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This mouthwatering steak marinade inspired by Gordon Ramsay turns regular cuts into fancy restaurant-style meals without much work. The mix of balsamic vinegar, soy sauce, and fragrant herbs makes a tasty outer crust while keeping the meat soft and moist inside.
I stumbled upon this marinade method at a cooking workshop long ago and tweaked it through many dinner gatherings. The mix of brown sugar and balsamic creates that amazing browned crust that wins over even my friends who aren't big steak fans.
Ingredients
- Balsamic vinegar: Breaks down the meat's toughness and adds rich sweetness
- Soy sauce: Brings deep savory taste and boosts the beef's natural flavor
- Olive oil: Helps spread the flavors evenly throughout the meat
- Garlic: Adds key flavor compounds that soak into the steak
- Fresh rosemary: Gives woody herb notes that go great with beef
- Dark brown sugar: Makes the outside brown nicely and cuts the sour taste
- Kosher salt: Lifts all the flavors and helps the meat stay juicy
- Black pepper: Adds needed spice and gentle heat
- Red pepper flakes: Give a light kick that makes flavors more interesting
How To Make Gordon Ramsay's Steak Marinade
- Prep aromatics:
- Chop the garlic super tiny until it's almost mushy for best flavor. Strip rosemary leaves and chop them very small to let out their natural oils. This careful prep helps these flavors really get into the meat.
- Create the marinade base:
- Mix balsamic vinegar, soy sauce, and olive oil in a bowl with a whisk until they're combined. Put in the brown sugar and keep whisking until it's totally dissolved, which might take about a minute of good stirring.
- Add aromatics and seasonings:
- Throw in the chopped garlic, rosemary, kosher salt, black pepper, and red pepper flakes. Whisk everything together until all stuff is spread out evenly in the liquid so no single flavor stands out too much.
- Marinate the steak:
- Put your steak in a zip-top bag and pour the mixture over it making sure it's fully covered. Squeeze out extra air before closing to get the most meat-to-marinade contact. Keep in the fridge for at least 6 hours but leaving it overnight works even better to make the meat tender.
- Cook to perfection:
- Take steak out of marinade and wipe it really dry with paper towels. This step is super important for good browning. Heat up a cast iron pan until it's really hot. Cook the steak how you like it, usually 3-4 minutes each side for pink in the middle, depending on how thick it is. Let it sit for 5 minutes before cutting.
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Dark brown sugar is the hidden trick in this mix. It's got more molasses than light brown sugar which makes for better browning and goes really well with the balsamic vinegar. My dad who was super fussy about his steaks actually asked for this marinade when we celebrated his 70th birthday.
Making Ahead and Storage
You can mix up this marinade 3 days early and keep it in a sealed container in your fridge. The flavors actually get better as they sit together over time. If you have extra marinade never use it again after it's touched raw meat. But you can make twice as much and save half before putting meat in it to use as a sauce or for later marinades.
Best Cuts for This Marinade
Though this marinade makes any beef better, it really shines on cuts with good fat running through them. Ribeye gets amazing flavor since its fat soaks up all the herbs and spices. New York strip keeps its beefy taste while taking on the marinade flavors. For cheaper options, flank or skirt steak get much more tender as the vinegar works on breaking down their tougher muscle parts during marinating.
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Serving Suggestions
This fancy steak goes great with roasted veggies that can stand up to big flavors like asparagus, brussels sprouts, or mushrooms. For sides try garlic mashed potatoes which go well with the savory meat or crusty bread to soak up all the tasty juices. A simple arugula salad with lemon dressing gives a nice tangy balance to the rich meat flavors. For drinks a bold red wine like Cabernet Sauvignon or Malbec matches the strong marinade flavors really well.
Frequently Asked Questions
- → What's the ideal marinating time?
Let the steak soak for no less than 6 hours to really absorb the flavors.
- → Which steak is best for this marinade?
Thick steaks like ribeye or sirloin shine here, but it can elevate any cut.
- → Can I swap rosemary for something else?
Feel free to use thyme or oregano for a different twist without losing flavor.
- → Can I make the marinade early?
Sure! Prep it up to 48 hours ahead and store it in the fridge.
- → How do I make sure my steak doesn’t get overcooked?
Use a meat thermometer and cook to your preferred doneness. Medium-rare is about 135°F (57°C).
- → Does this work for other meats?
Yes, it’s a great pick for chicken, lamb, or even pork too!