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Can a Steak Dish Burned by Gordon Ramsay Get a Makeover? | Ramsay Redemption ctm magazine
The internet loves to send dishes to Gordon but he’s fed up with burning them…That’s where Monti Carlo comes in! The founder of http://www.Everythingfood.com is here to redeem the internet’s dishes and this week it’s steak! Can Monti turn around a dish to make it Gordon worthy?
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Recipe:
INGREDIENTS
Ribeye, 2-inch cut
Olive oil
Kosher Salt TT
Black Pepper TT
1/4 teaspoon ground oregano
¼ teaspoon ground cumin
2 tablespoons of butter
1 garlic clove, smashed
1 garlic clove, minced
1 yellow onion sliced into thin rings
1/4 cup chicken stock
¼ cup apple cider vinegar
2 tablespoons of butter
Cilantro for garnish
DIRECTIONS
STEP 1
Pat the steak dry with paper towels. Cover with salt on all sides. Add black pepper to taste, along with the oregano and cumin.
Leave it uncovered in your fridge overnight. As it sits, the salt extracts the juices from the steak and flavors them. The steak will then re-absorb this brine, which results in deep seasoning. Pat the steak dry again before you brush with oil.
If you don’t have that kind of time, leave the steak out on your counter for 30 minutes to bring it up to temp, dry it thoroughly, brush with olive oil and add the salt and other spices just before it hits the pan.
STEP 2
Place a cast-iron pan on your stovetop using high heat. Your pan is ready when a drop of water hits it and immediately evaporates. The pan will start to smoke. Add a good ¼ inch coat of high-smoke-point oil, like grapeseed.
Use your tongs to hold the steak on its side and sear the borders, making sure to brown any fat thoroughly, about 1 minute
Sear the steak on one side for 2 minutes.
Flip the steak onto its unseared side.
Add 2 tablespoons of butter to the pan along with the smashed garlic clove. Tilt the pan so the butter collects by the handle. Use your spoon to baste the steak as it comes up to temp.
Remove the steak from the pan when it reaches 5 degrees below your desired temperature, to makeup for carryover cooking. For rare take it out at 120°, medium-rare 130°, medium 140°, and well-done 150°. Use a digital thermometer for best results.
Let the steak rest on a rack over a sheet pan.
STEP 3
While your steak rests, remove the garlic and all but 2 tablespoons of drippings from the pan.
Lower the heat to medium. Sautee the onions in the drippings. Add a pinch of salt.
Once the onions have started to caramelize add the minced garlic. Sautee briefly until the garlic blooms.
Deglaze the pan with the vinegar and chicken stock. Bring it to a boil and cook it down until the sauce has thickened. Take it off the heat and drop in the butter to thicken the sauce even more and give it a glossy finish.
Drizzle the steak with the onions, garnish with cilantro, and serve with a side of rice and beans.
source
The title made this bad, but the video was good, but what is this title!
OMG IF I SAW THIS IDIOT ON THE STREET I WOULD SMACK HER, HOLY CRAP
I was shocked when I read all the comments. I liked her alot.
i want gordon not buzzfeed
Delete this
Schtick or no Schtick, Monty Carlo is a true gift to the world!
She’s deffo a swallower loves her salt 😂😂😂
Okay…
I don't get it.
When she said she'll redeem the dish. I thought she'd burn get stake and then redeem it.
If you're cooking something from scratch, it's not called being "redeemed" is it?
Also, why am I getting a psycho vibe ?
dude ……..
This feels utterly out of place on Ramsay's Channel. I'm not at all fond of this. It feels like an unnecessary hijacking. The Channel is called 'Gordon Ramsay'. We came for Gordon Ramsay. Can't this Woman have her own Channel? Does she have her own Channel? Keep her there if she does. Please. 0/10.
Meh… I'm not knocking this lady but I clicked to see Gordon F#ing Ramsey…I mean Honestly… When I click on something that has Gordon Ramsey's name on it, I expect to see Gordon F#ing Ramsey. And since I'm from the US I have no idea what this means, but I have to add a comment about taking a piss.
Yes… she's a cutie
there is absolutely nothing false in what she is stating! Damn!
The result looks delish!
