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

I’m gonna show you how to cook beef

I’m gonna show you how to cook beef steak Venetian style here’s our steak

steak Venetian style here’s our steak

steak Venetian style here’s our steak all nicely marinated it’s ready to go on

all nicely marinated it’s ready to go on

all nicely marinated it’s ready to go on a high heat I’ve got a big heavy oven

a high heat I’ve got a big heavy oven

a high heat I’ve got a big heavy oven proof pan with an ovenproof handle which

proof pan with an ovenproof handle which

proof pan with an ovenproof handle which is really important because you’re going

is really important because you’re going

is really important because you’re going to lift this pan and put it in the oven

to lift this pan and put it in the oven

to lift this pan and put it in the oven when we’re ready here’s the steak pans

when we’re ready here’s the steak pans

when we’re ready here’s the steak pans hot I’m just going to lift it in I’ll

hot I’m just going to lift it in I’ll

hot I’m just going to lift it in I’ll let it fall away from you see your palms

let it fall away from you see your palms

let it fall away from you see your palms that’s starting right now and that makes

that’s starting right now and that makes

that’s starting right now and that makes sure the bottom of the steak is in

sure the bottom of the steak is in

sure the bottom of the steak is in really good contact with the paintings

really good contact with the paintings

really good contact with the paintings you get a really nice color and they’ll

you get a really nice color and they’ll

you get a really nice color and they’ll all nice and crispy my steaks had about

all nice and crispy my steaks had about

all nice and crispy my steaks had about a minute I’m gonna turn it over that’s

a minute I’m gonna turn it over that’s

a minute I’m gonna turn it over that’s it again make sure the crust on the

it again make sure the crust on the

it again make sure the crust on the other side is 50 good

this time

this time take a novel bus left pop it in the pan

and when the tape month sprigs of

and when the tape month sprigs of rosemary hold him tight together a

rosemary hold him tight together a

rosemary hold him tight together a bundle and dip them in the fire roll

bundle and dip them in the fire roll

bundle and dip them in the fire roll them over the top of the roadway all

them over the top of the roadway all

them over the top of the roadway all right now the steaks ready to go in the

right now the steaks ready to go in the

right now the steaks ready to go in the oven so I’m just going to drain the fat

oven so I’m just going to drain the fat

oven so I’m just going to drain the fat away all right it’s ready to go in the

away all right it’s ready to go in the

away all right it’s ready to go in the oven now

we’ll just lift this steak on the pan

we’ll just lift this steak on the pan pop it on the plate to rest okay next

pop it on the plate to rest okay next

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

just chop it in half just be my little skin off there and the flat side of the

skin off there and the flat side of the

skin off there and the flat side of the garlic cut sign we’re just gonna rub

garlic cut sign we’re just gonna rub

garlic cut sign we’re just gonna rub over the top of the steak just give the

over the top of the steak just give the

over the top of the steak just give the outside a really fantastic flavor

take a bit of butter and just rub it

take a bit of butter and just rub it over – you can’t just pop it on the let

over – you can’t just pop it on the let

over – you can’t just pop it on the let it melt if you like but you want to use

it melt if you like but you want to use

it melt if you like but you want to use a fork it’s quite a nice way of making

a fork it’s quite a nice way of making

a fork it’s quite a nice way of making sure it all the butter gets right over

sure it all the butter gets right over

sure it all the butter gets right over the top and then all those lovely little

the top and then all those lovely little

the top and then all those lovely little crevices in the meat there we go I’m

crevices in the meat there we go I’m

crevices in the meat there we go I’m going to leave it to rest for 5-10

going to leave it to rest for 5-10

going to leave it to rest for 5-10 minutes before a carve right now we’re

minutes before a carve right now we’re

minutes before a carve right now we’re gonna carve the meat so with you tongs

gonna carve the meat so with you tongs

gonna carve the meat so with you tongs lift it onto a board turn it round or a

lift it onto a board turn it round or a

lift it onto a board turn it round or a sharp carving knife here we go

that’s you Venetian steak cook nice and

that’s you Venetian steak cook nice and pink cut nice and thick ready to eat