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Gordon Ramsay Steak Marinade

Category: Satisfying Main Dishes for Every Occasion

Experience bold steakhouse flavors with a Gordon Ramsay-inspired marinade made from olive oil, balsamic or red wine vinegar, Worcestershire, Dijon mustard, and plenty of fresh garlic. Aromatic rosemary and thyme infuse the meat while a pinch of crushed pepper and lemon zest add a subtle lift. Let your steak bathe in this mixture for at least 30 minutes—longer for greater tenderness. After marinating, grill, broil, or pan-sear to your desired doneness. Rest the steak before slicing to lock in juices. Fresh herbs and acid balance create deep, savory notes for an elevated dining experience every time.

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A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Thu, 05 Jun 2025 05:58:13 GMT
Two pieces of meat with herbs on them. Save
Two pieces of meat with herbs on them. | sarahmeal.com

This Gordon Ramsay steak marinade transforms any cut into a restaurant-style experience with just a handful of ingredients. The combination of olive oil, balsamic vinegar, zesty mustard, fresh herbs, and garlic brings depth and tenderness to the steak so every bite tastes like it was made by a pro. I always reach for this marinade when I want the compliments to flow at family gatherings or to simply treat myself to a steakhouse dinner at home.

I discovered how much marinade matters after my first homemade steak tasted only average. With this combo of garlic and mustard and those fresh herbs the difference was night and day and now I never grill without it.

Ingredients

  • Olive oil: gives moisture and helps the flavors stick opt for one labeled extra virgin for richness
  • Balsamic vinegar or red wine vinegar: brightens and tenderizes choose a high-quality vinegar for the best tang
  • Worcestershire sauce: creates savory depth and classic steakhouse flavor
  • Dijon mustard: brings a subtle tang and helps emulsify the marinade go for smooth French-style Dijon
  • Garlic cloves: provide bold aromatic punch always use freshly minced garlic for the best flavor
  • Fresh rosemary: chopped for piney savory intensity make sure the leaves look lush and dark green
  • Fresh thyme: chopped adds an earthy lemony note pluck from soft stems for more tenderness
  • Coarse sea salt: brings out all the natural goodness of your steak look for flake textures if possible
  • Freshly ground black pepper: gives warmth and helps build a crust grind just before use for max aroma
  • Optional crushed red pepper flakes: offer heat adjust to your spice level
  • Optional lemon zest: adds a pop of brightness grate only the yellow part for a fresh lift

Step-by-Step Instructions

Prepare the Marinade:
Whisk together olive oil balsamic vinegar Worcestershire sauce Dijon mustard and minced garlic in a small bowl until the mixture looks unified and glossy. This makes sure every piece of steak gets seasoned evenly.
Add Herbs and Seasoning:
Add in the chopped rosemary thyme coarse salt black pepper and if you like a bit of heat or brightness sprinkle in red pepper flakes or lemon zest. Stir well so the herbs are suspended evenly in the liquid
Marinate the Steak:
Place your steak in either a large zip-top bag or a shallow dish. Pour the entire marinade over the meat and gently massage it so the steak is thoroughly coated on all sides. This step is key for flavor absorption.
Let It Sit:
Seal the bag or cover the dish and let your steak marinate. For a quick burst of flavor let it sit for at least 30 minutes but for deep savoriness go for two to four hours. Eight hours max if you want serious tenderness and taste.
Cook Your Steak:
Remove steak and let excess marinade drip off. Pat the surface dry with paper towels if needed to get a better crust. Grill pan-sear or broil to your favorite doneness then rest the steak for five to ten minutes before slicing so juices stay put
Two pieces of meat with herbs on top. Save
Two pieces of meat with herbs on top. | sarahmeal.com

Storage Tips

Store unused marinade in a jar in the fridge for up to one week but only if it hasn’t touched raw meat yet. Once used discard the leftover marinade for food safety. Cooked steak leftovers keep best tightly wrapped in the refrigerator for up to three days and can be gently reheated in a skillet.

Ingredient Substitutions

If you only have dried herbs use them at one third the amount of fresh
Apple cider vinegar stands in well for red wine or balsamic
If Dijon is not on hand try spicy brown mustard for extra zest

A plate of meat with peppers and spices. Save
A plate of meat with peppers and spices. | sarahmeal.com

Serving Suggestions

Serve sliced steak over a bed of arugula for a light meal or pair with roasted potatoes and grilled vegetables for the full steakhouse effect. Leftovers make great sandwiches or protein-packed salads the next day.

