Just cooked one according to this video the other night (minus the herbs since there weren't any in the house). It was my first time ever cooking a steak and it honestly turned out to be one of the best steaks I've ever head. I didn't realize just how much most steakhouses overseason their steaks until I had one like this with just the oil, butter, salt and pepper.
Tried it at last on Monday night. What a beautiful steak and I managed to cook it to perfection. I'd never heard of the feather blade before but it will be a regular from now on. Thanks Jamie. We are Leicester!
I just cooked my best steak ever following this technique! For the first time it was neither black-outside-pink-inside (when undercooked), nor tough (when overcooked). It was just right! Thanks a million!
Just want to come back to this video and say I cooked my first flat iron steak with Jamie's recipe here, and it tasted marvelous. Flat iron will be my go-to steak from now on.
Just tried Blade steak the other day from my butcher and WOW! maybe the best steak Ive ever had, totally tender and beautiful and I grilled it and then rubbed it in thyme and parsley and rosemary in some olive oil on a small bed of mashed and served that to my dinner guests and there was not a morsel left on 4 plates and the kids gobbled it all down and asked for more! Thanks Jamie, you've never steered me wrong brother! Only con is you do have to watch out for the sinuiy bits....probably didn't spell that right!
Dear Jamie Thank you for this video and great inspiration. In many years i used to buy ribeye steaks when i invited friends for dinner. After watch this video i went to a local butcher and bought American flat iron meet. The meet is very tasty and easy to cook. Thank you
thanks jamie. you're right. flat iron steak is one of the tastiest medium rare cuts I've ever had. butter like tender texture. especially cooked like this. you never let me down mate.
Thats very practical and the way of filming is very easy to follow and easy to digest the well organized the useful information presented (cost of each beef and how they look like, etc)
Did this the other week exactly as Jamie did it, with the butter, garlic and thyme. Not gonna lie, was the best steak i've ever had, and I can't even cook
I can't tell you how many times I've messed up steak in the past. I realized from watching Jamie's videos that I wasn't getting the pan anywhere near as hot as it needed to be to get a good sear. Also, I never knew about leaving the steak out to warm up and drying it either. I followed the advice in this video and some others from Jamie and ended up with a delicious rib eye! I was so happy with it. lol
+overTIMe well, I am surprised, as Jamie Oliver is a Brit. And Brits do live on an island because they were expelled by other people because of their bad cooking skills. But that steak is just perfect.
Ryan Syn I like to add beer to my chuck steak when I'm bbqing. Mostly when I been drinking already & only to chuck steak. I'll pour a drizzle over my Rib eye right before pulling off the grill too, lol
Ryan Syn You should. My grandma was from Mexico and would cook with beer a lot actually. She put it in her homemade chili, Her pork & chili sauce dish "carne con chili" I always thought it was funny, but tasted good.
Moo WWs Yeah this is scary. That ribeye has no marbling either. £32.90/kg = $18.67/lb USD. I could get a 4 lb rib rack for that same price in my state. And that's grass fed, black Angus cattle. $18.67 is what you pay at a (good but not fancy) steakhouse.
+James B well Australia and America are renowned for having the best quality beef in the world, but still you would think the UK would have similar prices.
Moo WWs I think it's because they have such a high population density and a lot of historical landmarks, so there's not much room for farming and ranching. Idk about Australia. But almost every non-coastal US state has a big ranching industry. I'm not sure if that's why UK prices are so high though.
Moo WWs I think it's because they have such a high population density and a lot of historical landmarks, so there's not much room for farming and ranching. Idk about Australia. But almost every non-coastal US state has a big ranching industry. I'm not sure if that's why UK prices are so high though.
Thanks Jamie. I am enjoying some of these very basic lessons. But no matter how simple there are always a few takeaways (oops did I really say that?). Seriously though in this case (1) I am going to try blade steak and (2) the garlic suggestion is interesting.
I found this video last week, and I had to try it, so I went out and bought a nice of feather blade steak. Never cooked a steak this way so got out my timer and all the makings, flipped it and filled over again., let it rest. Sliced it and put in on the plate . We both are blown away we never tasted such a nice flavorful steak, both very happy s we thank for that great short video.
they dont call it "rip of britain" for nothing..........almost everything is expensive in the UK and the wages low.....id have steak a few times a week if i could afford it - its delish
***** Comparing to prices I pay here in Brazil, this IS crazy expensive. I pay around R$40 for the kg of filet mignon (www.paodeacucar.com.br/produto/150049), which is about £10 (www.google.com/?q=+38.99+BRL+in+GBP#q=38.99+BRL+in+GBP).
