Gordon Ramsay-Inspired Steak Marinade

This Gordon Ramsay-inspired steak marinade brings bold flavors that enhance the richness of your steak. Combining garlic, fresh herbs, olive oil, and a hint of spice, this marinade infuses the meat with deep, savory notes while ensuring a tender, juicy texture. Perfect for grilling, pan-searing, or even air frying, this marinade works well with ribeye, sirloin, filet mignon, or New York strip steak.

Prep Time: 5 minutes

Marinating Time: 30 minutes to 24 hours

Cooking Time: 8-12 minutes (depending on steak thickness)

Total Time: 40 minutes to 24 hours

Ingredients (For 2 Steaks)

For the Marinade:

¼ cup olive oil

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 tbsp soy sauce (or tamari for gluten-free)

2 cloves garlic, minced

1 tbsp balsamic vinegar (for a slight tang)

1 tsp honey (or brown sugar for caramelization)

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp fresh rosemary, finely chopped

½ tsp smoked paprika

½ tsp black pepper

½ tsp salt (adjust based on preference)

½ tsp red pepper flakes (optional, for heat)

Instructions

 Prepare the Marinade

In a bowl, whisk together olive oil, Worcestershire sauce, Dijon mustard, soy sauce, balsamic vinegar, honey, minced garlic, thyme, rosemary, smoked paprika, black pepper, and red pepper flakes.

 Marinate the Steaks

Place the steaks in a shallow dish or a zip lock bag. Pour the marinade over the steaks, ensuring they are evenly coated.

Cover and refrigerate for at least 30 minutes (for a quick flavor boost) or up to 24 hours (for deeper infusion).

 Bring the Steaks to Room Temperature

Remove the steaks from the fridge 30 minutes before cooking to allow even cooking. Pat dry with paper towels to promote a great sear.

Cook the Steaks (Choose One Method)

 Grilling:

Preheat grill to high heat (450-500°F).

Sear steaks for 3-4 minutes per side for medium-rare. Adjust cooking time for desired doneness.

Let steaks rest for 5 minutes before slicing.

 Pan-Searing:

Heat a heavy skillet (cast iron preferred) over high heat.

Add a bit of olive oil and sear steaks for 3-4 minutes per side, basting with butter and herbs in the final minute.

Rest for 5 minutes before serving.

 Air Fryer:

Preheat air fryer to 400°F (200°C).

Cook steaks for 8-10 minutes, flipping halfway through.

Let them rest for 5 minutes before slicing.

Tips & Tricks

Use a meat thermometer for precision:

Rare: 120-125°F (49-52°C)

Medium-Rare: 130-135°F (54-57°C)

Medium: 140-145°F (60-63°C)

Medium-Well: 150-155°F (65-68°C)

Let the steak rest after cooking for maximum juiciness.

For extra richness, baste with butter, garlic, and rosemary in the final minute.

Don’t marinate too long if using an acidic base (vinegar or citrus), as it can break down the meat too much.

Nutrition Facts

(Per Serving – Based on Marinade for 2 Steaks)

Marinade Only (Per Steak Serving, about 2 tbsp marinade absorbed)

• Calories: ~90
• Protein: 1g
• Carbohydrates: 4g
• Fat: 8g
• Sugar: 2g
• Sodium: ~450mg

With a 10 oz Ribeye Steak

Calories: ~720

Protein: 62g

Carbohydrates: 4g

Fat: 52g

Sodium: ~600mg

Nutrition varies based on steak cut, marinade absorption, and cooking method.