How you can Prepare the simplest Steak Ever

 

How To Make Pan Seared Butter-Basted Steak

Video taken from the channel: Foodland Hawaii


 

How to Make an Easy Pan-Seared Steak The Easiest Way

Video taken from the channel: Chowhound


 

Cook Steak In A Pan, Easy, Simple, Fast Based on Jamie Oliver & Gordon Ramsay

Video taken from the channel: GardenFork


 

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

Video taken from the channel: Hodder Books


 

How to Cook Steak Perfectly Every Time | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef


 

How To Cook A Cheap Steak Vs. An Expensive Steak

Video taken from the channel: Tasty


 

Gordon Ramsay’s Top 10 Tips for Cooking the Perfect Steak

Video taken from the channel: Gordon Ramsay


If you want a perfectly cooked steak with beautiful grill marks, crank your grill up to high heat. Grill temperatures of 450°F to 600°F will ensure that your steak gets a good, hard sear without sticking. Learn all about building the. Now you can learn how to cook the best steak ever, right at home!

No matter how you like your steak, you can use this simple trick that’ll put the steak house to shame! ChefSteps. ChefSteps. Comments. salty recipes. Prev Article Next Article. Tags: best, cook, easy, how to, recipe, salty, steak. Before you get started, turn on the exhaust fan, it’s going to get smoky! Generously season (room temperature steaks) with kosher salt and freshly cracked pepper on both sides.

Heat 1 tablespoon oil in the skillet over medium high heat until shimmering hot. Place steaks in the pan and don’t move for 2-3 minutes. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. When the butter is melted and has turned a golden brown, place the steaks into the skillet.

Let them sear for about 1 minute (less if you prefer more of a rarer steak. Bring your steak to room temperature. Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven.

For thicker cuts of steak. Heat a cast-iron skillet over medium heat. Place the steak upright on its fatty edge to render fat into the pan. You may have to use tongs to hold it in place. On a plate, season steak generously with salt and pepper.

Let sit up to 30 minutes to let steak come to room temperature. In a large cast. Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven. What are the different grades of beef? There are three grades of beef steak that you will find in.

Pan-searing is the absolute best way to cook a steak (salmon, too), and it also happens to be the easiest. What you’ll need to Cook Steak on The Stovetop When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking.

List of related literature:

Add 2 tablespoons of the butter to the skillet, then add 1 steak and cook until browned and crusty on each side and cooked to desired doneness, about 3 minutes per side for medium-rare.

“MasterChef: The Ultimate Cookbook” by The Contestants and Judges of MasterChef
from MasterChef: The Ultimate Cookbook
by The Contestants and Judges of MasterChef
Rodale Books, 2012

Add 1 steak to the pan; cook until a meat thermometer inserted in the thickest portion registers 145°F (medium-rare) or to the desired degree of doneness, 4 to 5 minutes per side.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Sprinkle the steaks with the salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2½ minutes on each side for medium-rare.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Turn them, lower the heat slightly, and continue frying until brown and cooked to your taste, 2 to 3 minutes for rare steak, 3 to 5 minutes if you prefer it more done.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Add steak to skillet; reduce heat to medium-high and cook 6 to 8 minutes per side for medium-rare or until desired doneness.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Drizzle 2 tablespoons olive oil over the steaks and finish cooking in the oven, turning the steaks over every 5 minutes, until medium-rare (120°F on an instant-read thermometer), about 15 minutes.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Add the steaks to the pan and sear for 3 to 4 minutes, then flip and sear for 2 to 3 minutes on the other side.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
by Jacob Wilson, Ryan Lowery
Victory Belt Publishing, 2017

Reduce heat to medium-low and simmer until steak registers 125 to 130 degrees, 3 to 5 minutes, turning steak over several times.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Turn the steak over, and place the skillet in the preheated oven; cook to desired degree of doneness, about 8 minutes for medium-rare.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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79 comments

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  • Horrible advice! My whole apartment filled with smoke in under a minute! Even with a hood and fan! Seriously only use this recipe if your stove is next to a window and you have a gas stove!

