Gordon Ramsay Makes the Perfect Steak | Cooking With Gordon | HexClad
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- Опубліковано 9 тра 2024
- Gordon Ramsay steps into the HexClad kitchen to show you how to make the perfect steak with the perfect pan.
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HexClad's patented cookware design technology is unmatched in today's world of cooking. Simply put, it is the best cookware you can buy. So how does it work?
A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.
Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
- The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
- In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
- HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
- Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.
In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.
I love Gordon’s “not too much oil”.
right he said not too much oil and then drenched it
“Be generous” and “don’t be shy” as he says and saturates lol
😂😂
lol
IKR? 😂
"Now we don't want this too oily." As he pours in a gallon of oil.
Lmao just came to say this
Stolen comment. Do better
@@hernandez1590_ Yeah, people can't have the same ideas on something, right? That's honestly besides the point though, you're 2 months late to the party. Why leave that comment now?
@@turnergocrazy it's never too late :)
Keep crying lol
@@hernandez1590_ That doesn't work when you were the first one complaining...
I love the way he says ‘beautiful’ it’s beeeyewwtiful
This is the difference between all these trying to teach videos and an actual master and teacher. He walks through all the steps, turn down the heat, turn back up the heat. I’ve watched a ton of how to videos and I know stove temps vary like crazy but they literally give zero direction. Gordon explains and instructs regardless of stoves because the process is the same.
If you really want to learn how to cook, check out Chef Jean Pierre.
I just ate at Hell's Kitchen in Vegas. I had the steak and my buddy had the beef wellington. Absolutely incredible!
Same! The steak was AMAZING!
Had it in 2018. Agreeeeed, soo good!
How much was it
@@xiSWIIFTix it was around 50 usd for my steak
I just watched this video and saved a bunch using Geico.
I'm a total novice chef but I follwed these instructions and my girlfriend liked it. So thanks :)
Gordon: Now we don’t want this too oily.
Also Gordon: Poured two thirds of olive oil.
Love, love, love my HexClad pans. Best purchuse of my culanary adventure. I used to never eat steak, now it's a weekly treat! Thanks for the tips, and pans chief.
Gordon: "we don't want too much oil"
*While Gordon pours oils into the bowl for half the video* 😅
Heard of keeping the pan wet?
I doubt it......
Rarely, a chef will tell you, slicing herbs, rather than crunch chopping will preserve the quality of the herbs. Well done Gordon.
Chiffonade technique.
Whats crunch chopping?
@@EffYouMan It's a straight down action with the knife and you'll hear a crunch, which crushes the herbs, instead of slicing them. It does make a difference. With slicing, they retain their color and flavor, whereas if you "crunch chop" them, they will turn very dark and lose their vibrant color as well as some of the flavor because they will bleed on your cutting board. I just learned this watching Epicurious the other day and they looked totally different.
He’s a blow hard - so many other Michelin chefs who don’t have mental issues
@@iChanging You can still crush them while doing a chiffonade. The crushing happens because of the action of your knife, not because of the shape in which you're cutting the herbs (chiffonade). Just don't go straight down with the knife, instead slice with a forward and back motion.
No peeling the garlic. Love it.
what an absolute artist he is. not the douche that he sometimes pretends to be at times. just a humble man who is truly passionate about his craft. ❤❤❤
I will definitely try this very soon. I've never made steak like this but it looks too good to just watch. Thank you from Naranjito, Puerto Rico! Alot of us men like to cook in the island
Had the XL frying pan almost 2y now use it daily cooking everything you can imagine. Absolute pleasure to cook with if cared for correctly 👌 but of a sod to clean if anything negative to say.
Been pan frying our ribeyes exactly like that for 40+ yrs.
My Mom was a Chef in her own right, she taught me how to prepare meat, all cuts of meat properly and delicious every time!! 🤤😋🤤
He's love for cooking and respect for the meat or protein is using is heartwarming and inspiring
Working with a Flat Iron steak and cast iron pan this recipe came out almost flawlessly. Mine was pink but more close to medium. The seasoning surprised me because it nearly surpassed my tried and true Lawry Salt. Not quite though.😊
Nothin beats lawrys lol
Any pan is better than this Hex Clad crapware that Ramsay decided to sell out to
@@jslbertodisagree mind is far better then any tefal pan
Just say you can't afford a hexclad I know you're jealous of mine x
@@saintpepsi8602 I bought them you non-contributing alt account spammer. They’re awful.
@@jslberto I have the small one and it is amazing. Eggs don't stick to it ever. I use that thing almost every day next to my cast iron for all the little things. So speak for yourself.
His commentary is absolutely GOLD! Using words like magic, beautiful , and dream to describe food makes it feel so posh.
