We were all missing a bit of pub grub, so James decided to teach Lucy a recipe from his new cook book. Today's mission will be a couple of steaks, but Lucy also has a job for James on the side, her own version of peppercorn sauce!
I love the new edit style! over exaggerated sound effects, meme cuts, and occasional music. Glad to see James embracing the present of video editing instead of leaving it standard.
I like how they just forget about the camera during the video and just talk. I find that somehow likeable and real. Also not editing out when something goes wrong.
Have these people never heard of a 'de glace'? You make the sauce in the pan after you've taken the steak out to rest. Why waste all those lovely flavours?
this is a very tender tandem, they step around each other with great care and respect. I haven't seen anything like it before that would work, but this does.
James May: "I hardly ever eat red meat." Also James May: "yes i will in fact taste and indeed swallow pureed raw beef, Bovril and brick." A man of peculiar tastes...
Some Alton Brown tidbits about panfrying steak: use a cast iron or carbon steel pan, because Teflon non-stick pans can't take more than 475-500 deg. F before the Teflon starts to break down and offgas some nasty fumes. Once you are heating your cast iron or carbon steel pan, you can use a IR thermometer to get the temp where you need.
I believe the sauce was less than satisfactory because, at its essence, a peppercorn sauce is a PAN sauce. The steaks are sautéed in the pan. The steaks are removed, then the pan is deglazed with the alcohol. The peppercorns and (much less) cream are added, then reduced. That being said, I loved the banter between James and Lucy (which, I suspect, is the point of the show).
Put butter in a pan and saute mushrooms and onions, deglaze with a dark beer and several splashes of Worcestershire sauce. I always sear and then smoke my steaks in a Weber kettle. I'm telling you, you take a beautiful steak cooked over a wood fire ( I prefer Mesquite) and it will be one of the best steaks you've ever had. Add the mushroom and onion topping and it's fire!!
Haggis and Peppercorn sauce is a staple up here. My own local does it on chips. The bite of the peppercorns with the spiciness of the haggis is an unreal combination.
Thank you for this video and the white peppercorn sauce idea. I just made it with some minor alterations for a pork chop and its absolutely amazing. I'll be saving the rest and buying a steak tomorrow. Pretty hyped, such a delicious and simple sauce.
When I first started watching this channel, I thought Lucy was James daughter.. now that I've watched many episodes.. I'm convinced Lucy is James daughter 🤔
Well I mean with hammond and Clarkson since 2002 if I'm correct it must be the best feeling but he probably knows the jokes on top gear and the grand tour meant nothing
The chemistry between the hosts is quite fun on this and the other channels. Thank you for sharing. Top tips: Dry the steak with a towel before oiling. It will get a better sear. Also, use a cast iron pan. The thermal mass prevents the uneven cooking you saw here.
Hello James, if you want to test a pan to make sure it's ready for a steak, take a tiny amount of water and if it evaporates straight away on contact with the pan it's ready!
@@Elldeeve I agree, don't use a griddle pan for steaks. It just decreases the sear area and you should want to get as much sear on there as possible. Also I don't see how oiling the steak instead of the pan helps at all especially with putting the salt on after the oil.