  • Ty ty u help me in so many way now I can surprise my boss today on there dinner tonight I give u results tonight ty ty keep video coming ty

  • When dining like a civilised, I cut with my right hand and stab or shovel with my left. Politely and elegantly of course. End of video is opposite me. Is there a norm.?

  • Has anyone else ever notice Gordon looks away from the camera quite a lot? Makes me nervous and i wanna know what’s there �� queue cards, another camera man? Idk

  • Tip 11: cut the steak across the lines of the steak, it means if the lines are vertical cut horizontally and vice versa
    Why? To have tender steak and make it less chewy

  • This is exactly how I make my steaks except for the patting down to dry the surface at the beginning. I have to try that next time

  • I just find it relaxing, how pleasant of a person you are when person’s aren’t pissing you off. Would love to learn from you one day.:D

  • Olive oil is probably a better idea because the taste is lighter on the meat. Too much oil does not allow the steak so sear a good crust.

  • A good way to cook a steak is to flip it quickly on low heat until you get your desired doneness, then dont flip it for a longer time each side at a higher temperature, to get a good crust without burning the inside.

  • Hi chef, i am going to buy a cast iron pan, whats the best size for the cast iron pan to make steaks like this? Also i see you dont add garlic.

  • I’ve followed the whole method of adding garlic and herbs and basting the steak for some time, I almost dare say I make a better steak than my dad now.

  • How long do you let it rest for after cooking? (as long as your husband can stand waiting for lol) sorry if someone else has asked this question.

  • I just did this steak following his recipe. I can’t believe i got it right the first time. Color was about Medium-rare or Medium. Either this is far less complicated than you think or im a Natural.

    I fucking did it and it tasted amazing. Im proud.:)

  • The title should be “How to ruin a perfect steak in 10 steps”. He’s a 7 michelin star chef yet he puts fucking butter and loads of oil on a beautiful steak. True chefs should know that a good steak only needs salt, pepper and a piping hot grill. What a donkey

  • Gahhh only complaint, you don’t salt overnight with the steak COVERED, it has to be in open air otherwise the condensation will just drip back onto the steak and make it soggy when you take it back out the next day. It should be on an open rack in the fridge that way it comes out much drier on the outside with a darker hue of red on the meat.

  • Thank you for being so detailed and keeping it short. I watched at least 4 of these videos and there’s always some detail that’s missing, like the heat of the pan or the part about rendering the fat. Thanks!

  • I’m subscribing! Wasnt really paying attention as to prepping my own food at the time but gosh your voice and your music are so relaxing and brings a good feel to the kitchen vibes!

  • He says he uses olive oil here to cook the steak at 1:53

    I wonder if it’s EXTRA VIRGIN olive oil, though?
    Because a lot of people say you shouldn’t heat it up that much, because it’ll break down and burn etc.
    So what type of olive oil is he using?

  • What is the price for a T-Bone in US and Rib eye?
    Quebec province in Canada a T-Bone is 22$can/pound or 16,50$us/pound and Rib eye 21$can or 15.70us/pound.

  • When my rich Uncle came over, he would take my whole family out for the biggest steaks. Then he would sneak into my room at night, and make me blow him. He said if I didn’t, our family would blame me for ruining steak nights. I told my parents after 14 years of molestation, and my Dad kicked me out of the house, and my family won’t talk to me. They still have steak nights 2-3 times a month.
    I guess they sure like steak.

  • Her: “Flap meatttt, woo woo!”
    Also her: “Um thats not the sexiest name though”
    And also, anyone finds it so satisfying to see the textures of the meats?

  • Are yall here just to complain about how you think she’s doing everything wrong and her voice? Yall are so toxic lmao, its a steak video just talk about the damn steak, and cast iron needs lots of oil to get hella hot, yall cant even grasp the concept of adding all that oil and still you people complain, that’s like saying addition is hard without knowing what a number is �� and yall seem to forget that the steak is almost the length of the pan, why put less oil when cooking s big steak?

