Gordon Ramsay, the Michelin-starred chef renowned for his fiery personality and impeccable culinary skills, is a master of steak cookery. While he often champions searing steaks in a pan, he also employs the oven for a perfect, evenly cooked result. Understanding how long Gordon Ramsay cooks steak in the oven is crucial for achieving restaurant-quality perfection at home. This article dives deep into Ramsay’s method, providing a comprehensive guide to oven-cooked steak, including timings, temperatures, and essential techniques.
Understanding the Ramsay Method for Oven-Cooked Steak
Ramsay’s approach to cooking steak isn’t just about following a recipe; it’s about understanding the science and art of transforming a piece of meat into a culinary masterpiece. He emphasizes quality ingredients, proper preparation, and precise execution.
His method typically involves a combination of searing on the stovetop followed by oven finishing, although some recipes lean heavily on the oven itself. The goal is to achieve a beautiful crust on the outside while maintaining a perfectly cooked interior, customized to your preferred level of doneness.
The Importance of Steak Selection
The foundation of any great steak is, of course, the quality of the meat. Ramsay would undoubtedly stress choosing a high-quality cut from a reputable butcher. Look for marbling (the intramuscular fat) which renders during cooking, adding flavor and tenderness.
Prime cuts like ribeye, New York strip, and filet mignon are excellent choices for oven cooking. Consider the thickness of the steak – thicker steaks (at least 1.5 inches) are generally better suited for oven cooking as they are less likely to overcook.
Prepping Your Steak Like a Pro
Before you even think about turning on the stove or oven, proper preparation is key. Ramsay always emphasizes letting the steak come to room temperature. This ensures more even cooking throughout. Take the steak out of the refrigerator at least 30 minutes (and up to an hour) before cooking.
Pat the steak dry with paper towels. This is essential for achieving a good sear. Moisture is the enemy of browning! Season generously with salt and freshly ground black pepper. Don’t be shy – the seasoning is what enhances the natural flavors of the beef.
Decoding the Oven Temperature and Timings
While Ramsay doesn’t always explicitly state exact timings for every scenario (he often relies on visual cues and feel), we can extrapolate from his various recipes and cooking demonstrations to provide a solid guideline.
The oven temperature is a crucial factor. Ramsay often uses a relatively high oven temperature, typically around 400°F (200°C) or even higher, to ensure the steak cooks quickly and evenly without drying out.
The Sear-Then-Oven Technique: A Ramsay Staple
This method involves searing the steak in a hot pan (preferably cast iron) to develop a beautiful crust, then transferring it to a preheated oven to finish cooking to the desired doneness.
First, heat a heavy-bottomed skillet or cast iron pan over high heat until it’s smoking hot. Add a high-smoke-point oil such as canola or grapeseed oil. Sear the steak for 2-3 minutes per side, until a deep brown crust forms.
Immediately transfer the seared steak to the preheated oven. The cooking time in the oven will depend on the thickness of the steak and your desired level of doneness.
Oven Timings Guide for Different Doneness Levels (Sear-Then-Oven)
These timings are estimates and may vary depending on your oven and the thickness of the steak. Always use a meat thermometer to ensure accurate results.
- Rare: 2-4 minutes in the oven (internal temperature of 125-130°F or 52-54°C)
- Medium-Rare: 4-6 minutes in the oven (internal temperature of 130-135°F or 54-57°C)
- Medium: 6-8 minutes in the oven (internal temperature of 135-145°F or 57-63°C)
- Medium-Well: 8-10 minutes in the oven (internal temperature of 145-155°F or 63-68°C)
- Well-Done: Not recommended (Ramsay would likely disapprove!). If you must, 10-12+ minutes in the oven (internal temperature of 155°F/68°C and above). Be aware that well-done steaks can be dry.
The All-Oven Method: A Simpler Approach
While searing adds a desirable crust, you can also cook a steak entirely in the oven. This method is simpler and requires less hands-on time.
Preheat your oven to 275°F (135°C). This low and slow approach helps ensure even cooking and prevents the steak from drying out. Place the seasoned steak on a wire rack set inside a baking sheet.
Cooking times for the all-oven method will be significantly longer than the sear-then-oven method.
Oven Timings Guide for Different Doneness Levels (All-Oven)
Again, these are estimates. Use a meat thermometer to ensure accurate results.
