Gordon Ramsay Cookalong – How to Cook a Perfect Steak Recipe

This recipe comes from Gordon Ramsay’s F Word.
Gordon advises, “Don’t forget to cook a steak for the big evening. If you adhere to these straightforward guidelines, it will be a breeze.

Ensure the pan is heated thoroughly. Without heat in the pan, you won’t achieve any color, and without color, there’s no flavor.”

Make sure the steak is at room temperature, as a relaxed steak cooks faster and won’t be cold in the center.

The ingredients required to create a perfectly smoked steak are quite simple, so when you’re out shopping, grab a steak for a delicious meal.
Keep in mind that cooking steaks on the stove can generate a lot of smoke.

Be sure to open the windows before you begin and turn on the exhaust fan.

New York Steak (or perhaps your preferred cut)
– Salt
– Freshly Cracked Pepper
– Butter
– 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.

When it comes to selecting the best cut of steak for a perfect steak, options like ribeye, fillet, and sirloin are popular choices.

Ribeye is known for its marbling and rich flavour, making it incredibly juicy.

Fillet is tender and has a milder taste, while sirloin provides a good balance between tenderness and flavour.

Ultimately, the choice depends on your personal preference and desired doneness.

Gordon Ramsay emphasizes the importance of seasoning your steak generously with salt and freshly cracked pepper.

He suggests seasoning the steak at least 40 minutes before cooking, allowing the salt to penetrate the meat.

Additionally, you can enhance the flavour by adding aromatics like garlic and herbs such as thyme or rosemary during the cooking process.

Allowing the steak to come to room temperature before cooking is crucial for achieving even cooking.

A cold steak will not sear properly in the pan or cast iron skillet, resulting in a grey and unappetizing exterior.

By letting the steak rest for about 30 minutes, you ensure that it cooks evenly and develops a beautiful crust.

Gordon Ramsay recommends using a hot pan or a cast iron skillet to achieve a delicious sear on your steak.

Begin by preheating your pan until it is smoking hot, then add a splash of olive oil.

Once the oil shimmers, place the steak in the pan and allow it to sear without moving it for a few minutes to develop a good crust.