Jamie Oliver explained his step-by-step process to prepare a deliciously tender steak at home, so it comes out “perfect” every time.
The renowned chef claimed his method will eradicate the problem of tough steak once and for all.
He advised using a flat iron, also referred to as a feather blade, to prepare the meat, as it boasts impeccable fat marbling, enhancing both flavour and tenderness.
Before delving into his cooking method, the TV chef advises removing any sinews from the steak. Following Jamie’s approach, you’ll need to generously coat the steak with oil.
He pointed out that he uses a thick-bottomed pan over very high heat for optimal results. Then, he rubs the steak to ensure the meat is evenly coated in oil.
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As per Jamie’s recommendation, you then generously season both sides of the steak with plenty of pepper and salt.
Finally, gently pat the seasoning onto the steak to ensure it adheres well.
Jamie suggested putting “little oil” into the pan before adding in the meat, and added that it is key to take the steak out the fridge at least an hour before cooking, otherwise the meat may be tough.
He said: “Turn it once a minute, every minute”, he shared, saying people should cook the steak to medium rare for best results.
“Being equal with both sides keeps the moisture in the middle.”
The TV star also encouraged visiting the butcher rather than relying solely on supermarket purchases for their meat.
By doing so, you can get a thicker cut of steak, allowing you to cook a “double steak” rather than one that is thinner.
This thicker cut enhances the steak’s juiciness and flavour, providing a more satisfying dining experience.
Jamie then suggested rubbing the steak with garlic to add a little flavour as well as coating in butter, adding that the “sweetness of the butter is really beautiful.”
Finally, Jamie advised cooking the steak for three minutes on each side, then allowing it to rest for two minutes before serving.
