I made GORDON RAMSAY'S Perfect Steak
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- Опубликовано: 3 окт 2024
- I made Gordon Ramsay's perfect steak recipe. Chef Gordon has some pretty famous recipes, but his steak is up near the top. I don't have a BBQ so I was searching for the best recipe that would accommodate frying on the stove. Luckily, Gordon did just that. Not knowing anything about steak, this recipe took me a few attempts to get it the way I like it...but we got there.
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Gordon Ramsay steak video:
• Gordon Ramsay's ULTIMA...
Recipe:
steak fillet
thyme
garlic
butter
sea salt
pepper
olive oil
As a home cook, I thought I'd mention some things I've learned after mainly failed attempts at steaks over the years. Hopefully I can share something useful!
For a medium rare steak...
1. Find the thickest cuts of steak you can- They are much more forgiving than thinner cuts. I find that thin cuts can go from rare to well done in a matter of a minute. Plus thick steaks are just tastier in my opinion.
2. Cook on the highest heat you can- Because medium rare steaks are only on the stove for a few minutes, the outside needs to get crisp ASAP. If the heat is too low, it will take forever for the outside to get nice and crispy, leaving the inside overcooked by the time it gets there.
3. Don't trust your gut- I know this sounds a little weird but I have found that if I feel that the steak needs a little bit longer, it's probably done. Once I take my steaks off, I wait to cut open and check. 99% of the time it is a nice medium rare. For the 1% of the time it's not, I just throw it back on for a minute.
Lastly, just do whatever you want with your steak. I feel like people think there's one right way to make food (especially steak), but as long as the end result tastes good, it really doesn't matter how it got there!
Point 1 is truly key. I was screaming at him the whole video, "You won't be able to cook that steak to a medium rare; it's too thin!!!"
Needed this! Gordon’s video doesn’t give you enough info to cooking on your own. I’m making this for dinner tonite(:
Great video, I always use an instant read thermometer. The trick is to take it off before 135 though, depending on the thickness of the cut. As the steak rests it continues to rise in temp, so if you take it off at 135 it’s already over cooked. Keep up the content and keep cooking!
Lol when I first watched you your video quality looks like you should have 1 million subs I was so surprised!! You're gonna blow up one day your content is great!!!!
Love the support! Appreciate that big time! 🙌🏼
Honestly same though. I looked at his views and subs like????????????
@@danahubbuck3070 ikr
Great video. Loved the fails, make it more like real life. I personally thought steak 1 looked best, but I'm a well done gal.
The fails is how I learn! I can confirm that I enjoyed all three attempts!
I preferred the first one too.
I always wrap my steak in tin foil to rest.
My grandson cooks the perfect steak 😆
I love how you are humble enough to show us the wrong as well as the right!
Over the past year ive been cooking a steak at least once a week so I can be a pro. I make mine in a castiron skillet with the temp in the middle of 6-7. Once the pan starts smoking add olive oil, let it heat up and add the steak. The sear takes a good minute to get a good crust, I sear both sides then sear the fat side. Put the thyme and garlic in the pan first because the butter will burn if its in there to long. Flip the steak every minute dont let it sit on one side to long. I determine the temp by touching it, medium rare will feel like your palm with your thumb and index finger touching tips. Always let it rest for at least 5 minutes. My steaks always come out perfect, hope this helps👍
Awesome tips! I’ll try this out!
Yup for us regular folk the palm guide is not really helpful.
I love it, I watched Gordon Ramsay video and got ready to cook my steak perfectly medium rare, came out well done just like yours I don't feel as bad now, I'll do better next time, great video.
Funny how today Jamie would never just leave it on the cutting board without plating it up.
And after seeing your video I was convinced. I tried it an this came out super delish. I started at 120 degrees and worked my way up. I had two pans as well. One for searing and one with butter and thyme with garlic. i had several steak going at once.
I think a big part of your issue on the first one was heat lag. Gas stoves adjust heat almost instantly, electric stoves take a few minutes for the temperature to drop. That effect is increased by using cast iron which also holds heat and causes additional delay. For something like a steak where you want to start hot for a good sear then drop the temp I'd recommend turning down the heat at the same time you put the steak in the pan.
Oooo clever. That makes perfect sense.
6:07 that’s a beautiful medium rare
Fantastic instructions. Best I have ever seen. Steaks cooked perfectly
Love to hear that! Thank ya!! 👊
Tell me why you never tent your resting meats with foil ... it helps the process so much. (On a separate platter or cutting board, of course.) And after years of trial and error, I find searing the FAT EDGE FIRST to render the fat, then the LEAN EDGES to seal in the juices, THEN the broader flat sides. Trust me. And you should start with a dry steak, paper-toweled, that has sat out with salt for about half an hour. The dryer outside will yield a more flavorful "crust." Mrowr.
In these early days, you seemed to think removing a pan from the heating element cooled it. 🤣 Especially endearing when you used a cast iron skillet, which just kept SEARING the food. I know you're better now. We've all been there.
I do the same. Fat strip side first, lean edges, then flat sides. Always. It gives everything that rich delicious fried fat umami goodness
Thank you so much for this, that trial and error really helped me, first try
Love how you use pasta tongs to turn your steak !!😄
Oh my God, Jamie. That is delicious. Thank you so much.
