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/ck/ - Food & Cooking

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8898546 No.8898546 [Reply] [Original]

What's the key to making a great steak au poivre?

>> No.8898852

>>8898546
Plenty of Cognac

>> No.8898867

Knorr Stock Pot

https://www.youtube.com/watch?v=FFhPOsC1eFI

>> No.8898873

>>8898867
I am genuinely confused if this is shilling or just one incredibly dedicated autist.

>> No.8898893

>>8898873
Its called a meme, anon.

>> No.8899357

Poivre (pepper) and steak

>> No.8899367

>>8898873
it is shilling. a random knorr packet is mailed to that anon each time he shills.

>> No.8899479

>>8898546
PAN

>> No.8899483

Leave out the nasty peppercorns.

>> No.8899493

>>8898893
>its a meme!

when did reddit invade /ck/?
not everything is a meme, faggot.

>inb4 using defensive tactics like calling me a newfag for not understanding an "old meme"

>> No.8899497

>>8898546
A loaded pistol pressed to your temple. Squeeze the trigger (don't pull you'll just shoot out an eye then).

>> No.8899498

>>8899483
I know next to nothing about the topic but pepper is literally in the name, I feel like peppercorns would be a fairy integral part of the dish.

>> No.8899502

>>8899498
>fairy
That wasn't typo, your subconscious agrees with me that peppercorns are gay as fuck.

>> No.8899838

>>8898546
>The secret is not catching your house on fire.

If you don't have fond built up in your pan after cooking the steak, you won't make a good sauce. Stainless steel or carbon steel is an absolute must.

>> No.8900369

>>8898852
Any recommendations on brand?

>> No.8900465

>>8900369
Please don't use anything absurdly expensive. Regular Hennessy is fine.

>> No.8900780

Get your hands on some Kampot pepper as well.

>> No.8900954

Get nice cut of steaks, any well-marbled tier will work but filet medallions are the nicest for me, personal preference.

Season them well with kosher salt, press into the raw steaks.

Tenderize the meat, beit with mallet or hands if delicate.

Press fresh green peppercorns into the steaks.

Pan, NICE AND HOT!

Sear your steaks until desired doneness, remove steaks to rest, reserve pan drippings to make your sauce, always finish with butter for a nice silk finish, straining the leftover peppercorns is optional.

T. Guy who bet money on an actual cooking education.

>> No.8901039

>>8900954
>Pan, NICE AND HOT!

C-Chef Ramsay?

>> No.8901494

>>8898867
My favorite part of these videos is that you can see him die a little each time he uses a cube, but then a split second later, remembers how much money he is making for shilling this garbage

>> No.8901500

>>8899493
>im completely new!