I tried the steak recipe that Gordon Ramsay taught Selena Gomez, and it only took 20 minutes for a perfect result (2024)

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Recently, chef Gordon Ramsay taught Selena Gomez how to make steak.

On every episode of HBO Max's "Selena + Chef," a professional chef shows singer and actress Selena Gomez how to improve her cooking skills by teaching her recipes that feature different cuisines.

On the latest season, chef Gordon Ramsay taught the actress how to make a butter-basted steak with chimichurri.

When Gomez cooked the steaks, they looked nicely caramelized and tasty, so I wanted to see if I'd be able to achieve similar results at home.

Here's how the steak turned out.

Most of the ingredients for the recipe are pantry staples for me.

Aside from the New York-style strip steak and fresh rosemary, I had all of the other ingredients — such as butter, dried oregano, and cilantro — at home.

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Preparing the steak was easy.

I seasoned the steak heavily on all sides with flaky sea salt and cracked black pepper.

Though the recipe didn't state this, I knew from watching the episode that the steaks should be at room temperature to cook evenly. I let the steak sit in the salt and pepper and decided to prepare the chimichurri next.

In Ramsay-esque fashion, to improve my kitchen efficiency, I put a cast-iron pan on the stove to begin heating on medium-high so I wouldn't have to wait for the pan to heat when I was ready to cook the steak.

I didn't put any oil in the pan yet in case I got distracted preparing the chimichurri.

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I prepared the chimichurri next.

The chimichurri recipe makes enough for four steaks. Even though I was preparing only one, I figured I could save the extra chimichurri to use with other meals in the future.

I minced the garlic and the shallot and put them into a small mixing bowl. While cutting the shallots, my eyes burned and I cried a bit. I wish I had protected my eyes to avoid this irritation.

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Next, I chopped the herbs.

Ramsay called for "picked" cilantro and parsley. I wasn't sure what that meant in this context, but I later learned he wanted only the leaves of the herb to be used and not the stems.

Partially because of my laziness and because the stems are edible and flavorful too, I didn't pick the leaves off. Instead, I chopped the entirety of the parsley and the cilantro.

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I combined all of the ingredients to make the chimichurri.

The recipe called for a "blended oil." Without Googling, I wasn't sure what that meant, so I just used olive oil. I later learned he meant an oil made up of two or more oils, but it didn't seem to impact my recipe much.

I added the oil and red wine vinegar to the bowl, then mixed in some seasonings like dried oregano, and my other ingredients.

The chimichurri was bright, acidic, and herbaceous, and only took about five minutes to prepare. After tasting it, I added more red pepper flakes because I wanted the sauce to be spicier.

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Cooking the steaks properly required utilizing some simple techniques.

The meat was now at room temperature, so I put a splash of oil in the pan and, per the instructions, waited for it to slightly smoke. Because the pan was preheated, this took only a few moments.

As I placed the steak in the pan it began to sizzle and sear. In the recipe, Ramsay states the steak needed about two minutes per side to get a dark crust. So, I put a timer on for two minutes to remind me to flip the steak.

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I turned the steak too early.

After two minutes, I flipped the steak to the other side. There was some caramelization, but the steak wasn't as brown and dark as I would've liked.

In hindsight, I wish I waited, rather than just turning it when the timer rang.

I decided I could flip it again later if need be.

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I continued searing all sides of the steak.

Per the instructions, I turned the steak on all sides to render the fat and create a crusty exterior.

Unlike the first, the subsequent sides were nicely browned, but I waited about three minutes versus the two the recipe stated. Perhaps my pan wasn't as hot or didn't conduct heat as well as the one Ramsay used.

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After I finished searing all sides and basting it, the steak looked great.

After I seared all sides, the color of the steak turned a rich brown. I added cold butter, garlic, rosemary, and thyme, and basted the steak.

After a few minutes of basting the steak, the color intensified and the butter emitted a nutty aroma.

I wasn't 100% sure if the steak was over or undercooked, but it was still springy when I touched it. I decided to take the steak off the heat and let it rest, knowing it would still cook residually.

I'd also rather have an undercooked steak that I could reheat versus an overcooked one.

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The hardest part was over — now, I had to exercise patience.

I took the steak out of the pan to rest for a minimum of five minutes, per the recipe. I let it rest a little bit longer to ensure it remained juicy.

With all of the components ready, I cut the steak.

When cutting the first piece, I was nervous that I might have to recook the steak if it was raw or that it might be overdone. I was pleasantly surprised when the interior was medium to medium rare with a warm pinkish, red center.

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The final product looked great.

I spooned some chimichurri sauce on the steak and ate it immediately. The exterior was crispy and perfectly seasoned, while the interior was buttery, tender, and juicy.

The chimichurri balanced the umami-rich steak with its bright flavors.

Overall, the steak tasted great and I would make it again.

On the episode, chef Ramsay gave Gomez an eight out of 10 for her overall cooking abilities. I can't speak to how he'd rate my cooking skills, but I'd give this recipe a 10/10.