Marco Pierre White’s Steak Dinner required all hands on deck 

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Scotch Beef: Pick up a Rib Eye at the grocery store and a bottle of Scotch at the liquor store. Cook the beef. Drink the Scotch.

One thing is clear about the MPW series, he should not be writing cookbooks. His type of insane mastery is his alone, in his head. Not translatable. Jamie you’re a champ for taking him on.

Puerto Rican entering the chat: Jamie you enjoy life and drive safe with your two bay leaves. Ignore the naysayers. I put four in one pot of arroz con gandules. 😂

I know your shows don't have a story as such, but the interplay and beefs you have with different chefs via their cookbooks definitely feels like fun subplots alongside the quest of the recipe you're making.

Very interesting because there were a lot of things in this dish that you just wouldn't know to do unless you've worked under a trained chef before. Like he definitely meant 6 cups of parsley PICKED. You pretty much never make something with parsley stems in it by time of serving. I don't even know how many hours I have spent picking herbs from stems in a kitchen. Definitely a TON. Another one is that Garlic/Shallot confit could be cooked in a little tiny pan or tray with sides, and you could've wrapped the container with the foil. You definitely needed WAY more butter. For a confit, you want to have what you are cooking fully submerged in the butter or olive oil. Shows that Marco while being a great chef, is a horrible recipe writer! Great job tackling these!

"A 'large' piece of butter" I expected to hear Julia telling you to go with the larger of the two lol.

I don't think he means those type of plastic gloves, those are medical grade plastic gloves, designed to be thin and NOT insulate from heat (because it is useful to doctors to be able to accurately tell the temp of things with gloves on and just generally be sensitive). He means kitchen plastic gloves, like the heavy duty ones you wear to wash the dishes.

No one of consequence calls them shallots. Its always pronounced shallots.

The extra bay leaf bit gets a laugh out of me every time. Love the videos. Thanks for all the recipes and entertainment!

Every time someone complains about the bay leaves, Jamie adds one more :D

the expression is: Leaf Laugh Love

Excellent time management executing work for 4 cooks and 8 items.

I'm really concerned for you and really think you should consider attending a Bayleaf Anonymous meeting. I never really worried before, but now you're really in denial, and I was alarmed when you said, "if I add 1, 2, 3, 4, 5, I'm not going to know it's there." There is definitely a problem when you deny you are affected by exorbitant amounts of a certain substance . I hope you get the help you need.

When I see Marco Pierre White in the title, I know the video will be a wild ride.

honestly, quite invested in how his alocasia polly develops in the background

I love the fact that you show the reality of home cooks when we realize we are out of tinfoil. I usually run out of chicken stock, lemons or something else and then its off to the grocery store. 😮

I dip in and out of all these foodstreams - we’re honestly all spoiled for choice anymore - but there’s something just so comforting about seeing you cook in the same size kitchen I had for so long, and just kind of waiting…for them sirens to hit you always express compassion 🙏🏻

Jeezuz. How come I only see all of the love comments, yet some people are giving you grief, Jamie! ❤ Re: the bay leafs. I was making a soup this past weekend and the recipe didn't add a bay leaf. I tasted the soup and added a bay leaf. What a remarkable umami hit. Then i heard Jamie in my head saying, "I'm not driving" and added another. Perfection. This is cooking, folks, not baking. It's not an exact science; riffing is encouraged. Two bay leafs totally hit. Jamie, never stop with the special effects. Please. (Canadian, gotta be polite) I ❤ them all.

Keep it secret Keep it safe. ❤ Don’t sell yourself short re how your dish compares with his professional photo ( and almost certainly enhanced to some extent. ) I think you did an amazing job for a home cook.

I accidentally forgot to take three bay leafs out of a sort of vaguely east asian inspired carrot and coriander big soup pot I made last week. And they just got blended in with everything else at the end. And you know what, it was amazing, they added a hint of bitterness to the sesame, coconut milk, carrot and pepper flavors, which were all quite sweet. So I'm all in Team Maximum Bayleaf now.

