Gordon Ramsay Barbecue Steak Recipe

Gordon Ramsay Barbecue Steak is a masterclass in grilling over live fire, delivering deep smoky char and a buttery herb finish. The high heat locks in juices while rosemary and garlic add rich aroma, giving you a crisp crust and tender medium-rare center.

This recipe takes 27 minutes total — 15 minutes prep and 12 minutes on the grill. It is intermediate level, perfect for a weekend cookout or special dinner when you want impressive results without fuss. The one tricky part is managing the two-zone fire, but I will walk you through it clearly.

What Is Gordon Ramsay Barbecue Steak?

This is a thick ribeye steak cooked over charcoal or gas using a two-zone fire method. You sear it directly over high heat for a dark crust, then move it to indirect heat to finish gently while basting with herb butter.

The result is a steak with a deep mahogany crust that shatters when you bite into it, and a tender pink center. It is the kind of meal you make when you want something impressive but still straightforward — a proper backyard feast.

Gather These Fresh Ingredients for Gordon Ramsay Barbecue Steak

You probably have most of these already. Here is what you need and why each one matters.

Protein

• 2 lb boneless ribeye steaks (2 steaks, each about 1 lb and 1½ inches thick) — Ribeye has excellent marbling that keeps it juicy over high heat. Look for steaks with even thickness for consistent cooking.

Aromatics and Fat

• 4 sprigs fresh rosemary — Adds woody, pine-like fragrance that infuses into the butter during basting.
• 4 sprigs fresh thyme — Earthy and slightly floral, complements the rosemary without overpowering the beef.
• 3 cloves garlic, smashed — Smashing releases the oils gently; whole cloves won’t burn as quickly as minced garlic on the grill.
• 3 tbsp unsalted butter, cut into 3 pieces — Unsalted lets you control the salt level. The butter foams and carries the herb flavors onto the steak.

Seasoning and Oil

• 1½ tsp kosher salt — Coarse grains stick well to the meat and draw out moisture for better browning.
• 1 tsp freshly ground black pepper — Grind fresh just before using for maximum punch.
• 2 tbsp olive oil, divided — Helps the seasoning adhere and promotes even browning on the grill grates.

Detailed Step-by-Step Instructions to Make Gordon Ramsay Barbecue Steak

The process flows from prep to fire to rest. Here is how I walk through it each time.

1. Bring to Room Temperature — Take the steaks out of the fridge 30 minutes before cooking. Pat them completely dry with paper towels — any surface moisture will steam and prevent a good sear. Season both sides with the salt and pepper, pressing the seasoning into the meat.
2. Set Up the Grill — Build a two-zone fire: direct high heat on one side (450-550°F surface temp) and indirect heat on the other (around 300°F). For charcoal, bank the coals to one side. For gas, leave one burner on high and turn the others off. Hold your hand 5 inches above the direct side — you should feel intense heat after 1-2 seconds.
3. Oil and Sear — Rub 1 tablespoon of olive oil over both steaks. Place them over direct high heat, laying them diagonally across the grates to create hatch-mark lines. Cook without moving for 3 minutes. A dark, caramelized crust should form.
4. Flip and Continue Searing — Use tongs to flip the steaks onto a different section of the direct heat zone. Cook another 3 minutes. If flare-ups happen, move the steaks to the indirect zone until the flames die down. The crust should be deep mahogany and feel dry and crisp to the tongs.
5. Move to Indirect Heat — Transfer the steaks to the indirect heat zone. Add the remaining 1 tablespoon of olive oil to a small cast-iron or heatproof pan placed on the indirect side. Stir the garlic, rosemary, and thyme for 30 seconds until fragrant.
6. Based on Herb Butter — Add the butter to the pan and let it melt and foam. Tilt the pan slightly and spoon the foaming butter over the steaks, making sure the garlic and herbs touch the meat. Continue basting each steak for 2 minutes.
7. Check Temperature — Insert an instant-read thermometer into the thickest part of each steak. Target: 125°F for rare, 130°F for medium-rare (recommended). If not there yet, keep grilling over indirect heat, re-basting every minute. Total grill time should average 10-12 minutes for medium-rare.
8. Rest the Steaks — Remove from the grill and transfer to a cutting board. Let them rest for 5 minutes uncovered. Do not tent with foil — that traps steam and ruins the crisp crust.
9. Carve and Serve — Slice against the grain into ¾-inch-thick pieces. Arrange on a platter and drizzle any accumulated juices and remaining herb butter from the pan over the top. Serve right away.

