Everything for Steak Lovers

TBone Steak Print

EVERYTHING FOR STEAK LOVERS

For D. ♥

Ingredients:

1 Steak

Groundnut Oil

1 Whole Garlic Clove

Herb Sprig

Butter, for Fillet or Rib-Eye Steak

by Gordon Ramsay

Seasoning

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.

The pan

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.

Tongs

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.

Resting

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:

http://www.youtube.com/watch?v=AmC9SmCBUj4