Halve a garlic clove and rub it over the steak every time you turn it.For more flavour, try one or a combination of the following….Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.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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Looking for the tastiest way to serve your steak? Check out our round-up of Jamie’s best steak recipes that you’re going to love. To make it even easier, follow these simple steps below. Remember these tips, and you’ll get great results every time. Turning it every minute or so will make sure you get a really even cook.Īfter cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak. 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.ĭuring cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go.īut first, there are a few guidelines to bear in mind if you want to cook the perfect steak, whichever cut you choose.īefore 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.
#Steak recipes full
Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied. If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune.īeyond 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.įlank 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).
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