Gordon Ramsay Steak Seasoning Recipe

Gordon Ramsay Steak Seasoning is made with coarse sea salt, freshly cracked black pepper, garlic powder, onion powder, and a touch of paprika. The result is a robust, simple blend that forms a perfect, crusty exterior when seared. It is the perfect all-purpose seasoning for any cut of beef, from filet to ribeye, and makes enough for several steaks.

Try More Recipes:

• Gordon Ramsay BBQ Salmon
• Gordon Ramsay Tartar Sauce 
• Gordon Ramsay Christmas Breakfast Salmon

Why You Will Love This Steak Seasoning:

• Perfect Crust Guaranteed: The recipe insists on using coarse salt and fresh cracked pepper. This specific texture is essential because it draws moisture out just enough to create a thick, savory, caramelized crust when the meat hits the hot pan.
• It’s the Chef’s Secret: This seasoning is simple because it follows Gordon Ramsay’s rule: let the quality of the beef shine. It enhances the meat with aromatics but doesn’t mask it with too many complex flavors or sugar.
• Elevates Any Cut: Whether you are cooking an expensive filet or a budget-friendly flat iron steak, this robust blend provides the foundational flavor needed to achieve a restaurant-quality sear every time.
• Easy to Make Ahead: You can mix a large batch of this seasoning and store it in your pantry. It is always ready to go when you spontaneously decide to grill or pan-sear a steak.

Gordon Ramsay Steak Seasoning Ingredients

• 3 tablespoons coarse sea salt (Kosher or Maldon)
• 2 tablespoons freshly cracked black pepper (coarse grind is essential)
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional, for color and depth)

How To Make Gordon Ramsay Steak Seasoning

1. Measure the spices: Measure all the ingredients directly into a medium mixing bowl or a clean, airtight spice jar.
2. Combine the mixture: Whisk the spices together or secure the lid on the jar and shake vigorously for 30 seconds until the blend is completely uniform.
3. Apply generously: When ready to cook, rub a generous amount of the seasoning blend over the entire surface of your steak, pressing it firmly into the meat.

Recipe Tips

• Coarse Salt is Key: Do not substitute the coarse salt with fine table salt. The texture of the coarse salt is what helps create that coveted, dark, professional crust (called the Maillard reaction) when the steak hits the high heat.
• Apply Just Before Searing: It is crucial to season the steak immediately before it goes into the hot pan. Applying the salt too early will draw moisture out of the meat, leading to a dry surface and a less juicy steak.
• Fresh Pepper Matters: Use whole black peppercorns and crack them just before mixing the blend. Freshly cracked pepper provides a much stronger aroma and a better texture than stale, pre-ground pepper.
• Don’t Rub In, Press On: Instead of rubbing the seasoning into the steak, press the seasoning firmly onto the surface. This ensures an even, thick coating that won’t flake off when you transfer the steak to the pan.

What To Serve With Steak Seasoning?

This seasoning is designed to be the foundation of a fantastic meal serve the finished steak with a knob of compound butter (garlic and herb) melted on top. Classic side dishes include creamy mashed potatoes, thick-cut fries (chips), or a simple, crisp green salad.

How To Store Leftovers Steak Seasoning?

• Store: Store the seasoning blend in a tightly sealed, opaque jar in a cool, dark pantry or cupboard.
• Shelf Life: Since this blend contains dried spices and salts, it will remain fresh and potent for up to 6 months.

Ways to Use Gordon Ramsay Steak Seasoning?

1. The Perfect High-Heat Crust (Steaks)

This is the primary use. The coarse texture is designed for searing to create a deep, flavorful crust.

• Application Timing: Apply the seasoning generously and press it firmly onto the surface of the steak no more than 5 minutes before it hits the heat.
• Cooking Method: Use a screaming hot cast-iron skillet, a heavy frying pan, or a hot grill. The high heat sets the seasoning immediately, creating the crust and locking in the juices.
• Ideal Cuts: Ribeye, Porterhouse, Filet Mignon, or Sirloin.

2. Beyond Beef

This blend is versatile enough for almost any savory protein:

• Pork: Rub it onto thick-cut pork chops before pan-searing. It pairs exceptionally well with the rich flavor of pork shoulder or ribs.
• Chicken: Use it as a dry rub for chicken breasts or whole chicken pieces before grilling or roasting.
• Mushrooms: Toss whole portobello caps or cremini mushrooms with olive oil and the seasoning before roasting or grilling.

3. Enhancing Side Dishes

• Roasted Potatoes: Toss cubed potatoes or root vegetables with olive oil, a lighter sprinkle of the seasoning, and fresh rosemary before roasting.
• Garlic Bread: Mix a pinch of the seasoning into melted butter before brushing it onto bread for simple, savory garlic bread.

FAQs

More Recipes:

• Gordon Ramsay Roast Pork Loin Recipe
• Gordon Ramsay Prawn Pasta Recipe 
• Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best

Steak Seasoning Nutrition Facts

Serving Size: 1 teaspoon

• Calories: 5 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1100mg (primarily from coarse salt)
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 0g

Gordon Ramsay Steak Seasoning Recipe

Recipe by Sophie LaneCourse: Sides, SeasoningCuisine: American, BritishDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking timeminutes

Calories

5

kcal

Gordon Ramsay Steak Seasoning is made with coarse sea salt, freshly cracked black pepper, garlic powder, onion powder, and a touch of paprika. The result is a robust, simple blend that forms a perfect, crusty exterior when seared. It is the perfect all-purpose seasoning for any cut of beef, from filet to ribeye, and makes enough for several steaks.

Ingredients

• 3 tablespoons coarse sea salt (Kosher or Maldon)

• 2 tablespoons freshly cracked black pepper (coarse grind is essential)

• 1 tablespoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika (optional, for color and depth)

Directions

• Measure the spices: Measure all the ingredients directly into a medium mixing bowl or a clean, airtight spice jar.
• Combine the mixture: Whisk the spices together or secure the lid on the jar and shake vigorously for 30 seconds until the blend is completely uniform.
• Apply generously: When ready to cook, rub a generous amount of the seasoning blend over the entire surface of your steak, pressing it firmly into the meat.

Notes

• Coarse Salt is Key: Do not substitute the coarse salt with fine table salt. The texture of the coarse salt is what helps create that coveted, dark, professional crust (called the Maillard reaction) when the steak hits the high heat.
  Apply Just Before Searing: It is crucial to season the steak immediately before it goes into the hot pan. Applying the salt too early will draw moisture out of the meat, leading to a dry surface and a less juicy steak.
  Fresh Pepper Matters: Use whole black peppercorns and crack them just before mixing the blend. Freshly cracked pepper provides a much stronger aroma and a better texture than stale, pre-ground pepper.
  Don’t Rub In, Press On: Instead of rubbing the seasoning into the steak, press the seasoning firmly onto the surface. This ensures an even, thick coating that won’t flake off when you transfer the steak to the pan.