Gordon Ramsay Makes the Perfect Steak | Cooking With Gordon | HexClad

[@randynelson9773]

I love Gordon’s “not too much oil”.

[@davidjoseph7972]

right he said not too much oil and then drenched it

[@josephreusi8630]

“Be generous” and “don’t be shy” as he says and saturates lol

[@frankzuurveld3285]

😂😂

[@marcusli6988]

lol

[@godlike69r]

500+ calories just in oil lol 😂

[@dzamentoor6719]

I love the way he says ‘beautiful’ it’s beeeyewwtiful

[@pepelincecum]

😂

[@ArthriticBabe]

Been pan frying our ribeyes exactly like that for 40+ yrs. My Mom was a Chef in her own right, she taught me how to prepare meat, all cuts of meat properly and delicious every time!! 🤤😋🤤

[@clarasarria9397]

Lucky

[@okamic1750]

This is the difference between all these trying to teach videos and an actual master and teacher. He walks through all the steps, turn down the heat, turn back up the heat. I’ve watched a ton of how to videos and I know stove temps vary like crazy but they literally give zero direction. Gordon explains and instructs regardless of stoves because the process is the same.

[@Batvolle]

If you really want to learn how to cook, check out Chef Jean Pierre.

[@IreneBerdote]

@@Batvolles

[@likearollingstone007]

That guy is unbearable

[@paradoxsweeps396]

​@@BatvolleNot for scrambled eggs tho

[@Batvolle]

@@paradoxsweeps396 also for scrambled egg :)

[@Scottieguru]

"Now we don't want this too oily." As he pours in a gallon of oil.

[@KanielOutis147]

Lmao just came to say this

[@hernandez1590_]

Stolen comment. Do better

[@turnergocrazy]

@@hernandez1590_ Yeah, people can't have the same ideas on something, right? That's honestly besides the point though, you're 2 months late to the party. Why leave that comment now?

[@hernandez1590_]

@@turnergocrazy it's never too late :) Keep crying lol

[@turnergocrazy]

@@hernandez1590_ That doesn't work when you were the first one complaining...

[@getshulked7057]

I'm a total novice chef but I follwed these instructions and my girlfriend liked it. So thanks :)

[@boomhauer0079]

did she give u that hawk tuah

[@BigDaddy115]

​@@boomhauer0079 u XD

[@MercHunter66]

I just ate at Hell's Kitchen in Vegas. I had the steak and my buddy had the beef wellington. Absolutely incredible!

[@KarmaSutton]

Same! The steak was AMAZING!

[@zentgle]

Had it in 2018. Agreeeeed, soo good!

[@xiSWIIFTix]

How much was it

[@MercHunter66]

@@xiSWIIFTix it was around 50 usd for my steak

[@parimalpatel87]

I just watched this video and saved a bunch using Geico.

[@wiseowl1580]

Working with a Flat Iron steak and cast iron pan this recipe came out almost flawlessly. Mine was pink but more close to medium. The seasoning surprised me because it nearly surpassed my tried and true Lawry Salt. Not quite though.😊

[@MythicYetiiiiii]

Nothin beats lawrys lol

[@jslberto]

Any pan is better than this Hex Clad crapware that Ramsay decided to sell out to

[@saintpepsi8602]

​@@jslbertodisagree mind is far better then any tefal pan Just say you can't afford a hexclad I know you're jealous of mine x

[@jslberto]

@@saintpepsi8602 I bought them you non-contributing alt account spammer. They’re awful.

[@ryanturner8577]

@@jslberto I have the small one and it is amazing. Eggs don't stick to it ever. I use that thing almost every day next to my cast iron for all the little things. So speak for yourself.

[@nanal2931]

I made it!! It was absolutely the best steak I’ve ever cooked!! The tastiest steak that I booked EVER!! I think that sauce for me made a huge difference!! Thank you so much Gordon!!! You are my favorite chef ever!! 🩵🩵🩵🩵

[@colddeadhands429]

Incredible flavor ! I just made it his way. Rewinding video constantly. But I did everything in the same All Clad 10” pan. The Olive Oil and butter not only allows basting, but also enabled cooking asparagus perfectly around the steak. While basting everything. Tossed in a baked potato to baste as well. Just ordered a Hexclad pan.

