Owner Tells Gordon How To Cook
Owner Tells Gordon How To Cook! is a medium American recipe that serves 4. 620 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 10 min | Cook: 13 min | Total: 33 min
Cost: $24.90 total, $6.23 per serving
Ingredients
- 4 pieces New York Strip Steak (1‑inch thick, about 10‑12 oz each, room temperature)
- 2 teaspoons Kosher Salt (coarse, for seasoning)
- 1 teaspoon Freshly Ground Black Pepper (coarse grind)
- 3 tablespoons Unsalted Butter (cut into small cubes, room temperature)
- 2 pieces Garlic Clove (peeled and lightly smashed)
- 4 sprigs Fresh Thyme (optional, for aroma)
- 2 tablespoons Olive Oil (high smoke‑point oil for searing)
Instructions
Bring Steaks to Room Temperature
Remove the steaks from the refrigerator and let them sit on a plate uncovered for about 10 minutes so they come to room temperature.
Time: PT10M
Season Steaks Generously
Season both sides of each steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
Time: PT2M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Heat Skillet
Place the cast‑iron skillet on the stovetop over high heat, add 2 Tbsp olive oil, and heat until the oil just begins to smoke.
Time: PT3M
Temperature: 450°F
Sear Steaks
Lay the steaks in the skillet away from you; sear without moving for 2 minutes, then flip and sear the other side for another 2 minutes.
Time: PT4M
Temperature: 450°F
Add Butter, Garlic, and Herbs
Add the cubed butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks continuously for 30 seconds.
Time: PT1M
Temperature: 450°F
Finish in Oven
Transfer the skillet to the preheated oven. Cook until an instant‑read thermometer inserted into the thickest part reads 130°F (54°C) for medium‑rare, about 5 minutes.
Time: PT5M
Temperature: 350°F
Rest Steaks
Remove the skillet, transfer steaks to a cutting board, loosely cover with foil and let rest for 5 minutes.
Time: PT5M
Slice and Serve
Slice against the grain if serving sliced, or serve whole with a drizzle of the pan juices.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 45 g
- Carbohydrates
- 0 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of New York Strip Steak: Ribeye steak, Sirloin steak
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Unsalted Butter: Ghee, Olive oil (for basting only, less flavor)
- Instead of Garlic Clove: Garlic powder (1 tsp, added with butter)
- Instead of Fresh Thyme: Fresh rosemary, Dried thyme (1 tsp)
- Instead of Olive Oil: Canola oil, Avocado oil
Equipment Needed
- Cast Iron Skillet
- Tongs
- Oven
- Meat Thermometer
- Aluminum Foil (optional)
- Cutting Board
- Sharp Chef Knife
Critical Steps — Do Not Skip
- Properly preheat the skillet until the oil smokes.
- Do not move the steaks during the initial sear.
- Use a meat thermometer to hit the target internal temperature.
- Allow the steak to rest before cutting.
Chef Tips from the Video
- Use a cast‑iron skillet for the best crust.
- Add a splash of beef broth to the pan after searing for extra deglazed sauce.
- Finish with a squeeze of fresh lemon juice for brightness.
Troubleshooting
Steak is overcooked (well‑done).
Reduce oven time; start checking temperature at 3 minutes. Use a lower oven temperature (325°F) for a gentler finish.
Steak sticks to the pan and tears.
Ensure the pan is fully pre‑heated and the steak is dry before adding oil. Let the steak develop a crust before attempting to flip.
Steak is unevenly cooked.
Let steaks reach room temperature before cooking and use a meat thermometer to monitor each piece individually.
Storage
Refrigerator: Store cooked steak in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freezer‑safe bag; freeze up to 2 months.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks up to 2 hours ahead and keep refrigerated; this deepens flavor.
- Butter‑herb basting mixture can be prepared in advance and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of New York Strip Steak in American cuisine?
The New York strip steak, also known as a Kansas City strip, originates from the short loin of the beef carcass and became popular in American steakhouses in the early 20th century, symbolizing classic American grill culture.
What are the traditional regional variations of New York Strip Steak in United States cuisine?
