The famous chef Gordon Ramsay internationally recognized and with several Michelin stars shares several tips to home cooks so that they can make their dishes more exquisite and in a simpler way.
The star of programs such as Kitchen Nightmares, Hell’s Kitchen, Hotel Hell and MasterChef United States says through his Ultimate Cooking Course what are the simple steps to prepare a perfect steak, golden, juicy and tasty.
Gordon Ramsay’s tips for cooking a steak
Take the steaks out of the refrigerator 20 minutes before cooking. Cooking a steak that is too stone cold can result in an overcooked exterior and cold center. Avoid leaving meat for more than an hour without refrigeration as bacteria can multiply rapidly in food if left at room temperature.
Season your meat well with salt and pepper.
Add olive oil to the pan and place the meat; make sure the pan is hot. Add the meat, “let the pan do its job” and half a minute later when turning the steak you will see a good color of the fat layer in the back.
Brown the edges of the steak. Arrange the meat vertically on the edge of the skillet so that the oil
Place the fillet horizontally again and add garlic cloves to add a pleasant flavor to the meat. Ramsay points out It is not necessary to peel the garlic, you just have to crush it slightly.
Add thyme to provide a pleasant aroma to the fillet.
Ramsay suggests turning the meat every minute so that it has that uniform and pleasant color ; meat cooks more evenly.
The meat takes on a totally different flavor when a little butter is added while it continues to cook in the pan.
The chef moves the thyme and garlic into the pan and “brushes” the meat with garlic.
When the meat reaches the desired doneness, remove from heat and let the meat rest for a few minutes before cutting it.
The USDA recommends that beef, pork, lamb, and veal (steaks, roasts, and chops) reach an internal temperature of 145 F ° and have a stand time of three minutes.
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