[@jslberto]

No you didn’t

[@PattyCantin]

Hi, I have a electric stove. What is the temperature to heat this pan up?

[@mroneski7114]

@@PattyCantinmax then keep another hob on medium… get the pan hot on the max til it’s starting to smoke then oil and steak in then take it off the hob. Medium heated one for back up if need to get heat back into the pan

[@curlyb4c95]

@@mroneski7114Whattt?? lol can’t understand you.

[@Righthand_]

Gordon: Now we don’t want this too oily. Also Gordon: Poured two thirds of olive oil.

[@garthreid7114]

Rarely, a chef will tell you, slicing herbs, rather than crunch chopping will preserve the quality of the herbs. Well done Gordon.

[@iChanging]

Chiffonade technique.

[@EffYouMan]

Whats crunch chopping?

[@Iconoclast1919]

@@EffYouMan It's a straight down action with the knife and you'll hear a crunch, which crushes the herbs, instead of slicing them. It does make a difference. With slicing, they retain their color and flavor, whereas if you "crunch chop" them, they will turn very dark and lose their vibrant color as well as some of the flavor because they will bleed on your cutting board. I just learned this watching Epicurious the other day and they looked totally different.

[@kitcooks]

He’s a blow hard - so many other Michelin chefs who don’t have mental issues

[@Iconoclast1919]

@@iChanging You can still crush them while doing a chiffonade. The crushing happens because of the action of your knife, not because of the shape in which you're cutting the herbs (chiffonade). Just don't go straight down with the knife, instead slice with a forward and back motion.

[@momeetamee007]

No peeling the garlic. Love it.

[@kevinrobertson1120]

He's love for cooking and respect for the meat or protein is using is heartwarming and inspiring

[@misshapp9690]

Love, love, love my HexClad pans. Best purchuse of my culanary adventure. I used to never eat steak, now it's a weekly treat! Thanks for the tips, and pans chief.

[@thenext9537]

I've been doing this method for many years, it's great. I don't have to do room temp, comes out the same. Sometimes sous vide too to like 100, then do the pan - but it goes quicker.

[@Bukahta]

Leaving it out like he said for 10-15 minutes won't get it close to room temperature 😅

[@josev7417]

​@@Bukahta Someone did that experiment and even taking it out 2-4 hours prior to cooking it only drops a couple degrees...wish I remember which steak KZbinr did the experiment.

[@HenkJanLeeuwik]

@@josev7417 correct, it was Max the meat guy in the video you mentioned. Also Guga and Ethan made the same mentions

[@nicodisimone6428]

Room temp helps it cook more evenly as well

[@Mr_Daddy1980]

​@@nicodisimone6428 shut up.

[@ShaanNSN]

what an absolute artist he is. not the douche that he sometimes pretends to be at times. just a humble man who is truly passionate about his craft. ❤❤❤

[@myasylem8642]

I just made the best steak I've ever eaten after following your steps!! So easy and delicious!! thank you for sharing :D

[@terminator4974]

Jelly

[@中塚孝幸-g6m]

2:10 😢

[@DashaNoble]

Hey there. can you please share how long you seared the steak on each side. I'm confused because Gordon didn't call out any times. It looked like he only seared the first side for 48 seconds however I'm not sure if I counted that right.

[@oussamaelcherif6131]

on another video he talks about 1 minute each side

[@myasylem8642]

@@oussamaelcherif6131 oooo thanks for letting me know!! You're awesome for sharing ✨🐱✨

[@guilitotorres9777]

I will definitely try this very soon. I've never made steak like this but it looks too good to just watch. Thank you from Naranjito, Puerto Rico! Alot of us men like to cook in the island

[@joycenewberry4113]

Every time Gordon Ramsay says; ”just add a little bit” Me: quadrupling the amount 😂😂😂

[@judyhoward8286]

Now I know what I've been doing wrong. Will try all of this again this weekend with 6 ribeyes! Friends who cook will get to check out the pans! I also bought the seasoning paste for the new set of pans...yum!

