The Jamie Oliver Way
Jamie Oliver has a simple and oh so perfect steak recipe that absolutely cannot be beat. And I’m going to tell you how to cook it.
First of all, you should know I don’t eat a ton of red meat. In fact, I go days with no meat at all. But after eating fish for two solid weeks in Iceland—don’t get me wrong, it was FABULOUS!—my body craved a steak.
I probably eat one steak a year. Maybe.
So I bought a sirloin at our neighborhood grocery store (which shall forever be known as Marvins IGA to me even though the name seems to change every few months), and I channeled Jamie Oliver. Confession: Now as I write this, I’m not 100% positive what cut of beef I bought, but I think it was a sirloin. Regardless, it wasn’t an expensive cut of meat—five bucks—and that’s part of the beauty of this skillet steak method.
Father’s Day Y’all!
Since Father’s Day is this weekend, you might be thinking about cooking something special for the man in your life. Like this skillet steak.
Or cook it for yourself. There’s nothing wrong with that!
I’m telling you, this skillet steak is divine.
- Olive Oil
- Sea Salt
- An hour before cooking your steak, let the meat come to room temperature.
- Rub both sides of the steak with a dollop of olive oil. Sprinkle both sides generously with salt and pepper.
- Heat your iron skillet over a high flame. When it is super hot, drop your steak onto it. Oh, the sizzle.
- Oliver recommends an approximate six minute cook time for medium to medium rare turning every minute. This is exactly what I did.
- Remove from heat, add a pat of butter, and sprinkle with parsley. Let your steak rest a good twenty minutes so all the yummy juices percolate inside.
Click HERE for Chef’s Oliver’s post with loads of pictures and a few extra flavor combination tips.
Three More Things I’d Like to Say
If you prefer your steak without a pink center, add two or three more minutes to the cook time. Adjust depending upon steak thickness. Whatever you do, don’t cut into the steak to test the doneness. Use a meat thermometer or the touch test. If you slice into your steak before it has a chance to rest, all the flavor and moistness will leak right out onto the plate.
If you are a vegetarian and beef offends you… Sorry. (Not sorry.)
If you use your Nana’s well-seasoned iron skillet to whip up said steak, bonus!
Grace Grits and Gardening
Farm. Food. Garden. Life.
Reverend Horton Heat – Eat Steak