Gordon Ramsay Grilled Ribeye Steak Recipe
Gordon Ramsay’s grilled ribeye steak is the steak that changed my grilling game. I remember my first attempt — I went from a missing perfect sear to a steak so tough it could’ve been used as a hockey puck. But after learning the right techniques and respect for the ingredients, I discovered just how juicy, tender, and flavorful this cut can be. Trust me, with the right prep, seasonings, and cooking method, you’ll achieve a steak that dazzles in both taste and presentation. Let’s roll up those sleeves and dive into a recipe that gives you the confidence to take on the grill like a pro.
Recipe at a Glance – gordon ramsay’s grilled ribeye steak
Gordon Ramsay's Grilled Ribeye
Ingredients
Equipment
Method
- Let ribeye rest at room temperature for about 30 minutes before grilling.
- Season the steak liberally with salt and pepper, about 2 teaspoons of salt for a 500 g steak.
- Preheat the grill to a high temperature, around 232°C (450°F).
- Sear the ribeye for 4-5 minutes on one side without touching it to develop a crust.
- Turn the steak using tongs and baste with melted butter or oil. Cook on the cooler side at about 175°C (350°F) to reach desired doneness.
- Check internal temperature with a meat thermometer; aim for 54°C (130°F) for medium-rare or 60°C (140°F) for medium.
- Let steak rest for 5-10 minutes before slicing to allow juices to redistribute.
- Mix soy sauce, Worcestershire sauce, and Dijon mustard for a quick sauce.
- For compound butter, mix softened butter, garlic, lemon zest, and parsley. Chill and slice to melt over the hot ribeye.
- Roast veggies like asparagus or zucchini at 218°C (425°F) for about 20 minutes for a perfect side.
Nutrition
Notes
Love this recipe?
Give us 5 stars and comment!Core Ingredients for Grilled Ribeye
Steak Cut Selection
The key to making Gordon Ramsay’s grilled ribeye steak is choosing the right cut. Go for a well-marbled ribeye, ideally around 1 to 1.5 inches thick. This thickness leads to a juicy steak that cooks evenly. Look for steaks with a good mix of red meat and white fat—this marbling adds flavor and tenderness.
Essential Seasonings
Let’s keep it simple! Salt and pepper are essential here. Stick with coarse sea salt and freshly cracked black pepper. Use about 1 teaspoon of salt per pound of meat. This enhances the natural flavor of the steak without overwhelming it.
Aromatic Components
For an extra touch, add some fresh herbs. Rosemary or thyme works wonders. Toss a few sprigs onto the grill to give the steak an aromatic boost. Just a handful will do; too much might overpower that lovely ribeye flavor.
Quality Fat or Oil
Choosing the right fat or oil makes a difference. Use a high-smoke point oil like canola or grapeseed, or better yet, brush the steak with melted butter. About 1 tablespoon is perfect. This helps you achieve a nice sear while adding richness.
Prep and Technique
Room Temperature Resting
Before grilling, let your ribeye sit out a bit. Rest it at room temperature for about 30 minutes. This helps it cook more evenly. Putting a cold steak on a hot grill can lead to raw centers and charred exteriors.
Trimming and Scoring
Trim any excess fat to avoid flare-ups, but keep some for flavor. A bit of scoring on the fat cap can also help—just cut shallow slashes to create a crosshatch pattern. This helps the fat render beautifully, increasing taste and tenderness.
Proper Seasoning Technique
When seasoning, don’t hold back! Apply salt and pepper generously on all sides. Use about 2 teaspoons of salt for a 1-pound steak. Rub it into the meat with your fingers to make sure it sticks. If you want a bolder flavor, let it sit for an hour before grilling.
Choosing Grill Setup
Grilling can be done over charcoal or gas, both adding their own charm. For Gordon Ramsay’s grilled ribeye steak, using direct heat is important. Make sure your grill is preheated to a high temperature—around 450°F (232°C). This way, you’ll get those mouthwatering grill marks and a nicely charred crust.
