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.


Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper

Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute

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

Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!

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

Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes

Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top

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


  • 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!

  • GeoGroom

    The hand is rubbing the steak with a bulb of garlic. No Jamie. Bad Jamie.

  • Cosmic Love

    I shall try this tonight, already took steak out to rest in room temp!

  • Cromwell

    His foot was engaged doing other things like standing. All good chefs I have worked with use garlic squeezed in hand and drizzled and rubbed into meats.Any other way is poncey

  • GeoGroom

    Not the issue. What’s wrong with using a couple of cloves, what a waste of a bulb man.

  • Cromwell

    Because we love garlic besides I care not what you use why should I so dont worry over what we think. My 6000 customers never seem to stop ordering what I cook so may see you one day in London buying from my cafes

  • GeoGroom

    R.I.P. garlic

  • Graham Streek

    Oven chips! Really? I’m calling the food police

  • Sarah Skeeters

    This did not work for me AT ALL. My smoke alarm went off and after 6 minutes the outside was burnt and the inside was still rare.

  • brendankiwi

    my sorloin got up and protested and it took the hook knife to bring it back. Then with a fine thud of a mallet i got it dead before finally being told it was the rat not the fillet


    Just tried this and WEPEEEEEEEEEEE now I know how to make a GREAT STEAK!!!! It came out perfectly delicious… THANKS!

  • Richard-Snake Hervey

    Try on a lower heat

  • maria richardson

    give the pan a shake all good, clean your extractor fan after

  • Joanna Ruckenstein

    When cooking for clients, and from learning in many restaurants, I always add a drizzle of good olive oil and fleur de sel onto the sliced pieces of my steak for an extra punch of flavour, as when u season meat before cooking, the inside does not have as much flavour as the outside.
    For myself and for some clients, I marinate the steak in some low sodium soy, Worcestershire, garlic powder and Montreal steak spice at least 30 min (depending on how hungry I am, and up to 5 hours before cooking. You can also marinate it in some extra virgin olive oil, fresh herbs, garlic slices and peppercorns (not salt as you don’t wanna break down the meat fibers until it’s time to grill/sear..

    Also for myself, I rarely eat meat…once every 2 months as I’m sticking to a mostly vegetarian diet for various reasons. But when I do cook a steak at home, I always buy grass fed as my digestion is very sensitive to grain fed meat and chicken. For anyone with digestive issues, this might be a worth a try and it’s not much more expensive. Anyways your health is worth it!!!

  • TJ John

    crank the heat on high and when the oil starts to lightly smoke your pan is super hot and ready to go