Gordon Ramsay’s Sirloin Steak – Juicy, Seared, Perfection

The Gordon Ramsay’s Sirloin Steak recipe changed how I cook beef forever. I used to toss steaks on the grill, cross my fingers, and hope for medium-rare. Sometimes I nailed it. Sometimes I made beef jerky. And then one day, I watched Gordon sear a sirloin in a hot pan, basting it with butter and garlic like it owed him money — and I was hooked.

The first time I tried his method, I overcooked it. My heat was too low, and I didn’t rest the steak long enough. But once I followed his rhythm — high heat, oil first, season hard, then baste — I got that crisp, golden crust and tender pink center. You don’t need a grill. Just a pan, timing, and confidence (and maybe a good exhaust fan).

If you’ve never pan-seared sirloin Ramsay-style, you’re about to level up big time.

Why Gordon Ramsay’s Sirloin Steak Works & Where Most Go Wrong

• Pan not hot enough. You need real heat for that steakhouse sear.
• Overcrowding the pan. One steak at a time — give it room.
• Skipping the basting. That butter + garlic spooning? Flavor magic.
• Not resting the steak. Rest = juicy steak. No rest = sad juices on the plate.
• Under-seasoning. Ramsay goes bold — salt and pepper generously.

What Gordon Ramsay Says About Sirloin Steak

In Gordon’s words? “Color equals flavor.” He swears by dry-aged sirloin, seasoned simply, seared hot, and finished with garlic, thyme, and butter. It’s all about controlling heat and locking in moisture — and never walking away from the pan.

How I Make Gordon Ramsay’s Sirloin Steak My Way

Ramsay keeps it classic — hot pan, quality steak, no marinades, no fluff. And honestly? He’s right. But I do add one tiny cheat: I use a cast iron pan and finish the steak with a spoonful of Dijon butter if I’m feeling extra.

The biggest shift came when I stopped guessing doneness. I use the touch test (Gordon’s technique — thumb to index for rare, thumb to pinky for well-done) and a quick read with a meat thermometer if I’m feeding guests.

Also, if you’ve never paired this with my Gordon Ramsay Mashed Potatoes Recipe, do yourself a favor. Steak night = sorted.

Ingredients For Gordon Ramsay’s Sirloin Steak (with my notes)

Main ingredients:

• 2 sirloin steaks (1 to 1¼ inch thick, about 8–10 oz each)
• Kosher salt and freshly cracked black pepper (generous amounts)
• 1 tbsp vegetable oil (or high smoke point oil)
• 2 tbsp unsalted butter
• 2–3 garlic cloves, smashed
• 3 sprigs fresh thyme (or rosemary if that’s what you have)

Optional finishing butter:

• 1 tbsp unsalted butter
• 1 tsp Dijon mustard
• ½ tsp chopped parsley or chives

How To Make Gordon Ramsay’s Sirloin Steak Step By Step

1. Bring the steaks to room temperature.
   Let them sit out for 20–30 minutes. Cold steak + hot pan = uneven cook.
2. Pat dry and season heavily.
   Dry the surface with paper towels. Season both sides generously with salt and pepper — don’t be shy.
3. Heat your pan.
   Place a cast iron or heavy-bottomed skillet over high heat until it’s just smoking. Add oil.
4. Sear the steak.
   Lay the steaks in the pan away from you (Ramsay-style). Press gently for full contact. Sear 2–3 minutes per side, depending on thickness and preferred doneness.
5. Add butter, garlic, and thyme.
   Once you flip the steak, add butter and aromatics. Tilt the pan slightly and baste the steak constantly with a spoon.
6. Check doneness.
   Use the finger test or meat thermometer:
   • Rare: 120–125°F
   • Medium rare: 130–135°F
   • Medium: 140–145°F
7. Rest the steak.
   Transfer to a warm plate and let it rest 5–10 minutes. This keeps the juices in.
8. Optional Dijon butter:
   Mix Dijon, softened butter, and herbs. Dab on top of the steak while it rests. Melts into magic.

What I Got Wrong (And How I Fixed It)

• Pan wasn’t hot enough. First steak came out gray, not seared. Now I wait for light smoke before adding oil.
• Didn’t dry the steak. Moisture kills the crust. Pat those steaks dry like they’re headed to a photo shoot.
• Over-flipped. I used to flip every 30 seconds (anxiety cooking). Ramsay says: flip once, maybe twice. Let the crust develop.
• Cut it too soon. I sliced into it right after cooking — juice everywhere. Now I wait 5–10 mins, and it’s always juicier.

Pro Tips That Change The Game For Gordon Ramsay’s Sirloin Steak

• Use a cast iron pan. It retains heat and gives you a better crust than nonstick.
• Baste continuously. Once the butter goes in, don’t stop spooning — that’s where the flavor builds.
• Room temperature steak. Cold steak = uneven cook. Let it sit at least 20 minutes.
• Don’t forget to rest. It’s not optional. Ten minutes of rest = juicy, tender steak.
• Slice against the grain. It makes every bite more tender, especially with leaner cuts.

Variations That Actually Hold Up For Gordon Ramsay’s Sirloin Steak

• Smoked Paprika Crust: Add a pinch of smoked paprika to your salt and pepper rub.
• Chili Butter Finish: Stir chili flakes and garlic into the butter for a spicy kick.
• Blue Cheese & Herb Butter: Mix crumbled blue cheese and parsley into soft butter, dollop on top while resting.
• Balsamic Pan Sauce: After cooking, deglaze the pan with 2 tbsp balsamic vinegar + splash of stock for a tangy drizzle.

How To Store & Use Leftover Gordon Ramsay’s Sirloin Steak

• Fridge: Wrap tightly and store up to 3–4 days.
• Reheat: Slice thin and reheat briefly in a hot pan with a touch of oil or butter.
• Leftover ideas: Steak salad, steak sandwich with caramelized onions, or stir-fry with veggies and rice.

FAQs

What cut does Gordon Ramsay use for steak?

He often uses sirloin, ribeye, or strip steak — always thick-cut and well-marbled for max flavor.

How does Gordon Ramsay cook steak in a pan?

High heat, dry steak, generous seasoning, sear both sides, then baste with butter, garlic, and herbs until done.

What’s the best oil for pan-searing steak?

Use a high smoke point oil like vegetable, grapeseed, or canola for the initial sear — butter comes in later.

How long should steak rest after cooking?

At least 5–10 minutes. This lets the juices redistribute and keeps the meat moist when you cut it.

Should I use butter or oil to cook steak?

Both. Start with oil to sear, then add butter with garlic and herbs to finish — Ramsay’s signature move.

From My Kitchen To Yours

This steak recipe made me stop ordering $40 sirloins at restaurants. Once you’ve basted with butter like Gordon, you’ll never go back.