Gordon Ramsay’s Cast Iron Steak Recipe is a masterclass in simplicity and flavor. It showcases how a superbly seared steak, with its rich, caramelized crust and tender, juicy interior, can be achieved with just a few key ingredients and techniques. Using a cast iron skillet for even heat distribution, Ramsay enhances the steak’s natural flavors with classic seasonings and aromatics like garlic and herbs.
Actual Recipe:
Directions:
00:00 Use a hot pan to sear the steak, not boil it; season well with coarse grains of pepper and let the steak reach room temperature before cooking.
00:28 Lay the steak away from you in the pan and sear until it develops a nice color, rendering the fat as well.
01:08 Flip the steak every minute for even cooking, adding unpeeled garlic for flavor.
01:22 Introduce thyme for fragrance and use tactile cues on your hand to gauge doneness from rare to well-done.
01:35 Baste the steak in melted butter, garlic, and thyme for an enriched flavor; start with olive oil to prevent burning.
02:07 Allow the steak to rest off the heat before slicing to retain its juices
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He didn't use rosemary. Its thyme
I guess we don’t get to see how it came out 🙄
Now that we know what not to do we can get started 👏
This is garbage. I dont have a Michelin star, but I only eat the same four dishes every week. Cheeseburgers for lunch, steak 3× for dinner, chicken 3× and cod once a week. But those four dishes are so good that I still close my eyes as they roll back and I think "this is how crack feels."
Heres what he did wrong:
1. The steaks are too thinly sliced, they should be at least 1" but 1.5 – 2.0 is better.
2. He said to use rough cracked pepper, dont. Use fine ground. The rough cracked stuff will lift your steak off the pan preventing a good sear and possibly burning the pepper.
(If you are cooking over a charcoal grill, the rough cracked pepper is better. It gives little spikes of pepper flavor that I really like, but dont use that in a pan)
3. A steak should be served rare or medium rare. His pan wasn't hot enough to get a good golden brown sear and be cooked med-rare. The pan needs to be ripping hot, if your smoke detector isnt going off, its not hot enough. That steak came out med or med-well. If you have a charcoal grill, that is the best. For the home cook who must do it indoors, learn the reverse sear method and apologize to your neighbors for your smoke alarm going off all the time.
4. Save the touch temperature reading for the people pumping out 70 steaks a night. Youre doing a few, you can take the time to measure the temperature and be sure its safe. Besides it takes a while to accurately gage it. It takes practice like any skill. If you want to practice it, simply touch it before resting and learn to get a feel for whats right. But use the thermometer to be sure its right, first.
5. Resting. He pulled them, slapped them on a cutting board and said let them rest. In fact you want to put them on a sheet pan with a grate (best to use the same one you used for the reverse sear) and cover them with tin foil. Let it go 5 minutes unless it's big like a 3+ lb tomahawk, then give it 10 minutes.
After cutting and plating, pour those juices collected in the sheet tray back over the steak.
As to why Im watching if I dont think hes good (his cheeseburger video is trash too), i dont personally like butter basting as he demonstratedin the video. I love butter but on potatoes or vegetables (and my cod). I feel the butter competes with the beef flavor and I just love the beef flavor, it doesnt need butter. But I developed a recipe tonight that I think will give me much of the same benefits of the butter basting, without the beef being overwhelmed. I just needed to confirm the herb used was thyme and not rosemary.
Did you make a video about cooking a fillet steak that involved using a whole Garlic (cut in half)? It all then went in the oven.. great recipe but I can no longer find it 😥
just made it and its fucking amazing.
all nonsense, this is how you do not want to make a steak!
He doesn’t show the results. I suspect the meat was overdone.
olive oil? For high heat should you use a high heat oil like avocado oil?
How many minutes? Medium Rare
Cook that shit on a BBQ like a real man
Butter on steak is like putting ketchup on it. Why ruin a fine steak by making it taste like butter. Practically deep frying it in oil is stupid also.
What temperature is the pan?
please fire whom ever did the audio for this video
Great quick video. Straight to the point & Nothing else needed 👌
Thank you
Guy has no idea what he’s doing
I cooked up some ribeyes for me and the gf this past weekend,I made a season blend and rolled the edges in it in addition to seasoning the flats,medium rare,basted in butter and rosemary,turned out incredible.
leave it before slicing you fool! At least 5 mins.
do the fat cap first. And be aware the pepper will burn…
Was it just me , but I seen Him more than the damn food. Like what would a camera man have a side angle in the food and the pan, not looking downward. I know he is famous but we didn't even see the steak in the end or ever in its entirety makes no sense.
Tried to replicate what you were doing and our t bones turned out perfectly!
What about the wrist?
Did he just lay the cooked steaks down where he had his raw states? Hopefully it got cleaned and we missed it during editing.
Bad camera work
I like that it's no bs. Done in 2 minutes and I totally got it
All I can think when he says turn them every minute is Letterkenny "seems like over handling em bud" 😂
I use a thermometer, like the real experts recommend.
wait are you supposed to use olive oil or not i bought olive oil because i heard him say it but then every were else i have looked it says dont use olive oil in cast iron pan
First time cooking a steak and like Gordon says, BEAUTIFULLY done! Simple video that will yield an excellent result.
If you knew anything about cooking steaks you would know you never cook with butter and you never turn your steak more than once……..
Sorry, but that didn’t look like a cast-iron pan to me. And the sound it made when he laid it down on the cooktop.
Just said "hot pan" didn't say temp. Not a professional.