Steak Au Poivre | Hit The Kitch with Molly Baz

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Hit The Kitch with Molly Baz as she makes STEAK AU POIVRE!
mollybaz.jupit...
In this ep, Molly teaches her dear friend Joanie, who is notoriously scared of cooking meat, all the tips and tricks to achieving a perfect medium rare steak. She makes a stupid simple creamy black peppercorn pan sauce (au poivre) from the drippings and they all live happily ever after. You can snag the full recipe from her cookbook, Cook This Book, linked below.
#Steak #SteakAuPoivre #Dinner
Ingredients :
PRODUCE
1 large shallot
4 garlic cloves
3 thyme sprigs
DAIRY
3 tablespoons unsalted butter
1⁄2 cup heavy cream
MEAT
2 (11⁄2-inch-thick) New York strip steaks (about 11⁄2 pounds total)
PANTRY
Kosher salt and freshly ground black pepper
1 tablespoon whole black peppercorns
2 tablespoons vegetable oil
1⁄3 cup cognac, dry sherry, or brandy
Flaky sea salt
Hit The Club: mollybaz.com
Cook This Book: mollybaz.com/c...
Snag Some Merch: shopmollybaz.com
Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Katie Cali
Producaaa: Ben Persky
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime

Опубликовано:

7 сен 2024

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Комментарии : 134

@jjlumagbas Год назад

“You kind of just have to have faith. You need to believe that what’s happening is happening for a reason and it’s going to work out.” Thanks Molly ❤

@nikkidozier2795 Год назад

If you’re shocked by the salt then this must be your first time with Molly lol she changed my cooking game bc she taught me how to cook with simple ingredients and how to cook fresh and delish recipes, and not complicate things. The same people freaking out about the salt are the same ones that will add multiple cans of cream of chicken soup to a crockpot with a whole bag of shredded cheese…..

@abash1007 Год назад

LOVE watching Molly teach her friends how to cook

@ThePwillows 29 дней назад

Thank you molly for teaching us how to cook, thank you a ton

@03Artemis 9 дней назад

Hey Molz, thanks for inspiring me to make Steak Au Poivre this weekend. You are the GOAT!

@beneriksen7236 Год назад

8:52 Molly's face lights up whenever she's thinking about salt

@darkabz2346 Год назад

no kidding. Molly got boxes of salt in one of the drawers

@gpdl56 Год назад

I have this book and this dish is incredibly easy and so delicious. It’s better than what you’d get from Pastis.

@sh-nd4cs Год назад

That was super cool how she took the person under her wing. The way she shared her cooking talent with a novice cook🌸💫

@henryallenlaudemilk5161 Год назад

This made my day. I absolutely loved Molly from the Bon Appetit days. Seeing she has her own channel made me very very happy. Eagerly waiting for more delightful content!

@Zoe-rf3ly Год назад

I, too, would like to be *perfumed in garlic butter*

@bigolpancake9136 Год назад

Extremely well done!! Glad Joanie could lend a hand!!

@jl6301 Год назад

Love this video, the personality, the sass especially. Plus, it's a great dish everyone should make. Well done.

@laurenzieger9617 Год назад

The marbeling on those steaks 😍😍😍 ny strip is my favorite cut- the perfect distribution of fat for optimal flavor (for me)- and has been in my list of top 3 foods for at least a decade. Not me over here drooling or anything 😂

@schwozraymond7524 Год назад

Hello there How’s your day going today?

@xyzpdq1122 Год назад

Yeah, rib-eye tastes good, but I really don’t dig the larger fat swirls between the muscles. Strip for sure.

@daisyblooms4813 Год назад

I never find NY that looks like this.

@Momsgottaeat Год назад

Such a delicious recipe! My family loved it. Thanks for sharing Molly!

@pinobluevogel6458 Год назад

Lets hope this is not going to disappear on us. EDIT: Ok it has been 15 minutes and it is still here

@eg7849 Год назад

Never thought i'd hear a dijon song in a molly baz cooking video. worlds collide

@reccemik Год назад

Nice instruction and looks fantastic. Ordered your cook book!!!!