Hey Jamie, try using a potato ricer to squeeze parsley (or spinach for Spanakopita or cucumbers for Tzatziki). Works great and justifies the space it takes in your cupboard!

OMG 😳 this guy's recipes are a nightmare 😂😂😂 you're so brave to persevere 🎉

No matter what day Jamie posts, it's a good day.

The stringiness might be because you left the stems in instead of stripping the leaves off. Who knows, really Chef MP is kind of, um, fond of himself.

Every single recipe in that book it utter madness. You think "Oh it's just steak" but nooo, Marco Pierre is literally a mad genius. Hats off to you for taking on such a behemoth

Tip on cleaning chantarell : take water and put flour in . Put mushrooms in get them quickly out not to suck water and voila . Completely clean . The flour will grip all the dirt

As a professional cook I always assume that every recipe that I find online or in a book (especially from Michelin starred sources) calls for fresh bay leaves. The fresh ones lend more flavor & aromaticity than the dry, as the dry age they lose the qualities that make bay leaves useful. So yes, always double when using dry, the fact that anybody argues otherwise is proof that they don't think about the context of the recipes that they are cooking. Which is the most important part of cooking other people's recipes.

I really like this guy's honesty and candid attitude. MPW himself was ALMOST CERTAINLY making these dishes with a team of underling chefs. I'm not trying to downplay MPW. Not at all. But this type of thing simply isn't designed for a single home cook. But youtube people can try their absolute best and edit the content, SERVING it to us viewers and showing all the ways they struggled.

“A shal-LOT of shallots” is top tier dad jokery 🏆then again, I’m easily amused.

regarding bay leaves: i always felt the same as you do. they didn't do anything for me, could smell them just a tiny bit, didn't taste them at all. but i kept using and buying them, small batches at the supermarket, 3 or 4 euros a pack, expensive, given the outcome.. so i got frustrated and ordered a big pack of them online. quarter kilo dried bay leaves. and holy smokes, are the different. they smell, they taste, it's incredible. so my guess is,your bay leaves are just weak, maybe old? bad quality. and price is not an indicator. change your leaves man. ps: great show, binge watching you

Regarding your doubling of the bay leafs. If you ever used good fresh bay leafs, you’ll realize that you could easily use two or three times as much dried bay leafs. Plus, it’s a beautiful herb, you can hardly use too much.

lol, this looks like when my granny used to cook in the kitchen for special occasions. she would have 10 things going at once for 8 people and I have no clue how she kept track of it all. But it was delicious every single time.

Congrats on 400 K ! You're amazing ❤❤❤❤

Marco probably couldn't care less is anyone is able to really cook out of his cookbook. He already taught the masses simple home cooking with Knorr stockpot.

MPW is in-carnate proof that being good at something doesn't mean one would be good at teaching that thing. Maybe hes a fine chef, but it's clear from his writing that he's an dreadful teacher, and clearly didn't hire an editor for his book. Youre a champion, Jaime, for tackling this stuff and you're my favorite channel on all of RU-vid!

It all looks beautiful !! I'm a steak lover, and I can almost taste that bite you took .... Another great job, Jamie! It was all finished at the same time, everything was hot when served. CONGRATS !!

I'm wondering if you should have removed the Parsley leaves from the stalks and just cooked those. That might have made the parsley purée simpler and less stringy. OR maybe he used the curly parsley rather than the flat leaf parsley you used. We do have both types in the UK , but the curly parsley is a little more common here.

If you’re looking for a great way into cakes, try starting off with recipes by Mary Berry. She’s pretty much become the way most Brits start off with sweet/dessert baking and her recipes are straightforward and adaptable. She is a face almost as recognisable at home as the late Queen. Messing around with her Victoria Sponge recipe is a great way to get familiar with what works. Personally, I like to add an extra egg to make it extra fluffy and bright.

seeing the evolution of your basic skills like your knife skill has been a great treat watching this channel

This is a terrific dinner, Jamie. Congratulations! (She says, scurrying off to look for rock salt, garlic, tin foil…)

The mad lad is choosing to cry here. Big bay leaf guy here. I try not to put more than 5 in my recipes, but I love the taste and I feel it well enough. Now, I'd never make tea with it. That's mad.

