Julia makes easy pan-seared strip steaks and a fresh herb persillade sauce.
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Get the recipe for Persillade:
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You said the same thing about the name "persillade" but reverse in a beef tenderloin recipe video 😵💫 which is it 😅
Nicely done. Your pups are beautiful!
I'm french and you were saying "persillade" right before, without giving a full lesson on french spelling, the "ill+ vowel" is pronounced like the y in yolk
Anyway great vid and it's funny to see the french guy getting cooking lessons from an American lol
Lovely dogs! I love you more and more dear Julia. You have a good heart, I am sure. Give a hug to your dogs for me! I am vegeterian but I really enjoyed your recipe. PERSILLADE, you said you don't know why WY pronounce that way, pér·si·yad. In French when there is an I before two LL , we don't pronounce the L, but Y, like yellow. I am a French teacher and I like you very much.
Persillade is pronounced “pair-see-yad”(approximately). The double ll is pronounced like the y in “yet”. And the a is bright, as in “pad” or “mad”. The final e is silent, but not the d that precedes it. In fact, the e is there to tell you you must pronounce the preceding consonant.
Julia’s “mispronunciation” is the correct one actually—not what she is saying.
I love how beautiful you explain everything. Love it all and looks delish!!
Your dogs are beautiful
My goodness! I have never ever attempted to cook steak. It seemed so daunting and I didn’t want to waste a perfectly good piece of meat. I tried this EASY recipe and hallelujah! Never imagined that gorgeous steak could be made in a skillet. So easy and oh so delicious. I’ll be making up for lost time 😄 and will make this every other week. ATK and Julia, I can never thank you enough!!
Would this method work for any kind of steak?
We do the steak just like you do thank you for your direction. That sauce looks wonderful I will be trying that. I also love cilantro.
Julia, I love watching you in the ATK studio kitchen, but watching you cook in a home setting is awesome! I feel like an invited guest. Thank you.
Guuuuurl….. don’t smush your salt spoon into your raw steak, then scoop up more salt with it…..
Julia, any tips for keeping steak warm, yet allowing it to rest, before serving?
Ms. J, do you now have your own show apart from ATK & Cooks Country?
I,
Poo. Ok)?~}!}}
Yum
She's been getting out the non-stick skillet for almost everything these days. Would be good to see more stuff using cookware that doesn't have to get thrown in the trash after a year or two.
Nothing real special here. If you have actual access to a grill, nothing compares. Use it. This method is no substitute. If not, just use a cast-iron pan to get a great sear and monitor for internal temp. Be careful of salt. I found this method too salty for me and it's easy to prepare steaks overdone as in the video. Beef is way too expensive right now. Don't experiment. As far as the persillade …. ehh … Just make a nice salad. I love ATK, but this process is only so-so … nothing incredible such as Bridget's butter-based cod … or, ages ago, Kimball's brilliant method of how to cook a pork chop which I still use today! Thanks, Julia. It's just not my cup of beef … Glad you can have NY Strips once a week … Why do you never respond to viewers?
I thought salt dehydrates. How does it make stake juicier?
ATK,JULIA Hello, I’ll have to give your steak method a try, also that sauce, looks so great THANKS ,,CHERIO,🇺🇸🇺🇸🇺🇸🇺🇸
My Italian Nonna used to make almost the same sauce, we called it mutlutch. No capers or pickles but sometimes she would add and anchovies. She would make about two dozen pints at a time, we lived on our farm so we had plenty of parsley.😋😋😋😋😋😋
Looks delicious. Will be making.
I doubt anyone from ATK really monitors these comments but here goes. It is so frustrating that ATK and CC continually feature recipes and publish cookbooks for "regular" and specialty diets such as diabetic. low carb, vegetarian, keto, etc. but most recipes continue to feature sodium as a primary seasoning. The numbers of folks with heart and kidney conditions that require severely restricted sodium diets is huge!!!! But still, most every recipe features sodium and oftentimes in more than generous quantities. The sodium content in this recipe alone is significantly more than my husband is permitted in an entire day! Is it not possible to have a flavorful steak, or soups and stews, meatloaf, burgers, ethnic foods, etc without this huge quantity of added sodium? I have been struggling for years and it is so discouraging that ATK and CC continues to create flavorful recipes that are not available to a large portion of the population.
Nice job Julia looked so tasty !!!
I have seen ATK make the Persillade sauce many times before, seems very universal and can be used on veggies or fish. or as Julia says anything. Now I want to shop for steaks tonight.
5:48 No Julia😡
You are Fabulous❤️😂❤️😂
Never cook on Hi on nonstick cookware.
Ian is a lucky, lucky man. And I’ll bet he knows it, too! 🙂
Adding parsley to my grocery list!
OK. I'm shocked! 😳
I can't believe you're NOT using a cast iron skillet.
🤔
I like to joke that if it doesn't Moo when you stick a fork in it it's done .
Persillade is pronounced persi-odd. Go back and watch Jacques Pépin. It’s French from persi (parsley) and ai (garlic).. ai as in aioli. Maybe that’s where you got it from.
julia, i'm shocked you used a (horrors) nonstick skillet — is atk abandoning cast iron? i've noticed a lot of the videos are featuring nonstick. why?
Love your videos. I’m looking forward to cooking mean big chunky, nutty, chocolate chip cookies! Crisp on the outside, soft inside!!
Thank you thank you Julia!
Julia, you are really a great chef!
Must have been cold in that kitchen
Steak looks delicious too.
what a fantastic dinner – I will try this
Julia, I always feel as though you're speaking to me.
You're dogs looked more like "mom, don't you love me enough for a bie of steak?" Rather than evil eye!
This week I'm tackling the grill, I'm determined to get veggies and sides to taste as good as the main!!
XOXO