Gordon is cooking up an amazing Steak Night Dinner that’s perfect for a date night, a weeknight dinner or any steak lover at home. It’s quick, cheap and packed with flavours! Plus there’s fries!
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*RECIPE*
Serves 2
*Ingredients*
2 x 8oz steaks, hanger, skirt or flat iron
Salt and pepper
2 tablespoons cold cubed butter
2 sprigs rosemary
2 sprigs thyme
1 clove garlic, smashed
*Shoestring fries*
2 large potatoes
Canola oil or vegetable oil for deep frying
*Peppercorn sauce*
1 tablespoon black peppercorns, crushed
Olive oil
1 tablespoon unsalted butter,
1 shallot, peeled and finely chopped
1 clove garlic, peeled and crushed
¼ cup brandy or cognac
½ cup beef stock or veal stock
¼ cup heavy cream
1 tablespoon cold cubed butter
*Method*
1. Remove the steak from the fridge half an hour before cooking to bring to room temperature.
2. Peel the potatoes then cut into thin, even matchsticks (use a julienne peeler or mandolin to keep the fries even).
3. Heat the oil for frying to 300F. Cook the fries for 2 minutes until pale golden and beginning to crisp, then remove from the oil and drain. Increase the oil temperature to 350F.
4. Heat a little oil in heavy skillet overt a high heat and season the steak generously. Sear the steak on each side for 2-3 minutes, or until cooked to your liking. Add the butter, rosemary, thyme and smashed garlic and baste the steak for 2 minutes. Transfer to a rack and leave to rest for 7-8 minutes.
5. For the sauce, toast the crushed peppercorns in a hot skillet for a minute until fragrant then tip into a bowl. Heat a little oil with the butter in the same pan, then add the shallot and garlic and fry for 2-3 minutes until softened. Add the toasted peppercorns and brandy and cook until most of the liquid has evaporated.
6. Pour in the stock, bring to the boil and reduce by half. Pour in the cream, cook for a further 2-3 minutes, then whisk in the cold butter.
7. Drop the fries back into the hot oil and fry for 2 minutes until crisp. Drain, then season with salt.
8. Slice the steak across the grain then serve with the fries and peppercorn sauce.
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Gordon Ramsay Makes a Simple & Quick Steak Dinner
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Beautiful off go the eyebrows welcome to Next Level kitchen where I’m challenging myself and my fellow judges to cook up delicious recipes full of tips amazing tricks to help take your cooking to the next level so today my challenge is to make an amazing cheap not too expensive steak
Night dinner perfect for a great date nights with a friends or even family but first let me run you through the ingredients Now Steak uh this is a beautiful skirt steak it’s one of the sort of butcher Cuts it’s very delicious um doesn’t look the most appetizing but
Once it’s cooked it is incredible the secret here is to let it rest and cut on the bias basically a cut across um arom mats some fresh rosem some th a little bit of garlic for the pepper sauce the peppercorn sauce is shalots and garlic and then these little mouse Piper
Potatoes basically potatoes full of lots of starch I’m going to show you a little trick how to get them super thin we’re going to blanch them twice at a low heat and then whack up the temperature and get them nice and crispy they’re going to be called shoestring fries first off
The steak okay it’s really important to help this steak marinade so again I like to get the steak marinated with seasonings 10 15 minutes before I cook it salt pepper and then just roll that in and literally get the steak up the room temperature if you get the steak up
The room temperature I I promise you it will cook so much more even the fat will soften therefore it will render quickly if a steak comes out the fridge and it’s ice cold it’s really impossible to get that cook spot on especially in the center now from
There Touch of oil get that pan nicely smoking I like to get the garlic and literally just crush the garlic with the back of the knife lightly and that will allow all that oil to really perfume steak in layer away from you now I’ve got a really nice sort of
Beveled Edge on that pan use the pan and let the pan do the work tilt the pan and it Cooks the back of the steak and really keep that on a high heat if we don’t get the color on there the actual skirt steak turns really gray
So be vigorous with the color and show some confidence but let the pan do the work turn down the heat and let if your pan starts getting too hot add a touch more cold oil to cool the thing down now the potatoes these have been washed cleaned and peeled and this little
Gadget here cost literally £250 it’s the amazing peeler but not just any peeler it’s a peeler that literally Cuts nice little string across and just get onto the corner of the potato and literally pull down and you can see what’s starting to happen look got these nice beautiful shw
String fries and the secret here is blanching them don’t need to wash the potato I don’t like washing off all the star just open them up get the peeler on the corner and just go down and around now they’re called Sho string cuz they literally do look like a shoe
String okay and again the secret here is making sure that we blanch these first and then back in to the oil the second time it’s amazing how far one potato can literally go now that I got a little groove on there go back over turn my
Steak and look now I’ve got that color in there turn the gas right down and stick in my Thyme and Rose meat with that a little bit of butter now and all we’re going to be doing is adding some some really nice texture and flavor to that lovely steak gas right
Down and just roll that skirt steak around all those arom mats as the butter caramelizes it turns into rece nut brown flavor the herbs start to perfume the steak and once I’ve colored the steak nicely I like to sip the herbs underneath and I like to just literally
