Gordon Ramsay's recipe for rib eye of beef with grilled artichokes from the F Word season 3. The perfect way to cook a rib eye steak. . #TheFWord #GordonRamsay #Food #Cooking .
he did put his beef in the fridge , the point of it is to shape up the cut , make it easier to cut into portions and looks better on the plate , just wrap it tight , leave it in the fridge for a couple hours , checking if it well-chilled and then you're good to go
I don't question Mr Ramsay anymore ! He's the Best at what he does ! And I would never disrespect him by correcting him like many trollers do !!!. The Man is a Bonafide 5 star Chef !!!!!!!
Lê Thái Hiển To answer your questions: He did say wrap the beef and put it in the fridge, but he didn't say for how long. I'm assuming that you put it in the fridge as long as it takes for you to prepare the artichokes. In 1:06, he used white wine vinegar. And cooking black peppercorns doesn't cause it to become a carcinogenic substance since raw black peppercorns already have small amounts of safrole (a carcinogenic substance). In other words, it's alright to cook black peppercorns since there's very little safrole in the black peppercorns to cause you any harm.
@Lê Thái Hiển He said "So we can cut portion same **size**" Yes he does take it out after a minute or so in the video. My guess is that, you could leave it in the fridge for atleast '2mins++'??, if its wrapped tight, it may go harder? The key point he is possibly trying to say, because its been wrapped tightly, its easier to cut into equal portions
+kelly cloudkyuu cooking a steak is pretty easy. its just about the timing. you literally only need to flip it once. medium well, id say around 4 minutes each side (for an ~1 lb ribeye steak). Butter in after second flip, rosemary/thyme and garlic in at the start or if youre worried about burning, about a minute and a half after you drop the steak in (dont peel the garlic, just lightly crush). I'd really suggest you try it "less" cooked, if you know what i mean. The steak supposedly starts to lose its "natural" flavor after medium rare to medium, and I personally think its tastier around there.
+kelly cloudkyuu try searing each side for ~2min. Set oven to 500 degrees F. throw it in for 5-8 depending on how well you want. Take it out and rest for 1 min. Cut. Plate. Serve.
Because of the higher fat content of a rib eye, medium is the best way to cook and eat it. Keep in mind that preference dose play a role and as such, some people prefer it medium rare.
I have a Pennsylvania Amish market down the street from me and their selection of beef is incredible !; I bet if Gordon Ramsay went into a Amish market it would be like a kid in a candy store.
Hi, I can't listen to the video clearly. Did he say that wrap the beef and then put it in fridge ? if yes, then how long did he put it there ? 1:06 what kind of wine is that ? I can't hear the exact name And why did he cook pepper ? I thought pepper is just for seasoning, or dusting after food is cooked, because I read from many websites that "If dusting pepper on food before cooking (which means cooking pepper directly), it will result into carcinogenic substances." Am I wrong ?
@2NXTLVL4U It's a Cast Iron Skillet and the Griddle is also Cast Iron. It's a tad pricy but it is my preference in cooking. It retains A LOT of heat so if you turn the heat off and leave your meat in there, it continues cooking as that pan is piping hot.
Thanks for reply, It really helps alot. I'm really appreciated :) btw, did he say why put beef in fridge ( 0:22 he said something about "cut portion same side waste nothing blah blah - I can't hear precisely)? because it seems like he took it out of fridge like just few minutes after that.
This is medium rare close to medium. Medium well has absolutely no pink inside. This way is actually a real killer to the heart but freakishly delicious!
SVFilming Medium Well has a tiny, TINY amount of pink in it. Rare- Bright Red with a cool center Medium Rare- Red with a warm center Medium- Pink with a warm center Medium Well- Very slight amount of pink in center Well Done- Thoroughly cooked throughout Source: I was a Chef for 10+ years
Varys x False. You can't use science-y words out your ass and claim a scientific statement. The heat from the hot pan and oil causes the searing and browning of the steak, breaking down protein and fusing it with the sugars, which in chemistry is known as the Maillard Reaction. You can cook a poorly seasoned, perfectly cooked, tender steak. You can also cook a rubber hard, perfectly seasoned steak - seasoned with rock salt of course.
I hate when restaurants cut my steak. Give me a knife and I will do it. It is so much better when left whole, no loss of juices... Please restaurants! I care more about the taste than the presentation!
***** Thought the reason why you shouldnt cook it straight from the fridge is becuase it's coolder hence need more time in the pan hence get's overcooked.
Zippr in some cases that's true. however for when you marinate a already tender cut to infuse flavor before searing it you'll be able to cook it a little longer letting your seasons heat more to impact the flavor on a positive tone. when you're making a soup it won't matter either, same for a stew, in fact this makes it a great idea so it lets the meat cook longer, when a stew or something that takes a while to prepare and cook off you get a real nice super tender bit of meat. point i'm getting at there are going to be times when you want your meat fibers to be really condensed together before you cook. it may just be that little thing to make the dish better or worse.
