Gordon Ramsay Challenges Nyesha Arrington To Elevate A Cheap Steak Cut
Gordon Ramsay
Think you know Cube Steak? Think again. #GordonRamsay challenges Nyesha Arrington to give this childhood classic a high-end makeover on #NextLevelKitchen.
From the secret to the perfect crispy breading to the rich, earthy depth of her signature mushroom sauce, Nyesha breaks down the professional techniques needed to turn an inexpensive cut into an elite dish to impress Chef Ramsay. Served alongside creamy potatoes and vibrant green beans almondine, this is the definitive guide to Leveling Up your home cooking.
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*Recipe*
For the steak:
4 x 5 oz cube steaks, pounded to ⅓ inch thickness
1 ½ cups buttermilk
4 teaspoons salt
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
For the dredge:
1 ½ cups all-purpose flour
1 ½ cups cornstarch
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground black pepper
Canola oil for deep frying
For the mushroom gravy
2 tablespoons butter
1 cup mushrooms, sliced
3 tablespoons canola oil
3 tbsp AP flour
1 cup beef stock
1 cup milk
2 teaspoons soy sauce
2 sprigs thyme
¼ cup heavy cream
To serve:
Mashed potatoes (see recipe below)
Green beans almondine (see recipe below)
Method:
• For the steak, whisk the buttermilk, salt, pepper and cayenne together in a large bowl. Submerge the steam in the brine, cover, and refrigerate for at least 1 hour or up to 24 hours.
• Set a wire rack on a rimmed baking sheet. Whisk the flour, cornstarch, baking powder, salt and pepper together in a large bowl. Working with 1 piece of steak at a time, remove steak from brine and transfer to flour mixture. Turn to coat, pressing firmly on the coating to adhere. Transfer the steak to the prepared wire rack.
• Heat the oil for deep frying to 375 degrees. Fry for 5-6 minutes until golden, then drain.
For the mushroom gravy:
• Heat the butter in a large
