Ok several things wrong here. 1. The steak is still going to be cold 20 minutes after it leaves the fridge, you should really give it an hour. 2. It's better to season the steak with salt (pepper if you want) and oil the pan, but I don't have such a big problem with putting oil on the steak. 3. Make sure the pan is REALLY hot when you put the steak in. 4. Make sure the steak is thoroughly seared before you turn it. This depends on the cut and the thickness of the steak, "every 2 minutes" is not a general rule. 5. Turn it as little as possible. You want to turn it only often enough that it doesn't burn on either side and that it cooks through evenly. Again this depends on the cut/thickness. 6. When you have turned it for the first time, add a knob of butter and use this to baste the steak so the top doesn't dry out. I like to add garlic and thyme with my butter, although this is not necessary. Salt is the minimum seasoning, salt and pepper is fairly usual, and I wouldn't add more than what I do or you're detracting from the core flavour of the steak. 7. Take your steak out to rest when it's rare. There are multiple ways to tell when this is. Place it on a WARM plate and leave to rest for at LEAST 5 minutes (don't worry - it won't go cold, in fact, it will keep cooking a little). Once rested, your steak will be cooked through medium rare (generally acknowledged as the ideal steak) moist, tender and delicious. The resting juices can be added back into the pan and combined with the flavoured butter. This can be spooned over your meal or used as part of a sauce to serve with it. I prefer the former as I like steak to be quite simple so you can appreciate how good the meat is on its own. THE most important thing about steak is not even the cooking, it's making sure you have a good cut of meat. The flavour speaks for itself. Keep it simple. And for the LOVE OF GOD, DON'T put f*cking lemon or olive oil on your steak at the end. Lemon does NOT compliment steak as a flavour and the olive oil will serve only to make your steak greasy.
Jay C I cook my steak pretty much EXACTLY the same way you do (minus the thyme, but it sounds so delish...will give it a go the next ...er..."thyme" I have steak, sorry that was really awful). I don't know who taught the guy to add oil and lemon at the end, but it must've been someone who didn't know one thing about cooking steak. Awful, awful, awful and absolutely pointless. I've never done it, I've never seen anyone do it and no respectable steakhouse will give you a lemon and olive oil if they knew you were going to put that shit all over their steak.
Jay C None of you have any experience working in a kitchen .. there is no "perfect" way to cook a steak unless your only frame of reference is watching youtube videos while you eat chicken mcnuggets. Everyone on the internet thinks they are a french master chef because thats gordons pedigree...
I have 13 years experience in kitchens as a chef and know exactly what i'm talking about, if you don't think there is a correct way to cook a steak then you're an idiot. It is not an art form its a science there is a best way and every other way is a wrong way.
Standard size 3 quarter inch thick steak, rules apply: 2 minutes (1 min each side) - rare 4 minutes (2 min each side) - medium rare 6 minutes (3 min each side) - medium 8 minutes or more (4 min or more each side) - welldone/over cooked.
Mediterranean cuisine, tend to do this to grilled meats and it taste amazing. I'm not a fan of Oliver though, I find him so sloppy and I don't like his food handling methods. I never see him wash his hands after handling meat, it's really weird. I know you're suppose to watch his vids to learn techniques and not eat his food, but it's still unsettling.
brant diabo I am aware of that. As a content creator, I am aware that videos are edited. When teaching food preparation, one should include proper sanitation techniques as well. I still maintain that he is very sloppy in the kitchen though.
More oil would give it a better color and a better crisp. You also want to fry that fat more so the flavors can enter the meat. The lack of seasoning, well, thats obvious.
I don't eat meat but my children asked if I could make them a steak for dinner. I watched this video so I could work out how to cook one and they loved the steak, so what he is saying and doing must work. Thank you for the video.
We've come a long way in 9 years. We all watched people cooking steaks the wrong way for years. Then RU-vid and Guga came along and showed us how to do it right 😎😍
I use a cast iron skillet to caramelize the steak, then stick the pan in a 500°f oven for the time it takes to reach medium rare. Remove from oven, remove from skillet and let rest for at least 5 minutes. The time in the oven will vary with the thickness of the steak.
I actually saw this interesting way of cooking it for perfect medium rare. Cook in the oven for like five minutes on 150 f after preheat, and then sear it on the stove top, to your liking.
+Yitzchak Epstein It's sometimes called reverse roasting.. I found this method and an article that explained why it worked when looking for a way to perfectly roast a prime or rib eye roast. It was AMAZING. www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html
DaemoniumCC I don't think it's just his steak he likes his lemon juice on. Sherlock Holmes once approached Dr Watson with his pants undone and a lemon in his hand. When Watson asked what he was aiming to do, he said "lemonentry my dear Watson, Lemonentry"
I know you’re a friendly person because your photo is Monopoly. If you wanted me to go in a white van with you and I knew you had a Monopoly icon, i would feel very safe getting in.
