Gordon Ramsay Cast Iron Steak Recipe [+Tips]

I still remember the first time I saw Gordon Ramsay slam a steak into a hot cast iron pan on TV. My jaw dropped. The sizzle was intense and the way he confidently flipped it with butter and herbs? I was hooked. I ran to my kitchen and, well… nearly smoked out the place. But once I got it right? Total game-changer.

So What Exactly Is This Dish?

It’s a high-heat sear method using a cast iron skillet, just like Gordon does in his kitchens. You get a golden crust on the outside, a juicy, tender inside and rich, aromatic flavor from garlic, herbs and butter.

It’s not just steak. it’s an experience.

Here’s what sets it apart:

• Cooked over very high heat
• Uses a cast iron pan for maximum crust
• Infused with garlic, thyme or rosemary and butter
• Basted to juicy perfection
• Finished in the oven (optional) for thick cuts

Gordon Ramsay Cast Iron Steak Recipe

Ingredients Needed

I once went to a fancy butcher shop and asked for “a Ramsay-style ribeye”. The guy smiled and nodded. He knew. You don’t need a long list, just quality.

Here’s what you’ll want:

• 1 Ribeye Steak

  At least 1.5 inches thick. Look for marbling.

• Kosher Salt

  Coarse, so it grabs the surface and seasons deeply.

• Freshly Ground Black Pepper

  Not the pre-ground stuff. Trust me, it matters.

• 2-3 Cloves Garlic

  Crushed, skins on. Rustic is good.

• 2-3 Sprigs Of Rosemary Or Thyme

  Or both. Aromatic heaven.

• 2 Tablespoons Vegetable Oil

  High smoke point, like grapeseed or avocado oil.

• 2-3 Tablespoons Unsalted Butter

  For that signature Ramsay baste.

Equipment Needed

I’ve burned steaks, smoked out apartments and ruined pans before I got this list down. Here’s what works:

• Cast Iron Skillet

  Essential. Nothing sears like cast iron.

• Tongs

  For flipping with style-and safety.

• Spoon

  To baste that glorious melted butter.

• Meat Thermometer (optional)

  Helps nail your preferred doneness.

• Oven Mitt Or Thick Towel

  That skillet handle is HOT.

• Cutting Board + Sharp Knife

  For the final slice and dramatic plating.

Ingredient Science Spotlight

I used to just throw things in a pan and hope for the best. But understanding why things work? That leveled me up. Here’s the science magic happening in Gordon’s steak:

• Salt

  Draws out moisture at first. but then reabsorbs. It deepens flavor if you season 40 minutes ahead.

• Maillard Reaction

  That brown crust? It’s amino acids + heat = flavor bomb. Needs dry steak and high heat.

• Butter + Herbs + Garlic

  Butter acts as a flavor sponge. It captures the rosemary and garlic oils and bathes the steak in them.

• Oil Before Butter

  Oil handles high heat. Butter would burn alone. Adding butter after the sear keeps it from smoking.

• Resting The Steak

  Meat juices redistribute. Skip this step and you’ll see a sad puddle on your plate.

Instructions To Make Gordon Ramsay’s Cast Iron Steak

The first time I followed this step-by-step, I felt like Gordon was in the kitchen yelling encouragement at me (minus the insults). Here’s how to nail it:

1. Bring The Steak To Room Temperature

   About 30 minutes on the counter. Cold steak = uneven cooking.

2. Pat Dry Thoroughly

   This is key. A dry surface = better sear.

3. Season Generously

   Salt and pepper all over. Don’t be shy.

4. Preheat Cast Iron On High

   Let it get ripping hot. A drop of water should dance instantly.

5. Add Oil And Sear

   Lay steak away from you. Don’t move it for 2 minutes.

6. Flip And Sear The Other Side

   Another 2-3 minutes. Crust should be dark and golden.

7. Add Garlic, Herbs And Butter

   Tilt the pan. Use a spoon to baste the steak in butter.

8. Cook To Desired Doneness

   • Rare: 120-125°F
   • Medium rare: 130°F

   • Medium: 140°F

     Use a thermometer or touch test.

9. Optional: Finish In Oven

   For thick steaks, pop the skillet in a 400°F oven for 3-5 minutes.

10. Rest For 5-10 Minutes

    Place on cutting board, tent with foil. Then slice and serve.

Common Mistakes & Fixes

I’ve made every mistake in the book-here’s what to watch for and how to fix it:

• Steak Is Gray, Not Seared

  • Cause: Wet surface or low heat
  • Fix: Pat steak dry and preheat the pan longer

• Butter Burned

  • Cause: Added too early
  • Fix: Wait until after the sear to add butter

• Steak Is Tough

  • Cause: Overcooked or didn’t rest
  • Fix: Use a thermometer and give it time to rest

• Undercooked Center

  • Cause: Steak too thick, heat too high
  • Fix: Finish in oven after searing

• No Flavor

  • Cause: Under-seasoned
  • Fix: Salt more. It’s a steak, not a salad.

Smart Substitutions

Once, all I had was a sirloin and dried thyme-and honestly? Still delicious. Here are some swap options:

• No Ribeye?

  • Use New York strip, sirloin, filet mignon or flat iron
  • Just make sure it’s thick and well-marbled

• No Fresh Herbs?

  • Use dried thyme or rosemary
  • Add earlier so they infuse the butter

• No Garlic Cloves?

  • Use garlic powder or shallots
  • Add them with the butter-not before

• No Butter?

  • Try ghee or compound herb oil
  • Still gives that rich finish

• No Cast Iron?

  • Use a heavy stainless steel pan
  • Avoid nonstick-it won’t get hot enough

FAQs

How Do I Cook Gordon Ramsay’s Cast Iron Steak?

Preheat the cast iron pan over high heat. Add oil and sear the steak for a few minutes on each side. Then finish it in the oven at 400°F for about 5-10 minutes, depending on your desired doneness.

What Seasoning Does Gordon Ramsay Use For Steak?

He uses salt, pepper, and a little garlic and thyme. For extra flavor, you can add butter and baste the steak in it as it cooks.

Can I Use A Different Pan Instead Of Cast Iron?

A cast iron pan is ideal for its heat retention, but you can use any heavy-bottomed pan. Just make sure it gets very hot to get a good sear.