Your fail attempts were solid gold👍🏾👌🏾
🙌🏼👍🏻👏🏻
thank you for putting time..
You can watch people feel their palms all day. But until you feel the meat yourself at least 3 times, you won't know what medium rare feel like.
Love this! Great video brother!
I dont care what anyone says, no steak will taste as good cooked in a pan as grilled.
Great vid, glad you included the fails. You were kind of set to fail with the first two because they were smaller anyway.
try sous vide. It is SO much easier and foolproof.
How many? How fucking many?!?! How many cows did it take to get it right?!?! Haha in 10 mins I'm about to go fuck my steak up too wish me luck
Cook to 125 internal temp then let rest for 10 mins- mid rare every time
This felt like watching Casey Neistat cook a steak. ^^
i hate to say this, but you need a new iron pan. that one has ballooned in the middle - it's evident 2:36 to 2:48... the oil quickly moved to the outside of the pan. it's defective - toss & get another one.
That recipe can get expensive if you take three shots Jamie...but it looks like you nailed it on that third try!!!
Thankfully I got it on that third try..
ure funny, i subscribed hahhaa
Omfg😂😂where is the crust on that steak I wouldn’t even feed that to my dog and I don’t have one!🤣
Leave him alone he tried 3 times and the method never really develops a really nice crust
The pan wasn’t hot enough... thats why the color wasn’t even..and less crisp....heat the pan for 5 minute...and after the steak cooked let it rest
👍🏻
New sub you had me at the intro! Lol
The pan wasn’t hot enough. Parts of the steaks are grey, not brown/gold.
doh!
Just put it on high heat. Cook 1 side for 2 minutes (do not touch it). Then flip and cook 2 more minutes (do not touch it).. then Take the steak out pan. Melt butter in the pan pour it on the steak and let it rest 5 mins. Easy
I love it love it love it. Next time drink a Red Bull before the video LOL
My tips would be to sear one side on medium high-it still sizzles and Sears nicely. Then flip and turn the stove off and baste baste baste for couple minutes
Its nice and pink good sign and well worth the effort : )
Thyme is of the essence...
🤣🤣🤣love ur videos their funny
Thanks so much!!! 👏🏻
I'm hungry for steaks 😋
No crust and that steak is medium. That's not how is done.
1.Season steak salt, pepper,
2.Measure the thickness of the steak with your fingers, each finger of one minute on high.
3.Cook one side on high, let it form a crust.
4.Turn medium-high, Butter the shit out of it, put garlic, thyme.
5.Flip it over, remember that the steak is already mostly cooked so cook for less than half the time you cooked the first side. Like half +10 sec (Medium), +0 (medium-Rare) -10 (Rare)
6. Put plate in microwave warm it up, don´t put a steak on a cold plate.
7. Let rest 3 min MAX.
Tips.
1.Don't fucking move it, what you moving it for. The only time you should move it is for searing the sides but do that towards the end, when the pan is hot AF so fat gets crunchy.
2. Remember that the steak doesn´t stop cooking when you take it out of the hot pan.
3.Cooking time varies depending on the quality of the steak the less fat it has the longer it will take to cook. If you can barely see any fat in the grain of the steak cook +40sec
4. Quality cuts can be cooked less and rare while with cheaper cuts medium is best. If you cook a low quality cut rare it's going to be tough as fuck.
Do you have a link to the thermometer?
i just picked a cheap one... its this: www.amazon.de/dp/B001BROOO4/ref=sr_1_1?hvadid=167114485909&hvdev=c&hvlocphy=9040070&hvnetw=g&hvpos=1t1&hvqmt=b&hvrand=11233222950879803546&hvtargid=kwd-256675056&keywords=sunartis&qid=1573746604&sr=8-1
anti-crust too apparently
I don't like it but I'm still gonna eat it. lol
game master
Very entertaining 🤣
U forgot to put it in the oven
Those steaks were too thin and had hardly any fat. You’d have done better with a thicker steak I’m sure.
What happen at the second try? Fail?
Whats the fail?
I give you all the credit in the world BUT have you always had this much trouble in the kitchen???
135 degrees is not med rare
U r too cute! New sub here. Thanks for sharing.
Just one Word.
MSG.....
Hmm. I didn't care for msg on steak, and I tried it a few times, nys and ribeyes. I thought it gave a kind of sour enhancement to it. Like making it tangy but more of a sour idk how else to describe it lmao big fan of msg tho.
Lol grey
Yes if you watched the episode you can understand this was a process in learning
Strange looking fillet that is........
You are kidding me
That's barely a steak, it looks like it's all of 1/2 an inch thick..
whats up with the dislikes??
Hi from Scotland... Am a chef myself...do not salt your steak before you cook it as it makes the steak loss its juices...+ try a sprickle of flour on each side of steak will have a better colour ...hope that helps you in some how bud 😉👍✌
Ah interesting...good to know. I’ll give that a try
I was following Gordon Ramsay’s recipe, which he had.
dam you are cute
not bad,but try making a better plating.
Love u Gordon
ok.?
Says he’s going to follow Gordon Ramsey’s cooking video.
Stops following in less than 5 seconds.
No respect AT ALL , to the food... shame
Uh wut?
My mans got a qualification in something media and a basic like of stuffing his face. Tragically missing a likable personality, a sufferable voice, a pinch of originality and any success.