Gordon Ramsay Cast Iron Steak Recipe

This Gordon Ramsay Cast Iron Steak Recipe is a perfectly seared and juicy recipe, which is made with fresh rosemary and garlic. It’s a restaurant-quality dish, ready in about 20 minutes, plus resting time.

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Gordon Ramsay Cast Iron Steak Recipe Ingredients

• 1 steak (ribeye or NY strip, 1–1.5″ thick)
• Kosher salt
• Ground black pepper
• 1–2 tbsp avocado oil (or other high-smoke-point oil)
• 2 tbsp unsalted butter, diced
• 2 garlic cloves, smashed
• 2 sprigs rosemary
• 8–10 sprigs thyme

How To Make Gordon Ramsay Cast Iron Steak Recipe

1. Prep and Season the Steak: For best results, season the steak generously with kosher salt on all sides at least 2 hours before cooking. Place it on a wire rack, uncovered, in the refrigerator. Before cooking, bring the steak to room temperature.
2. Preheat the Pan: Heat a cast iron pan over high heat for 5–7 minutes until it is extremely hot.
3. Sear the Steak: Pat the steak completely dry with paper towels and season with black pepper. Add the oil to the hot pan. Carefully place the steak in the pan and sear, flipping every 30 seconds, for about 5 minutes to build an even crust.
4. Baste with Aromatics: Lower the heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme to the pan. As the butter foams, tilt the pan and use a large spoon to continuously baste the steak with the foaming butter for 30–60 seconds.
5. Rest and Slice: Remove the steak from the pan and place it on a wire rack to rest for 10–15 minutes. Slice the steak against the grain and serve immediately.

Recipe Tips

• How do you add extra flavor? Before you sear the flat sides, use tongs to hold the steak upright and sear the fat cap for 2–3 minutes. Rendering this fat adds a huge flavor bomb and creates a delicious, crispy edge.
• What’s the most reliable way to check for doneness? Use a meat thermometer. For a perfect medium-rare, pull the steak from the pan when the internal temperature reaches 52°C (125°F). The temperature will rise to about 54°C (130°F) as it rests.
• Why shouldn’t you crowd the pan? Never cook more than one steak at a time unless your pan is very large. Crowding the pan lowers the temperature, causing the steak to steam instead of sear, which prevents a good crust from forming.
• Why flip the steak so often? Flipping every 30 seconds might seem excessive, but it helps the steak cook more evenly from edge to center and builds a better, more consistent crust than leaving it for several minutes on each side.

What To Serve With Cast Iron Steak

This steakhouse-quality steak is the star of the plate and pairs perfectly with classic sides:

• Thick-cut French fries (chips)
• Creamy mashed potatoes
• Sautéed mushrooms or creamed spinach
• A simple green salad with a sharp vinaigrette

How To Store Cast Iron Steak

• Refrigerate: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat slices gently in a pan over low heat with a little butter to avoid overcooking.

Cast Iron Steak Nutrition Facts

• Calories: 260 kcal
• Protein: 25g
• Fat: 18g
• Carbohydrates: 0g
• Sodium: 400mg

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

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