This Gordon Ramsay Steak In a Cast Iron Skillet Recipe is a perfectly seared and juicy recipe, which is made with Ribeye steak and garlic herb butter. It’s a restaurant-quality dish, ready in about 10 minutes, plus resting time.
Jump to RecipeGordon Ramsay Steak In a Cast Iron Skillet Ingredients
- 2 Ribeye or New York Strip steaks (about 1–1.5 inches thick)
- 15ml avocado oil or other high-smoke-point oil
- 2.5g coarse salt (like kosher or sea salt)
- 1g freshly cracked black pepper
- 30g unsalted butter
- 2 sprigs fresh rosemary or thyme
- 2–4 garlic cloves, smashed
How To Make Gordon Ramsay Steak In a Cast Iron Skillet
- Temper and Season the Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for at least 30 minutes. Pat them completely dry with paper towels. Season both sides generously with salt and freshly cracked black pepper.
- Heat the Skillet: Place a cast iron skillet over medium-high heat. Heat the pan until it is very hot and just begins to lightly smoke. Add the avocado oil.
- Sear the Steaks: Carefully lay the steaks in the hot skillet, away from you to avoid splatter. Let them sear, without moving them, for about 4 minutes on the first side until a deep, brown crust forms.
- Flip and Baste: Flip the steaks and sear for another 4 minutes on the other side. Lower the heat to medium-low and add the butter, smashed garlic cloves, and rosemary or thyme sprigs to the pan.
- Butter-Baste: As the butter melts, tilt the pan towards you so the butter pools at the bottom. Use a large spoon to continuously scoop the foaming, herb-infused butter and baste the steaks for 1–2 minutes.
- Check for Doneness and Rest: Use a meat thermometer to check for your desired doneness: 49-52°C (120-125°F) for rare, 54-57°C (130-135°F) for medium-rare, or 60°C (140°F) for medium. Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing.
- Slice and Serve: Slice the steak against the grain. To serve, spoon any of the leftover butter, herbs, and garlic from the pan over the sliced steak.
Recipe Tips
- How do you get a perfect crust on a steak? The most important step is to ensure the steak’s surface is completely dry. Pat it thoroughly with paper towels before seasoning. Moisture is the enemy of a good sear; it steams the meat instead of browning it.
- How do I know when my steak is done? While you can use touch tests, the only way to guarantee perfect doneness every time is with an instant-read meat thermometer. It takes all the guesswork out of the process.
- Why add butter at the end of cooking? Butter has a low smoke point and will burn if added to a screaming-hot pan at the beginning. By searing the steak first and then lowering the heat to add the butter, you get all the rich flavor without any burnt taste.
- Why is it important to rest a steak? Resting allows the juices, which have been pushed to the center of the meat during cooking, to redistribute throughout the steak. If you slice it too early, all that flavor and moisture will spill out onto your cutting board, leaving you with a dry steak.
What To Serve With Cast Iron Steak
This classic steak is the perfect centerpiece for a steakhouse-style dinner.
- Creamy mashed potatoes or a baked potato
- Roasted asparagus or broccoli
- Creamed spinach
- A simple wedge salad
How To Store Steak
- Refrigerate: Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. It’s fantastic when sliced thinly for steak salads or sandwiches.
Steak Nutrition Facts
- Calories: 638 kcal
- Protein: 48g
- Fat: 48g
- Carbohydrates: 1g
- Sodium: 1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of steak for a cast iron skillet?
A well-marbled cut like a Ribeye or New York Strip, about 1 to 1.5 inches thick, is ideal. The marbling (intramuscular fat) renders down during cooking, keeping the steak juicy and flavorful.
Why use a cast iron skillet for steak?
Cast iron gets incredibly hot and retains that heat exceptionally well. This allows you to get a deep, even, edge-to-edge crust on the steak that’s difficult to achieve with other types of pans.
My smoke alarm keeps going off. What can I do?
Searing steak at high heat will produce smoke. Ensure your kitchen is well-ventilated by opening a window or using an exhaust fan. Using an oil with a high smoke point, like avocado, canola, or grapeseed oil, also helps minimize smoke.
Try More Recipes:
Gordon Ramsay Steak In a Cast Iron Skillet Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings30
minutes10
minutes638
kcalA restaurant-quality steak with a perfect, deep-brown crust and a tender, juicy interior, finished by basting in garlic-herb butter.
Ingredients
2 Ribeye or NY Strip steaks, 1-1.5 inches thick
15ml avocado oil
2.5g coarse salt
1g freshly cracked black pepper
30g unsalted butter
2 sprigs fresh rosemary or thyme
2–4 garlic cloves, smashed
Directions
- Let steaks rest at room temp for 30 mins. Pat dry and season heavily with salt and pepper.
- Heat a cast iron skillet over medium-high heat until it begins to smoke. Add oil.
- Sear steaks for 4 minutes per side without moving.
- Lower heat, then add butter, garlic, and herbs to the pan.
- Tilt the pan and continuously baste the steaks with the melted butter for 1-2 minutes.
- Check temperature for desired doneness, then remove from pan.
- Rest the steaks on a cutting board for 5 minutes before slicing against the grain.
Notes
- A completely dry surface is essential for creating a deep, even crust on the steak.
- For perfect doneness, an instant-read meat thermometer is the most reliable tool.
- Add the butter only after the initial sear and lowering the heat to prevent it from burning.
- Resting the steak after cooking is a crucial step to ensure it stays juicy and tender.
