Jamie Oliver reveals his cheap hack to making the 'perfect' steak

Jamie Oliver has revealed how to make a perfectly soft steak from your own kitchen.

Taking to Facebook, the celebrity chef shared a video explaining the best cut of steak to cook from home and which technique to use to result in a juicy, well-cooked steak.

"It's time to learn how to do the perfect steak ever in the whole wide world, it'll change the way you cook steak forever," he claimed. "No more tough steaks!"

Watch the video above.

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Despite some steak-fiends arguing the more expensive the meat the better, Oliver denied this claim.

In the video, the TV chef showed viewers a range of sliced meat including sirloin, rib eye, fillet and rump, but there was one the chef claimed to be underrated and often dismissed because of it's cheaper price.

"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.

"This my friends is the feather blade steak," he added, showing off a marbled steak, cheaper than all cuts he'd previously mentioned.

In Australia, the feather blade steak is also known as the oyster blade steak.

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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.

He then transferred the steak to an oiled, "thick-bottomed pan on a very high heat."

"The flat iron steak really benefits from being cooked medium rare," the chef explained.

"Turn it once a minute, every minute", he added. "Being equal with both sides keeps the moisture in the middle."

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.

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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.

"That sweetness of the butter is really beautiful," he said.

Herbs were another huge tip offered by the TV chef, who said thyme, rosemary or oregano can also heighten the flavour of the steak.

Once the steak had cooked for three minutes on each side, he recommended leaving it for two minutes to rest.

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After cutting into the steak, a slightly pink, tender looking meat was revealed.

Perfect looking steak wasn't the only revelation to come at the end of the video, with Oliver also sharing that the cut is £17 (approx. $31) a kilo, rather than over £50 (approx. $93) for fillet.