When you see someone that truly loves what they do, you notice they are very slow, gentle, and loving with it. That’s exactly what i see with Gordon here. Slow, gentle, and pouring love and only love for a little piece of meat. To him its probably something to cherish. That’s how much he appreciates cooking. He looks like he cooks to create a piece of art. Complimenting your food and taking your sweet time is truly something admirable in terms of passion.
@@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?
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.
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!! 🤤😋🤤
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.😊
@@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.
@@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.
@@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.
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.
I made it!! It was absolutely the best steak I’ve ever cooked!! The tastiest steak that I booked EVER!! I think that sauce for me made a huge difference!! Thank you so much Gordon!!! You are my favorite chef ever!! 🩵🩵🩵🩵
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.
@@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.
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.
@@PattyCantinmax 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
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!
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
Wow, Gordon Ramsay never fails to impress! As a Hindu Brahmin who loves beef steak, I know it's a bit unconventional, but I truly enjoy the rich flavors of beef dishes. This video has inspired me to try making the perfect steak at home. Thanks for the great tips, Chef!
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.
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.
I'm just a normal homecook but 1 thing I like to do when I'm cooking a steak right before I flip it to sear the other side is give the pan a little wiggle so that the oil (both natural & added) covers the floor of the pan & so that the steak doesn't get dried out on the next side of searing. I love Gordon Ramsay's videos. ❤
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. ❤❤❤
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!
I have been absolutely terrible at cooking steak on the stove but Just learned this method and tried it 3 times this weekend and has not failed me yet sear room temp steak doesn’t matter what kind for 1 min per inch in thickness if your looking for blue you take it out and let it rest for as long as you cooked for other temps it goes into a 350 preheated oven for flipping every 2 mins. So if you want rare it goes in for 2 mins then out and rest med rare flip and 2 more mins then out and rest med 2 more mins and so on and so forth it comes out like butter I had to share so if anyone tries let me know I was so happy I finally found a method that works consistently I had to share 😂
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
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
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.
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
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
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.
I give Mr Gordon 3 stars for his efforts to incorporate the selling features of the product, such as the pan retains the heat and it has a well around the rim for the juice drippings. Almost half as good as Martha Steward 😂
No one’s going to comment on the “cut with the grain, not against it” part?? That is the opposite of what i’ve known my entire life for preparing beef of any kind. What in the actual f#%!
The comment I was looking for 😂😂😂! I wonder what was his reasoning for that. In any case always cut against the grain, its been proven many times thats how you should cut meat. This is the way…
Nah he's right because on ribeyes the grain goes in different directions. Cut the cap one way and the rest of the steak the other. So I think he's only talking about cutting with the grain to remove the cap... Then he'll cut against when serving.
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.
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!
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?
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
@@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.
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. 😢😢😢😢😢😢
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!
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
What is the overall cooking time and temperature for cooking this cote de boeuf? I usually sear mine for about 2 minutes each side and finish in the oven for 15 min.
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
500+ calories just in oil lol 😂
When you see someone that truly loves what they do, you notice they are very slow, gentle, and loving with it. That’s exactly what i see with Gordon here. Slow, gentle, and pouring love and only love for a little piece of meat. To him its probably something to cherish. That’s how much he appreciates cooking. He looks like he cooks to create a piece of art. Complimenting your food and taking your sweet time is truly something admirable in terms of passion.
I wanted to eat my phone😅
I love the way he says ‘beautiful’ it’s beeeyewwtiful
😂
"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...
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.
@@Batvolles
That guy is unbearable
@@BatvolleNot for scrambled eggs tho
@@paradoxsweeps396 also for scrambled egg :)
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!! 🤤😋🤤
Lucky
And in what kind of pan have you been using???
my mom also, seemed simple,no butter & salt Looking for video the old way Help pls
I'm a total novice chef but I follwed these instructions and my girlfriend liked it. So thanks :)
did she give u that hawk tuah
@@boomhauer0079 u XD
Gordon: Now we don’t want this too oily.
