Gordon Ramsay’s Pan Seared Steak Recipe [+Tips & Tricks]
If you’re craving a steak that’s juicy on the inside with a crisp, golden crust on the outside, Gordon Ramsay’s pan-seared steak is the ultimate recipe to elevate your cooking skills and indulge in a rich, flavorful experience that even professional chefs admire.
What Is Gordon Ramsay’s Pan Seared Steak
Gordon Ramsay’s Pan Seared Steak is a restaurant-quality dish that involves searing a well-seasoned steak in a hot pan to lock in juices, followed by finishing it in the oven for the perfect doneness. The recipe is renowned for its straightforward approach yet delivers stunningly impressive results. The steak is typically seared in butter with garlic and fresh herbs such as thyme and rosemary, infusing it with intense flavor while achieving that golden-brown, crispy exterior that makes each bite utterly delicious.
Gordon Ramsay’s Pan Seared Steak Recipe
Ingredients Needed
To prepare this delectable steak, you will need the following ingredients:
- Steak: Choose a thick-cut steak such as ribeye, sirloin, or filet mignon. The cut should be well-marbled for tenderness and flavor.
- Butter: Use unsalted butter to control the seasoning and ensure a rich flavor.
- Garlic: Fresh garlic cloves, slightly smashed, will infuse the butter with aroma.
- Fresh Herbs: Thyme and rosemary add fragrant, earthy flavors that elevate the steak’s taste.
- Olive Oil: For searing, a high-heat oil like olive oil helps achieve the right crust.
- Salt and Pepper: Freshly ground black pepper and coarse salt to season the steak.
- Optional: A dash of balsamic vinegar or Worcestershire sauce can add depth and complexity.
Equipment Needed
To ensure your steak turns out perfectly, here’s what you’ll need:
- Cast-Iron Skillet: This type of skillet retains heat better and ensures even cooking, producing the perfect sear.
- Tongs: To flip the steak without piercing it, keeping the juices intact.
- Oven: To finish the steak to your desired level of doneness.
- Spoon: For basting the steak with the melted butter and herbs.
- Meat Thermometer: For precision when checking the internal temperature of the steak, ensuring it’s cooked to perfection.
How To Make Gordon Ramsay’s Pan Seared Steak?
- Prepare the Steak: Start by patting your steak dry with paper towels. This removes excess moisture, helping to create a better sear. Season generously with salt and freshly ground pepper on both sides.
- Heat the Skillet: Place your cast-iron skillet on medium-high heat and allow it to become very hot. Once it’s hot, add a tablespoon of olive oil, and swirl to coat the pan.
- Sear the Steak: Carefully place the steak into the pan. Let it sear undisturbed for 2-4 minutes on one side until a golden-brown crust forms. Flip the steak using tongs.
- Add Butter and Aromatics: After flipping, immediately add a couple of tablespoons of butter, along with smashed garlic cloves and sprigs of rosemary and thyme. Use a spoon to continuously baste the steak with the melted butter, ensuring it’s full of flavor.
- Finish in the Oven: After about 2 minutes of basting, place the entire skillet in a preheated oven (around 400°F / 200°C) for 3-7 minutes, depending on your preferred doneness (for medium-rare, aim for an internal temperature of 130-135°F / 54-57°C).
- Rest the Steak: Once the steak has reached your desired doneness, remove it from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in a tender, juicy steak.
- Serve: Slice against the grain and serve immediately. You can drizzle some of the leftover buttery, herby sauce from the pan over the steak for added flavor.
Expert Tips
- Let the Steak Reach Room Temperature: For even cooking, let the steak sit at room temperature for about 30 minutes before cooking. This helps the steak cook more uniformly.
- Searing is Key: Do not move the steak around while it’s searing. Let it form a nice crust, which adds depth and flavor.
- Use High Heat: Both the pan and the oil should be hot before adding the steak. This ensures a perfect sear.
- Baste with Butter: Basting with butter is not just for flavor; it also adds a glossy finish and helps the steak cook evenly.
- Resting is Crucial: Don’t skip the resting phase. Allowing the steak to rest for a few minutes ensures all the juices stay inside when you cut into it.
Gordon Ramsay’s Pan Seared Steak is an iconic recipe that takes an already delicious cut of meat and enhances it with the flavors of garlic, butter, and fresh herbs. The combination of a perfectly seared exterior and a juicy, tender interior creates a meal that’s sure to impress any guest or satisfy your own craving for an indulgent steak dinner. With just a few simple techniques and a few ingredients, you can elevate your cooking to restaurant-worthy levels and savor every bite of this savory masterpiece.
