked at relatively the same time.
I really love your show, I’ve been watching for year at least. The best on youtube. I’ve done countless of Steak au poivre in my life. I dont like much Julia recipe though. I have a similar one but with a little caned Madagascar green peppercorn , Instead of enriching with butter I add cream and a spoon of blue cheese. I like a creamy pepper sauce. But I agree flavour should not overpower the steak so easy on pepper and blue cheese.
Julia’s description, at the outset, was spot on, despite Jamie’s eschew. A peppercorn in your mouth is an unpleasant experience as is a steak drowned in pepper and raw cognac. In addition, there is no need to buy a bone-in strip just to cut it off. Use a boneless strip. I do very much prefer the cream sauce and the peppercorns are often added to the sauce, not on top of the steak and using green, red and black peppercorns for color. It’s also easier to avoid the whole peppercorns if they’re in the sauce, not on top of the steak.
I found the secret to cooking steak a few years back. Cook the steak on one side till you get the crust you desire then flip lower the heat a little to like medium then cook until you get the first hint of blood coming to the surface take it off it’s cooked, let rest perfect rare to medium rare. You can check with the thermometer if you like but it’ll be 130°F. Second way is take it off at 125°F internal temperature with a quality Instant read thermometer.
What you want to do is get something that retains heat (like cast iron) and heat it up really high, set the burner as high as it will go and just let heat up. Once absolutely ripping hot, put the steak in and sear it on one side for no more than a minute, then flip and no more than a minute again. Once that's done, take the pan off the heat and drop the temperature of the burner, then cook the rest of the way.
Is "Morty" the mortar from the shoe "Rick and Morty" ?? I have ti know!!! Binge watching you and laughing out loud!! Love this series PLEASE do more!!!
Try recverse sear slow cook, with a cooling down break and then finish sear over as much heat as possible for the shortest amount of time, that works so well, and you can do multiple pieces of meat with different thickness and they all come out perfectly
Love your videos. I grew up watching the French Chef on TV. Thank you for recreating her fabulous dishes in such a fun and wonderful way. What is the brand of apron you’re wearing-with the leather straps?
Another delicious and very entertaining video. Speaking of fries, would love to see you make sweet potato fries (my personal fave). Keep up the great work. We’re all on this journey with you. :)
Just discovered you and I've already seen several of your videos - will watch more - thanks. BTW, if you can elaborate as to the type of potatoes you used e.g., rustic vs. white and if the butter is salted or unsalted please. Looking forward to watching more
I first learned how to make steak au poivre watching Chef Jean Pierre on youtube and it is one of my favorite. The green peppercorn sauce goes great with chicken, pork and even lamb too.
I liberally use a meat thermometer while cooking to ensure the perfect doneness. A couple of needle holes aren't noticeable and are not going to affect the quality at all. Take it off a couple of degrees below your desired temp because it will continue to cook even after removed from the heat.
I don’t think that first steak looked med/ well, I think it was a perfect Medium! The last steak was definitely a rare! Lol So I think you prefer a more rare steak, but that’s just my opinion. I’ve been cooking steaks for 30 yrs in the beef country of South Dakota. However, I do realize that everyone has their own ideas about how a steak should be done, and how done their own steak is, which is why I never order steak in a restaurant! You’ll get it just the way you like it with practice! I prefer mine cooked on charcoal for best flavor, but in winter, some butter in a pan, on pretty high heat, also turns out an amazing steak.:) Love this Julia series!! 👍
Yes, Jamie! Steak is not that easy! I can't figure out why! But It seems like you got it with 2.5 minutes per side, so I'll try that. Hoping for a great Sunday night dinner!
It doesn’t help that every steak seems to cook differently, and God help your soul if you try cooking it in a new pan you’re not familiar with. I’ve been cooking for 35 years and still jack up steak occasionally.
I would recommend adding salt with the peppercorns, it will tenderize the steak. Your second steak was a little bit thicker than the first one. Great job and channel!
