Gordon Ramsay primarily uses sea salt, freshly ground black pepper, fresh rosemary, fresh thyme, and garlic for his steaks, often adding butter to baste during cooking for rich flavor, though some recipes mention red pepper flakes or even coffee/chipotle for spice rubs. The key is simplicity and quality, focusing on fresh aromatics added during the basting phase for fragrance and depth, notes Good Food, Tasting Table, and Kosmo's Q.
How to Make Gordon Ramsay's 4-Ingredient Steak:
Some say you shouldn't season the steak until after you've cooked it — they're wrong. I like to season steaks with pure Maldon sea salt flakes; I never use table salt, which contains anti-caking agents not suited to steak. I season aggressively, throwing handfuls of salt at the steak at the last second before cooking.
The key to a great steak seasoning is coarse ground salt, coarse ground black pepper, dried minced garlic and dried minced onion. The coarse spices will give your steak, burgers or veggies a bold flavor and great texture!
Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. As the steak keeps cooking, it will absorb the flavors of the herbs and butter.
The 3-3-2-2 rule is a simple steak cooking method for ½ to 1-inch thick cuts, involving medium heat, oil, and multiple flips: 3 minutes on the first side, flip and cook 3 minutes on the second side, flip and cook 2 minutes, then flip and cook the final 2 minutes, followed by a 5-minute rest to develop a crust while keeping the inside tender.
The key is salt and butter
"In almost every restaurant worth patronizing," he wrote, "Meat and fish are seared with a mixture of butter and oil." Cooking steaks in a bath of butter, along with a bit of garlic, rosemary, and thyme, is what makes restaurant steaks so succulent.
Salt is essential in creating a fantastic steak. Salting steak before cooking it won't make it taste salty. Instead, salt pulls moisture from the meat, concentrating the beefy flavors. I recommend seasoning steak with kosher salt (not table salt) at least 45 minutes before cooking.
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Onion powder, garlic powder, smoked paprika, cumin, oregano, salt, and black pepper are mainstays in many steak spice blends, which cover a few more possibilities.
CHEF GORDON RAMSAY USES DAIRY FREE BECEL® PLANT BUTTER TO SHOW HOME COOKS HOW TO ELEVATE THEIR COOKING AND BAKING.
Let the Steak Rest
Meat that is cut too quickly loses its natural fluids and becomes dry. One of the key components of the secret to a juicy steak is resting it, which produces a soft, flavorful cut every time it is served.
See how Gordon Ramsay's Steak Marinade comes to life with a combination of soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, pepper, salt, and a hint of red pepper. This straightforward method can turn a 1.5-pound steak into a succulent treat in about 2 hours.
The Bavette steak, often known as the butcher's secret, has long been a hidden gem in the world of beef. This cut, taken from the lower sirloin, boasts a texture similar to flank or skirt steak but with a richer flavor profile that rewards careful preparation.
Seasoning steak too late
A big mistake is seasoning a steak immediately before grilling. It's best to season your steak with coarse sea salt and pepper or Omaha Steaks seasoning 30 minutes before grilling to allow the seasoning to permeate the meat and enhance the natural beef flavors.
"Steakhouses rely on high-heat equipment such as commercial broilers and open-flame grills to create that signature crust," Smith said. Additionally, she mentioned that steakhouses rely on quality thick cuts of meat, as well as cooking techniques like even cooking temperatures and perfected timing.
That's right: Go ahead and plop the ribeye on your cutting board and walk away for—surprise—five minutes (give or take). We know it's super tempting to dive right in, but you should resist slicing your steak for about five to ten minutes after it comes off the heat. The result? A juicier, more flavorful meal.
Here 10 common steak mistakes and how to fix them, so you can master the art of grilling and enjoy a delicious steak every time.
Sear one side until a deep brown crust forms, then flip and cook to desired doneness. Frequent Flips: If you aim for a more even cook throughout the steak with a slightly thinner crust, try flipping every 30 seconds. This method can also result in a slightly faster cooking time.
Ingredients for Steak Seasoning
Steak seasoning: 3 herbs that'll elevate your steak's flavor
Texas Roadhouse Steak Seasoning Ingredients : 2 tablespoons kosher salt 2 teaspoons brown sugar 1 teaspoon freshly ground black pepper ½ teaspoon paprika ½ teaspoon chili powder ¼ teaspoon garlic powder FULL RECIPE Link in First (c.o.m.m.e.)