Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Really enjoy your video's. Thank you so much for always converting your ounces and pounds to grams, milliliters and kg's for us non-Americans (i e the rest of the world really... 🙂) Even better when you measure in tsp's, tbsp's and cups! Much appreciated!
Cognac is a dry french brandy. In a pinch, it can be replaced by sherry, bourbon, or rum depending on the requirements of the dish. Sherry for dry, bourbon for mellow, rum for sweet. Have fun young chefs.
@@derekpiastrelli3213 I think he had a fan on, also not everyone is comfortable with it. so better to mention it before someone accidentally looses eyebrows lol
There was a great steakhouse in metro DC about fifteen years ago called Ray’s The Steaks and he used port in his peppercorn sauce and it is yummy as well. I mostly use the most expensive brandy or cheapest cognac. Cook booze, you can’t lose.
@rosezingleman5007 ports are versatile when it comesto cooking, but I've always believed a good port requires a good dessert! Well, in my humble opinion.
I love the attitude of "I don't want you to be disenfranchised, I want people to actually make this" and it was reflected by your son, too - Excellent ideals, excellent vibe.
Your children are a reflection of you and I can tell by James’ calm and confident demeanor what wonderful parents you both must be. It’s funny to watch his personality grow as a stranger but so lovely all the same. Thank you for giving us meals we would actually make and inviting us into the warmth of your home! As a Jersey girl in the west coast, hearing your accent is so nostalgic. I hope you and your family have a wonderful holiday!
They offer the same to me- a gal from NJ who now lives in SC and just feel so happy to hear the NY accent and food details, like calling a pizza a "pie".
What a lovely comment! My dad would cook pretty good food and put it in front of us .. and then he'd yell at me and the bro' to shut up and eat up. We were not calm, confident kids by any means. However we did see the 'traditional' parental roles turned around (70s), which was a good thing. As a female I never was made to feel it was my 'job' to be domestic. My husband taught me to cook b/c his mother had taught him. I had a nice M-in-Law.
Taste Tester: "It's cognac. See I have no idea what that is." Both Parents: "You shouldn't!!" That killed me!! Love it. And congrats on making the school team, James!!
I really like how down-to-Earth and real your presentation is. The way you changed your mind about vegetable oil right there on camera, rather than edit around it, is one of the reasons your recipes have been the very few from RUclips that I actually make. Oh, and gotta love the giraffe whisk.
I have to agree. I don't subscribe to many cooking channels and there is a clear reason why if I want a clear idea of what to do next, this is explained beautifully.
I enjoy this channel. It’s a great, unpretentious place to learn new recipes. But the absolute highlight for me is listening to the wholesome interactions between family members. You’ve really created a wonderful space for people to tune in for a hot minute and feel like part of something special.
The spirit of what your family does here is as important as the recipes and cooking tips. Congrats to James for making the team. Must be all that good eating.
I love how much care goes into production (beautiful shots, slick music, awesome recipes) and then suddenly giraffe-whisk makes an appearance. Keeps it grounded in reality.
I worked as a saucier in a nouvelle French and in a 3-star Michelin Provençal, In the Nouvelle Cuisine place, we used brandy only. In the 3-star Michelin we used a dash of vermouth and a dash of the brine the green peppercorns were in, in addition to the brandy - not enough to overpower the brandy, but to give the sauce a bit more complexity.
I love how you said, you’ll never see wavy or expensive steaks, etc on here. You want us to make the recipes. Good for you! I think you’ve found a really good balance on your channel! You show us how to elevate basic, quality ingredients into a doable dish. I mean, a lot of us know these things from years of experience. However, gs good to teach the younger generation and the ones who are just now really elevating their cooking. They want to learn, and do it on a realistic level. You give great information! Thank you. By the way, one of my favorite dishes! Looks delicious!
I put the oven at 300 and put the steak in for a little longer. That way, I don't miss my target temp. I would suggest to everybody to do the same. The heat just gradually gets through the steak and there's no crying. Thanks for the great videos! Love your stuff because you do things most people can easily do for their family.
