Jamie Oliver cooks steak with wild mushrooms at Google

hello lovely people okay so we’re live
again it’s very exciting this week come
forward Matt come forward well apart
from we have got I know last week we
didn’t have rat-boy but he’s back look
at him look at him a round of applause
everyone come on and we have the
beautiful numero deux a beautiful rep
board jumper it’s great now if you look
behind you Matt look we are in Google
head office in London oh we do we love a
bit of Google and we love it so what
we’re going to do we’re going to keep it
quick we’re going to do two dishes going
to do the most perfect mushrooms camera
down we’ve got wild mushrooms you could
do this with portobello mushrooms filled
mushrooms button mushrooms I’ve got some
nice wild mushrooms here since your roll
here some blewett’s and some morels but
this method that I’m going to show you
for cooking mushrooms is a brilliant
method that you’ll use for the rest of
your life whether you put an impostor or
risotto or making a soup or putting it
on a pizza or whatever okay so we’re
doing that then we’re doing steak the
perfect steak I know you guys love it
here we go we’ve got some ribeye here on
the bone great we’ve got a beautiful
ribeye there look at the marbling of
that can you get a nice close-up of that
big boy then we’re looking for good
quality meat that’s been hung for about
26 days you’ve got beautiful marbling
there I’m going to teach you how to cook
that we’ve got Phillips so I want to
cook one of these but with a nice t-bone
here as well so I’ve got I want to give
you the basic technique look I know it’s
really basic guys but I want to give you
the perfect way to cook the perfect
steak right because you know we love it
but then I’m going to show you a new
technique called dressing the board
which makes it extra juicy and delicious
okay so first before I start cooking
this steak and doing the mushrooms and
it’s the last week of Food Revolution in
America you know we get a new
superintendent who’s let us back in the
schools
he’s banning the flavored milk he’s got
rid of the dodgy old mystery meat
corndogs and nuggets and all of that
kind of stuff so progress has been made
so it was worth it in the end but please
watch it and it finished off with Jimmy
Kimmel and he was absolutely hilarious
so nice one Jimmy now
let’s start I’ve got induction hobs here
hopefully I’ve got the hang of it now so
I’m going to turn it down because it
looks scary hot we’re going to go salt
and pepper right you can do marinades
absolutely
I tend actually would be not too right I
don’t know why I just don’t lamb I do
marinade chicken I do marinade beef I
just I just don’t okay so seasoned
nicely all over salt and pepper then
we’ve got a hot pan over here fan goes
on if you had one open the window
whatever pour a drink right and we’re
going to go into the pan with some sort
of ground nut oil or some sort of highly
filtered sort of cheaper olive oil and
we’re going to put the stake straight in
now we want searing scolding heat right
not a hot pan not a warm pan searing pan
okay and we’re going to try if you
imagine meat is basically made up if
it’s moisture it’s like we are okay so
if you’ve got heat coming from here it’s
pushing the moisture up and if you’ve
ever cooked a steak and you end up with
a little pool of juice at the top that’s
because you’re not turning it so it’s
pushing moisture up and what you need to
do is keep turning it every minute so
you have a really beautiful even cooking
and a nice caramelized crust mushrooms
so with these wild mushrooms or any
mushrooms I tend not to wash them okay
brush them use a cloth get rid of them
if you’re washing and they get soggy
their watery you don’t really get that
beautiful flavor so I’m just going to go
through these mushrooms and just pull
them apart I’ve got a mixer in even in
supermarkets now you can get an array of
mushrooms farmed even some wild stuff
I’m counting a minute over here so Matt
over to that pan my Roux boy brother and
we are going to turn this have a look at
that look wait for the fat dancing have
a look at that okay turn it we’ve
already got wonderful color happening
here I want to turn it up to ten okay go
back to the mushrooms so I’m turning
that steak every minute
I lit on it it is actually quite a good
little trick if you touch your thumb and
your forefinger I guess it’s your
forefinger here everyone do that put
your hands in the air okay so far and
forefinger if you touch the chubby bit
of your hand that’s basically like
medium-rare
this is not a pervy thing right if you
touch your second finger that’s like
kind of medium all right and if you
touch the third where the third one
that’s medium well and if you go up the
fourth little finger that’s kind of more
like a well done now it’s a rough guide
rosemary a natural antidepressant so
anyone that’s depressed
that’s what you want to be growing the
natural oils in this is fantastic what
we can do over here big fella but if you
can be bothered or if you want to invest
in flavor right we’re going to just cut
a bit of garlic this is what I love to
do you come over here man we’re going to
get this like a little brush and we just
Pat just Pat the meat it makes a
difference it really does get the garlic
and just rub it just a few times it
makes a difference and then every time
we turn it it’s like taking care of it
