The steak hack Gordon Ramsay swears by – and secret ingredient everyone needs to know

Few things are more decadent and delicious than an amazing steak - but often getting it cooked just right can feel like a challenge.

Making for a special evening meal, it's mouth-watering when paired with a plate of fries, gravy and veggies - and maybe even a glass of red wine. While many will have been cooking up average steaks for years, you could elevate your steak game with Gordon Ramsay's simple hack .

In a YouTube video entitled "Gordon Ramsay's ultimate cookery course: How to Cook the Perfect Steak", the TV chef gave his secret trick on how to produce a lip-smacking rare to medium rare steak every time.

READ MORE: Man's eye-watering menu mistake at Gordon Ramsay Steak leaves him with $545 bill

Gordon tells his viewers to remove the steak from the fridge 20 minutes before cooking. If you try to cook a piece of meat that's "stone cold" in the middle you are more likely to overcook it on the outside.

He tells viewers to season the meat generously with salt and large grains of cracked pepper before "mopping up that seasoning and sort of push it in".

As the pan starts to smoke, drizzle in a touch of olive oil and whizz it around. The olive oil creates a barrier between the meat and the pan and stops it from burning. Gordon continued: "Always lay the steaks away from you, and let the pan do the work."

The chef extraordinaire shared one of his "secrets", which is to sear the steak rather than "boil" it. Using a pair of tongs, gently turn the steak and render and crisp the fatty edges by placing them directly face down against the pan. To enhance the flavor, add a few cloves of unpeeled, crushed garlic and chuck in some sprigs of thyme.

You should turn the steak every minute to ensure an even color.

Add in more oil if needed, to keep it nice and moist. As the steak sizzles away, slice up a few knobs of butter and dash them in. Gordon says this is the moment "where the steak starts to take on a completely different flavor".

Make sure to tilt the pan so you can baste the steak in its juices of oil, thyme and garlic. Pick up the garlic cloves with your tongs and rub it on the steak. Remove the steak from the heat and transfer it to a wooden board, and leave it to rest. Slice the juicy cut and serve with fries or salad.