Gordon Ramsay Cast Iron Steak Recipe

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Gordon Ramsay Cast Iron Steak recipe teaches the master technique for achieving a steakhouse-quality sear at home. Using a heavy cast iron skillet, high heat, and the signature “butter basting” method with fresh thyme and garlic, this recipe transforms a simple ribeye or sirloin into a masterpiece. It focuses on creating an incredible crust while keeping the inside juicy and bursting with aromatic flavors.

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Why You Will Love Cast Iron Steak Recipe:

The Perfect Crust: Cast iron holds heat better than any other pan, allowing you to achieve a deep, dark brown savory crust (the Maillard reaction) that non-stick pans simply cannot produce.
Butter Basting: The technique of tilting the pan and spooning foaming butter, garlic, and herbs over the steak keeps it moist and infuses flavor deep into the meat fibers.
Fast and Efficient: The entire cooking process takes less than 10 minutes, making it a quick luxury meal.
Restaurant Quality: This is the exact method used in professional kitchens. Once you master the baste, you will never want to pay for a steak at a restaurant again.
Minimal Ingredients: You only need a few high-quality ingredients to make the beef shine.

Gordon Ramsay Cast Iron Steak Ingredients

2 large Ribeye or Sirloin steaks (approx 250g – 300g each), at least 1-inch thick
2 tbsp groundnut oil or grapeseed oil (high smoke point oil)
50g unsalted butter
3 cloves garlic, lightly crushed (skin left on)
4 sprigs fresh thyme (or rosemary)
Sea salt (generous amount)
Freshly ground black pepper (coarse)

How To Make Gordon Ramsay Cast Iron Steak

Temper the Meat: Remove the steaks from the refrigerator at least 20 to 30 minutes before cooking. This brings them to room temperature, ensuring they cook evenly.
Season: Season the steaks generously with sea salt and coarse black pepper. Rub the seasoning into the meat well. Don’t forget to season the edges (the fat strip).
Heat the Pan: Place a large cast iron skillet over high heat. Add the 2 tbsp of oil and heat until it is smoking slightly. Swirl the oil to coat the bottom.
Sear: Carefully lay the steaks into the hot pan away from you (to avoid oil splashes). Cook for 2 to 3 minutes without moving them to develop a solid crust.
Flip and Color: Turn the steaks over. Cook for another 2 minutes on the other side. Use tongs to hold the steaks vertically to sear the fat strip on the edges for 1 minute until rendered and crisp.
Add Aromatics: Reduce the heat to medium-high. Add the 50g of butter, the crushed garlic cloves, and the thyme sprigs to the pan.
Baste: Once the butter foams, carefully tilt the pan slightly so the butter pools at the bottom with the herbs. Using a large spoon, continuously baste (spoon) the hot, foaming garlic butter over the steaks for 1 to 2 minutes. This cooks the steak gently and infuses flavor.
Rest: Remove the steaks from the pan and place them on a cutting board or warm plate. Pour the remaining butter juices over them. Let them rest for 5 to 10 minutes before slicing.

Recipe Tips

Doneness Check: Gordon Ramsay uses the “touch test.” Touch your chin (rare), the tip of your nose (medium), or your forehead (well done). Compare the firmness to the steak.
Crushed Garlic: Leave the skin on the garlic cloves when you crush them. This protects the garlic from burning in the hot fat while still releasing its flavor.
Don’t Overcrowd: Ensure there is space between the steaks. If the pan is too full, the temperature drops, and the meat will boil in its own juices rather than sear.
Ventilation: This method creates a lot of smoke. Open your windows and turn on your extraction fan before you start.

What To Serve With Cast Iron Steak?

To mimic a classic Steakhouse meal, serve this steak with Triple Cooked Chips or creamy Mashed Potatoes. A fresh Green Salad with a sharp vinaigrette helps cut through the richness of the butter baste. For sauces, the drippings in the pan can be turned into a quick pan sauce, or you can serve it with the Béarnaise Sauce or Steak Marinade discussed previously.

How To Store Leftovers Cast Iron Steak?

Refrigerate: Store the leftover steak (whole or sliced) in an airtight container in the fridge for up to 3 to 4 days.
Freeze: Wrap tightly in cling film and foil to prevent freezer burn. Freeze for up to 2 months.

How To Reheat Leftovers Cast Iron Steak?

Important Tip: Avoid reheating steak in the microwave at all costs. It will turn the beautiful medium-rare meat into a grey, chewy, rubbery texture and destroy the crust.

Oven: Place the steak on a wire rack over a baking sheet. Heat in a 250°F (120°C) oven for 20 to 30 minutes until warm.
Stovetop: Slice the cold steak thinly and toss it quickly in a hot pan with a little butter for 45 to 60 seconds just to take the chill off.

FAQs

Can I use olive oil for Cast Iron Steak?

Gordon Ramsay often recommends olive oil for seasoning the meat, but for the pan, use an oil with a higher smoke point like groundnut, vegetable, or canola oil to prevent bitter, burnt flavors.

Do I need a cast iron pan on Cast Iron Steak?

While highly recommended for heat retention, you can use a heavy-bottomed stainless steel pan. Avoid thin non-stick pans as they cannot handle the high heat required for the sear.

When do I add the pepper for Cast Iron Steak?

Some chefs say pepper burns, but Ramsay seasons with coarse pepper before cooking. Because the cooking time is short, the pepper toasts nicely rather than burning. If you are worried, add pepper during the basting stage.

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Cast Iron Steak Nutrition Facts

Serving Size: 1 steak (approx 250g)

Calories: 650 kcal
Total Fat: 45g
Saturated Fat: 22g
Cholesterol: 190mg
Sodium: 600mg
Total Carbohydrate: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 58g