Top Tips For Pan Frying Steak
Published 31/01/2012 | 06:00
-TAKE the steak out of the fridge at least an hour before cooking to take the chill off.
-Never put salt in any marinade or basting sauce you use.
-Coat the steak in sunflower oil, olive oil or canola/rapeseed oil, don't pour oil into the pan.
-Season the steak well with sea salt and freshly ground black pepper.
-Heat a non-stick pan to high.
-Place the steak on the pan, do not move it around.
-Allow the steak to caramelise and seal well on that side before turning over with a pair of tongs.
-Allow the steak to seal on the second side, if needed, turn once more.
-This is as far as you go for a rare steak. For medium rare, turn down the hob a little and cook for a little longer on each side.
-For medium or well-done steaks, place on a baking tray and finish off in the oven for eight to 12 minutes at 180°C until cooked to your liking.
-Allow the steak to rest for a few minutes on a warm plate, loosely covered with foil.
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