Love steak also. Looks so yummy, but I am really into that sauce. I love pepper of any sort soo much. Flo you’re too funny with the ketchup. I never would have given a second thought on that. Happy Sunday ✝️😊
The black pepper sauce, & cooking of the steak was excellent. Seeing the meat sliced with the sauce place of the meat brought it over the top! Thank you guys for sharing the recipe. Love your channel, be safe, stay healthy, & God Bless everyone.
Flo I love your channel. I am the son of a meat cutter. The term "butcher" used to make him angry. Technically butcher is the person at the slaughter house. A meat cutter is who prepares what you purchase at the store.
I've been a chef for 27yrs, I was probably the last chefs in the UK to be trained in classical french as more modern techniques as put classical French on the back burner, saying that I do believe there's a place and time for gastronomy cooking as more classical. Yes, sous vide cooking is easy but you can still overcook your food, when the food is removed from the water bath unless it's placed into an ice bath that plastic pouch will continue to cook your food, the same goes for searing your steak after getting the perfect medium. Because of the way souvide works, in theory, you can keep your steak in a water bath for hours or days and it still will be that perfect medium, but it's not like that. The longer you keep the food in the water bath, the water will either make meat go mushy or dry fish out Saying that most people will have souvide in their kitchens and it's used most days, yes your dishwasher can cook the perfect steak, just clear out the dirty dishes first, then pop your bagged steak onto a glass cycle and there you have a medium steak
Wow! This looks so good! My mouth is watering! Time to bust out my Sous Vide and a couple steaks from the freezer. Will be making this for sure. Thanks!
Thank you so much for the sauce recipe. I had this sauce at John Howie steak house years ago and I loved it, didn't think I could make it at home.😍 We've been using our sous vide for the past 7 years and since then it's really rare for us to order steak when we go out too.
Now I’m really hungry!! That sous vide cooking is just amazing and the sauce to finish it off looks just perfect. Oh, and I LOVE the torch! I’ve only used mine for crème brûlée. Steaks are now in danger!! TFS, Sharon🤗🇺🇦
That looks so delicious! That is smart to cut the steak instead of serving each their own. I am going to start doing that as well. Great video. Thank you!! 😊
This sounds delicious! I love black pepper & the sauce/gravy would be fabulous on the steak. I love it when my son sous vide the steak. And if something comes up, it will hold the steak at that temperature for hours. He loves rice with his steak and we do to. But sometimes I enjoy a baked potato with a salad, and sauteed mushrooms on the side. Your left over steak would make a delicious sandwich the next day or with leftover rice. I'm going to have to get my son to sous vide steak!!
I love beef and I love this recipe because I will never take a whole piece of steak, even if it is all paid for when you have sit down dinners on Caribbean cruises. This way of eating beef will be ok. Will try your method of cooking. Thanks.
This looks really yummy 😋. But I couldn’t get the name of the device you used to cook the steaks in…I too am firm believer in that you must have the right kitchen tools & gadgets to cook & make your life easier.
I ended up getting the Anova because I'm not the only one that uses it so we need to be able to operate it without the app. But, yeah... pan searing after sous vide can get a bit splattery. I think we have the same torch.
That looks good. My husband and I would love that. We just bought a small eye round steak for $3 between the two of us for a meal this week. It was the perfect size 😃
Flo your recipe looks great. The tool is a bit expensive, and we don't really eat steak that often, although I love it. Thanks for sharing. Stay well and safe.
Swap for swap for your knowledge, think wuster (as in muster), for Worcestershire sauce, or as we in the uk call it, Lea & Perins, or ‘wuster’ sauce, because we don’t like the mouthful title either!!! Thank you for your lovely recipes 😊 x
I thought I needed another kitchen device until I checked the price. I’ll stick with old school cooking technique for the steak and try your sauce. Thanks Flo.
There are less expensive options. I’ve had mine for about 5 years now and it has more than paid for itself on steaks alone. But if you have a favourite way of making steak, do that! 🥩
Costco has deals on a sous vide that is less than the Joule and it can be used for many more things than cooking steak. Perfectly cooked pork or chicken or even veggies. Google the technique and not just that brand tool.
Flo, I have a question about garlic. Is it always cooked just until fragrant, or is there other ways too? I've roasted garlic before too, but would love some tips
Over the years, I have learned not to cook garlic as long as onion so I always add it after cooking the onions (as I often use them together, especially in Asian cooking). How you use it depends on how you want the garlic in your dishes. Sometimes I just smash a clove and use to flavour oil or dish without wanting the bits. Sometimes I cut a whole bulb in half and stuff a chicken and sometimes a whole bulb is roasted for spreading on bread or used as roasted garlic. Hope that helps.