[@rwandanman1218]

Yo it’s me billy from 3rd grade

[@njzito]

Such a waste of money,

[@scrimdog3328]

Had the XL frying pan almost 2y now use it daily cooking everything you can imagine. Absolute pleasure to cook with if cared for correctly 👌 but of a sod to clean if anything negative to say.

[@learn2letgooo]

Gordon: "we don't want too much oil" *While Gordon pours oils into the bowl for half the video* 😅

[@mikeZL3XD7029]

Heard of keeping the pan wet? I doubt it......

[@JohnSmith-z7m1k]

@@mikeZL3XD7029 He was talking about the chimichurri.

[@VibeSphere-007]

Wow, Gordon Ramsay never fails to impress! As a Hindu Brahmin who loves beef steak, I know it's a bit unconventional, but I truly enjoy the rich flavors of beef dishes. This video has inspired me to try making the perfect steak at home. Thanks for the great tips, Chef!

[@relentlessjake]

You sir, are the Michael Jordan of cooking! Thank you for sharing these techniques.

[@brentj.peterson6070]

Gordon is great. Often portrayed as a jerk..but he's just really good and focused on his craft. I don't think he's a bad dude. That steak looks outrageous. Gotta try this method and technique.🔥

[@marvinestupe8627]

Most chefs are jerks, I've worked enough in the kitchen for a whole decade enough to see how they like to bully ppl but with lazy ppl it's like they see less of them so they are okay with that work ethic

[@moody5763]

The interesting thing about gordon is it's not so much that he's a jerk but rather he's passionate and holds people to the standards that are presented. Most times when he's yelling it's because the people who should know what they're doing are clueless (or TV drama ofc) but watch how he acts with people who aren't pros and are just trying to learn, he has the patience of a saint and tends to have a lot of fun too!

[@StardustGalaxyGG]

@@moody5763 to add what you said, watch his UK shows vs US shows, he's a more tame in the UK shows because the US loves its drama

[@EffYouMan]

He cross contaminated with the herbs, -rep

[@bcssylf]

what other methods are there? 🤔

[@daniyalch3304]

Gordon: We don't want it too oily. Gordon: Proceeds to empty half the bottle.

[@leafrazer8440]

When Gordon put the mash potatoes on the plate, my mouth started to water. The steak looks delicious wish I could taste it!!😂 Thanks for sharing.

[@aaronschuschu4314]

*takes a shot for every time he says “literally” and “chef’s dream”*

[@sacrecoeur1206]

Don't forget "byuuutifl"!

[@jf3zez]

Love the passion ! Ribeyes is my cut by far If I could just comment on one thing is metallic tongues on a non stick pan fried. My mum would kill me for that My highly respect to Gordon

[@piratepress6958]

Looks fantastic! I can't wait to try this recipe.

[@sjarundharan]

What's so special, it's the way every chef prepares their stake.

[@jslberto]

Thanks bot

[@piratepress6958]

@@sjarundharan LOL, Arun thinks they're killing vampires! 😆

[@AstroSully]

@@sjarundharanCan you eat it?

[@AstroSully]

@robertjunior260 🤣

[@rohannvanzyl1585]

Always a joy watching Gordon cook. #salivating

[@jslberto]

Thanks bot

[@HexClad]

We. Are. Not. Robots. We. Are. Humans. Beeep Beeep Boops... 🤖 🤭

[@davidbox756]

Just ordered my Hexclad pans so will be cooking your dish as soon as they arrive! Thanks Gordan! 🙏

[@SooperKewl]

I'm admittedly a Gordon Ramsay fanboy and got my Hexclad frypan because of him a few months ago and have been very happy so far. It cooks and sears beautifully.

[@streamlight2256]

Better than a regular pan? Worth it?

