How to Cook a Steak Like Gordon Ramsay

If you’ve ever tried to cook the perfect steak at home only to end up with something that could double as a leather boot, take heart—even Matthew McConaughey needs cooking lessons sometimes. The Oscar winner just teamed up with Gordon Ramsay for what might be the most helpful lesson since Julia Child taught us all to “never apologize” for our kitchen mishaps. 

And unlike Ramsay’s infamous Kitchen Nightmares outbursts, there wasn’t a single insult thrown around. The improbable but charismatic duo shared their secrets for achieving the perfect sear—and after watching their tutorial, I’m convinced my home-cooked steaks are about to get a serious upgrade.

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“That’s the sound I love,” Ramsay exclaims as McConaughey lays a generously oiled ribeye into a sizzling pan with even more oil. What follows is a masterclass in steak preparation that feels less like a cooking show and more like watching your favorite uncle teach your cool neighbor how to grill.

The Secret’s in the Sauce

Yes, you need all that oil. The first revelation in the video was that when it comes to oil, channel your inner Mediterranean grandmother and be generous. When McConaughey eyes the amount of oil with some suspicion, Ramsay assures him it’s all part of the plan. As it turns out, achieving the perfect sear requires more than just good intentions and high heat. A liberal amount of olive oil is crucial for achieving that coveted “crust.” But it’s not just about the initial sear—it’s what happens next that takes Ramsay’s technique to the next level.

Don’t Forget to Baste

After one side is seared and the steak has been flipped, it’s time to cue the magic words.

“We’re basting,” Ramsey says, demonstrating how to continuously spoon the hot oil and butter mixture over the steak. Known as butter basting, this technique adds layers of flavor to proteins while helping to build the crust. As McConaughey observes, it’s like top-searing the steak even as you sear the bottom.

The addition of butter along with the oil creates what Ramsay calls a “beurre noisette”—or brown butter, as he translates for McConaughey. The combination of the two fats together can help prevent the butter from burning. And while you won’t be eating all the oil in the pan, having an excess just makes it much easier to baste the steak with your spoon.

Never Waste Butter

But just when you think the lesson might be over, Ramsay shares that the leftover beurre noisette will also be put to use. “We save this fat as well,” he says, explaining that it’s perfect for roasting potatoes or vegetables. And it’s this practical, waste-reducing advice that takes the technique from cooking the perfect steak to maximizing flavors across your entire meal. 

The 6-Step Method

Now it’s your turn. Here’s how to recreate Ramsay’s perfect steak at home:

1. Start with a quality 12-ounce ribeye at room temperature.
2. Oil your steak and season it generously with steak seasoning.
3. Put more oil than your cardiologist might recommend in a hot pan and trust the process.
4. Sear for 3 to 4 minutes per side.
5. Before removing from the pan, add 3 tablespoons of butter and baste continuously.
6. Let it rest on a rack, pouring any excess butter over the top.

No matter your level of kitchen experience, this tutorial proves that with the proper technique (and enough butter), anyone can make a steakhouse-worthy dinner. You can watch the full tutorial on Gordan Ramsay’s YouTube channel, then serve up your ribeye with perfect sides like our Melting Garlic-Butter Cauliflower and cheesy Broccoli au Gratin.