How To – cook Venician-style steak from ‘Jamie Does…’

I’m gonna show you how to cook beef
steak Venetian style here’s our steak
all nicely marinated it’s ready to go on
a high heat I’ve got a big heavy oven
proof pan with an ovenproof handle which
is really important because you’re going
to lift this pan and put it in the oven
when we’re ready here’s the steak pans
hot I’m just going to lift it in I’ll
let it fall away from you see your palms
that’s starting right now and that makes
sure the bottom of the steak is in
really good contact with the paintings
you get a really nice color and they’ll
all nice and crispy my steaks had about
a minute I’m gonna turn it over that’s
it again make sure the crust on the
other side is 50 good
again
this time
take a novel bus left pop it in the pan
and when the tape month sprigs of
rosemary hold him tight together a
bundle and dip them in the fire roll
them over the top of the roadway all
right now the steaks ready to go in the
oven so I’m just going to drain the fat
away all right it’s ready to go in the
oven now
we’ll just lift this steak on the pan
pop it on the plate to rest okay next
thing to do okay so a clove of garlic
just chop it in half just be my little
skin off there and the flat side of the
garlic cut sign we’re just gonna rub
over the top of the steak just give the
outside a really fantastic flavor
take a bit of butter and just rub it
over – you can’t just pop it on the let
it melt if you like but you want to use
a fork it’s quite a nice way of making
sure it all the butter gets right over
the top and then all those lovely little
crevices in the meat there we go I’m
going to leave it to rest for 5-10
minutes before a carve right now we’re
gonna carve the meat so with you tongs
lift it onto a board turn it round or a
sharp carving knife here we go
that’s all done
there we go
and Jesus go over the top
that’s you Venetian steak cook nice and
pink cut nice and thick ready to eat
you