I tried Gordon Ramsay's 10-minute steak-sandwich recipe. It was delicious but took me almost an hour to make.

I tried Gordon Ramsay's 10-minute steak-sandwich recipe. It was delicious but took me almost an hour to make.
  • I tried making Gordon Ramsay's 10-minute steak-sandwich recipe.

  • The sandwich took much longer to make than I expected, but it tasted delicious.

  • I spent a little under $50 for all the ingredients and had plenty left over for additional meals.

Celebrity chef Gordon Ramsay might be almost as well known for his big personality as he is for his cooking talents, which have won him 17 Michelin stars and helped him launch restaurants around the world.

The British restaurateur, who is estimated to have a net worth of about $220 million, is known for his signature beef Wellington — so he clearly knows how to cook a steak. That's why I jumped at the chance to try a slightly less ambitious recipe that features bavette steak as its centerpiece.

Ramsay's 10-minute steak sandwich, which is part of the "MasterChef" star's "Ramsay in 10" series, features grilled bread, portobello mushrooms and onions, and a tangy mustard-and-Worcestershire-based sauce.

Unfortunately, the directions for his 10-minute steak sandwich aren't posted on his website, so I carefully scanned the YouTube video of the recipe to make sure I understood all the steps and ingredients. Here's how it went.

To start, I gathered my ingredients, which included two types of lettuce and many different sauces.

Ingredients on a table: a bottle of Guinness, crushed red pepper, blue-cheese crumbles, bread, portobello mushrooms, steak, a red onion, containers of sweet mix and baby arugula, Tabasco, Worcestershire sauce, and salt.
Ramsay didn't always specify how much of each ingredient I would need in his video.Lara Walsh

Gathering ingredients was surprisingly tricky, as Ramsay didn't always specify how much of each ingredient I would need in his video.

I ended up buying a pound of steak, one large red onion (he used two small ones in his video), and two large portobello mushrooms.

I substituted the bavette cut for the very similar flank steak, and grabbed arugula instead of watercress, but kept the rest of the ingredients the same.

I also took stock of the cookware and kitchen gadgets I needed. I didn't have a grill pan for my stovetop, so I used two cast-iron skillets instead.

I cut the Ciabatta bread in half and prepped it according to Ramsay’s instructions.

Ciabatta bread in a cast-iron skillet with a white bowl sitting on top.
I used a bowl to push the bread down and help it sear.Lara Walsh

I poured a generous amount of olive oil on the bread and sprinkled it with a healthy serving of salt, pepper, and red-pepper flakes.

Meanwhile, I heated up both cast-iron skillets and put half of the bread in each skillet (since it was too big to fit in one). Copying Ramsay's technique, I used a bowl to push the bread down and help it sear.

As the bread was toasting, I seasoned the steak with salt and pepper.

Lara, standing in her kitchen, sprinkles salt from her hand onto the steak.
Ramsay's instructions called for seasoning the steak generously. Lara Walsh

I prepped the flank steak by sprinkling plenty of salt and pepper on it, per Ramsay's suggestion to add more seasoning than I'd think I'd need.

While I was prepping the steak, the bread began to burn.

Two pieces of ciabatta bread that are burned in spots on a plate.
Some of the bread burned in spots.Lara Walsh

As much as I love steak, I don't usually make it at home because I'm scared of overcooking it — but it turns out that I had to worry about other ingredients getting overcooked, too.

I turned to pull my sandwich bread off the cast iron skillet — and realized one was almost burned in places while the other had the perfect golden shade. I was annoyed at myself for not checking it sooner, but I'd been busy prepping the steak.

Once the bread was done, I added the steak to one of the skillets.

Two pieces of thin flank steak seasoned in a cast-iron skillet on the stove.
I added the steak to the skillet.Lara Walsh

After the steak was perfectly seasoned, I added some oil to the skillet and started cooking the beef.

I then combined portobello mushrooms and onions in the other skillet.

Portobello mushrooms and thick-cut onion slices cooking in a skillet on the stove.
The recipe called for Portobello mushrooms and thick-cut onion slices.Lara Walsh

Once the steak was cooking on the stove, I added the whole Portobello mushrooms and thick-cut onion slices to the other skillet.

Next, I created the glaze.

