I actually tried this out today and it was SO GOOD. Food makes me so happy. I admire you for even trying to change the eating habits of Americans. That absolutely needs some guts and courage.
- I second Chef John of FoodWishes and his idea that there should be a TV channel, showing nothing but beautifully cooked meat being dragged through sauce.
Yep. But best do it a little in advance so they can get almost completely dry again before they're thrown in the pan. It doesn't take much water to lower temperature quite a lot (thanks to the great vaporization energy of water), and sputtering hot oil isn't nice either.
Both approaches are valid, and to be honest, I've tried both methods (the one with seasoning steak, turning it only once, and then eat it, vs seasoning, turning it often, season again at the end) and both are just freaking tasty!
Delicious recipe. I collect the mushrooms myself at the wild. And I collect the steak myself as well... at the supermarket. I also use mushroom turned into powder over the steak.
It's fairly simple: Beef conducts heat poorly. The steak gets much hotter where it touches the pan than elsewhere. Flipping lets some heat escape, and some heat diffuse into the meat. Meat shrinks and forces juices out around 60 C, but for browning you need ca 75 C. Hence, if the steak isn't thick and/or browning is more important to you than tender & juicy, flip only once. If it's as thick as Jamies was here, you'll get great browning before the center is perfect anyway, so keep flipping!
I love what you've done with the food revolution here in america, You're a wonderful,talented and very funny person, I think there should be a jamie oliver fan club, (I'm serious,) God bless you Jamie Oliver You are my new best friend, Greg.
Jamie is my culinary hero but as much as I respect him with what he's doing! I hope he hasn't forgotten about our schools too? But this steak loooks fantastic thanks jo!
It's basically all to do with temperatures - in the center, for juicy, tender meat, and outside, for browning and for food that is safe to eat. The temperature difference between the outside and center depends primarily on how thick the slice is, how hot the pan is, how much oil/butter you're using, and how much fat there's in the meat. Flipping reduces the drying-out of the outer edges - and reduces browning. With a thinner steak, flip once for well-browned, basically.
The reasoning is in a pan, all the juices will stay. If you flip it, you wont lose them. On a grill, the juices will fall through. Every time you flip, you lose a bit of juice
I don't eat meat anymore it's not just I got poorer each day but because I don't want to hurt animals for their meat but If I'm gonna taste it for one last time then some steak dish made by Jamie is what I want. If my mother stopped cooking then I won't eat anymore cooked food unless it's Jamie who cooked it. That's how I like this guy. Such a wonderful personality & great cooking tips I can't get enough of ^_^
I really hope you can upload it in 360 quality. as it still has most of the sharpness in the vid and still im able to watch in slower internet.480 is a bit heavy for my internet and 144? come on.. i cant even see your face with it
It depends how you want to cook it really. I haven't seen Gordon cook many steak, though I am sure he has cooked plenty. However, Jamie seems to always cook his steaks rare to medium rare. Either way, depending on your heat you want to at least leave it 30-45 seconds each side when putting it on to form a crust. After that you can flip it as much as you want, within reason.
Think of it like a wet paper towel. If you slam it on the ground, constantly, water will escape. The water will stay in if you let it be. The steak will absorb juices, and going through the grill looses them.
Very true. The internet expresses their deep and colourful knowledge of gastronomy through the same comment, every time. "omg, dat steik is lyk lether." Half the people are simply mimicking what they've seen Gordon Ramsey say. They know next to nothing, really. I personally enjoy my steak rare to medium, but well done can easily be made into a juicy, flavourful piece of meat. I understand why people are questioning this steak here, too. All that oil makes the cooked meat look raw and gelatinous.
i don't think it's toxic, but it's not good to heat it over 180º C (or around that, can't remember the exact temp. right now) and even better to not heat it at all
For the love of God, buy two steaks, try both approaches, and see what you like best. You're not cooking for Gordon Ramsay or Jamie Oliver, it's your steak, you try it out yourself!
Who's gonna turn their steak more than once after this..i did some research and what he says kinda of make sense! cooks your steak more evenly and you can get it up to the right temperature in 2/3 of the time! excellent!
Who else is not with that turning the steak every minute ?
British people just can't cook.
Jamie do us a favour next time you're round at Google can you ask 'em to pay their taxes. Please.
I actually tried this out today and it was SO GOOD. Food makes me so happy. I admire you for even trying to change the eating habits of Americans. That absolutely needs some guts and courage.
In some video's Gordon says kep flipping it to.
I made this and it was the best steak I ever cooked! Thank you for the recipe, Jamie! Looking forward to more of your cooking videos!!
