Print

Gordon Ramsay Barbecue Steak

Gordon Ramsay Barbecue Steak
Print Recipe

A masterful steak cooked over live fire, achieving a deep, smoky char and a buttery, herb-infused finish. The high-heat sear locks in juices while rosemary and garlic lend aromatic richness, yielding a crust that shatters with each bite and a tender, medium-rare center.

Ingredients

Scale
  • 2 lb boneless ribeye steaks (2 steaks, each about 1 lb and 1 1/2 inches thick)
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil, divided
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • 3 tbsp unsalted butter, cut into 3 pieces

Instructions

  1. Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels to remove surface moisture — this ensures a deep, even sear. Season generously on all sides with 1 1/2 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat.
  2. Prepare a charcoal or gas grill for high heat, building a two-zone fire: one side with direct high heat (450-550°F / 232-288°C surface temp measured by grill thermometer) and the other side with indirect heat (about 300°F / 149°C). For charcoal, bank half the coals to one side; for gas, leave one burner on high and the others off. You should feel intense heat when holding your hand 5 inches above the direct side for 1-2 seconds.
  3. Rub 1 tablespoon of olive oil over both steaks to help the seasoning adhere and promote browning. Place the steaks over direct high heat, laying them diagonally across the grates to create hatch-mark grill lines. Cook without moving for 3 minutes, until a dark, caramelized crust forms.
  4. Using tongs, flip the steaks and place them on a different section of the direct heat zone — this ensures even searing. Cook for another 3 minutes. If flare-ups occur, briefly move steaks to the indirect zone until flames subside. The crust should be deep mahogany and feel dry and crisp to the tongs.
  5. 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 heat. Add the garlic cloves, rosemary sprigs, and thyme sprigs, and stir for 30 seconds until fragrant.
  6. Add the butter to the pan and let it melt and foam. Using a spoon, baste the steaks with the foaming herb butter, tilting the pan slightly to collect it. Continue basting each steak for 2 minutes, ensuring the garlic and herbs often come into contact with the meat to infuse flavor.
  7. Check the internal temperature using an instant-read thermometer inserted into the thickest part of each steak: 125°F / 52°C for rare, 130°F / 54°C for medium-rare (recommended). If not yet at target, continue grilling over indirect heat, re-basting every 1 minute, until the desired doneness is reached. For medium-rare, total grill time should be about 10-12 minutes.
  8. Remove the steaks from the grill and transfer to a cutting board. Rest the steaks for 5 minutes without covering — this allows the juices to redistribute evenly throughout the meat. Over-resting or tenting with foil can cause the crust to steam and soften.
  9. After resting, carve the steaks against the grain into 3/4-inch-thick slices. Arrange the slices on a platter and drizzle any accumulated juices and remaining herbed butter from the pan over the top. Serve immediately.

Notes

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and then foil; freeze for up to 2 months. Reheat gently: place slices in a 300°F / 149°C oven for 8-10 minutes, or sear in a hot cast-iron skillet for 30 seconds per side. Avoid microwaving, as it toughens the meat. These instructions are for 1 1/2-inch-thick steaks; adjust cooking time by about 1 minute per side for each 1/4-inch variation in thickness.

Nutrition

Keywords: Gordon Ramsay barbecue steak, grilled ribeye, reverse sear steak, herb butter steak, fire-grilled steak, BBQ steak recipe, steakhouse recipe, outdoor grilling, char-grilled beef, summer cookout, rosemary garlic steak

Find it online: https://britishrecipes.uk/gordon-ramsay-barbecue-steak/