Gordon Ramsay Steak Recipe: If you’ve ever watched Gordon Ramsay shout his way through Hell’s Kitchen, you know the man takes steak seriously. And for good reason. A perfectly cooked steak is a culinary masterpiece—it’s juicy, flavorful, seared with precision, and screams luxury on a plate. The best part? You don’t need a Michelin star or a high-end kitchen to make one at home. With the right ingredients, tools, and this step-by-step Gordon Ramsay steak recipe, you’ll be serving up restaurant-quality meat from your own stove.
What sets Gordon’s steak apart isn’t just the quality of meat, but the precision in every step—from pan temperature to resting time. Ramsay’s technique is rooted in simplicity, elevated with powerful flavor components like garlic, herbs, and butter. Ready to recreate that rich, sizzling bite that makes his steak so iconic? Let’s dive into everything you’ll need to make that happen.
List of Ingredients You’ll Need
Primary Ingredients:
- 1 thick-cut Ribeye steak (1.25 to 1.5 inches thick – about 12 oz)
- Kosher salt – generous amount
- Fresh cracked black pepper
- 2 tablespoons olive oil – for searing
- 3 tablespoons unsalted butter – for basting
- 2 garlic cloves – crushed with skin on
- 2-3 sprigs of fresh thyme or rosemary
Optional Ingredients for Extra Flavor:
- Shallots – sliced (optional, adds sweetness)
- Chili flakes – for a spicy kick
- Dijon mustard or steak sauce – for serving
- Compound butter – more on this later!
This recipe hinges on simplicity. Don’t go overboard with spices—Gordon believes in letting the steak shine. Quality salt and pepper do most of the heavy lifting.
Essential Kitchen Tools
Before firing up the stove, make sure your tools are up to the task. Cooking steak Ramsay-style is not just about ingredients—it’s also about using the right gear.
Must-Have Equipment:
- Cast iron skillet or heavy-bottomed stainless steel pan
- Tongs – never use a fork (you don’t want to pierce the meat!)
- Instant-read meat thermometer – for accurate doneness
- Spoon – for basting butter
- Cutting board – large enough for resting and slicing
- Aluminum foil – to tent the steak while resting
Pro Tip: Choosing the Right Pan
Cast iron retains heat like a boss and gives you that golden brown crust Gordon Ramsay is obsessed with. Non-stick pans? Not ideal for high-heat searing. Go with heavy metal (literally).
Choosing the Right Cut of Steak
Gordon Ramsay typically leans toward ribeye, New York strip, or filet mignon. Why? Because these cuts strike the perfect balance between fat, flavor, and tenderness.
Top Recommended Cuts:
- Ribeye – beautifully marbled, rich flavor
- Filet Mignon – super tender, leaner option
- New York Strip – meaty and slightly chewy
Where to Get High-Quality Steak:
- Local butchers – often better than supermarket selections
- Online meat delivery services – like Snake River Farms or Crowd Cow
- Look for: USDA Prime or Choice, bright red color, well-marbled fat
When in doubt, ask your butcher for a steak “Gordon Ramsay would use.” They’ll know exactly what you mean.
How to Prep the Steak
One of the biggest mistakes home cooks make is tossing a cold steak into a hot pan. Ramsay never does that. Let’s break down the prep like a pro.
Bring to Room Temp:
- Take the steak out 30–60 minutes before cooking.
- Cold meat seizes up in the pan and cooks unevenly.
Pat Dry:
- Use paper towels to remove surface moisture.
- A dry surface = better sear.
Season Generously:
- Salt and pepper should be visible.
- Season just before it hits the pan to prevent drawing out moisture.
The Secret to Gordon Ramsay’s Signature Sear
The sear is what separates a dull steak from a dazzling one. Ramsay’s technique is built around a hot pan, the right oil, and perfect timing.
Oil First:
- Use olive oil or grapeseed oil with a high smoke point.
- Heat the oil until it shimmers—just below smoking point.
Place the Steak:
- Lay the steak away from you to prevent splatter.
- Don’t move it! Let it develop that crust.
Flip Once:
- After 2–3 minutes, flip the steak.
- Look for a rich brown crust.
Step-by-Step Cooking Guide
Step 1: Heat the Pan
Start by placing a heavy skillet—preferably cast iron—over high heat. Let it get extremely hot. A properly heated pan is crucial for achieving Gordon Ramsay’s signature caramelized crust.
