Hamdi Saidani This Gordon Ramsay Cast Iron Steak recipe is a masterclass in achieving a perfect, restaurant-quality result at home. With a focus on simple but crucial techniques like dry-brining, a screaming-hot pan, and a final, aromatic butter-basting, this method delivers a steak with a deeply caramelized, crispy crust and a wall-to-wall juicy, medium-rare center. It’s the ultimate steakhouse experience, ready in under 30 minutes, plus resting time.
Gordon Ramsay Cast Iron Steak Ingredients
- 2 (12-16 oz) rib-eye or New York strip steaks, 1 to 1.5 inches thick
- Kosher salt
- Freshly ground black pepper
- 1–2 Tbsp avocado or grapeseed oil (or other neutral, high-heat oil)
- 2 Tbsp unsalted butter, diced
- 2 garlic cloves, smashed
- 1 rosemary sprig
- 3–4 thyme sprigs
How To Make Gordon Ramsay Cast Iron Steak
- Dry-Brine the Steak (Crucial Step): At least 2 hours, and up to 24 hours, before cooking, season the steaks generously on all sides with kosher salt. Place them on a wire rack set over a baking sheet and refrigerate them, uncovered. This process seasons the meat deeply and dries out the surface for a perfect crust.
- Prep for Searing: Remove the steaks from the refrigerator and let them sit at room temperature for at least 30 minutes to take the chill off. Heat a 12-inch cast-iron pan over high heat for at least 5 minutes, until it is extremely hot and lightly smoking.
- Sear the Steak: Pat the steaks completely dry with paper towels one last time. Season both sides generously with freshly ground black pepper. Add the oil to the hot pan. Carefully lay the steaks in the pan. Sear for a total of 5-6 minutes for medium-rare, flipping the steaks every 30-45 seconds to build an even crust.
- Render the Fat and Baste: Using tongs, stand each steak on its fatty edge (the “fat cap”) for 1-2 minutes to render the fat and get it crispy. Lay the steaks flat again and reduce the heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the pan.
- Finish Cooking: As the butter melts and foams, tilt the pan towards you and use a large spoon to continuously baste the foaming, aromatic butter over the steaks for about 30–60 seconds. Use an instant-read thermometer to check for doneness. Pull the steaks from the pan at 125°F / 52°C for a perfect medium-rare.
- Rest and Serve: Transfer the steaks to a cutting board and let them rest for at least 10 minutes, spooning some of the butter and herbs from the pan over the top. After resting, slice the steaks against the grain and serve warm.
Recipe Tips
- How to get a perfect, hard sear? The two most important secrets are a completely dry steak surface and a screaming hot cast-iron pan. The initial uncovered dry-brine in the fridge is the ultimate professional trick for drawing out surface moisture. A hot cast-iron skillet retains heat like nothing else, which is essential for that edge-to-edge crust.
- Why flip the steak so frequently? This is a key Gordon Ramsay technique. Instead of a single flip, flipping the steak every 30-45 seconds allows for a much more even cook from edge to center and helps to build a deeper, more uniform crust without burning.
- Why do I have to rest the meat? Resting the cooked steak for a full 10 minutes before you slice it is not optional! It allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. Slicing too early will cause all that delicious juice to run out onto your cutting board, leaving you with a dry steak.
- How do I know when my steak is done? The only foolproof way to guarantee a perfect temperature is to use a meat thermometer. Don’t guess! Remember that the temperature will continue to rise by about 5°F as the steak rests (this is called “carryover cooking”).
What To Serve With Cast Iron Steak
This is a classic, flavor-packed steak that pairs beautifully with timeless steakhouse sides. Serve it with:
- Creamy mashed potatoes or crispy, thick-cut fries.
- A simple wedge salad or sautéed spinach.
- The buttery pan drippings from the skillet, drizzled over the sliced steak.
- A bold red wine, like a Cabernet Sauvignon.
How To Store Leftover Steak
- Refrigerate: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the steak very gently in a covered skillet over low heat with a splash of broth to prevent it from drying out. The leftovers are also delicious served cold and thinly sliced in sandwiches or on top of a salad.
Cast Iron Steak Nutrition Facts
- Serving: 1/2 steak (approx. 8 oz)
- Calories: 680 kcal
- Carbohydrates: 2g
- Protein: 48g
- Fat: 52g
- Saturated Fat: 22g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use cast iron?
A cast-iron skillet is the best tool for searing a steak because it gets incredibly hot and, more importantly, it retains that heat when the cold steak is placed in it. This is essential for creating a deep, even, caramelized crust.
Can I use a different cut of steak?
Yes. This method is perfect for any well-marbled, thick-cut steak like a rib-eye, New York strip, or a porterhouse.
Why is my steak tough?
A tough steak is almost always the result of either overcooking it, not resting it for long enough, or slicing it u003cemu003ewithu003c/emu003e the grain instead of against it.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Steak Marinade Recipe
- Gordon Ramsay Peppercorn Sauce Recipe
- Gordon Ramsay Béarnaise Sauce Recipe
Gordon Ramsay Cast Iron Steak Recipe
Description
The ultimate guide to a restaurant-quality steak, this recipe uses a cast-iron skillet and a butter-basting technique to create a perfect crust and a juicy, tender interior.
Ingredients
Instructions
- At least 2 hours before cooking, season the steaks generously with salt and place them, uncovered, on a wire rack in the refrigerator.
- Let the steaks come to room temperature for 30 minutes before cooking.
- Heat a cast-iron pan over high heat for 5 minutes until lightly smoking. Pat the steaks completely dry and season with pepper.
- Add oil to the hot pan, then sear the steaks, flipping every 30-45 seconds for a total of about 5 minutes.
- Render the fat cap by holding the steak on its fatty edge for 1-2 minutes.
- Lower the heat to medium, add the butter, garlic, and herbs. Tilt the pan and continuously baste the steaks with the foaming butter for 30-60 seconds, until the internal temperature reaches 125°F for medium-rare.
- Rest the steaks on a board for 10 minutes before slicing against the grain and serving.
Notes
- u003cliu003eu003cstrongu003eDry-Brine for a Dry Surface:u003c/strongu003e The most important tip is the uncovered rest in the refrigerator after salting. This seasons the steak deeply and creates a very dry surface, which is the non-negotiable secret to a perfect crust.u003c/liu003eu003cliu003eu003cstrongu003eHot Cast Iron is a Must:u003c/strongu003e For a true steakhouse sear, your cast-iron pan must be extremely hot before the steak goes in.u003c/liu003eu003cliu003eu003cstrongu003eUse a Thermometer:u003c/strongu003e Don’t guess your steak’s doneness. A meat thermometer is the only way to guarantee a perfect temperature every single time. Pull it at 125°F for medium-rare.u003c/liu003eu003cliu003eu003c/liu003e
Gordon Ramsay Cast Iron Steak Recipe
