Gordon Ramsay, the Michelin-starred chef and culinary icon, is renowned for his unwavering pursuit of perfection. His approach to grilling a steak is no exception. It’s a masterclass in simplicity, precision, and understanding the fundamental principles of heat and meat. While he might make it look effortless on television, there’s a science and a method behind his fiery success. This guide breaks down the Gordon Ramsay steak-grilling technique, offering you the secrets to achieving restaurant-quality results in your own kitchen.
The Foundation: Choosing the Right Steak
The journey to a perfectly grilled steak begins long before the flames are lit. Ramsay emphasizes the importance of selecting a high-quality cut of meat. The better the quality, the less you need to do to it.
Selecting the Cut
Ramsay typically favors cuts like ribeye, sirloin, and New York strip for their rich flavor and marbling. Marbling, the intramuscular fat, is crucial. It renders during cooking, basting the steak from within and resulting in a juicy and flavorful final product.
He often seeks out dry-aged beef when available. Dry-aging concentrates the flavors and tenderizes the meat even further. But for everyday grilling, a well-marbled, fresh cut from a reputable butcher will work wonders.
Thickness matters. Ramsay prefers steaks that are at least 1-1.5 inches thick. This allows for a beautiful sear on the outside while keeping the inside perfectly cooked to your desired level of doneness. Thinner steaks are much more difficult to cook evenly and tend to overcook quickly.
Sourcing Your Steak
Where you buy your steak matters just as much as the cut itself. Ramsay advocates for sourcing your meat from a trusted butcher. A knowledgeable butcher can provide guidance on the different cuts, the quality of the marbling, and the origin of the beef. Building a relationship with your butcher is invaluable.
Supermarket steaks can be acceptable, but you need to be more discerning. Look for steaks that are bright red in color with even marbling. Avoid steaks that appear dull or have any signs of discoloration. Freshness is paramount.
Preparing for the Grill: Ramsay’s Simple Approach
Ramsay’s steak preparation is surprisingly minimalist. He believes in letting the quality of the meat shine through. He avoids elaborate marinades, instead focusing on simple seasoning and proper handling.
Tempering the Steak
This is perhaps the most critical step in Ramsay’s method. Tempering means bringing the steak to room temperature before grilling. This allows the meat to cook more evenly. A cold steak will take longer to cook in the center, leading to an overcooked exterior.
Ramsay recommends removing the steak from the refrigerator at least 30-60 minutes before grilling, depending on its thickness. This allows the internal temperature to rise, resulting in a more consistent cook.
Seasoning Simply
Ramsay keeps the seasoning incredibly simple: coarse sea salt and freshly cracked black pepper. He applies the seasoning generously on both sides of the steak just before grilling. The salt helps to draw out moisture from the surface of the meat, creating a better sear.
He emphasizes using high-quality salt and pepper. The difference in flavor between freshly cracked pepper and pre-ground pepper is significant.
Avoid adding any other seasonings or marinades before grilling. Ramsay believes these can mask the natural flavor of the beef.
Grilling Like Ramsay: The Art of High Heat
Ramsay’s grilling technique revolves around high heat and precise timing. He aims for a beautiful, flavorful crust while maintaining a perfectly cooked interior.
Getting the Grill Ready
Ramsay advocates for using a charcoal grill whenever possible, as it imparts a smoky flavor that’s hard to replicate with gas. However, a gas grill can also be used effectively. The key is to get the grill extremely hot.
For a charcoal grill, he uses a chimney starter to ignite the charcoal. Once the coals are glowing red and covered with a light layer of ash, he arranges them in a single layer on one side of the grill. This creates a direct heat zone for searing and an indirect heat zone for finishing the steak.
For a gas grill, he preheats all burners on high for at least 15 minutes. Once the grill is scorching hot, he reduces the heat on one burner to create an indirect heat zone.
The grill grate should be clean and lightly oiled to prevent the steak from sticking.
The Searing Technique
Ramsay’s searing technique is all about speed and precision. He places the seasoned steak on the hottest part of the grill and allows it to sear undisturbed for 2-3 minutes per side. This creates a deep, rich brown crust, also known as the Maillard reaction, which is responsible for much of the steak’s flavor.
Avoid moving the steak around while it’s searing. This will prevent it from developing a proper crust. The steak should release easily from the grill grate when it’s ready to be flipped. If it sticks, it’s not ready yet.
