Gordon Ramsay Shares Secrets to Cooking the Perfect Steak

Gordon Ramsay Shares Secrets to Cooking the Perfect Steak

Chef Gordon Ramsay of the famed “Hell’s Kitchen” and “MasterChef” television shows might be a 16 Michelin star holder for producing sophisticated French, English and Scottish cuisines but he has one secret passion and that is steaks. And of course, when it comes to steaks, he has a lot to say and his methods are something most chefs covet. Known as the rock star of the culinary world, Chef Ramsay has a throng of followers and when he talks or shares about something, everybody listens especially when it comes to cooking tips.

Owner of over 15 restaurants worldwide, he is a person everyone looks up to when it comes to the culinary arts, whatever type of cuisine it is. When asked to share a few tips on how to properly cook a steak, Chef Ramsay did not just share his secrets, he showed it through a video that can be shared, reposted, and tweeted over at YouTube.

How to cook the perfect steak the Gordon Ramsay way

Most people believe that in order for a steak to be perfectly cooked, it has to grilled. Unfortunately, that is the first mistake everyone makes because according to Chef Ramsay, to cook the perfect steak, one must have a stove, a pan, and lots of butter. There is no grill marks nor broiling necessary as steaks should look presentable, moist, and succulent, thus one must learn the art of literally searing the steak.

Before the actual cooking, make sure to season the steak generously with salt and pepper, nothing else. Large grains of freshly ground pepper should coat the top and bottom of the steak to add a little bit of heat. Always remember that the steak should be taken out of the fridge 20 minutes before cooking it.

Once the pan on the stovetop is hot enough, put a drizzle of olive oil and spread it evenly. Lay the steak away from the one cooking it and be sure that a “sizzling” sound must be heard. This sound will be the indication that the pan is ready for cooking.

Turn the steak over once the bottom side is seared perfectly. Do the same to the top portion of the steak and to have an evenly seared steak, make sure to render heat on all sides of the steak. For a rare steak, cooking each side for 30 seconds will do the trick.

Add a few pieces of crushed garlic to the pan for an even better flavor and taste. Turn the steak every minute to cook it perfectly or medium rare and pop in a few twigs of fresh thyme to add a savory fragrance to the steak.

Once the steak is almost done, put a dollop of butter. Baste evenly and add more olive oil to avoid burning the butter. This will completely change the way the steak tastes and after eating this yourself, no other cooking method will do. In less than three minutes, a rare to medium rare steak is ready to be enjoyed and bring happiness to every meat lovers out there.

Other steak tips to know from Chef Ramsay

Before cooking a steak, one must know how to choose the cut. There are over ten cuts available in the market and because of this, many are overwhelmed as to which one they should choose. Picking up the right steak cut is not rocket science; all people need to know is how much each cut costs or how big each one should be.

Rib-eye Cut

This steak cut is considered as the chef’s favorite out of all the available cuts in the market because of it’s texture and fat marbling. Furthermore, it is the most affordable cut without sacrificing the amount of fat for trimming, getting about 200 to 250 grams per serving.

Filet Cut

This is the most expensive cut anyone can buy in the market thus each serving only gets 100 to 125 grams. It is considered as lean meat with short fibers and truly tender when eaten. When buying from the butcher, ask for the middle piece of the filet, not near the end and make sure that the sinewy chain is removed from the sides.

T-bone Steak

Each serving can provide from 350 to 450 grams as it is inclusive of the bone. There is perfect fat marbling on the side, making it a decent cut to get about 200 to 250 grams of sirloin meat or filet. What more, delicious bone marrow can be used to add more flavors to the steak by allowing it to be spread during the cooking process.

Of course, if all else fails, one can opt to eat out and have a succulent meal prepared for them instead. As there are various quality and excellent steakhouses in the country, like the Black Angus Steakhouse which has been serving ridiculously tender steaks since the year 1964, one will not have a difficult or stressful time looking for the perfect place to have the perfect steak meal.

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