I fixed char-broiled filets mignon at Dad's house one Father's Day. I needed Jack Daniels and crushed peppercorns, flambé (which I'd never done before). Dad oversaw my making of the sauce, including lighting it afire in his kitchen. One: I did not set the house on fire and Two: it was astonishingly delicious. Dad left us last year at 98 years old, and your video of Black Pepper Steak brought that memory back to me in a most beautiful way. Thank you, Flo and Dude.
All lovely like every your recipe BUT let me just point out one little thing: you don't pronounce Worcester(shire) sauce "wooster-shire sauce", or "wooster-sure", but simply "wooster sauce". Greetings from United Kingdom. xxx
You can make the steak however you like and this sauce is amazing on chicken and pork too! Happy Sunday! 💕
Ok thank you happy Sunday
Love steak also. Looks so yummy, but I am really into that sauce. I love pepper of any sort soo much. Flo you’re too funny with the ketchup. I never would have given a second thought on that. Happy Sunday ✝️😊
I've never seen anything like this. Awesome sauce!
The black pepper sauce, & cooking of the steak was excellent. Seeing the meat sliced with the sauce place of the meat brought it over the top! Thank you guys for sharing the recipe. Love your channel, be safe, stay healthy, & God Bless everyone.
My shallot dicing game just got upped - thanks! And sous vide has been on my radar for a while now - this is another great reason to go for it!!!
Your family is the luckiest! That looks amazing 🤤
Flo I love your channel. I am the son of a meat cutter. The term "butcher" used to make him angry. Technically butcher is the person at the slaughter house. A meat cutter is who prepares what you purchase at the store.
Good to know!
I've been a chef for 27yrs, I was probably the last chefs in the UK to be trained in classical french as more modern techniques as put classical French on the back burner, saying that I do believe there's a place and time for gastronomy cooking as more classical. Yes, sous vide cooking is easy but you can still overcook your food, when the food is removed from the water bath unless it's placed into an ice bath that plastic pouch will continue to cook your food, the same goes for searing your steak after getting the perfect medium. Because of the way souvide works, in theory, you can keep your steak in a water bath for hours or days and it still will be that perfect medium, but it's not like that. The longer you keep the food in the water bath, the water will either make meat go mushy or dry fish out
Saying that most people will have souvide in their kitchens and it's used most days, yes your dishwasher can cook the perfect steak, just clear out the dirty dishes first, then pop your bagged steak onto a glass cycle and there you have a medium steak
I will make the Black Pepper Sauce next time when we have steaks thanks Flo! You did it again! Another 👍👍
Ancient Chinese secret, cracks me up……mmmmmmm, can’t wait to try it!
Great idea Flo, pepper steak is sometimes hard only because I was bbq it, and I found it kinda dry and over-powerd your way it keep it juicy..
"The peppercorn sneak-attack" awesome dude & Flo ✝️🥩
Wow! This looks so good! My mouth is watering! Time to bust out my Sous Vide and a couple steaks from the freezer. Will be making this for sure. Thanks!
And I bought a steak yesterday. Good timing!
Thank you so much for the sauce recipe. I had this sauce at John Howie steak house years ago and I loved it, didn't think I could make it at home.😍
We've been using our sous vide for the past 7 years and since then it's really rare for us to order steak when we go out too.
Yes, mooing is good, and a quick pass over the fire is ample! TFS.
Now I’m really hungry!! That sous vide cooking is just amazing and the sauce to finish it off looks just perfect. Oh, and I LOVE the torch! I’ve only used mine for crème brûlée. Steaks are now in danger!! TFS, Sharon🤗🇺🇦
That looks so delicious! That is smart to cut the steak instead of serving each their own. I am going to start doing that as well. Great video. Thank you!! 😊
This sounds delicious! I love black pepper & the sauce/gravy would be fabulous on the steak. I love it when my son sous vide the steak. And if something comes up, it will hold the steak at that temperature for hours. He loves rice with his steak and we do to. But sometimes I enjoy a baked potato with a salad, and sauteed mushrooms on the side. Your left over steak would make a delicious sandwich the next day or with leftover rice. I'm going to have to get my son to sous vide steak!!
I love beef and I love this recipe because I will never take a whole piece of steak, even if it is all paid for when you have sit down dinners on Caribbean cruises. This way of eating beef will be ok. Will try your method of cooking. Thanks.
This looks really yummy 😋. But I couldn’t get the name of the device you used to cook the steaks in…I too am firm believer in that you must have the right kitchen tools & gadgets to cook & make your life easier.
