Gordon's Pan-Seared Steak Secrets

Gordon Ramsay, the world-renowned celebrity chef, recommends searing steak at a high temperature to achieve the perfect crust and lock in flavour. According to Ramsay, a well-heated pan is the most important factor in achieving an excellent sear. He advises allowing the pan to heat up for about five minutes on medium-high heat before adding the steak, ensuring the pan is hot enough to hear that satisfying sizzle when the meat hits it.

Let the steak reach room temperature before cooking

Gordon Ramsay is a world-renowned celebrity chef, a multiple Michelin star award winner, writer, food critic, and restaurateur. He knows a lot about cooking foods from around the world, and has shared his tips for cooking the perfect steak.

Ramsay recommends removing the steak from the refrigerator and allowing it to rest for at least 10 minutes at room temperature. According to Steak School, this allows the steak to cook more evenly. If the steak is cold when it hits the heat, the meat fibres become tense, resulting in a tough steak. Bon Appétit also supports this theory, stating that resting the protein before cooking produces a juicier, more flavourful steak.

Allowing the steak to reach room temperature will make it easier to get the internal temperature you want without adversely affecting the surface. It will also help you to achieve your desired final internal temperature.

However, some sources disagree with this method, stating that it is a myth. They argue that letting a steak rest at room temperature accomplishes almost nothing, and that it is better to dry the steak thoroughly with paper towels before searing.

Despite this, it is generally recommended to let the steak reach room temperature before cooking, and this is a tip from one of the world's most famous chefs.

Season the steak generously

Seasoning is a crucial step in enhancing the natural flavours of the steak. It is important to be generous with the seasoning, as this will add flavour to the steak. For a simple seasoning, use salt and freshly ground black pepper on both sides of the steak. For a thicker cut of steak, use more salt and pepper. You can also press the seasoning into the meat with your fingers to ensure it really penetrates the steak.

If you want to get creative, you can add other seasonings to your salt and pepper base. For example, you could use garlic powder or fresh garlic cloves, thyme, rosemary, or a commercial mix like Montreal Seasoning. Just remember, the timing of seasoning is important. Salt will pull fluid out of the meat, but it will reabsorb in about an hour, so if you are using a salt-based seasoning, do it an hour before cooking or immediately before.

Now your steak is seasoned, it's time to cook. But remember, a hot pan is essential for a good sear, so make sure your pan is extremely hot before you add the steak.

Use a cast iron skillet

Preparation

Cast iron skillets are ideal for searing steak because they get and stay very hot. This means that the skillet's temperature won't drop significantly when the steak is added, ensuring a consistent crust every time.

Firstly, remove your steak from the refrigerator and allow it to rest for at least 10 minutes at room temperature. This will allow the steak to cook more evenly. If the steak is cold when it hits the heat, the meat fibres become tense, resulting in a tough steak.

Next, pat the steak dry with paper towels to remove excess moisture. This is important because any excess moisture will cause the steak to steam instead of brown.

Cooking

Preheat your cast iron skillet over high heat for four to six minutes. You can tell when it's ready by splashing a few drops of water into the pan – if it sizzles and vanishes, you're good to go.

Add a few tablespoons of oil to the pan. Canola oil is a good choice because of its high smoke point, but you could also use avocado oil, vegetable oil, or light olive oil.

Place your steak in the hot skillet and sear for two minutes, then flip and sear the other side for another two minutes. Only flip the steak once during cooking, as moving it around will drain it of essential juices.

Finishing

For a 1-inch-thick steak, transfer the skillet to a preheated oven at 425°F (220°C) and bake for eight to 10 minutes for a medium-steak. Leave it in for a little longer if you want it more well done.

Remove the steak from the oven and let it rest for five minutes before slicing into it. This will keep all the juices intact when you serve it.

Sear the steak for 2-3 minutes on each side

When searing steak, it's important to get the pan very hot before adding the steak. This will help you achieve a good sear and prevent the steak from sticking to the pan. Gordon Ramsay recommends using a cast-iron pan for this purpose.

To sear the steak, place it in the hot pan and let it cook for 2-3 minutes on each side. This will give the steak a nice brown crust and cook it to your desired doneness. For a rare steak, cook for 2 minutes on the first side, then flip and cook for 1.5 minutes on the second side. If you prefer your steak medium-rare, cook for an additional 1-2 minutes on the second side.

During the last minute of cooking, you can add butter and fresh thyme to the pan for extra flavour. This step is optional but recommended.

Once the steak is seared, you can either serve it whole or slice it. If you plan to slice the steak, let it rest for 5-10 minutes before slicing against the grain. This will help retain the juices and ensure a juicy, flavourful steak.

Remember, the most important factor in achieving a good sear is a hot pan. With the right technique and a little practice, you'll be cooking steak like Gordon Ramsay in no time!

Rest the steak after cooking

Resting the steak after cooking is an essential step in the cooking process. It ensures the steak is juicy and flavourful, and not dry and flavourless.

Firstly, it is important to remove the steak from the oven or grill and place it on a cutting board, warm plate, or serving platter. Then, the steak should be covered or "tented" with aluminium foil to trap heat.

The steak should be left to rest for 5 to 7 minutes before serving. This allows the steak to cool to around 120-125°F. During this time, the protein fibres in the meat relax and reabsorb moisture, preventing the juices from escaping when the steak is cut.

The general rule is to rest the steak for 5 minutes per inch of thickness, or 10 minutes per pound. For thin cuts of meat, rest for a minimum of 5-7 minutes, and for thick cuts, rest for 10-20 minutes.

It is important to note that the internal temperature of the meat will continue to rise during the resting period, so it is recommended to remove the steak from the heat source before it reaches its target doneness temperature.

Frequently asked questions