I love this. Not only does the recipe sound great, but your added commentary about cost and tips about temperature and safety are great. Love that you brought your kid in as a taste tester because so many of these recipes kids may not like. Good to know that a teenager loved it. Congrats on making the team!
I love this channel so much. Between the recipes, the "I don't want to disenfranchise people" to sharing moments like James getting on the school basketball team. Just wholesome worthwhile content. Thank you and your whole family for all that you do!
Just put your peppercorns on a hard surface and crush with the underside of a steel bowl. It’s surprisingly easy. Or use the rounded side of a steel pan. Kind of a rolling motion.
GAWD THAT LOOKS GOOOOOOOD!!!! YUM!😍 Whenever I don't know what to cook for the family... I just come to this channel and everyime it's turned out FANTASTIC, my wife doesn't know what's going on. HAHA!
Congrats to James! Another trick to cracking the peppercorns if you don't have a mallet is to use the bottom of the heavy sauté pan (with the peppercorns folded inside a cloth as you demonstrated).
This is my first vid from your channel. I fucking love how relatable, and genuine you guys are. Makes cooking much more approachable. Can't wait to dig in to your other stuff!
This has been my go-to for easy yet "impressive" for somewhat special occasions or just-want-to-treat-ourselves for years (ever since I made it the first time)! Not hard at all and so great tasting, anyone who likes a decent steak absolutely must give this a try.
Hey James, came across your channel a year ago. I love everything you do. Straight forward and easy to follow recipes that consistently turn out perfect. I always enjoy seeing your family with you.
Love watching you all taking bites off the plate together, just like what happens in my kitchen. Very relatable! Warm. Love it. Great looking dish made accessible. Thank you.
Thank you for debunking "screaming hot"! I have an electric stove that I somehow manage to make delicious meals on, but I sometimes burn my pan. I know electric runs hotter so I try to compensate, but this video shows me I can go even lower with my heat. This is one dish I have not yet mastered, and your video gives me confidence!
Thank you, thank you, thank you!!!!!!! This has always been my favorite way to enjoy steak! And now you have provided a proper (correct) receipe...just in time for me to make for a Christmas Eve dinner with my favorite young!!! My granddaughter 🎉
I understand that making affordable meals is a big part of your desire for the channel but i'd definitely be down to watch some higher-end fancy meals to be prepared for special occasions. I like to wow my wife with fancy prepared meals on anniversaries, birthdays, etc. and it's a lot more meaningful to make it than it is to buy it.
I love this channel! Thank you for the lessons, I’m 73 and still enjoy learning…OBTW, thee paper towel trick works great, have done that for many years 🥩
First time ever seeing this channel but appreciate that you don't want to use pretentious ingredients since you want the viewers to make it as well. And also one of the first people to talk about using medium heat at most for an electric powered stove. I rarely cook on my electric stove over #4 (goes to 10 as high).
🌎🌎🌎The world’s best pepper mill is 🇫🇷PEUGEOT…of France.🇫🇷 They are a pepper and salt mill company first…and a car 🚘🚘🚘company second, yes, same company‼ Look and wait for a great sale…but I have owned mine for 39 long dependable years‼ And I expect it will continue for decades to come‼ I have a burr grinder…but I use it to grind y whole coffee beans‼☕☕☕ Gladys🇨🇦Toronto🇨🇦
That looks SO GOOD! And yes, I like how you make this accessible to the average person, with recipes that regular people could actually pull off, and afford.
A thought or two: don't bother trimming the fat; it's full of flavor. Flame the cognac; that way, there won't be any residual alcohol taste. Otherwise: yum!
@@ufonomicon Have you taken a poll? But seriously, the taste of raw alcohol can be unpleasant in dishes in many dishes (desserts are the most notable exception, but even there....)
Dish itself looks okay, but i dont get your fear of heat? That crust looks mid, at best. All protein should be sizzling loud when you put it in the pan, and you can always lower the temperature by adding butter after the first flip
Seen this recipe circulating my favorite RUclips Chef's and this was definitely the most simplified one.. Love steak and cream sauce so this is going down tn... Also big shoutout to the tester on making the team.. Very cool Love that for him
Im so glad you're not going over the top with the recipes. Honestly i love this channel for its approachable recipes, im not about the spectacle of huge expensive cuts. Steak au Poive is one of my all time favorites!!! Can't wait to put it back in my lineup.