Looks very much like Tana?
looks like jessica jaymes
What the actual frick … WHY on earth is Marshmellow’s head just sitting in the background like that?! That’s creepy as hell!! 😨
the comments are so mean and disgusting, they don't even judge her cooking just her appearance and the way she talk as if they know her personally. she's a masterchef season 3 contestant and she's still out there doing what she loves to do while you're sitting in your house whining behind your screens 😂
Does anyone here knew Monti from Masterchef season 3?
omg she was my fav on masterchef season 3. im glad to see her here
Waste of damn time
How is it burnt when it's raw
Okay, buckle up. I know this is a long comment but the info is sound and very relevant to your video. Your first video!! (Read your comments. Absorb the good and ignore the trolls. But even they can squeeze out bits of truth, at times).
This is a "suggestion" and background for your dry brine/dry-aging tip, which is a great idea, just not complete.
I DO realize that the time constraints of this video precludes this much info from being shared, so, if you don't mind…
Please, allow me…
The only real "problem" is that you left the steak on the plate.
The problem with this, is that your only drying one side of the steak and the other will be quite moist and "goopy." The salt facilitates the removal of moisture, it has to have somewhere to go.
You want both sides of your steak to have air flow. To do this, place the steak on a small, wire cooling rack, one large enough to accommodate the steak and then place the rack over a baking pan (at least an inch deep), preferably with a paper towel on the bottom to catch the drips. It will drip A LOT, especially if you leave it overnight, or longer.
If you're going to leave the steak over night (up to 30 hrs. is ok), then be sure to flip the steak over at LEAST once half way through, every 8 hrs. if you're going longer. Otherwise, It will not dry evenly, as the airflow will favor the top and gravity will pull moisture down. (Hence the wire rack).
Placing the rack on the top shelf of the fridge, if at all possible, works best. It's got to do with the direction of airflow, restrictions of space, etc.
The salt is a good idea but is actually optional. This is called a "dry brine" but the process of putting the steak in the open air of a refrigerator is actually an abbreviated version of the "dry-age" process.
The complete, full on dry aging process would take anywhere from 28 to as much as 60 days (it's gone longer).
But this is done in a dedicated, climactically controlled room which is often lined with salt blocks. This is done to prevent bad bacterial growth and promote good bacteria and mold growth, as well as adding"flavor" to some limited degree. Primarily, it's for bacterial prevention.
This is why you don't want to go more than 24hrs., ideally, and up to 30 hrs. or so, depending upon the type and thickness of your meat (i.e. a prime rib roast).
If you go too long, the steak will start to break down and dry too much, too fast. It's not pretty.
The whole point of this exercise is to prepare a nice surface that will give you a good, even sear.
It also deserves a mention that, depending upon the individual piece of meat, when you take your meat out of the fridge and especially if it was in there a while, some parts, particularly the edges, may have dedicated to the point of being a little more like "jerky-lookin' stuff" grin and should be trimmed accordingly. Anything that is dry, dark and tough-looking is cut away, just down to the "good part" right underneath. That's important.
The flavor will be there and will be quite "bright" or more pronounced that a regular, fresh steak. You'll be hooked on the process, for sure.
The dry-age process, as she touched on, removes moisture from the meat but also promotes healthy bacterial and mold growth. This is why steaks always "taste better" when you go to a good steakhouse, like Outback, etc. and why, even when you buy a "good steak" from the store, it just doesn't taste the same.
If you eat a lot of beef, a home dry-aging cabinet can be built from a small wine refrigerator (the kind with a clear door works great) and a few controls for temperature and humidity. It's an awesome thing and buying one can be expensive.
Some butchers can sell you professionally dry-aged meats, however this may be a special order and can cost quite a bit more and there also may be a minimum order, such as a whole New York strip, etc.
Talk with your local butcher to see. And find a good local butcher, if you haven't already.
At the current time, the meat you can get from the butcher will almost always be better quality and either the same price or, quite often, even cheaper.
Good luck with your videos, hope you found this informative and helpful.
Why does she have the glasses the fairy godmother had in Shrek 2 LOOOOL
https://youtu.be/kNsQQQu1YjU
Lady create your own spinoff channel dont use gordons name to make… uh whatever this cringe clickbaity shit is…
I'm glad Monti's own personality is finally coming through on these videos. Much better than her first video.
Wtf happened to Monti Carlo? This is not the same woman i just got done watching on Masterchef.
i love monti, happy gordon saw potential in her <3
thats a very pretty women but them glasses WHY they look horrific there spoiling her face (ahem sorry)
It's good to see Monti back in the kitchen, I mean she really impressed me with her performance in season 3, I just came up with the idea of searching for her on the Internet, not knowing that she would be so popular these days
I need Becky to appear on this chanel too.
God she is awesome Monty has grown so much after season 3 I was worried after she left but she has a happy ending with her son Danger I'm so proud of her
Monti!!! 😍😍