The ultimate steak & roasties

Homemade flavoured vinegar

The ultimate steak & roasties

The ultimate steak & roasties

Serves 6
Cooks In1H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories 730 37%
  • Fat 41.4g 59%
  • Saturates 17.2g 86%
  • Sugars 2.2g 2%
  • Salt 1.3g 22%
  • Protein 38.2g 76%
  • Carbs 54.1g 21%
  • Fibre 4.2g -
Of an adult's reference intake
recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 1 kg French-trimmed côte de boeuf , with a good layer of intramuscular fat
  • 1.8 kg Maris piper potatoes
  • 1 bulb of garlic
  • olive oil
  • 1 knob of unsalted butter
  • 2 sprigs of fresh rosemary
  • ½ a bunch of fresh woody herbs , (15g), such as thyme, oregano, rosemary
  • extra virgin olive oil
  • FLAVOURED VINEGAR
  • 2 sprigs of fresh rosemary
  • 50 ml cider, white wine or red wine vinegar
  • ½ teaspoon fennel seeds or dried chilli flakes
Tap For Method
recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. Get the meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 200ºC/400ºF/gas 6 and place a large roasting tray inside to heat up.
  2. Peel the potatoes, halving any larger ones, then parboil in a pan of boiling salted water for around 12 minutes. Drain, chuff up and leave to steam dry while you separate and bash the unpeeled garlic cloves.
  3. Carefully remove the hot tray from the oven and drizzle in 1 tablespoon of olive oil, then add the butter, rosemary sprigs and garlic, followed by the potatoes. Gently toss to coat, then season with sea salt and roast for 45 minutes to 1 hour, or until beautifully golden and crisp.
  4. Meanwhile, put your chosen flavoured vinegar ingredients into a small water spritzer and set aside. Make a herb brush by tying the woody herbs to the end of a wooden spoon with string.
  5. Put a large ovenproof frying pan on a high heat to get nice and hot. Drizzle in 1 tablespoon of olive oil, season the steak well and add to the pan, fat side down. Leave for a few minutes so the fat renders out.
  6. Now sear for around 8 minutes, or until browned all over, turning and basting with the herb brush every minute or so.
  7. Transfer the pan to the oven for 15 minutes for medium, or until cooked to your liking, turning halfway. Move the steak to a board, drizzle with the pan juices and leave to rest.
  8. A few minutes before the roast potatoes are ready, spritz them with the flavoured vinegar – not too much, you want it to be subtle. Return them to the oven for 30 seconds, then lightly squash them with a fish slice. Spritz again and return to the oven for a final few minutes.
  9. Slice up the steak and sprinkle with a little salt. Mix a splash of extra virgin olive oil into the resting juices, then drizzle over the steak. Serve with the vinegary roasties. I like to have a good pinch of watercress and a dollop of mustard on the side, too.
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