Thanks for all the hard work you put into these. The editing, music selection, camera angles, on top of trying out tricky recipes--it's not only entertaining but very much appreciated.

Hey Jamie, you probably get this often so I will keep it brief. But you are such an inspiration, just to get off my arse and cook something god dammit. I dream of starting something like this, cooking is a passion and I love everything about how you create these videos. IF I were to ever actually make my own start on something like this, you would be my gold standard to aim for, cooking skills and comedy and LEARNING along the way. The amazing thing about you is you remind us of ourselves and then give us the confidence to just make something more than the usual. so, thank you Jamie. (&julia) Julia ghostly laugh will forever make me smile and if i do become a YT sensation in the future I will do homage to you whenever i need a 'bowl me' moment - just as you refer to Julia I refer to you. with so much love Jamie, you legend.

As always, I admire your pluck and dogged determination! White's recipes are just too fussy for me to cope with, so I will *never* cook them - but I love watching you do it! Respect!

As a single dad of 5 year old twins finding content we all enjoy is quite the challenge. Thank you Jamie for making content that not only enjoy watching but also cooking, we follow your videos at least once a week, my daughter loves to help me in the kitchen cooking and pausing the videos and letting me know when I make a mistake. Between the grocery lists and amazing food thanks for helping me make some great memories with my twins ! @ANTI-CHEF

The last episode of the cooking around thecworld series was released almost a year ago. I really liked that series. Is it dead now

Time to buy one of those fancy restaurant 'presentation' dishes with the giant rim? I met Marco at the start of his 'stock cube' phase. Nice to see someone explore who he was before that.

Love it! Keep these White Heat recipes going! Pigeon with wild mushroom ravioli, sea bass with red pepper sauce, Turbot in mustard sauce.. Just some ideas.. Excellent video.

You are brave and entertainingly so. You are bit more co-ordinated than I am. So you are helping some us cope in the kitchen. Bravo!

I think a lot of MPW’s genius is in his ability to lead a team. As you can see with this recipe especially, it’s something he can masterfully put together on the plate while having a half dozen other talented chefs preparing the sauce and the vegetables and sides etc. Marco runs his kitchen like a drill sergeant, and it all comes together in unison (in a way that’s very difficult for a home cook to pull off single-handedly).

i love the adhd chaos, it always gives me a good laugh. you can always reverse sear a steak, especially if you're doing a rib eye that thick it might be a less stressful experience for you? i especially love hearing you talk about the process at the end and break down what you think, you said you sound like a nerd but it's my favourite part!! id be really interested in what you'd do differently and maybe even see you revisit recipes you feel like you could do better the second round, potentially improve/make amendments to because of things you've learnt since your first attempt? i just love how raw these episodes feel, so that might not be your style

6:53 oh interesting way of keeping parsley. I might try it. I just put them in the crisper drawer in a paper bag; those thin, plain, old-school, lunch paper bags. I make sure to dry them off with a towel so the bag doesn't soak. They basically (very) slowly dehydrate, but don't rot/melt. They last longer this way, for me, too.

The result was insanely professional!! I'm super impressed!

Beautifully plated! Excellent work Jamie, especially with that guys recipe! Thank you!!

I like the idea that even though the total recipes are a bit complex you can discover that their not-so-complex sub-recipes (the sauces, sides, dressings) are really good and can be catalogued and kept for anything else you can think up. That sauce did look really good to me as well considering the things that I enjoy.

“Two bay leaves…I’m not driving.” Is one of your signature phrases. Please don’t lose it.

