Gordon Ramsay Steak Sandwich Recipe

The First Time I Screwed This Up…

I thought a steak sandwich was just steak… on bread. So I grilled a thin strip of beef, slapped it on some soggy bread with ketchup, and called it dinner. The meat was overcooked. The bread collapsed. There was no contrast, no structure, no point.

Then I saw Ramsay layer it: perfectly rested fillet, spicy tomato relish, mustard mayo, griddled ciabatta, fresh lettuce. Every element built tension—heat, acid, crunch, cream, and meat. This isn’t just a sandwich. It’s composition.

Why This Works (And Where Most Go Wrong)

Here’s what usually ruins steak sandwiches:

• Undercooked or overcooked steak – raw inside or chewy throughout
• No rest time – juices spill everywhere and ruin the bread
• Boring condiments – no acid or spice to balance the fat
• Untoasted bread – textureless, soggy disaster
• No layering plan – you bite in and get a mess, not a moment

Ramsay’s version fixes everything:

• Oven-roasted fillet for even doneness
• Basting in butter with garlic + thyme for flavor
• Relish and mustard mayo bring brightness and bite
• Ciabatta grilled crisp to handle it all

Ingredients That Actually Matter

For the Beef:

• 700g fillet of beef – Tender, roasts beautifully
• Olive oil – For searing
• 1 whole garlic head, halved – Adds aroma to the butter
• 3–4 thyme sprigs – Fresh only
• Butter (1–2 tbsp) – For basting
• Salt + black pepper – Season generously

Spicy Tomato Relish:

• Olive oil – For sautéing
• ½ red onion, finely chopped – Brings sweetness and depth
• 2 red chillies, deseeded + chopped – Control the heat here
• 250g cherry tomatoes (red + yellow) – Halved for fast breakdown
• 1–2 tsp sherry vinegar – Acid pop
• Small handful basil, shredded – For a fresh finish

Mustard Mayo:

• 3 tbsp good mayonnaise – Full-fat
• 3 tsp wholegrain mustard – Adds tang and texture

Ciabatta:

• 12 slices (1.5cm thick) – Slightly stale works better for toasting
• 2–3 tbsp olive oil – To crisp the bread
• Optional: Baby gem lettuce – for crunch and freshness

How To Make Gordon Ramsay Steak Sandwich

1. Preheat Oven:
Set to 200°C (390°F).

2. Sear the Fillet:
Heat oil in a pan. Season beef. Sear 1–2 min per side until browned. Add garlic + thyme. Add butter, baste for 1 min.

3. Roast the Beef:
Transfer pan to oven. Roast 15–17 mins for rare to medium-rare. Remove, baste again, and rest 15 minutes under foil.

4. Make the Relish:
In a small pan, heat oil. Sauté onion + chili 5 mins until soft. Add tomatoes, cook 6–8 mins until breaking down. Add vinegar and simmer 6 more mins. Stir in basil. Season.

5. Make the Mustard Mayo:
Mix mayo and mustard. Season if needed. Done.

6. Toast the Ciabatta:
Brush bread with olive oil. Griddle 1–2 mins per side until golden and crispy.

7. Assemble:
Slice the rested beef thinly. Layer ciabatta with mustard mayo, beef slices, tomato relish, and lettuce. Top with second slice. Serve immediately.

What Gordon Ramsay Says About This Dish

“Rest your meat. Otherwise, you’re just soaking the bread.”
→ I used to rush. Now I cover and time the rest.

“Mustard mayo gives it a lift. Without it, it’s flat.”
→ Totally agree. It balances the richness.

“The relish isn’t just spicy. It’s sweet, acidic, layered.”
→ I now use cherry tomatoes and vinegar on purpose, not as filler.

“Griddle the bread. Always.”
→ That crunch is what makes the soft beef work.

What I Got Wrong (And How I Fixed It)

• Didn’t rest the beef – Sliced too early, lost the juices.
• Used raw tomatoes – No texture or richness. Now I cook them down.
• Skipped toasting the bread – It soaked and collapsed.
• Used plain mayo – Missed the tang. Mustard is key.
• No layering plan – Now I build it like a composed plate.

Variations That Actually Hold Up

• Blue cheese version: Add crumbled blue cheese instead of mustard mayo.
• Arugula swap: Use rocket instead of baby gem for peppery contrast.
• Caramelized onions: Replace relish with deeply caramelized onions + balsamic.
• Roast sirloin instead: Slightly more forgiving cut, still delicious.

⚠️ Don’t use raw steak slices—they won’t cut clean and will ruin the bite ratio.

Pro Tips That Change the Game

• Use a meat thermometer – Pull at 50–52°C for medium-rare after resting.
• Baste with butter last minute – Builds flavor into the crust.
• Griddle ciabatta dry first, then oil for flavor
• Slice beef against the grain – Always. Thin slices = better chew.
• Add flaky salt to finish – On the final layer, just before the top slice.

Storage + Leftover Moves

• Fridge: Keep sliced beef and sauces in airtight containers up to 2 days
• Reheat: Toast bread, warm beef gently in pan, reassemble
• Leftover move: Make a steak salad with the relish and mustard dressing
• Don’t freeze – This is best fresh

FAQs – Covering Search Intent

Q: Can I make this ahead of time?
A: You can prep everything ahead, but assemble fresh. Bread and beef texture won’t hold overnight.

Q: Can I use another cut of beef?
A: Yes — sirloin or ribeye work well. Just adjust roasting time.

Q: What bread works best?
A: Ciabatta is ideal for texture. Sourdough or baguette slices also work.

Q: Can I make it spicy?
A: Add extra chilies to the relish or a dash of hot sauce in the mayo.

Q: What goes well with this?
A: Crispy fries, a sharp green salad, or thick-cut potato chips.

Try More Recipes:

• Puerto Rican Style Steak Sandwich from Ramsay Around The World
• Texas Hanger Steak Tacos with Pico de Gallo from Ramsay Around The World
• Gordon Ramsay Philly Cheesesteak Recipe