[@Mike-gg7ip]

There is absolutely no reason to cook this recipe in a nonstick frying pan. A cast iron pan would be superior. Gordon knows this as well and I guarantee you he doesn’t personally use hexclad pans at home. They are a gimmick

[@allstopblue5717]

@@Mike-gg7ipsome people have electric/glass stovetops and can’t use cast iron

[@CharlieG143]

It's just so entertaining watching him cook.

[@stevewardlaw]

Gordon my friend, you are an international treasure.

[@cjsmith8319]

Had Gordon Ramsey steak in Kansas City. Had the beef Wellington. Absolutely incredible.

[@Zaki_astra_M.]

i like the way he chop the onion,it's amazing

[@jayharv285]

That was garlic

[@DJTW1]

Has anyone in history used the word 'beautiful' more than Ramsay?

[@MiguellaGorilla]

I think he replaced his use of "fuck" with "beautiful" 😂😂

[@waltersickinger1499]

If you do this inside without a powerful extractor fan every smoke detector in your house will go off and you will be left standing in a fog of smoke.

[@Clutch4IceCream]

I do it at home exactly like this with 0 issue, just wish Gordon would use something other then olive oil, it’s smoke point is so low compared to other oils

[@zackspeight6053]

His passion for food is on another level

[@DeathByCWG2]

No one’s going to comment on the “cut with the grain, not against it” part?? That is the opposite of what i’ve known my entire life for preparing beef of any kind. What in the actual f#%!

[@JH-zl9ll]

The comment I was looking for 😂😂😂! I wonder what was his reasoning for that. In any case always cut against the grain, its been proven many times thats how you should cut meat. This is the way…

[@abdallakhamis2203]

I’m working in restaurant 15 years ago I saw you same I do it staek

[@root3291]

No, you want to cut against it so you get a nice tender melt in your mouth feel

[@tullymunro7696]

Nah he's right because on ribeyes the grain goes in different directions. Cut the cap one way and the rest of the steak the other. So I think he's only talking about cutting with the grain to remove the cap... Then he'll cut against when serving.

[@JorgeSerrano-w1u]

Thank You Gordon. I used a cast iron skillet and used your cooking technique. Came out amazing. 🎉 Fui Yooh!!!

[@normaneffendy10]

HE IS NOT A CHEF, BUT JUST A STORY TELLER 😂😂😂

[@jayharv285]

Uh except he is a chef

[@satin7711]

I made this yesterday. The only thing is that me seasoning it generously tasted differently, I was too generous 😂. Otherwise me and my kids killed it, it was sooo juicy! Even my dog was asking for the whole steak just to himself! Yummy.

[@MrCraiging]

Nice!!! So, how many minutes total did you cook it for on both sides? 😊

[@satin7711]

@@MrCraiging I honestly just made it with him, watching his video. I realized when I was making it few days later again, that I really don't know how many minutes it was so I went back to the video again. Lol.

[@ponokunishima1]

He’s my favorite chef! I follow him only and I watch all of his shows.

[@ponokunishima1]

However, because I’m Asian-American, I do watch Ming Tsai and some other Asian chefs.

[@jongalt6837]

Marco pierre white is the og gordon learned from

[@Cricket_Karma]

'not to much oil' proceeds to empty half the bottle

[@nemesisd2010]

I love this man. I always watched him growing up.

[@mikewhocheeseharry5292]

I give Mr Gordon 3 stars for his efforts to incorporate the selling features of the product, such as the pan retains the heat and it has a well around the rim for the juice drippings. Almost half as good as Martha Steward 😂

[@ansoncheng2226]

I know he’s a world class chef and I absolutely respect him but just got a question isn’t it normally always best to slice against the grain or different steaks have a better outcome when slicing with the grain

[@FantasyYeet]

When its as temder as ribeye it don't really matter. Only snobs care. I just eat it off the bone like a caveman. 😊

[@jolo4534]

A ribeye is already cut against the grain, slicing the steak against the grain would mean cutting through horizontally. But yes generally cut against the grain.

