There’s something magical about a perfectly cooked steak. Whether you prefer it rare, medium, or well-done, a steak that’s cooked just right can take any meal to the next level. But what makes a steak perfect? How can you achieve that rich sear on the outside and a tender, juicy inside? Look no further than Gordon Ramsay, who’s become synonymous with culinary perfection. Known for his fiery personality and impeccable kitchen skills, Ramsay is a master when it comes to cooking the perfect steak.
In this article, we’ll dive into Gordon Ramsay’s top three tips for making a perfect steak—tips that will elevate your cooking game and leave you with restaurant-quality results at home.
Tip #1: Start with the Right Cut of Meat
The first step to cooking a perfect steak is choosing the right cut of meat. Gordon Ramsay stresses that the quality of the steak you start with can make or break the dish. While different cuts offer varying textures and flavors, Ramsay recommends going for cuts with good marbling—those streaks of fat running through the meat.
The Best Cuts for a Perfect Steak
- Ribeye: Known for its rich marbling and tenderness, the ribeye is often considered the king of steaks.
- Filet Mignon: A leaner cut but incredibly tender, making it perfect for those who want a melt-in-your-mouth experience.
- New York Strip: A great balance of tenderness and flavor, with less fat than ribeye but still very juicy.
According to Ramsay, marbling is key because fat renders while cooking, infusing the meat with flavor and moisture. If you opt for a leaner cut, you may lose that rich flavor, and your steak could end up dry.
Pro Tip: Let It Rest at Room Temperature
Before cooking, allow your steak to come to room temperature. Ramsay recommends letting it sit out for about 20-30 minutes before throwing it on the pan. This ensures that it cooks more evenly, as cold meat straight from the fridge can cook unevenly, leading to a steak that’s overdone on the outside and undercooked on the inside.
Tip #2: Perfect the Searing Process with High Heat
Searing is one of the most critical aspects of cooking a steak. Gordon Ramsay is known for his technique of achieving that perfect golden-brown crust while maintaining a juicy interior. To do this, you need to get your pan or grill incredibly hotbefore adding the steak. Ramsay insists that the pan needs to be “smoking hot” to get that beautiful caramelized crust that defines a perfect steak.
Step-by-Step Searing Tips:
- Preheat Your Pan or Grill: Whether you’re using a cast-iron skillet or a grill, it needs to be smoking hot. Ramsay says the heat is what creates that sought-after Maillard reaction, which gives the steak its rich color and flavor.
- Add Oil, Not Butter: Ramsay advises using a high-heat oil like vegetable oil or canola oil for searing, not butter. The reason? Butter has a lower smoking point and can burn quickly, which can ruin the crust.
- Do Not Move the Steak: Once the steak is in the pan, don’t touch it. Let it sear undisturbed for 2-4 minutes on each side, depending on the thickness of the cut. Moving it around too much will prevent the crust from forming properly.
Pro Tip: Use Tongs, Not a Fork
Never pierce the steak with a fork while cooking. Instead, use tongs to flip the steak. Piercing the meat with a fork releases juices, which leads to a drier steak.
Tip #3: Monitor Internal Temperature for Perfect Doneness
While the sear is crucial for flavor, knowing when your steak is perfectly cooked is just as important. Gordon Ramsay swears by checking the internal temperature of the steak to ensure it’s done to perfection. Relying solely on time or appearance can lead to mistakes, so using a meat thermometer is one of Ramsay’s top tips.
Doneness Levels and Temperatures:
- Rare (120-130°F): Cool, red center. Tender and juicy.
- Medium Rare (130-135°F): Warm, red center. The ideal steak doneness for most.
- Medium (135-145°F): Warm, pink center. Still juicy, but a bit firmer.
- Medium Well (145-155°F): Slightly pink center. Firmer, less juicy.
- Well Done (155°F and above): No pink. Dry and tough.
Pro Tip: Use the “Finger Test” for Searing
While the thermometer is essential for getting the perfect doneness, Ramsay also teaches a finger test for gauging doneness while searing. Gently press the steak with your finger:
- Rare feels soft with little resistance.
- Medium rare has a little resistance, like the fleshy part of your thumb.
- Well done feels firm and tight.
This quick test can be a great backup if you don’t have a thermometer handy, but a thermometer is always more accurate.
Bonus Tip: Let the Steak Rest Before Serving
After you’ve nailed the perfect sear and reached the ideal internal temperature, it’s essential to let your steak rest. Gordon Ramsay recommends resting your steak for 5-10 minutes on a cutting board before slicing into it. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak.
Pro Tip: Tent with Foil
If you’re worried about your steak cooling down too much, loosely tent it with foil while it rests. This helps keep it warm without causing the juices to evaporate.
Conclusion: Gordon Ramsay’s Secrets to a Perfect Steak
With Gordon Ramsay’s top three tips—choosing the right cut, searing at high heat, and monitoring internal temperature—you can achieve a perfectly cooked steak every time. While there are many ways to cook a steak, Ramsay’s approach ensures that you’ll have a juicy, flavorful result with a beautiful crust. The key is to respect the process, focus on the details, and, most importantly, don’t rush it. Whether you’re a seasoned home cook or a complete beginner, these life-changing tips will have you cooking like a pro in no time.
So, the next time you fire up the grill or heat up the pan, remember Ramsay’s advice. Your perfect steak is just a few tips away!
FAQs
1. What’s the best cut of steak for beginners?
If you’re just starting out, a ribeye or New York strip are great choices. These cuts have a good balance of tenderness and flavor, making them easy to cook and hard to mess up.
2. How do I know when my steak is done without cutting into it?
Using a meat thermometer is the most reliable way to check for doneness. For medium-rare, look for a temperature of 130-135°F. If you don’t have a thermometer, you can also use the finger test.
3. Can I use butter to cook steak?
Butter is great for flavor, but it has a lower smoking point. For searing, Gordon Ramsay recommends using vegetable oilor canola oil to prevent burning. After searing, you can add butter for flavor in the last minute of cooking.
4. Should I rest my steak after cooking?
Yes! Resting allows the juices to redistribute, keeping your steak moist and tender. Let it rest for 5-10 minutes before cutting into it.
5. How do I achieve a perfect sear on my steak?
To get that perfect sear, ensure your pan is smoking hot before adding the steak. Use a high-heat oil like vegetable oil, and avoid moving the steak while it’s searing for 2-4 minutes per side.
