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Gordon Ramsay’s steak recipe has become legendary among home cooks and professional chefs alike. The celebrity chef’s approach transforms a simple piece of meat into restaurant-quality perfection through precise technique and timing.
His method emphasizes high heat, proper seasoning, and the crucial resting period that many overlook. The recipe focuses on achieving that coveted golden-brown crust while maintaining a tender, juicy interior.
Ramsay’s signature techniques include using a cast-iron pan, adding butter and aromatics during cooking, and his famous “flip test” to gauge doneness. His passionate delivery and clear instructions have made this recipe a go-to for steak enthusiasts worldwide.
From selecting the right cut to the final plating, every step serves a purpose in creating the perfect steak. This iconic recipe proves that exceptional results come from mastering fundamental cooking principles rather than complicated procedures.
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The Gordon Ramsay Philosophy on Steak
Gordon Ramsay approaches steak with the precision of a surgeon and the passion of an artist. For him, a great steak is about:
- Quality over quantity: Choosing the right cut and grade of beef is paramount.
- Simplicity: Letting the natural flavors shine through with minimal seasoning.
- Technique: Mastering the sear, the timing, and the rest.
In his own words: “A steak doesn’t need to be complicated. It needs to be respected.”
Essential Ingredients and Tools
Before diving into the cooking process, it’s crucial to gather the right ingredients and tools. Ramsay emphasizes that preparation is half the battle.
Ingredients
- 1 Ribeye steak (1.5 to 2 inches thick, USDA Prime or Grass-fed)
- Sea salt and freshly ground black pepper
- 2-3 cloves of garlic, smashed
- Fresh thyme and rosemary
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
Tools
- Heavy-duty cast iron skillet or stainless steel pan
- Tongs
- Meat thermometer
- Aluminum foil
- Cutting board
- Sharp chef’s knife
For the best results, always bring your steak to room temperature before cooking.
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Step 1: Choose the Right Cut
Gordon Ramsay prefers a ribeye for its marbling and flavor. However, you can also use:
- Filet mignon for tenderness
- New York strip for a balance of texture and flavor
- Sirloin for a leaner option
Step 2: Season Generously
Pat the steak dry with paper towels. Season both sides liberally with sea salt and black pepper. Ramsay believes in seasoning with confidence this forms the crust and enhances the natural flavor.
Step 3: Sear the Steak
- Heat your skillet over high heat until it’s smoking hot.
- Add olive oil and swirl to coat.
- Place the steak in the pan and press down slightly.
- Sear for 2-3 minutes on each side until a golden-brown crust forms.
Don’t move the steak around. Let the Maillard reaction do its magic.
Step 4: Baste with Butter and Aromatics
- Add butter, garlic, and herbs to the pan.
- Tilt the pan slightly and use a spoon to baste the steak with the melted butter.
- Continue basting for 1-2 minutes.
Step 5: Check Internal Temperature
Use a meat thermometer to check doneness:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (65–68°C)
- Well-done: 160°F+ (71°C+)
Step 6: Rest the Steak
Remove the steak from the pan and place it on a cutting board. Tent with foil and let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.
Step 7: Slice and Serve
Slice against the grain and serve immediately. Optionally, drizzle with the pan juices for extra flavor.
Pro Tips for a Perfect Steak Every Time
- Room Temperature: Always cook your steak at room temperature for even cooking.
- Dry Surface: Moisture is the enemy of a good sear. Pat your steak dry before seasoning.
- Don’t Overcrowd the Pan: Cook one steak at a time to maintain high heat.
- Use High Smoke Point Oil: Olive oil works, but avocado or grapeseed oil are also excellent.
- Resting is Crucial: Cutting too early will cause the juices to run out.
Pairing Suggestions: Sides & Sauces
A Gordon Ramsay steak deserves equally refined accompaniments.
Side Dishes
- Garlic mashed potatoes
- Grilled asparagus
- Truffle mac and cheese
- Sautéed spinach with garlic
Sauces
- Peppercorn sauce
- Béarnaise sauce
- Chimichurri
Common Mistakes to Avoid
Even the best ingredients can be ruined by simple errors. Here’s what to watch out for:
- Cooking straight from the fridge
- Under-seasoning
- Flipping too often
- Not using a thermometer
- Skipping the resting period
Frequently Asked Questions
1. What cut of steak does Gordon Ramsay recommend?
Ramsay often uses ribeye for its marbling and flavor. However, he also enjoys filet mignon and New York strip depending on the dish.
2. Should I marinate the steak?
No, Ramsay prefers a dry seasoning of salt and pepper to let the meat’s natural flavor shine. A marinade can mask the quality of a good cut.
3. Can I cook the steak in butter from the beginning?
It’s better to sear in oil first due to its higher smoke point. Add butter later for flavor and basting.
4. How do I know when the steak is done without a thermometer?
Use the finger test: compare the firmness of the steak to the base of your thumb when touching your fingers together.
5. Can I use this method for other meats?
Yes! The same searing and basting technique works beautifully for lamb, and even chicken breasts.