[@ansoncheng2226]

@@jolo4534 I mean maybe I heard him wrong but I’m sure Gordon say cut with the grain right

[@jolo4534]

@@ansoncheng2226 yes he did, everytime you cut a ribeye you cut with the grain

[@shaunlindfield7247]

@@jolo4534 how about porterhouse steak?

[@marcelasepulveda4930]

I love chef Ramsay ❤❤ one of the Best chefs ever....and a Great person too... gonna try this recipe as soon as I can

[@balker8973]

El bife perfecto es el que se puede disfrutar el sabor. Si a un bife lo llenás de condimento ocultás su gusto. Si además le pones manteca lo vas a hacer muy pesado y volvés a toparle el gusto a carne. Queda, obviamente, con el saber a la manteca. Por último, y para completar el cuadro, lo corta en tiras, lo que hace que se enfríe rápido y además te quita el placer de cortarlo vos. En definitiva, asì no se disfruta un bife, ni en sabor, ni es cortarlo vos mismo. El resto son gustos. Saludos!

[@franciscotoro9454]

Bien dicho

[@LeonardoTheMomo]

Además hace un chimichurri con menta y aceite de oliva?! What...

[@brentj.peterson6070]

I agree. I don't want my steak cut at all

[@echangf6416]

Totalmente cierto, por eso es que tu ganas millones con tus restaurantes y Gordon no, verdad? Se llama cocina gourmet estimado, puedes aprender y apreciar los diversos sabores o quedarte en la arrogancia de creer saber más de saboresy cocina que un chef Michelin

[@jayharv285]

That is so wrong it isn't even funny. All he did was salt and pepper. Those don't change anything. It enhances the flavor of the steak.

[@SunDevil31]

I sat next to Mr. Ramsey at the Saints/Colts Superbowl. Had no idea who he was. Since then Ive become a big fan of him as a kind human and a very entertaining/knowledgeable chef. My gf at the time was a big fan of his and introduced us after the game. Very cool dude.

[@snipesseachestpettyofficer5262]

I'd like to offer you a new opportunity to try when cooking your ribeye. Try getting some wagyu beef tallow. In a medium sauce pan, put one quart of the tallow in and liquify it on a low heat. Dump in the cloves of four large heads of garlic (freshly harvested) if possible. Add in fresh rosemary, thyme and chives. Cook the mixture (on the lowest heat) with garlic in the tallow till the garlic is butter soft! Then use the tallow to sear your steak. 🤤 Save your remaining tallow for next time . Try it and let me know what you think.

[@PatrickSesty]

“We don’t want this too oily” Pours a half gallon of olive oil

[@CORONAVIRUS-gj2dj]

It was not even that much, overused joke

[@ValVal-healthyfitguru]

This comment made my morning 🤣

[@flemch6136]

@@CORONAVIRUS-gj2dj It will always be funny

[@Anon1gh3]

"2 shots of vodka"

[@mrx1333]

Now that looks gorgeous!! 👌 But his comment on "not to much oil" and him putting much oil got me laughing

[@jayharv285]

He didn't even put in that much oil

[@johnpapadopoulos9057]

Thank you Mr Ramsey. You are superb.

[@TomasLjung-jj5dp]

Nice to see delicius cooking here from diffrent countrys I live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆

[@MapleSyrupPoet]

Some of the greatest individuals you will meet, are chefs #generous ...I've worked with many as dishwasher/prepcook ❤❤❤

[@jamesdoucette55]

So a few things the left out, he flipped that steak a lot more times then shown here. I Tend to agree, that adding a second splash of oil is necessary for a good sear, mainly to keep the smoke down and to help the flavors of the garlic and the basting and browning , vs burning, of the butter. Once the sear is complete, basically the crust is golden brown on all sides, then we are nearly here and turning the heat all the way down once the butter is browned is the way to go. So all and all, not bad, however, you dont really need to trun the heat down all the much. play with the high first and then meduim high to turn down the heat until the butter comes in, then its meduim to low. That should give you the best results. You can also use butter flavored cooking spray for the second oil if you want. Just fleshing out some details here.

