The Perfect Steak | Jamie Oliver

Preheat the griddle pan for 4-5 minutes until it's screaming hot.

Rub the sirloin steak with a little olive oil.

Generously season the steak with black pepper.

Place the steak in the hot griddle pan and push it down, then cover with a heavy grill lid.

Cook the steak for a couple of minutes to get crisscross bar marks, then check for doneness.

Halfway through cooking, remove the lid, add rosemary and thyme, and mop up the rendered fat to baste the steak.

Once cooked, remove the steak from the pan and let it rest to allow the juices to redistribute.

Shake the resting juices with olive oil to create a natural sauce.

Slice the rested steak thinly, ensuring it's juicy and blushing inside.

Season the sliced steak with sea salt from a height and place it on the resting juices.

Plate the steak with the resting juices and serve with a side of watercress and a drizzle of vinegar.

Equipment Needed

Dietary

Allergens