Achieving the Desired Doneness
Once the steak has been seared on both sides, Ramsay moves it to the indirect heat zone to finish cooking. This prevents the outside from burning while the inside reaches the desired temperature.
He uses a meat thermometer to accurately gauge the steak’s doneness. This is the most reliable way to ensure that the steak is cooked to your preference.
Here’s a guide to internal temperatures for different levels of doneness:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium Rare | 130-140°F (54-60°C) |
| Medium | 140-150°F (60-65°C) |
| Medium Well | 150-160°F (65-71°C) |
| Well Done | 160°F+ (71°C+) |
Insert the meat thermometer into the thickest part of the steak, avoiding any bone. Cook the steak until it reaches the desired internal temperature.
The Butter Baste (Optional)
While Ramsay’s basic grilling technique relies on the natural flavors of the beef, he sometimes adds a butter baste for extra richness and flavor. During the last few minutes of cooking, he adds a knob of butter, along with some fresh herbs like thyme and rosemary, to the pan or grill. He then spoons the melted butter over the steak, basting it continuously. This creates a beautiful glaze and infuses the steak with the flavor of the herbs and butter. This step is generally performed if cooking the steak in a pan.
Resting and Serving: The Final Touches
Resting the steak is just as important as the grilling process itself. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
The Importance of Resting
Ramsay insists on resting the steak for at least 5-10 minutes before slicing. He places the steak on a cutting board and loosely covers it with foil. This prevents the steak from cooling down too quickly while allowing the juices to redistribute.
Cutting into the steak immediately after grilling will cause the juices to run out, resulting in a dry and less flavorful steak. Resting allows the muscle fibers to relax and reabsorb the juices.
Slicing and Serving
After resting, Ramsay slices the steak against the grain. This shortens the muscle fibers, making the steak easier to chew. He slices the steak into even pieces, about 1/4-inch thick.
He typically serves the steak with simple sides like roasted vegetables, mashed potatoes, or a fresh salad. He may also add a drizzle of olive oil or a sprinkle of sea salt and pepper to enhance the flavor.
Troubleshooting Common Grilling Issues
Even with the best techniques, grilling can sometimes present challenges. Here’s how to address some common issues:
Steak is Too Tough
This is usually due to overcooking or using a poor-quality cut of meat. Ensure that you are using a meat thermometer to cook the steak to the desired level of doneness. Choose cuts with ample marbling.
Steak is Dry
This can be caused by overcooking, under-resting, or not having enough fat in the steak. Rest the steak properly and ensure it has enough marbling.
Steak is Burning on the Outside
This usually indicates that the grill is too hot or the steak is too close to the heat source. Use the indirect heat zone to finish cooking the steak.
Steak is Not Searing Properly
Ensure that the grill is hot enough and that the steak is dry before seasoning. Avoid moving the steak around while it’s searing.
Steak is Sticking to the Grill
Make sure the grill grate is clean and lightly oiled before placing the steak on it. The steak should release easily when it’s properly seared.
The Gordon Ramsay Steak: A Recipe for Success
Grilling a steak like Gordon Ramsay is about more than just following a recipe. It’s about understanding the principles of heat, meat, and flavor. By choosing high-quality ingredients, preparing the steak properly, using the right grilling technique, and resting the steak before serving, you can achieve restaurant-quality results in your own home. Remember the simplicity of the seasoning, the importance of tempering, and the accuracy offered by a meat thermometer. These are the secrets to grilling a steak that would make even Gordon Ramsay proud.
What type of steak does Gordon Ramsay recommend for grilling?
Gordon Ramsay often recommends using a high-quality cut of steak with good marbling for grilling. This marbling, or intramuscular fat, renders during the cooking process, adding flavor and tenderness to the steak. Ribeye and New York strip steaks are popular choices due to their rich flavor and ample marbling. Selecting a steak that is at least 1.5 inches thick ensures even cooking and a beautiful sear.
He also emphasizes the importance of sourcing your steak from a reputable butcher or supplier. This ensures you are getting a cut of meat that has been properly aged, which further enhances its flavor and tenderness. Aging allows the meat’s natural enzymes to break down muscle fibers, resulting in a more succulent and flavorful final product. Look for steaks that are a vibrant red color and have a firm texture.
What is Gordon Ramsay’s secret to achieving a perfect sear?
