Gordon Ramsay Steak Marinade Recipe

Gordon Ramsay Steak Marinade is designed to tenderize tougher cuts of beef while infusing them with robust, savory flavors. Utilizing a blend of soy sauce for umami, balsamic vinegar for acidity, and plenty of fresh garlic and herbs, this marinade transforms cuts like flank, skirt, or hanger steak into melt-in-the-mouth perfection. It is a simple yet powerful technique that enhances the natural taste of the beef without masking it.

Try More Recipes:

• Gordon Ramsay Red Wine Jus Recipe
• Gordon Ramsay Peppercorn Sauce Recipe
• Gordon Ramsay Lemon Butter Sauce

Why You Will Love Steak Marinade Recipe:

• Tenderizing Power: The acidity from the balsamic vinegar helps break down the tough muscle fibers in cheaper cuts of meat, ensuring a tender bite.
• Depth of Flavor: The combination of soy sauce and garlic creates a savory, salty base that penetrates deep into the meat, providing seasoning throughout, not just on the crust.
• Versatile: While perfect for grilling, this marinade works equally well for pan-searing or broiling, and fits various cuts of beef.
• Pantry Staples: You likely already have all the ingredients in your kitchen—olive oil, garlic, herbs, and vinegar are standard essentials.
• Quick Prep: It takes less than 5 minutes to whisk together, making it an easy way to elevate a weeknight dinner.

Gordon Ramsay Steak Marinade Ingredients

• 2 large steaks (Flank, Skirt, Sirloin, or Hanger)
• 4 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar (or red wine vinegar)
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, crushed and roughly chopped
• 1 tbsp fresh rosemary leaves, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp Dijon mustard
• 1 tsp freshly ground black pepper
• Salt (added just before cooking, see tips)

How To Make Gordon Ramsay Steak Marinade

1. Prepare the Aromatics: Peel and crush the 3 cloves of garlic. Finely chop the fresh rosemary and thyme leaves.
2. Whisk the Marinade: In a small bowl, whisk together the 4 tbsp of olive oil, 2 tbsp of balsamic vinegar, 2 tbsp of soy sauce, 1 tbsp of Worcestershire sauce, and 1 tsp of Dijon mustard. Stir in the garlic, herbs, and black pepper.
3. Combine: Place the steaks into a large resealable plastic bag or a shallow glass dish. Pour the marinade over the meat, ensuring every side is thoroughly coated. Massage the bag slightly to work the flavors into the meat.
4. Marinate: Seal the bag (removing as much air as possible) or cover the dish with plastic wrap. Place in the refrigerator for at least 1 hour, but ideally 4 to 6 hours.
5. Prep for Cooking: Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
6. Dry and Sear: Remove the steaks from the marinade and shake off excess liquid and garlic chunks (which burn easily). Pat the meat dry with paper towels. Season with salt immediately before placing into a hot pan or grill.

Recipe Tips

• The Salt Rule: Do not add salt to the marinade itself if you plan to marinate for a long time, as it can draw moisture out of the meat. Salt the steak generously right before it hits the heat.
• Pat It Dry: This is crucial. If the steak is wet with marinade when you put it in the pan, it will steam instead of sear. You want a dry surface to get that golden-brown Maillard crust.
• Don’t Over-Marinate: Do not leave the steak in the acid (vinegar) for more than 24 hours, or the texture can become mushy and mealy.
• Resting: After cooking, let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute.

What To Serve With Marinated Steak?

Since the marinade provides a rich, herb-forward flavor, pair the steak with simple sides. Triple Cooked Chips or Roasted Potatoes are classic choices. For greens, Garlic Sautéed Spinach or Grilled Asparagus work beautifully. A fresh Chimichurri sauce served on the side complements the marinade’s flavor profile perfectly.

How To Store Leftovers Steak Marinade?

• Note: You must discard any used liquid marinade that touched raw meat; do not save it.
• Refrigerate: Store the cooked steak in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: Freeze cooked steak slices in a freezer-safe bag for up to 2 months.

How To Reheat Leftovers Steak Marinade?

Important Tip: Avoid reheating steak in the microwave if possible, as it will turn rubbery and grey instantly. If you must use a microwave, use 50% power.

• Stovetop: Slice the steak thinly while cold. Quickly flash-fry it in a hot skillet with a little butter for just 1 minute until warm.
• Oven: Wrap the steak in foil with a splash of beef broth. Warm in a 250°F (120°C) oven for 15 to 20 minutes.
• Cold: Honestly, marinated steak is often best served cold, sliced thinly over a salad.

FAQs

More Recipes:

• Gordon Ramsay Béarnaise Sauce
• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Steak Seasoning Recipe

Steak Marinade Nutrition Facts

Serving Size: 2 tbsp (absorbed)

• Calories: 120 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 400mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 0g

Gordon Ramsay Steak Marinade Recipe

Recipe by Sophie LaneCourse: Dinners, Lunch, MainCuisine: American, InternationalDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

2

hours 

Calories

120

kcal

Gordon Ramsay Steak Marinade is designed to tenderize tougher cuts of beef while infusing them with robust, savory flavors. Utilizing a blend of soy sauce for umami, balsamic vinegar for acidity, and plenty of fresh garlic and herbs, this marinade transforms cuts like flank, skirt, or hanger steak into melt-in-the-mouth perfection. It is a simple yet powerful technique that enhances the natural taste of the beef without masking it.

Ingredients

• 2 large steaks (Flank, Skirt, Sirloin, or Hanger)

• 4 tbsp extra virgin olive oil

• 2 tbsp balsamic vinegar (or red wine vinegar)

• 2 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 3 cloves garlic, crushed and roughly chopped

• 1 tbsp fresh rosemary leaves, chopped

• 1 tbsp fresh thyme leaves

• 1 tsp Dijon mustard

• 1 tsp freshly ground black pepper

• Salt (added just before cooking, see tips)

Directions

• Prepare the Aromatics: Peel and crush the 3 cloves of garlic. Finely chop the fresh rosemary and thyme leaves.
• Whisk the Marinade: In a small bowl, whisk together the 4 tbsp of olive oil, 2 tbsp of balsamic vinegar, 2 tbsp of soy sauce, 1 tbsp of Worcestershire sauce, and 1 tsp of Dijon mustard. Stir in the garlic, herbs, and black pepper.
• Combine: Place the steaks into a large resealable plastic bag or a shallow glass dish. Pour the marinade over the meat, ensuring every side is thoroughly coated. Massage the bag slightly to work the flavors into the meat.
• Marinate: Seal the bag (removing as much air as possible) or cover the dish with plastic wrap. Place in the refrigerator for at least 1 hour, but ideally 4 to 6 hours.
• Prep for Cooking: Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
• Dry and Sear: Remove the steaks from the marinade and shake off excess liquid and garlic chunks (which burn easily). Pat the meat dry with paper towels. Season with salt immediately before placing into a hot pan or grill.

Notes

• The Salt Rule: Do not add salt to the marinade itself if you plan to marinate for a long time, as it can draw moisture out of the meat. Salt the steak generously right before it hits the heat.
  Pat It Dry: This is crucial. If the steak is wet with marinade when you put it in the pan, it will steam instead of sear. You want a dry surface to get that golden-brown Maillard crust.
  Don’t Over-Marinate: Do not leave the steak in the acid (vinegar) for more than 24 hours, or the texture can become mushy and mealy.
  Resting: After cooking, let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute.