Hamdi Saidani This bold, easy steak marinade, inspired by Gordon Ramsay’s flavor-forward approach, is perfect for turning simple steaks into restaurant-worthy meals with just a few pantry staples. This recipe focuses on creating a deep, savory flavor and a perfect crust, resulting in a juicy, tender steak every time. It’s the ultimate method for an impressive steak dinner, ready in under 30 minutes of active time.
Gordon Ramsay Steak Marinade Ingredients
For the Marinade:
- 120 ml / ½ cup olive oil
- 60 ml / ¼ cup soy sauce
- 60 ml / ¼ cup Worcestershire sauce
- 80 ml / ⅓ cup fresh lemon juice
- 1 Tbsp minced garlic
- 2 Tbsp Italian seasoning
- 1 tsp coarse black pepper
- 2 tsp kosher salt
- ½ tsp red-pepper flakes (optional)
For the Steak & Garnish:
- 2 rib-eye or New York strip steaks (approx. 1.5 lbs / 680 g total)
- 30 g / 2 tbsp unsalted butter
- Fresh parsley, chopped, for garnish
How To Make Gordon Ramsay Steak with Marinade
- Make the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, Italian seasoning, pepper, salt, and optional red-pepper flakes until well combined.
- Marinate the Steak: Place the steaks in a large, sealable plastic bag. Pour the marinade over the steaks, remove as much air as possible, and seal the bag. Place it in a shallow dish and refrigerate for 2 to 4 hours, turning the bag occasionally.
- Prep for Searing: Remove the steaks from the refrigerator and the marinade. Pat the steaks completely dry with paper towels. Let them sit at room temperature for about 30 minutes to take the chill off.
- Sear the Steaks: Heat a large cast-iron skillet or grill pan over high heat until it is smoking hot. Carefully place the steaks in the hot pan. Sear for 3-4 minutes per side for medium-rare, flipping every 45-60 seconds to build an even crust.
- Baste with Butter: Lower the heat to medium, add the butter to the pan. As it melts and foams, tilt the pan and use a large spoon to continuously baste the foaming butter over the steaks for about 30-60 seconds.
- Rest and Serve: Transfer the steaks to a cutting board, cover loosely with foil, and let them rest for at least 5-10 minutes. Garnish with fresh parsley, then slice thinly against the grain and serve immediately.
Recipe Tips
- How to get a perfect, hard sear? As Gordon would insist, the two most important secrets are a completely dry steak surface and a screaming hot pan. Patting the steak dry after removing it from the marinade is a non-negotiable step. Moisture on the surface will create steam, which is the enemy of a good crust.
- Why do I have to rest the meat? Resting the cooked steak for a full 5-10 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. This is the key to a tender and juicy, not dry, slice of 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. For a perfect medium-rare, pull the steak from the pan when the internal temperature reaches 130°F (54°C). The temperature will continue to rise slightly as it rests.
- Can I marinate it for longer? Be careful. Because this marinade contains a significant amount of acid from the lemon juice, marinating for too long (more than 12 hours) can start to break down the surface of the meat, leading to a mushy texture. 2-4 hours is the sweet spot.
What To Serve With This Steak
This is a classic, flavor-packed steak that pairs beautifully with steakhouse sides. Serve it with:
- Creamy mashed potatoes or crispy, thick-cut fries.
- Roasted asparagus or a simple green salad with vinaigrette.
- The buttery pan drippings from the skillet, drizzled over the top.
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 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 in sandwiches or on top of a salad.
Steak Marinade Nutrition Facts
- Serving: 1/2 of recipe
- Calories: 650 kcal
- Carbohydrates: 12g
- Protein: 48g
- Fat: 45g
- Saturated Fat: 18g
- Sodium: 1850mg
Nutrition information is estimated for the steak only and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cut of steak?
Yes. This marinade is fantastic for adding flavor and tenderness to other cuts. It works well on flank steak, skirt steak, or sirloin. Just be sure to adjust your cooking time based on the thickness of the cut.
Can I cook this on an outdoor grill?
Absolutely! This is a perfect recipe for an outdoor grill. Get the grill very hot, and cook over direct heat, following the same timing and temperature guidelines.
Why did my pan smoke so much?
A screaming hot pan is essential for a good sear and will naturally produce some smoke. Ensure your kitchen is well-ventilated. Using an oil with a high smoke point, like canola or grapeseed oil, instead of all olive oil can also help to reduce the smoke.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Peppercorn Sauce Recipe
- Gordon Ramsay Béarnaise Sauce Recipe
- Gordon Ramsay Red-Wine Jus Recipe
Gordon Ramsay Steak Marinade Recipe
Description
A bold and easy steak marinade that uses a few simple ingredients to turn a classic rib-eye or New York strip into a tender, juicy, and incredibly flavorful main course.
Ingredients
Instructions
- Whisk all the marinade ingredients together.
- Marinate the steaks in a sealed bag in the refrigerator for 2–4 hours.
- Remove the steaks from the marinade, pat them completely dry with paper towels, and let them come to room temperature.
- Sear the steaks in a screaming hot, oiled cast-iron pan for 3-4 minutes per side for medium-rare, flipping frequently.
- Lower the heat, add the butter, and baste the steaks for 30-60 seconds.
- Let the steaks rest on a cutting board for at least 5 minutes.
- Slice against the grain, garnish with parsley, and serve immediately.
Notes
- u003cliu003eu003cstrongu003ePat it Dry:u003c/strongu003e The most important tip for this recipe is to pat the steaks completely dry after removing them from the marinade. A dry surface is the non-negotiable secret to a perfect, deep-brown crust.u003c/liu003eu003cliu003eu003cstrongu003eRest the Meat:u003c/strongu003e Do not slice the steak for at least 5-10 minutes after it comes off the heat. This crucial step allows the juices to redistribute, guaranteeing every slice is perfectly tender and juicy.u003c/liu003eu003cliu003eu003cstrongu003eUse a Thermometer:u003c/strongu003e For a foolproof, perfect temperature, use a meat thermometer. Pull the steak from the pan when the internal temperature hits 130°F (54°C) for a beautiful medium-rare.u003c/liu003eu003cliu003eu003cstrongu003eHot Pan is Key:u003c/strongu003e Your pan must be screaming hot before the steaks go in. This ensures they get a hard sear on the outside while staying juicy and tender on the inside.u003c/liu003e
