TikTok user tries Gordon Ramsay’s air fryer steak recipe
Before getting down to cooking the steak, Jamie Oliver claimed that there are a few guidelines to bear in mind for those who want to cook the “perfect” steak, whichever cut they choose.
Start by get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.
Also, make sure the pan, griddle or barbecue is super hot before beginning – this will help to caramelise the meat, “essential for a delicious crust”.
During cooking, aim to cook the steak medium-rare to medium – any more and “you’ll be left with a tough piece of meat”. Turning it every minute or so will give a really even cook.
After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an “incredible, juicy and tender steak”.
READ MORE: I tested Beko’s air fryer to cook Jamie Oliver’s ‘easy’ chicken recipe
Jamie said: “To make it even easier, follow these simple steps below and you’ll get great results every time.
Ingredients
Steak of choice
Olive oil
Sea salt
Black pepper
Knob of butter, half a bulb of garlic, or herbs
Method
1. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
2. Add the steak to a hot pan, then cook for six minutes for medium-rare, or to your liking, turning every minute.
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3. For “more flavour”, try one or a combination of the following:
- Halve a garlic clove and rub it over the steak every time you turn it
- Rub the steak with a knob of butter – the sweetness from the butter “will make it taste divine”
- Create a brush out of herbs by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
4. Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for two minutes.
To check that the steak is cooked, use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer.
5. Next, carve the meat with a nice sharp carving knife, then serve with the resting juices drizzled on top
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