Wagyu Steak au Poivre - Pepper Steak Recipe | SAM THE COOKING GUY 4K

steak au poivre means a steak with pepper and there's only a few ingredients but is all crazy fifteen delicious look you can use any steak you want heed my words though a good steak once a month is better than four she steaks once a week wait for shitty sticks once a week a good steak once a month is better than a steak once a week that's it that's it and so here's what I have in front of me I have a gorgeous ribeye and this is an American Wagyu which means it's it's extra fat eaters there's extra marbling in it and it should be all tremendously delicious but it's what we do to it or it's what you do to your regular ribeye or your New York not a New York fan or your sirloin or your tenderloin or whatever you've got so we start by seasoning cooking we make a sauce and we're out if that's just like that move it and we're out it's that simple seasoning first all righty then as we generally begin we give it a little neutral oil and in this case and in every case it's my favorite Mac's a host includes avocado oil in the description so here's what we give it we're gonna give them some kosher salt side side a little garlic powder just a little christop and now remember the name of this steak Oh what steak au poivre which requires pretty much a ton of pepper and you want a fairly heavy grind like this don't worry if you don't have a pepper grinder and you should you can put the peppercorns in a mortar and pestle and bang them up until they're fairly chunky you could put them in a ziplock bag and then you hit the [ __ ] out of them with a heavy pot what you want to get to is a grind that looks about like this and when they're there Pat them down turn it over do the other side exactly the same way the oil salt garlic powder and the cup look it looks like a lot but remember you're not having a slice this way you're having a slice this way so just this top that has the pepper will be the seasoning for your bite pat down and then you can get the edges like this no max let's put a pan on the heat my grill is screaming hot but we're not using the grill by itself we're using the grill with a pan on it because when the steak finishes cooking it comes out and we make a sauce in here and you can't do that on the flat top of the evo or a flat griddle you need a pan to contain everything so let this get really hot and when a few drops of water dance like a 20 year old on fine ecstasy at a rave like that the pan is ready and we had two things before our steak goes in with a little neutral oil and some butter the butter adds flavor the oil keeps the butter from burning and when she's gorgeous and set in goes our steak and here's our goal perfect medium-rare and what do I like to do I like to turn it a lot we might be four ish five ish minutes aside maybe we're gonna use our digital instant-read thermometer to make sure we don't go much past 130 but we're just gonna move it a bit so good kind of wish I was a little jacked up on that ecstasy myself though if that was the case I'd rather hug the steak they need it but so now after about a minute or so turn the kid around lolly freakin lovely making me very happy and we'll continue this this is the easy part well actually the whole thing is easy with and we turn again and if you want take advantage of some of this butter down here you just spoon it over the top where you go just adding a little flavor I'm sorry adding a lot of flavor I just burnt my [ __ ] fingers right off no hair oh wait I won't have any hair on me anyway so and when the stake is where you want it off she comes put her on this plate cover it gently with foil and we let it sit now the sauce part but first this extra fat in here we don't want so you pour that out bring the pan back and when the excess oil is out this is what the pan looks like and you see all this this stuff stuck to the bottom that's called Fond fo and D and it is the best part of what's going on here and we want to save it so here's what we're gonna do we're gonna take some cognac aka brandy add a little maybe third of a cup and with a little torch we can flame it and just let it burn off for a second it will go away quickly it's helping to uproot all the stuff stuck on the bottom there goes my soil and when it's out the amazingness starts so now we add some whipping cream sort of an equal amount of that NL just through swishing the pan back and forth and using tongs that will come next we had two more not traditional steak au poivre things that people will spit on me for a little Coleman's mustard and a little thyme and now we take our whisk and we mix this together this ladies and gentlemen is called making a pan sauce we scrape the bottom we mix we let it sit and now this is going to start to heat and thicken and become gorgeous and amazing doesn't look that great now but just you wait you'll