Gordon Ramsay ribeye steak recipe is the kind of dish that turns an ordinary night into something seriously special. With just a handful of ingredients and a hot pan, you’ll get that restaurant-quality crust and buttery, juicy center right at home. This isn’t some fussy, over-the-top technique—it’s bold, flavorful, and totally doable, even if you’re short on time. The beauty of the Gordon Ramsay ribeye steak recipe lies in its simplicity: high heat, fresh herbs, and a good cut of meat. If you’ve ever dreamed of mastering steak, this is the recipe that’ll make it happen.
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What Is Gordon Ramsay Ribeye Steak Recipe?
This Gordon Ramsay ribeye steak recipe is all about cooking smart, not hard. Using high heat, a cast iron skillet, and a handful of bold flavors, Ramsay’s approach sears the steak to a glorious crust while keeping the inside melt-in-your-mouth tender. It’s finished with a spoonful of butter, garlic, and herbs for that signature restaurant-quality finish—without actually leaving the house. This isn’t just “how to cook a steak,” it’s how to nail it. Whether you’re new to steak or an at-home grill master, this method keeps things simple, rich, and full of flavor.
Reasons to Try Gordon Ramsay Ribeye Steak Recipe
Let’s be honest, steak night can feel a bit…intimidating. But this Gordon Ramsay ribeye steak recipe? Total game-changer. First, it’s quick—20 minutes from fridge to fork. Second, it uses pantry-friendly ingredients (no mystery marinades or kitchen gadgets). Third? The flavor. The high-heat sear locks in juices, while the butter and herbs make it taste like you paid $60 at a steakhouse. And if you’re wondering about variations—oven finish, cast iron, or even his sirloin method—we’ll touch on those too. It’s bold, beefy comfort food done the Gordon Ramsay way.
Ingredients Needed to Make Gordon Ramsay Ribeye Steak Recipe
When it comes to mastering the Gordon Ramsay ribeye steak recipe, the magic really starts with the ingredients. Ramsay doesn’t fuss around with a dozen fancy components—he lets the steak do the talking. But the supporting cast? Equally important. Here’s everything you’ll need to cook it up just like he does on TV (minus the shouting, hopefully):
- 1 Ribeye Steak (1 to 1.5 inches thick) – Choose a well-marbled cut. That marbling is what gives the steak its juicy, melt-in-your-mouth texture. Ribeye is Ramsay’s favorite for a reason—it packs flavor and stays tender even with a hard sear.
- 1 teaspoon Kosher Salt – Don’t skimp. Salt helps build that crave-worthy crust when it hits the hot pan. If you’re using sea salt, go coarse.
- ½ teaspoon Freshly Cracked Black Pepper – Adds heat and earthiness. Crack it fresh if you can—it makes a difference.
- 1 tablespoon Olive Oil – Ramsay typically reaches for olive oil for its high smoke point and clean flavor. It helps create that sizzling sear without overpowering the steak.
- 2 tablespoons Unsalted Butter – This is where things get rich and glorious. The butter adds nutty depth as it browns in the pan and becomes the base of that heavenly basting sauce.
- 2 cloves Garlic, smashed (skin on) – Adds subtle aromatics to the butter without being too sharp. Don’t chop it—you want the essence, not garlic overload.
- 2 sprigs Fresh Thyme or Rosemary – Either herb works beautifully. Ramsay often uses thyme for its delicate flavor, but rosemary gives it a bolder, woodsy kick.
And if you’re already planning your full Gordon-style dinner, pair this steak with his braised red cabbage for a complete, elegant plate that balances richness with tangy freshness.
The gordon ramsay ribeye steak recipe keeps things beautifully simple. Every ingredient plays a clear role—and trust me, once you try this combo, you won’t want to mess with it. Coming up next: the step-by-step method to cook this steak to perfection, including Ramsay’s famous butter basting move. Let’s get sizzling!
Instructions to Make Gordon Ramsay Ribeye Steak Recipe
The beauty of the Gordon Ramsay ribeye steak recipe is that it delivers serious flavor with a shockingly simple technique. No grill needed. No fancy equipment. Just a hot pan (cast iron is king), a little patience, and a few signature chef moves that make all the difference. Follow these steps and you’ll be slicing into a juicy, golden-crusted steak in no time.
