Gordon Ramsay Cast Iron Steak Recipe

The First Time I Screwed This Up…

I scorched the pan, smoked out the kitchen, and served a steak with the chew of a tire. Thought I just needed a hot pan and butter. That’s where most people go wrong: they try to cook steak like they’re flipping pancakes—once, nervously, and too late.

Then I studied Gordon’s method. His cast iron steak isn’t just about heat—it’s about rhythm. It’s a flip-every-30-seconds, baste-on-the-finish, temp-checking, fat-rendering system that gives you command over your steak like never before.

Here’s how I learned to master it—and how you will too.

Why This Works (And Where Most Go Wrong)

Gordon’s method fixes three major home cook mistakes:

1. Fear of flipping.
Most people think flipping a steak once gives it a better crust. Wrong. Ramsay flips it constantly—every 30 seconds. This builds an even sear while keeping the center pink and tender.

2. No dry brine.
You need to salt the steak early—at least 2 hours before—and let it dry in the fridge. That’s your cheat code for better crust and deeper beef flavor.

3. Wrong fat, wrong heat.
Butter burns. That’s why he starts with high-smoke-point oil for the sear, then adds butter later to baste. You get the flavor without the burn.

Ingredients That Actually Matter

• 1 steak (1–1.5 inches thick, ribeye or NY strip preferred): Marbled = flavor. Thicker = easier temp control.
• Kosher salt: Bigger crystals = better crust. Salt it early.
• Black pepper: Only add right before cooking. Burnt pepper tastes bitter.
• 1–2 tbsp avocado oil (or grapeseed oil): High smoke point = clean sear.
• 2 tbsp unsalted butter, diced: Adds richness without burning early.
• 2 garlic cloves, smashed: Infuses the basting butter.
• 2 sprigs rosemary + 8–10 sprigs thyme: Fresh only. Dried burns and turns acrid.

Don’t swap fresh for dried unless you like bitter herbs and regret.

How To Make Gordon Ramsay Cast Iron Steak

Step 1: Dry brine the steak.
Season it generously with kosher salt on all sides at least 2 hours before cooking. Place it uncovered on a rack in the fridge. Take it out 30 minutes before cooking to hit room temp.

Step 2: Heat your cast iron to blazing.
Put a 12-inch cast iron skillet on high heat for 5–7 minutes. It should be smoking hot. Literally.

Step 3: Dry the steak and season with pepper.
Right before it hits the pan, pat the steak bone-dry. Add fresh ground black pepper.

Step 4: Sear with control.
Add oil to the pan. Immediately lay the steak in. Flip every 30 seconds. This builds a deep crust without overcooking the inside. Do this for 5 minutes for medium-rare (adjust time for thickness).

Step 5: Butter baste like a pro.
After the last flip, drop the heat to medium. Add butter, garlic, rosemary, and thyme. Tilt the pan, and baste the steak with a spoon for 30–60 seconds. The butter will foam—perfect.

Step 6: Let it rest, don’t touch.
Remove the steak. Place it on a plate or board. Let it rest for 10–15 minutes. Do not skip this.

Step 7: Slice and serve.
Cut against the grain. Taste before adding finishing salt. Serve with nothing—or everything.

What Gordon Ramsay Says About This Dish

“Flip it. Keep flipping. That’s how you get that edge-to-edge pink.”
— from Ramsay’s MasterClass
This completely changed how I cook steak. It feels wrong at first—until you taste it.

“Butter’s for basting, not searing.”
I used to toss butter in at the start. Burnt every time. Now I add it late, just like he does.

“Season early—salt changes the structure of the meat.”
Salting ahead of time drew out moisture, then reabsorbed into the steak. Crust = insane.

What I Got Wrong (And How I Fixed It)

• Used butter too early: Burned the pan, wrecked the flavor. Solution: Wait until the end.
• Didn’t rest the steak: Juices bled everywhere. Fix: 10–15 minute rest = juicy slices.
• Only flipped once: Overcooked edges. Fix: 30-second flips create even doneness.
• Skipped the dry brine: The crust wasn’t there. Now I always salt ahead of time.

Variations That Actually Hold Up

• Add chili flakes or smoked paprika to the basting butter for a little heat.
• Swap thyme for sage if using pork chops—amazing with the same technique.
• Use ghee instead of butter if you want less dairy but still rich flavor.

Do NOT use olive oil to sear. It’ll burn and ruin everything.

Pro Tips That Change the Game

• Render the fat cap: Hold the steak upright with tongs and sear the fat for 2–3 minutes. Crispy, golden beef fat = flavor bomb.
• Use a thermometer: Pull it at 125°F (52°C) for medium-rare. Rest takes it to 130°F (54°C).
• Don’t crowd the pan: One steak at a time unless you like steaming your meat.

Storage + Leftover Move

• Fridge: Cool fully, store in airtight container for 3 days.
• Freezer: Wrap tightly. Keeps for 2 months.
• Reheat: Cast iron on medium heat with oil. 2–3 minutes per side. Or slice and flash it in a hot pan with a touch of butter.

Leftover move: Slice it cold, toss with arugula, shaved parmesan, lemon juice, and olive oil for a killer steak salad.

FAQs – Covering Search Intent

Q: What cut does Gordon Ramsay use for cast iron steak?
A: Ribeye or NY strip—thicker cuts with good marbling. No thin cuts; you’ll overcook them fast.

Q: Why flip the steak every 30 seconds?
A: Creates even browning without overcooking. Keeps the internal temp rising slowly.

Q: Can I use butter from the start?
A: No. It burns before your crust forms. Use oil first, butter after.

Q: What herbs does Gordon use in his steak?
A: Fresh thyme and rosemary, smashed garlic. Always fresh.

Q: Can I cook this without cast iron?
A: Stainless steel works in a pinch. Nonstick is a no-go—won’t get hot enough.

Try More Recipes:

• Gordon Ramsay Pork Neck Curry Recipe 
• Gordon Ramsay 10 Minute Curry Recipe 
• Gordon Ramsay Massaman Curry Recipe 
• Gordon Ramsay Katsu Curry Recipe