Gordon Ramsay's entrecot

Gordon Ramsay is a British chef very popular thanks to the television and also owner of several restaurants that have received multitude of Michelin stars. I suppose that you have seen him in tv programs like "Nightmare in the kitchen" in which he visits diverse establishments with problems of management that he solves at the end of the program. Besides his thick language and his mediatic presence he is also a great chef. Here is a sample.

INGREDIENTS (4 people):

4 entrecots about a thick finger
Salt in flakes
A bunch of thyme
2 cloves garlic
Freshly ground black pepper
Extra virgin olive oil

First we take the entrecots from the fridges and let them rest at room temperature for at least a couple of hours covered on both sides with the salt scales. The meat will take the salt you need and the rest you can remove it simply by running your finger over. Just before cooking.

In a nonstick skillet pour a generous stream of olive oil. When it is very hot, incorporate the entrecots that you have sprinkled with freshly ground black pepper. Let it be marked on each side (half a minute per side). In no case do you pinch the meat with a fork, but you turn with tweezers.

Add the two unprepared garlic cloves previously crushed. Also the bunch of thyme. After the minute of frying add two or three tablespoons of butter and with the resulting broth and the help of a spoon is bathed the side of the meat that does not touch the side of the pan at that time. With two minutes the meat will be made to the point with a perfect flavor and texture. If you want more done 3 minutes will be more than enough.


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