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Gordon Ramsay Pan-Seared Steak Recipe

Gordon Ramsay Pan-Seared Steak
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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.

Ingredients

Scale

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

  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.

Find it online: https://gordonramsayeats.com/gordon-ramsay-pan-seared-steak/