There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly cook and mark, Grilled Steak with Lemon-Thyme Butter. For large get-togethers or celebrations, Jacques’ Spicy Rib Roast packs a tangy rub and makes an impressive centerpiece. Veal Chops with Caper Sauce uses the under utilized fresh sage for an herbal note, while Braised Beef in Red Wine becomes a delicious meal from an often overlooked cut.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)