This Gordon Ramsay’s Pan-Seared Steak Recipe is a juicy and buttery recipe, which is made with fresh garlic and rosemary. It’s a restaurant-quality dish, ready in about 1 hour and 10 minutes.
Jump to RecipeGordon Ramsay’s Pan-Seared Steak Recipe Ingredients
- 2 ribeye steaks
- Salt + pepper, generously
- 1 tbsp olive oil
- 3 garlic cloves, smashed
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 tbsp butter
- (optional) splash of Worcestershire or red wine
- (optional) herb butter for serving
How To Make Gordon Ramsay’s Pan-Seared Steak
- Prep the oven and steaks: Preheat your oven to 400°F (200°C). Let the steaks sit at room temperature for about 30 minutes. Pat them completely dry with paper towels, then season them heavily on all sides with salt and pepper.
- Sear the steaks: Heat a cast-iron pan over high heat until it is nearly smoking. Add the olive oil. Carefully place the steaks in the hot pan and sear, flipping every 1–2 minutes, for a total of 4–5 minutes to build a deep brown crust.
- Add aromatics and baste: Add the butter, smashed garlic cloves, thyme, and rosemary to the pan. As the butter melts and foams, tilt the pan and use a large spoon to continuously baste the steaks with the hot, aromatic butter. If using, add a splash of Worcestershire sauce or red wine now.
- Finish in the oven: Transfer the entire skillet to the preheated oven. Roast for 5–7 minutes for a perfect medium-rare.
- Rest and serve: Remove the steaks from the pan and let them rest on a warm plate for at least 5 minutes. Top with an extra pat of herb butter if you like, then slice and serve immediately.
Recipe Tips
- How do I get a perfect crust on my steak? The two most important secrets are a very dry steak and a smoking hot pan. Patting the steak completely dry with paper towels is essential for a good sear. Preheating your cast-iron pan until it’s incredibly hot ensures the Maillard reaction creates that delicious, deep-brown crust.
- What does butter-basting do? Spooning the hot, aromatic butter over the steaks as they cook is a classic restaurant technique. It not only adds incredible flavor from the garlic and herbs but also helps to cook the steak gently and keep it incredibly moist and tender.
- Why is resting the steak so important? This is a non-negotiable step for a juicy steak. Resting allows the juices, which have been pushed to the center during the intense heat of cooking, to relax and redistribute throughout the meat. If you cut into it too soon, all that flavor will spill out onto your cutting board.
- How do I know when my steak is done? The most accurate and stress-free way to cook a perfect steak is to use a meat thermometer. It takes all the guesswork out of the process. For medium-rare, you’re looking for an internal temperature of 130-135°F (54-57°C).
What To Serve With Pan-Seared Steak
This classic steak dinner is a centerpiece that pairs perfectly with traditional steakhouse sides:
- Creamy mashed potatoes or crispy french fries
- Roasted asparagus or sautéed green beans with garlic
- A simple wedge salad with blue cheese dressing
- Sautéed mushrooms and onions
How To Store Pan-Seared Steak
Refrigerate: Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat gently in a skillet over low heat or in a low-temperature oven to avoid overcooking it. Leftover steak is also excellent served cold in salads or sandwiches.
Pan-Seared Steak Nutrition Facts
- Calories: 300 kcal
- Carbohydrates: 2g
- Protein: 35g
- Fat: 16g
- Saturated Fat: 8g
- Sodium: 650mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cut of steak?
Yes, this pan-searing and butter-basting method works beautifully for other well-marbled cuts like sirloin, New York strip, or filet mignon.
Can I use dried herbs instead of fresh?
Fresh herbs are essential for this recipe. Dried herbs will burn in the hot butter and will not provide the same aromatic flavor as fresh rosemary and thyme sprigs.
Why does the pan need to be so hot?
A very hot pan is essential for the Maillard reaction, which is the chemical process that creates the deep brown, flavorful crust on the steak.
Try More Recipes:
- Gordon Ramsay’s Sirloin Steak Recipe
- Gordon Ramsay’s T-Bone Steak Marinade
- Gordon Ramsay Steak Marinade Recipe
Gordon Ramsay’s Pan-Seared Steak Recipe
Course: DinnerCuisine: British-AmericanDifficulty: Easy4
servings10
minutes15
minutes300
kcalA perfectly pan-seared ribeye steak with a deep, golden crust, finished in the oven with a rich and flavorful garlic-herb butter baste.
Ingredients
2 ribeye steaks
Salt & pepper, generously
1 tbsp olive oil
3 garlic cloves, smashed
3 sprigs thyme
3 sprigs rosemary
3 tbsp butter
Directions
- Let steaks rest at room temperature for 30 minutes, then pat dry and season heavily.
- Preheat oven to 400°F (200°C). Heat a cast-iron skillet until nearly smoking.
- Add oil, then sear steaks, flipping every 1-2 minutes for 4-5 minutes total.
- Add butter, garlic, and herbs. Tilt the pan and continuously baste the steaks with the melted butter.
- Transfer the pan to the oven and roast for 5-7 minutes for medium-rare.
- Let the steaks rest for 5 minutes before slicing and serving.
Notes
- A meat thermometer is the best tool for ensuring your steak is cooked to perfection.
- Resting the steak after cooking is a crucial step for a juicy result.
- Patting the steak completely dry before seasoning is key to getting a great crust.
- Use a heavy-bottomed pan, like cast iron, for the best heat retention and searing.
