Why You’ll Love This Recipe
This Ultimate Gordon Ramsay Steak Marinade Recipe is inspired by Gordon Ramsay’s signature style—bold, refined, and packed with flavor. It transforms an ordinary cut of beef into a restaurant-quality steak with notes of garlic, rosemary, mustard, and a punch of umami. Whether you’re grilling or pan-searing, this marinade adds depth, tenderness, and a rich, savory finish. Perfect for impressing guests or treating yourself to a steakhouse experience at home.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 2 garlic cloves, minced
- 1 sprig fresh rosemary, chopped
- 1 sprig fresh thyme, chopped
- 1 teaspoon cracked black pepper
- ½ teaspoon sea salt
- 2 steaks (ribeye, sirloin, or filet mignon work best)
Directions
- In a bowl, whisk together olive oil, soy sauce, Dijon mustard, Worcestershire sauce, and balsamic vinegar until well combined.
- Stir in the minced garlic, rosemary, thyme, cracked black pepper, and sea salt.
- Place the steaks in a zip-top bag or shallow dish. Pour the marinade over the steaks, ensuring they’re fully coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2–3 hours.
- Remove steaks from the marinade and let them rest at room temperature for 20 minutes before cooking.
- Grill or pan-sear to your desired doneness, allowing a nice crust to form on each side.
- Let the steak rest for 5 minutes before slicing and serving.
Servings and Timing
Servings: 2 steaks
Prep Time: 10 minutes
Marinate Time: 2–3 hours (minimum 30 minutes)
Cook Time: 8–10 minutes
Total Time: About 3 hours including marinating
Variations
- Spicy Kick: Add ½ teaspoon chili flakes or a dash of hot sauce.
- Herb Swap: Use sage or oregano if you don’t have rosemary or thyme.
- Asian Twist: Replace balsamic vinegar with rice vinegar and add a teaspoon of sesame oil.
- Sweet Touch: Mix in 1 teaspoon of honey or brown sugar for a caramelized crust.
Storage and Reheating
- Marinated Raw Steaks: Store in the fridge for up to 24 hours.
- Cooked Steaks: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat in a skillet over medium-low heat or wrap in foil and warm in a 300°F (150°C) oven until heated through. Avoid microwaving to preserve texture.
FAQs
Can I freeze the steak in the marinade?
Yes! Combine steak and marinade in a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge overnight before cooking.
What’s the best steak cut for this marinade?
Ribeye, sirloin, and filet mignon are excellent, but this marinade works on cheaper cuts like flank or skirt steak too.
Do I need to pat the steak dry before cooking?
Lightly patting the steak dry helps create a better sear and crust. Don’t wipe off all the marinade—just excess moisture.
Is it okay to marinate overnight?
Yes, but avoid going over 24 hours or the acid may start to break down the meat too much, affecting texture.
Conclusion
This Ultimate Gordon Ramsay Steak Marinade brings rich, herby, and savory layers to any cut of beef. It’s simple yet powerful, elevating home-cooked steak into a gourmet experience. Try it once, and it may become your go-to for every steak night!