Gordon Ramsay Steak Marinade Recipe: Juicy & Easy

Picture this: It’s Friday night, and you’re craving a steak that tastes like it’s straight from a Michelin-starred kitchen. But instead of booking a pricey reservation, you’re standing in your own kitchen, whisking together a marinade so good, even Gordon Ramsay might nod in approval.

I’ve been obsessed with Ramsay’s bold, no-fuss approach to cooking ever since I binge-watched Hell’s Kitchen during lockdown. After testing dozens of recipes, I finally cracked the code to his signature steak marinade—tangy, savory, and just a touch spicy, with ingredients you probably already have in your pantry.

Here’s why this recipe works:

• Balanced flavors: Sweet brown sugar meets zesty balsamic and spicy cayenne.
• Tenderizing power: The marinade breaks down tough fibers without overpowering the meat.
• Versatile: Works on ribeye, sirloin, or even flank steak.

And the best part? You don’t need fancy tools or a culinary degree. Let’s get started!

Ingredients

(Makes enough for 2 steaks)

• 1/3 cup balsamic vinegar (adds caramelized sweetness)
• 2 tbsp soy sauce (for umami depth)
• 3 tbsp olive oil (plus extra for cooking)
• 2 cloves garlic, minced (fresh is best!)
• 2 sprigs fresh rosemary, minced (or 1 tsp dried)
• 1/3 cup dark brown sugar (balances acidity)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 tsp cayenne pepper (optional, for heat)

Short on time? Swap fresh rosemary for dried, or use honey instead of brown sugar.

Step-by-Step Instructions

1. Prep the Marinade

1. Grab a large ziplock bag and prop it open in a bowl or pitcher for stability.
2. Add all ingredients to the bag: balsamic vinegar, soy sauce, olive oil, garlic, rosemary, brown sugar, salt, pepper, and cayenne.
3. Seal the bag tightly, then shake and massage it until everything blends into a glossy, fragrant marinade.

2. Marinate the Steak

1. Add your steak to the bag, squeezing out excess air before sealing.
2. Massage the marinade into the meat for 30 seconds—this helps flavors penetrate faster.
3. Refrigerate for at least 6 hours (overnight is ideal).

Pro Tip: If you’re short on time, poke the steak lightly with a fork to help the marinade seep in quicker.

3. Cook to Perfection

1. Remove the steak from the fridge 30 minutes before cooking to let it come to room temperature.
2. Pat it dry with paper towels—this is key for a crispy crust!
3. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
4. Cook the steak for 4-5 minutes per side for medium-rare (adjust based on thickness).
5. Let it rest for 5-10 minutes before slicing.

📊 Marinating Time Guide

Steak Cut	Minimum Time	Maximum Time
Ribeye (1.5” thick)	6 hours	24 hours
Flank	8 hours	24 hours
Sirloin	4 hours	12 hours

💡 Tips & Variations

• No ziplock bag? Use a shallow dish covered with plastic wrap.
• Vegetarian twist: Marinate portobello mushrooms for a hearty meat-free option.
• Extra kick: Double the cayenne or add a splash of hot sauce.
• Pair it up: Serve with garlic mashed potatoes or a Classic Cobb Salad.

🌡️ Internal Temperature Guide

Doneness	Temperature	Visual Cue
Rare	120-130°F	Bright red center
Medium-Rare	130-135°F	Warm red center
Medium	135-145°F	Pink center

❓ FAQs

🍔 More Recipes You’ll Love

• Craving burgers? Try this Juicy Steakhouse Burger Recipe with the same bold flavors.
• Love Gordon Ramsay? Whip up his Sticky Toffee Pudding for dessert.
• Need a sauce? This Homemade Burger Sauce pairs perfectly with steak.

Final Thoughts

This marinade is my go-to for impressing guests (or treating myself on a Tuesday). The first time I made it, my partner joked, “Did you hire a private chef?”—that’s how good it is.

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