Celebrity chef Jamie Oliver has shared his top tip for cooking the perfect steak for a romantic dinner. The Channel 4 cooking star has revealed a simple method for achieving "delicious, melt-in-your-mouth" sirloin using a natural ingredient instead of oil or butter. In a YouTube video, Jamie demonstrated how to cook a beautiful steak by using the fat trimmed from the meat itself. He said: "We're gonna cook a beautiful steak for date night, steak night.
"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." Jamie begins by heating a large non-stick pan over medium heat, before taking his sirloin beef steak and removing the excess fat.
He explains: "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." To make the most of the steak fat, Jamie slices it into small chunks and renders it down in the pan, creating a rich and flavourful sauce.
He then removes the sinew and adds cloves of garlic to the pan, infusing the fat with extra flavour, reports the Express. First, season the steak with black pepper and sea salt, ensuring to press it in well. The chef's approach is to opt for a single, thicker steak to serve two people, aiming for a medium to medium-rare cook. Before the steak hits the pan, start by frying up some spring onions and halved red chilis, with the seeds removed to keep the heat manageable.
After these have sizzled enough, remove them from the pan, which now retains those delicious, natural beefy flavours from the juices released by the vegetables and fat. Jamie then said: "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.".
Once cooked, rest the steak atop the spring onions and chilis that were set aside. And for those who like a bit of adventure, Jamie suggested blending up a sauce using any leftover chilis, spring onions, and jarred peppers to be drizzled over the sliced steak.
