Gordon Ramsay Steak Marinade (Print-Friendly Version)
Savory marinade with olive oil, herbs, garlic, and Dijon brings rich flavor and tenderness to your steak.
# What You'll Need:
→ Marinade Base
01 -
60 ml extra virgin olive oil
02 -
30 ml balsamic vinegar or red wine vinegar
03 -
15 ml Worcestershire sauce
04 -
10 ml Dijon mustard
05 -
3 garlic cloves, finely minced
→ Herbs and Seasoning
06 -
1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
07 -
1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme
08 -
1 teaspoon coarse sea salt
09 -
0.5 teaspoon freshly ground black pepper
→ Optional Enhancers
10 -
1 teaspoon crushed red pepper flakes
11 -
Zest of 1 lemon, finely grated
# How to Make It:
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.
02 -
Fold in chopped rosemary, thyme, sea salt, black pepper, and optional lemon zest or red pepper flakes until evenly distributed.
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.
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.
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.
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:
01 -
Allow steak to come to room temperature before cooking for even heat distribution.
02 -
Use fresh herbs whenever possible for a brighter, more aromatic flavor.
03 -
Reserve a portion of the marinade that has not contacted raw meat for use as a basting or finishing sauce.