Step 2: Add Oil and Steak
Add a splash of high-smoke-point oil like vegetable or grapeseed. Immediately lay the seasoned steak into the pan, pressing lightly to ensure full contact with the surface.
Step 3: Sear the Sides
Sear the steak without moving it for 1–2 minutes, then flip. Don’t forget to hold the steak with tongs and sear the edges to render the fat and add extra flavor.
Step 4: Add Butter, Garlic, and Herbs
Reduce heat to medium. Add crushed garlic cloves, fresh rosemary or thyme, and a generous knob of butter to the pan.
Step 5: Baste Like a Pro
Tilt the pan and spoon the melted herb-infused butter repeatedly over the steak. This creates moisture, richness, and even cooking.
Step 6: Resting the Steak
Transfer the steak to a plate and let it rest for 5 minutes. Resting ensures a juicy, tender result. Slice and enjoy!
How to Make Gordon Ramsay’s Compound Butter
Want to level up your steak even more? Gordon Ramsay often tops his steak with a melting slab of compound butter. This flavored butter melts over the hot steak, adding richness and depth. It’s ridiculously easy to make and stores well, so you can use it whenever you’re cooking steak, veggies, or even fish.
Ingredients:
- 1/2 cup unsalted butter (softened at room temperature)
- 1 garlic clove, finely minced
- 1 tsp lemon zest
- 1 tsp freshly chopped parsley
- 1 tsp chopped chives
- Pinch of sea salt
- Fresh ground black pepper to taste
- Optional: a small dash of Dijon mustard or Worcestershire sauce for added tang
Instructions:
- In a bowl, mix the softened butter with all ingredients using a fork or spatula until well combined.
- Place the butter mixture on a sheet of parchment paper or plastic wrap.
- Shape into a log and roll tightly.
- Twist the ends and refrigerate for at least 1 hour.
- Once firm, slice into discs and place a slice on your freshly cooked steak right before serving.
Pro Tip: You can freeze compound butter slices and pop them out as needed. It keeps for up to 3 months in the freezer.
Cooking Times Based on Doneness
You’ve seasoned, seared, basted, and rested your steak—but how do you know if it’s cooked to the perfect doneness? Ramsay swears by using a meat thermometer, but you can also use the finger test if you’re confident.
Here’s a quick reference:
| Doneness | Internal Temp (°F) | Cook Time (Each Side) | Touch Test |
|---|---|---|---|
| Rare | 120-125°F | 2 min | Feels like base of your thumb |
| Medium Rare | 130-135°F | 3 min | Slightly firmer |
| Medium | 140-145°F | 4 min | Firm with a slight give |
| Medium Well | 150-155°F | 5 min | Quite firm |
| Well Done | 160°F+ | 6-7 min | Very firm, little to no give |
Tip: Always insert the thermometer into the thickest part of the steak, and avoid touching bone or fat for the most accurate reading.
Finishing Touches
You’re almost there. But don’t rush! The final steps can make or break your steak experience.
Resting the Steak
- After cooking, transfer your steak to a warm plate or cutting board.
- Tent with foil and rest for 5–10 minutes to let juices redistribute.
- This step is crucial—cutting too early will cause the juices to run out, leaving the steak dry.
Slicing the Steak
- Always slice against the grain (the lines running through the steak).
- This shortens the muscle fibers, making each bite tender and easier to chew.
Presentation Matters
- Add a slice of compound butter on top before serving.
- Garnish with a sprig of rosemary or a few flakes of sea salt.
- Pair with sides like mashed potatoes, grilled asparagus, or truffle fries for that Ramsay-level wow factor.
Common Mistakes to Avoid
Even if you follow every step, a few rookie errors can throw everything off. Here are the top mistakes Gordon Ramsay would absolutely lose his mind over (and how to avoid them):
1. Cooking Straight from the Fridge
This is one of the biggest mistakes. Cold steak will not cook evenly. Let it come to room temperature for at least 30 minutes.
2. Overcrowding the Pan
Cooking multiple steaks at once in a small pan causes the temperature to drop. That prevents the sear and results in a gray, steamed steak. Always cook one or two at a time with room to breathe.