When we using butter...which is about every 5mins or so, are you using regular store bought generic salted butter or margarine or do you splurge on the higher end butters from other countries? I splurge every now and then but unsure how big a diff if any it makes
Love that you drink Stella! Have you had Korsendork( not sure about spelling but phonetically) Belguim beir that is made like champagne? Delicious. Your repertoire is gaining momentum and great strides with your instinctive ability to know and touch and listen to the food. Even cakes make a sound...🙏🥩🍺
This diah was not something I grew up with and I first encountered it in my early 20's in Portugal. It was my favorite restaurant meal and I would bring home the leftovers and eat it cold right out of the fridge on hingover mornings. Delicious! To replicate that dish, use flank steak or otherwise pound your steak thin and sear vwry quickly and remove from the heat. I like using the inside venison tenderloins (not the backstrap) for this diah. Edited to add: use the cream. Just a little.
First, loving the channel and quite an undertaking cooking through her art of french cooking. I always wanted to minus the aspic stuff ewww lol Not sure how much this will help, but for cast iron steak the best way I found was set oven to 500. Put skillet in while it preheats. Take out put over highest flame on burner and add some oil and heat for min or two until starts to smoke lightly. Steak in 30 seconds, flip and 30 second. Flip to first side then put in hot ass oven 2 min, flip once more and back in oven for 2 min. Always med rare. It's smokey though in the house lol. And I use a grill square cast iron pan. Have done with regular pan as well
to get a feel for the resistance you want, touch your middle finger to your thumb. the meaty part of your palm, under your thumb, has ablut the same resistance as medium rare. pointer finger is rare, ring finger is medium well, and pinkie is well done. you dont need to apply pressure with your fingers, just touch them together.
Meat thermometer….it’s the key. I also find that searing in a skillet (crust) and finishing in a hot oven helps. I would not use butter to sear as it will burn at the temp required to sear. The hotter the sear, the better.
Meat continues to cook after off heat do keep that in mind. I check all meat and some dishes before the allotted done time. And you know your oven is hotter than Julia’s. Great looking dish!
The solution to prevent the splitting of fat (from the butter) and other juices in a sauce is easy. Use a cornstarch slurry (not much) that will bind the sauce and it will emulsify fat and water. Problem solved. You can e.g. add a small lump of butter at the end to make the sauce shinier and the cornstarch will preserve its homogeneity.😋😋
U have to use the thermometer while cooking. With this thickness take it out 2°C before u have the desired core temperature, cover it let it rest for 5-10 minutes.
The big variable throwing off cooking times is cookware. The thermal mass variation between enameled cast iron and aluminum or sheet stainless is worth knowing. All can give good results just know pros and cons
Most underrated YT cooking show.
Aw shucks. Thank you!
I 2nd that!!!
Definitely
Lol truest words ever spoken ... typed
100% agree I love this channel - cause he makes mistakes and it's good to see
I worked at a steakhouse for years, the first steak was definitely medium. The second one was definitely rare. Both looked fabulous to me.
I'm a medium steak guy and I wouldn't call that steak medium-well, it looks gorgeous 😍
I agree. Looks mediumrare to me... Any less cooked too rare for me.
@@elementgypsy I think it's a flat medium.
@@elementgypsy It's a medium. The thick band of grey overcooked meat around the edges is also a waste. That second one though, fucking perfect.
Flat medium
It was medium for sure
I don’t see the problem with the first steak. I saw lots of pink, to indicate a medium finish. And I prefer medium rare, so I get it!
meat juice level was wrong
You should freeze your fries after the first fry if you're going to double fry them. It helps to give them that crispness on the outside by drying them. You can also coat them in cornstarch right before the first fry.
It's so clear you worked in film/tv. The production quality of your videos is perfect. You're amazing.
This was my first Julia Child’s recipe. My mom received her cookbook from my dad as one of those gifts out of desperation (this was just after the movie was released). I believe I’ve been the only one to open the book😅.
Great video. Your videos have been playing on their own in the background as white noise as I unpack my apartment. Thanks for keeping me company!
