I remember the first time I tried to make a steak like Gordon Ramsay. I’d seen him on TV, effortlessly flipping steaks with that fiery passion and precision. His pan-seared steak isn’t just a meal. it’s an experience.
- Simple yet powerful: This steak is all about maximizing flavor with minimal ingredients.
- Perfect crust: The hallmark of Ramsay’s technique is the incredible crust you get from searing the steak in a hot pan.
- Juicy interior: Despite the intense heat, the inside stays tender and juicy.
- Flavored with butter and herbs: Ramsay uses butter, garlic and fresh thyme or rosemary to add deep aroma and richness.
- A quick, high-heat method: Unlike slow cooking or grilling, it’s a fast way to get steakhouse-quality steak right at home.
Gordon Ramsay Pan Seared Steak Recipe
Ingredients Needed
One thing I loved about Ramsay’s steak is how straightforward the ingredients are. No fancy stuff-just quality basics that make all the difference.
- Steak: Ribeye, sirloin or filet mignon, about 1 to 1.5 inches thick.
- Salt: Coarse sea salt or kosher salt for seasoning.
- Black pepper: Freshly cracked for the best flavor.
- Olive oil: For initial searing, a high smoke point oil works best.
- Butter: Adds richness and helps brown the steak during basting.
- Garlic: A couple of crushed cloves to infuse flavor.
- Fresh herbs: Thyme or rosemary for that signature aromatic touch.
Equipment Needed
When I first tried this recipe, I underestimated the importance of the right tools. Using the right equipment makes the process smoother and results tastier.
- Heavy-bottomed skillet or cast iron pan: Retains and distributes heat evenly, perfect for a good sear.
- Tongs: For flipping the steak gently without piercing it.
- Meat thermometer (optional but recommended): Ensures your steak hits the perfect doneness.
- Spoon: To baste the steak with butter and herbs.
- Plate or cutting board: To rest the steak after cooking-resting is key!
Ingredient Science Spotlight
Now, here’s the fascinating part I never realized at first. the science behind why Ramsay’s method works so well.
- Searing and the Maillard Reaction: When the steak hits the hot pan, proteins and sugars react, creating that beautiful brown crust. This crust isn’t just pretty; it packs a ton of flavor.
- Salt’s role: Salt draws moisture to the surface initially but as it sits, it’s reabsorbed, seasoning the steak deep inside and helping with crust formation.
- Butter basting: Butter has milk solids that brown and add nutty, rich flavors. When combined with garlic and herbs, it creates a fragrant, savory coating.
- Resting: Rest allows juices to redistribute inside the steak, preventing a dry bite and keeping every mouthful juicy.
Instructions To Make Gordon Ramsay’s Pan Seared Steak
Here’s my step-by-step, no-fail guide-like Ramsay would want it-broken down easy for you to follow.
- Prep the steak: Take it out of the fridge 30 minutes before cooking so it reaches room temperature.
- Season generously: Pat dry, then salt and pepper both sides well.
- Heat your pan: Get your cast iron or skillet smoking hot over medium-high heat.
- Add oil: Just enough to coat the pan.
- Sear the steak: Place steak in the pan, don’t move it. Cook about 2-3 minutes on the first side.
- Flip and add butter, garlic and herbs: Turn the steak over, then add butter, crushed garlic and fresh thyme or rosemary.
- Baste: Tilt the pan slightly, use a spoon to scoop melted butter and pour it over the steak repeatedly.
- Check doneness: Use a meat thermometer or press test. For medium-rare, aim for 130°F (54°C).
- Rest: Transfer steak to a plate and let it rest 5-10 minutes.
- Serve: Slice against the grain and enjoy.
Common Mistakes & Fixes
I’ve definitely made my share of mistakes trying to mimic Ramsay’s steak. Here’s what to watch for and how to fix it:
- Steak too cold: Cooking a steak straight from the fridge results in uneven cooking. Let it warm up first.
- Overcrowding the pan: Crowding lowers pan temperature, so sear one or two steaks at a time.
- Not resting the steak: Cutting too soon causes juices to spill out. Always rest.
- Using too much oil: Excess oil leads to frying instead of searing. Just a thin layer is needed.
- Moving the steak too much: Leave it alone to get that perfect crust.
Smart Substitutions
Sometimes you need to work with what you have and that’s okay. Here’s how to stay close to Ramsay’s flavors even if you tweak the recipe:
- Steak cut: If ribeye or sirloin isn’t available, try New York strip or even a good-quality flank steak.
- Oil: If you don’t have olive oil, use avocado oil or grapeseed oil for high smoke points.
- Butter: If dairy is an issue, use ghee or a plant-based butter alternative.
- Herbs: If you don’t have thyme or rosemary, sage or oregano can work in a pinch.
- Garlic: Garlic powder can substitute fresh garlic but add it later to avoid burning.
FAQs
What Cut Of Steak Does Gordon Ramsay Recommend For Pan Searing?
He usually goes for ribeye or sirloin because they have great marbling and flavor.
How Does Gordon Ramsay Get That Perfect Crust On His Steak?
He uses a hot pan with a bit of oil and presses the steak down to sear it evenly.
When Should I Add Butter And Herbs While Cooking The Steak?
Gordon adds butter, garlic, and thyme right near the end and basts the steak for extra flavor.