The Perfect Steak: Learn from Jamie Oliver's Expertise

🥩The feather blade steak, also known as flat iron steak, is a flavorful and tender cut that is often overlooked.

🔥Cooking the steak on high heat with olive oil helps to achieve a beautiful crust and caramelization.

🧈Basting the steak with butter and herbs, such as thyme or rosemary, adds extra flavor and richness.

🤤Cooking the steak to medium-rare allows for optimal tenderness and juiciness.

💡Buying a thicker steak from a butcher saves money and allows for better control over the cooking process.

What is the best way to season a steak?

—Season the steak generously with salt and pepper before cooking to enhance the flavor.

Why is it important to rest the steak after cooking?

—Resting the steak allows the juices to redistribute and ensures a juicier and more flavorful result.

Can I use other herbs for basting the steak?

—Yes, you can experiment with different herbs like oregano or thyme to add your desired flavors.

What is the recommended cooking temperature for medium-rare steak?

—For medium-rare, aim for an internal temperature of around 135°F (57°C).

Is it better to buy a thicker steak?

—Yes, a thicker steak allows for better control over the cooking process and results in a more tender steak.

01:20Jamie Oliver introduces the feather blade steak, a flavorful and tender cut that is often overlooked.

02:45High heat and olive oil are used to achieve a beautiful crust and caramelization on the steak.

04:11Basting the steak with butter and herbs, such as thyme or rosemary, adds extra flavor and richness.

05:30Jamie Oliver recommends cooking the steak to medium-rare for optimal tenderness and juiciness.

07:40Buying a thicker steak from a butcher allows for better control over the cooking process and results in a more tender steak.