Steaks in Julia's day were probably cut thicker. Star frying them while they are cold will help them not to get over cooked. Also fry at a lower temp then 'normal'
Yes, thicker & well marbled.
The first one may have been over the oneness you like, but it sure looked good from this side of the screen! But I always say I love any food that someone else cooks. Thanks for these videos. I am really enjoying them.
The first one was still really good - I scarfed it down. Thanks Kathy!!
Totally agree. The first one didn’t look medium well to me. It looked medium - and perfect.
I prefer rare but even the first one was up my alley
Steak done-ness always depends on so many things! The biggest differences I find is the size/thickness of the cut, and the temp of the meat when you put it on the pan. But if all else fails, thermometers will never lie to you!
I’m lucky enough to have a master grill man for a husband. 12 yrs kitchen work way back when and butcher shop work before that. He generally uses the outdoor grill and always goes by feel. When left to me I have a thermometer with rare, medium, well notations that’s useful. Leaving the bone in adds to the taste. Fab job Jammie!
That first steak is ideal for me! I love how you never settle. Good enough is not an option. Always going for as perfect as it can be. Kudos!
I’m always astonished by people commenting with “advice”. I enjoy your videos very much. Thanks.
I think part of what happened with the first steak is that by salting it before you let it sit in the fridge for several hours you basically dry brined it. This would have pulled some of the moisture out of the steak and a dryer steak will cook faster. Perhaps this is why she says to salt the steak after cooking it? The cut being a bit thicker would have helped too but clearly you realized that by the look of that second one.
Yes, this.
Yes. Should not put salt on beef and let it sit so long. Dries it out.
Good point!
@@elementgypsy And that's why dry brining is amazing! I dry brine my steaks overnight, and some people go even longer. It dries out the *surface* of the meat, which is the secret to an amazing crust without burning the surface, or compromising the cook in the center. No sad grey band, either. Plus it gives you a really nice concentrated beef flavor.
It's fast and easy to do, too... trim, pat the meat dry, salt very liberally all over, put on a wire rack in the fridge overnight, with a pan underneath to catch drips. *Don't cover it;* it needs open air in the fridge to dry out. That's it for dry brining.
The rest is pretty normal: ~20 minutes prior to cooking, take it out of the fridge, pat it as dry as you can, add a very thin coating of oil, pepper and additional spices (garlic and onion powder are my default), and cook using whatever method you like (stovetop cast iron for frigid Canadian winters, here...). Finish with just a little flaky salt for texture; it won't need much. Let it rest, and you've got yourself one amazing steak that takes about five minutes of total effort. This works with pretty much any steak.
@@Ryan_Thompson yeah, I guess it has to be salted for a long time for it to work.
I think the first steak looked darn perfect. But I'm a medium to medium-well woman myself. The second one was still mooing. I'm binging this whole playlist, this is entertaining. I can't cook like this, mostly because I physically cannot stand at a stove and counter all day, my spine won't allow it.
Your perseverance is commendable!! The final product looked absolutely spot on deelish!
This is why I always just use an instant read when I cook steak. Just takes the guesswork out of it. And remember, it will carryover cook about 5 degrees F after you remove it from heat. I usually pull mine around 125-130. Perfect for me. The first looked great for my taste, but you had to make another one. Never a bad reason to cook more steak.
That. Looks. Amazing. Great little montage on round two as well!
Man, you are living the life. Great job.
Cooking a steak properly and consistently can be difficult. There's a lot of factors. All the best to Jamie.
A steak so good, you gotta crack a beer 🍻 Can’t wait to try this one
with steak + frites beer is required!🍻
People don't talk about it much but cooking appliances have improved in heat production and insulation. Going to a "high heat" in some of these older recipes translates to medium-high-ish with a modern cooktop. unrelated: first steak looked great. I wouldn't complain if I was given that at a restaurant, let a one a home cooked meal. I don't know if it's played up for the camera but take it easy on yourself.
This is what reality TV as far as a cooking show should actually be.
I don’t comment ever. Good for you for doing this twice
I love your efforts at cooking and I learn from them. Thank you for what you do.
