Marco Pierre White's guide to Steak

Great opinions, but I feel like an opinion given on any subject will be more easily agreeable to an audience when holding a large knife...

He’s right about judging a restaurant on steak. I went to a vegetarian restaurant and when I asked for steak they said they didn’t have any. Clearly a bad restaurant. (sponsored by Knorr)

The ultimate steak is steak-shaped knorr stock pot

I like that he starts his explanation with a cut I’ve never heard of.

"when you serve an 8oz ribeye, It's a bit mean." PREACH

I love how he doesn't diss other restaurants and he says stuff like "was I cheated no I was happy" he's so humble

I was a butcher for a while and my favorite cut is a tossup between onglet (hanger steak) and teres major (shoulder tender). There’s only 1 onglet and 2 tenders per cow, but the onglet is a vestigial muscle so super tender and good fat content and the shoulder tender is as flavorful as a ribeye and just as tender for half the price if not cheaper. They just aren’t as widely available since the shoulder tender sits on top of the chuck and places would rather just sell a chuck roast. I would always snag them for myself, though.

I just love how he talks while waving that chefs' knife around the whole time. 😂

Whichever one you want, first you make a paste. Salt and pepper wash off in the pan, but a knorr cube will season the meat

Whichever one you prefer most is fine. It’s your choice.

What a legend! I thought Marco would be a shill for fillet, but he spoke the truth, instead. My respect for this man grows everyday.

I was a butcher for a few years and I’d have to say my favorite cuts would be considered “ junk meat” by most. The chuck eye steak or aka the poor man’s rib eye, or the flat iron steak aka butlers steak.

This is why this man is my cooking hero. Forever humble and is not where he is today without determination.

"You can cook the steak, or you can let the stock pot cook the steak. It's your choice really."

I love how hes just casually waving a knife around the whole time.

Wow, I think his take on Fillet is so spot on. I live in Texas where Ribeye is king but personally my favorite is Top Sirloin.

Entrecôte is boneless rib steak Formed by cutting a steak from in-between the rib bones. What he is showing as a "entrecôte" is actually a contre-filet or what is called a strip steak or NewYork in the US.

Rump in the US is pretty much top sirloin, can be good as a large sharing steak but you need to cook it in a way that tenderizes, either sous vide, or just a slow reverse sear

The onglet steak, or what we call the “hanger” or “butcher’s” steak here in the US, is a great cut. Hard to find but a must if you ever come across one.

A great chef, he has ascended to greatness because he just doesn’t give af! Giving his Michelin stars back cemented his greatness. Legend.