In a cozy kitchen filled with the savory scents of hearty meals and the sweet aromas of family tradition, there's nothing quite like the sizzle of a good steak hitting a hot iron skillet. Today, darlin’s, I’m sharing a recipe that reminds me of those high-end fancy eateries without having to leave the comforts of home. It’s a copycat of the renowned chef, Gordon Ramsay’s steak marinade, simplified for our homey rural kitchens. The art of a good steak lies not just in the way it’s cooked, but also in how it's seasoned and tenderized before it ever hits the pan. This marinade is perfect for when you want to treat yourself and loved ones to a little something special, infusing the meat with robust flavors that'll make your loved ones tip their hats in appreciation.
Now, when you lay this beautifully marinated steak on the table, you’re going to want some sides that complement its bold taste. I like to serve it alongside a fluffy mound of garlic mashed potatoes, with a crisp garden salad tossed with a simple vinaigrette. And, if you want to get a bit fancy, asparagus spears roasted with a drizzle of olive oil make a fine neighbor to this main dish.
Gordon Ramsay CopyCat Steak Marinade
Servings: 4
Ingredients
- 1/3 cup olive oil
- 3 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 fresh garlic cloves, minced
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 4 steaks of your choice (ribeye or sirloin work wonderfully)
Directions
1. In a medium mixing bowl, whisk together the olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, brown sugar, Dijon mustard, dried thyme, and rosemary.
2. Season the mixture with kosher salt and cracked black pepper, adjusting to your personal taste.
3. Place your steaks in a shallow dish or a resealable plastic bag.
4. Pour the marinade over the steaks, ensuring they are well-coated on both sides. Allow the meat to feel loved by this flavorful bath.
5. Cover the dish or seal the bag, and let your steaks marinate in the refrigerator for at least 30 minutes. For an even richer flavor, I sometimes let them sit overnight—just make sure to turn the steaks once or twice.
6. When you’re ready to cook, preheat your grill or skillet over medium-high heat and cook the steaks to your preferred doneness.
7. Let the steaks rest for a few minutes before serving, allowing the juices to redistribute and the flavors to settle in warmly.
Variations & Tips
- If you're feeling adventurous or just want to add a personal touch, you can include a splash of your favorite bourbon into the marinade for an extra kick.
- For those with a sweeter tooth, a touch more brown sugar can create a beautiful caramelization on the steak’s surface.
- And remember, always let your steak reach room temperature before cooking to ensure an even and perfect cook through and through.
Embrace this recipe with the same love you’d wrap around an old quilt on a cool autumn evening, and enjoy the rich, indulgent experience it brings to your table.
FAQs
1. In a medium mixing bowl, whisk together the olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, brown sugar, Dijon mustard, dried thyme, and rosemary. 2. Season the mixture with kosher salt and cracked black pepper, adjusting to your personal taste.
What is Gordon Ramsay's recipe for steak marinade? ›
How to make Gordon Ramsay's Steak Marinade at home
- Meat. • 12 oz Steak.
- Produce. • 2 cloves Garlic. • 2 sprigs Rosemary.
- Condiments. • 1/3 cup Balsamic vinegar. • 2 tbsp Soy sauce.
- Baking & Spices. • 1/2 tsp Black pepper, Ground. • 2/3 cup Brown sugar, Dark. • 1/2 tsp Kosher salt. ...
- Oils & Vinegars. • 3 tbsp Olive oil.
SEASONING. Don't season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.
What does Gordon Ramsay say about steak? ›
They take them straight out of the refrigerator and they put them into the pan." The key thing to remember is that, as Ramsay puts it, "A steak needs to rest." And this is true whether you're talking about before or after you cook it.
Do steakhouses marinate their steaks? ›
However, every great steakhouse seasons the steaks they cook. Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, garlic, and some type of signature spice. In addition to the seasoning most steakhouse's use a marinade, butter, or some type of baste or finishing liquid.
What not to marinate steak with? ›
Don't use too much salt. Salt will draw moisture out of your meat causing it to dry out and prevent flavor from absorbing in. Salt can be added later, after cooking to taste. Don't reuse marinades or use marinades as a sauce after cooking.
What butter does Gordon Ramsay use? ›
Vermont Creamery Cultured Butter with Sea Salt
Every professional chef I've ever worked with is a snob about butter. And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.
What cut of steak do chefs eat? ›
Most chefs opt for a ribeye as being one of the best cuts of meat.
How to get the perfect steak? ›
For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking. For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking. A well-done steak will take about 12 minutes.
What oil does Gordon Ramsay use for steak? ›
Place a cast iron skillet over direct heat, and heat up some olive oil. Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute.
To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.
What to season steak with? ›
There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.
What is steak marinade made of? ›
In a bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic. Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.
Do you rinse marinade off steak before cooking? ›
Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
What makes meat tender in a marinade? ›
The acid works to soften and flavor the meat by denaturing it. When the proteins are denatured, they create pockets in the meat where flavor enters. Acids also can help soften tough cuts of meat. Acids commonly used include vinegar, tomato juice or citrus juice.
Should you marinate a good cut of steak? ›
Some top-quality steaks can go without a marinade, since they're already full of meaty flavor and, with the right prep, end up juicy and tender without any help from a marinade. Budget-friendly steaks, however, benefit tremendously from marination. You'll be shocked at the difference a good marinade makes!
