Gordon's mix & match steak

Gordon's mix & match steak

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(19 ratings)

Ready in about 15 mins


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1 steak



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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Comments, questions and tips

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12th Apr, 2011
best home cooked steak ever. I would recommend it with Gordon's chunky chips
12th Mar, 2011
best steak even converted my bf to medium rare mmm
15th Feb, 2011
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!
10th Jan, 2011
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?
20th Oct, 2010
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.
10th Oct, 2010
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.
29th Sep, 2010
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......... :)
29th Sep, 2010
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
21st Aug, 2010
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!!
31st May, 2010
What does the 'herb sprig' consist of?


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