How To… cook steak, with Jamie Oliver’s mate Pete
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How To… cook steak, with Jamie Oliver’s mate Pete

I’m gonna show you how to cook a perfect
steak First of all get your steak out of the fridge 20 minutes, half an hour or so before you want to cook it Give it a chance to come up to room temperature… it’ll cook much better that way Next you put your steak on a plate drizzle with a little bit of Olive Oil. Don’t need to use the expensive stuff Just a good, cheap Olive Oil Because you’re going to be cooking with it Sprinkle salt… Sprinkle pepper Right… turn the steak over Same thing again Now, this is where you rub and push that lovely seasoning into the meat Make sure the whole surface is nicely coated There you are, the steak is now ready to go in the pan So when your pans hot… lift your steak up I’m just going to lay it in the pan… like that. don’t worry about putting extra oil in the pan because there’s already enough oil on the surface of the steak. It’s not going to stick It’s important that the pan you put it in is a nice heavy bottom pan that means the steaks going to get really good heat off it and it’s not going to cool the pan down as opposed to the other way round Once your steak is in, take a nice pair of tongs and make sure that the steaks in good contact with the pan Like that… and basically now what you want to do… Is turn it every couple of minutes and cook it for, well it depends on how you like your steak cooked if you want your steak medium, which for Stirloin I recommend you do Probably about 8 minutes for a steak this thick… turning every minute Should be taking on a little bit of colour on the bottom… yep A few seconds longer then we’ll turn it do the same thing again… press the steak down with your tongs make sure it’s in good contact with the pan Don’t be tempted to shake it about, just leave it bathed and it’ll start building that beautiful caramel up On the surface of the meat. That What’s going to make it taste great. I’m just going to lift it up now and sear it on the side, on the fat. just to help get that fat a little bit crispy… then it’s much nicer to eat See that fat coming out, it’s melting out. Melting out of the steak. There we go. See the difference that made? Give it another check Another little sear on its skin On it’s fat again. That’s been about 6-7 minutes now. One more minute and then I think it’ll be time for it to come out. I know it’s cooking when I press the meat I feel how firm it is and I know that it’s well on its way. That’s the steak ready now I’m going to lift it out and pop it on a plate to rest. As the steaks resting, I’m just going to give it a little squeeze of lemon and a drizzle of good Olive Oil Give that a couple of minutes and it’ll be ready to eat

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100 thoughts on “How To… cook steak, with Jamie Oliver’s mate Pete

  1. Next take the steak and hurl it out a window. If the window is closed throw the pan through first to smash the glass.

  2. Zero, zero, zero from a steak eater ! In detail the difference, from the beginning to the end !!!!!!!!!

  3. Лимон вообще не в тему, только соль и чёрный перец. А оливковое масло напрочь забивает аромат поджаренного мяса.

  4. Its nice to see everyone in the comments suddenly becoming a 5 stat chef after watching 10 steak videos on youtube.

  5. If your steak is really good quality, you don't need to season or put oil on your steak, all you need to do is put a tiny bit of oil in your pan to avoid burning, then cook your steak adding butter, garlic and herbs to base your steak later.

  6. Folks let me tell you all these chefs have there own way of cooking a steak Do it your way and dont think these MORANS cook better cause there all a bunch of PHONY PEOPLE

  7. Christ on a bike… You never ever salt a steak before cooking, and secondly you seal the meat on the sides before frying. Reason being salt will suck the moister out and sealing sides before frying steak locks moister in.. Your welcome.

  8. what on gods green earth was that crap? ………that is the shittist steak i've ever seen , never let him near a steak again……………….

  9. You sir; are a POS, and this comments section is on to you. Jesus, I can’t even fathom how you thought cooking a steak like that was okay to share with other people. I hope you fall on a spike.

  10. 1) As everyone knows, British cuisine is one of the world's top rated. 2) first time, I've heard a chef say to keep on touching the steak over and over again. Maybe, this is British BBQ?

  11. Okay, nice video. But. After its cooked, out of the pan and there I got stuck with the remark “give it a couple of minutes”.
    It will be cold… 😳 right ?

  12. Do your self a favor and just fry some onion and mushroom up fry your steak with steak seasoning salt pepper and just a TINY bit of a1 sauce it will come out better

  13. You guys sound like a bunch of millennials, salt and pepper and a little lemon juice on my steak is very good on the other hand you Millennials probably use A1 steak sauce and ketchup

  14. I knew there was something wrong whilst watching this, it just didnt seem right. My suspicions were correct when I got to near the end of the video. Pretty disappointing.

  15. Someone gaining a lot of popularity by just putting a pinch of salt and paper to his steak, isn’t it just a basic human sense?

  16. Lot of negative comments here. I'll add my 2 cents. I don't disagree with the methodology much BUT what cut of steak was it? I know French butchery is different from America, I assumed British would be similar to us. I don't think it was what I would call a strip steak: the aspect ratio was wrong. The strip steak, in my book, is long and thin width-wise. This steak seemed to be nearly as wide as it was long. And it was too thin: a good strip is 1.25 – 1.5 in thick. But, it did look delicious (what steak doesn't?)

  17. I should have added that the steak was certainly not OSDA Prime, maybe not evven choice. It had no marbling. I would not have bought it to grind into hamburger. Again, just my 2 cents.

  18. Pete, i dont like you. Using olive oil is perfectly fine. You telling me cheap olive oil is fine kills me, it burns in a searing hit pan. Bye


  19. This guy hasn’t got a clue. It starts with the mediocre steak he’s cooking that’s also too thin. Then seasons and cooks right away so the seasoning will end up in the pan and not absorbed into the steak. The trend continues during the cooking. The pans not hot enough and all that prodding and turning….., I could go on. Amateurish to say the least.

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