- Rare: Approximately 20-25 minutes (internal temperature of 125-130°F or 52-54°C)
- Medium-Rare: Approximately 25-30 minutes (internal temperature of 130-135°F or 54-57°C)
- Medium: Approximately 30-35 minutes (internal temperature of 135-145°F or 57-63°C)
- Medium-Well: Approximately 35-40 minutes (internal temperature of 145-155°F or 63-68°C)
- Well-Done: Approximately 40+ minutes (internal temperature of 155°F/68°C and above)
Essential Tools for Perfect Oven-Cooked Steak
Having the right tools can significantly impact the outcome of your steak. Ramsay would undoubtedly emphasize the importance of investing in quality equipment.
- Cast Iron Skillet: A cast iron skillet is ideal for searing due to its excellent heat retention and even heat distribution.
- Meat Thermometer: An instant-read meat thermometer is essential for accurately determining the internal temperature of the steak and ensuring it’s cooked to your desired doneness.
- Oven Thermometer: Ovens can be unreliable. An oven thermometer helps you ensure your oven is reaching the correct temperature.
- Tongs: Use tongs to handle the steak during searing and transferring to the oven. Avoid piercing the steak with a fork, as this will release juices.
- Baking Sheet and Wire Rack: For the all-oven method, a baking sheet and wire rack allow for even air circulation around the steak.
The Ramsay Secret: Resting is Non-Negotiable
One of the most crucial steps in cooking steak, often overlooked, is resting the meat after cooking. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
After removing the steak from the oven (or after searing if you didn’t use the oven), place it on a cutting board and tent it loosely with foil. Let it rest for at least 5-10 minutes (and up to 15 minutes for larger steaks).
Flavor Enhancements: Beyond Salt and Pepper
While salt and pepper are essential, Ramsay often incorporates other flavors to elevate his steak dishes.
- Garlic and Herbs: Adding crushed garlic cloves and fresh herbs (such as thyme, rosemary, or oregano) to the pan during searing infuses the steak with aromatic flavors.
- Butter Basting: Basting the steak with melted butter during the last few minutes of cooking adds richness and flavor. You can also add herbs and garlic to the butter for an extra layer of flavor.
- Pan Sauce: After searing the steak, use the pan drippings to create a delicious pan sauce. Deglaze the pan with red wine or beef broth, then add shallots, garlic, and herbs. Reduce the sauce until it thickens slightly.
Troubleshooting Common Steak Cooking Problems
Even with the best techniques, things can sometimes go wrong. Here’s how to troubleshoot common steak cooking problems.
- Steak is tough: This is often due to overcooking or using a low-quality cut of meat. Make sure to use a meat thermometer and choose a well-marbled steak.
- Steak is dry: Overcooking is the primary culprit here. Resting the steak properly is also crucial for retaining moisture.
- Steak lacks a good crust: Ensure your pan is hot enough before searing, and pat the steak dry before seasoning. Avoid overcrowding the pan, as this will lower the temperature.
- Steak is unevenly cooked: Letting the steak come to room temperature before cooking helps ensure more even cooking.
Serving Suggestions: The Ramsay Touch
Ramsay often pairs his steaks with simple yet elegant sides.
Roasted vegetables (such as asparagus, Brussels sprouts, or carrots) are a classic accompaniment. Creamy mashed potatoes or a simple green salad are also excellent choices.
Don’t forget the sauce! A classic Béarnaise sauce or a red wine reduction adds a touch of elegance.
Cooking steak like Gordon Ramsay is achievable with the right knowledge and techniques. By understanding the importance of steak selection, proper preparation, precise timings, and essential tools, you can consistently create restaurant-quality steak in your own kitchen. Remember to always use a meat thermometer, rest the steak properly, and don’t be afraid to experiment with flavors. With practice, you’ll be cooking steaks that even Ramsay would be proud of.
What type of steak is best suited for Gordon Ramsay’s oven-cooking method?
Gordon Ramsay’s oven-cooking method shines with thicker cuts of steak, ideally those at least 1.5 inches thick. Ribeye, New York strip, and Filet Mignon are excellent choices. These cuts possess sufficient marbling, ensuring a tender and juicy final product even after the high heat and subsequent resting period. Thinner steaks are more prone to overcooking in the oven and are better suited for purely pan-searing.
While leaner cuts like sirloin can be used, they require even more careful monitoring to prevent them from becoming dry. The internal temperature is crucial, and it’s recommended to use a reliable meat thermometer. Additionally, consider basting the leaner cuts with butter or oil during the oven phase to help retain moisture and enhance flavor. Pre-salting the steak well in advance can also help to draw out moisture, resulting in a better sear.
What is the ideal oven temperature for Gordon Ramsay’s steak recipe?
The ideal oven temperature for achieving a perfectly cooked steak using Gordon Ramsay’s method is typically between 400°F (200°C) and 450°F (232°C). This high heat ensures that the steak develops a beautiful crust while still allowing for a consistent internal temperature. It’s important to preheat the oven thoroughly before placing the steak inside to guarantee even cooking. The exact temperature may vary slightly based on your oven’s performance and the thickness of the steak.
