Neck fillet steak

Jamie Oliver Neck fillet steak recipe

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Date Published:
15/12/2008

Jamie says: "This is a boneless steak cut from the top of the pork shoulder. It doesn’t have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks. The steaks are probably best cooked on a ridged griddle, but you can also pan-fry or roast them. The garlic, sage and lemon add extra flavour to the meat, but don’t worry if you don’t have them, the dish will work just as well without."

Serves 4
Preparation time: 10 minutes
Cook time: 10 minutes

Ingredients

  • 4 pork neck fillet steaks
  • Olive oil
  • 2 cloves of garlic, peeled and crushed
  • A handful of fresh sage leaves, chopped
  • Sea salt and freshly ground black pepper
  • 1 lemon

Method: How to make neck fillet steaks

1. Get your griddle pan on a high heat and let it get screaming hot. Lay the steaks out on a chopping board and drizzle a little olive oil over each one. Sprinkle over the garlic, sage, a good sprinkling of salt and lots of ground black pepper. Grate the zest of the lemon onto the steaks, then cut the lemon in two and squeeze one of the halves over them as well. Rub this marinade into both sides of each steak with your fingers so they are evenly oiled and seasoned.

2. Place the steaks on your griddle or in a hot frying-pan (they make a bit of smoke, so get your fan on!). Make sure you don’t have too many in the pan at one time – there should be a gap between the steaks and they shouldn’t be touching each other at all, so if your pan isn’t big enough, cook in batches.

3. Turn the steaks over after two minutes, then turn every minute until they’ve had 8 minutes cooking time in total. Squeeze the other half of the lemon over the cooked steaks and let them sizzle for a moment, then lift them out of the pan with tongs to a plate to rest for a minute before serving.

4. Absolutely delicious served with some oven-baked jacket potato wedges, a lovely green salad and some hot chilli sauce.

Not quite the pork recipe you were looking for? Try these:

Jamie’s bone-out shoulder roast
Braised pork shoulder
Jamie’s pork shoulder and chilli goulash
Pork shoulder bolognese
Chargrilled pork shoulder with jersey royals

Most popular Jamie Oliver recipes:

Bone-in shoulder roast
Chilli con carne
Parmesan chicken breasts with crispy posh ham Jamie's fish pie
Jamie's English onion soup

