Ramsay's Secret to Juicy Steak: Chicken Stock

Gordon Ramsay, renowned for his culinary expertise and demanding demeanor, has a simple yet effective trick for achieving the perfect steak. While his preference is for filet mignon, his method can be applied to any cut.

Ramsay's key ingredient? Chicken stock. While it may seem unconventional, it plays a crucial role in enhancing flavor and moisture.

After searing the steak to perfection in a screaming hot pan, Ramsay adds a splash of chicken stock. This accomplishes three key things:

Rehydration: The stock replenishes the moisture lost during searing, keeping the steak juicy.

Deglazing: The stock loosens the fond, the flavorful brown bits stuck to the pan, adding depth to the sauce.

Flavor Infusion: The stock steeps the garlic and herbs, unlocking their full aromatic potential.

As the chicken stock reduces, it transforms into a concentrated sauce that further enhances the steak's flavor once plated.

This method is particularly effective for lean cuts like sirloin or top round, which are prone to drying out. However, even marbled cuts like ribeye can benefit from this moisture boost.

Ramsay's choice of chicken stock is strategic. Its subtle flavor complements the delicate taste of filet mignon without overpowering it. However, for a more robust beefy flavor, beef stock can be substituted, especially when working with richer cuts like ribeye.

To elevate the sauce further, consider adding ingredients like butter and wine after removing the steak to rest. These additions create a rich, complex sauce that elevates the steak to another level.

So, the next time you're looking to impress with a juicy, flavorful steak, consider incorporating Ramsay's simple yet effective chicken stock technique. It's a surefire way to elevate your culinary game and create a truly memorable meal.