Gordon’s Michelin 3-Star Beef Steak Recipe – Luxurious in 5 Minutes without Sauce

Flavor: Garlic; Cooking Method: Pan-Fry; Time: Ten Minutes; Difficulty: Moderate.

Gordon’s Michelin 3-Star Beef Steak Recipe – Detailed Cooking Steps in 5 Minutes without Sauce

British Wagyu beef is not easy to sell here, as people prefer leaner cuts. However, Wagyu beef is more fatty and tender. I was lucky to find it at the supermarket and bought 6 pieces immediately.

If the beef is refrigerated, let it sit at room temperature for 2 hours to cool down. This is a Ribeye cut, with a large delicious fat cap in the middle and a very fine distribution of fat throughout the meat.

After reaching room temperature, add a little olive oil, heat on high until smoking, then sear the beef.

Keep the heat high, flip after about 45 seconds. You will see the first side has a perfect golden sear. Then reduce to medium-low heat and flip every 30-45 seconds.

After about 3 minutes, add soy sauce (or salt). Do not add soy sauce too early as it can turn bitter. Gordon’s original recipe uses salt, but I prefer soy sauce. Then add butter – too much can be greasy, but too little won’t be flavorful enough. Gordon adds three times the amount of butter shown in the picture, saying the more the better, don’t be stingy (laughs).

Flip a couple of times to ensure both sides are coated in the sauce, then sprinkle with black pepper and minced garlic. Gordon is more wild, he smashes the garlic directly onto the meat and rubs it in.

Cooked to a perfect medium-rare, not too gamey and ensuring the meat remains tender. I still can’t accept the rare or medium-rare that foreigners prefer (laughs). Remember to let it rest for 5 minutes before eating~ Enjoy your meal!