Easy Recipe Variations For Gordon Ramsay’s Pan Seared Steak
Gordon Ramsay’s pan-seared steak is a masterpiece in its simplicity. The recipe calls for just a few ingredients: a good cut of steak, salt, pepper, and some butter, garlic, and herbs for finishing.
However, you can experiment with variations to tailor it to your taste or enhance its flavor profile. Here are a few easy recipe variations you can try:.
1. Herb Butter Pan-Seared Steak
This variation takes the concept of butter-basting and enhances it with fresh herbs. You’ll start by making a compound butter with rosemary, thyme, and garlic, mixing them into softened butter.
As the steak nears completion, you can melt this herb butter in the pan and spoon it over the steak to infuse it with herbal flavors. It brings an aromatic quality to the steak that pairs perfectly with the rich umami of the meat.
2. Cajun Spiced Steak
If you’re looking to give your steak a little kick, Cajun seasoning is the way to go. Coat your steak with a mix of paprika, garlic powder, onion powder, cayenne pepper, and thyme before searing. The result is a beautifully spiced crust that complements the steak’s juiciness, bringing an exciting, bold flavor to each bite.
3. Balsamic Glaze Steak
For a slightly sweet and tangy twist, drizzle a balsamic glaze over your pan-seared steak once it’s done cooking. To make the glaze, reduce balsamic vinegar in a pan with a touch of honey until it thickens. The sweet acidity of the glaze balances the richness of the steak and adds a sophisticated finish.
4. Blue Cheese Crusted Steak
If you love blue cheese, this variation will blow your taste buds away. Simply top the steak with a mixture of crumbled blue cheese and breadcrumbs after searing it.
Finish it under the broiler for a few minutes to melt the cheese into a crispy, salty crust. The bold, creamy flavor of blue cheese pairs wonderfully with the beef.
5. Garlic And Parmesan Crust
For a savory, umami-packed steak, combine grated Parmesan and finely chopped garlic, then press it into the steak after seasoning it with salt and pepper. Sear the steak and let the garlic-Parmesan crust form, adding a crispy texture and intense flavor. It’s a fantastic choice for anyone who loves the combination of garlic and cheese.
These variations offer an easy way to elevate Gordon Ramsay’s classic pan-seared steak without losing the essence of the dish. Whether you prefer a creamy finish, bold spices, or savory cheese, these variations will keep your meals fresh and exciting.
Best Practices To Store Leftovers
Storing leftovers properly is key to maintaining the flavor and texture of your pan-seared steak. Here are some best practices to ensure your steak stays fresh for the next day:
1. Cool The Steak Quickly
After cooking, allow the steak to cool down to room temperature for no more than two hours before storing it. Rapid cooling reduces the chances of bacteria growth and preserves the meat’s texture.
2. Use Airtight Containers
Once the steak is cooled, store it in an airtight container to prevent moisture loss and absorption of other odors in the fridge. You can also wrap it tightly in plastic wrap or aluminum foil before placing it in a container for added protection.
3. Refrigerate Immediately
Store the steak in the refrigerator at 40°F or below. Leftovers should ideally be eaten within 3 to 4 days to ensure quality and safety. If you plan to keep it longer, consider freezing the steak.
4. Freezing Leftovers
To store pan-seared steak for an extended period, freezing is your best option. Wrap the steak tightly in plastic wrap, then place it in a freezer-safe bag or container.
Label it with the date so you can keep track of how long it’s been stored. Frozen steak is best consumed within 2 to 3 months to retain the best flavor and texture.
5. Reheat Gently
When reheating, it’s best to use a gentle heat to avoid drying out the steak. You can reheat it in a skillet over low heat, or gently warm it in the oven wrapped in foil. If you’re looking to preserve the juiciness, you might even consider reheating it with a bit of beef broth to keep the meat moist.
By following these storage practices, your leftover pan-seared steak can maintain its delicious flavor and texture, allowing you to enjoy it the next day or freeze it for later.
What Goes Well With Pan Seared Steak?
Pan-seared steak is a rich and flavorful dish, and pairing it with the right sides and drinks can elevate your meal. Here are some classic and creative pairings to complement your steak:
1. Mashed Potatoes
Creamy mashed potatoes are a classic choice. The buttery texture of mashed potatoes balances out the steak’s richness. Add a little garlic or cheese for extra flavor.
