Gordon Ramsay Steak Recipe
Nothing beats a perfectly cooked steak. If you want a restaurant-quality meal at home, follow this Gordon Ramsay Steak Recipe.
Ingredients
- 2 thick-cut Ribeye or New York Strip steaks room temperature.
- 4 tablespoons of unsalted butter.
- 3 cloves of garlic smashed but skin left on.
- 3 sprigs of fresh thyme or rosemary.
- 2 tablespoons of high-smoke point oil like grapeseed or vegetable oil.
- 1 teaspoon of flaky sea salt plus more for seasoning.
- 1 teaspoon of freshly cracked black pepper.
Instructions
Prepare the Steaks
- Take your steaks out of the fridge 20 minutes early. Cold meat will not cook evenly. Pat them very dry with paper towels. Dry meat gets a better crust.
Season Heavily
- Sprinkle a generous amount of salt and pepper on both sides. Don't forget the edges of the meat. Press the seasoning in with your fingers. This is vital for the Gordon Ramsay Steak Recipe.
Heat the Skillet
- Place your pan over high heat. Add the oil and wait until it starts to smoke. You need a very hot pan for a good sear. Never put steak in a cold pan.
Sear the Meat
- Carefully lay the steaks away from you in the pan. Let them sizzle for about 2 to 3 minutes. Do not move them. You want a dark, golden-brown crust to form.
Flip the Steaks
- Use your tongs to flip the steaks over. You should see a beautiful brown color. Now, turn the heat down to medium-high. Cook the other side for 2 minutes.
Add Aromatics and Butter
- Toss in the butter, smashed garlic, and fresh herbs. The butter will foam up quickly. This is where the amazing smell starts. It smells like a luxury restaurant.
Baste the Steak
- Tilt the pan slightly so the butter pools at the bottom. Use a large spoon to pour butter over the steaks. Do this repeatedly for the last 2 minutes of cooking.
Check for Doneness
- Use a thermometer to check the internal temperature. For medium-rare, look for 130°F to 135°F. Gordon prefers his steak pink and juicy in the middle.
Rest the Meat
- Move the steaks to a warm plate or board. Pour the remaining pan juices over them. Let them rest for 5 to 10 minutes. This keeps the juices inside.
Slice and Serve
- Slice the steak against the grain into thick strips. Sprinkle a little more sea salt on top. Serve it immediately while it is warm and buttery.
Notes
- Use Room Temp Meat: Never cook a steak straight from the fridge. It will be tough.
- The Oil Matters: Use an oil that can handle high heat. Olive oil burns too fast.
- Don't Skimp on Butter: The butter creates the sauce. Use high-quality butter if possible.
- Herb Variations: Try using rosemary instead of thyme for a woodier flavor.
- Cast Iron is King: A heavy pan holds heat better than a thin one.
- Press the Fat: Use tongs to hold the steak sideways. Sear the fat cap until it is crispy.