Gordon Ramsay Steak Marinade Recipe

This Gordon Ramsay Steak Marinade is a bold and flavorful recipe, which is made with soy sauce and Worcestershire sauce. It’s a restaurant-quality dish, ready in about 26 minutes, plus marinating time.

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Gordon Ramsay Steak Marinade Ingredients

• 80ml soy sauce
• 80ml fresh lemon juice
• 120ml olive oil
• 60ml Worcestershire sauce
• 1 teaspoon black pepper
• 1 tablespoon minced garlic
• 2 tablespoons Italian seasoning
• 2.5g (about ½ tsp) salt
• Pinch of red pepper flakes
• 680g (1.5 lbs) steaks (rib-eye or New York strip)
• 30g (2 tbsp) butter
• Fresh chopped parsley, for garnish

How To Make Gordon Ramsay Steak Marinade

1. Mix the Marinade: In a medium bowl, whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, black pepper, salt, and red pepper flakes until well combined.
2. Marinate the Steaks: Place the steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
3. Sear the Steaks: When ready to cook, remove the steaks from the marinade and pat them completely dry with paper towels. Heat a heavy-bottomed skillet (like cast iron) over high heat. Sear the steaks for 3 minutes per side until a deep, brown crust forms.
4. Cook to Doneness: Lower the heat slightly to medium. Continue to cook the steaks for about 10 more minutes, flipping them every couple of minutes for even cooking, until they reach your desired doneness.
5. Baste and Rest: During the last couple of minutes of cooking, add the butter to the pan. As it melts, tilt the pan and use a spoon to baste the steaks with the melted butter. Transfer the cooked steaks to a cutting board and let them rest for at least 5 minutes.
6. Garnish and Serve: Garnish the steaks with fresh parsley, then slice against the grain and serve immediately.

Recipe Tips

• How to get a perfect crust? The most important step for a deep, flavorful crust is to pat the steaks completely dry with paper towels after removing them from the marinade. A dry surface sears, while a wet surface steams.
• How do I know when my steak is done? The most reliable way to cook a perfect steak is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
• Why is it important to rest the steak? Resting the steak after cooking allows the juices to redistribute throughout the meat. If you slice into it too early, all the flavorful juices will run out onto your cutting board, leaving you with a dry steak.
• Why flip the steak multiple times? While a single flip works, flipping the steak more frequently after the initial sear helps it cook more evenly from edge to center and can help develop a better crust.

What To Serve With Marinated Steak

This flavorful steak is the star of the show and pairs well with classic steakhouse sides.

• Creamy mashed potatoes or a baked potato
• Roasted asparagus or broccoli
• A simple Caesar or wedge salad
• Sautéed mushrooms and onions

How To Store Leftover Steak

• Refrigerate: Store any leftover sliced steak in an airtight container in the refrigerator for up to 3 days. It’s perfect for steak salads or sandwiches the next day.

Steak Marinade Nutrition Facts

• Calories: 373kcal
• Protein: 35g
• Fat: 23g
• Carbohydrates: 5g
• Sodium: 1500mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Steak In a Cast Iron Skillet Recipe
• Gordon Ramsay Steak Au Poivre Recipe