(Facebook)Īfter cutting into the steak, a slightly pink, tender looking meat was revealed. READ MORE: Huge change coming to Domino's menus Oliver shared that rubbing the meat with garlic or butter as you flip it would give it a unique strong taste.

Once the steak had cooked for three minutes on each side, he recommended leaving it for two minutes to rest. Herbs were another huge tip offered by the TV chef, who said thyme, rosemary or oregano can also heighten the flavour of the steak. 'That sweetness of the butter is really beautiful,' he said. Oliver also shared some tips to enhance the flavour of the steak, sharing that rubbing the meat with garlic or butter as you flip it would give it a unique strong taste. READ MORE: 'Who am I?' Test yourself with these Fantales wrapper trivia questions Oliver oils the steak on both sides and presses salt and pepper into the meat. Oliver noted that for the best result, it was important to take the steak out of the fridge for at least an hour before cooking prior to cooking to ensure it isn't tough, and removing the sinews from the meat. 'Being equal with both sides keeps the moisture in the middle.' 'Turn it once a minute, every minute', he added. 'The flat iron steak really benefits from being cooked medium rare,' the chef explained. He then transferred the steak to an oiled, 'thick-bottomed pan on a very high heat.' After selecting a slice of the cut, Oliver showed viewers his technique, oiling the steak on both sides and pressing salt and pepper into the meat. READ MORE: Krispy Kreme giving away thousands of free donuts today In Australia, the feather blade steak is also known as the oyster blade steak. In Australia, the feather blade steak is also known as the oyster blade steak. 'This my friends is the feather blade steak,' he added, showing off a marbled steak, cheaper than all cuts he'd previously mentioned. 'I've got a little secret steak that I'd like to tell you is my favourite steak, better than all those four prime cuts,' he said.

Jamie oliver flat iron steak