The Steak Hack I Learned From Gordon Ramsay (And Now Swear By)
If you’ve ever tried to cook a steak at home, you know the stakes (pun intended) can feel high. Too dry, too tough, or just plain underwhelming—it’s like the universe conspires against your perfect steak dreams. That’s why I was so intrigued when I stumbled across a tip from Gordon Ramsay that promised juicy, restaurant-quality steak every time. And guess what? It works.
The best part? This trick doesn’t involve any fancy gadgets or hours of prep. The secret is something you probably already have in your pantry: chicken stock. Who knew, right?
Why Chicken Stock Is a Game-Changer
Ramsay’s method is all about keeping the steak moist while it cooks. He adds chicken stock to the pan during the last few minutes of cooking, letting the steak soak up all that flavorful liquid. It’s simple but genius—like a little insurance policy against dry, disappointing steak.
The trick works especially well with cuts like filet of beef, which Ramsay calls one of his all-time favorites. But honestly, I’ve tried it with ribeye and even sirloin, and it’s a winner every time. Plus, if you’re like me and sometimes overthink steak cooking (Is it hot enough? Did I flip it too soon?), this hack is super forgiving.
How I Made Ramsay’s Technique Work in My Kitchen
The first time I tried this, I was convinced it was going to go sideways. Spoiler: It didn’t. Here’s exactly how I pulled it off:
- Season First, Always: I seasoned my steak like Ramsay said—with plenty of salt and pepper. Seriously, don’t skimp here. This is where your flavor foundation starts.
- Crank Up the Heat: I heated my pan until it was almost smoking. Then I added a drizzle of olive oil and threw in a couple of smashed garlic cloves (skins on—who has time to peel?), some rosemary and thyme sprigs, and a bay leaf. It smelled like I knew what I was doing, even if I wasn’t 100% sure.
- Get That Sear: The key here is to leave the steak alone while it sears. Resist the urge to poke, prod, or flip too soon. You want that golden crust, and it’s worth the wait.
- Enter the Stock: Once both sides were seared, I added a splash of chicken stock right into the pan. It sizzled, bubbled, and instantly transformed the vibe. The steak soaked up the liquid, staying juicy while picking up all those herb and garlic flavors.
- Rest, Then Slice: After cooking it to my preferred doneness (medium-rare, because let’s be honest, that’s the sweet spot), I let the steak rest for a few minutes. Ramsay slices his right down the middle to show off that perfect pink center, and I’ll admit, it felt pretty satisfying to do the same.
Finishing Touches (AKA Making It Yours)
Ramsay finishes his steak with a gremolata—fancy, right? It’s basically a topping made from lemon zest, parsley, capers, salt, and pepper. I tried it once, and it was delicious, but sometimes I like to switch things up. A pat of garlic butter or a drizzle of balsamic glaze? Equally awesome.
Pair your steak with roasted veggies, a baked potato, or even just a simple salad if you’re feeling virtuous. The beauty of this method is that it’s flexible, so you can make it work with whatever you’ve got on hand.
Why You Should Try This
If you’ve been burned (literally or figuratively) by bad steak cooking experiences, this method is a game-changer. It’s approachable, doesn’t require fancy tools, and makes even a casual weeknight dinner feel special. Plus, it’s Gordon Ramsay-approved.
So, the next time you’re staring at a steak in your fridge, give this a shot. Grab that carton of chicken stock, and let Ramsay’s method guide you to steak greatness. Trust me, you’ll wonder why you didn’t try it sooner.