[@uzijaccuzzi710]

sounds good. also one mistake with GR. He said cut with the grain, that is false, cutting against he grain makes for a more tender steak, soft and easy pull apart, long grains dont, very rigid and strong

[@franciscotoro9454]

...or better yet, leave out the butter and use it on pop corn instead. Great steaks,like lobster, don't need butter.

[@jamesdoucette55]

@@franciscotoro9454 um no, brown butter is not the same as just butter. Its more like carmel, which is the candy version of brown butter, and less like something you would use on popcorn......just point out we arn't talking about the same thing......

[@cjuice2943]

@@uzijaccuzzi710 incorrect, a ribeye steak is already cut against the grain and is a tender cut compared to a tough steak like flank, that method doesn’t isn’t the same and doesn’t serve the same purpose for Ribeye. Please do some better research before spreading information.

[@PurpleSun8933]

3:11 very based

[@janu4ry559]

“We dont want this too oily” proceeds to put whole bottle of oil in lmaoooo

[@gregorywall7586]

Love him or hate him, GR knows his onions!

[@yiana7224]

I just tried this with my new hexclad I got for Christmas. I used a different cut of steak, tho. It was absolutely delicious! It was a huge hit with my husband too. Thanks!!! ❤

[@thepianocornertpc]

Phenomenal chef.

[@KamilleUnique-qy2bg]

Just finished cooking and devouring. Very great video. Thank you! Steak was Delish!

[@jslberto]

No you didn’t.

[@mistikmayhem9123]

I really respect GR’s style. I just feel like somethings don’t need to be so fancy

[@sora4kairi2]

this is like the bare minimum of fancy, not even an extra 5 minutes of effort. are you that lazy?

[@G__80]

Why not ? Looks better obviously.

[@randyorton1769]

@@G__80 its a blummer to eat. I dont want my steak to be touching mashed potatoes

[@BigMuff75]

If you take a steak of this size out of the fridge only 15-20 minutes before you could as well take it right out of the fridge and throw it into the pan. Unless your fridge is nearly room temperature.

[@dulcededieu326]

I’m learning a lot to incorporate it into my cooking grasping every detail . Thanks for sharing 😊

[@AceofDlamonds]

Beautiful!

[@HexClad]

🔥

[@nesNYC]

Looks delicious!

[@lensholderholder3121]

Just love his passion and his personality. A real Master, no BS.

[@MauriceGibson-y9k]

Tried this tonight and it was a homerun with the family, thank you!

[@HexClad]

Amazing!🔥

[@jslberto]

No you didn’t.

[@JustinTurnerman]

Wow looks amazing. I need that pan and knife. Looks mint.

[@mike2590rrr]

I could watch this guy cut veggies all day.

[@Taureanfitness]

Omg that looks amazing!

Literally made me hungry less than an hour after breakfast. 😅

[@ChhumBunchhaiy]

How many minute do I take for a steak to cook?

[@amandahaupt1327]

😋 That whole meal summed up in one word looks Delumpcious (delicious +scrumptious) can't wait to experiment this ....

[@marcrosen3958]

I am by no means a cook. But I usually get the MEAT job, grill normally. But after we bought a FILET at local butcher, aged, expensive, I had to get it right. Using the herbs, in the pan, basting like I've seen here and on cooking shows, added some McCormick Brown sugar Bourbon seasoning, Himalayan Se salt, garlic. Using meat therm to check temp, OMG was best steak we've ever eaten. But the meat at grocery store always seems TOUGH, this local butcher, aged, incredible! Thank you Gordon!

[@user-mf4cj1do3t]

Love all of this, but I also bake, so I'd REALLY like to see more bakeware. Start by adapting the skillet into a standard-size cookie sheet... You'll sell a TON of them!

