How to make a pan sauce for steak | Bistrot pepper steak recipe like in France
How to make a Bistrot pepper steak recipe like in France: if you have been to France and ordered a pepper steak in Paris you know that they always seem to taste just that little bit different but why? in this video I am sharing the secrets of the Parisian style pepper steak.
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Written recipe:
????????INGREDIENTS????????
Multiply the ingredients if you make more (if that is the case, it is best to make it in batches of 2 at a time)
2 steaks (prime cuts) of your choice
1 small shallot
1 tablespoon of butter
100 ml white wine
2 tablespoons of cognac
2 tablespoons freshly grinded black peppercorns
50 to 100 ml heavy whipping cream.
100 ml reduced brown beef or veal stock.
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UTENSILS AND COOKWARE STARTER KIT:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
How to Cook the Perfect Steak | Chef Jean-Pierre
Hello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak! I hope you enjoy friends, and start making those Steaks! You will learn 5 very important things to do.
#1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING.
#2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!)
#3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK!
#4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust)
#5 Be sure to let it rest at least 10 minutes after taking it out of the oven. Before cutting into it.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Staub Cast Iron Fry Pan:
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❤️ Pepper Mills:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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The Perfect Garlic Butter Steak Recipe
This Garlic Butter Herb Steak is pan seared and cooked to perfection and topped with a garlic herb butter compound. This is the best steak that I have ever had!! Learn How To Cook A Perfect Steak Every Time in today's video.
Ingredients
1 (12-ounce) rib-eye steak at room temperature
1 tsp salt
1 tsp onion powder
1/2 tsp pepper
1 tbsp. olive oil
4 tbsps. unsalted butter
2 rosemary sprigs
2 thyme sprigs
4-5 garlic cloves
Cutting board noirdesigned.com
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Gordon Ramsay's Top 10 Tips for Cooking the Perfect Steak
Gordon's coming to you from the newly renovated Gordon Ramsay Steak at Paris Las Vegas to give you the best tips to make the perfect steak!
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Steak Pies (the ultimate meat pie)
How to make delicious Individual Steak Pies, using hot water crust pastry, easy step by step instructions from start to finish.
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Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
Front porch blues by Chris Haugen
How To Cook A Perfect Steak Every Time
This is the best way to cook a steak, without a doubt. And if that didn't get you... It takes little to no active time, is all done in a pan, and is extremely easy as long as you follow some of these really simple rules. Plus, with Valentines day coming around the corner, and also because steak is the best, this seemed like a good idea to upload. So whether you're cooking a ribeye, t-bone, sirloin, or strip steak, this recipe is for you.
My favorite cast iron pan for steaks:
The Book I was holding:
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Music - Saib:
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Cuts of Steak I recommend:
Ribeye (my favorite)
Sirloin
Strip (also known as new york strip)
T-Bone or Porterhouse (be aware that you have two diff cuts on this which means it's going to cook at diff degrees on both sides)
Ingredients you'll need:
1-2 large steak that is 1.5-2 inches thick (You can also do two steaks at a time per pan if you wish if your pan accommodates two without overcrowding the pan)
Kosher Salt to taste
Black Pepper to taste
2-4 cloves garlic, lightly crushed left in the skin
1 bunch of fresh thyme
4 tablespoons (56g) unsalted butter
Temperatures To pull your steak out of the pan:
Rare: 125F (52C)
Medium Rare: 135F (57C)
Medium 145F (63C) *wait what are you...*
Medium Well 150F (66C) *wait.. stop*
Well Done 160F (71c) *oh.*
*I'm joking, if you like your steak well done I won't make fun of you. Okay maybe just a little, but it's out of love*