Gordon Ramsay, the Michelin-starred chef known for his fiery temper and exacting standards, is a culinary perfectionist. When it comes to steak, he’s no different. His approach is meticulous, focusing on quality ingredients, precise techniques, and achieving the perfect sear and level of doneness. Understanding how Gordon Ramsay likes his steak means delving into the details of his cooking philosophy.
The Ramsay Philosophy: Quality First
For Gordon Ramsay, the foundation of any exceptional dish, especially steak, lies in the quality of the ingredients. He emphasizes sourcing the best cuts of meat, ideally from reputable butchers who prioritize animal welfare and sustainable practices.
He specifically favors cuts like ribeye, New York strip, and filet mignon. These cuts offer a balance of tenderness, flavor, and marbling, essential for a truly satisfying steak experience. He insists on well-marbled beef, as the intramuscular fat renders during cooking, basting the steak from within and contributing significantly to its richness and flavor.
Ramsay believes in buying steak that’s been properly aged, either wet-aged or dry-aged. Aging enhances the tenderness of the meat and concentrates its flavor, resulting in a deeper, more complex taste profile. Dry-aging, in particular, intensifies the beefy notes and creates a slightly nutty, earthy aroma.
Mastering the Sear: The Maillard Reaction
The sear is arguably the most crucial aspect of cooking a steak the Ramsay way. He understands the importance of the Maillard reaction, the chemical process that occurs when amino acids and reducing sugars react at high temperatures, creating hundreds of flavor compounds and a beautiful brown crust.
To achieve a perfect sear, Ramsay emphasizes several key factors:
High Heat is Essential
He stresses the need for a screaming hot pan. He prefers using a heavy-bottomed pan, ideally cast iron or stainless steel, as these materials retain heat exceptionally well and distribute it evenly across the cooking surface. The pan should be heated until it’s almost smoking before the steak is added.
Dry the Steak Thoroughly
Moisture is the enemy of a good sear. Ramsay insists on patting the steak completely dry with paper towels before cooking. This removes surface moisture that would otherwise steam the steak instead of allowing it to brown properly.
Oil the Steak, Not the Pan
Instead of adding oil to the pan, Ramsay prefers to lightly oil the steak itself. This ensures that the oil coats the entire surface of the meat, promoting even browning. He typically uses a high-smoke-point oil like canola or grapeseed oil.
Don’t Overcrowd the Pan
Overcrowding the pan will lower the temperature and prevent the steak from searing properly. Ramsay recommends cooking steaks one at a time or using a sufficiently large pan to ensure that each steak has ample space.
Resist the Urge to Move the Steak
Once the steak is in the pan, resist the urge to move it around. Allow it to sear undisturbed for several minutes per side, until a deep, golden-brown crust forms. Only then should you flip it.
Determining Doneness: The Ramsay Method
Gordon Ramsay has a specific method for determining the doneness of a steak, relying on both visual cues and the touch test. He prefers his steak cooked to medium-rare, which he considers the optimal balance of tenderness, flavor, and juiciness.
Visual Cues
Ramsay pays close attention to the color of the steak as it cooks. He looks for a deep, rich brown crust on the outside and a gradual transition from red in the center to pink towards the edges. He also notes the amount of moisture that surfaces on the top of the steak, which indicates that it’s starting to release its juices.
The Touch Test
The touch test is Ramsay’s preferred method for accurately gauging doneness. It involves gently pressing the steak with your finger and comparing the resistance to different parts of your hand.
Here’s how the touch test works:
- Rare: Touch your thumb to your index finger. The fleshy part of your palm below your thumb will feel soft and yielding. A rare steak will have a similar feel.
- Medium-Rare: Touch your thumb to your middle finger. The palm will feel slightly firmer. A medium-rare steak will have this firmness.
- Medium: Touch your thumb to your ring finger. The palm will feel noticeably firmer. A medium steak will have a similar feel.
- Medium-Well: Touch your thumb to your pinky finger. The palm will feel quite firm. A medium-well steak will have this firmness.
- Well-Done: The palm will feel very firm and almost hard. A well-done steak will have a similar feel. (Ramsay rarely cooks a steak to well-done).
While a meat thermometer is a reliable tool, Ramsay often relies on experience and the touch test to determine doneness, showcasing his mastery of the cooking process.
