Jamie Oliver has revealed the secrets behind cooking up the "perfect steak". The chef promised his special method of cooking will leave foodies with "no more tough steak".
His method for getting the best home-cooked steak has been leaving fans amazed. The dad recommends using a flat iron, which is also known as a feather blade steak.
It has the best "fat marbling", he claims. Wannabe chefs must remember to remove the sinews from the meat before cooking.
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The TV chef told how oil should be poured over the steak, while using a "thick-bottomed pan on a very high heat". He then rubs the steak so the meat is coated with oil, Mirror Online reports.
He recommended to go "heavy on the pepper, heavy on the salt" on both sides and to pat it in. A little oil should then be put into the pan before adding the meat.
Another tip is to take the steak out of the fridge at least an hour before cooking so it won't be "tough", Oliver said. The steak should be turned once a minute and cooking to medium rare gets the best results.
The steak will be as juicy as possible if cooks in the kitchen are "equal with both sides" to "keep the moisture in the middle". Rubbing garlic on the meat will result in more flavour, Oliver said.
Butter also works well, while thyme, rosemary or oregano can heighten flavours. After cooking the steak for three minutes on each side, then it should be left to rest for two minutes.
Oliver then cut the steal, revealing its slightly pink meat which looked far from tough. "That is where it's at", Oliver gushed after eating a slice of the meat.
He went on to share that a feather blade cut of meat can cost £17 a kilo, rather than over £50 for fillet. Fans were impressed by the chef's skills.
One said: "Never heard of feather blade steak! Thanks for sharing your tips." Another said: "Why do they teach you to only turn steak once? The minute method makes more sense. Thanks for the tip!"