Hey Myo Han Htun, several people on your comment thread (including myself) are concerned about your well-being, a hasty response would give our daily lives some relief. Thank you.
Bottom line is every chef cooks “the perfect steak” different But one thing that is a constant is salt, pepper hot pan 5-8 mins flipping every 1min lovely My add to this is use Himalayan salt ☺️
The meat appears to be incredibly appetizing, with its rich color and enticing aroma. The succulent texture and juiciness of the meat make it incredibly tempting and delicious. The skillful preparation and cooking of the meat are evident, resulting in a mouthwatering and visually appealing dish. The seasoning and flavor profile of the meat seem to be perfectly balanced, enhancing its overall taste and enjoyment. Overall, the meat's appearance alone is enough to whet the appetite and leave one craving a satisfying and flavorsome dining experience.
Cozinha muito , simplifica o que o pessoal tem o péssimo hábito de dificultar , de uma tal forma kkkk !!! Grande Jaime , parabéns cara , a cozinha te venera !!! 🇧🇷
There are 2 schools of thoughts about the flipping of the steak. Jamie's method of flipping every minute is favoured by some but I prefer the single flip method, super hot pan, 3 minutes a side, there are arguments for and against both.
Lovely video. I think it's so important to experiment with other (cheaper) cuts of meat, and this one is a great example - I still haven't personally cooked a f/b flatiron, but did hanger steak and that was another revelation, one of my favourite cuts and two steaks for a great price.
WHY is he saying it comes from the back leg???? Feather blade of beef is sourced from the shoulder blade of the cow, and it's named is derived from the feather-like tissue that runs through the meat.
What he said about about flipping the steak more often is good advice. I started doing that because on the BBQ if I kept the steak on one side for 3 or 4 minutes before flipping it would burn. Then I started flipping every minute or so and no more burning and I got a juicier steak with beautiful grill marks too. Also, make sure the steak has warmed up outside before cooking.
Counter point: I'm in college so I tried cooking a thin steak (because it's cheap) and I decided to cook it while it was cold. It came out with a nice crust, it was a nice medium rare, and it tasted great! So cooking it cold is sometimes ok.
This is eerily similar to Gordon Ramsay's steak video, mostly because they both use garlic, thyme, and butter to flavor the steak. I guess it's a common procedure but it's kind of funny how they did almost the exact same thing.
By far the most common ingredients used for seasoning such a great taste from them can be use for everything. green beans, carrots, potatoes "steak" etc etc
Gordon made that video to imitate Jamies, and Gordon made that video after Jamies video were out. Gordon has stolen alot of ideas from Jamie, but Jamie doesn't care, because he loves cooking and sharing. Gordon do things only because he likes to compete and wants to be the better one. There Always has to be a bully somewhere in every single subject.. Gordon is a very nice person irl, but he wants to be a bully in hes shows to make ppl like him. Because who doesn't like a bully?
The Crazy Gamer actually he tried making a show where he was supposed to act nice. but it did not get as much views so he became an asshole again. but he is one of the best and is image as gotten him to this point and what the heck his not in my kitchen screaming
The Crazy Gamer actually not, Gordon did the video of how to cook perfect steak 1 year before Jamie, you can check on he video tube it on 2012 Jamie is on 2013,
What? They differ heavily, like seriously. Ramsay says 2 1/2 minutes each side, turn it only once. Jamie says turn it every minute. How can that be the same, not even close.
I always liked Jamie Oliver, he makes it look so easy and simple, and he gets straight to the jizz...... I don't know what it is but i just prefer him over other TV chefs Edit : I meant gist ... sorry
No he wasn't just showing how big it is, he even said "sits about here" and bent forward to show that he meant the hind legs. Stop trying to defend him when he was obviously wrong.
no!!!!! Feather blade of beef is sourced from the shoulder blade of the cow, and it's named is derived from the feather like tissue that runs through the meat. A blade steak tends to be quite small, but offers a sweet flavour.
May be a stupid question, but what kind of oil is he using? I'm guessing extra virgin olive oil cause he mentions it at the end when he adds it to the extra juices, but I always thought you are supposed to avoid using olive oil with high heats.
After watching again I see he grabs a different bottle for the extra virgin olive oil, so I'm not sure what he's using at the start. Canola? Vegetable? or does it not really matter too much?
Rapeseed oil is the best due to its very high burning point which in turn means you can have your pan screaming hot to get the char/caramelised outside without burning the oil and have a bad taste on your steak
Sry Jamie you got it wrong Blade Steak is really tough crap, I'm fortunate enough to live in Australia where our Beef export is really high & Fillet Steak is cheap & Blade Steak is for stewing.
