Gordon Ramsay’s famous steak sandwich is one of his most talked-about recipes, but is it really worth the $100 price tag for beef tenderloin? 👀
In this video, I break down every detail of Gordon’s steak sandwich technique from the cut of beef and sauce to the presentation and flavor balance.
Get ready for honest reactions, chef insights, and a few laughs along the way. #GordonRamsay #ProChefReacts #SteakSandwich #FoodReaction
My Cooking Course: https://chefjamesmakinson.com/cooking-course/
Gordon’s Grilled Cheese MISTAKE! https://youtu.be/xtLM9Ofh3g4
@gordonramsay original video: https://youtu.be/jwu2y9x5OlM
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36 Comments
What do you think, is Gordon’s $100 steak sandwich a masterclass in flavour or just overhyped? 🤔
I’ll break down every step in this one, so tell me your thoughts below 👇Be sure to check out Gordon's Grilled Cheese MISTAKE! https://youtu.be/xtLM9Ofh3g4
Are you going to review some of Fururecanoes more recent stuff? He's starting to use his skills and is making fantastic dishes, and is staying funny. His older suff where he is using the wrong ingredients and methods are fun but he is showing real skill in some of his newer stuff.
Fine pepper may burn, coarse won't unless your pan is 550+ and then you're just incinerating your protein anyway…..
There's only three ways to eat calf brains, #1 is with scrambled eggs. #2 is with tofu. #3 is not at all.👌
always 2 tenderloins….or as You say fillets………..
would love to try brain again……tried sheeps brain as a child
Gordons favorite steak is the ribcap.
im here like. why cut it in half? its smol already.
7:47 Chef imagine someone doing this is in a professional kitchen😂
I actually love brain. It also go really well with eggs like in an omelet or even scrambled. You should try it.
Mhmmm cow or goat brains are delicious if done right. Here we chop it into mince then slow fried with lots of onions then sauted and reduced. Ofc we use bunch of spices too.
Question: If I was making that tomato relish and found I needed to add a little sweetness, what about adding a little balsamic glaze? I'd still get a little acid, but it has far more sweetness than acid, and it brings a ton of flavor to the plate.
By the way, talking about things one might add to a sandwich like this. I recently found the joys and wonders of garlic confit. I made a garlic confit mashed potatoes for Thanksgiving last year and I've kept a sizeable jar in my fridge ever since. Spread it on your toasted bread and I don't care what you put on it, it's gonna be amazing! Hell, I put it on my grilled ham n cheese sammiches, and my wife went nutso for it. Garlic confit is a must have for every kitchen!
Awesome review, Thanks James.
I used to love Bullock brains when I was younger. Crumbed and served with bacon and/or eggs. Today all the butcher shops have is sheeps brains which have a softer texture and not as tasty as Bullock brains.
Needs mango chutney
He said to 'let the knife do the work'… I tried that. Lazy knife just sat there doing nothing.
Lets make some sandwiches out of a £100 piece of meat!! – NICE piece though
Little story about brains. My Classical Japanese teacher told us a story about how he was studying in Japan and he went to a seafood restaurant and saw "蟹みそ" (Kani miso — crab "miso") on the menu. Well. He took that to mean crab miso soup. And he was like, "Wow, that sounds really good." so he ordered it. Turns out… it was not crab meat but crab brain which is also kani miso. He said it was pretty good despite being unexpected.
What Happened To. you… you are not reacting to any New Indian Videos… Like Foodlabs, Village Food…. We are anticipating… Atleast put every Sunday or and day in a week for Indian Cuisine….. Love From India… Waiting For Reaction… M
Here in Greece i use goats head to make soup. The brain is really nice. Boil the head and some other bones and meat with carrot, onion, celery, piece of leek etc. Cook for an hour or two. Strain and pick the meat of the bones and keep the brain as well. Oh the tongue is delicious.
In the stock boil some rice and add herbs (dill, parsley, celery) and spring onions. Add the meat and brains as well. Then mix two eggs with lemon juice, temper it with some of the soup. Take soup of the heat and mix in the egg lemon mixture, you should not get egg solids.
Super nice soup. Of peper and salt to taste of course.
I am a ribeye man
I take it the guy you worked with, the one that loves basting, burnt his tongue quite badly on the hot spoon. 😄 I always use a spoon when cooking anything that's in a sauce or basting, but I always make sure that the spoon has cooled down before putting it in my mouth, or get a another spoon. I always taste my cooking. It's something i learnt when i worked in the kitchens years ago. a good chef will always taste their cooking before they send it out, this is to make sure they got it perfect so the customers will love it. i don't trust a chef who doesn't taste their own cooking.
Noooo. Don't recommend that monstrosity of grilled cheese 😅
It looks very tasty ! Especially the meat, it looks delicious !
I Asked Michelin Chefs How They Cook Ramen
Danny Kim
I can tell you immediately, that I will never try brain.
13:03 Not to sound dumb, but when you say, Rocky, do you mean Roquefort Cheese?
i am a fun from Philippines, and I've been working as cook 10 years , and hoping to expand my skill I hope you can help me
I made a skirt steak sandwich with a chiplote pesto and melted smoked mozzarella. Bread was a rosemary focaccia bread! Unfortunately, I did try it as my wife ate it 😂😂.
Personally I think it is a crime to use beef filet for a Sandwich!
Ordering a $100 Sandwich is the follow up crime!
Sorry Chef, but for $100 I order something different and not a Sandwich, I would buy a good beef filet and make something worth $100. I would also not visit a fancy restaurant and order a Burger.
James, there's 2 Filet (Tenderloin) on a cow. One on each side of the spine.
Would like the steak thinner. This seems to be a play on a Chicago Italian beef. I'm not a fan of the gerdanare that comes with those. So this sauce looks better.
Before. Guga did experiments where he tested how long it took to actually burn the pepper. Hot tip, far longer than it takes to sear a steak 🤷♂️
Blue cheese would be absolutely bangin but i wouldn't go adding salt on the beef if i used it
Great commentary Chef! just one correction, there are two tenderloins in a cow. One each side.
Yay! Thank you so much Chef! I was just about to leave for the market but saw this and it changed everything! I’m making this TONIGHT! Agree 100% about several things. My two cents below: 🙂
Definitely arugula/rocket! It would pair perfectly for this. I’d dress it a bit with vinoil esanpy. (Lol! I was dictating vin, oil, S and P)!!! 😂
I’d add capers to the mayo-mustard. Capers (and avocado) are like BFFs for arugula. Best sandwich I ever had was a panini, avocado, capers with dressed rocket in Seattle. I used to eat it several times a weeks when I lived there.
Caramelized onions! Excellent call. Even quick caramelized onions work. I was making them like that WAY before Joshua. I wonder if he heard about it through me…. Lol! I saw a video where someone tried both methods and said they weren’t the same. Maybe they weren’t doing it how I do it, because in a blind taste test, people couldn’t tell them apart.
Definitely cheese. Blue, gorgonzola, maybe even a gooey slather of brie or slightly melted provolone.
I’m so glad he seasoned and oiled that bread. It’s such an easy step that really makes a huge difference. Using some of that roasted garlic to spread onto the bread levels it up. 🙂