That looks delicious thanks guys for sharing
I may have flipped out but I am smelling that delicious gravy 😋!!!
I ended up getting the Anova because I'm not the only one that uses it so we need to be able to operate it without the app.
But, yeah... pan searing after sous vide can get a bit splattery. I think we have the same torch.
I have an 8qt instapot duo that does sous vide , i have not used it yet but I have rip eyes waiting. :)
Bạn làm các món ăn nhìn rất ngon, mình rất thích
very nice looking sauce,thank again.
Hey! That’s my secret gravy recipe, 🤣🤣🤣🤣🤣.
Top dollar value.
👏👏👏 👋👋👋
Look very delicious 🤤 😋
Yum! Looks great!
That looks good. My husband and I would love that. We just bought a small eye round steak for $3 between the two of us for a meal this week. It was the perfect size 😃
Lol, I can hear your kitty. She wants steak too.
Flo your recipe looks great. The tool is a bit expensive, and we don't really eat steak that often, although I love it. Thanks for sharing. Stay well and safe.
Swap for swap for your knowledge, think wuster (as in muster), for Worcestershire sauce, or as we in the uk call it, Lea & Perins, or ‘wuster’ sauce, because we don’t like the mouthful title either!!! Thank you for your lovely recipes 😊 x
I thought I needed another kitchen device until I checked the price. I’ll stick with old school cooking technique for the steak and try your sauce. Thanks Flo.
There are less expensive options. I’ve had mine for about 5 years now and it has more than paid for itself on steaks alone. But if you have a favourite way of making steak, do that! 🥩
Costco has deals on a sous vide that is less than the Joule and it can be used for many more things than cooking steak. Perfectly cooked pork or chicken or even veggies. Google the technique and not just that brand tool.
Yummmm, have you got a link for that amazing thing you used? I don’t know how to spell it
My kitchen tools can be found in the description of all my videos. Assuming you mean the Sous vide device: geni.us/JouleStainless
If you still want it Mooooy 😂😂😂 we like are steak medium well-medium rare!
The finished dish looks *absolutely* delicious! 😋😋😋Was hoping that you would provide a link to your mortar and pestle in your list of kitchen gear. 😊
Just added!
flo I just got ur cookbook and I cant find the beef and noodle u did
Wow
At minute 4:50 -- Flo says : I have time..... -- ...And the entire world let out an audible GASP!!! 🤣👍 ~Sharon
🤣
Flo, I have a question about garlic. Is it always cooked just until fragrant, or is there other ways too? I've roasted garlic before too, but would love some tips
Over the years, I have learned not to cook garlic as long as onion so I always add it after cooking the onions (as I often use them together, especially in Asian cooking). How you use it depends on how you want the garlic in your dishes. Sometimes I just smash a clove and use to flavour oil or dish without wanting the bits. Sometimes I cut a whole bulb in half and stuff a chicken and sometimes a whole bulb is roasted for spreading on bread or used as roasted garlic. Hope that helps.
黑椒汁牛扒,Yum! It's been a while since you sous vide in front of the camera. Is the blow torch any different than those at the hardware store?
Every torch is different. Personally I want something stronger!!
How about, instead of catsup, a bit of balsalmic vinegar? A bit of acid, a bit of sweetness.
I love a good steak 😯🤤
Hi Flo & Dude…..O.M.G. That is all…….. 😋
What is 1.5tsp whole black peppercorns equivalent to if I’m gonna grind my pepper straight from the bottle instead of using a mortar and pestle?
About the same.
Flo, what vacu-seal do you recommend?
I’ve been using the Foodsaver from Costco. Works well enough for me. 😊
We are always disappointed with steaks from restaurants. Steaks cooked at home are far better, hands down.
I have thyme, so I'm just going to chop it up. lol
I fixed char-broiled filets mignon at Dad's house one Father's Day. I needed Jack Daniels and crushed peppercorns, flambé (which I'd never done before). Dad oversaw my making of the sauce, including lighting it afire in his kitchen. One: I did not set the house on fire and Two: it was astonishingly delicious.
Dad left us last year at 98 years old, and your video of Black Pepper Steak brought that memory back to me in a most beautiful way. Thank you, Flo and Dude.
seize is the word?
Moooy steak😜
You r real chef! Cuz u don’t have make up on you😊but look till end I think it’s a little bit too far for steaks 🤔
Silly Dude, shallots are measured in "monkey paws" not thumbs.
All lovely like every your recipe BUT let me just point out one little thing: you don't pronounce Worcester(shire) sauce "wooster-shire sauce", or "wooster-sure", but simply "wooster sauce". Greetings from United Kingdom. xxx