Gordon Ramsay's Ultimate Tip For Searing The Perfect Steak

Food - Drink Gordon Ramsay's Ultimate Tip For Searing The Perfect Steak By HALDAN KIRSCH

Rest, Season, And Sear Gordon Ramsay recommends removing the steak from the refrigerator and allowing it to rest for at least 10 minutes at room temperature, then heavily seasoning it. His top tip for searing steak is to ensure you do not turn the steak unless there is color on the side against the heat, saying, "No color, no flavor." { "selector": "[data-custom-animation-id=\"fly-in-top-0-0.65\"]", "--x": "0", "--y": "calc(-100 * 1vh - height())", "animations": [ { "duration": "0s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0s", "duration": "0.65s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } { "selector": "[data-custom-animation-id=\"fly-in-bottom-0-0.65\"]", "--x": "0", "--y": "calc(100 * 1vh + height())", "animations": [ { "duration": "0s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0s", "duration": "0.65s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } Read Full Story

Remove and Rest 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. Next, remove the steak from the pan, but don't be tempted to cut into it yet, instead, allow the steak to rest a while. { "selector": "[data-custom-animation-id=\"fly-in-top-0-0.65\"]", "--x": "0", "--y": "calc(-100 * 1vh - height())", "animations": [ { "duration": "0s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0s", "duration": "0.65s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } { "selector": "[data-custom-animation-id=\"fly-in-bottom-0-0.65\"]", "--x": "0", "--y": "calc(100 * 1vh + height())", "animations": [ { "duration": "0s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0s", "duration": "0.65s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } Read Full Story

Slice And Serve Ramsay advises not to slice a steak too thin, keeping it at least a half centimeter thick. 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. { "selector": "[data-custom-animation-id=\"fly-in-top-0-0.65\"]", "--x": "0", "--y": "calc(-100 * 1vh - height())", "animations": [ { "duration": "0s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0s", "duration": "0.65s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } { "selector": "[data-custom-animation-id=\"fly-in-bottom-0-0.65\"]", "--x": "0", "--y": "calc(100 * 1vh + height())", "animations": [ { "duration": "0s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0s", "duration": "0.65s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } Read Full Story

Read More Guy Fieri’s Steak Searing Tip Will Get You A Perfect Crust Every Time Your Guide to Cooking (or Ordering) the 7 Best Cuts of Steak Why Is Wagyu Beef So Expensive And Is It Worth The Price? { "selector": "[data-custom-animation-id=\"fly-in-bottom-1.5-1\"]", "--x": "0", "--y": "calc(100 * 1vh + height())", "animations": [ { "duration": "1.5s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "1.5s", "duration": "1s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } { "selector": "[data-custom-animation-id=\"fly-in-bottom-1-1\"]", "--x": "0", "--y": "calc(100 * 1vh + height())", "animations": [ { "duration": "1s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "1s", "duration": "1s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } { "selector": "[data-custom-animation-id=\"fly-in-bottom-0.5-1\"]", "--x": "0", "--y": "calc(100 * 1vh + height())", "animations": [ { "duration": "0.5s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0.5s", "duration": "1s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] } { "selector": "[data-custom-animation-id=\"fly-in-bottom-0-1\"]", "--x": "0", "--y": "calc(100 * 1vh + height())", "animations": [ { "duration": "0s", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(var(--x), var(--y))"} ] }, { "delay": "0s", "duration": "1s", "easing": "cubic-bezier(0.2, 0.6, 0.0, 1)", "keyframes": [ {"transform": "translate(var(--x), var(--y))"}, {"transform": "translate(0, 0)"} ] } ] }