Add more seasoning. Cook for 6 mins only. Melt a little fat from the steak in the pan BEFORE you add the steak (adds flavour). If you like, add a little garlic butter towards the end for flavour too. Don't add olive oil or LEMON to the steak at the end. Keep it simple - ENJOY!
+Pride of the Black country actually its not the weight, but the thickness of the steak that determines for how long it should be seared. If you're steak is around 3 cm thick (or 1 1/4") you should go for 3-4 minutes on both sides. Also, don't add pepper at the beginning, it might burn and develope a bad sidetaste. Don't use butter as that will burn too and get bitter. Turn your steak once! and only once! and get the pan as hot as possible before putting in the steak. Also i would stay away from olive oil since the taste does not add to the taste of steak in my opinion.
고기를 굽기 전에 올리브유를 두르고 구운 후에도 올리브유를 두르네요 고기는 너무 맛있지요 요리법 감사해요 I put olive oil on it before I bake it. You put olive oil on it after it's baked. The meat is so delicious. Thank you for the recipe.
Poorly executed. You definitely should be dropping butter there at the end so that you get a better color and finish to the steak. That looked awful. Also it didn't appear he seasoned it right....not to mention the lemon. Joke, really.
Leroy Jenkins I have seen many people saying to oil the steak first and I wanted a logical explanation, apologies if me asking for it sounded like an "ambush" from a "dweed"
It must be said that I'm not much of a chef, but I've followed your instructions to the letter and the result was the nicest steak I've ever tasted - very good video and a lot simpler than I would have imagined but incredible results!
Thanks for this technique very challenging with thin steak askew from whats traditional taught. Moving forward please share final product for reference with your opinion, it would be valuable for credibility Cheers
My idea of a good, heavy pan is a well-seasoned cast iron skillet. And for those who say that this isn't how you cook a steak, it actually is ... but it's one way out of many to cook a steak and have it turn out deliciously. And that's why the steak is among the more versatile food choices because of the variety of ways you can cook it into a great meal.
You play with your meat too much. No double entendre intended. When I was training to be a chef my mentor would have smacked my hand if I turned a steak as many times as you did. I personally have an issue with the finishing with lemon juice; but I know that is just my American sensibilities. I don't see citrus and beef going together. I am fair minded and will try it before making a final judgement.
Are you using a solid pan or one with a bottom attached? I love All Clad Copper pans myself but unable to buy them at the moment. I do have an All Clad Grill Pan that works nice.
+Alex S hahaha, that was funny! But the real reason is so that the juices can redistribute. If you were to try to cut it straight away, all the juices would run out. Your first bite would be good, but the rest would be dry. Resting just makes it so every bite is juicy. Also, for the record, I would have left off the lemon juice and extra oil at the end. The rest of the cooking method is pretty spot on, in my opinion.
Some tips for cooking steak: 1. "dry age" the steak in your fridge by coating it with fresh cracked pepper and leaving it uncovered sitting on a cake rack for 1-3 days. This will remove some moisture in the steak and intensify flavour. 2. Let your steak come up to room temp before cooking (especially when working with very thick steaks). This will allow for more accurate and even cooking. 3. When resting your steak, prop it up on the back of a fork head. This will allow the bottom of the steak to breath and will prevent the steam from the steak ruining the crust on the side of the steak in contact with the resting surface.
@@claudiocavaliere856 my reply was removed so ill clarify without my gold tier advice that i put in that comment Jamie olive oil cant cook find a better video if you like food
I wonder if this is a Tfal cooking commercial. If it is, thank U! If it’s not, thank you. I was looking for just an easy peasy way to cook a couple pieces of small Strip Steak. Mine are 1” X 1/2” thick. This is a start. I will let you know how it tasted. PS: I remember 1” X 3/4” X 6” long with 6-7 in a package on sale for about $14 bucks and I thought that was a good price. Not that cost anymore. I could be wrong with price and amount but I remember the couple times I got it were a super deal. It’s been awhile. Thanks again
En Argentina ese corte de carne se llama Bife de Chorizo (cuando esta sin hueso) o Bife Angosto cuando esta con el hueso; no le agregamos aceite, solo sal y lo cocinamos solo en dos pasos sobre una plancha de hierro fundido muy gruesa. Una vez que la carne toca la plancha no se mueve hasta dar vuelta.
Just cooked my first steak following this advice and it was delicious. Had loads of steaks before by the way, just never cooked myself. Don't understand the bad comments. Thank you Pete and Lidl :)
LEMON????? Why don't you put a little bit of ketchup on the side also? And maybe a pickle.... And a nice glass of milk... There is no way in hell that Jamie saw this video before it was uploaded. 7 minutes on the pan for a steak of that thickness? That shit is medium-well at best, no wonder he didn't cut into it.
Its about timing and you should actually add a little oil he also failed to mention butter drizzle over the stake and crushed garlic cloves too let it sit then enjoy