I think he justified his opinion well enough. What Jamie says isn't gospel and he is well entitled to say what cut creates a good steak. Some like rib-eye, some like sirloin. But ultimately, who cares! As long as YOU enjoy it. To say he "got it wrong" is a little harsh, in my opinion.
That doesn't really do anything... Try it out side by side, and some professional chefs have already confirmed that it doesn't do much at all, and at a restaurant they have no time to let it get to room temp so it's kinda worthless.
I live in Norway, we have no "butchers" where I live.. And we literally do not have a translation of the word. (Big chain stores drove the butcher shops out of business, and the big chain ones only sell pre packed crap.) But some stores seems to have caught on and now sell them under the English name. :D So at least it is possible to get now!
A quarter? High quality beef costs around 40-50€/kg ._. The filet in the video was kinda overpriced though imo but the video is nearly 2 years old idk how the prices changed.
Kurianichi Ok HALF! LOL In the Mid West of America where I live every week you can get a T-bone, Rib Eye or New York Strip on sale for 5.99 per pound, which is 19.76 pound per Kilo. I must have multiplied Kilos rather than divide... Stupid Metric system.
+Antoine Bandele The goal is to keep the juices from running out, so if you're turning it frequently, they'll stay in the middle. The high heat also sears the outside and seals in the juices.
It’s subjective. The more you turn the steak the more places it can get crispy. There for it’s more crispy over all vs turning it just once since the steak is not perfectly flat some sides will be crispy some won’t
Now that's a beautiful steak cooked to my preference. I love medium but still can't understand why people like rare and medium rare, they are both incredibly gummy when it goes in your mouth.
+MovieHound17 because the cook it to an inch of its life then put a a fuck-ton of salt in it and ad a truckload of preservatives to them zo you end up with soggy salty bland food that don't have any form of vitamins left. thats why.
+Cubemasterchris yep he got it mixed up. flatiron is the best part of chuck, which is from the back of the neck at the shoulder, no where near the shank where he was placing the meat on his outer thigh, nor was it the flank which he though it was, which is inner thigh. he's got it completely turned around.
i was just going to comment this, the rump or round, is leaner then he shows, i looked up flat iron and shows its from Chuck ir shoulder area, hence "blade steak" shoulder blade. i was confused. geez
***** the 'Shadow Helper' specificly does not do specifics. This can make things tough at times, but that's the life he has chosen...god speed 'Shadow Helper', god speed.
+Fate Nightroad The perfect pan just needs to have a heavy base...... It does not matter if it is non-stick or not, just that the base is thick and heavy. The reason is simple. You need to get the pan up to a high temperature and a heavy base will retain it's heat so when you place the cold raw steak on the pan, it will not cause the base to cool which is what happens when you use a thin/light based pan. The sharp difference in temp will cause the steak to rapidly seal thus retaining the juices........ I hope that helps.
1:22 Howtobasic
+Stephanie Cho ... -ally ruin meat?
+Stephanie Cho Jimmy MOO
+Stephanie Cho Needs more egg.
lol yeh but still
LMAO
Jamie is doing some voodoo shit with that thyme patting that steak.
TX- Grizzz hahaha
We do that in sauna usually, so the steak whipping was just hilarious!
And it's working. I'mma try it.
What the hell is your profile pic. Wait is it the dough boy from the unforgotten coat?
Ain't nobody got thyme for that!
it sits right about here ..moo
osama almousallam i
Die51w2U3344. L rererr32wetwasesü
33x
😂😂😂
i was just scrolling down for this specific comment hahhahahhaha
Just cooked one according to this video the other night (minus the herbs since there weren't any in the house). It was my first time ever cooking a steak and it honestly turned out to be one of the best steaks I've ever head. I didn't realize just how much most steakhouses overseason their steaks until I had one like this with just the oil, butter, salt and pepper.
Tried it at last on Monday night. What a beautiful steak and I managed to cook it to perfection. I'd never heard of the feather blade before but it will be a regular from now on. Thanks Jamie. We are Leicester!
Leicester? Grats on winning the title!
the boiling water is still a mystery
Nicholas must have been there to preheat the pan.." just saying"
He's british, of course it's for tea😉
Pasta? Tea? Coffe? We will never know
for smoke detector
it's used in the next video "the perfect greens" to go with the perfect steak ;)
can anyone tell my why I am watching this at 3 in the morning
Alcohol + feeling hungry. It happens to me to.
you're not the only one mate
5 am
You have settlements to feed.
I watching this at 4am hhahaha
I just cooked my best steak ever following this technique! For the first time it was neither black-outside-pink-inside (when undercooked), nor tough (when overcooked). It was just right! Thanks a million!
Just want to come back to this video and say I cooked my first flat iron steak with Jamie's recipe here, and it tasted marvelous. Flat iron will be my go-to steak from now on.
