Tradition is OUT cook better STEAKS!
263,182
Published 2023-11-10
Steak au poivre aka pepper is a classic in many restaurants, but my version is quite different. I love to use things that are not traditional to make them better and today it's no different. It's just so much better and I hope you enjoy it.
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#food #cooking #challenge
All Comments (21)
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I’m a chef at a restaurant and a wise old man once told me, “all pans are non stick if you get them hot enough”
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Multiple times in the past few months I've been surprised by a dish that I thought was absolutely delicious and I asked what the chef changed up about it and the answer was gochujang. So glad people everywhere are finally discovering how good it is.
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Hey Guga, I had a thought of an idea for your channel. I am from Massachusetts and around here places are known for Steak Tips and 3-way Roast Beef sandwiches. Then there is Baltimore Pit Beef, Chicago Italian Beef, California Tri-tip, Philly Steakn’Cheese, Texas Brisket and a whole bunch of other beef/steak dishes from all around the country. How about a spotlight on all different regional versions of steak. I think a lot of your viewers would really like to see something like this!😋🥩👍
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I recently saw someone add chili powder to the salt/sugar mix for the cured egg. I’d love to see you do variations on curred egg yolks with different additions to the salt/sugar mixture.
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There is nothing better than seeing someone cut through a perfectly cooked, tender filet mignon. ❤
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I've never seen a bright red au poivre sauce, but it looks good! Usually see more cream and some mustard in mine. :)
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Wow Guga. I just had a filet mignon for dinner and was so full. Then watched you cut these steaks, all the sudden I’m STARVING again!! ❤
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Looks great. Only thing I would add is I usually finish my sauce with butter at the end off heat. It adds a nice glossiness to the sauce.
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Excellent video. Steak au poive is the natural evolution of being well versed on making the classic salt and pepper method.
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Wow, just wow. I'm not a big fan of the filet, but with this sauce - it looks like heaven . Will try your method. Cheers
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With your coupon code and Amazons flash sale I just got my thermometer for $69! Thanks Guga! I Never miss a video and you have drastically changed my cooking ability. Thank you!
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When the control tastes like "you feel like you just went to a Michelin star restaruant" - must be the greatest compliment in the world 😂 looks delicious!
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Love this show
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Demi-glaze is great. I like the Guga version because of the little heat, even though they both look fantastic.
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I can't deny the convenience of the package, but I'd love to see Guga's take on homemade demi-glace. Another benefit to homemade demi-glace is that you can reserve the fat from the broth you've made. If the meat used for the broth happened to be, idk, bone marrow, after the hours of simmering with aromatics, the resulting fat would go from the butter of the gods to the butter of the titans.
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Chef IQ at Costco is $99 for two, this beats the Guga 10% off discount
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Love the classic version. I deglaze with brandy and then some Madiera for added depth of flavour.
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The best filet mignon I’ve had was in Vegas at La Cirque….very expensive…but delicious. We were a party of 6, had a few cocktails and 4 bottles of wine…..the bill was around $1300 for all of us…
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If I ever go on death row, I'd choose a steak cooked by Guga as my last meal 😂
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🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 26 MONTHS IN A ROE! 2 YEARS+
