Celebrity chef Jamie Oliver has revealed the perfect way to cook steak for date night this Valentine’s Day.
The Channel 4 cookery star says if you’re planning to impress your other half with a steak night or ‘date night’, there’s a method to get ‘delicious, melt in your mouth’ sirloin.
Posting to his YouTube channel, Jamie took his fans through a way to cook the perfect steak with one natural ingredient instead of oil or butter.
Rather than using added oils, Jamie urged people to cut the fat off the steak, slice it up, and use it to make a natural flavouring.
Jamie says: “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 took a large non-stick pan, put it on a medium heat, then took his sirloin beef steak.
He then said: “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.
“So what I love to do is slice [the fat] up into little chunks, and render it down. So instead of putting butter or oil in this pan, we’re going to cook the steak in the steak fat.
“Then get the knife and cut off the piece of sinew. Get rid of that.”
He then said you fry the cut up fat, add cloves of garlic, which will flavour the fat.
Then season the steak with black pepper and sea salt, and pat it in.
“What I’m doing is going for one thicker steak for two people, and cook it medium medium rare.”
Before adding the steak to the pan, throw in some spring onions, and slice open two red chilis, taking care to remove the seeds first so it’s not too spicy.
Once that’s sizzled for a while, take it all out of the pan, and put the steak in. The pan will already have natural beef juices in from the fat and veg sizzling.
Jamie added: “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.
When you take it out, place that on top of the spring onions and chilis you removed earlier.
For those feeling really daring, you can also blend up a sauce using the rest of your chilis, spring onions and add jarred peppers, and serve the steak sliced up on top, Jamie added.