Marco Pierre White recipe for Steak with flavoured butters

Bollocks like neutron stars, this man. He gets to the top of the culinary world, earns his 3 Michelin stars, then gives it all away to cook for the common people. Fucking. Legendary.

chefs like him don't need a cooking show. he has surpassed beyond that level.

He's so calm, relaxed, and self-assured, like he could do this in his sleep, doped up on tranquilizers. I respect that level of confidence.

It's so helpful that he explained here what no one else ever seems to talk about - that steaks are aged differently and have different moisture contents/textures. The tip about just watching for the "blood" (myoglobin-tinged water) to rise up and out of the steak as the proteins contract is a great one. Meat thermometers are probably the best way to tell for home cooks, but they're frowned upon in a lot of the culinary world so I see where Marco is coming from.

When its all touchy touchy.. you got to know the meat you are working with.

Im just going to start eating whole knorr stock cubes for marco.

This s guy is a cooking God. He's humbled himself since retiring.

Marco comes across as a well educated chef , trying to do things as simple as possible . . . Gordon comes across as a hot head chef who knows his stuff but wants others to keep up . . . and Jamie comes across as your best mate who happens to be a chef and getting paid more than he should for it

I made this with a New York strip. It was AMAZING. My wife loved it. Came out a nice medium rare. And the fat was perfectly rendered. Thank you chef Pierre.

Laughing at the people who say he's a much better chef than Gordon because he doesn't yell or cuss 😂 he's probably the only person who made Gordon cry

I’m on a Marco Binge lately. Cant afford to cook or buy the ingredients, but it’s better than Saturday morning kitchen or the other dozen cooking channels that we get every weekend morning without fail.

Even though this clip is over 10 years old, it still teaches young aspiring cooks, to know about the ingredients before cooking with them!

His food are simple and done correctly. So many chefs make their food pretentious with decorations and pretty plates. Respect!

Marco, I am just a retired old guy now but, I am fascinated with cooking really delicious food. I have learned so much from you, and one of the greatest teaches is that I look for the blood to just begin to pierce the top of the steak for medium rare medium. Compound butters are a tremendous flavor enhancement to steak when in the mood for that little extra or when I have it on hand. I am cooking better and eating much better now than ever before because of the time you have taken to show people like me some of the simple basics to make food taste amazing. Thank You.

This man is good,. Extremely good at explaining the process of cooking his recipies.

Marco is the best chef. The explanations really help to understand what is happening.

Marco, much love and respect, from Baja California, Mexico.

Marco understands cooking is a simple art, no need to overcomplicate things

u know what yeah hes the best chef in the world using knor and for that hes criticized, but he's helping peeps like me rhat dont know shit about cooking

After all the hate for Marco using stock cubes, I decided to use a stock cube to make my last steak. Gotta say it tastes much better. He is right the paste doesn’t wash off and makes the steak better.