Gordon's Mix & Match Steak Recipe | BBC Good Food

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Gordon's mix & match steak

Gordon's mix & match steak

Gordon Ramsay

Save recipeServes 1EasyTotal time: 15 minsReady in about 15 minsA star rating of 4.7 out of 5.31 ratingsRateloading...

Gordon Ramsey selects his favourite cuts of beef and explains how to prepare and cook for the perfect steak dinner

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Showing items 1 to 3 of 3

Bois boudrin

A star rating of 4.6 out of 5.27 ratings

This marinade sauce, from Gordon Ramsay, is best spooned over a steak after cooking – especially a fillet steak

Spooning shallot and red wine sauce on a steak

Shallot & red wine sauce

A star rating of 4.4 out of 5.110 ratings

This classic French sauce from Gordon Ramsay is just perfect with a rib-eye steak

Chunky oven chips

A star rating of 4.7 out of 5.195 ratings

Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying

Ingredients

Nutrition

1 steak
oil
1whole garlic clove
herb sprig
butter for fillet or rib-eye steaks

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0glow

Method

step 1
Choosing your steak Rib-eye: The chef’s favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat. Cook with the surrounding fat still attached, then remove after cooking, if you prefer. The fat adds flavour as well as basting the meat during cooking. Fillet: The most expensive cut. Allow 100-125g per head. It is very lean and, because it has short fibres, very tender. Ask for a piece cut from the middle of the fillet, not the end. Also, ensure that the butcher removes the sinewy chain that runs down the side. I like to cook my steaks split in half lengthways, not the usual round medallion shape. T-bone: Generally 350-400g each, including bone. It has a good marbling of fat with a layer of creamy fat on one side – this should be left on for cooking, then removed if you like. You get about 200-250g of meat, with a sirloin on one side of the bone and a fillet on the other. You also get some marrow in the bone which can be spread on the cooked meat.
step 2
To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. For fillet steak, cook the rounded edges too, turning to seal them well.
step 3
If you’re cooking fillet or rib-eye steaks, add a knob of butter to the pan, allow to foam a little and baste the steaks. T-bone steak has plenty of fat, so simply spoon it over the meat as it renders down. Remove steaks to a plate and allow to rest for at least 5 mins. Trim off any unwanted fat.
step 4
Slice fillet or rib-eye steak along the grain, then arrange on a plate with your chosen sauce and side dish. My personal preferences are for rib-eye with mushrooms and the shallot & red wine sauce; fillet steak with oven chips and bois boudrin; and T-bone with wilted spinach and mushroom sauce.

RECIPE TIPS

THE PAN

Choose a heavy-duty frying pan with a thick base and, ideally, a non-stick coating. Don’t overcrowd the pan – cook the steaks one or two at a time, then heat them through in the sauce later.

RESTING

The cooked steak needs to rest for at least 5 mins and will retain its heat in a warm place for about 10 mins.

CHECKING FOR 'DONENESS'

Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should be only lightly bouncy; well done will feel much firmer.

TONGS

Gordon uses lobster-style tongs for easy turning. Don’t turn the steak in the pan until it has had at least a minute of cooking each side. That way it develops a delicious caramelised flavour.

OILS TO USE

Use groundnut oil for cooking steaks as it can withstand high-temperature cooking without burning and spoiling the flavour. Finish with a little butter at the end of cooking, if you like.

SEASONING

Don’t season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.

Recipe from Good Food magazine, November 2005

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Tag » How To Cook Steak Gordon Ramsay