@@thatdudecancook I agree with Pain, Dude. After discovering your channel a couple of weeks ago (the delicious-but-deadly-looking pile of crab on steak, smothered with hollandaise), I immediately liked your style. In that time I've watched you surpass 1M subscribers, and look, now you're doing partnerships! Congratulations on the milestone and your success - I can see you work hard on these. I can also see that you've improved a great deal in your video production since the get-go. One thing I cannot tolerate in a presenter is pretentiousness or know-it-all-ism. That Adam Ragusea guy? You've seen him, the guy's a douchebag. Like, don't dictate to me like this is math class, motherfucker, y'know what I mean? Make the grub (well), try to be affable, don't take yourself too seriously, and if you can be funny at the same time, hey - gold star. Ooh, enter your gold play button that's probably in the mail! I have ONE note for you, though: it's about Sgt. Gilbert. I love the whimsy, but he needs more than just a moustache: he needs some proper military regalia. Some medals, maybe a wound or two. Maybe commission a custom shop pepper mill, have someone turn and carve a properly weathered veteran. The way he is now, with the googly eyes and and hair that'll fall right off, he seems...impermanent. I'd like to see you commit, knowhuddumsayin'? Great work! Lord Monty
Steak au poivre was still really popular in Germany when I was stationed there in 2004-2007. I couldn't believe how good it was and that I never saw anything like it in the US.
I just need to say how much I love this channel. I'm an old dude and love these recipes. Tonight I'm having his pulled pork "burgers". The results are worthy of an attack on the refrigerator. Love how you can cook with his recipe but just tweak it to what is available. The only thing is when I cook these recipes and taste the deliciousness, I want to punch the fuck out of my fridge but can't because it's brand new and my wife wouldn't understand. Thank you Sonny for sharing your knowledge in an absolutely and incredibly entertaining way.
Mr. Dude, OK so I made your Steak Au Poivre for dinner tonight for my wife and adult son. I pretty much followed the recipe exactly, except that I used 1 tsp of Better than Bouillon in a cup of water for the stock, and I preheated a 12" cast iron skillet on my Lynx grill on low. When I laser temp'd the pan about 45-minutes later is was hovering around 525. In went a squeeze of Avocado oil and I let that start to shimmer before I put in the 2 ribeye steaks. The flare up of the cognac was spectacular, and no less so that yours in your video! Anyway, I wish I had some homemade demiglace on hand instead of the sh***y BtB stock, but despite that the meal was EPIC! Thank you so much for sharing this recipe and the method. The pepper was not overpowering on the steaks, and the green marinated peppercorns were peppery, but not spicy. I'm very impressed with this one. The reward greatly exceeded the prep work and I thank you for sharing it!!
Don't go down the spicy spice rabbit hole. I started growing pepper plants. I used a bunch to make pickled peppers and onions and gave some to my friend and he looked at me like I was a psycho for adding so much peppers. This was the moment I knew I had gone down the rabbit hole of spicy spice.
@@ripfrickingben Plot twist, his family tried it and he texted me today that he's almost finished with the amount I gave him because it's delicious. Also he's a really good friend for a long time, we help each other with lots of stuff for many years. I was wrong about the spicy spice rabbit hole.
I pride myself in being able to pan sear any steak and baste with butter.. but I love videos like this teaching me about sauces pairing with steaks. My next new objective! Keep it up so I can take more notes!!
I absolutely love Au poivre! It's a shame you can't find it at most restaurants anymore. With that problem I make it at the house sometimes. I didn't have heavy cream one time and made do with some sour cream, not bad
Sonny, you killed that ice cube lever! That was an excellent looking Au Poivre! I like that you chose the reduced cream quantity as it is personal choice and too much can lead to mouth fatigue.
Sonny, love your name (I’m guessing it’s southern in root), it was my grandfathers name. I’ve been watching you for a few months and even went back to some of your oldest videos, it’s amazing how much you’ve developed your channel. With a million subs I’m waiting for you to buy a house with a kitchen that befits your skill and doesn’t have a microwave over the stove. Great stuff.
