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: 7 Expert Tips for a Perfect Crust

Name: Gordon Ramsay Ribeye Steak Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ribeye steak (1 to 1.5 inches thick); 1 teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 garlic cloves, smashed; 2 sprigs of fresh thyme or rosemary

Gordon Ramsay Ribeye Steak Recipe

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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.

Author: RAMSAY
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Main Course
Method: Pan-Searing
Cuisine: American

Ingredients

Scale

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

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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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-ribeye-steak-recipe/