Cooking a steak like Gordon Ramsay isn’t about complicated tricks — it’s about precision, heat, and confidence. Ramsay’s method for a strip steak transforms a simple cut into restaurant-level dining. If you’ve ever wondered how to get that deep crust, juicy center, and buttery finish, this guide will walk you through the process step by step.
👉 For more on Ramsay’s beef philosophy, see the Gordon Ramsay Beef Guide.
How Gordon Ramsay Pan-Sears a Strip Steak
Ramsay begins with a well-marbled strip steak, seasoned simply with salt and pepper. He stresses preheating the pan until it’s smoking hot before the steak comes into contact with the surface.
- Preheat a heavy skillet until nearly smoking.
- Lightly oil the steak (not the pan).
- Place the steak down and let the sear build for 3–4 minutes before flipping.
- Flip and continue cooking, basting with butter and aromatics during the last minutes.
🎥 Watch Ramsay in action: Gordon Ramsay’s Steak Video.
How Long Should You Sear a New York Strip?
| Doneness | Time per side | Internal Temp |
|---|---|---|
| Rare | 2–3 minutes | 125°F |
| Medium-rare | 3–4 minutes | 135°F |
| Medium | 4–5 minutes | 145°F |
| Medium-well | 5–6 minutes | 150°F |
| Well-done | 6–7 minutes | 160°F+ |
Always confirm with a meat thermometer. While chefs like Ramsay recommend medium-rare for the best flavor and texture, the USDA clarifies that safety is determined by internal temperature, not color alone. Their guidance is a minimum of 145°F for beef.
Do You Need Cast Iron for Ramsay’s Strip Steak?
Ramsay prefers cast iron for its heat retention, but you can achieve excellent results with a heavy stainless steel pan.
- Cast Iron: best crust, holds heat.
- Stainless Steel: lighter, heats up quickly, and is easier to handle.
- Nonstick: not recommended — prevents a proper crust.
💡 For cut comparisons, explore Most Tender Steaks.
Should You Sear a Steak with Butter or Oil?
Ramsay’s approach: oil first, butter later.
- Start with a high smoke-point oil (canola, grapeseed).
- Once a crust forms, reduce the heat, add butter, garlic, and herbs.
- Tilt the pan and spoon the foaming butter over the steak.
How to Check Doneness the Chef’s Way
- Thermometer: reliable and precise.
- Touch test: Ramsay uses the firmness of the palm to gauge doneness.
- Visual cues: a golden crust outside, with an even pink gradient inside.
Common Mistakes When Cooking Strip Steak
- Overcrowding the pan (drops temperature).
- Using butter too early (burns before the sear is complete).
- Skipping resting time (juices run out).
📌 Fans often discuss these pitfalls — see the Reddit debate on Ramsay’s steak method.
Strip Steak vs Ribeye — Which is Better?
Both cuts deliver excellent flavor but in different ways:
- Strip Steak: leaner, with firm texture and bold beef flavor.
- Ribeye: more marbling, richer taste, slightly more tender.
👉 Ramsay often chooses strip steak for its balance of flavor and texture, while ribeye is preferred when you want maximum juiciness.
For a closer look at alternative cuts, see Gordon Ramsay Skirt Steak.
What to Serve with Gordon Ramsay’s Strip Steak
- Classic sides include mashed potatoes, roasted asparagus, and creamed spinach.
- Sauces: peppercorn sauce, béarnaise, red wine reduction.
- Pairings: bold red wines or aged whiskey cocktails.
For more pairing ideas, see Food & Drink Pairings.
Mini-FAQ: Quick Answers to Common Steak Questions
Q: Should you oil the steak or the pan?
A: Oil the steak lightly — this helps the seasoning stick and prevents smoking oil in the pan.
Q: How long should a steak rest after cooking?
A: At least 5 minutes, ideally 8–10 for thicker cuts, so juices redistribute.
Q: Is medium-rare safe to eat?
A: Yes, when sourced and cooked correctly. The USDA advises a minimum internal temperature of 145°F for safety, but chefs like Ramsay recommend medium-rare (135°F) for taste and texture.
How We Tested This Guide
This guide was tested using:
- USDA Choice strip steaks (1-inch thick).