So cool you did this twice to get it right. The second steak was to my liking. Looked really delicious. ❤️🇨🇦
2nd time looks absolutely perfect
Such a great series! I've been cooking along to Julia's cookbook as well, and find your videos extremely helpful! 🍻
Jamie, Try adding the butter after you turn off the heat as the last component. Then the butter won’t separate.
"Gilding the lily," as it were 😁
@@tinytelephones No it isn't. Your body needs fat. God the brainwashing in this country makes me want to vomit. Fat is where the flavor is. And no, you cannot improve a Julia recipe by cutting the fat. Geez.
That first stake looks perfect for my preferences!
That looks ridiculously good. I'm ordering that book.
Third time's a charm! Looks great (and double frying fries is the ONLY way to go!).
Wow that looks great! This video is a testament to if at first you don’t succeed try again!
Ps. I feel you about the clean up.
That’s exactly it!
@@antichef As far as clean-up goes, perhaps before washing the pan the steak cooked in, use the drippings and any leftover sauce to make a gravy, and set it aside. I can think of lots of uses, including making more fries, add cheese curds, and call it poutine.
Another awesome video. I enjoyed so much I am playing this again lol. Have a good one Jamie
I’m loving this UA-cam channel .. never fails to entertain me..
I can't make steak the way I want by frying either so I tried the reverse sear method. It worked great.
Love this channel so much
Yoooo you a champ for cooking two steaks and showing your mistakes just earned yourself a new sub
I love this channel. He says all the things I’m thinking while I’m cooking lol
Loving this series. Jamie, i am not sure if anyone ever explained this "doneness" technique for you. If you touch your thumb to your pointer finger and press on the pad of your thumb, that is what a rare steak should feel like, thumb to 2nd finger is medium rare, thumb to 3rd finger medium well and thumb to pinky is well done. I hope this will help you in the future!
I love your “just go for it” attitude and subtle humor. I find myself laughing out loud often while watching your videos. (Particularly the snail episode) 😂
Lastly I appreciate your restraint from just dropping F bombs ever other sentence, and that often you just say “f” instead.
It shows class, intelligence, and respect for yourself and Julia!
Bravo! 👏🏻
i so love your videos, hello from New Zealand, and a fan of Julia too btw
I use a temp probe when cooking steak, consistent results every time. Take it a bit under your desired temp and let it rest on a warm plate (microwave 45-60sec).
You channel got recommend on reddit and I've been binging since. Epic show!
Again another great episode watching you cook delicious meals!
Brilliant as always!
That looked delicious 🤤
I appreciate that mortar was used for the pepper while the salt was in a pepper grinder when there is basically no reason to freshly grind salt.
i used to do a lot of cooking specifically in steak houses and i did all meat handling (snicker) aka cutting the steak portions for all the different cuts of meat and there is definitely i guess an art to it. very much a feel factor but after doing it for a while you tend to develop a good instinct for it as well. just comes with practice and consistency. no shortcuts. good looking steak though. esp for the peppered steak using a cast iron skillet. works great when looking to put a good crust on the steak.
Looks delicious. I can't wait to make this. Love the video.
The rare steak in the second attempt looked succulent, perfection!
These basiceals cooked beautifully... it is a soul food dish for sure.
Also for me is a baked barramundi eith new potatoes. Good basics, protein, starch..yes..happy place!
The first steak looked fine to me 😋
yes, it was not dog food!! ;D
Again something I only made once...It introduced me to the magic of Beef with Black Pepper. But later the only steaks I'd eat were filet mignon and then I discovered vindaloo which with beef, black pepper, mustard and vinegar was the perfect trifecta of flavors.
Jamie's perseverence reminds me of my own. I made coq au vin around 15 times (all in one month) when I first learned how to make it. So that it would come out the way I wanted it, and it finally did.
One of my favorite meals. Good job
You have to remember with the sauce you did it in a cast iron pan. It will hold its heat much longer and was probably still to hot to prevent the butter from separating. I would have put it in a small dish for a few and added the butter. I have to keep reminding myself of things like this when I am NOT cooking in my cast iron since I use it way more than any other cooking vessels.
