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Achieve a perfectly seared steak with a beautiful crust and tender, juicy interior by following Gordon Ramsay's expert guide. Key steps include proper seasoning, high-heat searing, rendering the fat, and basting with aromatic butter.
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Season steaks generously with salt and pepper, pushing seasoning in. → Bring steaks to room temperature for 20 minutes before cooking. → Heat pan, add olive oil, sear steaks on all sides, turning every minute. → Render fat on fatty edge, add crushed garlic and fresh thyme. → Add butter and baste steaks, then remove from heat and let rest before slicing.
Season steaks generously with salt and pepper, pushing seasoning in. → Bring steaks to room temperature for 20 minutes before cooking. → Heat pan, add olive oil, sear steaks on all sides, turning every minute. → Render fat on fatty edge, add crushed garlic and fresh thyme. → Add butter and baste steaks, then remove from heat and let rest before slicing.
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Ensure your pan is piping hot before adding oil and steaks to achieve a proper sear and avoid boiling the meat.
Always take steaks out of the fridge 20 minutes before cooking to allow them to reach room temperature for even cooking.
Turn your steaks every minute for an even, beautiful color and consistent doneness.
Use the pan to your advantage: tilt it to render fat on the edges and to collect butter/oil for basting.
To check doneness by touch, Gordon suggests: 'rare' is the softest part opposite the palm at the top, 'medium' is a bit firmer, and 'well done' is the firmest at the top of your wrist.
Resting the steaks after cooking is essential to allow the juices to redistribute, making the meat more tender and flavorful.
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