How to Fry the Perfect Steak - Every Time!

Posted on: 26 April 2017

Preparing the perfect steak has long been the subject of lengthy debates, with the discussion often coming perilously close to a form of mysticism around the secret knowledge associated with searing beef. There are many ways to skin a cat, and equally many methods to cook a cow. The following guide aims to provide a foolproof method for a repeatable perfect steak. Perfection itself, of course, is a subjective notion; however, if you follow the simple steps below, you surely will not be disappointed.

Step 1: You are what you eat...and so is your cow.

It's easy to think that the frying pan itself is where all the magic happens, but you should not fall into this trap. A great steak begins in the preparation, which begins long before you even get your hands on the cut of meat itself. Look for grass-fed beef, which is not only healthier than grain-fed beef, but tastier, too.

Step 2: Choose the proper cut.

Sirloin steaks are ideal for frying. Look for meat that is a deep red colour, permeated with rich, white fat, or 'marbling'. The more marbling that your steak has, the more tender the final product will be.

Step 3: The pre-pan ritual.

To keep your steak as juicy and tender as possible, allow the meat to reach room temperature (or, ideally, a little warmer) before it ever touches the hot pan. Using a sheet of kitchen paper, pat down the steak on both sides so that the surface of the meat is dry. Season liberally with sea salt and freshly ground black pepper. Put a large frying pan on the hob with a splash of cooking oil. Coat each side of your steak thoroughly with your seasoning while your pan gets smoking hot, over the highest flame that your cooker can muster.

Step 4: Fry your steak.

Place your steak into the pan near-side first so that any oil spatter projects away from your body. For a one inch thick steak, 90 seconds each side will give you a perfect medium-rare result. Use a digital timer for this: every second counts. Apart from when you are flipping your steak, leave that beef alone.

Step 5: Finishing off.

Add a sliver of butter to the pan and swirl it around with all of the steak's juices. Cut the heat after 90 seconds on the second side, cover your pan and let the meat rest for 3-5 minutes. Serve with chips or wedges and some caramelised onions and enjoy one of the greatest pleasures any carnivore ever tasted. Perfect, every time.

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