We have been fascinated by Master Chef Gordon Ramsay and want to explore and learn from his culinary expertise.
We believe that his method of cooking steaks is nothing short of legendary. In this post, we will research online and summarize his steak cooking method.
Room Temperature is Key: Take steak out of the fridge at least 30 minutes before cooking. This allows for even cooking and prevents the dreaded grey band.
Season Like You Mean It: Don't be shy with the salt and pepper! Generously season both sides of the steak right before it hits the pan.
Get That Pan Screaming Hot: Ramsay emphasizes the importance of a scorching hot pan. This creates a beautiful crust and locks in the juices.
Sear It Like a Pro: Add a touch of oil to the pan (Ramsay prefers olive oil), then lay the steak away from you to avoid splatter. Let it sear undisturbed for a few minutes to develop that gorgeous crust.
Flip and Repeat: Once the first side is beautifully seared, flip the steak and sear the other side. Ramsay often uses tongs to sear the edges of the steak as well.
Butter Bath: This is where the magic happens. Add a knob of butter to the pan, along with aromatics like garlic and thyme. Tilt the pan and baste the steak with the melted butter for extra flavor and moisture.
Rest and Relax: Once the steak reaches your desired doneness (use a meat thermometer for accuracy!), take it off the heat and let it rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Finally, a steak worthy of Chef Ramsay's praise.
Jay's steak mastery has earned the ultimate seal of approval. Aspiring chefs including ourselves, take note!
Why Ramsay's Method Works
Science-backed: Bringing the steak to room temperature ensures even cooking. Searing in a hot pan creates the Maillard reaction, responsible for that delicious crust and complex flavor. Resting allows the muscle fibers to relax, resulting in a more tender steak.
Flavor-focused: Basting with butter and aromatics infuses the steak with incredible flavor.
Simplicity at its Finest: While the results are impressive, the method itself is straightforward, making it accessible to home cooks of all levels.
Beyond the Basics:
We've already covered the core elements of Ramsay's technique: bringing the steak to room temperature, seasoning generously, searing in a screaming hot pan, and basting with butter and herbs. But let's delve deeper into the why and how behind these steps.
The Science of Searing:
Ramsay's emphasis on a scorching hot pan is crucial for achieving the Maillard reaction, a complex chemical process that creates hundreds of flavor compounds and gives the steak its characteristic brown crust. This intense heat also helps to lock in the juices, resulting in a more tender and flavorful steak.
The Flipping Debate:
While some chefs advocate for a single flip, Ramsay champions frequent flipping. This technique promotes even cooking throughout the steak, preventing the outside from burning before the inside reaches the desired doneness. It also allows for more precise control over the cooking process, especially for thicker cuts.
Butter Basting: More Than Just Flavor:
Basting the steak with melted butter infused with garlic and herbs not only adds another layer of flavor but also helps to keep the steak moist and tender. The butter creates a luscious sauce that coats the steak, enhancing its richness and complexity.
Rest: A Crucial Step Often Overlooked:
Resting the steak after cooking allows the muscle fibers to relax and the juices to redistribute throughout the meat. This results in a more tender and flavorful steak that's less likely to lose its juices when sliced.
Choosing the Right Cut:
While Ramsay's technique can elevate any cut of steak, he often favors ribeye and sirloin for their flavor and marbling. However, he emphasizes understanding the characteristics of each cut and adjusting the cooking time and temperature accordingly.
Beyond the Technique:
Ramsay's approach to cooking steak extends beyond just the technical steps. He stresses the importance of quality ingredients, respecting the meat, and understanding the science behind cooking. This holistic approach is what sets his technique apart and allows home cooks to achieve truly exceptional results.