I've been wanting to make this for a very long time and I will be this weekend! Thank you Well done James - congratulations on making the school Basketball Team! 🥳
I'm from French Montreal and you pronounced it beautifully..looks delicious and I will try it. Costco has the best cuts of meat! Your son is so sweet - sounds like your biggest fan ❤
I clicked on this video randomly and didn't know what to expect, but I really like your down to earth vibe and straight-forward presentation. A lot of cooking youtubers use way too much editing and the pacing of the videos is too hectic. I like when you show the cutting board, it's really relaxing and visually satisfying.
I've been obsessed with the Steak Diane since I found it on tlyour channel...now I have another excellent recipe to use up the conyac up....love what your doing. Thank you!
I definitely want to try this. I really appreciate your emphasis on making your dish approachable. I also really liked what you said about the temperature of the pan. Every youtuber seems to say the pan should be screaming hot, but when I do that everything burns almost instantly. I do a touch over medium now and still get a great crust. Thanks for the video!
Nicely done. I am an exceptional cook myself, but I watch your videos as much for your family as your food. Nice work, my man. James - congratulations. Practice, practice, practice. vs
Steak looks amazing.... but SO happy to hear we have a basketball player in the mix too. James looked SO happy to share that news. :) Back to the food... I am not much of a red meat eater, but this one I am going to try. Thank you both (Jim and Tara) for all you do in bringing great recipes to our homes. LOVE your stuff.
Put the peppercorns in a little ZipLock baggie and smash ‘em with the meat hammer. I always use cheap brandy as it’s half the price of cognac. Love this recipe!
I used my husband's expensive Christmas gift whisky in French onion soup - only a couple of ounces one time b/c as there was nothing else handy but he was mad.
One of my lifelong favorite preps of steak. I also introduced my young son to this recipe when he was about 11 years old as part of he culinary awakening. I did the same with Steak Diane. Red Wine Reduction Sauce & lastly Sherry Cream sauce for steak. I should not fail to mention there a cream sauce made with cream, lemon, thyme, mushorrom and garlic is also awesome.
found your channel today & love it. I totally agree with you on cooking steaks. I felt I used to do a better job when just learning & I regulated my temp more, started following recipes & videos that swear my pan needs to be scorching hot & started to make terrible steaks. Love the way you mention wanting people to actually make the food & not getting expensive ingredients no average person can afford. Lots of RUclips cooking channels end up forgetting that. Congrats on making the team!
always love watching your videos! i like how you even add a little casual jazz in the back groud. little touches like that make a video special. Your chanel is my favorite since i found out that Laura Vitali isnt related to Mario Bitali
Thanks for watching!
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I'm glad that James doesn't know the taste of cognac.
Ever make the sauteed onion and dried black olives with sugar / vinegar recipe ?
Mortar and pestle to crush those peppercorns. Cheers from Canada 🇨🇦
I thought all that stuff was a brandy or whisky.
Really enjoy your video's. Thank you so much for always converting your ounces and pounds to grams, milliliters and kg's for us non-Americans (i e the rest of the world really... 🙂) Even better when you measure in tsp's, tbsp's and cups! Much appreciated!
For the alcohol, don't forget that a lot of liquor stores sell miniatures- maybe one ounce of the name brand
What a great idea 😝 The Cognac issue has always been my problem with this great dish. I never thought of those little bottles.
I use the little Vodka bottles to put vanilla beans in for homemade vanilla. Trying a couple of other spices, the jury is out on those.
Excellent suggestion!
Congratulations to the taste tester for making the team!
Cognac is a dry french brandy. In a pinch, it can be replaced by sherry, bourbon, or rum depending on the requirements of the dish. Sherry for dry, bourbon for mellow, rum for sweet. Have fun young chefs.
You could also use a non-Cognac French brandy. St. Remy is surprisingly good and is a fraction of the price of Cognac.
@@derekpiastrelli3213 I think he had a fan on, also not everyone is comfortable with it. so better to mention it before someone accidentally looses eyebrows lol
I use bourbon as a substitute often. It has that oaky flavor and works well.
