It's Monte Carlo.

Welcome to Ramsey Redemption.

If it's your first time hanging out with us, that's because this is our very first video.

Well, come.

So here's the deal.

Gordon Ramsay has lots of opinions, especially when it comes to food.

And any time you sent him a picture of your food on Twitter and he thinks it's borderline crazy pants, he is gonna burn you.

I'm here to redeem your dishes.

Look, see what the big man has to say about this week's dish.

This steak has died.

1000 vets would happened here.

What is that?

Next to the stake?

Most wilted.

Look, it it looks like my hopes and dreams after my divorce.

Are you ready to redeem this dish?

We're gonna make a fabulous steak for our Ramsey redemption.

Let's do this.

We're gonna start with a fabulous rib eye steak.

Now, why do we love the rib eye?

If you have a tendency that burn your steaks, you need a little forgiveness in your life.

Here's an awesome trick.

If you want to create an amazing crust, you have to dry off your steak.

All right, now that it's nice and dry We're gonna salt it with kosher salt, the Blakes on kosher salt or lot bigger.

And you're going to use more salt than you think you need.

It needs to be coded on all sides.

You ready to see that?

Okay, now we're going Thio, make this steak Puerto Rican.

You know how you know you're dealing with a Puerto Rican?

They won't shut up about it.

Like me in Puerto Rico, we have a great spice blend.

It's called a global.

If you want a recipe for a global I've got it for you in the description below.

Check it out.

Now, we're gonna let this steak rest overnight in the fridge.

Why the salt that we just poured on it is going to drive Brian the steak.

That's just a fancy way of saying it's gonna stuck out.

All the juices in the state's going to be like, Give it back and all that flavor is gonna be inside an amazing so you can leave it uncovered.

We'll put that in right now and leave it in for at least an hour, but probably overnight.

Let your state rest for at least 1/2 an hour.

So it comes up to room temperature and then put your salt and your spices on it just before it hits the pan.

Let's talk about our pan.

You have to get it smoke and hot.

I want you to check out what water does when you put it in a smoking hot.

I love it.

Science.

Add some pepper too olive oil.

Cover that pan in oil and then put a stake in away from you.

Otherwise you're gonna get a scar.

You see that battle Right now?

We're creating an incredible fear.

You won't be able to move the steak until the proteins relieved with steak from the pan.

That's how you know that fear has started.

Yes, looks great.

Beauty.

It's tender like a love song.

What I'm doing now is hearing the fat that's so important to you.

Nobody likes to dig roast uncooked people grizzle.

Sometimes I'd like to pretend that my ex husband's face danger of you're watching Mom.

He's totally kidding.

That is almost ready to go.

We're gonna add a couple months of butter and butter base our garlic trick, baby things.

Is it Pan?

We're not burning the steak like one boarding.

You're cooking it.

You're not burning it.

All right?

You could rest this steak on a plate.

Why, They're just gonna ruin that trust that you've been working on instead rested on a sheet pan.

Oh, yeah, I'm so serious.

Nobody's touching this.

All right?

We're gonna take just garlic out because it's gonna burn.

It's given its life up for us.

Thank you, Garland.

Thanks.

All these pan juices we're gonna keep Not all of them.

About two tablespoons worth its flavor is be Stay in simple Gallo is Spanish for steak with onions.

So here we have a bunch of onions.

Gonna add the onions to our pan.

A little saltiness.

That salt is gonna help Wet liquid out of the onions.

You see that?

All that scene?

Well, these onions are going off.

We are gonna mince garlic.

But when you're mincing, it has a tendency to stick, and it can be a little bit of a pain.

So what you're going to do is grab some salt, put it over, and that's gonna help the chop.

We're gonna want to mince it into almost into a paste.

OK, put your palm on the night and press it forward and away from you, not towards you.

Do it towards your gonna get cut.

And then you gonna blame me and write me a bunch of crazy nonsense on Twitter.

And then please don't use the sharp end of your knife to scrape that ruins the night.

You can use the back of the night.

We're gonna add it to our onions.

Why do we not add the garlic right away when we add the onion?

Because garlic is like a very sensitive best friend.

Okay, it could burn real fast.

As soon as you start smelling that garlic bloom, we are going toe.

Add our vinegar and a chicken stock to create a pan sauce.

This is apple cider vinegar.

You can use white still vinegar.

That's traditional in Puerto Rico.

All right, Why are we making a pants off?

Because we're elevating a dish.

Okay.

Gordon Ramsay has to sign off on this and say it has been redeemed.

We're gonna just go ahead and let this garlic and onion mixture cooked down.

You're gonna want it to reduce by half.

That sauce is going to thicken considerably with the help of our friend butter.

Beauteous.

We're going to cut the steak after it's rested so the juices don't blow out of it.

We want juicy, beautiful steaks.

Now we're gonna cut at an angle.

That is another way to create with tenderness, because we're cutting the muscle fibers teeny, tiny and short and at an angle angle your night to see how I'm holding it at an angle.

Do that.

I mean, it's beautiful.

It's time to plate.

We're gonna play it with rice and beans, as is traditional in Puerto Rico.

It is already looking so much.

Better cover it with our beautiful, amazing onions.

Yes.

Now garnish it because you need a little Okay, You can pick cilantro leaf by leaf, or you can be smart about it and just use a fork to get all the leaves off.

Okay, You see how fast that was your welcome saying lodge to the last dish because you know, Stephanie did played it with that little bit of lettuce.

I see you, Stephanie.

You're trying to be green girl.

Biddle.

Stephanie.

Your state was more birth.

And Kanye, after he didn't let Taylor finish mine is cooked to perfection.

This dish has been redeemed.

Better stay close it.

You better say it.

He's gonna say it right.

Let's leave.

Gordon thinks someone needs to eat this fish.

We all have dishes that need redemption.

Take a picture of yours or a video and send it to us with the hashtag Ramsey.

Redemption will fix it.

Thanks for hanging out.

Make sure to hit.

Subscribe, Gordon means, like 11 million more followers show off too, huh?

Are all the alarm's gonna go off?

That would be so amazing.