Gordon Ramsay Cooks Steak & Potatoes in Under 10 Minutes from Home | Ramsay in 10

welcome good afternoon and welcome back to Remediar in turn I hope you have a great week first let's say it big a special thanks to the NHS amazing job it's been a tough week a number of restrictions have been lifted so We can relax a little, but still be smart. Stay alert and be very clear: brilliant

steak

with

potatoes

in 10

minutes

and until we have made some of these in ten

minutes

, yes you have made one in ten minutes, thanks for the trusty kit, that's not very good, let's take a glance and Depp. he's camping hello, excuse me, come on, just kidding, anything else, no, no, amazing, oh right, I said, I said dinner at ten, and I promise that means

steak

and

potatoes

, but this is an amazing thing. at Terminix, oh this is an amazing steak and potatoes.

Come on, relax, start it right, let's wake up, wake up, first, turn on the gas. I can't really get them down, up and down, make your tea, okay, come closer to me, no, no, no, come in, okay. See, this is a grill, okay. I'm going to cook the steak in a non-stick pan. I will do it with the social potatoes, so I have leftover potatoes. I'll show you in a minute. We turn the gas very high. We'll take this overcooked steak, okay, and then we'll let it rest, it's medium rare, and then we'll put on the most incredible chimichurri.

Tell us "wake-wakey", excuse me, flip all over the pan, the ingredients begin to ripen. Let's go with a little crushed garlic, what a beautiful experience by experience, and then from there, red wine vinegar, extra virgin olive oil and a little honey. Many people are too mature. We add sugar. I don't see sugar in that. Honey really gives it Herbs. Rich and pleasant with a velvety texture. I have some fresh mint, yes, next there is some quiet parsley, please don't pick it. Then on the side, I have some beautiful fresh basil, lime and lemon, the zest and the juice, and that's it.

The chimichurri will be a secret, but here's the difference: we're going to put chewy on the steak so that the chimichurri absorbs inside and rests while coming out of a rare well, let's say that literally means turning off the gas. off forever, leave the steak there first thing in the pans, night or not the steak, I've taken the touch off those tools, it's at room temperature so it's not the refrigerator, don't cook the steak straight from the refrigerator, okay, look at it all there and then a little touch. of seasoning both sides, if you marinate it now at room temperature, that's fine, it would literally cook in no time, so if the New York Strip sirloin is a little too thick, take the rolling pin and stir gently and keep them literally nice and nice and thin, now take your tongs once and turn up the heat, okay, let's go again, just touch the oil pan down, now please get the oil nice and hot, look from that later state away from you until you put the steak in the dirt, oh wait, there you go, so don't splatter, let's go from there now, get your mushrooms and your tomatoes, okay and literally put the tomatoes in there, okay, get your mushrooms, okay, indicates the tomatoes and mushrooms, okay, like these, these are okay, now here's the most important thing.

What we want to take advantage of is that amazing grill, it's all nice and hot and you cook it like that. The sweet stuff worked right away. Climb up the peaks, take your potatoes and cut them. These people take their leftovers. They were very fine. I want crispy squid paper potatoes. you can make wedges at my house, I prefer these little discs and I'll show you why please, two minutes passed, now you're sure you started good, you actually started cooking good, from there the potatoes are good and literally, keep them nice and flat. Now what's here? we have a very nice color there.

I'm going to turn the steak once. It is very important to turn that steak once. Okay, kind of crispy from there and I was seasoning with salt and pepper. Now we add a little onion and garlic. there, but no, yeah, I know them, so you might want to put that thing down, but okay, get under there and just look at those. I saw them once, okay, now, okay, garlic in another and again, okay, okay, but from there, I'll take you. I know this is optional. Okay, the taste of onions on garlic, with our detectives, it's delicious, okay, now remove it for two minutes and from there cut those ends and go over the potatoes spreading something useful.

Okay, the butter helps caramelize and that beautiful flavor finishes. so the potato cutter is big it should hold some parsley time to flip the steak look at this turn it down please look at that beautiful one that is the most amazing sear now look at that so cool and I go from there let's put a little bit of butter on the grill now pretend that garlic works steak, tomatoes and mushrooms, everything starts happening now chimichurri crushed garlic there, take your mint, take your puzzle and take your parsley and roll it up nice and small, okay , crumple it with a pen better clothes please, and don't chop it too much, it's okay, just cut it once, if we go through that again, it will bleed.

I want all that flavor inside the garlic, there you sit, from there, chili, no, come on, sauce, literally, come on, nice thin seeds. Look, this is awesome, the longer you marinate on top of that steak, the better and we want the steak to be really nice medium rare from there. Chili's now look: good tablespoons of extra virgin olive oil in a tablespoon of red wine vinegar bread down bread down from there a good tablespoon of beautiful honey running honey ready, okay, a good touch of seasoning and then we will prepare it today, look at my dad please and then grind it up there and that's a beautiful flavour, okay the chili, the garlic, the herbs are bleeding in terms of flavor and they look beautiful, now come on, this is where it starts go up a level, check the surveillance, look at that, now, from there, turn off the gas, turn it off, shut up, please.

That's weird, please never turn off the gas. Now take your three onions, okay, and take the ends, which are the bitter kind, and the chef leaves now, once we get to the right places, okay, I want the top. greens thrown at the suitors, okay, I don't want these pretty shiny pieces like this one in the chimichurri, okay, and finally, okay, ma'am, ma'am, ma'am, bow, make happy birthday, honey, twenty-two year old, oh my god, I'm there. oh, you're legal, you can do whatever you want, well, twenty-one or twenty-two, now look, she needs a little more olive oil, okay, lemon zest in there, okay, and she doesn't put fresh lemon juice on the chimichurri pen and please can you. you move it there and this is where it goes off the level, look, okay, that's so delicious, come on please sit on top of the steak, okay, yes, that's going to continue cooking, it goes from rare to medium rare , but the marinade is It's going to be absolutely amazing okay I like setting that honey the flavor is out of this world now grab the parsley recipe and buy very quickly how long does this last please beautiful flat leaf parsley , eventually I will put my rosemary rose, let's see the status. to spice it up and then forget it a minute ago right now for the exciting part, get down, please, set, get down, no, first, build these beautiful mushrooms, okay, and I take my tomatoes, whether those two martyrs are in Seriously, are you kidding?

They're not. burnt stop that's not the potatoes on the stage place that there and then I just take them all to chewy I just sprinkle that like I think the first time except weeks the most amazing state of Texas with a delicious fragrant chimichurri all Megan James's names are scheduled with 22nd birthday oh that's not a little we miss you and we love you