While Gordon Ramsay is known for saying “Marinades don’t penetrate deep—seasoning does!”, he does use quick, potent marinades or finishing oils for steaks when he wants to amplify flavor without compromising texture. His go-to approach isn’t a long soak—it’s a bright, herb-forward, acid-balanced blend that tenderizes the surface and adds aromatic depth in under 30 minutes.
This marinade—inspired by his techniques on Hell’s Kitchen, MasterClass, and Ultimate Cookery Course—uses fresh herbs, Dijon mustard, garlic, and olive oil to create a steak that’s crusty, juicy, and layered with flavor. No sugar, no soy sauce—just clean, elevated ingredients that let the beef shine.
Why This Marinade Works (The Ramsay Way)
🥩 No over-marinating—30 minutes max to avoid mushy texture
🌿 Fresh herbs + Dijon = aromatic depth without overpowering
🍋 Balanced acid (lemon + mustard) tenderizes gently
🫒 High-quality olive oil carries flavor and aids browning
⏱️ 30 minutes or less—because great steak shouldn’t wait
🔥 Gordon’s mantra: “Season your meat like your life depends on it—but don’t drown it.”
Ingredients You’ll Need
3 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
2 cloves garlic, finely minced or grated
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh rosemary, finely chopped
Zest and juice of ½ lemon
1 tsp coarse sea salt
½ tsp freshly cracked black pepper
Optional: 1 tbsp Worcestershire sauce (for umami depth)
💡 Pro Tips:
Pat steak dry before marinating—oil clings better to dry meat.
Don’t use dried herbs if you can avoid it—fresh = brighter flavor.
Never marinate more than 1 hour—acid can “cook” the surface (like ceviche!).
Step-by-Step Instructions (Ramsay-Approved!)
see next page
ADVERTISEMENT
