Best steak recipe by Chef Gordon Ramsay

Here’s the video:

  1. Let steak come to room temperature. Season well.
  2. Start with a hot pan.
  3. Add olive oil.
  4. Place steak in pan away from you.
  5. Sear for 30 seconds.
  6. Flip every minute until done.
  7. Add crush garlic.
  8. Add some thyme.
  9. Add butter.
  10. Keep flipping and basting so the steak does not burn.
  11. Allow to rest.
  12. Serve and enjoy.


  • I like this method as it cooks a steak without smoking up the place.
  • Rosemary instead of thyme is a fine subsitute.

Spaghetti Carbonara

  • YIELD: 4 servings
  • TIME: 25 minutes


Greek Potatoes


  • 6 medium potatoes — cubed
  • 1/2 cup fresh lemon juice
  • 1/3 cup vegetable oil
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons dried oregano
  • 2 cloves garlic — pressed
  • 3 cups hot water
  • chopped fresh parsley


  1. Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan.
  2. Add water.
  3. Bake uncovered for 1 1/2 hours at 425F.
  4. Stir every 20 minutes. Add more water if necessary. A
  5. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left.
  6. Garnish with parsley & serve.

Taken from:

Basic Mashed Potatoes


  • 2 pounds baking potatoes, peeled and quartered
  • 2 tablespoons butter
  • 1 cup milk
  • salt and pepper to taste


  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Very simple and very good!

Seared Swordfish with a Lemon and Wine Rosemary Sauce

Prep time:  
Cook time:  
Total time:  
Serves: 4
A simple fish dish that is huge in flavor.
  • 1.5 lb swordfish steak, rinsed and patted dry
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, chopped
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • ¼ cup of white wine, such as Pinot Grigio
  • 1 tbsp unsalted butter
  • 1 clove of garlic, minced
  • pinch of salt
  • pinch of cracked black pepper
  1. Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.
  2. Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers.
  3. Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees.
  4. Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes,
  5. Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.


Tracie’s Pasta Sauce

From Radiolab, Speaking for a Friend, February 2019.
  • 28 ounce can of tomatoes
  • 5 tablespoons of butter
  • Pinch of Salt
  • Onion


  1. Simmer in a frying pan for 45 minutes.


From Mental Floss:

Marcella Hazan changed the way [Americans] felt about Italian cooking. And though she’s not a household name the way [Julai] Child is, you’ve probably seen a copy of Essentials of Classic Italian Cooking in a kitchen or two.

One of her most famous recipes is also the simplest. Her pasta sauce only requires three ingredients and less than an hour, as Delish alerts us.

First, the ingredients. You’ll need a 28-ounce can of whole, peeled tomatoes; one peeled, halved onion; and 5 tablespoons of butter. (Yes, 5 whole tablespoons of butter.) You’ll also want a pinch or two of salt.

Put everything together in a single pot and set it to simmer over medium heat on the stove for 45 minutes, uncovered. Give it the occasional stir.

And that’s it. After the 45 minutes is up, toss out the onion halves, and pour the sauce over your favorite pasta. Easy.


Marcella Hazan’s Tomato Sauce

YIELD: 4 servings
TIME: 1 hour

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.


  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  •  Salt


  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.