“Talk about give a dog a bone 🦴. Your dog will be happy for the next 50 years”! Dogs don’t live to be 50 years old but that was hilarious! 😂
Haha, and it is not wise to give dogs cooked bones as they dry out and can splinter.
The way he says "seasoned beautifully" cracks me up everytime 🤣
@@Greg-GT1 yes me too! I'm going to start using that 😂
Dogs do do live more then 50 dog years
nor will they live long at all if fed garlic, which is toxic to them.
Thank you Mr Ramsey. You are
superb.
I just made the best steak I've ever eaten after following your steps!! So easy and delicious!! thank you for sharing :D
Jelly
2:10 😢
Hey there. can you please share how long you seared the steak on each side. I'm confused because Gordon didn't call out any times. It looked like he only seared the first side for 48 seconds however I'm not sure if I counted that right.
on another video he talks about 1 minute each side
@@oussamaelcherif6131 oooo thanks for letting me know!! You're awesome for sharing ✨🐱✨
Looks fantastic! I can't wait to try this recipe.
What's so special, it's the way every chef prepares their stake.
Thanks bot
@@arunsj4389 LOL, Arun thinks they're killing vampires! 😆
@@arunsj4389Can you eat it?
@@AstroSully I thinks hindus can't eat steak
Now I know what I've been doing wrong. Will try all of this again this weekend with 6 ribeyes! Friends who cook will get to check out the pans! I also bought the seasoning paste for the new set of pans...yum!
Yo it’s me billy from 3rd grade
Such a waste of money,
I just tried this with my new hexclad I got for Christmas. I used a different cut of steak, tho. It was absolutely delicious! It was a huge hit with my husband too. Thanks!!! ❤
Some of the greatest individuals you will meet, are chefs #generous ...I've worked with many as dishwasher/prepcook ❤❤❤
It's just so entertaining watching him cook.
You sir, are the Michael Jordan of cooking! Thank you for sharing these techniques.
I love this man. I always watched him growing up.
Love the passion ! Ribeyes is my cut by far
If I could just comment on one thing is metallic tongues on a non stick pan fried. My mum would kill me for that
My highly respect to Gordon
Had Gordon Ramsey steak in Kansas City. Had the beef Wellington. Absolutely incredible.
Always a joy watching Gordon cook. #salivating
Thanks bot
We. Are. Not. Robots. We. Are. Humans. Beeep Beeep Boops... 🤖 🤭
Gordon: We don't want it too oily.
Gordon: Proceeds to empty half the bottle.
His passion for food is on another level
I've been doing this method for many years, it's great. I don't have to do room temp, comes out the same. Sometimes sous vide too to like 100, then do the pan - but it goes quicker.
Leaving it out like he said for 10-15 minutes won't get it close to room temperature 😅
@@Bukahta
Someone did that experiment and even taking it out 2-4 hours prior to cooking it only drops a couple degrees...wish I remember which steak UA-camr did the experiment.
@@josev7417 correct, it was Max the meat guy in the video you mentioned. Also Guga and Ethan made the same mentions
Room temp helps it cook more evenly as well
@@nicodisimone6428 shut up.
Omg that looks amazing!
you are the best. Because of you, we purchased these pans. So good, thank you
Just ordered my Hexclad pans so will be cooking your dish as soon as they arrive! Thanks Gordan! 🙏
Now that looks gorgeous!! 👌
But his comment on "not to much oil" and him putting much oil got me laughing
Incredible flavor !
I just made it his way.
Rewinding video constantly.
But I did everything in the same All Clad 10” pan.
The Olive Oil and butter not only allows basting, but also enabled cooking asparagus perfectly around the steak.
While basting everything.
Tossed in a baked potato to baste as well.
Just ordered a Hexclad pan.
No you didn’t
Hi, I have a electric stove. What is the temperature to heat this pan up?
@@user-wn8sz3vh4bmax then keep another hob on medium… get the pan hot on the max til it’s starting to smoke then oil and steak in then take it off the hob. Medium heated one for back up if need to get heat back into the pan
@@mroneski7114Whattt?? lol can’t understand you.
i like the way he chop the onion,it's amazing
Love how you do this. I add my fresh sage instead of thyme
Simplemente delicioso soy de Perú gracias por la receta exquisita y que Dios le bendiga
Total Perfection.
Gordon my friend, you are an international treasure.
Wow!!! Cooking it now ! Thank you!
Looks delicious!
He’s my favorite chef! I follow him only and I watch all of his shows.
However, because I’m Asian-American, I do watch Ming Tsai and some other Asian chefs.
Marco pierre white is the og gordon learned from
So nice to see a master at work!
I try to do this the best way possible the way Gordon does it 😊
Recently started starting with cold pan and no oil. Hi heat to start, 5 min flip. Repeat 3-4 times, then butter n herbs. Great sear, but no splatter mess.
