'Rib-eye is my favourite cut because of the marbling in the meat,' says Ben. 'It has a higher fat content than most steaks and fat is where the flavour's at.
Rib-eye: The chef's favourite.
Aware that filet mignon is probably off the cards for a weekly treat, the chefs in our survey opt largely for a rib-eye. The cut has excellent fat marbling, holds together well, and is especially life-affirming when thickly butchered.
According to a YouTube video, the chef states that he does not eat well-done steak, as the cooking method deprives quality beef of its inherent flavor.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
Most big steakhouses broil their steaks, using overhead, infrared broilers that produce incredibly hot temperatures to cook steaks. Don't worry though, you don't need to go out and invest in one, but the principle is the same. You need incredibly high heat in direct contact with the meat.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Well-done meat is the “most cooked” on the menu. In general, it's fairly tough to chew through and has no pink in the center, although an excellent chef will make ordering well-done a flavorful and enjoyable experience.
Prime grade beef is the highest quality you can get. It features beautiful red meat laced with thin striations of white fat. This meat is well suited for a multitude of cooking conditions.
Ramsay previously said if he could choose his last meal on Earth, it would be beef Wellington. Ramsay is a huge fan of the British dish, and many regard his own recipe as his greatest of all.
The celebrity chef Gordon Ramsay has spoken a lot about his love for the West Coast fast-food chain In-N-Out. "People think Americans are obese and burgers are bad for them — they are delicious. In-N-Out burgers were extraordinary," he told the Scottish newspaper the Sunday Mail in 2008.
The A5 Wagyu Kobe steak is considered the highest quality and the most expensive steak in the world. It's not something you come across often, even at top steakhouses. It's the rarest grade of Japanese Wagyu beef steak. This is a type of Wagyu steak that comes from Kobe.
Your steak probably tastes better at a steakhouse because we use lots (and lots) of butter. Bonus points when it's compound butter! Even the dishes that aren't served with a pat of butter on top are likely doused with a ladle of clarified butter to give the steak a glossy sheen and a rich finish.
This is one of the most important tips of all so do not skip this step! When steak cooks, the muscle fibers tighten. If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak.
Blue steak is the rarest and most tender way to prepare a steak, making it an essential part of menus in steakhouses and restaurants.
You won't find much of a difference between ribeye and sirloin in terms of nutrition, but sirloin does have less fat content as a leaner cut of steak. If you're watching fats in your diet, sirloin is usually the better option. However, the vitamin, mineral, and calorie content of both cuts are similar.
The tenderloin is the origin of the Filet Mignon and is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive.
All four Gordon Ramsay Steak locations showcase an aesthetic of the local spirit from Las Vegas to Baltimore, but one trait remains the same. Gordon Ramsay Steak encompasses an exquisite menu from Michelin-starred Chef Gordon Ramsay.
In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper. Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well.