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Gordon Ramsay’s ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak

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[UltraVid id=40 ]right the guide to cooking the perfect steak hot pan the secret here is to make sure that we literally sear the steak and not boil it season it first beautifully done get some nice large grains of pepper so you got a nice bit of heat mop up all that seasoning and sort of push in for most important parts to make sure you take them out the fridge 20 minutes before you actually start cooking them cooking a steak that’s stone cold in the center you have to overcook it on the outside pans just started smoking touch of oil in all that round and then just lay the steaks away always away from me and let the pan do the work that’s the kind of noise you want to hear in the pan every time that nice sear again pair of tongs turn it over very carefully literally 30 seconds the pan you can see the color beautiful that layer of fat on the back of the sirloin you want to render that down as well that’s it there so hit that into the pan use the pan to your advantage tilt the pan let all that hot fat olive oil run down the back and it starts to sear the steak even better and put it over the garlic in nice little flavor of the steaks doesn’t need to be peeled just lightly crush and then like it’s a really nice flavor to the steak turning every minute to got that nice even color and if you’re turning your steaks every minute it starts to cook evenly then at a time it’s really nice to get that nice fragrant sort of time and touch more I quite like my steaks rare so rare is here opposite the palm at the top medium is there and well-done is at the top of your wrist and now I’m going to start off with my butter little knobs of butter this is where the state starts to take on a completely different flavor tilt the pan there just base the steaks that five-time like garlic nothing’s burning and that’s why we started off with olive oil pepper garlic some sort of brush the garlic over off with the gas take them out beautiful let them rest and off and then from there slice rare going on to medium rare

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