RECIPE TIPS
THE PAN
Choose a heavy-duty frying pan with a thickbase and, ideally, a non-stick coating. Don’tovercrowd the pan – cook the steaks one ortwo at a time, then heat them through inthe sauce later.
RESTING
The cooked steak needs to rest for at least 5 mins and will retain its heat in a warm place for about 10 mins.
CHECKING FOR 'DONENESS'
Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should beonly lightly bouncy; well done will feel much firmer.
TONGS
Gordon uses lobster-style tongs for easy turning. Don’tturn the steak in the pan until it has had atleast a minute of cooking each side. That wayit develops a delicious caramelised flavour.
OILS TO USE
Use groundnut oil for cooking steaks as it canwithstand high-temperature cooking without burning and spoiling the flavour. Finish with a little butter at the end of cooking, if you like.
SEASONING
Don’t season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaksinto the seasoning just before cooking them.
