Gordon's mix & match steak
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Gordon's mix & match steak

Gordon Ramsey selects his favourite cuts of beef and explains how to prepare and cook for the perfect steak dinner

Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Total time

Ready in about 15 mins

Method

  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.
Try

Seasoning

Don't season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.

The pan

Choose a heavy-duty frying pan with a thick base and, ideally, a non-stick coating. Don't overcrowd the pan - cook the steaks one or two at a time, then heat them through in the sauce later.

Tongs

Gordon uses lobster-style tongs for easy turning. Don't turn the steak in the pan until it has had at least a minute of cooking each side. That way it develops a delicious caramelised flavour.

Oils to use

Use groundnut oil for cooking steaks as it can withstand high-temperature cooking without burning and spoiling the flavour. Finish with a little butter at the end of cooking, if you like.

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.

Checking for 'doneness'

Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should be only lightly bouncy; well done will feel much firmer.

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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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  • Binder photo sheena

    03 May 2008

    sheena rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Racimo

    15 October 2008

    Racimo rated this recipe

    5 stars

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  • Binder photo Lee

    18 January 2009

    Lee rated and commented on this recipe

    5 stars

    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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  • Binder photo Marta

    21 March 2009

    Marta rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Geraldine

    12 May 2009

    Geraldine rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo raymondo65

    18 February 2010

    raymondo65 rated this recipe

    5 stars

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  • Binder photo Jillian Chan

    22 February 2010

    Jillian Chan rated this recipe

    5 stars

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  • Binder photo KitKatLovely

    09 April 2010

    KitKatLovely rated and commented on this recipe

    4 stars

    For a steak beginner like myself these instructions are great.

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  • Binder photo The Rochdale Cowboy

    31 May 2010

    The Rochdale Cowboy commented on this recipe

    What does the 'herb sprig' consist of?

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  • Binder photo Parse

    21 August 2010

    Parse rated and commented on this recipe

    5 stars

    Wooo hooooo - I have finally discovered how to cook a cut of ribeye steak perfectly - adding the butter and basting the steak makes ALL the difference!! Thank you Gordon - you rock!!

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  • Binder photo Shazza

    29 September 2010

    Shazza commented on this recipe

    Please help, I love the idea of this sauce, am not really a foody but have a strong sense of smell and I can't, simply cannot 'do' tarragon (or cilantro for that matter!!). I used it once for a fish sauce and found it to be utterly hideous, personally. Oooh, strong words for such a frangrant little piece of greenery. Does anybody out there in cyberland have an alternative herb I could use? Many thanks, Shazza

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  • Binder photo Shazza

    29 September 2010

    Shazza commented on this recipe

    Oh Lord, i see my error, I'm a newbie and am on the wrong page.......Bois boudrin is the recipe that I need to substitute the tarragon in......... :)

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  • Binder photo AimeeP

    10 October 2010

    AimeeP rated and commented on this recipe

    5 stars

    Hooray I finally know how to cook steak without over or under cooking it! Thanks Gordon for such a foolproof guide! Always wondered what oil was best so used groundnut & will follow the suggestion to use avocado oil next time. Served with Gordon's Bois boudrin sauce/marinade which was very easy & made a nice change although hubby says 'steak's best with English mustard!' btw shazza I used fresh basil & it worked well.

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Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Total time

Ready in about 15 mins

Ingredients

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