Gordon's mix & match steak

Gordon's mix & match steak

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in about 15 mins

Skill level

Easy

Servings

Serves 1

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, November 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
craig916's picture

Great guideline, This was my first time doing steak and this helped make it easy. I didn't bother with the garlic or the sprig because I wanted to taste my fillet as simply as possible, will probably add next time to test.

jocelyn1082's picture

This is the absolute best recipe!! Expect nothing less from Gordon Ramsey, but had to share... AMAZING!!!
Signed up for this site to submit this comment alone!

hjames1623's picture

I made this recipe last night and couldn't believe how delicious it was! A couple years I tried a steak in Beverly Hills and it was the best thing I had ever tasted, I've been trying to duplicate it since then and this is the first thing to even come close. Brilliant! http://thestinkingrose.com/thesteak-la.htm

krisandsammy's picture

Hi, HELP...I am going to try to cook this steak tonight. I am no foodie or even a good cook for that matter but I care about feeding my family well.
I have either rosemary or thyme for the sprig, which one should I use? I am going to use avacado oil and would like to eliminate the butter, how big of a difference will there be in flavor?
Also, I am sure I heard that a steak should always be finished in the oven, can some one explain?

Samantha

bigwizzard's picture

How can a recipe give timings "1½-2½ mins on each side" to cook a steak with no mention of the thickness of the steak??? And also no mention of whether that time is for rare, med rare or done???

And what does "add a swirl of oil" mean? What type of oil??

volaticus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed to the word and my Fillet Steak turned out beautifully! Have the confidence to take the steak out of the pan when it looks like it might need more to the beginner.

yurrnae's picture

Shazza, parsley is a good all-rounder, and has less of a "scent" than some of the other herbs.

nicklangman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Superb again. We used Marsala (for mushrooms) rather than Sherry (we didn't have any Sherry) superb. We could have used Vermouth as well.

munkiezuncal's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gordon's way to cook steaks made the job so easy for a beginner...Thanks Gordon.

nataliasupernova's picture
  • 1
  • 2
  • 3
  • 4
  • 5

best home cooked steak ever. I would recommend it with Gordon's chunky chips

skelly1's picture

best steak even converted my bf to medium rare mmm

maz249's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Never having cooked steak ever, I followed Gordons guide and was pleasantly surprised - unfortunately i am still not keen on steak but the bloke loved it!

aaron168's picture

when i make steak, the first side has a nice brown colour, but when i flip it the other side doesnt get as brown. How can i stop this happening? is it the heat of the pan and the amount of liquid?

hispaniar's picture

hi, maybe i need improve my english before start write about cooking but that's my opinion.
Never Never add salt from the begining. you gonna dry out the meat. that's is basic :S so you can add any herb or balck pepper etc but not salt. when you steak it's done and warm add soft white flaky crystals of salt, i like maldon but you can try any brand.

aimeep's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mamma_greaves's picture

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......... :)

mamma_greaves's picture

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

tfindlow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!

therochdalecowboy's picture

What does the 'herb sprig' consist of?

kitkatlovely's picture
  • 1
  • 2
  • 3
  • 4
  • 5

For a steak beginner like myself these instructions are great.

Pages

Questions

Tips