There was a great steakhouse in metro DC about fifteen years ago called Ray’s The Steaks and he used port in his peppercorn sauce and it is yummy as well. I mostly use the most expensive brandy or cheapest cognac. Cook booze, you can’t lose.
@rosezingleman5007 ports are versatile when it comesto cooking, but I've always believed a good port requires a good dessert! Well, in my humble opinion.
I love the attitude of "I don't want you to be disenfranchised, I want people to actually make this" and it was reflected by your son, too - Excellent ideals, excellent vibe.
Same! Lots of folks out there with not as deep pockets.
us lowlifes need to eat good too!
When I trim fat off of a steak, I always put the fat in the pan, melt it, then sear the steak in its own fat! Delicious.
Best way to go. Never add oil!
Eat the fat. It has all the right nutrients in it. I’m on carnivore, best diet ever
That's very american
@@nnovatakaren5515really? What is American? Mexican American? Jewish American? African American? North Dakota? South Dakota? You are silly😊
Your children are a reflection of you and I can tell by James’ calm and confident demeanor what wonderful parents you both must be. It’s funny to watch his personality grow as a stranger but so lovely all the same. Thank you for giving us meals we would actually make and inviting us into the warmth of your home! As a Jersey girl in the west coast, hearing your accent is so nostalgic. I hope you and your family have a wonderful holiday!
And congratulations on making the team James!! Get those foundations in and get your cardio & weights up! 🎉
They offer the same to me- a gal from NJ who now lives in SC and just feel so happy to hear the NY accent and food details, like calling a pizza a "pie".
Heck yeah, Jersey guy in Ohio here. Feeling right at home watching them in a way :)
What a lovely comment! My dad would cook pretty good food and put it in front of us .. and then he'd yell at me and the bro' to shut up and eat up. We were not calm, confident kids by any means. However we did see the 'traditional' parental roles turned around (70s), which was a good thing. As a female I never was made to feel it was my 'job' to be domestic. My husband taught me to cook b/c his mother had taught him. I had a nice M-in-Law.
Taste Tester: "It's cognac. See I have no idea what that is."
Both Parents: "You shouldn't!!"
That killed me!! Love it. And congrats on making the school team, James!!
I really like how down-to-Earth and real your presentation is. The way you changed your mind about vegetable oil right there on camera, rather than edit around it, is one of the reasons your recipes have been the very few from RUclips that I actually make. Oh, and gotta love the giraffe whisk.
Thank you very much.
I have to agree. I don't subscribe to many cooking channels and there is a clear reason why if I want a clear idea of what to do next, this is explained beautifully.
I enjoy this channel. It’s a great, unpretentious place to learn new recipes. But the absolute highlight for me is listening to the wholesome interactions between family members. You’ve really created a wonderful space for people to tune in for a hot minute and feel like part of something special.
The spirit of what your family does here is as important as the recipes and cooking tips.
Congrats to James for making the team. Must be all that good eating.
French here!! Congrats, you are always on point with you French dishes with the recipes perfectly done as we would do over here ;)
Thank you.
I'm french too and i totally agree !
Moi aussi@@Le_Kokelet
I love how much care goes into production (beautiful shots, slick music, awesome recipes) and then suddenly giraffe-whisk makes an appearance. Keeps it grounded in reality.
i have the same whisk lol
I worked as a saucier in a nouvelle French and in a 3-star Michelin Provençal, In the Nouvelle Cuisine place, we used brandy only. In the 3-star Michelin we used a dash of vermouth and a dash of the brine the green peppercorns were in, in addition to the brandy - not enough to overpower the brandy, but to give the sauce a bit more complexity.
Congrats on making the team!!!!!!!
Congratulations to James! I really enjoy his taste testing...well done!
I love how you said, you’ll never see wavy or expensive steaks, etc on here. You want us to make the recipes. Good for you! I think you’ve found a really good balance on your channel! You show us how to elevate basic, quality ingredients into a doable dish. I mean, a lot of us know these things from years of experience. However, gs good to teach the younger generation and the ones who are just now really elevating their cooking. They want to learn, and do it on a realistic level. You give great information! Thank you. By the way, one of my favorite dishes! Looks delicious!
