Jamie Oliver Shows Us We’ve Been Cooking Steaks Wrong For Years

Many meat eaters love a good steak – especially with a side of fries and dripping pepper sauce on top.

But depending on the cut of steak, they can be very expensive and you don’t want to cook them badly.

Well, turns out many of us may have cooked it wrong for years, according to Jamie Oliver.

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Most people keep the steak in the fridge, heat up the pan and put the steak in there, but that’s the biggest mistake, according to Jamie.

The celebrity chef warned, “Don’t take your steak out of the fridge and cook it.

“Take your steak out of the fridge for an hour, cover it so it comes to room temperature.

“If it’s really cold in the middle and really hot outside, it’s going to get tough, awful and miserable.”

So what does Jamie do to make sure his steak is perfect every time?

The professional cook revealed that choosing the right cut is important – and featherblade is his favourite.

This steak, also known as a flat iron, is best cooked medium-rare.

Jamie likes to go to his local butcher for the best produce – and it also ensures you get a nice thick piece.

If you want a perfectly pink medium, it might be a good idea to order a double cut to share instead of opting for thinner strips from the supermarket.

Before cooking, Jamie oils the steak and puts a heavy-bottomed saucepan over high heat.

He then generously coats the meat with salt and pepper on both sides, patting it down.

The TV chef pours a little oil into the pan before adding the feather steak.

You can rub the meat with garlic or add a little butter to it to caramelize it and add a sweet flavor.

Jamie also likes to use herbs like thyme, rosemary and oregano for extra flavor.

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Dino S. Williams