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

Gordon Ramsay steps into the HexClad kitchen to show you how to make the perfect steak with the perfect pan.

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What Makes HexClad the Absolute Best Cookware You Can Have in Your Kitchen?

HexClad’s patented cookware design technology is unmatched in today’s world of cooking. Simply put, it is the best cookware you can buy. So how does it work?

A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.

Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
– The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
– In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
– HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
– Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.

In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.

there’s nothing better than a perfectly cooked seared steak so today I’m going to show you how to get the perfect sear on a steak and top it off with a delicious chimichurri served with mashed potato first off get the pan piping hot as you wait for that to get up to temperature make sure your steak I’ve got a bone-in rib eye make sure that’s out of the fridge at least 10-15 minutes early whilst you’re waiting for that a really nice season now be generous on the season because we lose 30 of the seasoning especially in the Searing so I like to get this out literally 20 minutes before I use it see the fats the bone and sort of press all that seasoning into it once that stays up to temp now I’ve got the heat in my pan I can turn down the gas and start that beautiful sear not too crazy on the oil in roll it around the seasoning and always lay away always lay away from you that way we don’t Splash or burn ourselves the steak has got up to room temperature and that caramelization takes place really fast turn the gas down I’ve got the heat in the pan already as you can see in there I’m gonna add a little touch of garlic again I don’t have to peel that garlic just in half now the secret here is to be patient okay don’t turn that stake until you need to turn it I’ve got some fresh thyme in there I’m gonna make it really nice and aromatic and be generous with those herbs because all we’ll do now is in passing that amazing flavor so check this out turn that over and look at that sear that crust is beautiful now we see the other side the temperature of that meat is still quite cold so when you turn it over always just turn the gas up a little bit to make sure we concentrate on that beautiful sear use your tongs and push down and take advantage of that beautiful base that incredible non-stick and more importantly the heat has been conducted in the pan it is so important especially the sear and that helps differentiate between boiling a steak and Searing a steak but look at the crust on that already once that has beautifully said on the top I go back again and just lightly season that fresh salt fresh pepper and now a little touch more oil Just a Touch on the top I’m going to sear the back of that steak now use the side of the pan to help tilt the pan and I’ll seal the back of that steak that’s really important and those beveled parts of this beautiful pan is perfect for the circumference of that amazing rib eye now look my garlic is roasting now I’ll go with the butter and this is where you make too many mistakes but the butter goes in too early and more importantly it starts to burn I’m going to turn down the gas now okay because I’ve got the heat in the pan pans work this magic gas goes down and all we’ll do now add the butter and baste that beautiful steak cut the pan down and baste base base [Music] I’m going to set it there turn the gas right down okay and just let it gently caramelize and get that nice sear that is so important let that rest turn the gas off and then just literally every two or three minutes baste it again just baste nothing more just base and so as that sits it’s absorbing all that flavor and more importantly it’s relaxing in that beautiful heated pan right chimichurri very simple start off with a shallot and this is a really nice rustic sauce it’s a beautiful sort of wake up for that nice rich incredible intense flavor I’m using a shallots a lot sweeter Red Onion is perfect for this as well I don’t like to get the sort of too harsh of an onion flavor I want a really nice sweet shallot it’s a really nice sauce in with the schlotz take your bowl to the shallots in they go now the base of this chimichurri I’ve got some fresh mint I’ve got some cilantro and I’ve got some beautiful oregano and roll them up like you’re rolling a big cigar and just nip it together okay now I like to slice my herb once if we chop them too fine all the goodness comes out and bleeds on the board so I go through them with a knife once into my bowl and the fragrance sits in the chimichurri but look at my board you can see how dry my board is when you over chop herbs on a board all of a sudden the goodness is on the board and I want the goodness inside this chimichurri from there a nice season of salt pepper and then the garlic I don’t want big shards of garlic so take a microplane and just grate that garlic and what that does is you’ll see it just almost purees that garlic that’s what I want my garlic puree take a spoon take that off and put that in so that sort of disintegrates and moves away and literally hides a little touch a smoked paprika and it will touch of red wine vinegar and then my extra virgin olive oil okay that goes in let that mix up now we don’t want this too oily okay remember the ribeye steak it’s Rich it’s Sumptuous it’s everything you want from a steak now mix that together and then prep the seasoning and finish that finely with a nice squeeze of lemon juice that brings that steak and just literally lifts it up extra virgin olive oil on top of those herbs and now those herbs are bleeding now when it comes to the canvas every Chef’s dream that’s your canvas there so I’ve got a beautiful mashed potato that is finished with grated goat cheese and just generously pile that on there and then look take your spoon just make a little well in there just a little well take your chimichurri and just announce to the mashed potatoes that this chimichurri is coming and you fill up this beautiful little pocket of magic now for the dream I always like to roll my steak in its resting juices and look at it that is an absolute Slice of Heaven there’s your bone that’s your rib cap that’s the rib eye there so I’m going to slice across come down into the bone and look at that talk about give the dog a bone your dog will be happy for the next 50 years if you’ve got to munch on that bone beautiful the rib eye look at the grain slice with it don’t slice against it don’t slice this too thinly either just about a centimeter and a half in between it’s rested I’ve retained all that beautiful moisture in my steak and then look that up I like to put that little sear on top there and then open that up and just set my steak on top beautifully and now for the finishing touches take your chimichurri and just allow that to start cascading down across that rib eye hello just and then we have a beautiful roasted stunning bone-in rib eye with a delicious chimichurri all thanks to hexled