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.

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.

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.

The Sizzling Steaks

Ruth's Chris only uses the finest custom-aged, corn-fed Midwestern beef. Our signature chops are almost impossible to find in supermarkets because they are reserved exclusively for fine meat purveyors. We also feature USDA Prime, which represents the top 2-3% of cattle on the market.

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.

Size and Unique Cut

The Tomahawk steak is not your typical ribeye or sirloin. Often weighing over 2 pounds, the Tomahawk steak requires a significant portion of premium-grade beef. This distinctive cut adds to the cost due to its sheer size and the skill required for precise butchery.

Another reason your steak is chewy and tough could be that you overcooked or undercooked the steak. Your steak could also be chewy and tough because you didn't let it rest long enough after cooking it.

Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.

' Wolfgang cooks this size steak for around 8 minutes on each side to let the heat get all the way through the meat. Cooking it over a high heat with little oil or butter will help form the crust... if you were to ask the French, they definitely wouldn't do it this way. More like cook it slowly in butter.

Should I use butter or oil to cook steak? ›

Best cooking fat for steak

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

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/1½ inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.