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Veal steak in a frying pan

Pan-Seared Veal Steak (Gordon Ramsay Method)

A fantastic recipe from Gordon Ramsay — cook the perfect steak at home! Most people head to a pub, bar, or restaurant for a good steak, but here Gordon shows you how to cook veal steaks at home simply and deliciously. The rest just comes with practice.

Foster

Recipe author

Composition / ingredients

Servings:

Veal (2 steaks)

600

Salt

Ground black pepper

Thyme

Garlic

Butter

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 17 g

Fats 58 % 25 g

Carbohydrates 2 % 1 g

285 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Take the steaks out of the fridge and their packaging ahead of time and let them come up to room temperature. Season them with salt and pepper on both sides.
Step 2:

Heat a skillet until it's just smoking, add 1 tablespoon of sunflower oil, and lay the steaks in the pan.
Step 3:

Sear for one minute on each side.
Step 4:

If the steak has a fatty edge (like a ribeye, for example), stand the steaks on their side and prop them against the wall of the pan.
Step 5:

Hold them at an angle and let the fat render out.
Step 6:

Keep searing for a minute on each side, flipping every time. Add the crushed garlic and thyme.
Step 7:

Add the butter and another spoonful of sunflower oil. Spoon the juices over the steaks and cook to your preferred doneness. Soft to the touch means rare, a little firmer is medium, and quite springy is well done. If the meat feels hard, the steak is overcooked — you can always turn it into goulash.
Step 8:

Let the steaks rest on a cutting board, then slice them.