Gordon's mix & match steak

Recipe uploaded by

Gordon Ramsay

5 ratings

Recipe by Gordon Ramsay

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1. Video tutorial: Cooking steak

1. Choosing your steak
   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. Cook with the surrounding fat still attached, then remove after cooking, if you prefer. The fat adds flavour as well as basting the meat during cooking.
   Fillet: The most expensive cut. Allow 100-125g per head. It is very lean and, because it has short fibres, very tender. Ask for a piece cut from the middle of the fillet, not the end. Also, ensure that the butcher removes the sinewy chain that runs down the side. I like to cook my steaks split in half lengthways, not the usual round medallion shape.
   T-bone: Generally 350-400g each, including bone. It has a good marbling of fat with a layer of creamy fat on one side - this should be left on for cooking, then removed if you like. You get about 200-250g of meat, with a sirloin on one side of the bone and a fillet on the other. You also get some marrow in the bone which can be spread on the cooked meat.
2. 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. For fillet steak, cook the rounded edges too, turning to seal them well.
3. If you're cooking fillet or rib-eye steaks, add a knob of butter to the pan, allow to foam a little and baste the steaks. T-bone steak has plenty of fat, so simply spoon it over the meat as it renders down. Remove steaks to a plate and allow to rest for at least 5 mins. Trim off any unwanted fat.
4. Slice fillet or rib-eye steak along the grain, then arrange on a plate with your chosen sauce and side dish. My personal preferences are for rib-eye with mushrooms and the shallot & red wine sauce; fillet steak with oven chips and bois boudrin; and T-bone with wilted spinach and mushroom sauce.

Resting

The cooked steak needs to rest for at least 5 mins and will retain its heat in a warm place for about 10 mins.

Latest comments and suggestions

• Tony the Brit.

  17 February 2008

  Tony the Brit. commented on this recipe

  Come on guy's. Leave a response to Gordon's recipes. He is the worlds best at what he does. I can't believe there are no comments. Tony the Brit Bremen, Georgia USA

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• sheena

  03 May 2008

  sheena rated and commented on this recipe

  

  i've done Gordons steaks a couple of times i've made the shallot & red wine sauce & also the mushroom, sherry& grain mustard sauce they were both great my husband enjoyed the sauces also & he usually doesn't have a sauce with his steak the chunky chips are fab also.

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• Ryans Grub

  02 July 2008

  Ryans Grub commented on this recipe

  Use Avocado Oil - brings out the flavour of the meat and has a high cooking temperature!

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• nouchi

  16 July 2008

  nouchi commented on this recipe

  if i dont wanna use redwine wat ingridient do i use instead?

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• tessott

  21 August 2008

  tessott commented on this recipe

  I LOVE Gordon Ramsay! His recipes are perfection, his TV shows are fabulous, his kids are beautiful, and I personally find him sexy as!!!

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• Racimo

  15 October 2008

  Racimo rated this recipe

  

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• Lee

  18 January 2009

  Lee rated and commented on this recipe

  

  Ryb-eye steak medium rare "DONE"! Great technique for getting your steak cooked the way you want it, thanks Gordon ! Oh & when the steak was cooked I threw a few mushrooms in the butter & juices left in the pan & crushed a clove over the mushrooms for a nice Garlic mushroom acompaniment to the steak ! Loved the oven chip recipe too, really easy! Going to use goose fat instead of olive oil for the chips next time !

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• Marta

  21 March 2009

  Marta rated this recipe

  

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• jen

  26 March 2009

  jen commented on this recipe

  What a fantastic recipe i used ribeye steak and it was the best. Made my own sauce with mushrooms onion and creme fraiche.... fab. Two sons said it was the best steak they had ever eaten and want it every week. Will be using this site more often now and will keep you posted on how my cooking goes.

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• yummie

  01 May 2009

  yummie commented on this recipe

  any recipe from gordan is good for me, what a fantastic chef

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• Geraldine

  12 May 2009

  Geraldine rated and commented on this recipe

  

  I have cooked all types of the steaks and sauces that Gordon has used, just superb...Rib eye and sauce is planned again this weekend!

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• jonnyboy5649

  26 July 2009

  jonnyboy5649 commented on this recipe

  There is nothing like a beautiful steak, it melts in your mouth and can leave you thinking about its flavor and texture for days. Unfortunately it is often an expensive gamble what you might be served in a restaurant and I simply can't bare the disappointment. Thank you Gordon for these great recipes of yours; I can now cook lovely fillet steaks and share them with my close friends at a fraction of restaurant prices. This has become one of life's greatest pleasures!

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Ingredients

• 1 steak
• oil
• 1 whole garlic clove
• herb sprig
• butter , for fillet or rib-eye steaks

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Serves 1

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Ingredients

• 1 steak
• oil
• 1 whole garlic clove
• herb sprig
• butter , for fillet or rib-eye steaks

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