In the Midwest, the steak is often served with a simple herb butter; in the Southwest, it may be marinated in chili‑lime rubs; on the East Coast, many restaurants pair it with a red‑wine reduction.
What is the authentic traditional way New York Strip Steak is served in classic American steakhouses?
Traditionally, the steak is dry‑aged, seasoned only with salt and pepper, seared on a hot grill or cast‑iron pan, finished to medium‑rare, rested, and served with a pat of compound butter and a side of potatoes or seasonal vegetables.
What occasions or celebrations is New York Strip Steak traditionally associated with in American culture?
New York strip steak is a popular choice for birthdays, anniversaries, holiday dinners, and business celebrations because it conveys a sense of indulgence and quality.
How does New York Strip Steak fit into the broader American steakhouse tradition?
It is one of the three classic cuts (ribeye, filet mignon, strip) that define the American steakhouse menu, representing a balance of tenderness and robust beef flavor.
What are the authentic traditional ingredients for a classic New York Strip Steak versus acceptable substitutes?
Authentic ingredients are high‑quality beef strip steak, kosher salt, fresh black pepper, butter, garlic, and fresh herbs. Acceptable substitutes include ribeye or sirloin for the beef, ghee for butter, and rosemary for thyme.
What other American dishes pair well with New York Strip Steak?
Classic pairings include creamy mashed potatoes, roasted asparagus, creamed spinach, a simple arugula salad, or a classic béarnaise sauce.
What makes New York Strip Steak special or unique in American cuisine?
Its location on the short loin gives it a fine grain, a firm texture, and a rich beefy flavor that is less fatty than ribeye yet more flavorful than filet, making it a versatile centerpiece.
How has the preparation of New York Strip Steak evolved over time in American restaurants?
Early preparations relied on simple salt‑and‑pepper grilling; modern chefs, like Gordon Ramsay, incorporate high‑heat searing, butter basting, and precise temperature control to achieve consistent medium‑rare results.
What are common misconceptions about cooking New York Strip Steak at home?
Many think a longer cooking time yields a better steak, but overcooking destroys the tender texture. The key is a hot sear, quick oven finish, and resting.
What are the most common mistakes to avoid when making New York Strip Steak using Gordon Ramsay’s method?
Common errors include not pre‑heating the skillet, moving the steak before a crust forms, skipping the butter‑basting step, and neglecting to rest the meat after cooking.
Why does this New York Strip Steak recipe use a cast‑iron skillet and oven finish instead of grilling?
The skillet provides a uniform, high‑heat sear that creates a caramelized crust, while the oven finish allows precise control of internal temperature, which is harder to achieve on a grill without a thermometer.
Can I make New York Strip Steak ahead of time and how should I store it?
Yes, you can sear and oven‑finish the steaks up to 2 hours ahead, then cool, wrap tightly, and refrigerate. Reheat gently in a low oven (250°F) and finish with a quick butter basting before serving.
What texture and appearance should I look for when making New York Strip Steak?
The exterior should be a deep, caramelized brown crust; the interior should be uniformly pink (130‑135°F for medium‑rare) with a juicy, tender texture when cut across the grain.
How do I know when New York Strip Steak is done cooking using Gordon Ramsay’s technique?
Insert an instant‑read thermometer into the thickest part; when it reads 130°F (54°C) for medium‑rare, remove from the oven and let rest—the temperature will rise a few degrees while resting.
What does the YouTube channel Gordon Ramsay specialize in?
The YouTube channel Gordon Ramsay showcases high‑energy restaurant turn‑arounds, professional cooking techniques, and mentorship for chefs, focusing on elevating kitchen operations and classic dishes.
How does the YouTube channel Gordon Ramsay's approach to American steakhouse cooking differ from other cooking channels?
Gordon Ramsay emphasizes real‑time kitchen leadership, precise temperature control, and disciplined plating, whereas many channels focus on casual home cooking or recipe storytelling without the operational pressure.
What other American steakhouse recipes is the YouTube channel Gordon Ramsay known for?
Gordon Ramsay’s channel features classic ribeye with herb butter, filet mignon with red‑wine reduction, and steak‑frites with peppercorn sauce, all presented with his signature high‑intensity coaching style.
Last updated: September 6, 2026
