½ Cup Butter
1 ½ Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced
½ Teaspoon Italian Seasoning
½ Teaspoon Salt
¼ Teaspoon Pepper
2 Cups Freshly Grated Parmesan Cheese
Parmesan cheese: For optimal results, use real Parmigiano-Reggiano right off the block. Avoid those shaker-style containers or tubs filled with pre-shredded cheese. They don’t melt properly, making your sauce grainy. And they simply don’t taste nearly as good as fresh.
Butter: Either unsalted or salted work great. If using salted butter, I recommended omitting the additional salt until you’ve tasted the sauce and then add extra, if necessary.
Heavy Cream: We use heavy whipping cream for the ultimate indulgence. This will give you the creamiest, richest results. Go big or go home, right? You certainly can use regular heavy cream, though, and it will still be wonderful! (See note below for lower-calorie options.)
Garlic: We use a mix of garlic powder and fresh garlic, which we think is perfect. If you want a more subtle garlic flavor, you could cut back on one or the other.
Seasonings: Salt, pepper, and dried Italian seasoning. This trio of spices really takes the sauce up a level. Parmesan cheese is already salty, so we’re only adding in a touch more.
- Add the butter and cream to a large nonstick sauté pan, over medium-low heat; whisk until butter has melted.
- Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- Stir in the parmesan cheese just until melted and the sauce is smooth.
- Take off the heat and use right away or store it for later.
- (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with pasta.)
Gordon Ramsay Steak
- Ribeye (or really any cut of steak)
- Large grain sea salt
- Ground pepper
- 1-2 Tbsp olive oil
- Fresh garlic slight crushed
- Fresh thyme
- 2 Tbsp butter
- Remove steaks from fridge and let sit room temperature for 20 minutes
- Put a pan over medium-high heat on the stovetop
- Season thawed steaks generously with salt and pepper and rub the bottom of the steaks into excess salt and pepper on table
- When pan begins to show any signs of smoke, place olive oil in pan and make sure pan is coated and well covered
- Lay steaks away from you and flip every minute including rendering the fatback side
- Add the crushed garlic, fresh thyme, and another Tbsp of olive oil in the pan around the cooking steaks
- Add the butter and baste the steaks while continually flipping steaks on the minute
- Remove the steaks when they reach your desired tenderness (cheek = rare, chin = medium, forehead = well done) and let rest for 5-10 minutes.
Red Wine Reduction
- drippings from steak
- minced garlic or garlic paste
- minced shallots or red onions
- red wine of your choice, or equal amounts beef stock if not using wine
- balsamic vinegar
- fresh thyme
- beef stock
- parsley leaves
- Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven’t cooked a steak, melt 1 Tablespoon butter in a cast-iron skillet. Then, add garlic and shallots and sauté, stirring until tender, about 1 minute.
- Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
- Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
- Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter and let the sauce simmer.
- Add parsley and season with salt and pepper if desired. Serve, and enjoy!
- 2 cups heavy or light cream, or half-and-half
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 5 egg yolks
- ½ cup sugar, more for topping
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.