Just tried Blade steak the other day from my butcher and WOW! maybe the best steak Ive ever had, totally tender and beautiful and I grilled it and then rubbed it in thyme and parsley and rosemary in some olive oil on a small bed of mashed and served that to my dinner guests and there was not a morsel left on 4 plates and the kids gobbled it all down and asked for more! Thanks Jamie, you've never steered me wrong brother! Only con is you do have to watch out for the sinuiy bits....probably didn't spell that right!
why am i reading all the comments in British accent. ...???
+The Joker We got an edgy meme boy on a cooking channel. Great.
Biyanka Bee aahhhaaa..so am i..😂
me too 😂😂
I'm doing cause I'm british why are you?
I'm not speaking/reading in accents after this video, but I sure am questioning my pronunciation of "fillet" now. lol
Dear Jamie
Thank you for this video and great inspiration.
In many years i used to buy ribeye steaks when i invited friends for dinner.
After watch this video i went to a local butcher and bought American flat iron meet.
The meet is very tasty and easy to cook.
Thank you
thanks jamie. you're right. flat iron steak is one of the tastiest medium rare cuts I've ever had. butter like tender texture. especially cooked like this.
you never let me down mate.
I gave this video a like when you held up the steak near your thigh and said “moo”. You’re so enthusiastic when you teach about cooking. Love it ♥️
I’m so touched that you have your son walking in your shoes as in cooking! I loved his chicken fajita video !! He did a wonderful job!! 👍
Thats very practical and the way of filming is very easy to follow and easy to digest the well organized the useful information presented (cost of each beef and how they look like, etc)
The pace of the video is also light, not like other videos too slow so i need to skip some parts when watching
Did this the other week exactly as Jamie did it, with the butter, garlic and thyme.
Not gonna lie, was the best steak i've ever had, and I can't even cook
now you can
Jamal Abdisalam my Somali don, yes sir
Sheikh ANDO loooool
Cooking steak isn’t cooking, it’s like frying a sausage with a few more steps
@@theadamfriedlandshow4668 that doesn't make sense lol
I can't tell you how many times I've messed up steak in the past. I realized from watching Jamie's videos that I wasn't getting the pan anywhere near as hot as it needed to be to get a good sear. Also, I never knew about leaving the steak out to warm up and drying it either. I followed the advice in this video and some others from Jamie and ended up with a delicious rib eye! I was so happy with it. lol
That was actually cooked perfectly.
+Recognize You sound surprised
+overTIMe He sounds amazed to me. :-)
I can't hear anything
+overTIMe well, I am surprised, as Jamie Oliver is a Brit. And Brits do live on an island because they were expelled by other people because of their bad cooking skills. But that steak is just perfect.
Well I'm Australian and... Well honestly I've never seen a Brit make a great steak. So good work!
at least he didnt put lemon on it this time
Ryan Syn LOL. True. It seems like who looked at Ramsay's video lol
Paulo Moniz Haha x'D
Ryan Syn I like to add beer to my chuck steak when I'm bbqing. Mostly when I been drinking already & only to chuck steak. I'll pour a drizzle over my Rib eye right before pulling off the grill too, lol
Lil Mystikal Never tried that, might consider trying it
Ryan Syn You should. My grandma was from Mexico and would cook with beer a lot actually. She put it in her homemade chili, Her pork & chili sauce dish "carne con chili" I always thought it was funny, but tasted good.
"It sits around here, like that.
Moo."
😂😂😂😂
ABJKLMRS Akagami Ali ni
Correct me if I'm wrong, isn't blade or flat iron, a shoulder cut?
@@ebrahiemismail7254 about to say the same, too! Jamie got this one wrong. But he cooked the steak to my liking!
@@ebrahiemismail7254 You are correct, shoulder cut
I like Jamie Olivier! He's great chef, I think he's among the best British chefs. The Queen should give him a knighthood. Keep up the good work Jamie!
I live in Australia and thought I paid a lot for beef, but the UK is ridiculous.
Moo WWs Yeah this is scary. That ribeye has no marbling either. £32.90/kg = $18.67/lb USD. I could get a 4 lb rib rack for that same price in my state. And that's grass fed, black Angus cattle. $18.67 is what you pay at a (good but not fancy) steakhouse.
+James B well Australia and America are renowned for having the best quality beef in the world, but still you would think the UK would have similar prices.
Moo WWs I think it's because they have such a high population density and a lot of historical landmarks, so there's not much room for farming and ranching. Idk about Australia. But almost every non-coastal US state has a big ranching industry.
I'm not sure if that's why UK prices are so high though.