Looks so good. Congrats.
Belgian french fry conoisseur here, well done on those fries!
Great JOB - love that you corrected your mistakes - Quick note - first steak you cooked you tented it with foil and it will keep cooking- the 2nd steak you did not tent with foil. I use 126 degrees internal temperature if I’m going to tent my steak(but that’s me) and it works :-)
Respect you showing your mistakes and how you corrected them
Your steak continued to cook after you took it off and covered it. But--it looked perfect to me!!
I think one of thr hardest things to do when cooking a meal is timing the separate parts so that everything is cooked at relatively the same time.
I really love your show, I’ve been watching for year at least. The best on youtube. I’ve done countless of Steak au poivre in my life. I dont like much Julia recipe though. I have a similar one but with a little caned Madagascar green peppercorn , Instead of enriching with butter I add cream and a spoon of blue cheese. I like a creamy pepper sauce. But I agree flavour should not overpower the steak so easy on pepper and blue cheese.
Julia’s description, at the outset, was spot on, despite Jamie’s eschew. A peppercorn in your mouth is an unpleasant experience as is a steak drowned in pepper and raw cognac. In addition, there is no need to buy a bone-in strip just to cut it off. Use a boneless strip.
I do very much prefer the cream sauce and the peppercorns are often added to the sauce, not on top of the steak and using green, red and black peppercorns for color. It’s also easier to avoid the whole peppercorns if they’re in the sauce, not on top of the steak.
I found the secret to cooking steak a few years back. Cook the steak on one side till you get the crust you desire then flip lower the heat a little to like medium then cook until you get the first hint of blood coming to the surface take it off it’s cooked, let rest perfect rare to medium rare. You can check with the thermometer if you like but it’ll be 130°F. Second way is take it off at 125°F internal temperature with a quality Instant read thermometer.
What you want to do is get something that retains heat (like cast iron) and heat it up really high, set the burner as high as it will go and just let heat up. Once absolutely ripping hot, put the steak in and sear it on one side for no more than a minute, then flip and no more than a minute again. Once that's done, take the pan off the heat and drop the temperature of the burner, then cook the rest of the way.
I love the fails and triumphs. If you cook, you can relate.
Is "Morty" the mortar from the shoe "Rick and Morty" ?? I have ti know!!! Binge watching you and laughing out loud!! Love this series PLEASE do more!!!
To do a good streak, I always temp it with a thermometer. Always. It works well.
I like to watch your videos even though I rarely cook.
Try recverse sear slow cook, with a cooling down break and then finish sear over as much heat as possible for the shortest amount of time, that works so well, and you can do multiple pieces of meat with different thickness and they all come out perfectly
Oh God that looks divine!
Love your videos. I grew up watching the French Chef on TV. Thank you for recreating her fabulous dishes in such a fun and wonderful way. What is the brand of apron you’re wearing-with the leather straps?
Do you have more fun editing the video than preparing the food?
The editing in your videos is great.
Another delicious and very entertaining video. Speaking of fries, would love to see you make sweet potato fries (my personal fave). Keep up the great work. We’re all on this journey with you. :)
Steak looks great. THat's exactly how I like mine.
Looks hella good.
Just discovered you and I've already seen several of your videos - will watch more - thanks. BTW, if you can elaborate as to the type of potatoes you used e.g., rustic vs. white and if the butter is salted or unsalted please. Looking forward to watching more
True classic
Steak au Poivre was my Dad's favorite French dish.
I first learned how to make steak au poivre watching Chef Jean Pierre on youtube and it is one of my favorite. The green peppercorn sauce goes great with chicken, pork and even lamb too.
I liberally use a meat thermometer while cooking to ensure the perfect doneness. A couple of needle holes aren't noticeable and are not going to affect the quality at all. Take it off a couple of degrees below your desired temp because it will continue to cook even after removed from the heat.
I literally just made this last week. It’s amazing how good it is.
Great videos! Would you mind sharing where you got your apron?