I can’t say enough how helpful it is leaving all the measurements and recipes in description. Thank you Sonny and Congrats on you 1M subscriptions. Your personality and great cooking techniques will bring a lot of people the joy cooking.
I’m so glad you love me. Even though you’re saying it to everyone and it is a catchphrase, I still understand that you truly do love your fans/viewers. So thank you. It’s never bad to be loved.
This is the food I grew up on in NYC, going on a date with some Wall Streeter, back in the late '60's and '70's. Steak Au Poivre, Steak Diane and Steak Oscar with Shrimp and the most divine Bernaise Sauce. One of these will be my last meal. I have a nice little filet in the freezer and will make this recipe this weekend of my hubbie. I miss this wonderful food executed to perfection. Any youngsters reading this, you must make this....it's another level of food you can hardly believe it's so good.
This was the first steak I ever cooked in a skillet! Had just started pushing myself in the kitchen and saw chef Jean-Pierre's original vid from back in the day and *had* to try it. Hard to beat!
I got turned on to steak au poivre sp. in 2013. Alton Brown, A.B. GOOD EATS! That started my culinary adventure. Was waiting for your take. I never liked steak sauce on my steak. A1, Hines 57. Bleah! But a pan sauce made from what you're cooking? Best steak ever. I was hooked.
At this point I watch your videos for pure entertainment! The cooking lessons are just a huge bonus. Your vibe is unparalleled and my fiancé loves that I'm learning hahah Great vid man.
I got by color as well and a little less than nappé, a little dark than iced coffee! Your a g man enjoy watching you cook. I feel like we both learned from the same chefs
This is my go to steak at any high end restaurant. I love your recipe! I'll definitely try it sometime. What surprised me was that a chef with as much experience as yourself had such difficulty pronouncing "Steak au poivre"
I absolutely love your recipes. I’ve made quite a few of them. Saying that, what’s with your fridge!? Why every time you feel like you should kill the fridge!? 🤣🤣🤣
We make this dish in Italy and call it "filetto al pepe verde" (fillet with green peppercorn sauce) and the tecnique Is the same. The result is absolutely fantastique, surely one of the best way to eat a not marinated seared steak
I worked at "Hungry Hunter" in Tempe in the late 90s...I have fond memories of those days, and we did a "Whisky Peppercorn" version of this. I'll be attempting this over the weekend. Mahalo bruddah
I worked for firebirds woodfried grill for years and made this every morning. Port wine glaze button mushrooms topped on filet and blue cheese sauce is a good one too.
And they are well worth the addition. I also add finely cut shallots and sweat them prior to the flambe. BTW, black peppercorns are one of those ingredients that aren't considered beyond grind. Using very good quality ones, for example Tellicherry, makes the dish much better than those grabbed from the supermarket's shelf. If you want to change things up add some Dijon mustard to the sauce.
Cooking is the only way I feel like I can relax and let go of everything that sucks so bad in my life right now lol I suck at it but you make me want to do it to get better and I love watching your videos. Thank you
When I was stationed in Germany, my wife and I discovered the German version of your steak (the Germans called it Pfeffersteak). We really enjoyed it. We can’t wait to make your version. Thanks for making this video.
@@Mumbamumba Hey Mumba, While in Germany, I was assigned to the 3rd Infantry Division in Wurzburg and Kitzingen. We (my family and I) lived in Oberdurrbach the entire time we were in Germany. It is a beautiful place and we really enjoyed our time there. We’re hoping to visit there sometime soon. I spent most of my time in the Army at Fort Bragg and Fort Campbell. I also did sometime in D.C.. And the Army sent me to the Naval Postgraduate School in Monterey, California…it was a tough assignment, but somebody had to do it. 😃
Brother! That looks great. Classics... How about some Chateaubriand, Steak Diane, Chicken ala King, Bisquick Impossible Pie, SOS, cabbage rolls ? .....
I like to add a little dijon to my sauce. I think it balances it out nicely. Whenever I see an Au Poivre steak on the menu of a restaurant, I usually have to get it.
YES must try a fellow psycho’s recipe ( everyone loves your rosemary salt) ! Thanks for all and CONGRATS on 1Mil WOOT WOOT 🍻🥂 ❤️ from Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