  • At number five, skip that stuff, your steak will not taste like one! I agree with everything else. A steak served to me with the number 5 effort would go back!

  • No video shot of the inside of the steak. Since every other steak making video on the planet shows the inside of the steak when finished, you have to assume it didn’t turn out good.

  • I’m getting confused in another video, he said only flip it once, he used a different part of his hand and now hes using thyme and garlic.

  • Quick tip: use canola or avocado oil instead of olive oil. I used olive oil the first time and smoke started billowing out of the pan almost as soon as I put the steak into it.

  • Woah, woah, woah, woah. There’s still plenty of meat on that bone! Now you take this home, throw it in a pot, add some broth, a potato… Baby, you’ve got a stew going.

  • My number one tip is to season the steak with a Knorr beef stock cube seasoning paste instead of salt. It doesn’t wash off at all.

  • Some moron is going to bitch about the butter. YOU ARE EATING A DAMN STEAK! If you want to worry about butter then do not eat steak.

  • Sorry if this is located on the page somewhere but i can’t seem to find it,
    What was the seasonings he added before he started cooking? I’ll i heard him say was pepper but it looked liked something else as well.

  • we tried this and it works,  we cooked two N.Y. Strips………I would suggest laying foil down around the burners.  The popping oil can make a mess….and of course buying good meat helps.

  • i used to use an app that told you exactly when to turn it etc.
    once i learnt the basic timing i can now cook it perfect everytime. key steps are the high heat smoking pan in the beginning. sear each side 30secs. then turn evry minute with flame turned down to med-medhigh.
    give it a good 5 mins if its around 2.5cm thick.

    *then wrap steak in foil and rest for a solid 8mins.
    nice n pink inside with meat juices dripping.

  • i wanna know if gordon ramsay is living on the surface of the sun because otherwise there’s no way a steak will come even CLOSE to room temperature just 10 minutes after taking it out of the fridge

  • Cutting this steak allows it to cool too quickly. My opinion, one should never pre-cut a steak before serving. It is best cut the steak as it is consumed!

  • I followed the same cooking instructions using a cast iron pan, oil and butter and same cooking temperature on the gas stove. When I added the butter and 1 minute later my whole kitchen was filled with white smoke from the kitchen and set my fire alarm on.

  • I use butter and garlic and use the seasoning after still OK on the rare scale I don’t like crust:P but like the person I’m cooking for choice that all it matters

  • Hey, Gordon. Squirting olive oil onto a hot pan is a big risk of causing a grease fire, especially if you are using cast iron. This is not great advice to be giving the general public. You’re going to hurt people.

  • Just some tips:
    -Season it with salt and pepper.
    -Olive oil is correct but don’t overdo it
    -Place the steak when it’s on room temperature and the pan’s heated up
    -When it’s about rare, toss in some garlic, rosemary, thyme, and butter
    -When the butter melts, keep splashing the melted butter onto the steak with a spoon
    -Don’t cool it. Ever. Unless you want a steak that tastes as if it was microwaved.

  • I just ruined… a 20$ steak… don’t follow google on how to make a steak… she said season with salt for 24 hours…
    Don’t do this….don’t. I warned you! You cannot cook salt out! ������No amount of bbq sauce or ketchup will help. ������My lips are still burning from the salt sting and this was a half hour ago.������

    Your steak looks…����…so good

    ….��I’m so hungry now

  • Instruction not clear enough, now researching videos of how to remove steak from high power fan. Things got messy to say the least.

  • giggle, i’m really impressed on how he cooked, will be doing that shortly. But his frying pan was dirty on the outside, so are mine! Made me feel alot better cuz those outside of frying pans are hard to clean

  • When you tell your boyfriends mom you can cook and now she wants you to make dinner tonight so you watch like 30 videos on how to cook steak because you’ve actually never cooked anything but Mac and cheese

  • NEVER SLICE IT TOO THIN.
    Keep it at least HALF A CENTIMETRE THICK.
    looks at 1 cm on ruler
    looks at at 1/2 cm on ruler

    Surely he meant Inch?