Lara brushes the glaze on the steak while it's cooking on the stove.
I made the glaze using a combination of Tabasco and Worcestershire sauce.Lara Walsh

I started working on the glazing sauce, which is made from a combination of Tabasco and Worcestershire sauce.

Using a brush, I began painting the steaks and the veggies with the mixture to create a glaze.

After glazing the steak and veggies, I created the second sauce.

A combination of mustard, Tabasco, and Worcestershire sauce in a white bowl with a silver spoon inside.
The second sauce was used for drizzling and spreading.Lara Walsh

For the second sauce, which is used for drizzling and spreading, Ramsay said to mix 2 teaspoons of mayo, a teaspoon of Dijon mustard, and a tablespoon of Worcestershire sauce. In the video, however, he added heaping spoonfuls of each ingredient.

I initially tried measuring the ingredients in teaspoons and tablespoons, but the resulting color and flavor were mostly that of Worcestershire sauce.

I tried Ramsay's more informal method and added mayo until the sauce resembled the one he made in the video.

When the steak looked done, I added Guinness to both the steak and the veggies.

A hand pours Guinness beer into the skillet with the steak while the mushrooms and onions continue to cook on another burner.
Ramsay didn't specify how much Guinness to put in the pans.Lara Walsh

Although the instructions said to assemble the sandwich next, the steak looked like it was done. So, I skipped ahead and added Guinness beer to both the steak and the veggies.

Ramsay didn't specify how much Guinness to put in, and I think I may have added too much because the liquid didn't burn off quickly.

After letting them simmer in the beer for about five minutes, I took the steak and veggies off the stove to rest.

Next, I finally started assembling the sandwich.

Lara uses tongs to pick up the steak on a plate. On another plate, the bread is laid out with the arugula and onions.
I layered the ingredients on the bread.Lara Walsh

I brushed the sandwich with the mayo mixture, added a layer of peppery arugula and crunchy lettuce, and seasoned it with salt and pepper, per Ramsay's suggestion.

After that, I cut the steak against the grain and was pleased to see that although it wasn't as pink as I normally liked, it wasn't dry, either.

Trying Ramsay's layering method, I drizzled more sauce, added the whole portobello mushrooms, and then put the sliced steak on top of that.

Another drizzle of sauce and some sprinkles of blue cheese later, I was ready to put the top of the sandwich on and cut it in half to serve.

The sandwich was delicious, but getting all the different layers in each bite was hard.

Lara's hands hold half of the steak sandwich up while the other rests on the cutting board.
The steak wasn't tough or chewy. Lara Walsh

This was the first time I'd ever made a steak sandwich, and I was happy that it wasn't tough and chewy when I bit into it.

Every ingredient really seemed intentional and had complementing flavors. The Worcestershire, blue-cheese chunks, and dijon went well with the grilled meat and mushrooms. The fresh and peppery greens added some crunch to the sandwich.

I'm a big fan of red onion, and I think I'd add some more if I were to make this again, as it was hard to get every ingredient into each bite.

A surprising star of the show was the red pepper flakes on the bread, which added a delicious yet subtle heat to the meal.

Labeling this as a 10-minute sandwich makes it seem deceptively low-effort, but I still enjoyed it.

Lara smiles and holds up half of the assembled steak sandwich in her kitchen.
In total, I spent a little under $50 to make the sandwich. Lara Walsh

The recipe was pretty hands-on and stressful, as all the ingredients needed to be cooked in a particular order and, in some cases, at the same time. Taking too long on one step could lead to a component getting overcooked.

In addition, Ramsay didn't really give exact timing for each step, so it was hard to know when things were "done." An experienced cook might have a better idea of timing, but I'd recommend avoiding multitasking if you're less experienced. This way, you can keep a close eye on the food as it cooks.

Even though Ramsay initially emphasized how important it is to rest the meat (which I typically do for 10 minutes), I didn't see him doing that during the video, which made me feel like some of the steps maybe weren't shown on camera for the sake of time.

Overall, it ended up taking me 50 minutes to make this sandwich instead of 10, but I'm still really happy with how the finished product turned out.

Each ingredient in Ramsay's steak sandwich added a delicious pop of flavor, and it wasn't as expensive to make at home as I'd anticipated. I spent a little under $50 for all the ingredients and had plenty left over for additional tries.

One sandwich was more than enough for two people, so I'll definitely be trying to recreate this meal again. Next time, however, I'll hopefully nail the steak and bread a little better.

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