Common Mistakes and How I Fixed Them

• Not drying the steaks properly — Surface moisture turns to steam and prevents browning. Pat them bone-dry with paper towels before seasoning.
• Skipping the room temperature step — Cold steaks cook unevenly, with the outside burning before the center warms up. Give them a full 30 minutes on the counter.
• Moving the steaks too early — A good crust needs 3 minutes of uninterrupted contact. Moving them early tears the surface and loses flavor.
• Flare-up panic — Small flames are fine, but if they get aggressive, move the steaks to the indirect zone briefly. Do not spray water — that creates ash and steam.
• Using salted butter for basting — Salted butter can make the steak too salty, especially since the meat is already seasoned. Stick with unsalted for better control.
• Over-resting with foil tenting — Leaving the steak covered traps steam and softens the crust. Just 5 minutes uncovered on a cutting board is perfect.

What Pairs Perfectly with Gordon Ramsay Barbecue Steak

This steak is rich and bold, so you want sides that balance it without competing. Here is what I reach for.

• Grilled asparagus with lemon zest — The bright acidity cuts through the buttery steak. Toss the asparagus in olive oil and grill for 2-3 minutes per side.
• Simple roasted potatoes — Crispy on the outside, fluffy inside. Toss with olive oil, salt, and rosemary, then roast at 400°F for 30 minutes.
• Mixed green salad with vinaigrette — A sharp, acidic dressing (like Dijon and red wine vinegar) refreshes the palate between rich bites of steak.
• Grilled garlic bread — Perfect for soaking up the herb butter and juices left on the platter. Brush crusty bread with olive oil and grill until charred.
• Red wine reduction sauce — If you want extra sauce, deglaze the cast-iron pan with a splash of red wine and simmer until thickened. Skip this if the herb butter already feels indulgent enough.
• Charred cherry tomatoes — Halved cherry tomatoes grilled alongside the steak add sweetness and acidity that brightens the whole plate.

Pro Tips for Making Gordon Ramsay Barbecue Steak

• Let the grill preheat fully — A properly hot grill (450-550°F) gives you that deep sear in 3 minutes. If the temperature is too low, the steak will stew instead of searing.
• Use an instant-read thermometer — Guessing doneness by touch is unreliable with thick steaks. Pull them at 125°F for rare or 130°F for medium-rare — the temperature will rise a few degrees during rest.
• Rotate the steaks for even heat — Hot spots exist on every grill. Flip the steaks onto a fresh section of the direct heat zone to avoid burning one side while the other stays pale.
• Keep the basting pan on indirect heat — Placing the pan directly over high heat will burn the garlic and herbs instantly. The indirect zone gives you gentle heat for foaming butter without scorching.
• Smash the garlic, do not mince it — Whole smashed cloves release flavor slowly and will not burn during the 2-minute basting period. Minced garlic blackens almost immediately.
• Let the butter foam before basting — Wait until the butter melts and starts bubbling. That foam carries the herb flavor onto the steak far better than still-melted butter.
• Slice against the grain at a diagonal — Cutting across the muscle fibers makes each bite tender. A 45-degree angle gives wider slices that hold more juice.