Cooking Steps
Searing Time and Technique
Sear your steak for about 4-5 minutes on one side without moving it. That’s when the magic happens. Use tongs to turn it—aim for that perfect crust without losing juices. Remember, don’t press down; let the steak do its thing!
Heat Control on Grill
After the initial sear, move the steak to a cooler side of the grill for indirect cooking. Lower the heat to around 350°F (175°C) and let it finish cooking to your preferred doneness. This step is key for a juicy interior.
Basting While Cooking
Want to make this ribeye even better? Baste it with melted butter or olive oil after flipping. Use about 1-2 tablespoons and a spoon to drizzle it over. This adds richness and helps you achieve a beautiful glaze on the steak.
Final Temperature Check
Always keep a meat thermometer on hand. Aim for 130°F (54°C) for medium-rare and 140°F (60°C) for medium. Insert the thermometer into the thickest part of the steak. After removing it from the grill, let it rest for a few minutes so the temperature can rise a bit.
Sauces and Accompaniments
Simple Steak Sauce
For a quick, flavorful sauce, mix soy sauce, Worcestershire sauce, and a dollop of Dijon mustard. About 2 tablespoons each will give you a nice kick that goes perfectly with the ribeye.
Compound Butter Options
Create a compound butter by mixing softened butter with herbs. Incorporate 1 tablespoon of garlic, lemon zest, and parsley. Chill it and slice it into rounds to melt over your hot steak. It’s like a flavor explosion on your plate.
Side Vegetable Pairings
Roasted vegetables like asparagus or zucchini go well with ribeye. Toss them with a bit of olive oil and seasoning, then roast at 425°F (218°C) for about 20 minutes. They’ll complement that steak’s richness without stealing the show.
Potatoes or Grains
Serve classic sides like buttery mashed potatoes or a hearty farro dish. Aim for about 1 cup of potatoes (or grains) per serving. They soak up all the juices from the steak and create a well-rounded plate.
Troubleshooting
Achieving Perfect Sear
If you’re not getting that lovely crust, your grill may not be hot enough. Make sure it’s preheated properly. Also, don’t overcrowd the grill; give your steaks some space to breathe and sear.
Preventing Overcooking
To avoid ending up with a tough steak, keep an eye on the temperature. Use a good meat thermometer; it’s your best tool against overcooked meat. Pull it off the grill just shy of your target temperature.
Resting Issues
Let your ribeye rest for about 5-10 minutes after cooking. This allows the juices to redistribute. If you cut too soon, you’ll end up with a mess. Patience is the secret to great steak.
Flavor Balance Problems
If your steak tastes flat, it’s likely a seasoning issue. Always remember to season generously. A pinch of finishing salt just before serving can bring everything together nicely. Making these tweaks is part of the cooking experience!
Step-by-Step Video: Gordon Ramsay’s Ribeye Recipe | The F Word
FAQ – gordon ramsay’s grilled ribeye steak
How hot should my grill be?
Preheat your grill to high heat, around 450°F to 500°F, for optimal searing.
How long do I cook ribeye steak?
Grill each side for about 4–6 minutes, depending on desired doneness.
Should I marinate ribeye steak?
While not necessary, a simple marinade can enhance flavor; just avoid overpowering the steak’s natural taste.
How do I achieve the perfect sear?
Ensure the grill is hot enough, pat the steak dry, and don’t move it too soon after placing it on the grill.
Before you start cooking…
Mastering Gordon Ramsay’s grilled ribeye steak feels like hard-earned victory after a marathon. That glorious crust, the juicy interior — when done right, it’s a transformation that will make you a grilling aficionado. Each bite should burst with flavor and showcase the mouthwatering juiciness that can only come from the perfect ribeye. As you sink your teeth into your masterpiece, relish that moment of triumph. Now it’s your turn — make it bold, make it yours.
