I Make Gordon Ramsay’s 4-Ingredient Steak Once a Week

After a long day at work and commuting, the last thing you want is a complicated dinner. You need something quick, satisfying, and—let’s be honest—wishfully impressive. That’s why Gordon Ramsay’s 4-Ingredient Steak is my go-to, whether for a weeknight dinner or a special occasion.

It’s easy, cooks fast, and delivers restaurant-quality results at home. I make this at least once a week, usually on a weekday when time is tight. The best part? Minimal effort, maximum flavor. Sometimes, I eat it straight off the plate (sides are optional when the main dish is this good), and if there are extras and leftovers, they make an unbeatable steak salad or steak and vegetable stir fry for work the next day.

How to Make Gordon Ramsay’s 4-Ingredient Steak:

• 3 tablespoons canola oil (or any high smoke point oil)
• Salt and pepper, to taste
• 1 (1-inch thick) New York strip steak or boneless ribeye
• 3 garlic cloves, crushed
• 3 rosemary sprigs
• 2 tablespoons unsalted butter

If your steak is on the thicker side, preheat the oven to 350°F. Season the steak generously with salt and pepper on all sides. Let it sit at room temperature for 15 minutes to ensure even cooking.

Blot the steak dry with a paper towel to remove excess moisture. Heat the canola oil in a cast-iron pan over medium-high heat until it shimmers.

Lay the steak down away from you (to avoid oil splatter) and press it gently with tongs so it makes full contact with the pan. Let it cook until a golden-brown crust forms, 4 to 6 minutes.

Flip the steak, then add the garlic, rosemary, and butter to the pan. Tilt the pan slightly and use a spoon to baste the steak with the hot, buttery, garlicky oil. Cook for another 4 to 6 minutes. Use a meat thermometer and aim for 125 to 130°F for medium rare at the center of the steak. If your steak is thick, finish cooking it in the oven for a few minutes.

Let the steak sit for 10 to 15 minutes before slicing against the grain. This keeps the juices locked in for a tender, flavorful bite.

Steakhouse-Level Tips

• Room temp is key: A cold steak takes longer to cook, and the center may end up too rare while the outside is overdone.
• Season like you mean it: This is a thick cut of meat—be generous with salt and pepper. Blot excess moisture before searing to get that perfect crust.
• Rosemary for the win: It adds amazing flavor. If using thyme or other herbs, be mindful—they may contain moisture that can cause splattering.
• For thicker steaks: After searing, place the steak on a wire rack over a baking sheet and finish it in the oven until it reaches your preferred doneness.
• Don’t waste that flavorful oil: Use it to sauté onions, bell peppers, or mushrooms for a quick and delicious side.

After years of making this, I can confidently say steakhouse dinners will never be the same. Once you learn this, you’ll wonder why you ever paid for an overpriced steak when you can make it just as good (and quickly) at home.