Moo WWs I think it's because they have such a high population density and a lot of historical landmarks, so there's not much room for farming and ranching. Idk about Australia. But almost every non-coastal US state has a big ranching industry.
I'm not sure if that's why UK prices are so high though.
I live in Sweden and I've paid $10 for 1kg of sirloin
Tried this yesterday - it’s without doubt the best steak I’ve ever cooked - and by some margin. Thank u Jamie!
Love him. Always will. It's all about the 'plonks', the 'blips' and the 'moos'. 😁
Thanks Jamie. I am enjoying some of these very basic lessons. But no matter how simple there are always a few takeaways (oops did I really say that?). Seriously though in this case (1) I am going to try blade steak and (2) the garlic suggestion is interesting.
I wonder y he boiled the water for
+Eric Lu Probably to get rid of the smell from the smoke coming out when cooking.
Eric Lu He's cooking crack
Its a chef thingy
wow is that a thing? i need to start doing this..
Tick Tock Tick Tock true, being a chef just doesn’t pay enough these days. Gotta have a sideline
I tried the same way you did Jamie and the steak was perfect! My friends all loved it and they enjoyed it very much.
I found this video last week, and I had to try it, so I went out and bought a nice of feather blade steak. Never cooked a steak this way so got out my timer and all the makings, flipped it and filled over again., let it rest. Sliced it and put in on the plate . We both are blown away we never tasted such a nice flavorful steak, both very happy s we thank for that great short video.
Wow! I didn't know meat was this crazy expensive in Britain!
they dont call it "rip of britain" for nothing..........almost everything is expensive in the UK and the wages low.....id have steak a few times a week if i could afford it - its delish
I thought it's cheap? here in Asia it's much much more expensive :(
Crow BIZ Especially in Hong Kong. Freakin' expensive.
***** Comparing to prices I pay here in Brazil, this IS crazy expensive. I pay around R$40 for the kg of filet mignon (www.paodeacucar.com.br/produto/150049), which is about £10 (www.google.com/?q=+38.99+BRL+in+GBP#q=38.99+BRL+in+GBP).
Felds Liscia I can get steaks here in the UK for just a few pounds each.
Correct me if I`m wrong, but blade steak is part of the chuck which is actually around the shoulder and not the legs as he showed.
your 100% correct Jamie Oliver is a twat
yup, he got the wrong end of the cow there.
He was showing it near his leg for a size comparison, but it did seem like he was saying it like the flat iron was near the thigh lol.
abrar you really dont need to be mean here he just said his opinion
thank you for your advice memedex.i appreciate it.
Tried it and it works. Now my wife loves my cooking. Now I cook more than ever. She thinks I'm bloody fantastic. Thanks.
Medium rare is the perfect balance when eating a steak :)
I did this tonight and it was a very good method
Love you Jamie! You always save me here in South Korea!
I am trying to make frying eggs as entry level for cooking world and I really like your videos. I am aiming to be a superb chef one day.
Myo Han Htun did you ever become a superb chef?
@@cgraham2999 I wanna know as well
Are you still alive?
Hey Myo Han Htun, several people on your comment thread (including myself) are concerned about your well-being, a hasty response would give our daily lives some relief. Thank you.
Ernesto Roche unfortunately he killed himself, the first time he used a deep fryer...
I like how Jamie teaches simole, direct and practical tricks and techniques of cooking instead of being redundantly over complicating things up
Arguably the best steak instructor out there in the world, i love that he founds better quality meat with more affordable price
Bottom line is every chef cooks “the perfect steak” different
But one thing that is a constant is salt, pepper hot pan 5-8 mins flipping every 1min lovely
My add to this is use Himalayan salt ☺️
Jamie: a little oil
USA; *INVADES UK*
MJ McCullough that is the last thing you’d want, Lobster Back 😉
Not much oil at all
I'm not gonna ruin your 444 likes and here's mine, your 4th comment
The meat appears to be incredibly appetizing, with its rich color and enticing aroma.
The succulent texture and juiciness of the meat make it incredibly tempting and delicious.
The skillful preparation and cooking of the meat are evident, resulting in a mouthwatering and visually appealing dish.
The seasoning and flavor profile of the meat seem to be perfectly balanced, enhancing its overall taste and enjoyment.
Overall, the meat's appearance alone is enough to whet the appetite and leave one craving a satisfying and flavorsome dining experience.
Cozinha muito , simplifica o que o pessoal tem o péssimo hábito de dificultar , de uma tal forma kkkk !!!
Grande Jaime , parabéns cara , a cozinha te venera !!! 🇧🇷
0:54 correct me if I'm wrong but "flat iron steak" is from the shoulder not the thigh, am I right??
