How does Gordon Ramsay cook ribeye?

Joe Ford

How does Gordon Ramsay cook ribeye?

Position broiler pan in oven so that the surface of the beef is 4 to 6 inches from the heat. Broil to desired doneness, according to the times listed below. For the perfect medium-rare steak, broil in the oven for 19-21 minutes for a 2-inch steak, turning about 1 minute before the halfway point.

How do you fry a thick steak?

Do not let the meat sit on the hot surface for more than a few seconds. Immediately place the steaks into a shallow baking dish with a cup of wine. Bake in the oven for 7-10 minutes (7 for rare, 10 for medium rare) Remove and flip the steaks. Return them to the oven for another 7-10 minutes on 350.

How do I cook a ribeye steak without an iron skillet?

IWTL HOW TO COOK A STEAK (RIBEYE) WITHOUT A CAST IRON SKILLET. Start off by drying it off, seasoning it well, and then put it in a 450 degree oven for about 8 minutes. Then pull it out, and throw it in your flat skillet with some hot oil to put a sear on the outside. 2 – 3 minutes on each side for that crusty goodness.

How do you grill a 2 inch ribeye steak?

When ready to cook, preheat the oven to 425 degrees. Heat a 12-inch ovenproof skillet, such as cast iron, over high heat (make sure your exhaust fan is on). When the pan begins to smoke and an edge of the steak sizzles when touched against it, add the steak. Sear for 2 to 3 minutes or until deep brown.

How do you cook a 4 inch thick ribeye steak?

Bake 8 to 10 minutes or until steak is medium doneness (160°F). The timing will depend on the thickness of your cut of meat, so be sure to use a meat thermometer to determine when your steak is finished and sufficiently oven-baked. Insert the thermometer into the center of the steak.

How long do I cook a steak for medium rare?

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won't pierce the meat, allowing the juices to escape.