you know looking after it the heat is
pretty good now we get the lovely
rosemary we Pat it again here we go rub
it with garlic so I’m going to come back
to that let’s get some mushrooms going
let’s go full whack on this pan I think
I’m getting the height I think I’m
getting the hang of these induction hobs
now hallelujah
okay so we’re going to go in the pan
straight away with olive oil the cheaper
olive oil like I said earlier the
filtered stuff I’m going to go in with
my mushrooms okay I’m going to peel the
stuff in there but a nice array of
mushrooms any big ones I can tear up you
know break up I like to see some natural
shape in there as well
I’m putting notice there’s no flavor it
is just hot oil hot pan and mushrooms
the little garlic goes in now and what I
love love love to put in with mushrooms
is time I’m going to go straight in here
I’m going to screw it up in a ball get
the oils down and I’m just going to rip
them up like that let’s go back to our
meat and give it some love have a little
feel bill my farm yes it’s my thumb okay
here we go turn that around
okay I’m pleased we’re going to just
toss this around the wild mushrooms and
steak great little combo I think we’re
on for wet that’s good
so any more questions you want to do
without Facebook and Twitter going on
what we got coming in Liz yeah we’ve got
a few questions about rap boy but more
about the state what’s better for steak
bone in or boneless okay bone-in is very
very good I’ve got two Bonin’s here I’ve
got the classic t-bone steak which is
basically a sirloin steak with a bit
attached and then I’ve got these the
same as what I’m cooking now the ribeye
but with the bone attached this is the
dog very very quickly before I I wanted
to get wrong I’m going to finish off
this mushroom I’m going to take off
mistake here here we go gonna put it
onto a plate I’m gonna go for a little
chopped parsley at the very end goes in
here as well nice and fresh and a little
knob of butter so a little knob of that
goes in and then what you can do is as
that mount you just mix that up like
that you can see it puts a beautiful
shine on it off the heat just a couple
of little squeeze the lemon juice make
all the difference really really nice
literally you get yourself a beautiful
chopping board and you finally slice
safe and parsley the nice thing about
this is you can make it your own if you
want to go Italian inspired or if you
want to go asian-inspired you can really
chop up the relevant herbs or flavors
you know tarragon and beef is got some
tarragon is a pretty good combo I’m
gonna have a little bit of garlic and
essentially I’m going to make a dressing
on a chopping board I’m going to
basically drizzle lovely oil onto the
board which is why it’s called dressing
the board gonna get that around like
there I’m going to season it again get a
lot of that seasonings falling off the
steak and a little lemon juice and I can
swear to you this technique whether
you’re cooking lamb chop pork chop
steaks will really genuinely look after
you and the other thing it’s a principle
its fat its acid and it’s a herb or an
accent so you do your own version you
don’t need my version you need your
version so you can kind of you know pick
and choose whatever you want and it goes
straight into it and what you do is you
kind of make a bit of a
of moving it around like that so it gets
the flavor you’re protected you see our
lovely and shiny is now that’s good
that’s good that’s not going to dry up
it can even sit there for a minute or
two waiting so I’m going to plate this
up okay so we’ve got our mushrooms here
and we have a little taste always have a
little taste might need a little more
seasoning a little more lemon juice you
don’t really want to taste the lemon
juice you just want to just sort of be
nice and light obviously this is great
with roast potatoes french fries a
little salad
I’m slicing it up remember that no
seasonings got in it and so we’re just
going to slice it up kind of nice and
chunky my favorite bit here this is the
I mean this is if I had a choice this is
basically where it’s at and but then
we’ve seasoned the board we’ve got the
herbs in the oil and then we basically
get these get in for this man you boy
we’re just going to carry on and just
lay these beautiful slices in that
beautiful sort of dress board juice and
it will be tender juicy quite just quite
a straightforward honest humble sort of
flavour so we’re going to lay that on
here like that and there you go
beautiful mushrooms and wonderful steak
and and I hope that really makes a
difference to your steak cooking so
these guys who wants to try a little bit
of this now have a look at this mate
Google London is very very hungry the
food revolution does not stop here we’ll
be back next year or the show will be
back in some way shape or form next year
ABC is still committed to it I think
I’ve done everything I’ve know you the
foundation would you all me to say about
it the charity still goes on well me and
the team and the charity food revolution
Jerry is still going to be active in
America even though the TV stops so I
think really it’s all about the website
now and and the Facebook groups and all
of that sort spell yes Louise please
could everyone sign the petition for the
50th millionth time okay thank you very
much I want to do a master’s degree
yes
thank you very much
singing actually lots of love from mr.
Oliver