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Gordon Ramsay Steak Marinade

Gordon Ramsay Steak Marinade Recipe


  • 12 oz Steak
  • ⅓ cup Balsamic Vinegar
  • 2 tablespoons Soy Sauce
  • 3 tablespoons Olive Oil
  • 2 cloves Garlic (Minced)
  • 2 sprigs Rosemary (Minced)
  • ⅔ cup Dark Brown Sugar
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Ground Black Pepper
  • ⅓ teaspoon Red Pepper


  1. Prepare Marinade:
  • Mince two cloves of garlic and two rosemary sprigs to make the marinade.
  • In a bowl, mix together ⅓ cup of balsamic vinegar, two tablespoons of soy sauce, ⅔ cup of brown sugar, and two tablespoons of olive oil.
  1. Add Seasonings:
  • Add minced rosemary sprigs, garlic, kosher salt, ground black pepper, and red pepper into the bowl of soy sauce mixture. Mix well.
  1. Marinate the Steak:
  • Pour the mixture into a zip-lock bag and shake well until well combined.
  • Add the steak to the bag and toss it to coat thoroughly.
  • Refrigerate the steak marinade for at least six hours.
  1. Prepare and Cook the Steak:
  • Once refrigerated, take the steak out, pat it dry with a paper towel, and keep it aside to cook.
  • In a skillet, add a tablespoon of olive oil and heat it.
  • Put the steak in the skillet and fry it until crispy and releases flavors.


  • Tenderizing and Flavor Infusion: Marinating steak not only tenderizes it but also infuses it with flavor, making it juicier and more delicious.
  • Essential for Tough Cuts: For tougher cuts of meat, marinating is essential to break down the fibers and make the meat tender.
  • Versatility: This marinade can also be used with other cuts of meat or Gordon Ramsay recipes for a delicious twist.
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Q: Can I marinate the steak for less than six hours?
A: While six hours is optimal for maximum flavor infusion, you can marinate it for a shorter time if needed. However, the longer the marination, the better the flavor.

Q: Can I use this marinade for other types of meat?
A: Yes, this marinade works well with various types of meat, such as chicken or pork, providing a delicious flavor to your dish. Adjust marination time according to the thickness and type of meat.