Gordon Ramsay has explained his method for preparing a 'perfectly' seared steak at home that looks and tastes like it came from a restaurant. He says knowing these techniques can really elevate your cooking and impress even the fussiest of steak eaters.

The professional chef and Kitchen Nightmares star demonstrated the tried-and-true method he uses to ensure a "perfectly cooked" piece of steak on YouTube in a clip for HexClad Cookware. He said: "First off, get the pan piping hot."

He added: "As you're waiting for that to get up to temperature, make sure your steak is out of the fridge at least 10 to fifteen minutes early." Gordon claims that giving the meat "a really nice season" is the next crucial step.

He claims steak will lose about a third of its seasoning while being seared. He uses nothing out of the ordinary—just a liberal amount of salt and pepper pressed into every crease and crevice of the steak cut.

In the video, the 58-year-old then transferred the meat to a pan lined with oil. He placed the steak down and imparted another top tip to "lay the steak down away from you" to avoid any nasty burns from oil splashes.

He went on to explain how the room temperature steak caramelises "very fast" if you've followed his advice of getting the pan hot. He adds some flavourful additions to the pan with a touch of garlic peeled in half and some "fresh and aromatic" thyme.

He explained: "The secret here is to be patient. Don't turn the steak until you need to turn it. Be generous with those herbs because it's now imparting that amazing flavour."

The chef flipped his steak over to begin cooking on the other side and presented the already crisp half that had been cooking underneath. He continued: "The temperature of that meat is still quite cold, so, when you turn it over, turn the gas up a little bit to make sure we concentrate on getting that beautiful [all-around] sear."

Still in the pan, Gordon stressed how important it is to continue with seasoning your meat. He added some more salt and pepper on top of the steak before moving on to the sides.

He lifted the steak slightly, giving it a generous rub with the garlic and thyme, before making sure all the sides were properly seared too by tilting the pan, exposing it to the flavour-infused oils.

At this point, he adds two slices of butter to his seared meat and turns off the gas, relying solely on the pan's heat. The chef says most people "make mistakes" by adding butter "too early," which can cause it to burn, spoiling the steak.

The pro chef doesn't flip the meat, but instead leaves it basting in the melting butter. "As that sits, it is absorbing all that flavour and, more importantly, it's relaxing in that heated pan."

Steak resting refers to the practice of letting a cooked steak rest for a few minutes before slicing and serving. This process allows the muscle fibres to relax, the juices to redistribute, and the internal temperature to equalise, resulting in a more tender, juicier and flavorful steak.

After a few minutes, Gordon brings an "absolute slice of heaven" from the pan. He explains: "It's rested, and [the steak] has retained all that beautiful moisture."