Resting is Crucial
Resting the steak after cooking is absolutely essential, according to Ramsay. During cooking, the muscle fibers in the steak contract, squeezing out moisture. Resting allows the fibers to relax and reabsorb the juices, resulting in a more tender and flavorful steak.
Ramsay recommends resting the steak for at least 5-10 minutes before slicing, depending on the size of the cut. He typically rests the steak on a cutting board, loosely tented with foil to keep it warm without steaming it.
Seasoning and Finishing Touches
Ramsay keeps the seasoning simple, typically using just salt and freshly ground black pepper. He believes that high-quality steak should speak for itself, and over-seasoning can mask the natural flavors of the meat.
He emphasizes using coarse sea salt and freshly cracked black pepper, as these provide a more robust and nuanced flavor than pre-ground seasonings. He seasons the steak generously, ensuring that every surface is coated.
As for finishing touches, Ramsay often adds a knob of butter to the pan during the final minute of cooking. As the butter melts, he spoons it over the steak, basting it with its rich, nutty flavor. He may also add a sprig of fresh rosemary or thyme to the pan to infuse the butter with aromatic herbs.
Sauce or No Sauce?
While Ramsay appreciates a well-made sauce, he generally believes that a perfectly cooked steak doesn’t need it. He prefers to let the quality of the meat and the skill of the cooking shine through. If he does serve a sauce, it’s typically a classic pan sauce made with the pan drippings, red wine, and beef broth.
The Ramsay Steak Recipe: A Step-by-Step Guide
While specific recipes may vary, the core principles remain the same. Here’s a general outline of how Gordon Ramsay would approach cooking a steak:
- Choose Your Steak: Select a high-quality cut of beef, such as ribeye, New York strip, or filet mignon, with good marbling.
- Prepare the Steak: Pat the steak dry with paper towels and season generously with coarse sea salt and freshly cracked black pepper.
- Heat the Pan: Heat a heavy-bottomed pan (cast iron or stainless steel) over high heat until it’s almost smoking.
- Sear the Steak: Lightly oil the steak and place it in the hot pan. Sear for 3-4 minutes per side, or until a deep, golden-brown crust forms.
- Add Butter and Herbs (Optional): During the last minute of cooking, add a knob of butter and a sprig of fresh rosemary or thyme to the pan. Spoon the melted butter over the steak.
- Check for Doneness: Use the touch test to determine the doneness of the steak. Aim for medium-rare.
- Rest the Steak: Remove the steak from the pan and rest it on a cutting board, loosely tented with foil, for 5-10 minutes.
- Slice and Serve: Slice the steak against the grain and serve immediately.
Common Mistakes to Avoid
Even with the best ingredients and techniques, it’s easy to make mistakes when cooking steak. Here are some common pitfalls to avoid, according to the Ramsay method:
- Not Using High-Quality Steak: Cheap or poorly marbled steak will never taste as good as a high-quality cut.
- Not Drying the Steak: Moisture prevents proper searing.
- Not Heating the Pan Properly: A cold or lukewarm pan will steam the steak instead of searing it.
- Overcrowding the Pan: This lowers the temperature and prevents proper browning.
- Moving the Steak Too Much: Allow the steak to sear undisturbed.
- Overcooking the Steak: Use the touch test and a meat thermometer to avoid overcooking.
- Not Resting the Steak: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Over-Seasoning: Let the natural flavors of the steak shine through.
Beyond the Basics: Advanced Techniques
For experienced cooks, Ramsay offers some advanced techniques to further elevate the steak experience:
- Reverse Searing: This involves cooking the steak at a low temperature in the oven until it’s almost at the desired doneness, then searing it in a hot pan to develop a crust. This technique results in a more evenly cooked steak with a perfectly browned exterior.
- Basting with Garlic and Herbs: During the searing process, Ramsay sometimes adds crushed garlic cloves and fresh herbs (such as rosemary and thyme) to the pan. As the butter melts, he spoons it over the steak, infusing it with aromatic flavors.
- Using Different Types of Fat: In addition to butter, Ramsay may use other types of fat, such as beef tallow or duck fat, to sear the steak. These fats have a higher smoke point and contribute to a richer, more savory flavor.
Conclusion: The Pursuit of Steak Perfection
Gordon Ramsay’s approach to cooking steak is a testament to his commitment to quality, precision, and flavor. By focusing on high-quality ingredients, mastering the sear, accurately determining doneness, and resting the steak properly, anyone can achieve steak perfection. While his methods may seem demanding, the results are undeniably worth the effort. He believes that a great steak is more than just a meal; it’s an experience.
