Gordon Ramsay Pan-Seared Steak Recipe

A perfectly pan-seared steak is one of the simplest yet most rewarding dishes to master, and Gordon Ramsay’s method ensures a rich, flavorful crust with a juicy, tender interior. His technique focuses on high heat, simple seasoning, and continuous basting with butter, garlic, and herbs for a steakhouse-quality experience at home.

If you want to cook a restaurant-style steak with a golden-brown crust and melt-in-your-mouth texture, follow this step-by-step guide.

What is Gordon Ramsay’s Pan-Seared Steak?

Gordon Ramsay’s pan-seared steak is a simple but expert method that locks in moisture and enhances flavor. The steak is seasoned generously, seared over high heat in a cast-iron skillet, and basted with butter, garlic, and fresh herbs for a rich, aromatic finish. The result is a perfectly cooked steak with a crisp crust and tender center.

Other Gordon Ramsay Recipes

• Gordon Ramsay Beef Wellington
• Gordon Ramsay Filet Mignon
• Gordon Ramsay Philly Cheesesteak Sloppy Joes
• Gordon Ramsay Chicken Fried Steak

Reasons to Try Gordon Ramsay’s Pan-Seared Steak

• Crispy, golden crust – High heat creates a beautifully caramelized crust for deep flavor.
• Juicy and tender inside – Proper resting ensures a moist, perfectly cooked steak.
• Restaurant-quality at home – Mastering this method allows you to cook steak like a pro.
• Minimal ingredients, maximum flavor – Simple seasoning and butter basting bring out the best in the meat.
• Quick and easy to make – The entire process takes less than 15 minutes.

Ingredients Needed to Make Gordon Ramsay’s Pan-Seared Steak

For the Steak:

• 2 ribeye or New York strip steaks (1-1.5 inches thick)
• Salt and freshly ground black pepper (to taste)
• 2 tbsp olive oil

For Basting:

• 2 tbsp unsalted butter
• 2 cloves garlic (smashed)
• 2 sprigs of fresh rosemary or thyme

Instructions to Prepare Gordon Ramsay’s Pan-Seared Steak

1. Bring the steak to room temperature – Take the steak out of the fridge 30 minutes before cooking to ensure even cooking.
2. Pat dry and season generously – Use paper towels to remove excess moisture, then season both sides liberally with salt and freshly ground black pepper.
3. Preheat the pan properly – Heat a cast-iron skillet over high heat for at least 2 minutes until smoking hot.
4. Sear the steak – Add olive oil to the hot pan and place the steak in, pressing it down slightly. Cook for 2-3 minutes on each side without moving it to develop a rich crust.
5. Add butter, garlic, and herbs – Reduce heat to medium, add butter, garlic, and rosemary or thyme, and tilt the pan slightly to continuously spoon the melted butter over the steak.
6. Cook to preferred doneness – For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Adjust cooking time based on preference.
7. Let the steak rest – Remove the steak from the pan and let it rest for 5 minutes before slicing to allow juices to redistribute.
8. Slice and serve – Cut against the grain and serve with your favorite sides.

What Goes Well With Gordon Ramsay’s Pan-Seared Steak?

Garlic Butter Mashed Potatoes

Creamy mashed potatoes complement the rich, buttery flavors of the steak.

Sautéed Mushrooms and Onions

A classic steakhouse pairing that adds depth and umami.

Grilled Asparagus with Parmesan

Crisp asparagus balances the richness of the steak.

Crispy Roasted Potatoes

Golden, crispy potatoes enhance the texture contrast.

Red Wine Reduction Sauce

A bold sauce made from red wine and beef stock intensifies the flavors.

Key Tips for Making Gordon Ramsay’s Pan-Seared Steak

Use High-Quality Meat

Choose USDA Prime or Choice cuts for the best marbling and tenderness.

Let the Steak Rest Before Cooking

Bringing it to room temperature ensures even cooking.

Sear Over High Heat

A smoking-hot pan is key to developing a perfect crust.

Baste for Extra Flavor

Butter basting with garlic and herbs infuses the steak with a rich aroma.

Use a Meat Thermometer

Ensure accurate doneness: 125°F for medium-rare, 135°F for medium.

Rest Before Slicing

Letting the steak rest for at least 5 minutes keeps it juicy.

Creative Variations of Gordon Ramsay’s Pan-Seared Steak

Peppercorn-Crusted Steak

Coating the steak with crushed black pepper adds a bold, spicy crust.

Steak with Blue Cheese Butter

Topping with melted blue cheese butter enhances richness.

Spicy Cajun-Seasoned Steak

A blend of smoked paprika, cayenne, and garlic adds a smoky heat.

Balsamic Glazed Steak

A balsamic reduction adds a sweet and tangy finish.

Garlic Parmesan Crusted Steak

Adding a Parmesan and garlic crust before finishing in the oven creates a crispy layer.

Storage Guidelines for Gordon Ramsay’s Pan-Seared Steak

Refrigerate Properly

Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Freeze for Longer Storage

Wrap in plastic wrap and aluminum foil before freezing for up to 3 months.

Reheat Slowly

Reheat in a low-temperature oven at 275°F for the best results.

Use a Pan for Reheating

A quick sear in a hot pan after reheating restores the crust.

Avoid Microwaving

Microwaving can dry out the steak and make it chewy.

Reheating Tips for Gordon Ramsay’s Pan-Seared Steak

• Oven method: Reheat at 275°F for 10-15 minutes until warmed through.
• Stovetop method: Heat a pan over medium and sear for 30 seconds on each side.
• Avoid overcooking: Use a thermometer to ensure the steak doesn’t overheat.

FAQs

How do you get the perfect crust on a steak?

To achieve a perfect crust, preheat a cast-iron skillet until smoking hot. Use minimal oil, press the steak down lightly, and avoid moving it for the first 2-3 minutes. This allows a deep brown crust to form.

Should you marinate a steak before pan-searing?

Marinating is not necessary for a high-quality steak. Instead, use simple seasoning with salt and pepper to let the natural flavors shine. However, a dry brine (salt seasoning a few hours before cooking) can enhance tenderness.

What’s the best oil to use for pan-searing steak?

Use oils with a high smoke point, such as avocado oil, grapeseed oil, or canola oil. Olive oil can be used but should be combined with butter for a richer flavor.

How do you keep a steak juicy?

To keep a steak juicy, avoid overcooking, and always let it rest for at least 5 minutes after cooking. Resting allows the juices to redistribute, preventing them from spilling out when sliced.

Final Words

Gordon Ramsay’s pan-seared steak is a must-try for steak lovers. With its crispy crust, buttery finish, and tender interior, this technique guarantees a perfect steak every time. Whether served with mashed potatoes, roasted veggies, or a bold sauce, this steak will elevate any meal. Ready to cook like a pro? Try this recipe today!

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