3. Flipping Too Much
Resist the urge to poke, prod, and flip your steak every 30 seconds. Let it sit and develop a crust. Flip once, maybe twice—max.
4. Skipping the Rest
Cutting into your steak too soon will ruin it. Be patient. Let it rest so all those juices stay inside the meat, not all over your plate.
5. Using the Wrong Pan
A thin or non-stick pan just won’t do. You need something that retains heat and can stand up to high temps. Cast iron or heavy-bottomed steel is best.
Best Side Dishes to Serve With
Gordon Ramsay doesn’t stop at the steak—he builds a complete plate. Here are some classic sides that match perfectly:
Classic Ramsay-Approved Sides:
- Garlic mashed potatoes – buttery, creamy, and indulgent
- Grilled asparagus – tossed in olive oil and salt
- Roasted baby carrots – sweet and caramelized
- Crispy pommes frites – fancy French fries
- Creamed spinach – rich and velvety
Quick Side Dish Recipes:
Asparagus with Lemon Zest
- Toss trimmed asparagus with olive oil, lemon zest, salt, and pepper.
- Roast at 400°F for 10-12 minutes.
Rustic Garlic Mashed Potatoes
- Boil red potatoes with skin.
- Mash with butter, roasted garlic, salt, pepper, and a splash of cream.
Mini Caesar Salad
- Romaine, croutons, parmesan, and Ramsay-style Caesar dressing (anchovy optional).
Your steak deserves the company of great sides—it’s like pairing a great actor with an award-winning supporting cast.
Wine Pairings That Work
Looking to serve this steak with a drink that complements its bold flavors? Ramsay himself leans toward rich, full-bodied reds.
Top Wine Picks for Steak:
- Cabernet Sauvignon – bold, tannic, and perfect with ribeye
- Malbec – juicy and slightly smoky
- Syrah/Shiraz – peppery and rich
- Zinfandel – fruit-forward with enough punch
If you’re not into red wine, a well-aged Chardonnay (preferably oaked) can work surprisingly well, especially if you’re serving a creamy side dish.
Storing and Reheating Leftovers
Made too much steak (is that even a thing?) or cooking ahead? Here’s how to store it without losing flavor.
Storage Tips:
- Let steak cool to room temp before storing.
- Wrap tightly in foil or place in an airtight container.
- Store in the fridge for up to 3 days or freeze for up to 2 months.
Reheating Without Drying It Out:
Oven Method (Best for Keeping Juiciness):
- Preheat oven to 275°F.
- Wrap steak in foil with a little bit of broth or butter inside.
- Heat for 10-15 minutes until warm.
Stovetop (Quick Fix):
- Heat a bit of butter in a skillet over low-medium heat.
- Add steak and cover for a few minutes, flipping once.
Avoid the microwave—it zaps the flavor and texture out.
FAQs about Gordon Ramsay Steak Recipe
1. How do I know when my steak is done without a thermometer?
Use the finger test! Compare the firmness of the steak to different parts of your hand (thumb to index for rare, thumb to pinky for well-done). It takes practice, but it works.
2. Can I use a non-stick pan?
It’s not recommended. Non-stick pans can’t handle the high heat needed for a proper sear. Use a cast iron or stainless-steel pan instead.
3. What herbs work best for basting?
Fresh thyme, rosemary, and even sage work beautifully. Ramsay prefers thyme for its delicate aroma.
4. Can I cook this in the oven?
Yes! Sear it on the stove first, then transfer to a 400°F oven to finish cooking, especially for thick cuts.
5. How do I make it keto-friendly?
Skip any sauces with sugar or carbs. Stick to butter, olive oil, herbs, and low-carb sides like roasted vegetables or cauliflower mash.
Conclusion
Cooking a Gordon Ramsay steak at home doesn’t require years of culinary school or a million-dollar kitchen. With quality ingredients, a little patience, and the techniques we’ve laid out, you can absolutely nail that restaurant-quality sear, juicy interior, and flavor-packed finish.
Remember, it’s all about control—of heat, seasoning, and timing. From the buttery basting to the crucial resting phase, each step brings you closer to steak perfection. Whether you’re cooking for date night, impressing guests, or just treating yourself (and you should!), this steak recipe will become your go-to.
Fire up that cast iron, sharpen those knives, and channel your inner Gordon Ramsay. You’ve got this.