@felsteadgardens Год назад

one of our faves from cook this B!! but everything is FIRE so if you don’t have the book just get it already

@hollychase6759 Год назад

Ok, the tip on laying down the steak away from you so it doesn't splatter is so smart!! ty ty

@linzaylyleschatelain3909 Год назад

gorgeous stuff, Molly!

@bobbyxiao2062 Год назад

Looks amazing omg

@StephenPhayre Год назад

Awesome content as usual!

@cwg73160 Год назад

“As usual” because this video was first released a couple of weeks ago.

@GreatLakesDrifta 8 месяцев назад

Even better if you salt the steaks the night before and let them brine, gets deeper into the meat. Also prefer to reverse sear the steak at 200 degrees before basting but am loving this classic recipe and this video pretty much nails it.

@cristianhamilton2104 Год назад

Does anyone know why this vid was posted and deleted about a month ago? Ended up making this for Christmas dinner, it was so tasty 😋

@FeloniousFunk Год назад

The video needed more salt!

@daisyblooms4813 Год назад

@@FeloniousFunk 😆

@BrendanEvan Год назад

Just made this 3 days ago. It was amazing

@PodsofWar Год назад

I bought the book and made this recipe, I almost died it's so amazing. I never want to make a NY Strip any different. I only hope there are more recipes in the book that can top this - though I'm not sure they can.

@ericfrazer4736 Год назад

That looks so amazingly nice. Steak looks good too.

@sammybutts Год назад

Thanks for fixin dat unsalted audio ❤️

@m4cgr3g0r9 Год назад

Killing it! Looks amazing and fun!

@69surf1 Год назад

Excellent!

@amormundi98 Год назад

Love it!!!!

@sh-nd4cs Год назад

Sometimes the peppercorns just are the star

@daveplaysdestiny Год назад

Looks delicious, although was terrified when you flambéed the cognac straight from the bottle, that can go very badly wrong and cause serious injuries if the fire spread back up to the bottle!!!

@jeffreyschmidt3997 Год назад

Molotov cocktail hour

@emb1137 Год назад

Love you mollz

@leephillips2837 Год назад

always awesome

@calebs.9751 Год назад

Definitely trying this!

@tylarrrr11 Год назад

Love this period

@Higgy506 Год назад

Didn't this episode come out a while ago?

@pinobluevogel6458 Год назад

It did, but then it got set to private for unknown reasons on the same day. Maybe there was an error in the Vid, or something they didn't see fit for YT.

@Zoe-rf3ly Год назад

@@pinobluevogel6458 @HiggyChef253 it had some weird editing mistakes

@joshmaher5240 Год назад

Deja video

@jeffreyschmidt3997 Год назад

Let's all pitch in to get Molly a mortar and pestle! ;)

@dinifromthehood Год назад

I cant believe you had a channel yourself, holy Molly

@camcotham7952 Год назад

For a second there I thought Molly was casual friends with Gwyneth Paltrow

@oliviaantonette5647 Год назад

Could we get a kitchen tour! ❤

@ThePwillows 29 дней назад

Could you use wine instead of cognac?

@evarol Год назад

Those steaks have some great marbling

@Spudmofunk Год назад

One of my favourites; however if you have sensitive fire alarms and or insufficient venting, be prepared to push the reset button a few times. . .

@bradsimpson8724 Год назад

I really like a cast iron pan on the grill for this. You don't smoke up your house, you don't set the detectors and the dog off, and you can still accomplish a flambé with the cognac even if your range is electric.

@vunesa14 Год назад

So i made this! And i accidentally over salted it, i ended up saving the dish by adding a couple tablespoons of tomato paste, it was soooooo good!

@theParkerCooper 11 месяцев назад

frozen corn all the way, canned tastes so sweet and old

@John-by6jw Год назад

That looks so F-ing good

@scottibass Год назад

My heart stopped at the amount of salt

@pinobluevogel6458 Год назад

Trust in the process. If you watch a lot of Molly Baz, you will see this is actually pretty normal.

@please.dont. Год назад

oh, so you’re new here? 😅

@bradsimpson8724 Год назад

...first time?