I don’t think that first steak looked med/ well, I think it was a perfect Medium! The last steak was definitely a rare! Lol So I think you prefer a more rare steak, but that’s just my opinion. I’ve been cooking steaks for 30 yrs in the beef country of South Dakota. However, I do realize that everyone has their own ideas about how a steak should be done, and how done their own steak is, which is why I never order steak in a restaurant! You’ll get it just the way you like it with practice! I prefer mine cooked on charcoal for best flavor, but in winter, some butter in a pan, on pretty high heat, also turns out an amazing steak.:) Love this Julia series!! 👍
Yes, Jamie! Steak is not that easy! I can't figure out why! But It seems like you got it with 2.5 minutes per side, so I'll try that. Hoping for a great Sunday night dinner!
It doesn’t help that every steak seems to cook differently, and God help your soul if you try cooking it in a new pan you’re not familiar with. I’ve been cooking for 35 years and still jack up steak occasionally.
I would recommend adding salt with the peppercorns, it will tenderize the steak. Your second steak was a little bit thicker than the first one. Great job and channel!
When you flip the steak, turn the heat off, have the residual heat in the pan cook and also rest the meat as the pan cools.
When we using butter...which is about every 5mins or so, are you using regular store bought generic salted butter or margarine or do you splurge on the higher end butters from other countries? I splurge every now and then but unsure how big a diff if any it makes
that first steak looked *perfect* to me.
That looks awesome, I wish I could cook
brilliant my dude-party on
Great video bro !
Love that you drink Stella! Have you had Korsendork( not sure about spelling but phonetically) Belguim beir that is made like champagne? Delicious. Your repertoire is gaining momentum and great strides with your instinctive ability to know and touch and listen to the food. Even cakes make a sound...🙏🥩🍺
You should try the reverse sear method
This diah was not something I grew up with and I first encountered it in my early 20's in Portugal. It was my favorite restaurant meal and I would bring home the leftovers and eat it cold right out of the fridge on hingover mornings. Delicious!
To replicate that dish, use flank steak or otherwise pound your steak thin and sear vwry quickly and remove from the heat.
I like using the inside venison tenderloins (not the backstrap) for this diah. Edited to add: use the cream. Just a little.
First, loving the channel and quite an undertaking cooking through her art of french cooking. I always wanted to minus the aspic stuff ewww lol
Not sure how much this will help, but for cast iron steak the best way I found was set oven to 500. Put skillet in while it preheats. Take out put over highest flame on burner and add some oil and heat for min or two until starts to smoke lightly. Steak in 30 seconds, flip and 30 second. Flip to first side then put in hot ass oven 2 min, flip once more and back in oven for 2 min.
Always med rare.
It's smokey though in the house lol. And I use a grill square cast iron pan. Have done with regular pan as well
I love how he literally redid it
to get a feel for the resistance you want, touch your middle finger to your thumb. the meaty part of your palm, under your thumb, has ablut the same resistance as medium rare. pointer finger is rare, ring finger is medium well, and pinkie is well done. you dont need to apply pressure with your fingers, just touch them together.
Meat thermometer….it’s the key. I also find that searing in a skillet (crust) and finishing in a hot oven helps. I would not use butter to sear as it will burn at the temp required to sear. The hotter the sear, the better.
Meat continues to cook after off heat do keep that in mind. I check all meat and some dishes before the allotted done time. And you know your oven is hotter than Julia’s. Great looking dish!
The solution to prevent the splitting of fat (from the butter) and other juices in a sauce is easy. Use a cornstarch slurry (not much) that will bind the sauce and it will emulsify fat and water. Problem solved. You can e.g. add a small lump of butter at the end to make the sauce shinier and the cornstarch will preserve its homogeneity.😋😋
U have to use the thermometer while cooking. With this thickness take it out 2°C before u have the desired core temperature, cover it let it rest for 5-10 minutes.
The big variable throwing off cooking times is cookware. The thermal mass variation between enameled cast iron and aluminum or sheet stainless is worth knowing. All can give good results just know pros and cons