Cooking Steak in Cast Iron Skillet and Oven Gordon Ramsay Style
Cooking steak in cast iron skillet and oven Gordon Ramsay is about searing at high heat, finishing in the oven, and layering flavors with butter, garlic, and herbs. This method gives you a perfect crust outside and a tender, juicy center inside.
Gordon Ramsay’s Cast Iron Steak Method: Skillet to Oven Perfection
Achieving a perfect steak requires the right tools and technique. A cast iron skillet is essential for even heat distribution and a superior sear. Preheating the skillet until smoking hot ensures the steak develops a deep, flavorful crust. Transferring it to the oven guarantees precise doneness without overcooking.
Start with a well-marbled cut, like ribeye or strip steak, at room temperature. Pat the steak dry to remove excess moisture, then season liberally with salt and pepper. Heat the skillet on high and add a high-smoke-point oil like avocado or grapeseed. Sear the steak for 2-3 minutes per side without moving it to form a caramelized exterior.
Place the skillet in a preheated 400°F oven to finish cooking. For medium-rare, aim for 130-135°F internal temperature. In the final minute, add butter, garlic, and fresh herbs, basting the steak continuously. Resting for 5-10 minutes before slicing retains juiciness. This method delivers a restaurant-quality steak with minimal effort.
How to Cook a Ribeye Steak Like Gordon Ramsay (Cast Iron & Oven)
Cooking a ribeye with Gordon Ramsay’s approach ensures a juicy, flavorful result every time. Follow these steps for a foolproof method.
Step 1: Prepare the Steak
Take the ribeye out of the fridge 30 minutes before cooking to reach room temperature. Dry the surface thoroughly with paper towels for optimal searing.
Step 2: Season Generously
Coat the steak with coarse salt and freshly ground pepper. Press the seasoning into the meat to enhance flavor penetration.
Step 3: Sear on High Heat
Heat a cast iron skillet until smoking hot, then add oil. Sear the ribeye for 2-3 minutes per side without disturbing it.
Step 4: Finish in the Oven
Transfer the skillet to a 400°F oven and cook until the internal temperature reaches 130°F for medium-rare.
Step 5: Baste with Butter & Herbs
Add butter, crushed garlic, thyme, and rosemary to the skillet. Tilt the pan and spoon the melted butter over the steak for extra richness.
Step 6: Rest Before Serving
Let the ribeye rest for 5-10 minutes to redistribute juices. Slice against the grain for maximum tenderness.
The Best Cast Iron Steak Recipe: Gordon Ramsay’s Pan-Seared Technique
Choosing the Right Cut
Opt for well-marbled steaks like ribeye, New York strip, or filet mignon. Thickness matters—1.5 inches or more ensures even cooking.
Preheating the Skillet
A ripping-hot cast iron skillet is non-negotiable. Heat it on high for at least 5 minutes before adding oil.
Searing for Maximum Flavor
Place the steak in the skillet and resist the urge to move it. A proper sear requires undisturbed contact for 2-3 minutes per side.
Oven Finishing
Transferring to a 400°F oven guarantees precise doneness. Use a meat thermometer to avoid guesswork—130°F for medium-rare.
Basting for Extra Richness
Add butter, garlic, and herbs in the last minute. Continuously spoon the melted butter over the steak for deeper flavor.
Resting is Critical
Allow the steak to rest 5-10 minutes before cutting. This step ensures juiciness in every bite.
Gordon Ramsay’s Ribeye in Cast Iron: Searing & Oven Finishing
A ribeye cooked in cast iron delivers unmatched flavor and texture. High-heat searing locks in juices while the oven ensures even cooking.
Begin with a thick-cut ribeye at room temperature. Dry the surface thoroughly—moisture is the enemy of a good crust. Season aggressively with salt and pepper just before cooking.
Heat the cast iron skillet until smoking hot, then add a thin layer of oil. Sear the ribeye undisturbed for 2-3 minutes per side to develop a deep brown crust.
Move the skillet to a 400°F oven and cook until the internal temperature reaches 130°F. In the final minute, introduce butter, garlic, and fresh herbs, basting continuously.
Rest the steak for 5-10 minutes before slicing. The result is a perfectly caramelized exterior and a tender, juicy center.
Butter, Thyme & Rosemary: Gordon Ramsay’s Steak Seasoning Secrets
Elevating a steak’s flavor comes down to simple, high-quality ingredients. Butter, thyme, and rosemary transform an ordinary cut into something extraordinary.
Unsalted butter is ideal for controlling salt levels. Melt it in the skillet during the last minute of cooking, allowing the steak to absorb its richness.
Fresh thyme and rosemary add earthy, aromatic depth. Toss whole sprigs into the skillet with garlic for infused flavor.
Basting is key—spoon the melted butter over the steak repeatedly. This technique coats the meat in herb-infused fat, enhancing every bite.