I would season the steak with a Knorr beef stock cube.
Or not… it’s your choice really
@@mattmclellan123 That comment was made a long ass time ago.
I like every cook, they have their one way sometimes similar sometimes different but thats life. I try it out myself and see what I can make of it.
- I second Chef John of FoodWishes and his idea that there should be a TV channel, showing nothing but beautifully cooked meat being dragged through sauce.
Definitely would cook my steaks longer... :0....but man I love this guy....
Thanks for teaching us how to make healthy food, with fun and enthusiasm, that looks like art
Final webcast? :( Please do more! I love them!
AMAZING! THANKS JAMIE!!!
I was always told to only turn steak once, but the way he explains makes much more sense.
Thaks you so much Chef
I think his steak moo'ed at me when he sliced it...
are you shitting me?
XD
you sir are a fucktard who likes their meat dead. you need some flavour to it dumb ass, and if you hate, fuck off
Mark Vanee Moo? Mooo?!? MOOOOOOOOOO!!!!!111!!!1!!!1!ONEONE!!!UNO!1
+insane sanity You come on steak cooking videos. I think you secretly crave some of that delicious juicy meat ;)
Yep. But best do it a little in advance so they can get almost completely dry again before they're thrown in the pan. It doesn't take much water to lower temperature quite a lot (thanks to the great vaporization energy of water), and sputtering hot oil isn't nice either.
Both approaches are valid, and to be honest, I've tried both methods (the one with seasoning steak, turning it only once, and then eat it, vs seasoning, turning it often, season again at the end) and both are just freaking tasty!
me right ear feels a bit left out
arghh i jst cooked this and its soooooooo tasty!! thnx Jamie!!
Made this tonight. Ridiculously good. I freaking LOVE olive oil!
The flavouring the board part is interesting, should try that someday when I get a proper wooden board.
Delicious recipe. I collect the mushrooms myself at the wild. And I collect the steak myself as well... at the supermarket. I also use mushroom turned into powder over the steak.
It's fairly simple: Beef conducts heat poorly. The steak gets much hotter where it touches the pan than elsewhere. Flipping lets some heat escape, and some heat diffuse into the meat.
Meat shrinks and forces juices out around 60 C, but for browning you need ca 75 C. Hence, if the steak isn't thick and/or browning is more important to you than tender & juicy, flip only once. If it's as thick as Jamies was here, you'll get great browning before the center is perfect anyway, so keep flipping!
that's a compliment coming from you, so thanks :)
I love this guy!!
I love what you've done with the food revolution here in america,
You're a wonderful,talented and very funny person,
I think there should be a jamie oliver fan club,
(I'm serious,) God bless you Jamie Oliver
You are my new best friend,
Greg.
Jamie is my culinary hero but as much as I respect him with what he's doing! I hope he hasn't forgotten about our schools too? But this steak loooks fantastic thanks jo!
好想吃！准备这个星期自己也做一份、太棒了！
It's basically all to do with temperatures - in the center, for juicy, tender meat, and outside, for browning and for food that is safe to eat. The temperature difference between the outside and center depends primarily on how thick the slice is, how hot the pan is, how much oil/butter you're using, and how much fat there's in the meat.
Flipping reduces the drying-out of the outer edges - and reduces browning. With a thinner steak, flip once for well-browned, basically.
Love ur style of cooking Jamie..yummy!
The reasoning is in a pan, all the juices will stay. If you flip it, you wont lose them. On a grill, the juices will fall through. Every time you flip, you lose a bit of juice
ITS RAAAAAAWWW!
oops wrong chef
OHHHHHHHHH! I love the FINGER GUIDE! I'm gonna learn to cook like this! LIFE'S TOO SHORT NOT TO MAKE IT GOOOOOOD!
I saw this, this morning and tried it for dinner this evening. I'm going to use "dress the board" for every steak dinner I cook from now on
He is an awesome chef!
He didn't say what temp the mushrooms should be fried in. Does anyone know?
is it possible to ban certain videos from appearing in my youtube's recommended videos if such videos fit the criteria i've set??
No other versions can beat a good ole Texas steak SpG and other spices on a Oakwood grill getting that Smokey flavor into the meat.
google headquaters and only 480p ?
Crowds sound on my left , Jamie Oliver on my right ! :)
Great video.
"I'm going to show you a unique way to cook mushrooms". Waiting for the twist.
Actual world-class chef with 14 michelin stars vs TV-chef. isn't really a difficult choice.