- Both cast iron and stainless steel skillets.
- Searing with oil, then basting with butter.
- Resting times of 5–10 minutes were used to compare juiciness.
Results confirmed Ramsay’s method consistently produced the best crust and flavor balance.
Final Thoughts — Cooking Like Ramsay at Home
Cooking a steak Ramsay-style is about respecting the cut and paying attention to timing. With the right pan, seasoning, and sear, you’ll bring steakhouse quality to your own kitchen.
Want to expand your skills? See Learn from Gordon Ramsay.
John Siracusa is the founder of Hell’s Kitchen Recipes. He focuses on technique-first, reproducible home cooking and has extensive, hands-on experience testing recipes & kitchen equipment. * Disclosure: Some links may be affiliate links. There’s no extra cost to you, and it helps support our testing.📌 Bonus resource: Pinterest Collection of Ramsay’s Steak Method.
Pan Seared New York Strip Steak Recipe
Ingredients
For NY Steak
- 4 pcs N.Y. Strip Steaks 16oz
- ½ cup Ancho chili powder
- ½ cup Coffee, ground
- 1 cup dark brown sugar
- 4 tbsp. Smoke paprika
- 2 tbsp. cumin
- 2 tbsp. Oregano
- 1 tbsp. Onion powder
- 1 tbsp. Garlic powder
- 4 tbsp. sale
- 1 tbsp. Black Pepper
- Butter Garlic, crushed
- Thyme sprigs
- Rosemary sprigs
For Sauteed Mushrooms
- 2 Portobello Mushrooms, sliced
- 1 bunch of Maitake Mushrooms
- 4 King Oyster Mushrooms, sliced
- 1 Shallot, minced
- 2 cloves garlic, minced
- Olive oil
- Butter
- 1 tsp. thyme leaves picked
- splash Brandy or Cognac
For Fingerling Potatoes
- 1 lb. Fingerling Potatoes
- 1 Tbsp. Avocado Oil
- 1 Tbsp. Butter
- Salt and pepper to taste
For Smokey BBQ Sauce
- 1 Yellow Onion chopped
- 4 Garlic cloves fine chopped
- ¼ Cup Avocado oil
- 2 Cups tomato paste
- ¼ Chipotle in adobe
- ½ Cup Cup Brown sugar
- 1 Cup Apple cider vinegar
- ½ Cup Molasses
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Smoked Paprika
Instructions
For New York Strip Steak
- Combine the ancho chili powder, ground coffee, dark brown sugar, smoked paprika, cumin, oregano, onion powder, garlic powder, salt, and black pepper to create the rub for the steaks.
- Generously rub the steaks with the spice mixture and let them sit at room temperature for about 30 minutes.
- Preheat a skillet over high heat. Once hot, add some oil and sear the steaks for 3-4 minutes on each side for a medium-rare finish. Adjust the time for your preferred level of doneness.
- Add a knob of butter, crushed garlic, thyme, and rosemary to the skillet, spooning the melted butter over the steaks for an extra flavor infusion.
- Remove the steaks and let them rest for 5 minutes before slicing.
Sautéed Mushrooms
- In a sauté pan over medium heat, add olive oil and a knob of butter.
- Add the shallots and garlic, and cook until translucent.
- Increase the heat and add the mushrooms, cooking until they're browned and tender.
- Add the thyme leaves and deglaze the pan with a splash of Brandy or Cognac.
- Cook until the alcohol has evaporated. Set aside and keep warm.
Fingerling Potatoes
- Preheat the oven to 425°F (220°C).
- Toss the fingerling potatoes with avocado oil, salt, and pepper.
- Spread the potatoes on a baking sheet and roast until golden brown and fork-tender, about 20-25 minutes.
- Finish by tossing the roasted potatoes in a pan with a knob of butter for extra richness.
Smokey BBQ Sauce
- In a saucepan over medium heat, add the avocado oil.
- Sauté the onions and garlic until softened.
- Add the tomato paste, chipotle in adobo, brown sugar, apple cider vinegar, molasses, Dijon mustard, and smoked paprika.
- Bring to a simmer and cook for about 20 minutes, stirring occasionally.
- Once thickened, blend the sauce until smooth using a hand or regular blender. Adjust seasoning as needed.