Yes, it should be from shoulder blade, infraspinatus muscle.
There are 2 schools of thoughts about the flipping of the steak. Jamie's method of flipping every minute is favoured by some but I prefer the single flip method, super hot pan, 3 minutes a side, there are arguments for and against both.
Lovely video. I think it's so important to experiment with other (cheaper) cuts of meat, and this one is a great example - I still haven't personally cooked a f/b flatiron, but did hanger steak and that was another revelation, one of my favourite cuts and two steaks for a great price.
Moo.
Made this for my college son and now his passion. He makes it himself also. Superb
WHY is he saying it comes from the back leg???? Feather blade of beef is sourced from the shoulder blade of the cow, and it's named is derived from the feather-like tissue that runs through the meat.
I do not know who you are, but thank you for uploading Korean subtitles. This UA-camr will also review
You'll appreciate it when you upload it.
JAMIE is by far the best!
not many people knew about it and now 2.4mln people know about it :D
Yes, but people talking
Emil Hindsberg What?
i knew about it but i had to watch this since i need to know how long to cook it
2.4 minutes of people
Make that 5.4 million
What he said about about flipping the steak more often is good advice. I started doing that because on the BBQ if I kept the steak on one side for 3 or 4 minutes before flipping it would burn. Then I started flipping every minute or so and no more burning and I got a juicier steak with beautiful grill marks too. Also, make sure the steak has warmed up outside before cooking.
Counter point: I'm in college so I tried cooking a thin steak (because it's cheap) and I decided to cook it while it was cold. It came out with a nice crust, it was a nice medium rare, and it tasted great! So cooking it cold is sometimes ok.
Why am i watching late at night... starving now hmm
This is eerily similar to Gordon Ramsay's steak video, mostly because they both use garlic, thyme, and butter to flavor the steak. I guess it's a common procedure but it's kind of funny how they did almost the exact same thing.
By far the most common ingredients used for seasoning such a great taste from them can be use for everything. green beans, carrots, potatoes "steak" etc etc
yeah but Gordon is an asshole
Gordon made that video to imitate Jamies, and Gordon made that video after Jamies video were out.
Gordon has stolen alot of ideas from Jamie, but Jamie doesn't care, because he loves cooking and sharing.
Gordon do things only because he likes to compete and wants to be the better one.
There Always has to be a bully somewhere in every single subject..
Gordon is a very nice person irl, but he wants to be a bully in hes shows to make ppl like him.
Because who doesn't like a bully?
The Crazy Gamer actually he tried making a show where he was supposed to act nice. but it did not get as much views so he became an asshole again. but he is one of the best and is image as gotten him to this point and what the heck his not in my kitchen screaming
The Crazy Gamer actually not, Gordon did the video of how to cook perfect steak 1 year before Jamie, you can check on he video tube it on 2012 Jamie is on 2013,
Jamie and Gordon are simply the best. Hope Jamie comes back again
omg its killing me... it looks so guud i almost cried...
came here from gordon ramseys perfect steak... both exaclty the same.....well except from their localized accents and personalities
What? They differ heavily, like seriously. Ramsay says 2 1/2 minutes each side, turn it only once. Jamie says turn it every minute. How can that be the same, not even close.
He probably means the end result being the same: a perfect steak.
SAME
DerPizzadieb there’s an updated video where Ramsay turns it every minute.
That's the first time I've seen a Chef tell people to turn a steak frequently while cooking -- and it came out AMAZING.
I always liked Jamie Oliver, he makes it look so easy and simple, and he gets straight to the jizz...... I don't know what it is but i just prefer him over other TV chefs
Edit : I meant gist ... sorry
I must say, you made me laugh with the "straight to the jizz" comment. Have never heard that one before.
+Dereck Liebscher Lol i actually don't know where i got that from.....but I'm glad it made u smile :)
my ex girl also gets straight to the jizz
as soon as i read "straight to the jizz'' i scrolled down to the replies to see if anyone had written the obvious... they didn't disappoint.
duchesswannabe haha
I suggested giving my girlfriend's steak a 'ruddy good whipping'...I think she may have misunderstood 🤕
3:32 could be misunderstood as well
and 3:54
Fishpunda BRUH
...and then the fight started.
I like how you do everything so fast!
Im Just a random 14 year old that woke up At 3 am thinking about steak and now im hungry af
no one cares
DutchPs3Gamers then why Did you reply? You must have cared now gtfoh
I'm 20 years old and I'm in the same boat. I want some fucking steak now
i care
I hate you.