Rest that steak on top of those herbs and literally turn the gas right down and just leave that steak sat there now back to the potatoes again nice thin shards this is a great way of sort of making I call them quick fries now look open them up
Beautiful don’t season them at this point but just make sure they’re all nicely separated so 150° or 350 F lift your basket up and then literally drop them in now this is called blanching okay and the secret here is to get a really nice crispy texture on those fries so we’re
Not actually cooking them we’re sort of getting them half cooked going take them out and then whack up the temperature and get them really nice and crispy now have a look at that steak that is absolutely beautiful herbs doing its job I’m so happy with that I don’t want it
Literally medium I like this thing medium rare okay so plenty butter in there now now for the peppercorn sauce this is a really easy sauce to make get your pepper corns whole pepper corns sprinkle them onto the board nice and gently I like this s course quite hot
Bas of the pan and then just literally crunch also I don’t like it too fine so that peppery flavor comes out now shalot onions just as good but I don’t want it too finely chopped otherwise it burns I want to really start TI toasting the flavor of those amazing pepper corns chalot
Nicely slice garlic now blanching basically is cooking without any color as you can see these Sho string fries are sort of half cooked now I’m going take them out let them rest turn up the heat again continue rolling that steak and just let it sit there and amongst all all that wonderful Flavor
Now peppercorn sauce a little touch of oil open up the flavor of those pepper corns and toasting these pepper corns now we really bring out that nice peppery flavor I love it so just lightly toast them in with the shots this sauce is so easy to do so straightforward and so
Delicious now I’ve toasted the pepper couple of little knobs of butter in there okay and now with my garlic I don’t want to slice the garlic I’m going to literally just grate that garlic over the shots that basically purees the garlic really nicely done and look under you
There got that lovely garlic and add that into those shots now T more oil once those shalots start to Caramelize you can see now with that garlic it almost disappears but it does its job and this is where the sauce goes up to another level okay pepper corns are infus us and if I had to taste those shalots now they’re really peppery but we toasted them so it’s a really nice
Mellow toasting and that’s why I want the shalots nice and thick or the onions nice and thick because I don’t want to lose the texture of that nice sweet caramelized beautiful onion Flavor now for the exciting part little bit of Brandy M stand back turn up the gas and Flay here we go
Beautiful off go the eyebrows they’ll touch in there for good measure M look at that steak just sitting in that beautiful flavored oil beautiful so good I love letting that steak cool down in the pan because it’s got the residual heat but more importantly it sort of protects it now
Once that Brandy has evaporated got this really nice sweet caramelized peppery flavor and now just a couple of tablespoons of beef stock and what we’re looking for is almost like a caramel color reduce that beautiful stock down shalot of caramelized got that really nice peppery flavor as it’s starting
Coming down to a glaze we going to add a heavy cream literally half the amount of cream as we did stock and that will give a really nice rich consistency so think about it steak’s resting got this beautiful aav sauce and now for the fries just break them up again whack up
Your heat and then back in and this time it’s going to go quick now you’re going to see the color on these fries beautiful and they’re starting to look like Sho right correct the seasoning of the sauce now whilst you’re M that’s delicious tou as salt doesn’t need any more pepper reduce
That down I want a nice thick Rich consistency now look at these fries beautiful take them out I love put them in a bowl with a little bit of paper in there okay that absorbs any excess fat they’re really crispy in lightly season them I’ve got a
Little touch of smoked paprika as well and then on top of that a really nice grating of age parmesan and that makes the fries cheesy spicy and really delicious good let them sit there until we’re ready now I like to keep this presentation simple okay the steak we
Never slice that too many times otherwise the goodness goes on on the board and not on the plate sauce is coming down first off get your fries and literally lift them up into a nice big nest set them on the plate you can hear how crisp they are and they look like
These beautiful fried Sho string and then literally look at that steak now you’ve got those beautiful lines we’re going to slice on the bias and just take it off there check it’s nice and medium rare check the seasoning M beautiful one 2 3 4 and five
These bits sit on the bottom I lightly season that and then lift up your steak place that on top of those bases the steak has rested beautifully I’m going to give that a nice little season over and then just a gentle season because we’ve exposed the meat so
It’s seasoned on the outside but it’s not seasoned the center I love the consistency of the pepper sauce nice and Rich a little knob of butter and just let that melt in that puts a really nice sheen on the sauce and the butter actually Mellows out the pepperiness of that toasted black pepper
But look the color of the fries and now check the seasoning before we sauce and then finally get a nice spoon and go over and this is where the magic starts doesn’t need too much sauce but I’ve got crushed peppers caramelized shots the garlic pureed and a delicious set of shoe
String fries and that right there is is the most amazing skirt steak with a peppercorn sauce and delicious Sho string fries thank you so much for watching now please let me know in the comments what you think of the dish and don’t forget to subscribe for more exciting videos thank you