Of all the recipes you have made on this show, this looks like the most appetising one to me. Cheers !

A triumph! Thank you for demonstrating the timing required too

Good job ! I think it looked perfect. Really enjoyed this video. Thanks!

Great episode, always good telly.

Jamie, that looks amazing!!!

“With my limited amount of describing words that I have.” You mean adjectives, Jamie? 😂

You’ve come so far Jamie since you first began. Congratulations 🎉 Looked stunning and sounds like the taste wasn’t half bad either xx

Massive respect for attempting these recipes.

Watching you and listening to you makes me so happy. Bought the carbon steel griddle! Thank you ❤️

I ordered the Made In Grill Pan. Can’t wait to try it out!

Jamie - what a fabulous job!

I missed the post from yesterday, but I’m glad I caught today!!

Super entertaining as always☺️ thank you for inviting us into your kitchen once more ☺️❣️

Excellent job!!!

I check the science on Bay Leaves because of you. And basically bay leaf has little to no flavor, the main reason we add bay leaves is for the aromatics (the smell). That is, adding more bay leaves will not change the taste of what you are cooking but may hide the smell of the other ingredients which changes the flavor profile. I don't believe a extra Bay Leaf or two will do much though.

As far as the bay leaves go, always adding two when a recipe calls for one is generally a good thing. Dried bay leaves lose flavor over time and it is impossible to know how old store bought dried herbs are. Bay leaves play a similar role as salt in a recipe, it enhances the flavors of the other ingredients and makes them all meld into a homogeneous flavor as you eat. It is more an ingredient you notice when it isn't there than when it is.

Thanks for making me giggle the past three years. You've come a loong way, Jamie!

Glad to catch you early. Always love the videos, enjoy the summer Jamie!

Mr sister loves bayleaves too and it's a point of contention within our family. 😂She's sensitive to the smell of cooking meat, and the bayleaves cut that smell. To the rest of us, we can't understand why everything tastes of bayleaves. Lol.

Wow, that looked amazing!! Well done!!! 👍😊

Wow I was binge watching your channel and now a new video definitely a new subscriber 😁

Looked delish! Good job!

You’re painting with food and you’re very good at it! I absolutely love the look of this dish 🙌🏻

I love the always doubling the bay leaves thing. I do the same thing. It's a REALY subtle flavor.

That looked very yummy! I think your version matched his pretty darn close. Nice job!

Great one! Bravo! 👏✨👍

Looks so close to the picture!!! Wow Jamie!

I make the simple version of that, I just saute mushrooms with shallots and garlic in olive oil and then pour in some old red wine that I keep in the fridge that I have left over from various times that we didn't finish a bottle. I let that reduce and then pour that over a grilled steak. I serve it with grilled zuccini and bell peppers. Relativly low in fat, tastes really good, and super easy to make. Next time I'll try putting a bit of chicken stock in there, but creamed parsley is a non-starter. BTW, yours is one of the most fun cooking channels on RU-vid. Also, I love the production values. Keep up the good work.

Yours looked amazing, I wanted it on my table.

you did a great job!

I LOVE your bit about doubling the Bay leaves...it's a bit of harmless fun

I just love your channel. You crack me up.

Love how you were able to cook with this ridiculously vague cookbook!

Wow congratulations on upping the anni🎉🎉🎉🎉always knew it Well all love you❤

Yo Jamie. Your show is great. The quirky things you do make your show awesome. Gandalf would be proud. You rock dude!

I do my sauce/reduction with a dry red wine, and beef bone broth, half and half, and reduce it until you can make clear paths along the bottom of the pot with a rubber spatula. Then you can add the butter. Much better when reduced to a syrupy consistency.

You are just the best!!

Very well done

that is a very pretty presentation. looks tasty delish.

I always add more bay leaves. If it calls for one, two is better. I love them 😄

Keep on cooking man. Love the videos

Good job bro, you nailed it.

Jamie’s bay leaf knob goes up to 11. Well done, Sir!