Food - Drink
The Defrosting Mistake Gordon Ramsay Says Will Make Steak Chewy
How you defrost your steak makes a huge difference as to whether you end up with a tender, buttery steak, or a tough, chewy one. While MasterClass says there are multiple ways of defrosting steak, Gordon Ramsay recommends a cold water bath as the preferred method for thawing steak.
Put your steak in a vacuum-sealed bag — or a resealable plastic bag with the air squeezed out of it — put the steak in a bowl of cold water, and keep it immersed for 30 minutes. The U.S. Food Safety and Inspection Service (FSIS) recommends changing the water every 30 minutes until the meat is completely defrosted.
Ramsay doesn’t suggest defrosting steak in the microwave, though, as it can lead to a discolored and rubbery steak. The “Hell’s Kitchen” chef says thawing steak in the fridge is also a safe method, which can take up to 36 hours, depending on the size of the meat. He says to keep the meat cold and be patient to avoid any bacterial growth.