Pan-Seared Steak: Ramsay's Way

Cooking the perfect steak is an art, and who better to learn from than the world-renowned celebrity chef Gordon Ramsay? In this guide, we'll break down the steps to achieve a mouthwatering, perfectly seared steak just like Ramsay's signature recipe. From preparation to seasoning, searing, and resting, we'll cover all the essential tips and tricks to ensure your homemade steak dinner is a resounding success. So, get your pans ready, and let's dive into the world of culinary perfection with Gordon Ramsay's ultimate guide to pan-searing steak.

Let the steak come to room temperature

Allowing your steak to come to room temperature before cooking is a widely debated topic. Some sources claim that it is unnecessary and ineffective, while others, like Gordon Ramsay, believe it is crucial for achieving the perfect steak. Here are several paragraphs explaining the idea of letting the steak come to room temperature, as this is Ramsay's preferred method.

Firstly, letting the steak come to room temperature ensures even cooking. When a cold steak is cooked straight from the refrigerator, the centre remains colder than the outer layers, resulting in uneven cooking. By allowing the steak to warm up to room temperature, you ensure that the entire cut cooks consistently. This consistency in cooking temperature is Ramsay's primary reason for letting the steak rest before cooking.

Secondly, a steak at room temperature will cook more quickly. When the steak is cold, it takes longer for the centre to reach the desired level of doneness. By letting it warm up slightly, you reduce the overall cooking time, which helps prevent overcooking the exterior while waiting for the centre to cook. This is important to Ramsay, who notes that a relaxed steak will cook quicker and won't be stone cold in the centre.

Thirdly, searing a steak is essential for creating a flavorful crust on the outside. When the steak is at room temperature, it sears more effectively. Adding a cold steak to a hot pan can cool down the pan temperature, making it harder to achieve a proper sear.

Additionally, allowing the steak to come to room temperature helps relax the muscle fibres, making the meat more tender and less likely to become tough during the cooking process. This also helps the steak retain more of its natural juices. If you cook a cold steak, the temperature difference between the exterior and the centre can cause the juices to rush to the centre, leaving the outer layers drier.

In conclusion, while there are differing opinions on the matter, letting your steak come to room temperature can provide several benefits, including more even cooking, faster searing, and a more tender and juicy steak. Gordon Ramsay specifically recommends this technique for a relaxed steak that cooks evenly and quickly, resulting in a delicious final product.

Seasoning

Ramsay's recipe calls for a generous amount of salt and freshly ground black pepper to be applied to both sides of the steak. The thicker the cut of steak, the more seasoning is required. Using your fingers, gently press the seasoning into the meat. This step not only enhances the flavour but also helps to form a delicious crust during the searing process.

In addition to salt and pepper, Ramsay suggests using a spice rub for extra flavour. The spice rub is a combination of ancho chilli powder, ground coffee, dark brown sugar, smoked paprika, cumin, oregano, onion powder, garlic powder, salt, and black pepper. Generously apply the rub to the steaks and let them sit at room temperature for about 30 minutes. This allows the spices to penetrate the meat and enhances the flavour even further.

After seasoning, the next step is to heat a heavy skillet or grill pan over high heat. It is important to ensure that the pan is extremely hot before adding the steak. This will create a fantastic sear and lock in the juices, resulting in a juicy and flavourful steak.

Pan preheating

When it comes to pan preheating, Gordon Ramsay is very clear: "Let the pan get nice and hot. If there's no heat inside the pan, there's no colour. If there's no colour, there's no flavour."

Ramsay recommends using a heavy skillet or a grill pan for your steak. You want the pan to be extremely hot. Place your chosen pan on the stove and heat it over high heat until it's very hot. This step is crucial for achieving a good sear on your steak.

For a cast-iron skillet, heat it in a 500°F oven, and then place it on the stove over high heat for 5 minutes. If you don't have a cast-iron skillet, a regular pan will do, but make sure it's nice and hot before adding your steak.

Once your pan is hot, you can add oil. Use a neutral oil, like flavourless olive oil, or an oil with a high smoke point like canola or grapeseed oil. Wait for the oil to heat up—it should just start to smoke before you add the steak.

Now you're ready to add the steak to the pan and begin the searing process.

Aromatics

When it comes to aromatics, garlic is a popular choice. Smashed or crushed garlic cloves can be added to the pan, infusing the butter with a pungent and savoury fragrance. This simple addition elevates the overall flavour profile of the steak. The garlic aroma permeates the dish, making it irresistible to those who savour its pungent notes.

In addition to garlic, herbs play a crucial role in the aromatics department. Fresh thyme, as suggested in one of Gordon Ramsay's recipes, can be added to the pan along with the garlic. The thyme sprigs release their earthy and slightly minty aroma, complementing the savoury notes of the garlic and butter. This combination of garlic and thyme creates a complex and enticing fragrance that further enriches the flavour of the steak.

Moreover, the use of aromatics in steak preparation is not limited to garlic and herbs. Some recipes may incorporate other ingredients such as rosemary, paprika, or onion powder to create unique and intriguing flavour profiles. These aromatics, when combined with the butter and steak juices, result in a symphony of flavours and aromas that tantalise the senses.

The key to successful aromatics lies in their harmonious blend with the other ingredients. The combination of garlic, herbs, and spices should complement the natural flavours of the steak rather than overpower them. Experimenting with different spice ratios allows home cooks to personalise the intensity and create a balanced dish that delights the palate and captivates the senses.

Resting

The resting period also allows the flavors within the steak to meld and develop, enhancing the overall taste and making it more flavorful. Additionally, the heat distribution within the steak evens out during this time, minimising the temperature difference between the exterior and interior. This results in a better overall dining experience, as the first bite will be as enjoyable as the last.

The ideal resting time for a steak is about 5 to 10 minutes. During this time, you can use a meat thermometer to check the steak's doneness. This will ensure that your steak is cooked to your desired level, whether it's rare, medium, or well done.

While the steak is resting, you can also prepare any side dishes or sauces to accompany it. This way, you can ensure that everything is ready to be served together. Remember, the resting time is essential for a juicy and tender steak, so be patient and allow the meat to rest before slicing into it.

Following these simple tips from Gordon Ramsay will ensure that your steak is cooked to perfection, resulting in a restaurant-quality meal that you can enjoy in the comfort of your own home.

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