Cultural Context

Gordon Ramsay’s approach to steak celebrates British and European steakhouse traditions using simple high-impact ingredients to put the steak itself in the spotlight. Balsamic and Dijon add subtle nods to French and Italian influences making this marinade feel both classic and refined.

Common Recipe Questions

→ How long should I marinate steak for best results?

For optimal flavor and tenderness, marinate steak for 2–4 hours. A minimum of 30 minutes still provides a flavor boost, while up to 8 hours yields a deeper infusion. Avoid exceeding 8 hours to prevent the texture from becoming mushy.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute with dried rosemary and thyme. Use one-third the amount of dried compared to fresh for similar intensity.

→ Which cuts of steak work best with this marinade?

Ribeye, sirloin, flank, and strip steaks all benefit from this marinade. It helps enhance both tender and slightly tougher cuts.

→ Should I pat the steak dry before cooking?

Yes, patting the steak dry ensures better browning and creates a delicious crust on the outside when searing or grilling.

→ Can I reuse the marinade for basting or sauces?

Only use leftover marinade that hasn't touched raw steak for basting or as a drizzle. Otherwise, bring any used marinade to a boil if you wish to serve it as a sauce.

→ What’s the purpose of adding lemon zest?

Lemon zest brightens the flavor, adding a fresh citrus note that balances the richness of the marinade.

Gordon Ramsay Steak Marinade

Savory marinade with olive oil, herbs, garlic, and Dijon brings rich flavor and tenderness to your steak.

Preparation Time
10 minutes
Cook Time
~
Total Duration
10 minutes
Created By: Sarah

Recipe Category: Main Dishes

Level of Difficulty: Simple

Cuisine Style: British

Servings Yield: Marinade for up to 900 g steak

Diet Preferences: Low-Carb Option, Dairy-Free Option

What You'll Need

→ Marinade Base

Ingredient 01 60 ml extra virgin olive oil
Ingredient 02 30 ml balsamic vinegar or red wine vinegar
Ingredient 03 15 ml Worcestershire sauce
Ingredient 04 10 ml Dijon mustard
Ingredient 05 3 garlic cloves, finely minced

→ Herbs and Seasoning

Ingredient 06 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
Ingredient 07 1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme
Ingredient 08 1 teaspoon coarse sea salt
Ingredient 09 0.5 teaspoon freshly ground black pepper

→ Optional Enhancers

Ingredient 10 1 teaspoon crushed red pepper flakes
Ingredient 11 Zest of 1 lemon, finely grated

How to Make It

Instruction 01

In a medium bowl, vigorously whisk together olive oil, balsamic or red wine vinegar, Worcestershire sauce, Dijon mustard, and minced garlic until the mixture appears emulsified.

Instruction 02

Fold in chopped rosemary, thyme, sea salt, black pepper, and optional lemon zest or red pepper flakes until evenly distributed.

Instruction 03

Place steak (450–900 g) in a large resealable bag or shallow container. Pour marinade over the meat, ensuring full coverage, and gently massage the marinade into the steak.

Instruction 04

Seal or cover and marinate in the refrigerator for a minimum of 30 minutes, preferably 2–4 hours, up to a maximum of 8 hours for intensified flavor and tenderness.

Instruction 05

Remove steak from the marinade and let excess drip off. Pat steak dry with paper towels to achieve a superior crust during searing or grilling.

Instruction 06

Cook steak to preferred doneness using grill, cast-iron skillet, or broiler. After cooking, rest steak for 5–10 minutes before slicing to retain juiciness.

Additional Tips

  1. Allow steak to come to room temperature before cooking for even heat distribution.
  2. Use fresh herbs whenever possible for a brighter, more aromatic flavor.
  3. Reserve a portion of the marinade that has not contacted raw meat for use as a basting or finishing sauce.

Essential Tools

  • Medium mixing bowl
  • Whisk
  • Resealable plastic bag or shallow glass container
  • Tongs
  • Paper towels
  • Grill, cast-iron skillet, or broiler

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains mustard
  • Contains Worcestershire sauce, which may include anchovies (fish)

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 322
  • Fat Content: 33.7 grams
  • Carbohydrate Content: 4.9 grams
  • Protein Content: 1.1 grams