I remember the first time I tried Gordon Ramsay’s ribeye steak recipe. It was at a small dinner party and the aroma alone had everyone buzzing before the first bite. That steak? Pure magic.
Gordon Ramsay’s ribeye steak is not just any steak. It’s a celebration of rich, juicy, flavorful beef cooked to perfection. The ribeye cut is known for its marbling. those little streaks of fat inside the meat that melt during cooking and make every bite tender and packed with flavor. Ramsay’s approach highlights the meat’s natural essence with simple seasonings and a high-heat sear to lock in juices.
His method combines classic techniques with a bit of chef flair-like basting the steak with butter, garlic and fresh herbs. The result? A steakhouse-worthy meal you can master at home that’s full of bold flavor and buttery tenderness.
Gordon Ramsay Ribeye Steak Recipe
Ingredients Needed
I once tried making a fancy ribeye with too many spices and it totally overwhelmed the meat. Ramsay’s recipe taught me less is more. Here’s what you’ll need:
- Ribeye steak – 1 thick-cut, about 1 to 1.5 inches thick
- Salt – coarse sea salt or kosher salt for seasoning
- Freshly ground black pepper. for that classic punch
- Olive oil. a couple of tablespoons for searing
- Unsalted butter – about 3 tablespoons to baste the steak
- Garlic cloves – 2 or 3, lightly crushed but kept whole
- Fresh thyme or rosemary sprigs. a few for aromatic basting
These simple ingredients create a perfect balance. Nothing fancy, just quality beef and classic flavors that complement rather than overpower.
Equipment Needed
I used to try cooking steak with the wrong tools and it showed. Ramsay’s method needs the right gear to get that perfect crust and juicy inside:
- Heavy-duty frying pan or cast iron skillet. This is the hero. It holds heat well for a perfect sear.
- Tongs – For flipping the steak without piercing it and losing juices.
- Meat thermometer (optional but recommended). To nail your preferred doneness.
- Spoon – To baste the steak with butter and herbs.
- Plate and foil – For resting the steak after cooking.
With these tools, you’ll feel like a pro and get fantastic results every time.
Ingredient Science Spotlight
Here’s something I geeked out on after making Ramsay’s steak a few times: why ribeye, why butter and why that sear?
- Ribeye’s marbling: The fat inside the muscle fibers melts as the steak cooks, making it juicy and tender. This fat is where the flavor lives.
- Salt: Salt draws out moisture at first but then gets reabsorbed, seasoning the meat deep inside. It also helps create that tasty crust when seared.
- High heat: A very hot pan causes the Maillard reaction. a chemical reaction between amino acids and sugars. that browns the steak and gives it those complex roasted flavors.
- Butter basting: Adding butter with garlic and herbs at the end adds richness and infuses the steak with fresh, aromatic flavors. The fat also helps finish cooking the steak evenly.
This simple science behind the ingredients transforms a good steak into something unforgettable.
Instructions To Make Gordon Ramsay’s Ribeye Steak
I’ll walk you through the process just like Ramsay would-easy to follow but powerful:
- Bring steak to room temp: Take the ribeye out of the fridge 30-45 minutes before cooking to help it cook evenly.
- Season generously: Pat the steak dry with paper towels. Season both sides with a good amount of salt and freshly ground black pepper.
- Heat your pan: Place your cast iron skillet on high heat until it’s smoking hot. Add a splash of olive oil and swirl it around.
- Sear the steak: Place the ribeye in the pan and don’t move it for about 2-3 minutes. You want a dark golden crust. Flip and do the same on the other side.
- Add butter, garlic and herbs: Reduce heat slightly. Toss in butter, garlic cloves and herbs. Tilt the pan and spoon the melted butter over the steak repeatedly (this is basting).
- Cook to desired doneness: Use a meat thermometer or press test. Medium-rare is about 130°F (54°C).
- Rest your steak: Transfer the steak to a plate, tent with foil and rest for 5-10 minutes. This lets juices redistribute for maximum tenderness.
Common Mistakes & Fixes
I learned these the hard way:
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Mistake: Cooking steak straight from the fridge
Fix: Always bring it to room temp for even cooking.
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Mistake: Crowding the pan or flipping too often
Fix: Give the steak space and only flip once for a good crust.
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Mistake: Not resting the steak after cooking
Fix: Resting is crucial. don’t skip it or you’ll lose all that juicy goodness.
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Mistake: Using too low heat
Fix: Pan must be very hot to sear and lock in flavors.
Avoid these and your steak will come out perfect every time.
Smart Substitutions
Once, I ran out of fresh thyme but still wanted that herby flavor. Here are some swaps you can make:
- Butter: Use ghee or clarified butter for a slightly nuttier flavor and higher smoke point.
- Fresh herbs: Substitute with dried rosemary or thyme but use less because dried is more concentrated.
- Garlic: Garlic powder works in a pinch but fresh is best for basting.
- Olive oil: Any neutral oil with a high smoke point like avocado or canola oil works well.
- Ribeye cut: If unavailable, try a New York strip or sirloin, though ribeye’s marbling is hard to beat.
These substitutions keep your steak delicious when you’re missing an ingredient.
FAQs
What Cut Of Ribeye Does Gordon Ramsay Recommend?
He usually goes for a thick, well-marbled ribeye. This gives the best flavor and keeps the steak juicy.
How Does Gordon Ramsay Season His Ribeye Steak?
He keeps it simple with sea salt and freshly ground black pepper. Sometimes he adds garlic and thyme while cooking.
What’s The Best Way To Cook The Ribeye Like Gordon Ramsay?
He sears it in a hot pan with butter, garlic, and herbs, basting the steak for a few minutes on each side to get that perfect crust.