Jamie Oliver says there's one ingredient you should use to cook the best steak
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Celebrity chef Jamie Oliver, famed as The Naked Chef and face of Channel 4 cookery shows, has spilled the beans on crafting the ultimate steak. If you're looking to woo your significant other with a steak dinner at home, Jamie insists there's no need to douse your sirloin in pricey cooking oils or unhealthy fats.
In a tutorial on his YouTube channel, Jamie shared his tip for achieving 'delicious, melt in your mouth' sirloin using nothing but the steak's own fat.
Dispensing with the need for additional oil, Jamie advises trimming the steak's fat, dicing it finely, and letting it supply its natural essence.
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The culinary maestro said: "We're gonna cook a beautiful steak for date night, steak night."
Describing his method, Jamie expressed: "It's really quick, it's really delicious, I wanna share with you a brilliant technique for making the perfect sirloin steak, tender, melt in your mouth, cut like butter.", reports the Express.
He began by prepping a non-stick skillet on medium flame, then tackled the beef sirloin.
Jamie proposed: "What I would suggest to do is pull this fat off, and this fat is really really important, it's going to give you the flavour.
"But what we don't want is that sinew. That really tough bit that you kind of push to the side.
"It's a real pain.
"So what I love to do is slice [the fat] up into little chunks, and render it down. So instead of putting butter or oil in this pan, we're going to cook the steak in the steak fat.
"Then get the knife and cut off the piece of sinew. Get rid of that."
He then said you fry the cut up fat, add cloves of garlic, which will flavour the fat.
Then season the steak with black pepper and sea salt, and pat it in.
He added: "What I'm doing is one thicker steak for two people, and cook it medium rare."
Before adding the steak to the pan, throw in some spring onions, and slice open two red chillis, taking care to remove the seeds first so it's not too spicy.
Once that's sizzled for a while, take it all out of the pan, and put the steak in. The pan will already have natural beef juices in from the fat.
Jamie added: "When pan-frying a steak, do it a minute on each side until it's cooked to your liking.
"Whether it's well done, medium, medium rare, rare, whatever you like. For me medium rare is what I'm after, about three minutes on each side."
When you take it out, place it on top of the spring onions and chillis you removed earlier.
For those feeling really daring, you can also blend up a sauce using the rest of your chillis, spring onions and add jarred peppers, and serve the steak sliced up on top, Jamie added.
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