© 2009 Jamie Oliver

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  1. Wow - I used harvest Sage & Thyme from the garden and followed the rest of the recipe to the instructions. I dont cook steak all that often but this dish has certainly made me change direction of meats I eat. The flavour in this dish is amazing, the garlic and lemon stand out amongst the rest but the pepper gives it a good kick on the tongue. Couldnt recommend it anymore. 10 out of 5 stars. Dave
    Posted by Dave in Paisley on 26/07/2009 20:11:24
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  2. No pork at Tesco's? No Pork at Sainsburys? Do what I did and go straight to the horses mouth so to speak and visit a few farms. Even though the first couple of farms I went to could not help I was pointed in the direction of a rare breed farmer who was able to supply me with the meat. We now get all our meat from this farmer. My kids get to have a look around, meet the animals, meet the farmer and his family AND understand the relationship between meet and animal. Th recipe produced one of the cheapest and best sunday lunches ever. Keep up the good work Jamie!
    Posted by Fingle on 28/02/2009 10:24:11
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  3. And we love you in New Zealand Jamie. My wife was so insistent that I get neck chops at the butcher, I had the bugger on his hands and knees looking through the scrap bins to find my demands (lest I returned home empty handed - I don't think so!). Left him to it and went down the road to the home-kill specialist who had them by the dozen (I live close to a rural lifetsyle block). She is cooking them tomorrow, I'll buy the wine (French I think) and report back tomorrow. Keep up the good work.
    Posted by Robert on 24/02/2009 11:29:54
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  4. I have just read a number of comments re the availability of British pork in supermarkets. Last week I cooked "your" belly pork - fantastic. Today, I intend to do the neck fillet steaks which I imagine will be equally brilliant. I have had no problem at all buying either cut of meat from Morrisons. They also had pork shoulder for sale! All the cuts had the union jack on the packages. Keep the pressure on the other supermarkets. Thanks for the fantastic recipes.
    Posted by Garry on 09/02/2009 12:57:41
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  5. Made the belly of Pork last sunday ( my very first roast pork in my life as was not a fan of pork generally!)..it was fantastic. Now about to try this recipe. I got the neck fillet steaks from a really good butcher in Hove, East Sussex, however I'm totally confused as the butcher, who by reputation knows what he's talking about, told me 8 minutes would be too short a time for these steaks...he advised me to cook them in the oven for 1 hour maybe 1hour 20 mins on 175! He gave me a long lesson on different cuts of meat of a pork which quite frankly went over my head. So now what to do? I'll have to do half Jamie's way and half the butcher's way and see what happens. It seems all the butchers are very, how can I say this, mixed in their reaction to Jamie. ~Everybody though is an expert. Will cook this tonight for the family and report back!
    Posted by Shaheera on 05/02/2009 13:29:12
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  6. How do you avoid the garlic burning?
    Posted by rawcane on 02/02/2009 18:42:51
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  7. I got my neck fillet steaks from a local butcher, no problem. He also does shoulder joints bone in or out. Seek out a local butcher rather than the supermarkets - you'll get free advice and cheaper prices. Three fillet steaks cost ?2.01; about the price of ONE loin chop from a supermarket. I chucked the marinade in a pestle and mortar and gave it a good mixing up before rubbing into the pork. I haven't tasted any thing so succulent in ages and the Italian flavours of the marinade really worked well with the pork. This is going to be a regular menu option in future. I'm already convinced about British pork and haven't knowingly bought imported pork for years. When I can I use a local, well 25 miles away, organic farm butcher for my pork I go to a good local butcher. Of the supermarkets only Waitrose seems to be properly signed up to British pork. Jamie needs to give Sainsbury a good talking to.
    Posted by AnnN on 02/02/2009 15:25:32
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  8. I follow Jamie, Hugh and Jimmy's Farm avidly. This is the only way to go and I haven't bought Danish bacon in so many years I can't remember when I first started boycotting their products. I was brought up in the country and know the value of good, nutritous food. I wholeheartedly support this campaign - if only people would realise that this food should be pleasurable and a treat, not something to treat as the cheap answer to filling bellies. Of course, I believe the same as Jamie - if people had a smattering of cooking skills in the first place, they would have expanded their repertoire into fish, vegetables and other foods to provide a bit of variety instead of relying on the supermarkets dictating what we eat.
    Posted by Mrs Ann Tennant on 31/01/2009 23:31:21
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  9. Amazing Dinner! Just finished eating our neck steaks which were just as good more expensive pork. My partner and I have both said we'll buy these now instead of other pork steaks. Timing of 8 minutes meant they were perfect, still slightly pink in middle, and the lemon, garlic, and sage flavours were lovely! Can't wait to try the pork shoulder roast now however our local butcher (P & J Butchers, Dorchester) doesn't get them in whole (he uses it for sausage meat, so we'll have to pre order.) The neck is a must for anyone on a budget and loves good food!!!
    Posted by Sadie on 31/01/2009 19:35:26
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  10. Heads up 4 Jamie!!!! Nice one my son!!! I just cooked your pork neck fillet steaks from your program this week. I am not a cook but I was soooo impressed with the juicy succulent flavours that came from those steaks, the whole family wanted more including me and I am now sitting here dribbling for more and the butchers is shut!!! I will have to wait until tomorrow. I never imagined all those flavours could taste so nice together - i hate lemons, but could not taste it, instead just a taste explosion. I feared while cooking it that I was burning it and was spoiling it, but the 'burnt' bits were full of flavour!!! I bought your ministry of food book at christmas and now intend to start using it...I hope there are plenty more meals as good as that one - can't believe i actually cooked something nice that the whole family guarded with their lives and cleaned up - Thank you Jamie, your latest number 1 fan....Steven Deeley. P.s, tomorrow I'm going to do the shoulder id I can find a butchers with any left as todays butchers sold out!!! You're a star - SAVE OUR BACON WHOOP WHOOP
    Posted by Steven Deeley - Lincoln on 31/01/2009 19:11:06
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  11. saint jamie oliver, - big-up jamie for fighting for common sense. when are we going get proud of being british. we produce fabulous food now that chefs like jamie are fighting for excellent standards within our food industry. that includes animal welfare. gold star for jamie. "'bout bleeding time" as my old granny use to say.
    Posted by deanna on 31/01/2009 18:43:02
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  12. Went to local butcher Hugh Black & Sons Lanark, NO Neck Fillet Stakes,but he did order them for next day, also got some free suit to make feed for wild birds Hows that for a bargain.Thumbs up to Hugh Black.
    Posted by Elizabeth on 31/01/2009 17:02:14
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  13. Got a neck fillet from Waitrose yesterday. Displayed as "Forgotten Cuts". ?$.99/kg right next to "normal" fillet @ ?12.99/kilo! Apparantly I was the first person to buy this cut. Sunday lunch for the family looking good!
    Posted by Rob on 31/01/2009 16:31:40
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  14. I went to my local butcher today as normal and instead of asking for the normal pork chops my husband had decided we'd try the neck fillet or shoulder joint. The butcher told me that he could only do the neck fillet due to the rush on shoulder joints since to Jamie's programme. Can't wait to try the fillet and hopefully tonight will be the start of many. I think everyone should support their local butcher and the British farms.
    Posted by DianaM on 31/01/2009 15:42:21
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  15. I went to my local butcher today as normal and instead of asking for the normal pork chops my husband had decided we'd try the neck fillet or shoulder joint. The butcher told me that he could only do the neck fillet due to the rush on shoulder joints since to Jamie's programme. Can't wait to try the fillet and hopefully tonight will be the start of many. I think everyone should support their local butcher and the British farms.
    Posted by DianaM on 31/01/2009 15:40:15
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  16. ok just been to sainsburys clifton down shopping centre bristol NO PORK SHOULDER STAFF DID NOT KNOW ANYTHING ABOUT YOUR SHOW so off I went to tesco golden hill bristol NO PORK SHOULDER so I ended up getting a danish pork crackling joint how can we support the british farmer when the likes of sainsburys and tescoes dont stock it and the confusion over cooking times , in your show you say 6 hours and on the web you say 2 hours but the method stops after 1 hour GREAT IDEA JAMIE SHAME ABOUT THE LACK OF SUPPORT FROM THE SUPERMARKETS
    Posted by RAY on 31/01/2009 13:13:38
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  17. The times and temperatures are correct as displayed on the recipes, it was just that Jamie was using very large cuts of meat that would take a lot longer to cook.
    Posted by jo on 31/01/2009 09:07:01
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  18. Same confusion as Mary. Looked for the "bone in" 6/7 hour recipe and could not find it.
    Posted by martyn h on 30/01/2009 18:59:22
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  19. I am confused about the timing given for the recipe for the bone-in shoulder roast as it differs so much from the timings given by JAMIE on the show last night
    Posted by mary on 30/01/2009 17:26:59
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  20. Blade of pork makes a pretty good inexpensive roast as well
    Posted by Jane from Tiptree on 30/01/2009 09:45:34
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