Gordon Ramsay Sirloin Steak Recipe [+Tips]

I still remember the first time I tried to nail Gordon Ramsay’s sirloin steak recipe. I was nervous-steak can be intimidating, right? But the moment I sliced into that perfectly cooked, juicy, flavorful sirloin, I knew it was a game-changer. Ramsay’s take on sirloin isn’t just about cooking a steak; it’s about respecting the meat, using simple techniques to bring out its natural flavor and elevating it with a few masterful touches.

• Why sirloin? It’s a cut that balances tenderness and beefy flavor.
• Ramsay’s method focuses on getting a beautiful crust while keeping the inside tender.
• The recipe uses classic seasoning and finishes with aromatics like garlic and thyme.
• The result? A restaurant-quality steak right at home-simple, elegant and packed with flavor.

Gordon Ramsay Sirloin Steak Recipe

Ingredients Needed

When I gathered the ingredients for the first time, I realized how straightforward and accessible they were. This recipe doesn’t require fancy or obscure items. just quality basics done right.

• 1 sirloin steak (about 8-10 oz, around 1.5 inches thick)
• Salt (coarse sea salt or kosher salt preferred)
• Freshly ground black pepper
• Olive oil (for searing)
• Butter (unsalted, for basting)
• Fresh garlic cloves (crushed but whole)
• Fresh thyme or rosemary sprigs (herbs add aromatic flavor)
• Optional: a squeeze of lemon or a splash of red wine for finishing touches

Equipment Needed

The first time I cooked this steak, I thought I needed a professional kitchen setup. Turns out, a few essential tools will do the trick just fine.

• Heavy-bottomed skillet or cast iron pan (cast iron is ideal for a great sear)
• Tongs (to flip the steak without piercing it)
• Meat thermometer (helps nail perfect doneness)
• Spoon (for basting the steak with butter and aromatics)
• Plate and foil (to rest the steak after cooking)

Ingredient Science Spotlight

Here’s where it gets interesting. The magic behind Ramsay’s steak is more than just cooking time and temperature.

• Salt: When you salt the steak early, it pulls out moisture then reabsorbs it, making the steak juicier and helping the crust form.
• High heat: Searing in a very hot pan triggers the Maillard reaction. a chemical reaction between amino acids and sugars that creates that delicious brown crust and complex flavors.
• Butter basting: Adding butter, garlic and thyme to the pan and spooning it over the steak adds layers of richness and aroma. The milk solids in butter caramelize slightly, deepening the taste.
• Resting: Letting the steak rest after cooking allows juices to redistribute so you get that tender, juicy bite instead of a dry one.

Instructions To Make Gordon Ramsay’s Sirloin Steak

Here’s how I tackled it step-by-step the first time and it really helped me stay on track.

1. Prepare The Steak

   Take the steak out of the fridge 30-60 minutes before cooking to come to room temperature. This helps it cook evenly.

2. Season Generously

   Pat dry with paper towels. Season both sides with salt and freshly ground black pepper.

3. Heat The Pan

   Place your cast iron skillet over high heat and add a splash of olive oil. It should be smoking hot before you add the steak.

4. Sear The Steak

   Lay the steak in the pan away from you. Don’t move it for about 2-3 minutes until a crust forms. Flip and sear the other side.

5. Add Butter And Aromatics

   Lower the heat to medium. Add butter, garlic cloves and thyme to the pan.

6. Baste The Steak

   Tilt the pan slightly and use a spoon to pour the melted butter over the steak repeatedly for 1-2 minutes.

7. Check Doneness

   Use a meat thermometer to check internal temperature:

   • Rare: 120-125°F
   • Medium-rare: 130-135°F

   • Medium: 140-145°F

     Remove the steak just before it hits your target temperature because it will continue cooking while resting.

8. Rest The Steak

   Place on a plate and cover loosely with foil for 5-10 minutes.

Common Mistakes & Fixes

When I first tried this, I made a few errors. Here’s what I learned so you don’t have to struggle:

• Mistake: Putting cold steak straight on the pan

  Fix: Let the steak come to room temp first for even cooking.

• Mistake: Moving the steak too soon

  Fix: Let the crust form. no flipping until the steak releases easily.

• Mistake: Overcrowding the pan

  Fix: Cook one or two steaks at a time to maintain heat and proper sear.

• Mistake: Not resting the steak

  Fix: Always rest the steak to keep it juicy and tender.

Smart Substitutions

Sometimes you don’t have everything on hand. I’ve been there. Here are some quick swaps that still deliver great results:

• Sirloin substitute: Ribeye or strip steak can work too. Just adjust cooking times.
• Butter alternative: Use ghee or clarified butter for a cleaner butter flavor and higher smoke point.
• Herbs: If you don’t have thyme or rosemary, try sage or oregano.
• Oil substitute: Use avocado oil or grapeseed oil if olive oil is not your thing. they handle high heat well.
• No fresh garlic? Use garlic powder or garlic-infused oil for flavor.

FAQs

What Cut Of Sirloin Does Gordon Ramsay Recommend?

He prefers a thick, high-quality sirloin with good marbling for the best flavor and tenderness.

How Does Gordon Ramsay Cook His Sirloin Steak To Get It Perfect?

He uses high heat to sear the steak quickly, then finishes it in the oven for even cooking and a juicy inside.

What Seasonings Does Gordon Ramsay Use On His Sirloin Steak?

Simple salt and pepper are his go-to, often finished with garlic, thyme, and butter for extra flavor.