Step 1: Prep Like a Pro
Start by patting your ribeye dry with paper towels. This step might seem small, but removing surface moisture is key for getting that irresistible crust Ramsay is known for. Once dry, season generously with kosher salt and freshly cracked black pepper on both sides. Let the steak sit at room temperature for 20–30 minutes—this helps it cook evenly and avoids a cold center.
Pro tip: While the steak rests, take a peek at Gordon’s sticky lemon chicken—another flavorful main that relies on bold, simple ingredients.
Step 2: Heat Your Cast Iron Like You Mean It
Place your cast iron skillet on the stove and crank the heat up to high. You want that pan screaming hot—this is what gives your ribeye the beautiful sear. Let it heat up for a good 2–3 minutes. Add the olive oil and swirl to coat the bottom. It should shimmer but not smoke excessively.
Step 3: Sear Without Fear
Now for the fun part. Carefully lay your seasoned ribeye in the hot skillet. Don’t move it—just let it sizzle and sear for about 2–3 minutes. You’re building that golden-brown crust. Flip and repeat on the other side. The smell at this point? Pure magic.
If your steak is thicker than 1.5 inches, consider searing the edges too—just tilt the steak with tongs and give each side 30 seconds.
The beauty of the Gordon Ramsay steak recipe pan method is its simplicity—no grill, no oven, just a solid skillet and serious heat. Ramsay swears by a cast iron pan for its ability to hold temperature and deliver that restaurant-style sear. It’s quick, flavorful, and perfect for home cooks who want big flavor without the outdoor fuss.
Step 4: Butter, Garlic, Herbs… and That Signature Baste
Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh thyme or rosemary directly into the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak. Scoop up the garlicky herb butter and pour it over the top repeatedly for 1–2 minutes. This not only infuses flavor but helps create that glossy, caramelized finish.
While the Gordon Ramsay ribeye steak marinade isn’t exactly traditional, Ramsay’s “marinade” comes together right in the pan. Instead of soaking the steak beforehand, he infuses flavor during cooking with a rich combination of butter, smashed garlic, and fresh herbs. This quick pan-baste acts like a marinade on steroids—locking in flavor without overpowering the natural richness of the ribeye.
Step 5: Cook to Your Perfect Doneness
Use an instant-read thermometer to check for doneness. Ramsay always stresses precision here, so here’s a cheat sheet:
| Doneness | Temperature |
|---|---|
| Rare | 120–125°F |
| Medium-rare | 130–135°F |
| Medium | 140–145°F |
| Medium-well | 150–155°F |
| Well-done | 160°F+ |
If you’re aiming for the Gordon Ramsay ribeye steak oven finish, transfer the seared steak to a preheated oven at 400°F for 4–6 minutes to finish cooking gently without over-searing.
Step 6: Rest, Slice, and Serve
Transfer the ribeye to a cutting board and let it rest for 5 minutes. Don’t skip this—resting locks in all that juicy goodness. Slice against the grain (that’s the direction opposite of the meat fibers), and plate it up.
Now sit back, relax, and bask in your steak glory. Pair it with a crisp side like Gordon’s cauliflower cheese or go classic with a scoop of creamy mash.
For serious steak flavor, the Gordon Ramsay ribeye cast iron method is unbeatable. A blazing-hot skillet delivers that signature crust, locking in juices and creating a deep, caramelized sear. Ramsay’s go-to technique starts with a dry steak, seasoned simply, then seared in cast iron and basted with butter, garlic, and herbs—resulting in a bold, pan-to-plate experience that’s impossible to resist.
What to Serve with Gordon Ramsay Ribeye Steak Recipe
Every great steak deserves an equally delicious sidekick. For this Gordon Ramsay ribeye steak recipe, think balance—rich steak meets crisp, tangy, or creamy textures. Try pairing it with Ramsay’s braised cabbage for a punch of acid and crunch, or go classic with garlic mashed potatoes and buttery green beans. Feeling fancy? A drizzle of Gordon’s homemade barbecue sauce adds smoky sweetness. And don’t forget dessert—his tiramisu is the kind of ending that makes the whole meal unforgettable.
Key Tips for Making Gordon Ramsay Ribeye Steak Recipe
Cooking steak can be intimidating, but the Gordon Ramsay ribeye steak recipe keeps it surprisingly doable. First, let the steak sit at room temp before cooking—cold steak = uneven cooking. Second, don’t skimp on salt. That crust needs a good seasoning to shine. Third, use a cast iron skillet for best results—it holds heat like a champ. And finally, don’t skip the resting time! Letting your steak rest after cooking helps the juices settle so each bite is tender and flavorful. Want a next-level experience? Try it with Ramsay’s mayonnaise recipe as a steak dip—yes, really.