@xyzpdq1122 Год назад

Molly uses enough salt to make McDonald’s blush.

@d0mnck 6 месяцев назад

it's Kosher Salt which doesn't hit like Iodized

@tahoemike5828 Год назад

That looks good, but not a awesome as having Molly back! I missed you.

@jbt6007 Год назад

Could we get a sweet frozen corn demo?

@kailafagan Год назад

Hi Molly! Which one of your veg recipes do you think would pair best with this dish?

@kailafagan Год назад

@@esleel1504 thank you.

@terenzo50 Год назад

There are few things in life that can't be improved by the addition of a little brandy.

@xyzpdq1122 Год назад

Is this a repost or am I going mad?

@Savs_p Год назад

I hope I live to see the day where Molly doesn't have to defend the amount of salt she's using.

@yaaraf219 Год назад

idea for a non diary substitute?

@thomaszamjahn9946 Год назад

Molly is my dream girl.

@mostertlong800 Год назад

HMMM. Didn't you post this same recipe video recently? Just last month 🤔Did you change the recipe?

@XusernamegoeshereX Год назад

Thank you. I though I was losing my mind.... this HAS to be a re-upload!

@MeredithBoyce Год назад

where did you get your beef

@mazeman01 Год назад

PEPPER CANNON!!

@MsAsb-zx4sr Год назад

That meat looked incredible. Where’s it from

@kevinchou8359 Год назад

What's the song in the beginning??

@grainofsalt2113 Год назад

where do you buy your meats?

@unit--ns8jh Год назад

I dunno, I flip my steaks like once every minute and I get perfect browning and have more control over it 🤔 The sauce is killer tho - if you're saucing your steak this is the way to go 🙂

@msings998 Год назад

Why was this reuploaded?

@koooljb Год назад

Was just wondering the same thing!

@DLUKZ274 Год назад

I thought it wasn't just me thinking this too lol

@robinwildberger8262 Год назад

Ok whew ...😅 I thought there was a glitch in the Matrix

@jeffreyschmidt3997 Год назад

Are all of Molly's friends models? Don't forget to wipe meat juice off of pepper shaker! ❤

@MsHurley1234 Год назад

Why was this video reposted?

@alexandriayoung Год назад

🔥

@CufflinksAndChuckles Год назад

I know this series is called Hit the Kitch, but I didn't expect them to slap that striploin like it owed them money.

@Rajan-sz5il Год назад

Hmmmmmmmmmmm meattttt

@HannahSears-cl8vq Год назад

What are your fav wine glass brands? xo

@monstermaniac49 Год назад

This might sound very rookie of me, or maybe just plain stupid… but here it goes 😂 I love to cook. But one thing I can never seem to master, no matter what pan I’m using, is how to pre heat it. I know every type of pan is different (non stick, stainless steel or cast iron). Do I heat it with oil in it or without? How high do I put the heat when pre heating, etc. Somebody help me 😫 thanks!

@amandaliew2595 Год назад

I always pre-heat with oil, and it always turns out fine! I usually put my food in before I see smoke though. But it seems like for this recipe to get that really nice char, you would want to take it to the smoking point.

@MichaelAlthauser Год назад

Preheat to your desired temp. So if you're cooking something on a medium heat, preheat your pan on that setting. Don't crank the heat up to high and then turn it down. Add oil once your pan is preheated.

@bradsimpson8724 Год назад

Put your empty, dry pan on your burner, and set it to the temperature you intend to initially cook at. Give it a couple of minutes, until you can hold an open hand over the pan and feel heat radiating off of it. Then add your cold oil and give it about half the time again that the pan has been on the burner to heat up. Watch for your oil to shimmer and/or smoke as an indicator. Pro tip for this recipe: use your propane grill. Unless you have professional-level ventilation over the stove, you will smoke out your kitchen, get the dog barking at the smoke detector, and have that burnt oil smell soaking into the couch cushions. The other perk is that you can still flambé your cognac, even if you have an electric range.