see it start to bubble that's what we want keep it stirring and while the sauce finishes let's cut our beautiful steak and that's gonna look like this gorgeous look how beautiful and perfect right somebody would complain it's not done that person needs to just be taken outside and shown what properly cook steak looks like this little bite we say is for the maker and that would be me oh I got a little fat in there oops mmm oh my god look by itself the richness of the wide you it's remarkable the fattiness the oh gosh okay but here's what we do now we pick up our steak like this watch max you're watching like this let's put it right here gorgeous you go under that you going to that everybody's happy everybody's happy and healthy and a little extra fatty and we'll go this way for the benefit of you max will just clean up these edges and now our sauce comes and the sauce will go like this you don't need to inundate folks so like that is okay fine a little more here it's fantastic and then what was this called max steak Oh what well steak au poivre I say you need a little more pepper and in my world that looks perfect but I want to bite in the worst thing way so here's how I suggest you eat this get a firm stance look straight ahead and then look down at what you've created take a second admire go left to right right to left and just enjoy what's happened and realize that turning the steak every minute and a half or so got it like this right beautiful medium-rare all the way across pulled it about 131 or something and this side has got the sauce on it but just there's people that say never turn a steak more than once and to them I say what the [ __ ] are you talking about this is what I want and this is how I get it but now you take a piece of this I may be bigger than I should have taken up give it a little cut the sauce the pepper the salivating that's going on in my throat gosh the cream the cognac the mmm the richness of the whole thing look this is not you know I'm dieting and I just want like one shrimp and a half a piece of lettuce that's not this the steak is rich the sauce is rich but but it's tremendous and I know that people will piss on me because I put mustard in and thyme in and that's not the traditional thing but what matters this is what matters when you go like this mmm matters I want you to get this in your head it's a very simple it's a very simple pan sauce and by the way mmm I took it inside that bottle of cognac that I had that little small bottle 350 mils or something seven bucks don't let some tool bag tell you you've got to have two hundred and ninety five dollar cognac in your steak au poivre because bro it will not be the same because guess what this is [ __ ] delicious and the cognac was seven bucks people pissed me off you don't piss me off because you're here try to read an email that did piss me off though yes wait shadow reader should I read a comment they did piss me off yes I don't know if I can say all the words Oh bleep okay there we go what kills me is if I watch something on YouTube or on TV or at a concert or whatever and I don't like it I would never think of going to the person go hey you kind of suck I think you're stupid you got a dumb look and I don't know why you're doing this apparently some people though it is obviously the anonymity of the internet that allows them I've got see right off the bat the guy gotta go I read it exactly as written yeah yeah I think he means I've got news for you he writes it could be long I've gone news for you I've gone to news for you dumb all your videos are cringy the reason those terrorists did 9/11 is because they heard you live in America quit making videos and go die of AIDS I will not say that because somebody will take that sound clip and do something with it but the guy's got a lot of anger a lot anger that I wish I could help them work through you know would help them by to that [Music]

Channel: SAM THE COOKING GUY

Views: 933,777

Rating: 4.9024296 out of 5

Keywords: wagyu steak, wagyu, pepper steak, sam the cooking guy, sam the cooking guy steak, steak au poivre recipe, wagyu steak recipe, wagyu beef, wagyu ribeye, steak au poivre, sauce au poivre, steak sauce au poivre, steak au poivre sauce recipe, beef steak, cooking steak, cooking wagyu, cooking wagyu beef, cooking wagyu steak, how to cook wagyu, how to cook wagyu steak, best steak, ribeye steak, wagyu ribeye steak

Id: R0Yno-M8y78

Length: 14min 33sec (873 seconds)

Published: Mon Nov 04 2019

Reddit Comments

[u/devineassistance]

Yeah, it's a steak. But Steak au Poivre is so amazingly good, and I have somehow never made it at home. Time to go buy some cognac.

[u/lanwilder26]

Lol yet another rare steak video, love to see it

[u/NVB_1987]

PEPPERCORNS LANA!!!

[u/jamiemilne]

Does anyone know what kind of knife Sam is using? Thanks

[u/100LL]

aaaaaaaand I'm making this tonight.