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Too much cream and no seasoning, there is no way one stock cube seasons all that. Rich pie, but bland.

is it just me or do those steaks look way bigger than what they do today

australian beef and lamb are actually good

You can tell the age of the video by the prices he claims to be paying for a steak dinner.

One of the very best.

One of the greatest chefs in history deserves better quality cuts to present. The meats looked like Aldi mark downs. This is MPW. Not Benny Hill playing Ms. Craddock.😊

What the fuck does he know, been working at mcdonalds got ar job at dennys now hes got a British accent

Filet is completely flavorless. Needs saucing. No texture. Ugh.

Can you form Knorr Stock cubes into a Ribeye?

34501 Barrows Estate

Please remember, it’s your choice

It’s your choice

How is 8 oz mean? That's still more than enough meat for your weekly needs.

The more he talks the less he cooks, prove it

1:39 its rare everywhere lol

Can't beat Ribeye imo.

It's a tender steak. Steaks tender. Tendery steak thats a steak that tender with tenderness with its tendy ways. Very tender steak.

"Restaurant Man" by Joe Bastianich if a 3 star book. Lydia's son grew up in the biz. And he reveals everything.

I order a big ribeye and split it with my date. If she like, scalloped potatoes are a treat that people rarely make at home. A veggie to split as well. If she is really putting out good and has a job and looks beautiful, we can each get our own desert. If the bread is good, I put some in her purse.

The best and worst steal I've ever eaten were both rumps.

The day you put a cube of knorr m every dish you loose all the credibility as a chef.

Sorry to correct you Marco, but onglet and bavette are 2 different cuts.

He just looks menacing.

"Ladies prefer the fillet" Guys teach your women about steak or she pays.😊

The best steak is Quorn Steak.

Fillet steak is also tender

You can keep the raw meat and egg.

This person doesn't seem to know what he's talking about. In my country we call this beef.

Marco Pierre White is sooooooo accessible!

Vietnamese people make a cabbage salad that is very similar. It's typically done with chicken breast that is shredded. And we add peanuts. Plus herbs. We don't do mayo--too rich--but a vinaigrette with lemon and fish sauce and sugar. It's a meal that can be lunch or a side dish.

This looks divine

I used to make crackle pork belly, quite a bit. Some people like to stick pinholes in the fat for it to render more completely and more easily achieve the crackle.

Kinda scary when he waves that ultra sharp knife around

Denver steak all the way. Cheap and powerful. Bavette comes in second.

Interesting take on the fillet steak. I've never dared order one in a restaurant, mainly as I'm too tight but I do love a rib eye, medium rare with nice fat chips 🤤

Onglet steak is just a fancy froggy name for beef skirt which most decent butchers sell.

Fillet steak . Over rated , over priced , under flavoured

I’ve seen him prepare tartare with beef and with venison here’s and I love how Marco sticks to such a classic version of the recipe. In most grand old school restaurants in France this is how you will find it. I do sometimes make it with finely chopped rather than ground meat, but I’ve now found an extra-coarse attachment for my grinder which is a great middle ground.

I laugh at his shit, promoting Knorr (99% salt) instead of.. for example Vegeta. Lmao at these deadbeats taking everything he says at point blank.

I never understood the whole 'tartare' concept. It seems so disgusting and unappetizing to me, no matter what the cut or type of meat.

He didnt cut the beef with a knife => -1

Can I have a 10oz ribeye for £19 please?

This comment is the opposite of original and funny.

He basically said women will choose the fillet bc of the name lol and as a chef who has worked in many prestigious restaurants I can 100% confirm that. The women that come through those kinda doors are THE stereotype

these steaks all look terrible, guess that's what the British have to put up with.

A guardarlo in volto non è un granché, a mio modesto giudizio. Mi ha sempre dato l'idea di essere, come si dice dalle mie parti, un "voncione". Dalla parola "voncio", traducibile in sporco, unto. Ma il peggio arriva quando all'aspetto si aggiunge la parola: ho difficoltà estrema nell' ascoltarlo. Insomma, pensare che io possa portare alla bocca qualcosa preparato da questa persona è davvero assai improbabile.

If you use beef, pork, fish or salade to make your steak, that’s your choice.

Stock pot

I clicked on this video, enjoyed it, but it was my choice

i cant understand a thing hes talking about, and worked as a chef for almost 10 years. i recognize the types of steak.. otherwise useless information i absolutely hate this tv chef talk sophistry bs.. noone actually talks like that in the kitchen, we all know what we need to do and then just crack jokes while we work im sure he hates it as well, but hes agreed to do it, ez money for talking gibberish for 4 minutes