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This Gordon Ramsay steak marinade totally upgrades any piece of beef into something you’d order at a nice place, and you barely need anything fancy. Olive oil, balsamic, some mustard, garlic, and a bunch of fresh herbs come together to get your steak tasting amazing—tender and full of flavor every single time. Whenever I’m hoping for all the compliments at a family meal or just want to treat myself, this is the one I grab.
I didn’t realize how big a deal marinade was until my first home-cooked steak turned out meh. After I mixed in mustard and garlic and threw in some fresh herbs, everything changed. Now I won’t even cook steak without it.
Tasty Ingredients
- Freshly ground black pepper: gives some heat and helps form a tasty outside—grind it up right before you use it for the best kick
- Optional lemon zest: punchy fresh flavor—only use the outer yellow part with a zester
- Dijon mustard: smooth French kind works best—gives the mix some tang and helps everything blend
- Worcestershire sauce: lots of savory goodness and brings that bold steakhouse smell
- Fresh thyme: pick off the soft stems to get a gentle lemony taste and soft bite
- Olive oil: locks in moisture and makes all the flavors stick—extra virgin is top notch
- Optional crushed red pepper flakes: want it spicy? sprinkle to your own taste
- Fresh rosemary: chop it up for intense, pine-like aroma—look for leaves that are deep green and full
- Balsamic vinegar or red wine vinegar: this makes things pop and softens the meat—get the good stuff for the best results
- Garlic cloves: use freshly minced for a blast of flavor and big aroma
- Coarse sea salt: brings out the best in the steak—flaky salt adds awesome texture
Simple Step-by-Step
- Cook Your Steak:
- Take the steak out of the marinade and let the extra drip off. Dab it dry with paper towels so you get a killer crust. Throw it onto a hot grill or pan, or under the broiler, and cook to however you like it done. Let it chill out for five to ten minutes after, so it stays juicy.
- Let It Sit:
- Cover up the dish or seal the bag and let the steak soak. At least half an hour is good if you’re in a rush, but for bolder flavor and meat that cuts like butter, go for two to four hours. For max tenderness, don’t go over eight hours.
- Marinate the Steak:
- Pop the steak into a large dish or zip-top bag. Pour all that marinade right on, then rub and flip it a bit to make sure it’s totally covered everywhere. You want every bit soaking up flavor.
- Add Herbs and Seasoning:
- Toss in rosemary and thyme, a bit of salt, black pepper, and if you like things spicy or zingy, a dash of red pepper flakes or some lemon zest. Mix it up so the herbs are spread throughout and don't sink to the bottom.
- Prepare the Marinade:
- Grab a small bowl and stir olive oil, vinegar, Worcestershire, Dijon, and minced garlic until it looks blended and a little shiny. This helps every bite of steak soak up all those tasty bits.
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Smart Storage
If you haven’t used it yet, keep extra marinade in a mason jar in the fridge for up to a week. Once it’s touched raw meat though, don’t save the leftovers! For cooked steak, wrap it up tight and stash in the fridge for up to three days. You can heat it up gently in a pan when you’re ready to eat.
Swaps and Options
All you’ve got is dried herbs? That’s cool—just use a third as much
Apple cider vinegar does the trick if you’re out of balsamic or red wine
Can’t find Dijon? Spicy brown mustard gives an extra kick
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How to Serve
Lay sliced steak on top of some peppery arugula for something light, or go big with roasted potatoes and grilled veggies if you’re hungry. If you’ve got leftovers, toss them in a salad or pack them into a sandwich for lunch tomorrow.
Background & Traditions
Gordon Ramsay’s way of making steak is all about keeping things simple and letting the beef shine. The balsamic and Dijon sneak in some French and Italian flair so you get a classic mix that always feels a little extra special.
Frequently Asked Questions About Recipes
- → How long should I marinate steak for best results?
Soaking steak for 2 to 4 hours makes it super flavorful and soft. Even half an hour does the trick, while going up to 8 hours gives a deeper flavor. Don’t leave it longer than that or it might get mushy.
- → Can I use dried herbs instead of fresh?
Absolutely—swap in dried rosemary and thyme instead of fresh ones. Just use about one-third as much as you would for fresh herbs for the same punch.
- → Which cuts of steak work best with this marinade?
Ribeye, strip, flank, and sirloin all love this marinade. It takes everything from nice and tender to a little tougher, and bumps up the taste big time.
- → Should I pat the steak dry before cooking?
Yep! Dry off the steak first so it browns up and gives you that awesome crispy crust when you grill or sear it.
- → Can I reuse the marinade for basting or sauces?
Only baste or drizzle with marinade that hasn’t touched raw steak. If you want to reuse the old stuff, boil it first to keep things safe.
- → What’s the purpose of adding lemon zest?
Lemon zest gives everything a pop of brightness. It cuts through the richness and keeps things tasting fresh.