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Gordon Ramsay Cookalong – How to Cook a Perfect Steak
Sep 30th, 2011 by Foodie

Gordon Ramsay – How to Cook a Perfect Steak

This recipe comes from Gordon Ramsay’s F Word

Gordon Says “don’t be afraid to cook a steak on the big night. If you follow these simple rules, it will be easy. Let the pan get nice and hot. If there’s no heat in the pan, there’s no color. If there’s no color, there’s no flavor”. Make sure the steak is relaxed, meaning it’s at room temperature. A relaxed steak will cook quicker, and won’t be stone cold in the center. Ingredients needed to cook a perfect steak couldn’t be simpler, so grab a steak next time you’re at the market, and treat yourself to a delicious meal.

Keep in mind, stove cooked steaks can produce lots of smoke while cooking. Open the windows before you start, and turn on the exhaust fan.

Ingredients:

  • New York Steak (or your preferred cut)
  • Salt
  • Freshly Cracked Pepper
  • Butter
  • Neutral Oil (flavorless cooking oil)

Directions:

Use a generous amount of salt and pepper to season the steak, and gently press it into the meat with your fingers. The thicker the cut of steak, the more salt and pepper you will need.

Use a heavy pan for cooking steak. Cast iron pans work best for this particular meal. Get the pan nice and hot, then add the oil. Wait for the oil to heat up, it should just start to smoke before adding the steak. Add the steak and push it down in the center with your fingers to ensure the entire steak is touching the bottom of the pan.

It’s very important to only flip the steak once during cooking. Moving the steak around while cooking it will only drain it of essential juices and lead to a less than desirable result. For rare, cook 2-3 minutes on the first side, then flip the steak. About 1 1/2 minutes into the second side, melt butter into the pan. Spoon the butter over the steak, ensuring to cover the entire steak. When the steak is just about finished, turn it onto it’s back, fat side down. Cook for about 30 seconds to reduce and soften the strip of fat. Remove steak from pan, and baste again with butter from the pan. Leave to rest, then slice if desired.

You can test doneness of the steak by comparing the firmness of the steak to parts of your hand. Rare is on your thumb muscle, near your palm, medium is near the outer edge of your thumb, and well-done is where your wrist meets your hand. Watch the video for a visual explanation of firmness. Embedding is disabled on the video for some reason, but you can watch it by clicking the link.

F Word
How to cook a perfect steak.

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Gordon Ramsay’s Sticky Baked Chicken Drumsticks
Sep 24th, 2011 by Foodie

Gordon Ramsay’s Sticky Baked Chicken Drumsticks

This delicious recipe comes from the Chef’s book, Gordon Ramsay’s Healthy Appetite
. Gordon also cooked this dish on The Rachael Ray show in front of a live audience,  teaching Rachael a thing or two about cooking. :)

These drumsticks are super easy to prepare and cook, so don’t hesitate to whip up a batch for dinner or company. Gordon says they taste just as good the next day, so you might want to double or triple the recipe if you like left-overs.

Ingredients for Chicken:

  • Chicken Drumsticks, 10
  • Olive Oil
  • Sea Salt
  • Black Pepper

Ingredients for Glaze:

  • Rice Wine Vinegar, 3 Tsp
  • Lemon Juice, from 1 1/2 lemons
  • Fish Sauce, 3 Tbsp
  • Honey, 6 Tbsp
  • Sesame Oil, 4 tsp
  • Soy Sauce, 4 tsp

Cooking Instructions:

Pre-heat the oven to 400 degrees F. Coat drumsticks with olive oil, then season with salt and pepper. Arrange drumsticks in a single layer in a casserole dish, and bake for about 20 minutes. Prepare the chicken glaze while the drumsticks are cooking. Making the glaze itself is super easy. Just mix all of the glaze ingredients together, and it’s prepared!

Remove the Chicken Drumsticks from the oven after about 20 minutes and coat with the glaze. Return to oven and bake for another 20-30 minutes until nicely browned. Make sure to turn the chicken a few times during this part of the cooking.

Remove from oven and let rest for a few minutes before serving. Enjoy.

 

 

 

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Gordon Ramsay’s New Potato Crab Salad
Sep 17th, 2011 by Foodie

Gordon Ramsay’s New Potato Crab Salad Recipe

Gordon serves a tasty crispy salmon filet over this New Potato Salad. Give both a try, and enjoy a gourmet meal which doesn’t take a ton of time to cook.

Ingredients:

  • 7-9 Boiled New Potatoes (peeled)
  • Olive Oil
  • 4-5 Green Onions
  • Salt & Pepper
  • Vinaigrette (see note at end of article)
  • 1/4 cup Chopped Parsley
  • 1/2 pound of Crab Meat

Directions:

Heat olive oil in a large sauce pan. Add the boiled, peeled, New Potatoes to the olive oil and cook briefly to lightly heat the potatoes. Remove from heat, and crush the potatoes with a fork. You don’t want to thoroughly mash them at this point, just crush them up a bit.

Chop the green onions, using the entire onion (top and bottom) and add to potatoes. Season the potatoes lightly with salt and pepper, add the crab meat, and mix everything together. Add a healthy amount of vinaigrette dressing, and then the chopped parsley. Mix everything again, and you’re done! Serve with Crispy Salmon for a complete meal, or use your favorite main course to add your own flair.

Note: Gordon Ramsay says during the video that the vinaigrette he uses in all his restaurants consists of olive oil, water, lemon juice, and salt and pepper. He doesn’t specify and ratios, but you can experiment if you’d like to use the same vinaigrette as him.

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