Gordon Ramsay: how to cook the perfect steak.

Take the steak out of the fridge 20 minutes before cooking.

Season the steak with kosher salt and large grains of black pepper, pressing the seasoning into the meat.

Heat a pan until it's smoking.

Add a touch of olive oil to the pan and roll it around.

Lay the steaks in the pan away from you to avoid splatter.

Listen for the sear sound as the steak cooks.

After 30 seconds, turn the steak over carefully using tongs.

Render the fat on the back of the sirloin by tilting the pan and letting the hot fat run down the back of the steak.

Add lightly crushed garlic to the pan for flavor without peeling it.

Turn the steaks every minute for even cooking.

Add thyme to the pan for fragrance.

Use a visual guide for doneness: rare is opposite the palm at the top, medium is in the middle, and well done is at the top of the wrist.

Add little knobs of unsalted butter to the pan and tilt it to baste the steaks with the melted butter, garlic, and thyme.

Remove the steaks from the pan and let them rest before slicing.

Equipment Needed

Dietary

Allergens