What is Gordon Ramsay’s secret to achieving the perfect sear on a steak?
Gordon Ramsay emphasizes a few key principles for achieving a perfect sear. Firstly, the steak must be completely dry. Use paper towels to pat it dry before seasoning. Moisture is the enemy of a good sear because it steams the steak rather than browning it. Secondly, use a screaming hot pan – cast iron is often his preference – and a high smoke point oil like canola or grapeseed.
He also stresses the importance of minimal movement. Once the steak hits the pan, resist the urge to move it around. Let it sit undisturbed for a few minutes per side to develop that beautiful, deep brown crust. Only flip it when it easily releases from the pan, indicating a good sear has formed. Don’t overcrowd the pan; cook steaks in batches if necessary.
How does Gordon Ramsay determine the doneness of a steak without cutting into it?
Ramsay relies heavily on the “hand test” to gauge steak doneness. This involves comparing the feel of the steak to the firmness of different areas of your hand when touching your thumb to other fingers. For rare, touch your thumb to your index finger; the fleshy part of your palm near your thumb will feel similar to a rare steak.
For medium-rare, touch your thumb to your middle finger; medium to your ring finger; and well-done to your pinky finger. With practice, you can accurately assess the internal temperature of the steak without ever needing to cut into it and release valuable juices. Remember that this is a guideline, and experience will refine your accuracy.
What kind of seasoning does Gordon Ramsay recommend for steak?
Ramsay typically keeps his seasoning simple, focusing on enhancing the natural flavor of the beef. He advocates for a generous amount of coarse sea salt and freshly cracked black pepper as the primary seasonings. This simplicity allows the quality of the steak to shine through.
He believes that excessive or complicated seasoning can mask the true flavor of the meat. Sometimes, he may add a touch of garlic powder or dried herbs, but generally, salt and pepper are sufficient. Don’t be shy with the salt, as it helps to draw out moisture and create a better crust.
What is Gordon Ramsay’s preferred method for cooking a thick-cut steak?
For thick-cut steaks, Ramsay often employs a combination of searing and oven finishing. He starts by searing the steak on all sides in a hot pan to develop a flavorful crust. This step is crucial for achieving a desirable exterior.
After searing, he transfers the steak to a preheated oven, typically around 350-400°F (175-200°C), to cook it through to the desired internal temperature. This method ensures that the steak cooks evenly without burning the outside before the inside is cooked. Adding aromatics like garlic and thyme to the pan in the oven infuses the steak with additional flavor.
What type of fat does Gordon Ramsay use to cook his steaks?
Ramsay typically uses a high smoke point oil like canola oil or grapeseed oil for searing his steaks. These oils can withstand high temperatures without burning, which is essential for achieving a good sear. He also sometimes uses clarified butter, or ghee, for its rich flavor and high smoke point.
He avoids using regular butter at the start of cooking because it burns easily. However, he might add a knob of butter towards the end of the cooking process, especially when finishing the steak in the oven, to enrich the flavor and create a beautiful pan sauce. The butter is usually infused with garlic and herbs.
Does Gordon Ramsay recommend resting a steak after cooking, and if so, why?
Ramsay strongly emphasizes the importance of resting a steak after cooking. Resting allows the muscle fibers to relax and reabsorb the juices that have been forced to the surface during cooking. This results in a more tender, juicy, and flavorful steak.
He recommends resting the steak for at least half the cooking time, but ideally as long as the cooking time itself. Cover the steak loosely with foil to keep it warm without steaming it. Skipping this step will result in a significant loss of juices when you cut into the steak, leading to a drier and less satisfying eating experience.
What are some common mistakes people make when cooking steak, according to Gordon Ramsay?
One common mistake is not properly drying the steak before cooking. As mentioned earlier, moisture hinders the searing process. Another frequent error is using a pan that isn’t hot enough, preventing a good crust from forming. Overcrowding the pan, which lowers the temperature, is also a common pitfall.
Furthermore, many people under-season their steak, failing to bring out its full flavor. Insufficient resting time is another critical mistake, leading to juice loss and a less tender result. Finally, overcooking is a very common error. It’s better to slightly undercook and rest the steak; it can always be cooked a bit longer if needed, but an overcooked steak cannot be saved.