What should i fry steak in

If it is left on, hold the steak fat side down in the hot pan with tongs, to render and brown the fat before cooking the steak. Serves 4 4 sirloin steaks, cut 2cm thick, or fillet steaks, cut 2. The cuts most suited to this rapid method of cooking are those that are less exercised, and are therefore the most naturally tender. As with roasts, these are found in the area between the shoulder and back legs near the back bone, and include fillet, sirloin, rump and rib eye.

Thank you. View We are open! Pan fry a steak. A note on cooking the fat layer Ingredients Serves 4 4 sirloin steaks, cut 2cm thick, or fillet steaks, cut 2.

Instructions If the steaks have been chilled, remove them from the fridge and bring to room temperature about 30—45 minutes before cooking. Sprinkle lightly with pepper and salt on both sides, just before cooking. Picking the steak up with tongs, quickly sear the edges. Remove to a cutting board, and allow the steak to rest for minutes, underneath an aluminum foil tent to retain heat.

Serve on a warm plate. Pour over cooked steak before serving. For a rare or medium finish, turn the steak over and finish cooking to the right temperature. For medium or more cooked, turn the steak over and close the grill lid to trap heat, then cook to your desired doneness between minutes, depending on preference and steak thickness. Dinner for Two—To Go! I took a quick look at the bottom of the steak and it was charred black all around the butter, so I added a little more butter, again dropped the steak on top of it, and this time I got INSTANT 18 inch flames this is an electric stove, and a very thick bottomed stainless pan.

Took it off the stove, and tried to blow flames out. Meanwhile smoke had filled about half the house and set the fire alarm off. Finally got the fire out, but billowing smoke continued unabated. Finally had to put water into the pan, killing the smoke, the steak, and making a pretty good run at killing the pan going to take a lot of work to get the black off. Not my favorite experience. My belated research indicates that smoke point of butter is F, so guessing "blazing hot" is really somewhere closer to that, than F.

There are oils that could handle that higher temp, but not butter. Worked great!! I would suggest that you choose the right steak that is properly marbled so as to enhance the flavor.. Served with a sweet potato yes it was microwave in a corning ware dish lid 2" of water for 8 mins.

Nothing else needed Will recommend, will do this again Cleaned up the pan in 3o seconds. Rating: Unrated. I followed the directions to a T. My expensive steak is ruined. I'm hungry with no dinner. My house is so smokey I can't even believe it. When the smoke alarms started going off, my poor dog made a bee-line for the front door.

He didn't believe me when I told him the house wasn't on fire, it was just my cooking. A very easy, but delicious, steak to fry up at home! Total time from start to finish was maybe 10 minutes. I used a white wine as a de-glazer, which was pretty good. Although I think red would still be better. Overall, one of the best steaks I've made! This was fantastic- my only complaint is the video showed unrendered fat After the steak was done, I tipped it on all sides allowing each side to sear on the pan for about 10 seconds This allows the fat to 'render' or melt down into beautiful yumminess!