Gordon Ramsay's ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak

right the guide to cooking the perfect steak hot pan the secret here is to make sure that we literally sear the steak and not boil it season it first beautifully done get some nice large grains of pepper so you got a nice bit of heat mop up all that seasoning and sort of push in for most important parts to make sure you take them out the fridge 20 minutes before you actually start cooking them cooking a steak that's stone cold in the center you have to overcook it on the outside pans just started smoking touch of oil in all that round and then just lay the steaks away always away from me and let the pan do the work that's the kind of noise you want to hear in the pan every time that nice sear again pair of tongs turn it over very carefully literally 30 seconds the pan you can see the color beautiful that layer of fat on the back of the sirloin you want to render that down as well that's it there so hit that into the pan use the pan to your advantage tilt the pan let all that hot fat olive oil run down the back and it starts to sear the steak even better and put it over the garlic in nice little flavor of the steaks doesn't need to be peeled just lightly crush and then like it's a really nice flavor to the steak turning every minute to got that nice even color and if you're turning your steaks every minute it starts to cook evenly then at a time it's really nice to get that nice fragrant sort of time and touch more I quite like my steaks rare so rare is here opposite the palm at the top medium is there and well-done is at the top of your wrist and now I'm going to start off with my butter little knobs of butter this is where the state starts to take on a completely different flavor tilt the pan there just base the steaks that five-time like garlic nothing's burning and that's why we started off with olive oil pepper garlic some sort of brush the garlic over off with the gas take them out beautiful let them rest and off and then from there slice rare going on to medium rare

Channel: Hodder Books

Views: 25,082,792

Rating: 4.8876176 out of 5

Keywords: Cooking, Food, Gordon Ramsay (Chef), Chef (Profession), Recipe, steak, ultimate cookery course, channel 4, how to cook the perfect steak, hodder, hodder&stoughton, hachette, publishing, books, reading, perfect, medium rare, meat, ramsay, ultimate, cookery, culinary, dining, author, Kitchen Nightmares

Id: AmC9SmCBUj4

Length: 2min 31sec (151 seconds)

Published: Mon Nov 12 2012

Reddit Comments

[u/Rydel6]

Why didn't he show the inside of the steak?!

[u/Mast3rPooh]

For those of you wondering why he flips it multiple times, look at Heston Blumenthal's "The Perfect Steak" video. He explains the reason for this "new" technique compared to the old "only flip it one time" version is to allow more even heating and thus better cooking of the steak. Though the difference between Gordon And Heston is Heston flips it every 15 seconds whereas Gordon is only once a minute.

[u/JavaPants]

Okay, so I've never been a fan of steaks. The only ones I've tried are the ones my dad ate when I was little. He always broiled them in the oven and cooked them well done. From what I've been hearing on reddit the past few days, well done is literally worse than the holocaust. Should I give steaks another try with something like medium?

[u/[deleted]]

this way works pretty well for me

[u/RedAero]

Very important, he says otherwise here but he does in another vid of his: never use olive oil, it smokes too soon. Use vegetable oil, its smoke point is higher. Both will work, but one of them will cause your neighbors to call the firemen.

In short, this vid of his is better: https://www.youtube.com/watch?v=1FYZHkjgwdc

Short, simple, to the point.

[u/[deleted]]

I don't get the wrist thing 'rare, medium rare, well done', and he'd move up his forearm? What did that mean

[u/dar482]

I know he simply says "Rest," but I cannot overstate how important it is to rest a steak. Screw all the work you did with searing the steak, butter, the herbs, getting it nice and rare, etc., it all goes out the window if you cut immediately, let all the juices run out, and end up with a dry steak.

Heston explains:

http://youtu.be/5-9NgOZuUXM?t=2m41s

[u/crow144]

I've done this one a few times now. I recommend..

[u/spriteburn]

i followed this exact recipe last weekend! here is the result:

raw

prepared

inside