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  • The guide to cooking a 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.

  • The foremost important part is to make sure you take them out of the fridge

  • 20 minutes before you actually start cooking them.

  • Cooking a steak that's stone cold in the center,

  • you're going to have to overcook it on the outside.

  • Pan has just started smoking.

  • A touch of oil in, all that around

  • 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, a pair of tongs. Turn it over, very carefully.

  • Literally 30 seconds into the pan, you can see the color... beautiful.

  • That layer of fat on the back of the sirloin,

  • we're going 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 that all that hot fat, olive oil run down the back,

  • and it starts to sear the steak even better.

  • We're going to put a little bit of garlic in.

  • Nice little flavor to the steaks.

  • Doesn't need to be peeled, just lightly crush

  • and then making some really nice flavor to the steak.

  • Turning every minute to get that nice, even color.

  • If you're turning your steaks every minute, it starts to cook evenly.

  • A little bit of thyme... It's really nice to get that nice, fragrant scent of thyme.

  • And a touch more.

  • I quite like my steaks rare.

  • So, rare is here, opposite of the palm, at the top.

  • Medium is there, and well done is at the top of your wrist.

  • Now, I'm going to start off with my butter...good old knobs of butter.

  • This is where the steaks starts to take on a completely different flavor.

  • Tilt the pan, then just baste the steaks.

  • So that fried thyme, that garlic...nothing's burning.

  • That's why we started off with olive oil.

  • For the garlic, we sort of brush the garlic over.

  • Off with gas.

  • Take them out.

  • Beautiful.

  • Let them rest.

  • And off.

  • Then from there, slice.

  • Rare, going on to medium rare.

  • Hmm...Delicious.

The guide to cooking a perfect steak.

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B1 UK pan steak sear garlic thyme rare

Cooking the Perfect Steak by Gordon Ramsay

  • 1931 202
    yuyu posted on 2015/08/09
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