शैडोइंग अभ्यास: Gordon Ramsay's ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak - YouTube के साथ अंग्रेजी बोलना सीखें

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Right, the guide to cooking a perfect steak.
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Right, the guide to cooking a perfect steak.
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Hot pan.
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The secret here is to make sure that we literally sear the steak and not boil it.
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Season it first.
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Beautifully done.
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Get some nice, large grains of pepper so you've got a nice bit of heat.
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Mop up all that seasoning and sort of push in.
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The four most important parts to make sure you take them out of the fridge 20 minutes before you actually start cooking them.
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Cooking a steak that's stone cold in the center, you're going to have to overcook it on the outside.
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smoking.
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Touch of oil in, roll that round and then just lay the steaks away, always away from you and let the pan do the work.
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That's the kind of noise you want to hear in the pan every time, that nice sear.
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Again, pair of tongs, turn it over very carefully, literally 30 seconds of the pan you can see the colour.
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Beautiful.
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That layer of fat on the back of the sirloin, you want to render that down as well, that's it there.
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So, hit that into the pan.
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Use the pan to your advantage.
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Tilt the pan, let all that hot fat, olive oil run down the back and it starts to sear the steak even better.
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Put a little bit of garlic in, nice little flavour of the steaks.
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It doesn't need to be peeled, just lightly crush them in.
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That gives a really nice flavour to the steak, turning every minute to get that nice even colour and if you're turning your steaks every minute it starts to cook evenly.
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A little bit of thyme, really nice to get that nice fragrant of thyme.
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Touch more.
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I quite like my steaks rare so rare is here opposite the palm at the top.
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Medium is there and well done is at the top of your wrist.
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Now I'm going to start off with my butter.
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Little knobs of butter.
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This is where the steak starts to take on a completely different flavour.
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Tilt the pan, then just baste the steaks.
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That fried thyme, that garlic.
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Nothing's burning.
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That's why we start off with olive oil.
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Get the garlic and sort of brush the garlic over.
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Off with the gas.
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Take them out, beautiful.
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Let them rest and off.
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And then from there, slice rare going on to medium rare.
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Mmm, delicious.

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