Gordon Ramsay – How to Cook a Perfect Steak
This recipe derives from Gordon Ramsay’s F Word
Gordon Says “don’t forget to cook a steak around the big night. If you follow these simple rules, it’s going to be easy. Let the pan get nice and hot. If there’s no heat inside the pan, there’s no color. If there’s no color, there’s no flavor”. Make sure the steak is relaxed, meaning it’s at room temperature. A relaxed steak will cook quicker, and won’t be stone cold inside the center. Ingredients needed in order to smoke a perfect steak couldn’t be simpler, so grab a steak next occasion you’re on the market, and purchase to a delicious meal.
Keep under consideration, stove cooked steaks can produce plenty of smoke while cooking. Open the windows before starting, and turn around the exhaust fan.
New York Steak (or perhaps your preferred cut)
Freshly Cracked Pepper
Neutral Oil (flavorless olive oil)
Use a generous number of salt and pepper to season the steak, and gently press it into your meat along with your fingers. The thicker the cut of steak, the greater salt and pepper you should have.
Use a whopping pan in order to smoke steak. Cast iron pans perform most optimally for this particular meal. Get the pan nice and hot, you can add the oil. Wait for the oil to heat, it needs to just commence to smoke before adding the steak. Add the steak and push it down inside center with the fingers to be sure the entire steak is touching the bottom from the pan.
It’s extremely important to only flip the steak once during cooking. Moving the steak around while cooking it’s going to only drain it of essential juices and lead into a less than desirable result. For rare, cook 2-3 minutes within the first side, then flip the steak. About 1 1/2 minutes in the second side, melt butter into your pan. Spoon the butter above the steak, ensuring to pay the entire steak. When the steak is only about finished, transform onto it’s back, fat side down. Cook for approximately 30 seconds to lessen and soften the strip of fat. Remove steak from pan, and baste again with butter in the pan. Leave to relax, then slice if desired.
You can test doneness with the steak by comparing the firmness from the steak to regions of your hand. Rare is on the thumb muscle, near your palm, medium is close to the outer side of your thumb, and well-done is how your wrist meets your hand. Watch the video for just a visual explanation of firmness. Embedding is disabled around the video for reasons unknown, and you can watch it by clicking the url.