[@juddadavis]

Ramsay’s steak game is sub optimal

[@gitonganjeru9699]

Mint? Smoked Paprika? In the Chimichuri? Well, I'm no Michelin chef

[@JH-zl9ll]

Nop americans and british always use mint for a dumb reason! Do not follow american or british receips for chimi, instead look for argentinian chefs. Chimichurri doesnt have mint its parsley and dry orégano. As for the smoked paprika they use it because they cant get the right chili in their countries

[@lordoftheharvest1]

The chimichurri he made is wrong. Don't follow it

[@LLEGG5087]

Best steaks I ever made are from what I have learned from this video. It is good to refresh yourself on it from time to time. 😉👍

[@vanessablackmon5561]

Only one name that rings true with steaks, "GUGA."

[@liamryan8978]

Let’s do it

[@klefdnb]

You need to learn to cook and you'll see that Guga is a hack

[@marcaoutar2713]

Those of us in apartments that can't do this cause it'll smell the entire place and the smoke from the pan makes your apartment look like a hookah lounge. 😢😢😢😢😢😢

[@michaelbaca5593]

Do it on the balcony and then you can make everyone else jealous with the mini grills or Colman two burners 🤙🤙🤙

[@michaelbaca5593]

Grape oil is best has a higher flash point

[@oldDan-l1c]

Gordon burning the absolute daylights out of that butter. Lord almighty

[@marks2997]

Where is your Michelin star mate?

[@oldDan-l1c]

@@marks2997 lol shut up bro

[@eli8589]

​@marks2997 you don't need a Michelin star to know that he did burned that butter

[@DevilFruitJourney]

Which color is your michellin star.

[@oldDan-l1c]

@@DevilFruitJourney damn dude ur right I couldn’t possibly know what burned butter looks like without a Michelin star how stupid of me.

[@mariamvenketsamy7929]

Thanks so much God bless you

[@elidevine517]

Love the way he scraped the spoon in the pan 😍

[@senraq6332]

Slice with the grain? Since when did we start doing that? 😂

[@eraserfred406]

Slice against on tough cuts like tri tip and skirt, flank

[@brandoutmusic]

slicing with the grain hmmm 🤔🤔

[@anthonyd507]

It’s only tough cuts like flank steak where against the grain is beneficial.

[@rravat]

That’s correct as you’ll then slice against the grain when eating the slices

[@graydonterry9835]

He talks about the oil and the final shot is literally a pool of olive oil around the edge

[@CoserConUlyana]

Me encanta mañana haré con tus indicaciones 🥰🙋🏼‍♀️Gracias tesoro 🙋🏼‍♀️🌷

[@UrBadKarmaaa]

Just a touch of oil, proceed to invade Ukraine 😂

[@thesaturnsound]

LMFAOOO

[@herptim]

Ukraine isn't even an oil state, ignorant american

[@kenw8275]

Very different from how he used to cook steaks…

[@claytonmurrayguitar]

Yeah it's kind of different in every video haha

[@dexteraguirre2814]

Too many varieties of how to cook steaks

[@RobertMatlock]

Well, it's fair to say he uses different methods and pans every time, so the process will be a little different. Plus the context is different depending on the dish.

[@pathologicaldoubt]

He’s using a metal spoon on a nonstick pan…

[@jaredholten7252]

Hexclad hybrid pan. Metal utensil safe.

[@AngelaWelch-cd4dq]

Yup. I have these pans. Doesn’t matter if you use metal.

[@RobertMatlock]

Most nonstick pans are Teflon-free now, including the 1 he's using. Also, this may be just my anecdotal experience, but I've never had issues scratching a non-stick pan with a spoon whilst basting, usually happens with a spatula.

[@trickster8303]

You can see how he respects and handles every ingredient.

[@-.Steven]

My! Goshness! Chef Ramsey just created a work of Art! A work of Art I'm telling you! A Masterpiece! ❤ 😋

[@krayzie281]

My mans said slice with the grain not against it 🤔

[@jfeaser270]

I noticed that too! I'm not one to argue with a professional Chef but I thought you slice against the grain???

[@arizonatea3734]

If you watch it though he actually is cutting across the grain. No idea why he said it that way but a ribeye grain goes long way of it's shape.

[@oleboy7615]

Gordon Ramsay is absolutely brilliant!