EVERYTHING FOR STEAK LOVERS
For D. ♥
1 Whole Garlic Clove
Butter, for Fillet or Rib-Eye Steak
Don’t season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.
Choose a heavy-duty frying pan with a thick base and, ideally, a non-stick coating. Don’t overcrowd the pan – cook the steaks one or two at a time, then heat them through in the sauce later.
Gordon uses lobster-style tongs for easy turning. Don’t turn the steak in the pan until it has had at least a minute of cooking each side. That way it develops a delicious caramelised flavour.
Oils to use
Use groundnut oil for cooking steaks as it can withstand high-temperature cooking without burning and spoiling the flavour. Finish with a little butter at the end of cooking, if you like.
The cooked steak needs to rest for at least 5 mins and will retain its heat in a warm place for about 10 mins.
Checking for ‘doneness’
Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should be only lightly bouncy; well done will feel much firmer.
TO FOLLOW GORDON RAMSAY STEP BY STEP:
Steak by Mark Schatzker
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