{"id":8981,"date":"2023-10-22T14:49:00","date_gmt":"2023-10-22T14:49:00","guid":{"rendered":"https:\/\/kitchensinks-reviews.com\/?p=8981"},"modified":"2023-10-22T14:49:00","modified_gmt":"2023-10-22T14:49:00","slug":"gordon-ramsay-shares-top-tip-for-cooking-the-perfect-steak","status":"publish","type":"post","link":"https:\/\/kitchensinks-reviews.com\/everyday-meals\/gordon-ramsay-shares-top-tip-for-cooking-the-perfect-steak\/","title":{"rendered":"Gordon Ramsay shares top tip for cooking the ‘perfect’ steak"},"content":{"rendered":"

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A juicy steak makes for a tasty evening meal. Delicious paired with chips and gravy or crispy roast potatoes and veggies, you can’t really go wrong.<\/p>\n

But while you may have been cooking up steaks for years, you might not be aware of Gordon Ramsay’s hack that will take your steak from so-so to superb.<\/p>\n

In a YouTube video entitled “Gordon Ramsay’s ultimate cookery course: How to Cook the Perfect Steak”, shared by Hodder Books, the superstar chef told budding cooks how they can enjoy a stunning rare to medium rare steak every time.<\/p>\n

In his “guide to cooking a perfect steak”, Gordon told his viewers to take the steak out of the fridge 20 minutes before you start cooking. Cooking a steak that is “stone cold” in the centre means you will have to overcook it on the outside, so avoid this.<\/p>\n

He instructed steak fans to season the steak with salt and large grains of pepper. He said: “Mop up that seasoning and sort of push it in.”<\/p>\n

READ MORE: <\/strong> Jamie Oliver shares top tip for poached eggs – ‘gorgeous’ every time<\/strong><\/p>\n

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When the pan has just started smoking, add a touch of olive oil and whirl it round. The olive oil is essential so the steak does not burn.<\/p>\n

Gordon continued: “Always lay the steaks away from you, and let the pan do the work.”<\/p>\n

He shared a little “secret” for those who want to perfect their steak. He instructed that the steak should be seared rather than boiled.<\/p>\n

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Gently turn your steak over with a pair of tongs. To render the fatty edges of the steak, use your tongs to place this face down on the pan.<\/p>\n

For some “really nice flavour”, add a few cloves of unpeeled, crushed garlic. Chuck in a few sprigs of thyme for an added fragrance.<\/p>\n

Ensure you are turning your steaks every minute so each side gets an even colour. Add in a touch more oil.<\/p>\n