This Gordon Ramsay Barbecue Steak Recipe is a smoky and juicy recipe, which is made with ketchup and brown sugar. It’s the perfect summer grilling recipe, ready in about 20 minutes.
Jump to RecipeGordon Ramsay Barbecue Steak Recipe Ingredients
- 355ml ketchup
- 50g packed brown sugar
- 60ml red wine vinegar
- 30g Dijon mustard
- 30ml Worcestershire sauce
- 5ml liquid smoke flavoring
- 2.5g salt
- 1.25g ground black pepper
- 1.25g garlic powder
- 450–680g steaks (ribeye, sirloin, or flank steaks)
How To Make Gordon Ramsay Barbecue Steak Recipe
- Prepare the Barbecue Sauce: In a medium bowl, combine the ketchup, packed brown sugar, red wine vinegar, Dijon mustard, Worcestershire sauce, and liquid smoke. Stir in the salt, pepper, and garlic powder. Mix with a whisk until the sauce is completely smooth.
- Preheat the Grill: Preheat your grill to a medium-high heat.
- Prep the Steaks: Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
- Grill the Steaks: Place the seasoned steaks on the hot grill. Cook for 4–5 minutes per side for a medium-rare finish, adjusting the time based on the thickness of your cut.
- Baste with Sauce: During the final 2–3 minutes of grilling, generously brush the homemade barbecue sauce onto the top of the steaks. Flip them, baste the other side, and continue to cook, watching carefully to ensure the sugars in the sauce don’t burn.
- Rest the Steaks: Remove the steaks from the grill and transfer them to a cutting board. Cover them loosely with foil and let them rest for 5–10 minutes. This step is crucial for locking in the juices.
- Serve: Slice the rested steaks against the grain and serve immediately with any extra barbecue sauce on the side.
Recipe Tips
- When is the best time to add barbecue sauce? Always baste the steaks near the very end of the cooking time. Barbecue sauce contains sugar, which can burn quickly over high heat. Adding it in the last few minutes allows it to caramelize perfectly without charring.
- What is the best cut of steak for grilling? Ribeye and sirloin are excellent choices as their marbling and texture hold up well to the intense heat of the grill, resulting in a juicy, flavorful steak. Flank steak is also a good option, especially for slicing.
- How do I cook a perfect medium-rare steak? For the most accurate results, use a meat thermometer. Pull the steaks from the grill when they reach an internal temperature of 130°F (54°C). The temperature will continue to rise slightly as they rest.
- Why is it important to rest the steak? Resting allows the muscle fibers in the meat to relax and reabsorb their juices. If you slice into a steak immediately after grilling, all the delicious juices will run out onto the cutting board, leaving you with a dry piece of meat.
What To Serve With Barbecue Steak
This classic grilled steak pairs perfectly with summer barbecue sides:
- Corn on the cob
- Creamy coleslaw
- Potato salad or baked potatoes
- A simple garden salad
How To Store Leftover Steak
- Refrigerate: Cool any leftover steak completely and store it in an airtight container in the refrigerator for up to 3 days. It’s delicious sliced cold for salads or sandwiches.
Barbecue Steak Nutrition Facts
- Calories: 297kcal (sauce only)
- Carbohydrates: 45g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Sodium: 1500mg
- Fiber: 1g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used. Steak nutrition is not included.
FAQs
Can I make the barbecue sauce ahead of time?
Yes, absolutely. The barbecue sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and deepen over time.
Can I cook this steak in a pan instead of on a grill?
Yes. Use a heavy-bottomed cast-iron skillet over high heat. Sear the steak for a few minutes on each side, then reduce the heat and continue cooking to your desired doneness. Baste with the sauce during the last minute of cooking.
What is liquid smoke and is it necessary?
Liquid smoke is a flavoring made from condensing the smoke from burning wood. It adds a smoky, grilled flavor to foods without actually smoking them. It’s optional, but it adds a great layer of authentic barbecue flavor to the sauce.
Gordon Ramsay Barbecue Steak Recipe
Course: DinnerCuisine: AmericanDifficulty: Grilling2
servings10
minutes10
minutes300
kcalA smoky and juicy barbecue steak with a simple homemade sauce, grilled to perfection for the ultimate summer meal.
Ingredients
Sauce: 355ml ketchup, 50g brown sugar, 60ml red wine vinegar, 30g Dijon mustard, 30ml Worcestershire sauce, 5ml liquid smoke, salt, pepper, garlic powder.
Steak: 450–680g steaks (ribeye, sirloin, or flank).
Directions
- Combine all sauce ingredients in a bowl and whisk until smooth.
- Preheat grill to medium-high. Season steaks with salt and pepper.
- Grill steaks for 4-5 minutes per side for medium-rare.
- In the final 2-3 minutes of cooking, brush the barbecue sauce generously on both sides of the steaks.
- Remove steaks from the grill and let them rest under foil for 5-10 minutes.
- Slice against the grain and serve with extra sauce.
Notes
- Always apply the barbecue sauce at the end of grilling to prevent the sugars from burning.
- For best results, use a well-marbled steak like ribeye or sirloin.
- For a perfect medium-rare, pull the steaks off the grill at an internal temperature of 130°F (54°C).
- Resting the steak before slicing is a crucial step to ensure it remains juicy and tender.
