If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune.

Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front.

Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we’re focussing on Jamie’s favourite – feather steak (also known as flat iron steak). Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied. Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go.

But first, there are a few guidelines to bear in mind if you want to cook the perfect steak, whichever cut you choose.

Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.

During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.

After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Remember these tips, and you’ll get great results every time. To make it even easier, follow these simple steps below.

HOW TO COOK THE PERFECT STEAK

Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
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Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
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For more flavour, try one or a combination of the following… 

Halve a garlic clove and rub it over the steak every time you turn it
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Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
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Or create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
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Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
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Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top
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Everyone has their favourite ways to eat steak – with good old chips and a crisp, green salad, with pepper or horseradish sauces, or even a simple fresh salsa verde to cut right through it. Whatever you choose, we’re sure your lucky guest will love you for it.

Dairy cows and beef cows are farmed differently. Usually, beef cows are raised for meat until they’re one or two years old. Meanwhile, dairy cows will be farmed for much longer while they continue to provide enough milk. However, once a dairy cow stops milking the meat is rarely eaten.

On the current series of Jamie & Jimmy’s Friday Night Feast, the boys are looking at using the overlooked meat from dairy cows, and seeing how we can reduce waste in the British beef industry.

Join the Food Revolution to find out more about the stories behind our food.


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  • TS

    Looks delicious. Would be great with Ghee (indian butter). Would it be better to let the salt, pepper and herbs on the meat first for several minutes before cooking?

  • jamieoliverdotcom

    That’s a great idea!

  • Chelsea Law

    Yummy! Love a good steak!!!

  • Tyler-Aaron Haydon

    Just tried this recipe at home with a sirloin. Absolutely gorgeous; juicy and tender, with a side of peas and oven chips. Lovely!

  • Garas Máté

    if the pan where you cook it, is very hot, a slice like this should be like 2-3 minutes, but it depends on the size aswell. Also, if you are unsure, you can always touch it while cooking, if it very soft like raw meat, not good yet, if the middle is too hard, its overcooked, if it just a little bit harder than raw meat, its good for medium.

  • emi lee

    What should the thickness of the steak be? I had a thinner cut I suppose, because my steak was medium done and I did not even get to the 6 min mark more like 4 minutes. I feel that steak thickness would be very important to mention since it changes the cooking time.

  • Ashley

    Should the steak be on fire? I put lamb sauce over the steak and it became lit???? Help!!!

  • Cianelle

    I’m a beginner in cooking and this seems so simple, but question: you won’t need to put oil in the pan right because of the butter?

  • WhenDee

    Tried this method twice – once in frying pan and couple months later on bbq with just olive oil, salt and pepper. Both times steaks turned out fantastic.

  • Maximus Gaming

    Made it with a sirloin; wasn’t very tender, but was bursting with flavor. Used the heat setting of exactly medium-high. But be careful – it can make your kitchen a little smoky

  • “Super hot” pan? What’s that mean? From 1-10, does that mean a 10?

  • Crystal Rhodes Alford

    You should use oil with butter. Butter will burn and the oil will help keep it from burning.

  • Brian Schend

    For a guy complaining about imprecise instructions, “1-10” is probably not the way to ask for clarification.

  • Mavic Meneses

    I will try to cook steak

  • Punbun Pun

    Hi Have anyone tried this recipe?
    Can i subsitute Sea Salt with Himalayan Salt?
    And which butter does he use unsalted or salted butter?

  • Mary Ann Blay

    You should be able to use sea/himalayan salt and I would use unsalted butter. Hope this helps.

  • Mary Ann Blay

    Agree.

  • Mary Ann Blay

    I generally buy my steaks from Omaha or Kansas City steaks, they are awesome. They state 3 mins first side 2 mins after flipping for a 2 inch steak. But, I love your method.

  • Punbun Pun

    Thank you for your reply 🙂 Helps a lot!