Gordon Ramsay Gammon Steak Recipe

The first time I screwed this up…

I bought cheap gammon, tossed it in a cold pan, didn’t dry it, and somehow expected restaurant results. What I got was a grey, limp slice of salty regret. No crust, no flavor, no joy.

Turns out, a proper gammon steak isn’t just about what you use—it’s how you cook it. Once I broke it down like Ramsay does—heat control, pan discipline, fat rendering—it transformed. Crisp edges, juicy center, deep pork flavor. Game on.

Here’s how to stop winging it and start commanding it.

Why This Works (And Where Most Go Wrong)

Most people fail two ways:

1. Cold pan = steamed gammon. You want sear, not sweat.
2. Overcooking = salty rubber. Five minutes a side max, and only if it’s thick-cut.

What makes this version Ramsay-level:

• High heat for crust, medium for control
• Letting the fat render (don’t trim it!)
• Resting, always, to relax the proteins

Ingredients That Actually Matter

• 2 Edwards Gammon Steaks – Thick-cut, ideally 1.5cm or more. Lean center, fat cap intact. Cheap cuts ruin the texture.
• 1 tbsp vegetable oil – High smoke point. Olive oil burns; butter browns too fast.
• Salt + Black Pepper – Only season right before it hits the pan. Salt too early and it starts curing, drying out the meat.

Optional sides: fried egg, proper chips, grilled pineapple if you’re feeling tropical—but keep it classic if you’re chasing the Ramsay pub plate.

How To Make Gordon Ramsay Gammon Steak

Dry the steaks. Pat them down like you’re prepping a ribeye. Moisture is the enemy of crust.

Season with salt and pepper—generously, just before it hits the pan.

Heat your pan hard. Add oil, wait until you see a shimmer and a light smoke wisp. Then the gammon goes in.

Lay the steak fat-side down first. Use tongs to hold it vertically. Let the fat crisp and render for 30–60 seconds before searing the sides.

Sear the broad sides. Lay the steak flat, 3–5 minutes per side, turning every 2 minutes to develop a deep golden crust. You want browning, not burning.

Press gently with a spatula to maximize surface contact. Don’t jab with tongs or slice into it.

Rest for 2 minutes off the heat. Tent with foil if you like, but don’t trap too much steam.

What Gordon Ramsay Says About This Dish

“Gammon’s got flavor—you don’t need to hide it. Let the meat speak.”

I used to overdo it with glazes and sides. Ramsay’s approach strips it back—let crust and seasoning carry the bite.

“Hot pan. Always. No sizzle? You’re steaming it.”

I ignored this once. Never again. That first sizzle is your confirmation that caramelization has started.

“Don’t trim the fat. That’s where the flavor lives.”

I learned to render, not remove. The fat bastes the steak as it cooks—built-in flavor.

“You want contrast—crisp outside, juicy center.”

That’s why you don’t flip too often or cook it low and slow. Fast, high, rest.

What I Got Wrong (And How I Fixed It)

• Mistake: Started in a cold pan.
  Fix: Preheated to shimmering oil before contact.
• Mistake: Trimmed the fat off.
  Fix: Now I render it first, crisping the edges.
• Mistake: Overcooked it, chasing a darker crust.
  Fix: Turn more frequently to build color without burning.

Variations That Actually Hold Up

• Glazed Gammon: A touch of mustard-honey glaze in the last minute works, but don’t drown it. Just brush and flash-sear.
• Pineapple Ring: Grill it separately and serve on top. Adds sweetness without sogging the crust.
• Smoked Paprika Rub: Light dusting pre-sear for smokiness. Don’t overdo—gammon is salty already.

Avoid: BBQ sauce (overwhelms), boiling first (destroys texture), and frozen gammon (soggy center, no crust).

Pro Tips That Change the Game

• Use cast iron or stainless steel. Non-stick won’t get you that sear.
• Render the fat first. Always. It’s not garnish—it’s flavor insurance.
• Let it rest uncovered. Foil tents steam the crust. You want carryover heat, not condensation.
• Slice against the grain when serving for tenderness.

Storage + Leftover Moves

• Fridge: Store in airtight container for up to 3 days.
• Freeze: Wrap tightly; freeze up to 3 months. Thaw in fridge overnight.
• Reheat: Medium-low pan, small splash of water or stock, 2–3 min per side under lid.

Leftover win: Dice and fry for gammon hash with onions, eggs, and fried potatoes.

FAQs

Q: Can I use smoked gammon?
A: Yes, but taste it first—smoked cuts can be saltier. Adjust seasoning.

Q: Why is mine chewy?
A: You likely overcooked it or skipped the rest. Five minutes per side max. Let it sit before slicing.

Q: What pan is best?
A: Cast iron. High heat, holds temp, builds crust.

Q: Can I grill it instead?
A: Yes, but you’ll lose the fat-render control. Still tasty, but different texture.

Q: What sides go with it?
A: Fried egg, thick chips, mushy peas, grilled pineapple. Keep it classic.

Try More Recipes:

• Gordon Ramsay’s Sloppy Joes Were the Nostalgic Bite I Didn’t Know I Needed
• Gordon Ramsay’s Pan-Seared Steak Was My Take-Back-the-Day Meal
• Gordon Ramsay’s Sirloin Steak Was the Most Romantic Thing I Did for Myself This Month
• Gordon Ramsay’s Beans and Potato Cakes Felt Like a Tiny, Beautiful Win