Gordon Ramsay's Tip For Perfectly Moist Slices Of Steak
Cooking a perfect steak is somewhat of a badge of honor for most omnivorous home cooks. That perfect warm, pink center — the seared outer crust, beautifully golden brown. It's truly a science of understanding how meat cooks mixed with the art of knowing exactly how you like your steak cooked.
However, juicy steak isn't all about the cooking of it. Sure, you know about letting the steak rest before you cut it (to let the juices redistribute), but did you know the way you slice steak can actually affect how juicy it is? Something as simple as the way you cut your perfectly cooked meat can take it from okay to spectacular. But don't take our word for it. How about celebrity chef and bonafide reality television star Gordon Ramsay's word? The word here is "thick," and the technique is so simple and the result so excellent, you'll never forget it when cooking steak yourself.
Slice it thickly
Chef Gordon Ramsay has multiple pointers on getting the most out of your steak experience when cooking at home. But one of them has less to do with the actual cooking and more to do with the step just before serving; that is slicing the steak.
Ramsay's cardinal rule is to never slice it too thin. As he says, "to maximize the flavor and to keep it moist, keep it at least half a centimeter thick." This isn't a Philly cheesesteak situation, where the meat is shaved very thinly when raw to cook quickly on a flat-top griddle. The meat is already cooked and keeping it thicker lets the moisture continue to flow throughout the meat instead of having it dry out as you're eating the rest of the meal. Keep the steak slices on the thicker side of things, and now you're in business for a delicious steak meal.
A restaurant-quality steak dinner
A well-cooked steak can be the centerpiece of a delicious meal, but it still plays well with others. Classic accompaniments include Caesar salad, any manner of potatoes, and perhaps a gourmet accompanying sauce. However, as long as the steak is sliced thickly, it's going to work well with whatever side dishes you prefer.
Ramsay has other pointers to help you prepare your steak, so it's as delicious as any you would order at a steakhouse. His tips range from letting the steak get to room temperature before cooking to layering fragrance onto the meat with aromatics like garlic, thyme, and rosemary. He even suggests you have somebody to share the steak with because it's so enjoyable to share a delicious home-cooked meal with somebody who appreciates the meal and the cook. However, now that you have the slicing tip to the ideal juicy steak, you might just want to keep the whole thing to yourself.