Well Done Steak SO GOOD Gordon Ramsay Would Eat It!

today i'm going to show you how to master the art to cooking a really good well-done steak okay guys here's what i've got going on right here here i have a ribeye okay and the nice thing about a ribeye is that it's not super thick so we're not going to have to finish it in the oven over here i have some black pepper some kosher salt some garlic cloves and some fresh bay leaves all right and the one thing about fresh bay leaves is that look how green that is all right just absolutely absolutely much more flavor than a dried bay leaf okay so what we want to do is we're going to start we're going to season and you want to season from up top let it rain down on your steak some kosher salt and some black pepper okay now we're going to get our saute pan ready all right so we got our steak hanging out here ready to go now i have my pan burner on but it's not too hot yet i'll explain why in a second so today i'm going to add some infused olive oil which i just have some olive oil infused with rosemary some fresh garlic okay now to the oil what i'm going to do is i'm going to add two anchovy flakes okay and the reason i'm adding it now is because i don't want them to burn if this oil was hot they would burn now anchovy flakes okay when you cook with anchovies once they dissolve into the oil it gives it such a nice nutty flavor all right so the anchovies are cooking pans on a medium medium-high heat today we're going to add our ribeye i'm just going to place that right in here give it a really good press you want to get a really nice sear on this steak okay now we're going to season this side here a little more kosher salt a little more crushed black pepper and what you want to do is we're going to let this side go for about three to four minutes you know it's ready to be flipped when the steak will release itself from the pan three to four minutes medium heat all right guys so here we are right at it so let's give this guy a flip it's gonna get a nice gentle flip press it down oh what a beautiful sear on that okay now what you wanna do is we're gonna add our garlic our fresh bay leaves [Music] and some butter [Music] we're going to work this in here [Music] scraping up all the nice fun bits all right now we want a base get this in here just really alright so what you want to do now is you want to make sure you turn your burner down if you're cooking in the cast iron you know the cast iron pan retains the heat if you're cooking in a stainless turn it down all right so we're going to hit it baste it one more time and let's get everything right up here we're going for flavor here [Music] now what we're going to do is we're just going to let this cook slowly for about four to six minutes on a very low heat okay guys it's been about four or five minutes and i actually shut the pan off all right let's get a temp on this a little instant thermometer here what are we looking at here about 180. yeah that's done so now what we're going to do is we're going to take it out and put it aside we're going to cover it with tinfoil and we're going to let it rest all right guys so the steak's been resting i let it rest for probably six eight minutes let's take a look at it here oh yeah oh yeah look at that let's get these out of here all right look at the juice coming off of this thing absolutely outstanding all right let's get into it right now all right guys let's give this a nice cut right here right look at that how to come out perfect all right guys let's get into this right now i got a piece right here i just kind of cut up right there right look at that nice and juicy well done steak oh guys that is absolutely perfect like butter super juicy nice and tender well done steak well guys i hope you like this recipe drop me a comment let me know what you think hit the subscribe button and for another good video be sure to watch the video that's on your screen right now i'll catch you right here next time

Channel: Cook In The Weeds

Views: 30,699

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Id: VV3Vmy6l5UU

Length: 4min 45sec (285 seconds)

Published: Mon Mar 28 2022