Gordon Ramsay stresses the importance of a scorching hot grill or pan for achieving a perfect sear. The high heat is crucial for creating the Maillard reaction, a chemical process that produces hundreds of flavor compounds and gives the steak its signature crust. Before placing the steak on the grill, ensure it’s preheated to a high temperature, usually around 450-500°F (232-260°C). A cast-iron skillet can also be used on the stovetop to achieve similar results.
Another key to a perfect sear is ensuring the steak is completely dry before it hits the heat. Patting the steak dry with paper towels removes excess moisture that would otherwise steam the steak and prevent browning. He also recommends using a high-smoke-point oil, such as canola or grapeseed oil, to lightly coat the steak before seasoning, further promoting browning and preventing sticking.
How does Gordon Ramsay season his steaks?
Gordon Ramsay advocates for a simple yet effective seasoning approach for steaks. He typically uses a generous amount of coarse sea salt and freshly cracked black pepper. He applies the seasoning liberally to both sides of the steak, ensuring even coverage. The salt helps to draw out moisture from the surface of the steak, which then evaporates and aids in creating a flavorful crust during searing.
He believes that the quality of the steak should speak for itself, so he avoids overpowering it with too many spices or marinades. The salt and pepper enhance the natural flavor of the beef without masking it. Ramsay often seasons the steak shortly before grilling, allowing the salt to penetrate the surface but not long enough to draw out too much moisture and dry out the steak.
What is the best way to check the doneness of a steak according to Gordon Ramsay?
Gordon Ramsay primarily relies on the “touch test” to determine the doneness of a steak. This method involves gently pressing the center of the steak with your finger and comparing its firmness to different parts of your hand. For example, a rare steak will feel soft and yielding, similar to the flesh between your thumb and forefinger when your hand is relaxed.
While he does acknowledge the usefulness of a meat thermometer, particularly for beginners, he emphasizes developing the ability to assess doneness by feel. For a medium-rare steak, the flesh should feel slightly firmer, similar to the flesh when you touch your thumb and middle finger together. As the steak cooks further, it will become increasingly firm. A meat thermometer can confirm your assessment, with medium-rare typically registering around 130-135°F (54-57°C).
How important is resting the steak after grilling, according to Gordon Ramsay?
Gordon Ramsay considers resting the steak after grilling absolutely crucial. Resting allows the muscle fibers to relax and reabsorb the juices that were pushed to the center during cooking. This results in a more tender and flavorful steak. He recommends resting the steak for at least half the cooking time, or even longer, depending on the thickness of the steak.
He suggests tenting the steak loosely with foil during the resting period to keep it warm without continuing to cook it. Cutting into the steak immediately after grilling will result in a significant loss of juices, leaving the steak dry and less flavorful. Allowing the steak to rest ensures that each slice is succulent and bursting with flavor.
What are some common grilling mistakes to avoid, according to Gordon Ramsay?
Gordon Ramsay identifies several common grilling mistakes that can compromise the final result. One prevalent error is overcrowding the grill. Placing too many steaks on the grill at once lowers the surface temperature, which prevents proper searing and can result in steaming the steaks instead of grilling them. It’s best to grill in batches to maintain consistent heat.
Another frequent mistake is moving the steak around too much while it’s grilling. Allow the steak to sear undisturbed for several minutes on each side to develop a good crust before flipping it. Constantly flipping the steak prevents the Maillard reaction from occurring and results in uneven cooking. Finally, using a fork to flip the steak punctures it, releasing valuable juices. Always use tongs to handle the steak.
Does Gordon Ramsay have any specific recommendations for cooking steak indoors?
While Gordon Ramsay favors grilling steak outdoors, he offers tips for achieving excellent results indoors as well. He suggests using a heavy-bottomed skillet, preferably cast iron, that can retain and distribute heat evenly. The skillet should be preheated to a high temperature, similar to a grill, before adding the steak. Adequate ventilation is crucial when cooking steak indoors to manage the smoke.
Ramsay recommends using the same techniques for seasoning and searing steak indoors as he does outdoors. This includes patting the steak dry, using a high-smoke-point oil, and allowing the steak to develop a good sear before flipping. He also emphasizes the importance of finishing the steak in the oven if it’s particularly thick, ensuring it’s cooked evenly to the desired doneness. Resting the steak after cooking is just as important when cooking indoors as it is when grilling.