I put the oven at 300 and put the steak in for a little longer. That way, I don't miss my target temp. I would suggest to everybody to do the same. The heat just gradually gets through the steak and there's no crying. Thanks for the great videos! Love your stuff because you do things most people can easily do for their family.
I love this. Not only does the recipe sound great, but your added commentary about cost and tips about temperature and safety are great. Love that you brought your kid in as a taste tester because so many of these recipes kids may not like. Good to know that a teenager loved it. Congrats on making the team!
I love this channel so much. Between the recipes, the "I don't want to disenfranchise people" to sharing moments like James getting on the school basketball team. Just wholesome worthwhile content. Thank you and your whole family for all that you do!
Just put your peppercorns on a hard surface and crush with the underside of a steel bowl. It’s surprisingly easy. Or use the rounded side of a steel pan. Kind of a rolling motion.
Or use a small to medium sized sauce pan as a roller.
GAWD THAT LOOKS GOOOOOOOD!!!! YUM!😍
Whenever I don't know what to cook for the family... I just come to this channel and everyime it's turned out FANTASTIC, my wife doesn't know what's going on. HAHA!
Congrats to James! Another trick to cracking the peppercorns if you don't have a mallet is to use the bottom of the heavy sauté pan (with the peppercorns folded inside a cloth as you demonstrated).
This is my first vid from your channel. I fucking love how relatable, and genuine you guys are. Makes cooking much more approachable. Can't wait to dig in to your other stuff!
This has always been my favorite dish to cook for date night with the wife. Got excited seeing your video
This channel just keep pumping out delicious videos together with jummy vibes. Great inspiration for the everyday home cook :)
This has been my go-to for easy yet "impressive" for somewhat special occasions or just-want-to-treat-ourselves for years (ever since I made it the first time)! Not hard at all and so great tasting, anyone who likes a decent steak absolutely must give this a try.
Coming back from basketball practice to demolish a classic french steak dish sounds like the best childhood ever
I love watching and learning. I love the simplicity of this.
Hahahaha....love your son James. Love this show. Thank you for being so down to earth.
❤❤❤😅
Love seeing James’ sophistication increasing on the show. Congrats on making the team!
Omg that giraffe whisk is sooo adorable!
Well done James. Have a great season. So good to hear your review. Will make whatever James says is good.
Another damn good recipe, Jim and Tara!! That 9.9 rating is spot on! Keep on crushing it!
Huge congrats to James for making the team!!!
Hey James, came across your channel a year ago.
I love everything you do.
Straight forward and easy to follow recipes that consistently turn out perfect.
I always enjoy seeing your family with you.
Love watching you all taking bites off the plate together, just like what happens in my kitchen. Very relatable! Warm. Love it. Great looking dish made accessible. Thank you.
Congratulations, James, on making the team! 🎉 Yay!
Thanks!
Thanks very much 🙏
Thank you for debunking "screaming hot"! I have an electric stove that I somehow manage to make delicious meals on, but I sometimes burn my pan. I know electric runs hotter so I try to compensate, but this video shows me I can go even lower with my heat. This is one dish I have not yet mastered, and your video gives me confidence!
I prefer this delicious dish without the black crushed pepper, but everything else is as it should be.
You can really see how much it means to you when your son compliments your work. I love that. 13:10
I’m definitely making this steak for my husband!! Thank you.
Watching y’all at the end is a great reminder of how cooking a meal brings families together. Love it!
Way to go James! Steak recipe looks fabulous.
I love your videos first because of the taste tester and second because of the recipes! I'm trying one tomorrow night. Thanks!!🙂
Thank you, thank you, thank you!!!!!!! This has always been my favorite way to enjoy steak! And now you have provided a proper (correct) receipe...just in time for me to make for a Christmas Eve dinner with my favorite young!!! My granddaughter 🎉
Hope you and your granddaughter love it!
Ive never seen your channel before but you seem like a great cook and a wonderful father. Thanks for sharing this, i look forward to watching more.