Also Gordon: Poured two thirds of olive oil.
Every time Gordon Ramsay says; ”just add a little bit”
Me: quadrupling the amount 😂😂😂
No peeling the garlic. Love it.
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.
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.
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.
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.
I made it!! It was absolutely the best steak I’ve ever cooked!! The tastiest steak that I booked EVER!! I think that sauce for me made a huge difference!! Thank you so much Gordon!!! You are my favorite chef ever!! 🩵🩵🩵🩵
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......
@@mikeZL3XD7029 He was talking about the chimichurri.
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.
You sir, are the Michael Jordan of cooking! Thank you for sharing these techniques.
*takes a shot for every time he says “literally” and “chef’s dream”*
Don't forget "byuuutifl"!
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?
@@PattyCantinmax 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.
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,
Gordon: We don't want it too oily.
Gordon: Proceeds to empty half the bottle.
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
Wow, Gordon Ramsay never fails to impress! As a Hindu Brahmin who loves beef steak, I know it's a bit unconventional, but I truly enjoy the rich flavors of beef dishes. This video has inspired me to try making the perfect steak at home. Thanks for the great tips, Chef!
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 ✨🐱✨
He's love for cooking and respect for the meat or protein is using is heartwarming and inspiring
When Gordon put the mash potatoes on the plate, my mouth started to water. The steak looks delicious wish I could taste it!!😂 Thanks for sharing.
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.
I'm just a normal homecook but 1 thing I like to do when I'm cooking a steak right before I flip it to sear the other side is give the pan a little wiggle so that the oil (both natural & added) covers the floor of the pan & so that the steak doesn't get dried out on the next side of searing.
I love Gordon Ramsay's videos. ❤
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. ❤❤❤
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
He cross contaminated with the herbs, -rep
what other methods are there? 🤔
It's just so entertaining watching him cook.
I have been absolutely terrible at cooking steak on the stove but Just learned this method and tried it 3 times this weekend and has not failed me yet sear room temp steak doesn’t matter what kind for 1 min per inch in thickness if your looking for blue you take it out and let it rest for as long as you cooked for other temps it goes into a 350 preheated oven for flipping every 2 mins. So if you want rare it goes in for 2 mins then out and rest med rare flip and 2 more mins then out and rest med 2 more mins and so on and so forth it comes out like butter I had to share so if anyone tries let me know I was so happy I finally found a method that works consistently I had to share 😂
Me encanta mañana haré con tus indicaciones 🥰🙋🏼♀️Gracias tesoro 🙋🏼♀️🌷
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
His passion for food is on another level
Had Gordon Ramsey steak in Kansas City. Had the beef Wellington. Absolutely incredible.
Stunning!
i like the way he chop the onion,it's amazing
That was garlic
@@jayharv285 No, that was a shallot
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
@@sjarundharan LOL, Arun thinks they're killing vampires! 😆
@@sjarundharanCan you eat it?
@robertjunior260 🤣
Always a joy watching Gordon cook. #salivating
Thanks bot
We. Are. Not. Robots. We. Are. Humans. Beeep Beeep Boops... 🤖 🤭
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
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
@@allstopblue5717lol what? I have a glass top Samsung and use cast iron almost exclusively.
I love this man. I always watched him growing up.
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?
Has anyone in history used the word 'beautiful' more than Ramsay?
I think he replaced his use of "fuck" with "beautiful" 😂😂
Gordon my friend, you are an international treasure.
I give Mr Gordon 3 stars for his efforts to incorporate the selling features of the product, such as the pan retains the heat and it has a well around the rim for the juice drippings. Almost half as good as Martha Steward 😂
Just ordered my Hexclad pans so will be cooking your dish as soon as they arrive! Thanks Gordan! 🙏
How many minute do I take for a steak to cook?
Thank you Mr Ramsey. You are
superb.
“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 Gordon. I used a cast iron skillet and used your cooking technique. Came out amazing. 🎉 Fui Yooh!!!