Inspiring Variations of Gordon Ramsay Barbecue Steak

• Coffee rub crust — Mix 1 tablespoon finely ground coffee with the salt and pepper before seasoning. The coffee adds a bitter, smoky note that deepens the char.
• Chimichurri finish — Skip the herb butter and drizzle the sliced steak with a fresh chimichurri made from parsley, oregano, garlic, red wine vinegar, and olive oil.
• Smoked paprika and cayenne — Add 1 teaspoon smoked paprika and ½ teaspoon cayenne to the seasoning mix. This gives a warming, spicy kick that pairs well with the smoky grill.
• Blue cheese crumble — After resting, scatter 2 ounces of crumbled blue cheese over the warm slices. The sharp, tangy cheese contrasts beautifully with the buttery beef.
• Balsamic glaze drizzle — Brush the steak with balsamic glaze during the last minute of grilling. The sweet-sour glaze caramelizes quickly and adds a sticky, glossy finish.
• Herb butter swap — Replace rosemary and thyme with 1 tablespoon each of fresh chopped tarragon and chives. Tarragon brings an anise-like flavor that feels sophisticated and fresh.

How to Store Gordon Ramsay Barbecue Steak Properly

• Refrigerate for short term — Place leftover slices in an airtight container and refrigerate for up to 3 days. Keep them in a single layer so they cool quickly and do not steam each other.
• Freeze for long-term — Wrap each slice individually in plastic wrap, then wrap again in foil. Freeze for up to 2 months. Label the package with the date so you know how long it has been.
• Separate the herb butter — If you have extra herb butter from the pan, store it in a small jar in the fridge. It is excellent on roasted vegetables or bread later.
• Keep the juices separate — If there are accumulated juices on the platter, pour them into a sealed container and refrigerate separately. They can be reheated and drizzled over the meat when serving again.

Smart Reheating Tips for Gordon Ramsay Barbecue Steak

• Oven reheating — Place slices on a wire rack over a baking sheet. Warm in a 300°F oven for 8-10 minutes. This gentle heat brings the steak back without drying it out.
• Stovetop sear — Heat a cast-iron skillet over high heat. Sear each slice for 30 seconds per side. This restores the crust while keeping the interior tender.
• Air fryer method — Place slices in a single layer in the air fryer basket. Heat at 350°F for 3-4 minutes, flipping halfway through. The circulating air keeps the crust crisp.
• Avoid the microwave — Microwaving toughens the meat and turns the crust rubbery. If you have no other option, use 50% power in 10-second bursts, but it will never be as good.

FAQs

Can I freeze Gordon Ramsay Barbecue Steak?

Yes. Wrap the cooked steak slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating — do not thaw at room temperature.

How long does Gordon Ramsay Barbecue Steak last in the fridge?

Up to 3 days in an airtight container. Store the slices in a single layer so they cool evenly. If you notice any sour smell or slimy texture, discard it.

What cut of beef works best for this recipe?

Ribeye is ideal because of its high marbling, but New York strip or sirloin also works well. Adjust cooking time slightly — thinner steaks need about 1 minute less per side for each ¼-inch difference in thickness.

Can I cook this on a gas grill instead of charcoal?

Absolutely. The two-zone method works the same way — one burner on high, the others off. You will still get good char and smoky flavor, though not as intense as charcoal.

Do I have to use fresh herbs, or can I use dried?

Fresh rosemary and thyme are best for basting because they release oils into the butter. Dried herbs burn quickly on the grill and do not infuse the butter as well. If you only have dried, add them to the butter after it melts rather than to the pan directly.

What if I do not have a cast-iron pan for the basting butter?

Use any small heatproof metal pan or a disposable aluminum tin. Do not use non-stick pans on the grill — the high heat can damage the coating. A small stainless steel skillet works fine, too.

Nutritional Value

Based on 1 serving out of 4 total servings (one steak feeds two people, so one serving is half a steak plus a portion of the herb butter).

• Calories: 585
• Protein: 48g
• Fat: 42g
• Saturated Fat: around 18g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Sodium: about 610mg
• Cholesterol: close to 150mg

Wrapping Up

This Gordon Ramsay Barbecue Steak gives you restaurant-quality results without complicated techniques or specialty equipment. The combination of high-heat sear, gentle finishing, and herb butter basting is hard to beat.

Give it a try at your next cookout — your family will think you spent hours at the grill. And once you nail that deep mahogany crust, you will never go back to simple grilled steak again.

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