The best part is at 14:00 where @Sip and Feast is explaining and the "TASTE TESTER" reaches for the knife to continue eating lol
OK, I tried it out, and now I'm going to make it for friends this weekend! Excellent. Thanks for the recipe!
I understand that making affordable meals is a big part of your desire for the channel but i'd definitely be down to watch some higher-end fancy meals to be prepared for special occasions. I like to wow my wife with fancy prepared meals on anniversaries, birthdays, etc. and it's a lot more meaningful to make it than it is to buy it.
Next week's video will be for prime rib, definitely a more expensive and special occasion meal.
@@SipandFeast When Trump gets elected and the economy turns around we'll all be able to afford prime-rib everyday, again!
Same, I want to see some waygu
Economy is just fine @@smellyfella5077
@@smellyfella5077lol
Thank you. You are only the second chef on YT that has said "Cook your steaks the way you like them- 6:30." God Bless and stay safe.
I’ve missed James. Nice to see him back. I love the way the two of you interact. Congratulations on making the team!
I love this channel! Thank you for the lessons, I’m 73 and still enjoy learning…OBTW, thee paper towel trick works great, have done that for many years 🥩
I always look for the “airline” bottle at the liquor store for recipe quantities. Unless you’re buying!
First time ever seeing this channel but appreciate that you don't want to use pretentious ingredients since you want the viewers to make it as well. And also one of the first people to talk about using medium heat at most for an electric powered stove. I rarely cook on my electric stove over #4 (goes to 10 as high).
The best most delicious food is always prepared well with the simplest ingredients‼
3:10 A burr grinder for coffee (not a coffee mill... a burr grinder) does an exceptional job at cracking peppercorns.
🌎🌎🌎The world’s best pepper mill is 🇫🇷PEUGEOT…of France.🇫🇷 They are a pepper and salt mill company first…and a car 🚘🚘🚘company second, yes, same company‼
Look and wait for a great sale…but I have owned mine for 39 long dependable years‼
And I expect it will continue for decades to come‼
I have a burr grinder…but I use it to grind y whole coffee beans‼☕☕☕
Gladys🇨🇦Toronto🇨🇦
@@gladysobrien1055 I'm def gonna look into that. Got a link to help me?
Thanks
Thanks very much!
You and your family have evolved into my favorite cooking channel.
Im dry brining tonight, going to make this tomorrow. I made the beef bourguignon last week for a dinner party and it was 😙👌
Walkin' in from the not-living room like you own the place.
That looks SO GOOD!
And yes, I like how you make this accessible to the average person, with recipes that regular people could actually pull off, and afford.
A thought or two: don't bother trimming the fat; it's full of flavor. Flame the cognac; that way, there won't be any residual alcohol taste. Otherwise: yum!
Incorrect. Most human beings appreciate a little alcohol taste.
@@ufonomicon Have you taken a poll? But seriously, the taste of raw alcohol can be unpleasant in dishes in many dishes (desserts are the most notable exception, but even there....)
It's all about the vibe. So great.
Dish itself looks okay, but i dont get your fear of heat? That crust looks mid, at best. All protein should be sizzling loud when you put it in the pan, and you can always lower the temperature by adding butter after the first flip
I appreciate you bringing up costs like that. Not everyone has a Costco or have access to modest priced east coast ingredients, like real Parm cheese.
Another great video. I really love seeing James grow up so fast. He is becoming a true great foody!
Seen this recipe circulating my favorite RUclips Chef's and this was definitely the most simplified one.. Love steak and cream sauce so this is going down tn... Also big shoutout to the tester on making the team.. Very cool Love that for him
My grandma was French. I have made some of the best dishes from her recipes.I am trying this recipe the next Sunday!
Thank you and thanks for keeping the recipes budget friendly. So important these days. Warm regards, Carolyn
Im so glad you're not going over the top with the recipes. Honestly i love this channel for its approachable recipes, im not about the spectacle of huge expensive cuts. Steak au Poive is one of my all time favorites!!! Can't wait to put it back in my lineup.
I've been wanting to make this for a very long time and I will be this weekend! Thank you
Well done James - congratulations on making the school Basketball Team! 🥳
I'm from French Montreal and you pronounced it beautifully..looks delicious and I will try it. Costco has the best cuts of meat! Your son is so sweet - sounds like your biggest fan ❤
Love your recipes and your channel man, Please keep sharing these delicious meals!
