If you’ve ever wondered how the heck to cook the perfect juicy steak, maybe you should take a leaf out of Jamie Oliver’s cookbook. After all, he is the King of making home-cooking accessible to the masses. Steak is one of those things that when cooked right is an incredibly tasty and flavourful piece of meat. When cooked wrong, however – well – you probably know: it’s tough, chewy and just not enjoyable. And, when you’ve spent a decent amount of money at the butcher for a good cut of beef, it just adds salt to the wound.
That’s why we’ve turned to Mr Oliver for his tips and tricks for cooking the perfect steak. In fact, he even says you don’t have to spend a fortune at the butcher. According to Jamie, beyond the beloved fillet, sirloin, rib-eye and rump, there’s actually plenty of underrated and good-value steaks that will deliver a good dose of flavour and will seriously impress whoever you’re cooking for (even if it’s just yourself). Jamie’s favourite cut of steak? The feather steak (also known as flat iron steak). With plenty of flavour, texture and fat marbling, feather steak is the ultimate piece of meat when you’re not looking to spend a fortune.
We’ve made a short and snappy how-to video courtesy of Jamie Oliver, so you can easily follow along and learn how to cook the perfect steak. Or, we’ve also written out the recipe below for your convenience.
Quick tips
Before you start: Take the steak out of the fridge and let it sit at room temperature for about one hour prior to cooking. Also, make sure your pan, griddle or BBQ is sizzling before you start to help ensure the meat is well-caramelised and you end up with a delicious crust.
While cooking: Plan to cook your steak medium-rare to medium. If you attempt for well-done, you’ll end up with one very tough and chewy piece of meat. Don’t forget to turn it every minute or so for a nice and even cook.
After cooking: Rub with some extra virgin olive oil or butter and leave it to rest for a few minutes before digging in.
How to cook the perfect steak according to Jamie Oliver
- Rub the steak all over with a good amount of olive oil and a sizable pinch of sea salt and black pepper.
- Add the steak to the (very, very) hot pan, then cook for 6 minutes for medium-rare, turning every minute.
- Once cooked to your liking, rest the steak on a plate for 2 minutes (and make sure you collect all the juices).
- Cut the steak, drizzle juices on top and serve alongside your choice of vegetables or potato.
For more flavour, try one or a combination of the following during the cooking stage:
- Halve a garlic clove and rub it over the steak every time you turn it
- Rub the steak with a bit of butter – the sweetness from the butter will make the steak extra juicy and delicious.
