Chef Tip #4 How To Pan Fry The Perfect Steak

Chef Tip #4 How To Pan Fry The Perfect Steak

  • 8 August 2016
It’s not easy to cook a great steak. But if you follow these five simple pointers, even the noobest new home cook will get delicious results.

Room Temperature

Assuming that you’ve got a high quality piece of steak from a reputable butcher, make sure that you take the meat out of the fridge and bring it to room temperature before you start cooking.

Good Prep

We’ve found that the most fool proof method of cooking great steak is to rub the meat with olive oil before you put it in the pan. You can use your hands to make sure it’s well-oiled all over. Also scatter with freshly ground salt and pepper.

Hot, hot, hot ... did we mention HOT Pan

If you do nothing else, remember this pointer. The pan must be smoking hot and dry BEFORE you add the steak. If the pan is not hot enough the meat will just steam and get soggy. You’ll know it’s right when you hear a nice sizzling sound as the steak hits the pan.

Cooking and Resting Time

Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Slicing Tip

You want the steak to stay as soft and tender as possible. Once the steaks have rested, using a very sharp knife, slice the meat against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

That's it. Happy cooking!