Gordon Ramsay Steak Marinade Recipe
Ingredients
(Makes enough for 2 steaks)
- 1/3 cup balsamic vinegar – Adds a rich, caramelized sweetness
- 2 tbsp soy sauce – Enhances umami depth
- 3 tbsp olive oil – Plus extra for cooking
- 2 cloves garlic, minced – Fresh is always best!
- 2 sprigs fresh rosemary, minced (or 1 tsp dried)
- 1/3 cup dark brown sugar – Balances acidity beautifully
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 tsp cayenne pepper (optional for a hint of heat)
Step-by-Step Instructions
1. Prepare the Marinade
- Place a large ziplock bag inside a bowl or pitcher for support.
- Add all ingredients—balsamic vinegar, soy sauce, olive oil, garlic, rosemary, brown sugar, salt, pepper, and cayenne.
- Seal the bag tightly and shake well, ensuring the mixture becomes smooth and aromatic.
2. Marinate the Steak
- Place your steak inside the bag, pressing out any excess air before sealing.
- Massage the marinade into the meat for about 30 seconds—this helps the flavors absorb quickly.
- Refrigerate for at least 6 hours (overnight for the best results).
3. Cook to Perfection
- Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Pat dry with paper towels—this is crucial for a beautifully seared crust.
- Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Sear the steak for 4-5 minutes per side for medium-rare (adjust based on thickness).
- Let the steak rest for 5-10 minutes before slicing to lock in the juices.
Marinating Time Guide
| Steak Cut | Minimum Time | Maximum Time |
|---|---|---|
| Ribeye (1.5” thick) | 6 hours | 24 hours |
| Flank Steak | 8 hours | 24 hours |
| Sirloin | 4 hours | 12 hours |
Internal Temperature Guide
| Doneness | Temperature | Visual Cue |
|---|---|---|
| Rare | 120-130°F | Bright red center |
| Medium-Rare | 130-135°F | Warm red center |
| Medium | 135-145°F | Pink center |
FAQs
Can I reuse the marinade?
No, never reuse marinade that has touched raw meat! If you need extra sauce, set some aside before adding the steak.
What if I don’t have fresh rosemary?
Dried rosemary works—just use 1 tsp. You can also swap it for thyme for a different herbal twist.
Can I freeze marinated steak?
Yes! Freeze it in the marinade for up to 3 months. Thaw overnight in the fridge before cooking.
Why is my steak tough?
Overcooking or choosing a lean cut (like filet mignon) can make it tough. Stick to ribeye or sirloin for the best tenderness.
