Gordon Ramsay N.Y. Strip Steak, Fingerling Potatoes, and Mushrooms


Michelin star chef Gordon Ramsay first coats his steaks with a seasoning of salt and pepper on both sides before cooking; that goes without saying. But this Gordon Ramsay steak recipe uses a special Gordon Ramsay steak seasoning rub, BBQ sauce, and cognac to flambés the steak. How does Gordon Ramsay like his steak cooked?

Gordon prefers his steaks on the rare side and the steak is typically cooked sous vide at 165 degrees. After seasoning the steak with salt and pepper on both sides he adds a splash of oil then quickly sears the steak in an iron skillet to give the outside a nice texture and color. 

There are plenty of myths circulating about the best way how to cook a steak. Don’t use a fork to flip your steak. Only salt and pepper your steak after it’s completed cooking. Always purchase the highest-quality steak you can afford for pan-searing, and in my opinion, it either a boneless NY strip or a big and juicy rib-eye.

My favorite pan to cook a NY strip steak is a 12-inch cast iron skillet from the lodge; they come preseason as grill pan or not. 

How to Make Gordon Ramsay Grilled Steak

You season it very well with Gordon Ramsay Steak Seasoning about 30 minutes before you are going to cook it, and then lastly, cook the steak hot and fast with oil to start and butter when finishing. What about resting the steak step? Well… resting might turn out not to be as critical as once believed.

A stovetop steak recipe that’s so simple to make, and along with Gordon Ramsay’s steak cooking tips, I made a perfectly cooked New York strip steak that had a buttery flavor and prepared just the way I wanted it.

Gordon Ramsay Steak Rub Seasoning

1. Make the steak dry rub steak seasoning by combining the chili powder, ground coffee, brown sugar, paprika, cumin, oregano, onion powder, salt, and black pepper in a mortar pestle

2. Season steaks with the dry rub, Sear on all sides.

3. Add butter, cloves of garlic, rosemary, and thyme to the pan and baste the steaks until medium-rare.

4. Remove the steak and let rest

Make Sauteed Mushrooms

1. Heat oil in a large frying pan over high heat.

2. Add in the mushrooms and sauté until browned.

3. Add in diced shallot and minced garlic.

4. Deglaze the mushrooms with cognac, flambé to burn off the alcohol.

5. Finish with a knob of butter and season with salt and pepper and fresh thyme leaves.

Make Fingerling Potatoes

1. Bring a large pot of salted water to boil, Then add fingerling potatoes and cook until just tender.

2. After finishing cooking take out and Immediately shock potatoes ice water, then drain and dry pot completely.

3. Cut the potatoes in half and, in the meantime, heat oil in a large non-stick pan.

4. Now add potatoes, cut side down, cook them until browned, and then flip the potatoes.

5. Now, Season with salt and pepper and finish with butter.

Make Smokey BBQ Sauce

1. Heat oil in a saucepan over medium heat.

2. Add in onion and garlic and cook until softened

3. Stir in the remaining ingredients

4. Bring to a simmer and cook on low for 30 minutes.

Gordon Ramsay Perfect N.Y. Stea with Fingerling Potatoes, and Mushroom

4 from 42 votes
Course: MainCuisine: American
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

The top Michelin star chef from the F Word seasons steak with salt and pepper on both sides first before cooking, that goes without saying.

Ingredients

  • For NY Steak
  • 4 12 oz NY Strip Steaks

  • 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 Maitake Mushrooms

  • 4 King Oyster Mushrooms, sliced

  • 1 Shallot, minced

  • 2 cloves garlic, minced

  • Olive oil

  • Butter

  • 1 tsp. thyme leaves, picked

  • splash of 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 Avacodo oil

  • 2 Cups tomato paste

  • ¼ Chipotle in adobe

  • ½ Cup Brown sugar

  • 1 Cup Apple cider vinegar

  • ½ Cup Molasses

  • 1 Tbsp. Dijon Mustard

  • 1 Tbsp. Smoked Paprika

Directions

  • For NY Steak
  • Make the steak dry rub by combining the chili powder, ground coffee, brown sugar, paprika, cumin, oregano, onion powder, salt, and black pepper in a mortar pestle
  • Season steaks with dry rub.
  • Sear on all sides.
  • Add butter, cloves of garlic, rosemary, and thyme to the pan and baste the steaks until medium-rare.
  • Remove the steak and let rest.
  • For Sauteed Mushrooms
  • Heat oil in a large frying pan over high heat.
  • Add in the mushrooms and saute until browned.
  • Add in diced shallot and minced garlic.
  • Deglaze the mushrooms with cognac, flambe to burn off the alcohol.
  • Finish with a knob of butter and season with salt and pepper and fresh thyme leaves.
  • For Fingerling Potatoes
  • Bring a large pot of salted water to boil, Then add fingerling potatoes and cook until just tender.
  • After finishing cooking take out and Immediately shock potatoes ice water, then drain and dry pot completely.
  • Cut the potatoes in half and, in the meantime, heat oil in a large non-stick pan.
  • Now add potatoes cut side down and cook them until browned, then flip the potatoes.
  • Now, Season with salt and pepper and finish with butter.
  • For Smokey BBQ Sauce
  • Heat oil in a saucepan over medium heat.
  • Add in onion and garlic and cook until softened
  • Stir in the remaining ingredients
  • Bring to a simmer and cook on low for 30 minutes.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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