  • U gotta salt it at most 15 minutes before cooking or the salt starts to degrade the meat same with if you defrost frozen steaks in hot water don’t do ether of those things respect y’all food.

  • I followed these instructions and got burned pretty badly. When he says hot don’t put it too hot especially when using oil or put the oil after the meat

  • Okay… I literally said out loud “What the fuck?!” when she seasoned first, then threw oil on on the steak and wiped all the damn seasoning off….

  • #1: never salt a steak and have it wait, it will draw out some moisture and be less juicy, especially if it’s a thin cut. #2: dont put a cold steak in a pan…my god it will not cook evenly…take it out 20-30 minutes AT LEAST before you throw it on the pan.

  • Just followed his guide with a target steak, yes I know not the best but I just felt like having a steak. First time I’ve ever cooked a steak (over cooked it and burnt the butter) but I was proud because I made my first steak. Made it a well done instead of medium. But it was good. Only way to go from here, is up.

  • Thanks so Much! Tried cooking spare ribs this way with Filma cooking oil with no butter (All I had). Came out Superperb! Juicy with great buttery flavors. Steaks tomorrow.������

  • Hi, thanks for the video but I have a question: the fat of the steak it keeps being hard and chewy. What can it be done for that fatny to dissolve?

  • Cold is bad because the steak will burn on the outside, his pan is a frying pan, olive oil is the best for Basting, you should consistently be flipping the steak, throw in thyme and other seasoning into the butter baste

  • I followed your directions (for the most part, I used McCormick Mesquite and 5th Season Garlic Powder) but I cooked it with the “two things of butter” for 2 minutes a side and it tastes great but it’s really chewy at times, I wish I bought better quality meat now. I took a bite and then remembered to drizzle the “pan juices” on top and it made all the difference!
    I paired it with a Sutter Home: California Moscato try something different. I’m usually a beer guy but I gave wine another try and the pairing is great. Thank you for posting this video!
    P.S. thanks for reminding me to turn on the hood fan! Smoke alarm didn’t go off.

  • I loved everything you said but at the end you didn’t add the word pepper because every state needs some black pepper freshly cracked

  • Can a steak be done in a nonstick pan with a heavy bottom? I have the Kirkland branch pans and pots so they’re good quality. Asking because I see a lot of videos on YouTube using Stainless Steel which I don’t own.

  • Every time I watch one of these videos and it says to put it on high and put the meat in it for a specific time I do that and I get a charbroiled burnt mess. Ruined another piece of meat. Grrrrrrrr……

  • He s right about the steak being cold. If the steak is less then an inch the cook is better cold so it doesnt cook as fast. Youll get a sear without making the steak well done. I made enough mistakes to know that. Lol

  • Are you sure the heat should be on high? I just tried this method and it burned the hell out of my steak in just 3 minutes. Completely black! Maybe it’s because I’m using a carbon steel pan? But holy crap…I’m using medium-high next time!

  • Under-cooked and under-seasoned. The American way. LOL!! No wonder white people are constantly sick with the flu and colds. I’m white. But, there is no way in hell I’m going to eat meat that is almost raw. That’s for mutants.

  • these animal cannibals had some good taste from what their doing and now i wanna be an animal cannibal fan now. i think i want some cows in my mouth rn

  • I thought she was perfect and right to the point! Just leave it a little longer and brown the edges by holding it on th sides if you like. The steak will cook more inside while it rests. Don’t be so negative!

  • That steak is done just fine.. but she forgot to sear the sides… That is very likely a medium steak with 4 minutes on each side.

