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  • Okay, lovely FoodTubers,

  • now it's time to learn how to do the perfect steak ever in the whole wide world.

  • It will change the way that you cook steak forever.

  • No more tough steaks!

  • These are the four conventional prime cuts of steak.

  • The Sirloin, £32 a kilo today.

  • Rib-eye, that's £32 a kilo as well.

  • Fillet, that's the prize jewels, £54 a kilo.

  • And here, Rump is £25 a kilo.

  • I have a little secret steak that I'd like to tell you. It's my favorite steak.

  • Better than all of those four prime cuts.

  • This, my friend, is the Feather Blade steak,

  • or the Blade steak, or in america you call it the Flat Iron steak.

  • Look at the fat marbling here.

  • It's absolutely delicious.

  • If you give me the Fillet, I will throw it back to you.

  • If you give me this, "Yes mother!" That is what we're talking about.

  • Come and have a look at this as well.

  • £17.90 a kilo, for really good quality beef.

  • Right, this is the Blade, so it sits about here, like that. Moo!

  • It's these hard sinews that kind of make this cut a little bit unfashionable.

  • Once you've taken it out, you're left with the best steak ever.

  • Any good butcher will do this for you.

  • Phone them up and say "I want a Feather Blade or a Flat Iron steak", they'll do it for you.

  • We're going to put a little bit of oil over the steak here.

  • I've got a thick bottomed pan on a very high heat.

  • I'm going to rub the steak all over with the oil.

  • Heavy on the pepper, heavy on the salt.

  • Pat it in.

  • Salt and pepper on both sides.

  • So we go to a pan. I'm going to put just a little oil in here as well.

  • I'm going to go in with the steak.

  • Just going to wipe my hands.

  • Also very importantly, do not take your steak from the fridge and cook it.

  • Take the steak out of the fridge an hour before you use it, cover it, let it kind of get to room temperature.

  • If it's screaming cold in the middle and screaming hot on the outside,

  • it's going to toughen up and be horrible and fairly miserable.

  • The Flat Iron steak really benefits from being cooked medium rare

  • I'm going to turn it once a minute, every minute.

  • You want even cooking from both sides.

  • So being equal with both sides keeps the moisture in the middle,

  • which means when you rest it, it then comes back out again and gives you a beautiful juicy steak.

  • That's the way I do it, that's the way all my chefs do it.

  • That's the way my steak house does it,

  • and that's the way i think you should do it.

  • The supermarkets around the world love to sell you a portion, kind of eight ounces.

  • I would advise going to a butchers,

  • and instead of getting a thin little centimeter steak, get a double steak.

  • That will serve two people.

  • That way, you could create a really dark outside, and it can still be medium rare in the middle.

  • If it's half the size of that, whatever you do to it, it's going to be well done.

  • It's almost impossible to cook to your liking.

  • If you love food, get a double steak.

  • Now there's a couple of little things you can do.

  • First of all, a beautiful natural flavor.

  • My friend Adam Perry Lang, he used to like rubbing the steak as he turned it with a little garlic.

  • It's very subtle. I actually really like that.

  • Another thing you can do is you can get a little butter.

  • When you turn the steak and it's sizzling on top, you get that butter and just put it on just like that.

  • And that sweetness from the butter is really beautiful,

  • and again, that's going to add to that beautiful caramelisation.

  • And my last little trick is herbs.

  • This is thyme, you could use rosemary, you could use oregano.

  • What I do is go into this pan and just take that fat and just give it a ruddy good whipping,

  • and that will again, put in beautiful flavour.

  • I've cooked this now for about three minutes on each side

  • As soon as that comes off, we give it another little whip of the herbs.

  • The juices are starting to come out.

  • That's gorgeous. That's like a little free gravy just for you.

  • Let it rest for two minutes.

  • That method of cooking a steak applies to cooking over wood, charcoal, and any of these classic prime cuts.

  • Let's come back to the steak over here.

  • I've cooked this medium.

  • Okay, which is the max you want to go.

  • This is nice, my wife would love this, i would like it a little bit more bloody.

  • Look at that, Feather Blade steak is just the bomb.

  • Not many people know about it, so it's super, super cool.

  • Good quality extra virgin olive oil here.

  • and if you shake it, it just marbles.

  • That, my friends, will be the perfect steak.

  • This was £17 a kilo instead of £54 a kilo for a Fillet.

  • Let's have a little try of this steak.

  • So good!

  • I prefer it to a fillet steak, anytime.

  • I'd be happy to never, ever have it again.

  • That is where is that.

  • So there we go, guys, that's the perfect steak.

  • That's the Feather Blade steak, or the Flat Iron steak.

  • Amazing, go talk to your butcher.

  • And don't forget, if you're going to subscribe, please subscribe,

  • but go to manage your subscriptions and click on email alerts.

  • So we can let you know every time we do a new video.

  • Thank you very much, guys, lots of love. Mister Oliver.

  • If you want to watch anymore videos on meat, DJ BBQ's your man.

  • There's not much that boy can't do with a bit of meat and a log.

Okay, lovely FoodTubers,

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B1 UK JamieOliver steak kilo blade fillet feather

How to cook Perfect Steak by Jamie Oliver

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    陳俊安 posted on 2013/08/19
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