The ultimate steak & roasties | Jamie Oliver recipes (2024)

FAQs

What is the best steak cut Jamie Oliver? ›

Flank 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). Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied.

What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute.

Jamie Oliver: Jamie Oliver advises cooking the tomahawk steak over indirect heat on a barbecue or grill. He recommends searing it over high heat for a few minutes on each side before moving it to a cooler part of the grill to cook through slowly and evenly.

Sear-Roasting

When both the skillet and oven are piping hot, you put an oiled or buttered steak in the skillet, sear it on both sides, then slip it into the oven to finish cooking. By searing first, then finishing in the oven, sear-roasting poses less problems than pan-frying and broiling.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together.

Method. Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes. Remove from the pan and leave to rest for a good 3 minutes to allow to juices to reabsorb and the meat to relax.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Wrap the expose bone in foil to avoid it charring in the oven. Salt your steak generously right before adding it to the pan to sear. Sear your steak on all sides for around 5 minutes per side, or until a nice crust has formed.

Why is my tomahawk steak tough? ›

Because it's a thick cut, the tomahawk steak is best when pan seared and then finished in the oven. Searing gives you a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness without burning the outside or making the steak tough.

When cooking a tomahawk steak, the intramuscular fat mixes with the elements released from the large bone resulting in a wonderfully rich flavor. The two things that make a tomahawk steak an above-standard ribeye are the extended bone and the fact that it is cut to the thickness of the rib.

To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven. Cook your steak by searing it on the stove, then baking it in the oven on high heat, flipping your steak halfway through, and allow to rest before serving.

Most chefs opt for a ribeye as being one of the best cuts of meat.

1. Filet Mignon. Filet mignon is considered one of the most luxurious and expensive cuts of beef prized for its tender and buttery texture. It comes from the center cut of the tenderloin, which is a long, cylindrical muscle located along the spine of the cow.

Rib-eye: The chef's favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat.

Butchers and beef experts have long favored the flat iron for its incredible tenderness — it is a close second to its more popular cousin, the filet mignon, considered the most tender steak of them all.