"If you love food get a double steak"
*random cut to him sticking his thumbs out like a goof*
jamie you put me into the flat iron. i don't mess with much else nowadays
Sir i think you misplaced the Flatiron's location. It's a shoulder cut not a round (thigh) cut
he was using his thigh as a example of how big it is
No he wasn't just showing how big it is, he even said "sits about here" and bent forward to show that he meant the hind legs. Stop trying to defend him when he was obviously wrong.
0:53: “So it sits about here, like that”
*stares blankly into the camera*
MOO
no!!!!! Feather blade of beef is sourced from the shoulder blade of the cow, and it's named is derived from the feather like tissue that runs through the meat. A blade steak tends to be quite small, but offers a sweet flavour.
This is one of the best videos ever made
May be a stupid question, but what kind of oil is he using? I'm guessing extra virgin olive oil cause he mentions it at the end when he adds it to the extra juices, but I always thought you are supposed to avoid using olive oil with high heats.
After watching again I see he grabs a different bottle for the extra virgin olive oil, so I'm not sure what he's using at the start. Canola? Vegetable? or does it not really matter too much?
Probably vegetable, he's using it a lot and since it doesn't taste that much it would be my guess.
Rapeseed oil is the best due to its very high burning point which in turn means you can have your pan screaming hot to get the char/caramelised outside without burning the oil and have a bad taste on your steak
Only problem with rapeseed oil is that it does tend to smell lke cabbage.
HJHHAHAH Xd
And now that Jamie has exposed it, watch it skyrocket in price.
This is the best way to cook a steak!!I loved it so much thanks😋
This is the 9000th time i have watched this video!
"Just give it a ruddy good whipping" LOL...... Awesome Video !!!!
love your videos as usual, but is olive oil really the best choice hot steak in the pan?
crap. i didn't realize how hungry i was
Sry Jamie you got it wrong Blade Steak is really tough crap, I'm fortunate enough to live in Australia where our Beef export is really high & Fillet Steak is cheap & Blade Steak is for stewing.
I think he justified his opinion well enough. What Jamie says isn't gospel and he is well entitled to say what cut creates a good steak. Some like rib-eye, some like sirloin. But ultimately, who cares! As long as YOU enjoy it. To say he "got it wrong" is a little harsh, in my opinion.
How much is a fillet in australia
About $6-7 a kg....can get up to $10-12 depending on your butcher.
***** True....True.
Good job Jamie! I loved how you cooked it! Though I missed the Saturday Night Takeaway as well! haha. More power!
flat iron isnt from the tigh but from the shoulder
I guess he wanted to show its size.
+Motaz Azzouz "so it sits about here like that" 0:54
***** probably, yeah.
Moo
Tamahagane Humans and Cows aren't structured the same. It was the best way to demonstrate without slapping his shirt with beef juice
some chefs say that when we cook steak, it's good to turn it only once. But Jamie says turn it once a minute or once per 2 minutes. Now I'm confused.
Chef Heston Blumenthal turns his steak every 15~20 seconds! More confusing steaks!
i'm convinced now there are no such thing called Chef.
mas bro it's not a thing it a job.
steaks are a fcking oxymoron
I have tried Chef Heston Blumenthal way to cook steak, much better! At least those black pepper won't got burn and the steak stay juice!
Perfect! I gonna ask my dad to cook like this. Thank you
So that's where I've been going wrong. Not taking the steak out of the fridge and letting reach room tempreture for an hour before cooking...
That doesn't really do anything... Try it out side by side, and some professional chefs have already confirmed that it doesn't do much at all, and at a restaurant they have no time to let it get to room temp so it's kinda worthless.
Norwegian does not even have a word for that kind of cut. What a strange thing.
I live in Norway, we have no "butchers" where I live.. And we literally do not have a translation of the word.
(Big chain stores drove the butcher shops out of business, and the big chain ones only sell pre packed crap.)
But some stores seems to have caught on and now sell them under the English name. :D So at least it is possible to get now!
+Kravik In the UK some supermarkets have a butchers inside as well as pre wrapped
yeah I know. I bought it today at "meny" and it was just called flat iron steak :)
+Kravik that steak are probably destined for mincemeat. ask at your Lokal supermarket for infraspinatus if they can get it home for u.
Flatbiff :)
I always watch cooking shows and tips in the evening before I go to the kitchen to cook. I still suck like, but at least I enter with confidence :3
Those prices are fucking insane you can get steak for a quarter of the price in America. God Bless this great Country.
definetly good quality
A quarter? High quality beef costs around 40-50€/kg ._.
The filet in the video was kinda overpriced though imo but the video is nearly 2 years old idk how the prices changed.
Kurianichi Ok HALF! LOL In the Mid West of America where I live every week you can get a T-bone, Rib Eye or New York Strip on sale for 5.99 per pound, which is 19.76 pound per Kilo. I must have multiplied Kilos rather than divide... Stupid Metric system.
