Bold Steak Marinade by Ramsay

This bold steak marinade transforms ordinary cuts into extraordinary meals with minimal effort. The perfect balance of sweet balsamic, umami-rich soy sauce, and aromatic herbs creates a crust that caramelizes beautifully when cooked, leaving you with restaurant-quality steak every time.

I discovered this marinade technique during a dinner party disaster when my planned sauce broke at the last minute. This quick alternative saved the meal and has since become my signature steak preparation that friends constantly request.

Ingredients

• Steak: 12 oz, any cut works but ribeye or strip steak offers best results
• Balsamic vinegar: 1/3 cup, provides sweetness and acidity that tenderizes
• Soy sauce: 2 tbsp, adds deep umami notes and salt
• Olive oil: 3 tbsp, helps transfer flavors and promotes even cooking
• Garlic: 2 cloves minced, fresh is essential for aromatic punch
• Rosemary: 2 sprigs finely chopped, woody herbs stand up to grilling heat
• Dark brown sugar: 2/3 cup, creates beautiful caramelization and balances acidity
• Kosher salt: 1/2 tsp, enhances all other flavors
• Black pepper: 1/2 tsp, freshly ground provides gentle heat
• Red pepper flakes: 1/3 tsp, adds subtle warmth, not overwhelming spice

How To Make Gordon Ramsay's Steak Marinade

Prep the aromatics:

Finely mince the garlic cloves until they form a paste; this allows maximum flavor release. Strip rosemary leaves from stems and chop until very fine; the smaller the pieces the more flavor infuses into the meat.

Create the marinade base:

In a mixing bowl combine the balsamic vinegar and soy sauce first. Add the olive oil in a slow stream while whisking continuously; this helps emulsify the marinade for better adhesion to the meat.

Add the flavor enhancers:

Incorporate the minced garlic, rosemary, dark brown sugar, salt, pepper, and red pepper flakes. Whisk thoroughly until the sugar completely dissolves, about 2 minutes of consistent stirring.

Marinate the steak:

Place your steak in a zip lock bag and pour the marinade over, ensuring complete coverage. Press out excess air before sealing to allow maximum contact between marinade and meat. Refrigerate for at least 6 hours, though overnight produces the best results. Turn the bag occasionally to ensure even flavor distribution.

Prepare for cooking:

Remove steak from refrigerator 30 minutes before cooking to allow it to come to room temperature for even cooking. Pat the surface completely dry with paper towels.

Cook to perfection:

Heat a cast iron skillet until smoking hot. Add a small amount of high heat oil and place the steak in the pan. Cook to your preferred doneness using a meat thermometer for precision, about 3 to 4 minutes per side for medium rare depending on thickness.

Rest before serving:

Allow the steak to rest for 5 to 10 minutes on a cutting board, tented loosely with foil. This allows juices to redistribute throughout the meat rather than spilling out when cut.

Pin it

The rosemary is my secret weapon in this recipe. My grandfather was a butcher who taught me that robust herbs like rosemary can stand up to strong meat flavors without getting lost. Every time I prepare this marinade I remember his kitchen filled with the aroma of herbs and wisdom about proper meat preparation.

Perfect Pairings

This marinated steak pairs beautifully with roasted garlic mashed potatoes or a peppery arugula salad dressed simply with lemon and olive oil. The sweet notes from the marinade balance wonderfully against bitter greens or earthy mushrooms. For a complete meal consider grilled asparagus finished with lemon zest or a twice baked potato with sharp cheddar.

Pin it

Storage & Leftovers

The unused marinade can be refrigerated in an airtight container for up to 3 days. For food safety never reuse marinade that has contained raw meat. Any leftover cooked steak will stay juicy when stored in the refrigerator for up to 3 days. For best results reheat steak gently in a low oven until just warm then quickly sear in a hot pan to restore the crust. Alternatively slice cold leftover steak thinly for luxurious sandwiches or salad toppers.

Adjusting The Flavor Profile

This versatile marinade can be customized to your taste preferences. For an Asian inspired variation replace the rosemary with ginger and add a tablespoon of sesame oil. If you prefer a more herbaceous profile add thyme and oregano alongside the rosemary. For a spicier version increase the red pepper flakes or add a diced jalapeño to the mix. The core ratio of acid oil and sweetness remains the foundation regardless of flavor direction.

Frequently Asked Questions

→ How long should the steak marinate?

Ideally, marinate the steak for a minimum of 6 hours, but overnight is recommended for optimal flavor penetration.

→ Can I use a different type of vinegar?

Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a slightly different flavor profile.

→ What’s the best steak cut for this marinade?

Thicker cuts like ribeye, New York strip, or sirloin work best to absorb the marinade’s bold flavors.

→ Is this marinade suitable for grilling?

Absolutely! This marinade is perfect for grilling, resulting in a beautifully charred and flavorful steak.

→ Can I make this marinade ahead of time?

Yes, you can prepare the marinade up to 2 days in advance. Store it in an airtight container in the refrigerator.