2. Grilled Asparagus
Grilled vegetables like asparagus provide a great contrast to the steak’s richness. The slight char and crispness of the asparagus adds a smokey note that pairs wonderfully with the savory beef.
3. Sautéed Mushrooms
Mushrooms and steak are a natural match. The earthiness of sautéed mushrooms enhances the umami flavors of the steak, and a little garlic and thyme in the sautéing process only makes it better.
4. Creamed Spinach
The velvety texture of creamed spinach is another classic steakhouse side. Its creamy and slightly tangy flavor cuts through the richness of the steak, offering a well-balanced bite.
5. Red Wine
A glass of red wine, particularly a full-bodied variety like Cabernet Sauvignon, Merlot, or Malbec, is a fantastic way to complement the steak. The tannins in red wine enhance the steak’s natural flavors, creating a harmonious balance between the drink and the meat.
6. Caesar Salad
For a fresh, crispy contrast to the steak, a Caesar salad can be an excellent side dish. The tangy dressing and crunch of the lettuce provide a refreshing break from the richness of the steak.
7. Roasted Root Vegetables
Root vegetables like carrots, parsnips, and sweet potatoes, roasted with olive oil and herbs, bring sweetness and earthiness to balance the steak. The natural caramelization adds a depth of flavor that enhances the dish.
These sides and drinks complement the richness of a perfectly seared steak, offering variety and a well-rounded dining experience.
Conclusion
Gordon Ramsay’s pan-seared steak is an iconic dish that can be customized in various ways to suit your personal tastes. Whether you go for a creamy garlic-Parmesan crust, a zesty balsamic glaze, or a spicy Cajun rub, you’re sure to create a memorable meal.
By following proper storage practices, you can keep your leftovers fresh and flavorful. And when it comes to pairing your steak, the options are endless – from mashed potatoes and grilled vegetables to a rich glass of red wine. No matter how you serve it, pan-seared steak is a dish that never goes out of style.
FAQs
What Is The Best Cut Of Steak For Gordon Ramsay’s Pan-seared Steak Recipe?
Gordon Ramsay recommends using a thick-cut steak such as ribeye, fillet, or sirloin for his pan-seared steak recipe. These cuts are tender, flavorful, and cook well with high heat.
Do I Need To Season The Steak Before Cooking It?
Yes, Gordon Ramsay advises seasoning the steak generously with salt and pepper on both sides before cooking. This enhances the flavor and helps to form a crust during the searing process.
What Kind Of Oil Should I Use For Pan-searing The Steak?
Ramsay suggests using a high-heat oil such as vegetable oil or grapeseed oil. These oils have a high smoke point, which allows for proper searing without burning.
How Do I Achieve The Perfect Medium-rare Steak?
To achieve a medium-rare steak, cook the steak for about 3-4 minutes on each side over high heat. Ramsay also recommends using a meat thermometer, with a target internal temperature of around 130°F (54°C).
Should I Let The Steak Rest After Cooking?
Yes, letting the steak rest for 5-10 minutes after cooking allows the juices to redistribute, making the steak more tender and flavorful.
What Kind Of Pan Is Best For Pan-searing A Steak?
A heavy-duty, cast iron skillet is ideal for searing steak, as it retains heat well and creates a perfect sear. However, you can also use a stainless steel skillet.
Can I Add Butter During The Cooking Process?
Yes, Gordon Ramsay recommends adding butter to the pan during the last minute of cooking. You can baste the steak with the melted butter to add richness and flavor.
What Additional Flavorings Does Ramsay Use In His Pan-seared Steak Recipe?
Ramsay often uses fresh herbs like rosemary or thyme, along with garlic, to enhance the flavor of the steak. These are added to the pan towards the end of cooking, allowing their aromatic oils to infuse into the meat.
Is It Important To Let The Steak Come To Room Temperature Before Cooking?
Yes, it is important to let the steak come to room temperature for about 30 minutes before cooking. This ensures the steak cooks evenly and prevents it from becoming tough.
What Side Dishes Pair Well With Gordon Ramsay’s Pan-seared Steak?
Gordon Ramsay’s pan-seared steak pairs well with side dishes like mashed potatoes, roasted vegetables, sautéed spinach, or a simple green salad. These complement the rich, savory flavor of the steak.