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.
@@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
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!!
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 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
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!!
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.
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!
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.
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.
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.
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.
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
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.
Nice!!!! I saw a video of Chef Jean-Pierre make this a while ago, and swore I was going to as well. Totally forgot about it though. Thanks for the reminder! I’m going to follow your method. Those green peppercorns look like capers!
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.
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
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 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.
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"
My favorite way to cook a steak. I've never made the sauce with green pepper corns though. I'll be finding a spot to get them. Thanks for your content!
I've been watching since I found you on tiktok. I love your character arc! You've gotten both quieter and louder at once and just overall really found your sea legs as far as ease in front of the camera. I'm looking forward to when you have a million dollar tv show :D
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 made a mistake at 2:12 for my celsius homies, When basting I pull my steaks at 48 celsius, not 38, just a typo.
HOW COULD YOU?! 😔
Your reaction to that flambé at 3:22 deserves a still image - possibly a banner picture. Heh heh. (FOOSH!)
Where where where do we get green peppercorns. Never can find them at stores.
Anyone have a link to Rosemary salt? I’m growing my own Rosemary now.
Unsubacribing then :D
You went for the one inch punch you absolute hero
Made me want to go watch Kill Bill lol
I was hoping someone would see that Lol! I wonder if this guy does wing chun or some other martial art?
Devastating blow, Bruce Lee would be proud of both steak and punch technique
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’ve been watching your videos and recipes for a good while now, love your personality and the skill you display. Congrats on 1 million!
Thanks Pain
@@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
@@lordmonty9421 You know you've made it when you either collab with Uncle Roger or he reviews your dish and calls you "Uncle"!!
same thing
💯
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.
Steak au poivre is such an AMAZING recipe - elegant, but with bold flavor. My favorite!
After mentioning rosemarysalt, a „if u know u know!“ has to follow, it‘s the law ☝🏽😉
Great vid as always
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!!
And yes... I seasoned the steaks with rosemary salt. Come on man!
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.
Congrats on the 1 million subs Sonny! You’ve come a long way and definitely earned it! Love your recipes, technique, and personality.
Just wanted to say congratulations on the 1 million Sonny, your channel brings me a lot of joy and you have taught me so much about cooking!
Thanks for always delivering delicious food, Sonny! Congrats on 1 mil
I sware been watching about a year and the fridge abuse never gets old.. this one made me laugh with the 1in punch 😂
Petition to bring back "When you know you know" whenever Sonny talks about rosemary salt.
if you know you know! my bad! I forgot again
Congratulations on a million subs sonny, you're my favorite CZcams cook!! I believe in you!!
You're absolutely bloody CRAZY ... and I'm here for it, and your journey! Congrats on the 'milestone', well deserved 👍
congrats on the million !!! you're definitely one of the best cooking channel out there
Woohooo!!! Congratulations on 1 million, I’m a huge fan of you and your cooking skills 💜
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
This is essentially my favorite steak. I love a peppercorn encrusted fillet. Thank you for the recipe. It looks scrumptious! 🥩🤤🦋
Your dishes and your style are full of character. Con grats on racing past 1m. You deserve it!
Sonny congrats on 1 million
Love your cooking and instructions
you’ve taught me a lot! Congratulations on 1million 🙏🏽
Congratulations for reaching 1M+. I have been following you and always watch your videos so i am proud of you!
Love the series, bringing back good classics
love your energy and enthusiasm
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!!
Love watching you cook. I also get a great laugh every time.🤣 I literally save almost every one of your videos! Thanks for sharing your talent!
Love your recipes man! Keep up the great work!!
You are the only CZcams cooking channel needed!
Congrats on 1 mil dude! Keep doing what you’re doing, you’re awesome!
You are my favourite chef on CZcams.
Easily.
Thank you for helping battlers like me
I think black pepper is underrated as a spicy spice. I love 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.
@@ziggybender9125 lmfao
@@ziggybender9125
You dont need that kind of friend.
@@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.
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!
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.
I don't care what you cook, I just love your personality!
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.
Love your recipes and your energy! Way to go on a cool one mil! Well deserved!
This would a make a fantastic playlist of just beautiful classics
Love it! Hitting the fridge never gets old.
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.
Thank you for your service Sgt. Gilbert and Godspeed.
The Dude abides.🤟
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.
yes finally, i have been waiting for you to make this one
Love your videos and recipes! Need more! Thanks bro keep doing your thing and smashing the fridge!
"If you're a fan of pepper and steak, this is the dish for you."
My favorite combination. I even added pepper to my rosemary salt.
One of my absolute favorites that we make at home often-love the video!
Like I said last time, These videos make my day
Love your videos my man, been watching you for a couple years I think. Keep up the work homeeeboiii
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
Congratulations on 1 million!!! 💖💖
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.
Congratulations on reaching 1 million subs
Hey man, congratulations on reaching 1Million subscribers! You've been killing it. Loving your channel. Keep it up!
the restaurant i used to work at used to serve this and i always recommended this, its so simply great
Absolutely love it! Thinking about giving this a shot with my next steak!
Gotta try this one!
Thank you!
WooHooooo!!! 1M!!! Congratulations! Steak looks wonderful! I can’t eat pepper but my son-in-law would love it!
This looks amazing!
This is one of my favorite steaks to do for a quick easy cooking date, or just a solo weeknight at home! Well done sir!
A million! Great job, Sonny !
Bruh! I’m here for it! More forgotten Classics please! 😎
Super, well explained and to the point.
Great work as always, Sonny. Looks very tasty.
My all-time favourite way to have steak and this looked brilliant!
Love Steak Au Poivre. Kind of a forgotten dish for me honestly. Thanks to you it's back on the list.
another brilliant video, thanks for posting
Nice!!!! I saw a video of Chef Jean-Pierre make this a while ago, and swore I was going to as well. Totally forgot about it though. Thanks for the reminder! I’m going to follow your method. Those green peppercorns look like capers!
I just appreciate how descriptive you are. I save your recipes. Please continue to teach me 😘
Mate that looks wicked, I am going to have a go at that for sure.
Great vid. Looks delicious!
This is a classic I could eat every single day, I love green peppercorns on a steak.
Wonderful as always chef !!!
Cheers 🍷
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.
This is my absolute favorite type of steak. Soo good
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
Welp, only watched 2 of your videos and I can already tell I’m addicted. Thanks mate lol
That looks delicious!
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!? 🤣🤣🤣
Making this weekend!
Fabulous!! You the man!!
Love your channel!!!
This looks awesome.
No filler... just cooking and violence, I love it!
One of my all-time favorite dishes! 👍
1 mill baby congrats
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
that 1 inch punch had me in stitches
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.
The one inch punch on the ice dispenser made me try this recipe
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"
Tsjonge, jonge, jonge!
1M subs....🎉 well deserved
I am most definitely making this steak.
My favorite way to cook a steak. I've never made the sauce with green pepper corns though. I'll be finding a spot to get them. Thanks for your content!
Bro. That ice dispenser punch was wild. You should get one of those fridges with a tv and just beat the shit out of the screen. Lol.
I've been watching since I found you on tiktok. I love your character arc! You've gotten both quieter and louder at once and just overall really found your sea legs as far as ease in front of the camera. I'm looking forward to when you have a million dollar tv show :D
Sonny, you are just a cool guy! I absolutely like your videos, way of thinking and cooking! ❤❤❤
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
Yes!! I waited so long for you to make this! One of my favourite dishes. You know what does well with this dish? Polenta
Congratulations on you million subscriber’s