Marco Pierre White's guide to Steak

The ultimate steak is steak-shaped knorr stock pot

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)

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

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

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

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

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.

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

me, a lady: eh, not a fan of fillet steak marco: ladies tend to preffer it me: i love fillet steak

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

"You can cook this rare, or medium-rare, or just gnaw on it raw in a corner - 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.

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

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

Needs more stockpot. Make a paste and rub it in.

I listen to Marcos advice. He knows what he is talking about

Such passion for taste in our nature

Steak is probably the easiest thing to cook well but the most difficult ingredient to select well. If you can pick the right steak from your butchers and you know the simple way to cook it, you don’t need a restaurant ever again