FOOD NEWS
The Secret Ingredient Gordon Ramsay Uses For Juicier Steak
BY JOHN TOLLEY
To prevent his steak from overcooking and drying out, Gordon Ramsay keeps the environment moist by adding chicken stock toward the end of the cooking process.
Ramsay first sears his beef filets to develop a flavorful crust. After flipping the steak a few times to ensure even cooking, he adds to the pan garlic, herbs, and then the stock.
The stock adds back to the steak moisture lost while searing, loosens fond that has stuck to the pan, and steeps the garlic and herbs, coaxing out the full range of their flavors.
Moreover, as the chicken stock reduces in the pan, it becomes a sauce that amplifies the steak's flavor. Lean cuts like sirloin benefit most from this method, but any cut can work.