You don’t have to go to a fancy restaurant to try this Gordon Ramsay steak recipe - just fire up your kettle in your own backyard! So grab that cast iron, a thick ass hunk of meat, and some salad greens, and let's do this.
You will need
The Prep
Chef Ramsay, in all his genius, kept this steak recipe simple and easy to follow. We’re adding a couple of small twists - nothing crazy, just bringing those Michelin stars down to our grill.
First up, what else? Fire up the cooker! Place a cast iron skillet over direct heat, and heat up some olive oil.
In the meantime, go ahead and season the steak. The recipe calls for straight salt and cracked black pepper. Add garlic to that, and we’re going with our trusty SPG rub. Give both sides a light coat.
The Cook
Once the steak is seasoned and the oil in the skillet is hot, you know what to do. Let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. The goal here is to get the steak almost done before we start adding all that goodness that is going to be sucked up into the meat.
Once the internal temperature hits 105ºF, it’s time to baste! Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. As the steak keeps cooking, it will absorb the flavors of the herbs and butter.
The Payoff
Once the steak reaches your preferred doneness, pull the skillet off the heat. Place the steak on a plate or cutting board, and tent it lightly with aluminum foil. Let it steam for 10 minutes to stop the cooking process, and to let the meat reabsorb its juices.
To serve the steak, we recommend slicing and garnishing it with some of the molten butter and herbs.
Catch you on the next recipe!
FAQs
“Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.” 27. “Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls, and absolute psychopaths.
What is the best steak according to Gordon Ramsay? ›
Rib-eye: The chef's favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat.
What is one food Gordon Ramsay won't eat? ›
Here are all the things that Gordon Ramsay flat-out refuses to consume.
- Insects. Arisa Thepbanchornchai/Getty Images. ...
- Airplane food. Aureliy/Getty Images. ...
- Pineapple pizza. Juanmonino/Getty Images. ...
- Frozen food. Bloomberg/Getty Images. ...
- Hákarl. ...
- Shark fin soup. ...
- Deep fried turkey. ...
- Chocolate and bacon together.
Amazingly, after more than two decades of yelling at people on television, Gordon Ramsay is still Gordon Ramsaying. He's committed to the same bit that now spans over 20 shows, from his early Hell's Kitchen days, through the Kitchen Nightmares and Master Chef eras, and now on Next Level Chef.
What does Gordon Ramsay say when he calls out an order? ›
(Calling out an order) "On order, (Number of Diners) covers table (Table No.), (Number of Dishes), Entrée (Number of Dishes), yes?" (Whenever an dish is sent out to the dining room) "Service, please." (Whenever a chef or team gets kicked out of dinner service) "You, you, you... GET OUT!"
What is Gordon Ramsay's net worth? ›
Ramsay, whose personal net income was estimated to be US$63 million in 2019 by Forbes, was criticised for the lay-offs.
Who is the most successful chef to come out of Hell's Kitchen? ›
1. Christina Wilson. Christina Wilson won “Hell's Kitchen” Season 10 on September 10, 2012. She's considered by most fans to be the best winner of all time.
Who is Gordon Ramsay's protege? ›
Ramsay has installed a number of proteges in restaurants. Both Angela Hartnett and Jason Atherton worked at Verre before moving back to London to The Connaught and Maze respectively. Atherton left to open his own restaurant, and Hartnett purchased Murano from Ramsay in 2010.
What oil does Gordon Ramsay use for steak? ›
Place a cast iron skillet over direct heat, and heat up some olive oil. Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute.
What butter does Gordon Ramsay use? ›
Vermont Creamery Cultured Butter with Sea Salt
Every professional chef I've ever worked with is a snob about butter. And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
Does chef Ramsay cook anymore? ›
Although Ramsay does not often work in the kitchen professionally anymore, he still loves to cook.
Who is the only chef to make Gordon Ramsay cry? ›
Marco Pierre White | TikTok. Okay, guys, we have a great clip for you today. My favorite chef, Marco Pierre White, discussing life in the kitchen. and the time he made Gordon Ramsay cry.
What blender does Gordon Ramsay use? ›
Beyond the basics of good, sharp knives, a sturdy cutting board, and reliable cookware, Ramsay is also a fan of two different types of blenders. At home, as he shared with Refinery 29, Ramsay uses both a bullet blender and an immersion blender.
What accent does Gordon Ramsay speak? ›
GORDON Ramsay has shocked fans after finally revealing his Scottish accent. The telly chef, born in Johnstone, Renfrewshire, is most often assumed to be from England after moving South as a youngster. But the former Rangers youth player is patriotic and couldn't help but slip into his old brogue in a TikTok duet.
Why does Gordon Ramsay say he's Scottish? ›
The Scottish Connection
Ramsay was born on November 8, 1966, in Johnstone, a town located in Renfrewshire, Scotland. This makes him undeniably Scottish by birth.
What is Gordon Ramsay known for? ›
Gordon Ramsay (born November 8, 1966, Johnstone, Scotland) Scottish chef and restaurateur known for his highly acclaimed restaurants and cookbooks but perhaps best known in the early 21st century for the profanity and fiery temper that he freely displayed on television cooking programs.
