Gordon Ramsay’s Sirloin Steak Was the Most Romantic Thing I Did for Myself This Month

i was in a mood—heart kind of tender, kitchen a little messy, playlist on something soulful and slow. and there i was… making steak. not because it was date night. not because i had company.
but because i wanted to feed myself like i mattered.

and gordon’s sirloin steak?
it came through like a love letter written in garlic butter.

I Made Gordon Ramsay’s Sirloin Steak Alone on a Thursday—and Fell in Love a Little

some days, you don’t need candles or a table set for two.
you just need a hot pan, a thick cut of sirloin, and the confidence to cook something beautiful—for you.

i wasn’t trying to impress anyone.
i just wanted to feel warmth, sizzle, flavor… and maybe a little softness in the middle of a heavy week.

this steak? it gave all of that.
and then some.

What Gordon Ramsay Would Do

gordon keeps it honest.
no fuss, no foam, no culinary gymnastics. just:

• dry the steak
• season it right (salt, pepper, mesquite spice if you’re feeling bold)
• sear it until it crusts up beautifully
• rest it like it deserves a break
• melt garlic-herb butter over the top like the finale of a movie you actually want to rewatch

he’s about that golden edge, juicy center, and butter that hits like a soft kiss.

What I Changed (And Why)

i leaned into the mood:

• added rosemary to the herb butter, because it smelled like the inside of a hug
• used flaky sea salt instead of regular salt—because texture
• basted the steak in the pan with the garlic butter (gordon’s voice echoing in my brain: “MORE FLAVOR, YES?!”)
• and i served it with a glass of wine and no distractions. no phone. no noise. just me and the plate.

How It Turned Out

oh my god.
the crust? crispy, seasoned, perfect.
the inside? tender, just pink, still warm like a secret kept between me and the pan.
and that butter? it slid over the top like velvet, pooling around the edges, clinging to the sear.

every bite was rich and grounding.
the kind of meal that makes you slow down—not out of etiquette, but reverence.

i wasn’t eating. i was honoring the moment.
and it tasted like self-respect.

So, Was It Worth It?

yes. and not just because it was delicious.
because it reminded me that i don’t need a reason to cook something this good.

i don’t need a dinner guest or a celebration or a perfect mood.
sometimes the only reason is “i’m here. and i’m hungry. and i’m worth it.”

and that’s enough.
this steak made sure of it.

How to Make Gordon Ramsay’s Sirloin Steak (Ava’s Soft Chaos Edition)

a rich, buttery, pan-seared love note—perfect for date night or “i’m the date.”

Smart Tips

• Let your steak sit out. room temp steaks cook evenly and sear better.
• Pat it dry like you mean it. moisture = no crust.
• Don’t crowd the pan. give it space to breathe and sizzle.
• Rest before slicing. the juices want to stay in the meat, not on your plate.
• Make extra garlic butter. trust me. you’ll want it on bread, veggies, life.

FAQs

Can I grill it instead of pan-searing?
absolutely. just make sure to still rest it and butter it up post-grill.

What’s mesquite seasoning?
it’s smoky and slightly sweet—perfect for steak. but if you don’t have it? go heavier on pepper + paprika.

Butter in or on the steak?
both. always both.