Ramsay gordon steak recipe

  • Gordon ramsay steak recipe pan
      • Ramsay gordon steak recipe

    Ingredients

    • (1) Ribeye Steak
    • oil
    • 1whole garlic clove
    • herb sprig
    • Butter for filet or rib eye

    Directions

    • To cook your steaks, heat a frying pan – to a moderate heat for filet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. For filet steak, cook the rounded edges too, turning to seal them well.
      1. Preparation: Start by taking your steak out of the refrigerator and allowing it to come to room temperature for about 30 minutes. This ensures even cooking.
      2. Seasoning: Generously season the steak with salt and freshly ground black pepper on both sides. This step is crucial for enhancing the steak’s natural flavors.
      3. Pan Preheating: Heat a heavy skillet or a grill pan over high heat. You want the pan to be extremely hot.
      4. Cooking the Steak: Add a drizzle of olive oil to the pan, then carefully place the steak in the pan. Allow it to sear without moving it for a couple of minutes. Flip the steak and sear the other side.
      5. Butter and Aromatics: Add a few knobs of unsalted butter to the pan, along with smashed garlic cloves (if desired). Tilt the pan and use a spoon to baste the steak with the melted butter. This step imparts fantastic flavor and keeps the steak moist.
      6. Resting: Once the steak reaches your desired level of doneness (use a meat thermometer for precision), remove it from the pan and let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a juicy steak.

        7. Why is it important to let the steak come to room temperature before cooking, as per Gordon Ramsay’s recipe?

        1. Even Cooking: A steak that’s at room temperature will cook more evenly. If you cook a cold steak straight from the refrigerator, the center will remain colder than the outer layers, leading to uneven c
    RECIPE TIPS
    THE PAN

    Choose a heavy-duty frying pan with a thick base and, ideally, a non-stick coating. Don’t overcrowd the pan – cook the steaks one or two at a time, then heat them through in the sauce later.

    RESTING

    The cooked steak needs to rest for at least 5 mins and will retain its heat in a warm place for about 10 mins.

    CHECKING FOR 'DONENESS'

    Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should be only lightly bouncy; well done will feel much firmer.

    TONGS

    Gordon uses lobster-style tongs for easy turning. Don’t turn the steak in the pan until it has had at least a minute of cooking each side. That way it develops a delicious caramelised flavour.

    OILS TO USE

    Use groundnut oil for cooking steaks as it can withstand high-temperature cooking without burning and spoiling the flavour. Finish with a little butter at the end of cooking, if you like.

    SEASONING

    Don’t season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.

    I tried Gordon Ramsay's recipe for air-fryer steak, and got a perfect result in 20 minutes

    • I made Gordon Ramsay's air-fryer steak with a coffee and chili rub and was blown away.
    • His rub had 11 ingredients that created a complex, spicy, sweet, and salty flavor.
    • In 20 minutes I had a juicy, perfectly cooked rib-eye steak. I can't wait to make this again. 

    I never even thought you could — or should — cook a nice steak in the air fryer, but Gordon Ramsay's coffee-and-chili-rubbed rib-eye recipe has proved me wrong. 

    Here's what it was like making the chef's air-fryer steak. 

    I chose a thick rib-eye steak to cook in my air fryer

    I am a huge fan of rib-eye steaks. I love the fattiness of the cut and the tender juiciness of the meat.

    This 2-inch-thick, 1 1/2-pound steak was hefty, and it looked like it would be a pain to cook properly without an air fryer. 

    The rub includes 11 different ingredients and was easy to put together

    I combined ground coffee, ancho chili powder, paprika, dark-brown sugar, salt, pepper, ground coriander, ground mustard, ground ginger, and dried oregano.

    The only ingredient I couldn't find was the Aleppo pepper, so I substituted it with cayenne. 

    Ramsay recommends letting the steak sit for 15 minutes with the rub on

    I completely coated my room-temperature steak with the spice mixture, making sure to get the sides.

    Ramsay suggests letting the steak sit for 15 to 20 minutes with the rub on because the longer it sits, the more the flavors of the spices soak into the meat.

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    I heated the air fryer to 390 degrees Fahrenheit and tried to cook my steak to a medium finish 

    I slightly sprayed the basket with oil and cooked the steak for 10 minutes on each side. 

    Before cutting into it, I let the steak rest for about 10 minutes.

    The steak came out perfectly juicy and tender

    The steak came out absolutely melt-in-your-mouth delicious. No parts got burnt or ch

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    • Gordon Ramsay.com

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    Steak Sandwiches

    Ingredients

    • Olive oil, for frying
    • 700g fillet of beef
    • 1 whole head of garlic, cut in half horizontally
    • 3–4 thyme sprigs 
    • Butter
    • Sea salt and freshly ground black pepper
    • 1 baby gem lettuce, to serve

    FOR THE SPICY TOMATO RELISH

    • Olive oil, for frying
    • ½ red onion, peeled and finely chopped
    • 2 red chillies, deseeded and chopped
    • 250g mixed red and yellow cherry tomatoes, halved
    • 1–2 tsp sherry vinegar, to taste
    • Small handful of shredded basil leaves

    FOR THE MUSTARD MAYONNAISE

    • 3 tbsp good-quality mayonnaise
    • 3 tsp wholegrain mustard

    FOR THE TOASTED CIABATTA

    • 12 slices of ciabatta, about 1.5cm thick
    • 2–3 tbsp olive oil

    Cooking instructions

    Serves 4–6

    1. Preheat the oven to 200°C/Gas 6.
    2. Heat a large ovenproof frying pan until hot and add a glug of oil. Grind a generous amount of salt and pepper onto a board and roll the fillet in the seasoning. Fry over a high heat for 1–2 minutes on each side until gently coloured all over, including the ends. Add the garlic and thyme sprigs, heat for a minute, then sit the beef on top of them. Add a couple of knobs of butter, spooning it over the steak to baste. 
    3. Place the beef in the preheated oven and roast for 15–17 minutes until rare or medium rare. It should feel springy when pressed. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes, basting now and again with the juices from the pan.
    4. Meanwhile, make the relish. Heat the olive oil in a large frying pan, add the onion and chillies and fry over a medium heat for about 5 minutes until softened. Stir in the tomatoes, then season and cook for 6–8 minutes until the tomatoes are beginning to collapse. Add the vinegar and stew down over a medium heat for about 6 minutes until reduced to a rough relish consistency. Remove from the heat, stir in the
  • Gordon ramsay ribeye steak oven