Yeah, cold searing works for me as well, although I flip it first time after two minutes... ;o)
errr - wrong.
Gordon always giving the steak goods!
I enjoyed this way too much 😂 Definitely trying this 🔥
I sat next to Mr. Ramsey at the Saints/Colts Superbowl. Had no idea who he was. Since then Ive become a big fan of him as a kind human and a very entertaining/knowledgeable chef. My gf at the time was a big fan of his and introduced us after the game. Very cool dude.
Just finished cooking and devouring. Very great video. Thank you! Steak was Delish!
No you didn’t.
I love chef Ramsay ❤❤ one of the Best chefs ever....and a Great person too... gonna try this recipe as soon as I can
Gosh Gordon, I think I’m ready for homemakers HK, it’s so good! Thank you Chef!
I Sooooooo Respect Chef's Love For Food
'not to much oil' proceeds to empty half the bottle
Gordon is great. Often portrayed as a jerk..but he's just really good and focused on his craft. I don't think he's a bad dude. That steak looks outrageous. Gotta try this method and technique.🔥
Most chefs are jerks, I've worked enough in the kitchen for a whole decade enough to see how they like to bully ppl but with lazy ppl it's like they see less of them so they are okay with that work ethic
The interesting thing about gordon is it's not so much that he's a jerk but rather he's passionate and holds people to the standards that are presented. Most times when he's yelling it's because the people who should know what they're doing are clueless (or TV drama ofc) but watch how he acts with people who aren't pros and are just trying to learn, he has the patience of a saint and tends to have a lot of fun too!
@@moody5763 to add what you said, watch his UK shows vs US shows, he's a more tame in the UK shows because the US loves its drama
@@moody5763 he’s a bit of a jerk, but not a major one. He’s like that one parent who means well and wants the best for their kids, but tends to yell and scream more than needed lol. He means well and seems like a decent guy, but goes overboard a lot lol.
He cross contaminated with the herbs, -rep
Gordon Ramsay is absolutely brilliant!
OMG!!! Gordon you are amazing.
“We dont want this too oily” proceeds to put whole bottle of oil in lmaoooo
Beautiful!
🔥
My! Goshness! Chef Ramsey just created a work of Art! A work of Art I'm telling you! A Masterpiece! ❤ 😋
That definitely looks delicious.
So therapeutic to watch and hear Gordon
Phenomenal chef.
BUTTER~ SIMPLE BUT CLEAR TO FLAVOR WITH JUICY STEAK. ALL THE TIME TO SHOW MAGIC IN COOKING. SIR. GORDON
I used only cook my Ribeyes on a very hot BBQ here in SE Texas.
Now I cook them just like this & the family loves them this way much better than the BBQ
If you do this inside without a powerful extractor fan every smoke detector in your house will go off and you will be left standing in a fog of smoke.
I do it at home exactly like this with 0 issue, just wish Gordon would use something other then olive oil, it’s smoke point is so low compared to other oils
“We don’t want this too oily”
Pours a half gallon of olive oil
It was not even that much, overused joke
This comment made my morning 🤣
@@CORONAVIRUS-gj2dj It will always be funny
"2 shots of vodka"
Thank you for that educational piece of information
Thanks 👍 Nice recipe
Literally made me hungry less than an hour after breakfast. 😅
Has anyone in history used the word 'beautiful' more than Ramsay?
I think he replaced his use of "fuck" with "beautiful" 😂😂
Such a beautiful pan
He talks about the oil and the final shot is literally a pool of olive oil around the edge
Love all of this, but I also bake, so I'd REALLY like to see more bakeware. Start by adapting the skillet into a standard-size cookie sheet... You'll sell a TON of them!
Tried this tonight and it was a homerun with the family, thank you!
Amazing!🔥
No you didn’t.
I'm admittedly a Gordon Ramsay fanboy and got my Hexclad frypan because of him a few months ago and have been very happy so far. It cooks and sears beautifully.
Better than a regular pan? Worth it?
There is absolutely no reason to cook this recipe in a nonstick frying pan. A cast iron pan would be superior. Gordon knows this as well and I guarantee you he doesn’t personally use hexclad pans at home. They are a gimmick
@@Mike-gg7ipsome people have electric/glass stovetops and can’t use cast iron
Chef Ramsay is excellent food innovator!!!!
Waaaaay too much oil for me, but it looks beautiful, Gordon is a Chef artist, creating beautiful dishes 🤩
dude he said not too much oil and then drenched it haha
Extra virgin olive oil is good for you. Relax
Ramsay’s steak game is sub optimal
Delicious! Thank you for share...
I know he’s a world class chef and I absolutely respect him but just got a question isn’t it normally always best to slice against the grain or different steaks have a better outcome when slicing with the grain
When its as temder as ribeye it don't really matter. Only snobs care. I just eat it off the bone like a caveman. 😊
A ribeye is already cut against the grain, slicing the steak against the grain would mean cutting through horizontally. But yes generally cut against the grain.
