Gordon Ramsay Shows a NFL Star How To Make The Perfect Ribeye

Oh right, welcome to Gourmet Estate here in Baltimore at The Amazing Horseshoe. I'm about to surprise four talented college students. They think they are in a competition. I have no idea I'm here to judge you today, so I have to be super. Don't worry, but the good news is that it will be a little surprise, so I can't wait to see what they are going to cook. They have a half hour mystery box, so they just

star

ted and they are. about to get the shock of their lives here we go, thank you very much, it's good to see tom, uh, my goodness, um, let's just say the students are doing well, it looks good, it looks fast and good, four individuals , four very strong individuals, um, unfortunately, there is only one first place is a bet, okay, bad luck, so I have the bets on rib at room temperature.

I use it a lot because of the marbling of the fat, okay, so let's think about a great rib in the color. It's called rib because this eye in the middle here is kind of like a brisket piece and this rib cap here is the part that is absolutely delicious okay so the first thing we're going to do is lift up the steak and just season the pan, okay, salt and pepper pretty generously because we're going to lose 30 of that before we go into the pan, then we're going to put the steak on top and then again a little bit of salt and pepper, now it looks like we're putting a lot of seasoning on. there, but like I said, we lose a lot and then what I'd like to do from there is roll it up and literally wipe that seasoning off now, sometimes you can spread a beautiful ancho chili and spread with coffee, that's right.

Well, with

ribeye

, yes, then I place the fatty side on the chain below and also clean it with a cloth. I hate waste, right? I want to use all that seasoning now that the steak is done and beautifully seasoned on all sides, yes, really since There's a towel in the very hot pan, okay, first I'll

star

t with a little bit of oil in there so the butter doesn't burn the oil in the pan and then the pan goes right in about a tablespoon first when you put the steak in. in place it away from you, okay, down, always away, there it goes good, now from there, literally, lift it up and

make

sure it doesn't stick too well, because it's caramelizing.

You can see it's not that fast, it smells really good from there. I'm going to pick up my thyme, okay, I'm going to put my aromatics in there, now I'm going to put my thyme on top and my garlic in there, okay, and now I'm going to start with the regular kind of butter all the way up the sides and you. We will see that it absolutely turns a beautiful nutty brown color. From there, lift the steak and flip it again, done, put it away again to prevent the button from burning. Very carefully lift the flat side down and brown the fat underneath. that string that's completely edible there and the more fat we give it, the flavor profile of that steak and it gets better and better from there, keep it really nice and hot.

I'm going to use the truffle butter in mine. I'm going to have some truffle. butter and then put it on the sides, take a spoon, okay, lift it up carefully, push the steak up. I'm going to drizzle my steak with that truffle butter and literally push it to the side and now what we're doing is making that steak even more tender so that the fats are reduced inside. We have this beautiful caramelization. I'm not almost like putting it with a spoon for three and a half minutes, four minutes maximum, two minutes on each side and then taking it out and leaving it. rest now one last turn hold it again and turn it over very carefully well, now I'm going to go medium-cooked, okay, that means I'm going to take it out of the pan and I'm going to take it out with my gas directly with which I'm going to raise my stage with the first presentation side up and literally lift it up there.

I'm going to put my arrow mats on top, let it be nice, yeah, beautiful and then finally something that you would absolutely recognize. Can. I guarantee that the next time you have a barbecue at home, trust me, you are going to grill some ribs. Good job, Sam. Everyone appreciates it. Thanks, great job. Excellent, hello Baltimore, I'm Guy Fury, happy mother's day here, don't look good, skinny, hello. Baltimore, I'm Bobby Flay, I wish you all a very happy Mother's Day. Yes, they didn't know English, but I can cook then.