Gordon Ramsay's Ultimate Tip For Searing The Perfect Steak

Cooking the perfect steak requires skill and the proper tools. Chefs can whip up a steak on a whim, and their final results look phenomenal. Their culinary perfection consists of sizzling hot, juicy, and perfectly seasoned pieces of beef. The knife slides easily through each piece like butter, and the meat inside is the perfect shade of pink. Unfortunately for the amateur kitchen aficionado, it is common to overlook even the simplest of steps. According to Gordon Ramsay, there's one piece of the steak cooking puzzle that you may be neglecting. He says that the secret to cooking the perfect steak is in the meat's sear.

Ramsay is a Scottish, world-renowned celebrity chef, a multiple Michelin star award winner, writer, food critic, and restauranteur. He is known for his bold personality in food television on shows such as "Kitchen Nightmares," "Hell's Kitchen," and "Gordon Ramsay: Uncharted." The famous chef knows a lot when it comes to cooking foods from around the world. 

If you're interested in learning how to cook a delicious steak the Ramsay way, read on.

Gordon Ramsay recommends removing the steak from the refrigerator and allowing it to rest for at least 10 minutes at room temperature. According to Steak School, this allows the steak to cook more evenly. If the steak is cold when it hits the heat, the meat fibers become tense, resulting in a tough steak. Bon Appétit also supports this theory, stating that resting the protein before cooking produces a juicier, more flavorful steak.

Next, the famous chef instructs us to heavily season the steak. He says to roll the steak in salt and freshly ground pepper, then season it again before tossing it into the hot pan. An important note, he says, is to lay the steak away from you when placing it into the skillet. Doing this will give you more control when handling the steak and prevents hot oil from splashing onto your arms.

Ramsay's ultimate tip for searing steak is to ensure you do not turn the steak unless there is color on the meat's side against the heat. He says, "No color, no flavor." A well-heated pan results in an excellent sear, and this tip is perhaps the most important because no one likes a flavorless steak. Allrecipes shares that searing steak caramelizes the natural sugars on the outside of the meat, which results in a crusty outer layer over the savory beef.

Aromatics are also an essential aspect of cooking the perfect steak. The award-winning chef recommends using garlic, thyme, and rosemary to create a fragrant piece of beef. He also says that it is essential to melt a bit of butter in the pan before removing the steak. Baste the steak with the butter and allow it to caramelize into a melty masterpiece.

Next, remove the steak from the pan, but don't be tempted to cut into it yet. Allow the steak to rest to achieve its full juiciest potential. Bearded Butchers says there is a science behind resting your steak. They share that when the steak is cooking over the heat, the liquid inside the beef moves away from the cooking surface, leaving the steak's center saturated with the meat's juices. Cutting the steak without allowing it to rest will cause these juices to escape from the center of the steak, running all over the plate. Instead, when the steak rests, the juices remain trapped inside the beef for longer, resulting in a juicier cut of meat. Bearded Butchers says that the amount of time a steak should rest depends on the size and weight. 

Steak Revolution recommends resting a steak for one minute per every 100 grams of steak or 10 minutes per pound.

Gordon Ramsay instructs us not to slice a steak too thin. To help the steak retain its juicy flavor, slice it at least a half centimeter thick. The Spruce Eats recommends using a very sharp knife to ensure a clean cut. The blade should slice through the meat like a piece of butter. They say to cut the steak against the grain perpendicular to the muscle fibers.

Ensure the steak is cooked to your liking. Ramsay says that to determine if your steak is cooked medium rare, place your fingers on your wrist in the place where you feel your pulse. This area of your arm matches the density of a lightly bouncy steak cooked to a medium rare state. Simply Recipes says that getting the finger test right takes practice since everyone's hands are different.

Ramsay's final tip for cooking the perfect steak is to make sure you share it with someone special. So, select your cut of steak and gather your friends and family. It's time to prepare beef the Gordon way.