Gordon Ramsay has a few favorite cuts, but frequently highlights the Filet Mignon (Fillet Steak) for its tenderness and classic appeal, often cooking it with rich basting and a zesty gremolata, while also praising the flavor-packed, well-marbled Rib-eye for its rich taste and texture.
For celebrity chef Gordon Ramsay, one particular cut of steak ranks among his all-time favorites. As outlined in a cooking tutorial on Ramsay's "The F Word," that cut of meat is the tender and luxurious filet mignon.
Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we're focussing on Jamie's favourite – feather steak (also known as flat iron steak). Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied.
Bursting with pure, unmatched flavor, the ribeye reigns supreme for steak cuts. Taken from the rib section, the ribeye is known for its deep marbling. You can often tell just by looking at meats in the grocery store that ribeye has more white lines of fat that weave through the meat.
Gordon Ramsay Steak brings you the finest cuts of meats dry-aged to perfection. All six Gordon Ramsay Steak locations showcase an aesthetic of the local spirit from Las Vegas to Baltimore, but one trait remains the same. Gordon Ramsay Steak encompasses an exquisite menu from Michelin-starred Chef Gordon Ramsay.
Celebrity chef Gordon Ramsay uses to a go-to beef blend of chuck, brisket, and short rib to make his famous beef burger patties. Douglas McDonald you could definitely still taste it and there's no way Gordon Ramsay is going to put sausage in one of his burgers 🤦🏽♀️🙄. Sharon Gaines then don't eat it. ...lol.
Best Cuts of Steak
Skirt Steak Is Bobby Flay's Favorite Cut For A Big Gathering
While the cut is naturally tougher than your average tenderloin, sirloin, or ribeye, it can warrant some incredibly delicious results to its consumer. Flay continued expressing his love for the cut by saying, "It's got tons of flavor, it's economical ...
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
The top 5 steaks consistently include the Ribeye (rich flavor, marbling), Filet Mignon/Tenderloin (ultimate tenderness), New York Strip/Sirloin (great balance of flavor and tenderness), T-Bone/Porterhouse (combo of strip and tenderloin), and often the flavorful Flat Iron or Hanger steak, with marbling and tenderness being key factors.
Filet Mignon
Because this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available. Cooking method: Because filet mignon is so tender, it is best cooked using dry heat methods such as grilling or broiling.
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. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together.
What all this means is that the best cooking medium for a steak is actually plain old oil. And make sure to use plenty of it so that your steak cooks nice and evenly.
Fieri spoke with Food & Wine about why the tri-tip is such a great budget-friendly steak. He said, "If you get a chance to do a tri-tip and you can cook it and you can get it to a nice medium-rare and cut it on the bias against the grain, I think it's one of the best pieces of meat you could ever get [...]
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), a common and treatable form of skin cancer, which required surgical removal from his jawline near his ear in late August 2025, leading him to share his experience online to urge fans to use sunscreen and protect their skin. He posted photos of his bandages, emphasizing sun safety and thanking his medical team.
The 3-3-3 rule for steak is a simple guideline for getting a great sear and even cooking: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes (or use indirect heat) to finish to your desired doneness, then rest. This method, often adapted for thicker cuts, focuses on building a crust and gently bringing the interior to temperature for a juicy result, with some variations suggesting a 3-3-2-2 rule for more precise control.
The ribeye consists of the longissimus dorsi (heart), complexus, and spinalis (also known as the crown or cap).
That big, beefy flavor comes from two things that filet mignon lacks: bone and fat. Bone-in cuts like the porterhouse, New York strip, and Anthony Bourdain's favorite bone-in ribeye all benefit from generous marbling — thin streaks of fat that melt during cooking, making every bite taste rich and succulent.
Rump is taken from the backside of the animal where the muscles have worked hard resulting in a denser texture. This means rump can have slightly more chew resistance than fillet, sirloin or rib-eye, however it comes with a fuller flavour.
Famed chef Bobby Flay and his wife, “Law & Order: SVU” actress Stephanie March, split after she discovered he was having an affair with a young aide, says a close friend of March. March, 40, learned of the betrayal shortly after Thanksgiving, said actress/writer Maia Madison.
Rib-eye: The chef's favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat.
Steak Marinade Don't Lose This Here's the recipe for a Classic Steak Marinade that will take your steak to the next level with rich flavor and tenderness: Ingredients - 1/4 cup olive oil - 1/4 cup soy sauce - 2 tablespoons Worcestershire sauce - 2 tablespoons lemon juice - 2 tablespoons balsamic vinegar (optional, for ...
Filet Mignon
This leads to an extremely lean cut of beef that is melt-in-your-mouth tender. Filet mignon is often referred to as the king of steaks, and that is with good reason. Traditionally, this steak has been the most expensive and quintessential steak lover's steak.
Choosing between ribeye and sirloin depends on your taste and the occasion. Ribeye is an excellent choice if you love a juicy, flavorful steak with rich marbling. Sirloin is perfect for a leaner option with a firm texture. Think about how you plan to cook the steak, too.
Filet mignon is taken from the small end of the tenderloin (called the short loin) and is known as the “king of steaks.” It can often be cut with a fork, it's so tender.