Gordon!!! Each time I watch you cooking you makes me want to eat!
I need to move closer to your house and bring my plate for fillings every day 😍😍😍
No one’s going to comment on the “cut with the grain, not against it” part?? That is the opposite of what i’ve known my entire life for preparing beef of any kind. What in the actual f#%!
The comment I was looking for 😂😂😂! I wonder what was his reasoning for that. In any case always cut against the grain, its been proven many times thats how you should cut meat. This is the way…
I’m working in restaurant 15 years ago I saw you same I do it staek
No, you want to cut against it so you get a nice tender melt in your mouth feel
Nah he's right because on ribeyes the grain goes in different directions. Cut the cap one way and the rest of the steak the other. So I think he's only talking about cutting with the grain to remove the cap... Then he'll cut against when serving.
God it’s so refreshing to hear centimeters 7:31
Lol
Pretty interesting that he said oregano and cilantro
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
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.
I could watch this guy cut veggies all day.
3:11 very based
“We dont want this too oily” proceeds to put whole bottle of oil in lmaoooo
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
That is so wrong it isn't even funny. All he did was salt and pepper. Those don't change anything. It enhances the flavor of the steak.
is that a great pan to cook in, looking for a really good non stick pan, any tips or pointer would be helpful please
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?
HE IS NOT A CHEF, BUT JUST A STORY TELLER 😂😂😂
Uh except he is a chef
6:12 ‘Extra Virgin Olive Oil, and now the herbs are bleeding’
😂
I love chef Ramsay ❤❤ one of the Best chefs ever....and a Great person too... gonna try this recipe as soon as I can
Decent lesson, but how long until we flip it over after the 1st sear with a steak that thick?
How long do you cook the streak ? On high for 30?
Just finished cooking and devouring. Very great video. Thank you! Steak was Delish!
No you didn’t.
Tried this tonight and it was a homerun with the family, thank you!
Amazing!🔥
No you didn’t.
Just love his passion and his personality. A real Master, no BS.
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.
Literally my favourite chef 😉. I always learn so much and he’s just so darn likeable but it’s coriander where we’re from Gordon!
Some of the greatest individuals you will meet, are chefs #generous ...I've worked with many as dishwasher/prepcook ❤❤❤
Omg that looks amazing!
Ramsay’s steak game is sub optimal
Phenomenal chef.
Nice to see delicius cooking here from diffrent countrys I live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆
Love this. What oil do you use to cook the steak!???
Looks delicious!
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
Beautiful!
🔥
“Give the dog a bone; your dog will be happy for the next 50 years” 😂
"your dog will be happy for the next 50 years"
Man how much I wish my dog could live for that long......
Literally made me hungry less than an hour after breakfast. 😅
Gordon burning the absolute daylights out of that butter. Lord almighty
Where is your Michelin star mate?
@@marks2997 lol shut up bro
@marks2997 you don't need a Michelin star to know that he did burned that butter
Which color is your michellin star.
@@DevilFruitJourney damn dude ur right I couldn’t possibly know what burned butter looks like without a Michelin star how stupid of me.
Wow looks amazing. I need that pan and knife. Looks mint.
Love the way he scraped the spoon in the pan 😍
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
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
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!
@0:39 “once the steaks 🥩 up to temp” 😂
lilll
I’m learning a lot to incorporate it into my cooking grasping every detail . Thanks for sharing 😊
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
Slice with the grain? Since when did we start doing that? 😂
Slice against on tough cuts like tri tip and skirt, flank
slicing with the grain hmmm 🤔🤔
It’s only tough cuts like flank steak where against the grain is beneficial.
That’s correct as you’ll then slice against the grain when eating the slices
What is the overall cooking time and temperature for cooking this cote de boeuf? I usually sear mine for about 2 minutes each side and finish in the oven for 15 min.
You can see how he respects and handles every ingredient.
Just a touch of oil, proceed to invade Ukraine 😂
LMFAOOO
Ukraine isn't even an oil state, ignorant american