Mr Berry Haha shit happens. But yeah I also get steak for that price just isnt high quality (but who needs that if it's yummy either way?)
Mr Berry It's not only about what cut it is.. quality matters a lot
Why is he turning it so much? I was told you should never turn a steak too much so that the juice can . . . juice.
+Antoine Bandele some people use a method of turning it every minute, high heat
+smppro I should attempt this.
+Antoine Bandele The goal is to keep the juices from running out, so if you're turning it frequently, they'll stay in the middle. The high heat also sears the outside and seals in the juices.
It’s a myth that you need to turn it once , leave it enough on one side to brown nicely but it’s to get an even cook
It’s subjective. The more you turn the steak the more places it can get crispy. There for it’s more crispy over all vs turning it just once since the steak is not perfectly flat some sides will be crispy some won’t
this vid brings up a great explanation....the method to the madness where other videos are lacking. thanks!
Now that's a beautiful steak cooked to my preference. I love medium but still can't understand why people like rare and medium rare, they are both incredibly gummy when it goes in your mouth.
Animals are also beautiful. what is not beautiful is the slaughter of animals
it the food chain its how its meant to be.
Medium rare is perfect imo.
Medium rare or gtfo
+Billy “Billison” Green I cook a lot of steaks from fillet to rib eye and there are thre types. Rare, Medium - Rare, Medium, Ruined, FUCKING DESTROYED
“moo” “give it a good whippin” 😂
Jamie, you are a very good cook but, pepper never before you put it in the pan.... P.S.: That looks so good!!!😂😍😍
Literally exactly the same as Ramsays "Perfect Steak" with the exception of the cut.
This needs more zooming i think
Hi Jamie 😊 Please spoil us sometime with a great recipe to make grass fed beef taste good. Whatever cut. I love steak 😍 thank you for this!!.
"WHY cant canned food be healfy"
+MovieHound17 Why?
Why should it be unhealthy?
+MovieHound17 it actually is. Not all, but some of it.
+MovieHound17 Kids' food should be healfy! Why innit healfy?! (sobbing)
(it's a South Park reference, for those who don't get it)
+MovieHound17 because the cook it to an inch of its life then put a a fuck-ton of salt in it and ad a truckload of preservatives to them zo you end up with soggy salty bland food that don't have any form of vitamins left. thats why.
Hang on, isn't the flat iron cut located in the neck area of the cow? Or did I just completely misunderstand Jamie.
Cubemasterchris It is lol. I think that area he showed us was supposed to be the flank. But the cut is indeed a flat iron
Cubemasterchris I can't believe Jamie Oliver doesnt know where the oyster blade comes from. Really surprised. Flat Iron is a cracking cut though.
+Cubemasterchris yep he got it mixed up. flatiron is the best part of chuck, which is from the back of the neck at the shoulder, no where near the shank where he was placing the meat on his outer thigh, nor was it the flank which he though it was, which is inner thigh. he's got it completely turned around.
i was just going to comment this, the rump or round, is leaner then he shows, i looked up flat iron and shows its from Chuck ir shoulder area, hence "blade steak" shoulder blade. i was confused. geez
+Trevor Fleming I think he just got confused.
And that my friend is why he is the man! Fan for life
why is he boiling the water?
Haha i just noticed wtf
i dont give a damn what he says , there is nothing better than ribeye steak
Waygu rib eye, rare.
***** lmao wtf is casserole steak/???
***** oooh i always thought chuck was a very tough kind of meat as a steak, in america they grind it for burgers
Brutal!! I appreciate all the knowledge in each one of your videos.
Do you know how he said 3 minutes on each side, When I do that with a ribeye, It literally goes well done.
I have the same probl a m i think it depends on the pan
It seems like the secret is the pan itself. Anyone know what type of pan that was?
Frying pan. No need to thank me, I am the 'Shadow Helper'.
kevin Rudd
What kind of frying pan? The newer stick resistant, iron, heavy/light bottom. I need more specifics.
***** the 'Shadow Helper' specificly does not do specifics. This can make things tough at times, but that's the life he has chosen...god speed 'Shadow Helper', god speed.
+Fate Nightroad The perfect pan just needs to have a heavy base...... It does not matter if it is non-stick or not, just that the base is thick and heavy. The reason is simple. You need to get the pan up to a high temperature and a heavy base will retain it's heat so when you place the cold raw steak on the pan, it will not cause the base to cool which is what happens when you use a thin/light based pan. The sharp difference in temp will cause the steak to rapidly seal thus retaining the juices........ I hope that helps.
Mfj L
Ahh, I see. Thank you sir.