Thanks.
I clicked on this video randomly and didn't know what to expect, but I really like your down to earth vibe and straight-forward presentation. A lot of cooking youtubers use way too much editing and the pacing of the videos is too hectic. I like when you show the cutting board, it's really relaxing and visually satisfying.
Perfect timing because I just bought some beautiful NY strip steaks. I can't wait to make this recipe. Thanks, guys.
I've been obsessed with the Steak Diane since I found it on tlyour channel...now I have another excellent recipe to use up the conyac up....love what your doing. Thank you!
I definitely want to try this. I really appreciate your emphasis on making your dish approachable. I also really liked what you said about the temperature of the pan. Every youtuber seems to say the pan should be screaming hot, but when I do that everything burns almost instantly. I do a touch over medium now and still get a great crust. Thanks for the video!
NY Strip is my favorite cut. Can't wait to make this! Also, I like that you went back to the music from your older videos. This jazzy tune is my fav.
Not only are you guys the best, but my daughter thinks I'm the greatest chef in the world because I follow your recipes. Just wanted to say thanks!
Man I love your channel, thank you. Always so wholesome - both the food and family!
Made this tonight for the family. Great recipe. Everyone gobbled it all up. Paired it with a really beautiful Cabernet Sauvignon.
Nicely done. I am an exceptional cook myself, but I watch your videos as much for your family as your food. Nice work, my man.
James - congratulations. Practice, practice, practice.
vs
Really enjoy your channel! I've made a bunch of your recipes. All turn out to be family favs! Nice work.
Thank you for all the great recipes.. always good always well executed. never sad
Steak looks amazing.... but SO happy to hear we have a basketball player in the mix too. James looked SO happy to share that news. :)
Back to the food... I am not much of a red meat eater, but this one I am going to try. Thank you both (Jim and Tara) for all you do in bringing great recipes to our homes. LOVE your stuff.
Like your matter-of -fact presentation and frugal ways. Thanks for the tip, "its not the heat but a dry steak that makes it crust"...nice job
Wow … looks great! I never saw this dish made before … can’t wait to make it … thank you … excellent video
Very good presentation and it looks good!
Put the peppercorns in a little ZipLock baggie and smash ‘em with the meat hammer. I always use cheap brandy as it’s half the price of cognac. Love this recipe!
I used my husband's expensive Christmas gift whisky in French onion soup - only a couple of ounces one time b/c as there was nothing else handy but he was mad.
I just found this channel about two weeks ago, and everything looks fantastic. Going to make this one. Thank you, and greetings from Texas.
Many thanks for the recipe. Beautifully done. For my taste, I’d do it rarer, but it’s up to each one, of course.
One of my lifelong favorite preps of steak. I also introduced my young son to this recipe when he was about 11 years old as part of he culinary awakening. I did the same with Steak Diane. Red Wine Reduction Sauce & lastly Sherry Cream sauce for steak. I should not fail to mention there a cream sauce made with cream, lemon, thyme, mushorrom and garlic is also awesome.
Fabulous recipe! Thank you all.
I made this last night and it was probably the best dish I've made at home. This is a great recipe, you should try it.
seems cool to be a dad. im diggin it
THank you for sharing this, can't wait to try it! And props for the giraffe whisk!
found your channel today & love it. I totally agree with you on cooking steaks. I felt I used to do a better job when just learning & I regulated my temp more, started following recipes & videos that swear my pan needs to be scorching hot & started to make terrible steaks.
Love the way you mention wanting people to actually make the food & not getting expensive ingredients no average person can afford. Lots of RUclips cooking channels end up forgetting that.
Congrats on making the team!
always love watching your videos! i like how you even add a little casual jazz in the back groud. little touches like that make a video special. Your chanel is my favorite since i found out that Laura Vitali isnt related to Mario Bitali
Another great video. Your videos are real and that's what I enjoy about watching them. Happy holidays
I can’t with this channel. Widest smile on my face every time I come here 😊
Good presentation, and I love the giraffe handled whisk.