Name: Gordon Ramsay's Flavorful Steak Marinade
Prep time: 5 min
Cook time: 10 min
Total time: PT-489116H46M42S
Cuisine: British-American
Ingredients: 12 ounces steak (ribeye, sirloin, or NY strip); 1/3 cup balsamic vinegar; 2 tablespoons soy sauce; 3 tablespoons olive oil; 2 cloves garlic, minced; 2 sprigs fresh rosemary, finely chopped

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Gordon Ramsay’s steak marinade is one of my secret weapons when I want to elevate a simple cut of meat into something truly mouthwatering. With balsamic vinegar, soy sauce, rosemary, and garlic, this bold yet balanced marinade packs the perfect punch of umami, acidity, and herbaceous flavor.

Why You’ll Love This Recipe

I love how fast and easy this marinade is to prepare, yet it gives steak such incredible depth of flavor. The balsamic vinegar tenderizes the meat, the soy sauce adds salt and savoriness, and the rosemary and garlic infuse it with fresh, aromatic notes. It’s the kind of marinade I turn to when I want big flavor without a long ingredient list. Gordon Ramsay's Flavorful Steak Marinade

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces steak (ribeye, sirloin, or NY strip work well)
1/3 cup balsamic vinegar
2 tablespoons soy sauce
3 tablespoons olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped

Directions

Make the Marinade
In a small bowl or resealable bag, I whisk together the balsamic vinegar, soy sauce, olive oil, garlic, and rosemary until well combined.
Marinate the Steak
I place the steak in a shallow dish or zip-top bag and pour the marinade over it. I make sure it’s evenly coated, then cover or seal and refrigerate for at least 30 minutes—though I prefer marinating it for 2–4 hours for maximum flavor.
Remove and Rest Before Cooking
About 30 minutes before cooking, I take the steak out of the fridge to let it come to room temperature. This helps it cook evenly. I also pat it dry with paper towels to get a better sear.
Cook the Steak
I heat a skillet or grill to high heat and cook the steak to my preferred doneness—usually about 3–4 minutes per side for medium-rare. I let it rest for 5 minutes before slicing so the juices redistribute.

Servings and Timing

This marinade is perfect for one 12 oz steak.
Prep time: 5 minutes
Marinating time: 30 minutes to 4 hours
Cook time: 6–10 minutes depending on thickness
Total time: About 45 minutes to 4 hours (with marinating)

Variations

Add Dijon: I sometimes stir in a teaspoon of Dijon mustard for a tangy twist.
Citrusy Touch: A squeeze of lemon or orange juice brightens up the flavor even more.
Heat Option: I add a pinch of red pepper flakes for a subtle kick.
No Rosemary? I swap with thyme or oregano for a different herbaceous note.
Use as a Glaze: I simmer the leftover marinade (boiled for safety) into a sauce to drizzle on top.

Storage/Reheating

I don’t reuse marinade unless I’ve boiled it first. Any cooked leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat gently in a skillet or slice it thin for sandwiches or salads. Gordon Ramsay's Flavorful Steak Marinade

FAQs

Can I marinate the steak overnight?

Yes, but I don’t usually go beyond 8 hours to avoid the acid breaking down the meat too much. For thinner cuts, 2–4 hours is plenty.

What cut of steak works best?

I like ribeye for tenderness and marbling, but sirloin and NY strip also hold up well to this marinade.

Can I grill instead of pan-sear?

Absolutely. I often grill the steak over high heat for a smokier finish.

Should I salt the steak before or after marinating?

The soy sauce provides plenty of salt, so I usually skip extra salt before marinating and only season lightly after tasting.

Can I use dried rosemary?

Fresh rosemary is ideal for flavor, but if I’m using dried, I reduce the amount to about 1/2 teaspoon.

Conclusion

Gordon Ramsay’s steak marinade is one of those simple but powerful recipes I keep in regular rotation. It turns any cut of steak into something special with just a few ingredients and a little time. Whether I’m grilling on the weekend or pan-searing on a weeknight, this marinade brings out the best in every bite.