Love it well done,I like steak in TGIF fridays and Outback
love to cook 'em... i do watchin always "SAVE WITH JAMIE" @ TLC :)
4:36 Chick on the left 👌👌👌
That's the exact same pan as we have at the restaurant I work at! :)
little knob (of butter) is quite right
Why does the moisture try to run away or avoid the heat? Why?
I love how you said, "French Fries." Really? lol.
Yess
what is the best wood to use for your board?
awesomeness going to try that mos def
I don't eat meat anymore it's not just I got poorer each day but because I don't want to hurt animals for their meat but If I'm gonna taste it for one last time then some steak dish made by Jamie is what I want. If my mother stopped cooking then I won't eat anymore cooked food unless it's Jamie who cooked it. That's how I like this guy. Such a wonderful personality & great cooking tips I can't get enough of ^_^
+Carine Yezn animals will be hurt no matter u eat meat or not,Carine
I do once on each side, I heard flipping it several times toughens the meat.
Love you too mr.oliver!
i agree!
Jamie shitting it at google, steak well under , mushrooms didn’t have long enough
thaaank you Jaaamieeee
THIS IS THE DOG
I really hope you can upload it in 360 quality. as it still has most of the sharpness in the vid and still im able to watch in slower internet.480 is a bit heavy for my internet and 144? come on.. i cant even see your face with it
Totally agree.. :)
is a frying pan steak really better than a charcoal grill or a hardwood fire?? it seems like a stretch
Gordon's also changed his mind. See his "newest' how to cook a steak video. He says flip every minute.
I'd say listen to Gordon Ramsay, there's gotta be a reason why he owns so many Michelin Star restaurants.
Actually it's a medium rare steak, which is safe and very tasty. Note the color of the meat inside.
It depends how you want to cook it really. I haven't seen Gordon cook many steak, though I am sure he has cooked plenty. However, Jamie seems to always cook his steaks rare to medium rare.
Either way, depending on your heat you want to at least leave it 30-45 seconds each side when putting it on to form a crust. After that you can flip it as much as you want, within reason.
What does he mean by searing heat, not a warm or hot pan?
not toxic at all lol...it's not suitable for frying cos it has a low temperature resistance...burns faster than vegetable oil
Do whatever you want, whatever you like.
my god that steak is perfect!!!
Jamie is the best! :)
144p, how I missed you never.
in his recent video mr ramsay has reconsidered and flips every minute :)
Think of it like a wet paper towel. If you slam it on the ground, constantly, water will escape. The water will stay in if you let it be. The steak will absorb juices, and going through the grill looses them.
4:00... Best line ever
in my experience turning it every 15 secs gives the best crust
Very true. The internet expresses their deep and colourful knowledge of gastronomy through the same comment, every time.
"omg, dat steik is lyk lether."
Half the people are simply mimicking what they've seen Gordon Ramsey say. They know next to nothing, really. I personally enjoy my steak rare to medium, but well done can easily be made into a juicy, flavourful piece of meat. I understand why people are questioning this steak here, too. All that oil makes the cooked meat look raw and gelatinous.
Google shares at 1284 USD... Keeps going higher and higher...
3:00. What did he say about the heat of the pan for steak? I could not get it.
Why is it called ribeye? Where is the eye of the rib?
From what I can see, the middle of the steak is still Raw, or is that the whole point of rare?? raw meat?
i don't think it's toxic, but it's not good to heat it over 180º C (or around that, can't remember the exact temp. right now) and even better to not heat it at all
I hear that mate..so many times thats happened to me..:P
I love steak and mushrooms! Woot!
Steak AND mushrooms? Whaaaa...?!?
There's nothing wrong with eating raw meat, Jamie's mentor Gennaro taught me that.
For the love of God, buy two steaks, try both approaches, and see what you like best. You're not cooking for Gordon Ramsay or Jamie Oliver, it's your steak, you try it out yourself!
Im so hungry right now
Well, wouldn't turning more often on a bbc reduce the time juice fall out? Because you keep em more centered?
nice!
What's Matt playing at??
can someone point me to the video with Jimmy Kimmel he was talking about?
some say you only turn it once
Who's gonna turn their steak more than once after this..i did some research and what he says kinda of make sense! cooks your steak more evenly and you can get it up to the right temperature in 2/3 of the time! excellent!
One chef says turn it once, another says keep turning it...what's right?
And if you drink the whole bottle... "might be"
nest time i be looking for steak with many marbles !:)
But in the other Gordon Ramsay video he says to flip it every minute. Now what the fk am supposed to do!?
7:10 Jamie goes for the killshot on the mushrooms