  • FUCKING HELL WOMAN THAT’S NOT HOW YOU TOUCH STEAK! FUCK ME I AM DONE! CALL ME ONLY WHEN YOU ARE READY TO LEARN, WASTING MY FUCKING TIME…. can you just imagine Gordon? by the way Americans no shrimps on my bbq, I fry crocodile!

  • I’ve never made a steak via stove top before. I made 5 for the family tonight for my Mom’s birthday. This was my go to video. Thanks for making it. Everyone said it was very good.:)

  • Do a perfectly cook steak have to be rear???? I ordered a steak from A restaurant it was pink I sent it back 3 times before I gave up. My cat ate better than me that night��

  • Get a good cast iron skillet. They give the best sear. Also use butter and canola oil in the skillet that adds to the delicious flavor.

  • Just a side note…as you already know, the quality of the beef you begin with makes a massive difference on the end results, especially if you are cooking high-heat without a marinade or extensive seasoning. Costco sells USDA Prime beef at many of their locations. As of August 2020, mine is selling USDA Prime ribeye for $13/pound and NY Strip for $12. For reference, that’s less than my normal grocery store sells the lower grade USDA Choice for. You do have to purchase 4-5 pounds of it due to how they package it, but you can always freeze some of it. Some of the Costcos will also sell USDA Prime flat iron steak, which is an exceptional cut. (While they offer imported Wagyu beef as well, their prices aren’t nearly as good with respect to the savings they offer relative to other retailers.)

  • I personally omit the canola oil and just use extra butter but my method is otherwise the same. Some argue against using extra butter but I find delicious and it’s not often I have steak.

  • Don’t understand why these chefs are so dead set against taking the temperature of the meat. The pressing method doesn’t work. About 130 -135 is medium rare.

  • Aye yo this the best steak tutorial I’ve seen, I’d so fight you for that…like if we were friends I’d deadass coincidentally knock on your door as you were making this and when you invite me in and I see what I smell…I’d punch you and eat the steak. I’d sincerely apologize afterwards and make it up to you of course, you’re my bud!

  • U gotta salt it at most 15 minutes before cooking or the salt starts to degrade the meat same with if you defrost frozen steaks in hot water don’t do ether of those things respect y’all food.

  • Oh boy, do not watch this if you’re hungry ;o)  Just bought a nice Angus ribeye.  Eager to cook it up like this.  Beef and butter, does it get any better?

  • I didn’t use any rosemary or thyme, or any other herb…. but, it was frickin’ delicious with all of the butter that I used! I even pointed my knife towards the audience as I was eating it!:)))) Thanks for the video!

  • tried it. the best steak I ever cooked simple fast and easy. I cook all the time prob the best amateur cook ever. fast easy delicious and taste like ordered in a restaurant

  • He doesn’t show the steaks at the end because he probably over cooked it. There are a few mistakes here. 1. Always cook on wood fire or on charcoal. 2. If you must cook indoors and can’t use a natural grill, then use cast iron pan. I lived in England for nearly 2 years. British people can’t cook. It’s a joke that Ramsay pretends to be a cook. He’s just a good showman. That’s all.

  • If you watch another steak video by Ramsay, he says the steak should be turned only once. But now he says turning every minute. Marco Pierre White makes everything better than Ramsay.

  • Wow!!!!! Looks great Sir,having a steak here in Texas,U.S.A. tonight your way in our cast iron pan,cant wait!!!! Subbed and scribed,Aloha!!!!!!!!

  • All that flipping made me really want to see how the steak looks on the inside. Disappointing.
    Anyway, I usually only flip a steak one time.

  • I just got my first cast iron skillet and I seasoned it a few times. I plan on making a steak this weekend. I usually like medium, so I am wondering how many minutes per side you did for this steak? Also, I saw that sometimes people have seared the steak on both sides and then finished in the oven. Does that provide any advantage over your method?

  • I will ask a foolish cooking ignorance question. Why don’t anyone use meat tenderizer any more? Where you stab the steak lots of times with a multibladed piercer and then sprinkle the tenderizer with the papain onto it for an hour or two before cooking.