Some recipes might suggest starting with an even higher initial sear in a smoking hot pan before transferring to the oven. This step is crucial for developing a rich, flavorful crust. However, the oven temperature usually remains within the stated range to continue the cooking process evenly. Remember to closely monitor the internal temperature of the steak with a meat thermometer to avoid overcooking, adjusting the oven temperature or cooking time as needed to achieve your desired level of doneness.
How long should I cook my steak in the oven using Gordon Ramsay’s method?
The cooking time in the oven depends heavily on the thickness of your steak and your desired level of doneness. As a general guideline, a 1.5-inch thick steak cooked to medium-rare (130-135°F) might take around 4-6 minutes in a 400-450°F oven after being seared. However, the best way to determine doneness is by using a reliable meat thermometer inserted into the thickest part of the steak.
Remember, these times are estimates. It’s far better to err on the side of undercooking slightly, as you can always return the steak to the oven for a minute or two to reach your perfect temperature. The resting period after cooking is also critical, as the internal temperature will continue to rise several degrees. A digital thermometer provides the best accuracy and will prevent guesswork.
What is the importance of resting the steak after oven-cooking?
Resting the steak after cooking is a crucial step often overlooked, but it significantly impacts the final texture and juiciness. During cooking, the heat forces the juices in the steak toward the center. Resting allows these juices to redistribute evenly throughout the muscle fibers, resulting in a more tender and flavorful bite. Cutting into a steak immediately after cooking will cause the juices to escape rapidly, leading to a drier outcome.
The recommended resting time is typically around half the cooking time, or about 5-10 minutes for a steak cooked using Gordon Ramsay’s oven method. Tent the steak loosely with foil during resting to keep it warm without steaming it. This allows the muscle fibers to relax and reabsorb the juices, resulting in a noticeably more succulent and enjoyable eating experience. Don’t skip this essential step!
Why is searing the steak important before putting it in the oven?
Searing the steak before oven-cooking is essential for developing the Maillard reaction, a chemical process that creates hundreds of flavor compounds and gives the steak its signature browned crust. This high-heat sear caramelizes the sugars and proteins on the surface of the meat, resulting in a rich, savory, and complex flavor profile that cannot be achieved solely by oven-cooking. Without the sear, the steak will lack depth of flavor and a desirable texture.
The searing step also helps to seal in the juices of the steak, although this is a somewhat debated topic. Even if it doesn’t completely seal them in, the intense heat of the sear rapidly denatures the proteins on the surface, creating a barrier that helps to prevent excessive moisture loss during the subsequent oven-cooking phase. Use a heavy-bottomed pan, such as cast iron, to achieve the best sear and ensure even heat distribution.
What kind of oil should I use for searing the steak?
When searing a steak, it’s crucial to use an oil with a high smoke point to prevent it from burning and imparting an unpleasant flavor to the meat. Oils like canola oil, grapeseed oil, avocado oil, or refined olive oil are all excellent choices because they can withstand high temperatures without breaking down and producing harmful compounds. Avoid using butter or extra virgin olive oil for searing, as they have lower smoke points and are more likely to burn.
The primary purpose of the oil is to facilitate heat transfer between the pan and the steak, ensuring even browning and preventing the steak from sticking. A thin, even layer of oil is sufficient; you don’t need to drown the pan. Using the right type of oil is critical for achieving a perfectly seared crust without compromising the flavor of your steak. Consider the flavor profile of the oil as well – while generally neutral, some refined olive oils may impart a subtle flavor.
How do I adjust cooking times for different levels of steak doneness (rare, medium-rare, etc.)?
Adjusting cooking times for different levels of doneness relies primarily on monitoring the internal temperature of the steak with a meat thermometer. For rare (120-130°F), reduce the oven time by a minute or two compared to medium-rare. For medium (130-140°F), cook for slightly longer than the medium-rare time. Medium-well (140-150°F) will require a few minutes more, and well-done (150°F+) will necessitate the longest oven time. Remember that the steak will continue to cook slightly during the resting period, so remove it from the oven a few degrees before reaching your desired temperature.
The thickness of the steak also plays a vital role. A thicker steak will naturally require a longer cooking time to reach the same internal temperature as a thinner steak. Continuously monitoring the temperature is key to achieving your preferred level of doneness. If you are aiming for a specific doneness, it’s wise to start checking the temperature frequently towards the end of the estimated cooking time. Under-cooking is always preferable to over-cooking since you can easily return a steak to the oven for a short period if needed.