Gordon's mix & match steak

Gordon's mix & match steak

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(21 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-


  • 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 a dairy product made from separating whole milk or cream into fat and…


  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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19th Mar, 2018
The recipe is simply excellent and very easy to make. Before you make any adjustments cook this as per the recipe, I sincerely doubt anyone can improve it!
4th May, 2015
Your My Favorite Chef Gordon, I've always had a problem with getting my steaks not done enough or too done...I followed this recipe and got so many compliments on the steaks Thank you so much...I joined just so that I could give a 5 star review and compliment you :)
28th Sep, 2013
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.
25th May, 2013
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!
16th Apr, 2013
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
15th Jan, 2012
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
8th Jan, 2012
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??
27th Nov, 2011
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.
22nd Sep, 2011
Shazza, parsley is a good all-rounder, and has less of a "scent" than some of the other herbs.
7th Jun, 2011
Superb again. We used Marsala (for mushrooms) rather than Sherry (we didn't have any Sherry) superb. We could have used Vermouth as well.


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