6.How to Cook Steak | Jamie Oliver

 Okay lovely FoodTubers, now it’s time to learn how to do the perfect steak everin the whole wide world.  It will change the way that you cook steak forever.  No more tough steaks!Rights these are the conventional prime cutsof steak.  The Sirloin, £32 a kilo today.  Rib Eye, that’s £32 a kilo as well. Fillet, that’s the prize jewels.  £54 a kilo.  And here rump is£25 a kilo. I have a little secret steak that I’d like to tell you about, he’s my favorite steak out of all ofthose four prime cuts.  This, my friend,is the feather blade steak.  Or the blade steak or in america you call itthe flat iron steak.  Look at the fat marbelling here . It’s absolutely delicious. If you give me the fillet I will throw it back to you, if you give me this,”Yes mother!” that is what we’re talking about.  Come and have a look at this as well. £17. 90 a kilo, for really good quality beefRight,this is the blade,so it sits about here.  Like that.  Moo!It’s these hard sinewsthat kind of make this cut a little bit unfashionable once you’ve taken it out you’re left withthe best steak ever.  Any good butcher will do this for you.  Phone them up sayI want a feather blade, they’ll do it for youWe’re going to put a little bit of oilover the steak here. I’ve got a thick bottomed pan on a very high heat.  I’m going to rub the steak all over with the oil. Heavy on the pepper,heavy on the salt. Pat it in. Salt and pepper on both sides. So we go to a pan, I’m going to put just a little bit of oil in here as well. I’m going to go in with the steakJust going to wipe my hands. Also very importantly do not take your steak from the fridge and cook it. Take the steak out of the fridge an hour before you use it, cover it, let it kind of get to room temperature.  If it’s screamingcold in the middle and screaming hot on the outside.  It’s going to toughen up and be horrible andfairly miserable. The flat iron steak really benefits from being cooked medium rareI’m going to turn it oncea minute, every minute. You want even cooking from both sides. So being equal with both sides keeps the moisture in the middlewhich means when you rest it, it then comes back out again and gives you abeautifuljuicy steak.  That’s the way do it, that’s the way all my chefs do it and that’sthe way my steak house does itThat’s the way i think you should do itThe supermarkets around the world love to sell you a portion, kind of eightounces.  I would advise going to a butchersand instead of getting a thin little centimeter steakGet a double steak.  That will serve two people. That way you could get a really dark outside and it can still be medium rare in the middleIf it’s half the size of that whatever you do to it is going to be well done. It’s almost impossible to cookto your liking.  If you love food, get a double steak. Now there’s a couple of things you can do for a beautiful natural flavor. My friend Adam Perry-Lang he used to like rubbingsteak as he turned itwith a little garlic. It’s very subtle,I actually really like that. Another thing you can do isyou can get a little butter. When you turn the steak and it’s sizzling on top, you get that butter andjust put it on just like that. And that sweetness from the butter is really beautiful and again that’s going to addto that beautiful caramelisation and my last little trick is herbs.  This is thyme, youcould use rosemary, you could use oregano.  What I do is go into this pan andjust take that fatand give it a ruddy good whipping and that will again put in beautiful flavour. I’ve cooked this now for about three minutes on each sideAs soon as that comes offwe give it another little whipof the herbsthe juices are starting to come out that’s gorgeous, that’s like a little free gravy just for you. Then let it rest for two minutes. That method of cooking a steakapplies to cooking over wood, charcoal and any of these classic prime cuts. Let’s come back to the steak over here. I’ve cooked this mediumOkay, which is the max you want to go. This is nice, my wife would love this, i would like a little bit more bloody. Look at that feather blade steak is just the bomb.  Not many people know about itSo it’s super, super coolGood quality extra virgin olive oil hereand if you shake it,it just marbles. That my friends will bethe perfect steak.  this was £17 a kilo instead of £54 a kilofor a fillet. Let’s have a little try of this steakSo good!Mmm, I prefer it to a fillet steak,anytime, I’d be happy to never,ever have it againThat! is where is thatSo there we go guys, that’s the perfect steak, that’s the feather blade steak, or the flat iron steak. Amazing, go talk to your butcher.  And don’t forget if you’re going to suscribe, please subscribe but goto manage your subscriptions and click on email alerts.  So that we can let you knowevery time we do a new video. Thank you very much guys, lots of love.  Mister Oliver. If you want to watch anymore videos on meat, DJ BBQ’s your man.  There’s not muchthat man can’t do with a bit of meat and a log.

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