In the comments, people were amazed at how good the steak looked. 'That is where it's at', Jamie gushed after eating a slice of the meat. Jamie then shared that it's £17 a kilo, rather than over £50 for fillet. He then cut the steak to reveal perfect, slightly pink meat that looked super soft. Once the steak had cooked for three minutes on each side, he recommended leaving it for two minutes to rest.

Jamie recommended a cut of steak that many hadn't heard of (JamieOliver/Facebook) He recommended a buttery technique (JamieOliver/Facebook) Thyme, rosemary or oregano can also heighten the flavour of the steak, as he 'whipped' the steak with thyme. 'That sweetness of the butter is really beautiful', he said. Jamie then said that rubbing the meat with garlic would give flavour, as would getting butter and rubbing it all over the steak. Jamie Oliver's steak cooking technique will change the game (JamieOliver/Facebook) He also urged people go to a butchers rather than a supermarket for their meat, so you can cook a 'double steak', rather than one that is thinner. 'Being equal with both sides keeps the moisture in the middle', he said, meaning the steak will be as juicy as possible. 'Turn it once a minute, every minute', he shared, saying people should cook the steak to 'medium rare' for best results. Another top tip is taking the steak out of the fridge for at least an hour before cooking as otherwise it will be 'tough.' The chef said to put a 'little oil' into the pan before adding the meat in. He then rubbed the steak to coat the meat with oil, and recommended going 'heavy on the pepper, heavy on the salt' on both sides, while patting it in. First, Jamie put oil over the steak, explaining that he had a 'thick-bottomed pan on a very high heat.'

Jamie oliver flat iron steak