@bee9256 Год назад

The most precise way is to use a budget infrared thermometer ($20). Temp ranges for home are similar to an oven -- 250f low - 350 med - 450 high ±50 degree increments (i.e. med-high ~400 and sear ~500+). Without a thermometer, add a shot/tbsp of water to the cold pan, turn to High and wait for it to completely evaporate--that's 225f guaranteed. After that, add oil/fat and let the smoke point be the guide (there is a good smoke point chart on wikipedia for a ref). A general rule is when the fat is shimmering and runs thin/fast, that's around medium,,, whisps of smoke = med-high, consistent light/white smoke = high, heavy/dark smoke = too high, burnt and start again. Can also check temp by seeing if the fat makes small, fizzing bubbles (like soda water) around a pair of chopsticks/test piece, then that is close to ideal frying temp. Or if the oven is already on, put it in for 3-5min and it will match the oven temp.

@Andyt11 Год назад

i always heat it on med-low empty/dry and slowly raise the heat higher if needed. don't preheat with oil because the oil could reach the correct temp before the pan, and you'll end up with sticking.

@fotogrami26 Год назад

Why I feel like this are reupload episode? Or I am just watching it twice. haha

@smudgybuzz Год назад

Why did you tip the steak fat out of the pan? Since you are adding butter anyway, why not leave it in or add it back to the sauce? Why waste that perfectly good (unburned) fat?

@laurenantonia1 Год назад

If you keep all the fat you will have too much and the resulting sauce will be broken/not emulsified, so like thickened cream with melted butter floating on top.

@aseguradojaicel Год назад

Am I tripping or you already uploaded this???

@schwozraymond7524 Год назад

Hello there How’s your day going today?

@ohwowoh7281 Год назад

It would be faster if Molly dipped the steak in the salt

@atro00 Год назад

pouring alcohol in the pan the way you did it is really dangerous, the alcohol and the bottle itself can catch on fire and explode lol

@jiro4559 Год назад

That only true in movies, fam.

@xMalsz Год назад

after I saw the 'tablespoon' of peppercorns in the bag, I've now realized that my tablespoon is entirely incorrect

@wmfranz Год назад

you and your friends are all rad

@thomasf9478 Год назад

Salt is a food group.

@rblangie Год назад

1 tbsp lol clearly a 1/4 cup of pepper

@janartoos2744 Год назад

I don't worry too much about flambéing, but if that vent is on that's a disaster waiting to happen...

@jeffreyschmidt3997 Год назад

What happens if vent is on when flambeing?

@jazzynotjeff Год назад

On this episode of Cooking with Paris... Oh wait.

@fhgu8051 Год назад

That fine steak shoukd have rested longer.

@Phi1618033 Год назад

Has Joanie ever modelled? Because she is really freaking tall.

@otherw1s3 Год назад

I hope this comment doesn't get buried but please for the love of god do not pour in cognac like that. As you saw in the video it will immediately catch on fire and the fire might walk up into the bottle and/or your hand! Either take the pan away from the flames and/or pour the cognac in a fireproof cup first (like those pyrex cups).

@jeffreyschmidt3997 Год назад

Or just turn off the burner momentarily. Or you could take the pan outside and flambee with a lighter

@asilajamo Год назад

It is not correct and i said It as a french, this is an american version.

@joshuabuell4020 Год назад

FIRST!

@leonminusmensch8745 Год назад

the person whos holding the camera should drink less coffee

@ariannammason Год назад

Not at all interested in watching someone who doesn’t even know how to slice meat take directions poorly while asking really silly questions. Molly has a lot to offer, but we never get to see it, why? Because she apparently doesn’t have real cooks come over to swap skills. Please, Molly!

@JamesJoyce12 7 месяцев назад

joanie is like super-hot

@Potbelly76 Год назад

Corn is bad for you. Lectins

@inili5772 Год назад

was it necessary to slap the meat multiple times? it feels wrong

@jeffreyschmidt3997 Год назад

Yes, it was very necessary. Tenderizes hand and meat

@gerhardgiedrojc991 5 месяцев назад

Not how you make the sauce nor how the steak is cooked. Will taste fine, if it some concocted American name, but this cannot be called Steak Au Poivre. Go to a French cooking site to see the real deal.