For best results, use cold butter to prevent burning. The combination of butter and herbs creates a restaurant-worthy finish with minimal effort.
Step-by-Step: Reverse Sear Steak in Cast Iron (Gordon Ramsay Style)
The reverse sear method delivers perfect doneness with an incredible crust. This technique starts with gentle oven cooking before finishing with a blazing-hot sear.
Step 1: Preheat the Oven
Set the oven to 275°F for slow, even cooking. This low temperature ensures the steak cooks uniformly without overcooking the edges.
Step 2: Season and Prepare
Pat the steak dry and season with coarse salt and pepper. Place it on a wire rack over a baking sheet to promote air circulation.
Step 3: Slow Roast to Temperature
Cook in the oven until the internal temperature reaches 115°F for rare or 125°F for medium-rare. This gradual cooking preserves moisture.
Step 4: Heat the Cast Iron Skillet
While the steak rests, heat a dry cast iron skillet on high until smoking hot. Add a high-smoke-point oil just before searing.
Step 5: Sear for Crust Formation
Sear the steak for 60-90 seconds per side, pressing lightly for even contact. Add butter and herbs, basting constantly for extra flavor.
Step 6: Rest and Serve
Let the steak rest for 5 minutes before slicing. The reverse sear guarantees edge-to-edge perfection with a caramelized exterior.
Why Gordon Ramsay’s Cast Iron Steak Recipe Works Every Time
Several key factors make this method foolproof. Cast iron’s heat retention ensures consistent cooking, while the oven provides precise temperature control.
Starting with a room-temperature steak prevents uneven cooking. Drying the surface thoroughly guarantees a proper sear instead of steaming.
High heat is non-negotiable. A smoking-hot skillet creates the Maillard reaction, developing complex flavors and textures.
Finishing in the oven allows the steak to cook gently. Basting with butter, garlic, and herbs infuses richness without burning.
Resting is critical. Those 5-10 minutes let juices redistribute, ensuring every bite stays succulent.
This approach works for all cuts, from ribeye to filet mignon. Mastering these principles means restaurant-quality results at home.
Ideal Steak Cuts & Thickness for the Cast-Iron-Skillet-to-Oven Method
When executing the method of cooking a steak in a cast iron skillet and then transferring it to the oven as used by Gordon Ramsay, choosing the right cut and thickness makes a dramatic difference. Select a steak at least 1.25–1.5 inches thick to ensure you get a beautifully seared crust while the internal centre finishes in the oven without turning overcooked.
Thicker steaks are more forgiving, allowing the pan-sear stage to build flavour and the oven stage to gently bring the centre to temperature. Also, prefer cuts with good marbling, such as ribeye or strip, because the rendered fat helps with flavour and moisture during both the skillet and oven phases.
Linen-dry the steak and season generously before you begin so that when you place it into your smoking-hot cast iron skillet, you will get the signature crust that Ramsay emphasises (“a smoking hot pan”).
Post-Cooking Finishes: Resting, Slicing & Serving with Impact
Resting the Steak
After removing your steak from the oven, allow at least 5–10 minutes of resting time before slicing. This critical step enables the juices to redistribute inside the meat, preventing them from spilling out when you cut. Ramsay strongly recommends this practice.
Slicing Against the Grain
When you’re ready to serve, always slice the steak against the grain. This simple technique improves tenderness and mouth-feel — especially important for thicker cuts that went through both the sear and oven phases.
Finishing Touches & Serving Suggestions
Consider finishing with a pat of herb-butter on top (butter infused with garlic, thyme, rosemary) so that it melts into the warm steak and adds richness. Pair the dish with simple sides like roasted vegetables, sautéed mushrooms or a crisp salad to balance the richness of the cut. If you like, mention suitable wine pairing — a bold red like Cabernet Sauvignon or Malbec goes well with seared steak for visually and gastronomically appealing context.
Common Question and Answers
What Is the Best Oil for Cast Iron Steak?
Use oils with high smoke points like avocado, grapeseed, or refined peanut oil. These withstand extreme heat without burning, ensuring a clean sear. Avoid olive oil for high-temperature cooking as it breaks down and smokes too quickly.
How Thick Should the Steak Be?
Aim for at least 1.5 inches thick. Thinner steaks overcook easily, while thicker cuts allow better control over doneness and crust development.
Can You Use Frozen Steak?
Thaw completely first. Cooking frozen steak leads to uneven results, with the exterior overcooking before the center thaws. Pat dry thoroughly to remove excess moisture.
Why Rest the Steak After Cooking?
Resting lets juices reabsorb into the fibers. Cutting too soon causes flavorful juices to spill out, leaving the meat drier.
How Do You Prevent Smoke When Searing?
Use an oil with a high smoke point and ensure proper ventilation. Avoid overcrowding the skillet, and pat the steak extra dry to minimize splattering.
Discover New Articles: See Our Latest Updates
