@kieronseth you'll be glad to know we have updated our playlist for our Marcus Wareing Unlock Your Inner Chef Series, now appearing on our Circulon UK RUclips Channel! What type of music do you recommend cooking to? Thank you.
It would need the help of the oven if you hard seared it on high hear for the whole duration, however, as Marcus pointed out, after the initial high heat sear, he reduced the heat, so you can cook in the pan on the stove top, rather than switching to the oven.
Apologies - for this. We will take on board for future shoots that whilst the Steak is the primary focus, we agree the sauce plays an equally important role in the overall dish. Thank you for your feedback.
I know Marcus is a top chef so don't take this the wrong way in the video. You mentioned the blood coming out of the meat as I understood it. All blood is taken out at slaughter juice that comes out it's called myoglobin, or have I got this wrong? Thank you
@@collintansey9508here’s the thing, so many top tier chefs learn from experience. marcus said so many factually wrong things but they work so they don’t bother correcting things, if the method works the words dont matter to them. his explanation alone on the Maillard reaction was so wrong but undoubtedly he can cook a better steak than me but a lot of us definitely know the science behind it better.
Marcus warring is a 2 Michelin star chef. I’m also a trained chef and a steak of that size (double cut), 20 minutes is perfect t and it won’t be cold at all. It will still be warm and if you want extra heat, you have the peppercorn sauce. Resting is crucial and most people don’t realize how long you should rest. If this was a single cut steak, I’d say 7-10 minutes for the rest. Most people don’t realize that your holiday turkey should be rested for 1-2 hours. And guess what, it won’t be cold. The carcass of the bird (bones) get very hot and continue to cook and keep the bird warm. After 1-2 hours the breast meat will be so tender and juicy, and again if you want extra heat, that’s what the piping hot gravy is for.
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Marcus Wareing: there is elegance and skill in your cooking ways. Thoroughly enjoyable
I wish he had turned off the kitchen radio before he started filming.
@kieronseth you'll be glad to know we have updated our playlist for our Marcus Wareing Unlock Your Inner Chef Series, now appearing on our Circulon UK RUclips Channel! What type of music do you recommend cooking to? Thank you.
@@circulonuk Don't drown out a cooking video with funk music we are trying to listen to the chef
Why would you drown Marcus Wareing’s voice out with background music while he’s cooking?
Brilliant chef
Agreed! Thank you for your feedback.
Would like to have seen the steak sliced.
A steak that size usually requires the help of the oven.
Thank you for your feedback. We know Marcus was keen to show perfect presentation but we will ask Marcus to slice to finish in future.
It would need the help of the oven if you hard seared it on high hear for the whole duration, however, as Marcus pointed out, after the initial high heat sear, he reduced the heat, so you can cook in the pan on the stove top, rather than switching to the oven.
I love this dude. Is he still on master chef UK?
Yes! Masterchef restarted Monday 23rd October.
I really do wish I had that sort of garlic budget 😂 lovely work chef, you always calm me down after a hard day taming monkeys❤
You can spend $20 on a steak but not 79 cents on a bulb of garlic?
Very vague instructions for the green peppercorn sauce.
Apologies - for this. We will take on board for future shoots that whilst the Steak is the primary focus, we agree the sauce plays an equally important role in the overall dish. Thank you for your feedback.
How is this pan compared to HexClad pans?
How do we know it's not raw in the middle? Slice it up!
this is marcus wareing not you , of course is not raw it will be perfect medium rare
@@cocoomalov3r The Proof Is in the Pudding.
@@elih9700 you wont get to the pudding with any more little outbursts like that son, you'll be lucky to get the prawn cocktail down
@@quick46 There's a sucker born every minute.
I know Marcus is a top chef so don't take this the wrong way in the video. You mentioned the blood coming out of the meat as I understood it. All blood is taken out at slaughter juice that comes out it's called myoglobin, or have I got this wrong? Thank you
Youve got it right. Cant believe a Michelin star chef would say something so incorrect.
@@collintansey9508here’s the thing, so many top tier chefs learn from experience. marcus said so many factually wrong things but they work so they don’t bother correcting things, if the method works the words dont matter to them. his explanation alone on the Maillard reaction was so wrong but undoubtedly he can cook a better steak than me but a lot of us definitely know the science behind it better.
My thoughts on the Maillard reaction exactly! Every time he said caramelisation I went ''no, that's not caramelisation'' in my head @@meow-meow-beans
Yeah the science isn't exactly correct, but that's a mighty fine looking steak and he has michelin stars so I guess thats more important.
Is that an induction hob
Hi Kevin, yes the Frying Pan is Induction Suitable and was used on an Induction Hob for this How to Cook Video. Thank you for watching.
Why the distracting background music?
‘Draw out the blood’? There’s no blood in meat.
Flat iron steak is the best
Most chefs prefer rib eye, due its marbling of fat. Whilst I do enjoy a flat iron/flank/hangar, 9/10 times I go for a ribeye for flavor and juiciness.
Someone actually chose to put that music on the video. Unbelievable
Circumlocution infinite. The best pans, why did you stop making them?
Turn of the damn music.
Didn’t do the cut of the steak at the end. I have now lost all respect for this person.
15-20mins wait? Wait too long. Don’t like my meat cold!
Little bit long winded 😬
Jesus, that music is so distracting.
If you wait 20 min to rest, your steak wil be cold. Total waste
I rested your sister for 22 mins, she was just right
Marcus warring is a 2 Michelin star chef. I’m also a trained chef and a steak of that size (double cut), 20 minutes is perfect t and it won’t be cold at all. It will still be warm and if you want extra heat, you have the peppercorn sauce. Resting is crucial and most people don’t realize how long you should rest. If this was a single cut steak, I’d say 7-10 minutes for the rest. Most people don’t realize that your holiday turkey should be rested for 1-2 hours. And guess what, it won’t be cold. The carcass of the bird (bones) get very hot and continue to cook and keep the bird warm. After 1-2 hours the breast meat will be so tender and juicy, and again if you want extra heat, that’s what the piping hot gravy is for.
one of the most underrrated chefs around. Better than Gordon...he knows.
Better in which way ?
@@stevenperren1678 better cook.
@@fightfan0000 what evidence do you have for that ?
Evidence? 😂 that’s classified.