If you’re a fan of leaner cuts, the Gordon Ramsay sirloin steak recipe is another must-try. While ribeye brings the marbling and richness, sirloin offers a firmer bite with bold beefy flavor. Ramsay’s approach to sirloin is similar—high heat, quick sear, and butter-basting—but with slightly less fat, it’s perfect for those who prefer a leaner, slightly lighter steak experience.
Storage and Reheating Tips for Gordon Ramsay Ribeye Steak Recipe
Got leftovers? Lucky you. Store your cooked Gordon Ramsay ribeye steak recipe in an airtight container in the fridge for up to 3 days. For reheating, skip the microwave unless you’re into sad, rubbery steak (we’re not judging… much). Instead, wrap it in foil and warm it in the oven at 250°F until heated through—about 10–15 minutes. Or reheat in a skillet with a splash of broth or butter to bring back that juicy goodness. And hey, sliced ribeye makes a killer steak sandwich the next day—bonus points if you pair it with Gordon’s coleslaw.
Final Thoughts
If you’ve ever wanted to channel your inner chef, the Gordon Ramsay ribeye steak recipe is a fantastic place to start. It’s bold, buttery, and surprisingly simple—perfect for weeknights when you want something fast, or weekends when you want to impress. Whether you’re searing in a cast iron, finishing in the oven, or going full Ramsay with butter-basting flair, this steak hits every note. Plus, once you’ve nailed this, you can tackle anything from Ramsay’s venison Wellington to his sticky toffee pudding. So grab your skillet and get cooking—because dinner just got a serious upgrade.
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FAQs
How does Gordon Ramsay cook ribeye steaks?
Ramsay starts by drying and seasoning the steak, then sears it in a hot cast iron skillet with olive oil. He adds butter, garlic, and fresh herbs to baste it until golden brown. The steak is cooked to the desired doneness and rested before slicing.
Does Gordon Ramsay marinate his steak?
Typically, no. Ramsay prefers high-quality cuts like ribeye or sirloin and relies on salt, pepper, and aromatics like garlic, butter, and herbs to build flavor while cooking—no long marinades needed.
How to cook ribeye steak in Gordon’s style?
To follow his style, season the steak well, sear in a hot skillet, baste with butter, and let it rest. You can also finish in the oven if it’s a thick cut. This is the heart of the Gordon Ramsay ribeye steak oven method.
What is the best way to cook a ribeye steak to make it tender?
Start with a good cut (well-marbled), bring it to room temperature, and cook it quickly over high heat. Let it rest after cooking. Using a meat thermometer helps you hit the perfect doneness without guesswork.
Gordon Ramsay Ribeye Steak Recipe
This Gordon Ramsay ribeye steak recipe brings restaurant-quality flavor straight to your kitchen. Seared to perfection in a hot skillet, basted with garlic butter and herbs, and finished with a golden crust, this steak is rich, juicy, and done in just 20 minutes. Whether it’s steak night or a date night, this bold and buttery ribeye delivers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Ingredients
For the Steak:
- 1 ribeye steak (1 to 1.5 inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
For Basting:
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs of fresh thyme or rosemary
Instructions
Prep the Steak: Pat your steak dry using paper towels—this helps build a crust. Season both sides with salt and black pepper.
Heat the Skillet: Heat a cast-iron skillet over high heat for 2-3 minutes until it’s very hot. Add olive oil and swirl to coat.
Sear the Steak: Carefully place the steak in the pan. Let it sear undisturbed for 2-3 minutes. Flip and sear the other side for another 2-3 minutes until crusty and golden.
Baste with Butter and Herbs: Lower the heat to medium. Add butter, garlic, and fresh herbs. Tilt the pan slightly and spoon the melted butter over the steak continuously for 1-2 minutes.
Check Doneness: Use a thermometer to check your preferred doneness:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well-done: 160°F+
Rest and Slice: Remove the steak and let it rest for 5 minutes. Slice against the grain and serve hot.
Notes
- Use a high-quality, well-marbled ribeye for best results.
- For thicker cuts, finish in a 400°F oven for 3-5 minutes after searing.
- Garlic and herbs are optional, but highly recommended for that Gordon Ramsay finish.