@@jolo4534 I mean maybe I heard him wrong but I’m sure Gordon say cut with the grain right
@@ansoncheng2226 yes he did, everytime you cut a ribeye you cut with the grain
@@jolo4534 how about porterhouse steak?
El bife perfecto es el que se puede disfrutar el sabor. Si a un bife lo llenás de condimento ocultás su gusto. Si además le pones manteca lo vas a hacer muy pesado y volvés a toparle el gusto a carne. Queda, obviamente, con el saber a la manteca. Por último, y para completar el cuadro, lo corta en tiras, lo que hace que se enfríe rápido y además te quita el placer de cortarlo vos. En definitiva, asì no se disfruta un bife, ni en sabor, ni es cortarlo vos mismo. El resto son gustos. Saludos!
Bien dicho
Además hace un chimichurri con menta y aceite de oliva?! What...
I agree. I don't want my steak cut at all
Totalmente cierto, por eso es que tu ganas millones con tus restaurantes y Gordon no, verdad? Se llama cocina gourmet estimado, puedes aprender y apreciar los diversos sabores o quedarte en la arrogancia de creer saber más de saboresy cocina que un chef Michelin
Thank you for your help. I'm looking forward to finally attempting a steak! It's always appeared elusive.
Would you please tell me what type of cutting board you have in the background?
Ooh looks so so good!
I made this yesterday. The only thing is that me seasoning it generously tasted differently, I was too generous 😂. Otherwise me and my kids killed it, it was sooo juicy! Even my dog was asking for the whole steak just to himself! Yummy.
Nice!!! So, how many minutes total did you cook it for on both sides? 😊
@@MrCraiging I honestly just made it with him, watching his video. I realized when I was making it few days later again, that I really don't know how many minutes it was so I went back to the video again. Lol.
Mint? Smoked Paprika? In the Chimichuri?
Well, I'm no Michelin chef
Nop americans and british always use mint for a dumb reason! Do not follow american or british receips for chimi, instead look for argentinian chefs. Chimichurri doesnt have mint its parsley and dry orégano. As for the smoked paprika they use it because they cant get the right chili in their countries
The chimichurri he made is wrong. Don't follow it
Absultly delicous man!
Nice recipe thanks you so much for your video this is Rene from LosAngeles California
Only one name that rings true with steaks, "GUGA."
Let’s do it
You need to learn to cook and you'll see that Guga is a hack
Slice with the grain? Since when did we start doing that? 😂
Slice against on tough cuts like tri tip and skirt, flank
You gave all goodness of steak to the cutting board!!
He's always making the perfect steak, like not once has it been off.
Those of us in apartments that can't do this cause it'll smell the entire place and the smoke from the pan makes your apartment look like a hookah lounge. 😢😢😢😢😢😢
Do it on the balcony and then you can make everyone else jealous with the mini grills or Colman two burners 🤙🤙🤙
Grape oil is best has a higher flash point
I really respect GR’s style. I just feel like somethings don’t need to be so fancy
this is like the bare minimum of fancy, not even an extra 5 minutes of effort. are you that lazy?
Why not ? Looks better obviously.
@@G__80 its a blummer to eat. I dont want my steak to be touching mashed potatoes
Monsieur Gordon vous êtes génial bravo 👏👏👏👏
Brilliant 👏🏻
So a few things the left out, he flipped that steak a lot more times then shown here. I Tend to agree, that adding a second splash of oil is necessary for a good sear, mainly to keep the smoke down and to help the flavors of the garlic and the basting and browning , vs burning, of the butter. Once the sear is complete, basically the crust is golden brown on all sides, then we are nearly here and turning the heat all the way down once the butter is browned is the way to go. So all and all, not bad, however, you dont really need to trun the heat down all the much. play with the high first and then meduim high to turn down the heat until the butter comes in, then its meduim to low. That should give you the best results. You can also use butter flavored cooking spray for the second oil if you want. Just fleshing out some details here.
sounds good. also one mistake with GR. He said cut with the grain, that is false, cutting against he grain makes for a more tender steak, soft and easy pull apart, long grains dont, very rigid and strong
...or better yet, leave out the butter and use it on pop corn instead. Great steaks,like lobster, don't need butter.
@@franciscotoro9454 um no, brown butter is not the same as just butter. Its more like carmel, which is the candy version of brown butter, and less like something you would use on popcorn......just point out we arn't talking about the same thing......
@@uzijaccuzzi710 incorrect, a ribeye steak is already cut against the grain and is a tender cut compared to a tough steak like flank, that method doesn’t isn’t the same and doesn’t serve the same purpose for Ribeye. Please do some better research before spreading information.