This Gordon Ramsay Gammon Steak Recipe is a quick and savory recipe. It’s the perfect weeknight dinner, ready in about 15 minutes.
Jump to RecipeGordon Ramsay Gammon Steak Recipe Ingredients
- 2 Edwards Gammon Steaks (1.5cm thick)
- 1 tbsp vegetable oil
- Salt, to taste
- Black pepper, to taste
How To Make Gordon Ramsay Gammon Steak Recipe
- Prep and Season: Pat the gammon steaks completely dry with a paper towel. Season both sides with salt and freshly ground black pepper right before you are ready to cook.
- Heat the Pan: Place a heavy-bottomed frying pan (cast iron or stainless steel is ideal) over medium-high heat. Add the vegetable oil and heat until it is shimmering.
- Render the Fat: Using tongs, hold the gammon steaks upright so the edge with the fat rind is in direct contact with the hot pan. Render this fat for 30–60 seconds until it starts to crisp and release its flavor.
- Sear the Steaks: Lay the steaks flat in the pan. Sear for 3–5 minutes per side. For a perfect crust, turn the steaks every 2 minutes.
- Rest Before Serving: Remove the steaks from the pan and place them on a plate or cutting board. Let them rest, uncovered, for 2 minutes before slicing and serving.
Recipe Tips
- What is the best pan for searing? A pan that holds heat well is essential for a good sear. Use a cast iron or stainless steel skillet. Non-stick pans typically don’t get hot enough to create that perfect, golden-brown crust.
- Why should you render the fat first? Rendering the fat edge isn’t just for show; it’s crucial for flavor. It melts some of the fat into the pan, which then helps to cook and flavor the steak itself, and it creates a delicious, crispy edge.
- How do you rest a steak properly? Rest the steak uncovered on a plate. Don’t cover it with foil, as the trapped steam will soften the crust you worked hard to create. Resting allows the juices to redistribute, ensuring the steak is tender and juicy.
- How should you slice gammon steak? For maximum tenderness, identify the direction of the muscle fibers (the grain) and slice against them.
What To Serve With Gammon Steak
Gammon steak is a British pub classic and pairs perfectly with traditional accompaniments:
- A fried or poached egg on top
- A grilled pineapple ring for a sweet and savory contrast
- Chunky chips (thick-cut fries)
- Garden peas or mushy peas
How To Store Gammon Steak
- Refrigerate: Store leftover cooked gammon steak in an airtight container in the refrigerator for up to 3 days. It can be eaten cold in sandwiches or reheated gently in a pan.
Gammon Steak Nutrition Facts
- Calories: 157 kcal
- Protein: 22g
- Fat: 7g
- Carbohydrates: 1g
- Sodium: 1100mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between gammon and ham?
Gammon is raw, cured pork leg that needs to be cooked. Ham is pork leg that has been cured and is already cooked or smoked, ready to eat. Essentially, gammon becomes ham once it’s cooked.
Do I need to soak the gammon steak before cooking?
While large gammon joints often require soaking to remove excess salt from the curing process, modern gammon steaks typically do not. They are cut and prepared to be cooked directly. If you are particularly sensitive to salt, a quick 15-minute soak in cold water won’t hurt.
Why did my gammon steak turn out tough?
The most common cause of tough gammon is overcooking. Because it’s a relatively thin cut, it cooks very quickly. Searing it for just a few minutes per side is all that’s needed. Resting the steak after cooking is also essential for a tender result.
Gordon Ramsay Gammon Steak Recipe
Course: DinnerCuisine: BritishDifficulty: Easy2
servings5
minutes10
minutes157
kcalA classic pub-style gammon steak, perfectly seared with a rendered fat edge for maximum savory flavor and a juicy finish.
Ingredients
2 Gammon Steaks (1.5cm thick)
1 tbsp vegetable oil
Salt and black pepper, to taste
Directions
- Pat the gammon steaks dry and season both sides with salt and pepper.
- Heat oil in a cast iron or stainless steel pan over medium-high heat.
- Use tongs to render the fat edge of the steaks for 30-60 seconds.
- Lay the steaks flat and sear for 3-5 minutes per side, turning every 2 minutes.
- Remove from the pan and rest uncovered for 2 minutes before serving.
Notes
- For the best crust, use a cast iron or stainless steel pan, not non-stick.
- Rendering the fat rind first is key for flavor and creating a crispy edge.
- Always rest the steaks uncovered to prevent the crust from getting steamy and soft.
- For the most tender bite, be sure to slice the steak against the grain.
