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How to cook frying steak? |
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#1 |
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Forum Member
Join Date: Nov 2005
Location: Glasgow
Posts: 16,266
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How to cook frying steak?
I bought frying steak for dinner tonight and I don't know why because I always make a mess of it . Same with any type of steak actually?
Anyone cook it to perfection and how? Thanks |
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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Fry it
Not sure if you can cook frying steak to perfection because it is a cheap cut and not the most tender. Marindade it. Bat it out to tenderise. Stirfry it. |
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#3 |
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Join Date: Nov 2005
Location: Glasgow
Posts: 16,266
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Ah thanks . Too late to stir fry it as not got right veg in but I will bash it to hell and back and fingers crossed but I am even useless with fillet and sirloin unless I casserole it which is sacrilege for steak!
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#4 |
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Join Date: Nov 2002
Location: Kent, UK
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Whats wrong with using steak in a casserole?
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#5 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
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Quote:
Whats wrong with using steak in a casserole?
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#6 |
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Join Date: Jun 2010
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It's best fried on a high heat and not for too long (else toughens). I brush both sides of the steak with oil (rather than put oil in the pan). Have pan very hot and add the steaks. Don't turn over until it is sealed. Best a little red inside. Rest it for 1 - 2 mins before eating....helps relax/soften the muscle a little.
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#7 |
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Join Date: Nov 2005
Location: Glasgow
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Quote:
Whats wrong with using steak in a casserole?
![]() Anyway I beat it for ages then fried it for 3 mins either side and made a pepper sauce and think it worked! Next week i will try the same wth rump |
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#8 |
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Join Date: Aug 2000
Location: Edinburgh
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Another quick way to tenderise tough cuts is to marinade them in pineapple juice, it contains an enzyme that breaks down the fibres.
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#9 |
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Quote:
Another quick way to tenderise tough cuts is to marinade them in pineapple juice, it contains an enzyme that breaks down the fibres.
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#10 |
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Join Date: Mar 2006
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Quote:
Another quick way to tenderise tough cuts is to marinade them in pineapple juice, it contains an enzyme that breaks down the fibres.
Pineapple steak sounds disgusting though!
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#11 |
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Join Date: Aug 2009
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Quote:
Nothing but I would use a cheaper cut of meat for a slow cooked casserole not best steak! Seems a waste.
Anyway I beat it for ages then fried it for 3 mins either side and made a pepper sauce and think it worked! Next week i will try the same wth rump When you do the rump, no need to beat it. You'll ruin the texture. |
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#12 |
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Join Date: Mar 2006
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Quote:
When you do the rump, no need to beat it. You'll ruin the texture.
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#13 |
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Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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It seems to help to let steak reach room temprature before frying.
Although, just to be confusing, if you are slicing it its easier to slice straight from the fridge
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#14 |
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Join Date: May 2012
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I wouldn't eat frying steak full stop, it's pretty nasty. Get a rump steak, bring it to room temperature and cook it as hot as you can manage, cast iron normally does the trick.
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#15 |
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Join Date: Nov 2008
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My local take out told me the secret to their meltingly soft frying steak - toss in baking soda and let it rest for 20 mins, before rinsing off.
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#16 |
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Join Date: Jan 2006
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Frying steak is normally cut much thinner than ordinary rump steak so it would only need flash frying on both sides then covered with foil and left for 5 minutes. As another poster said, brush the steak with oil rather than putting oil in the pan.
My dog has just farted - it stinks. |
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#17 |
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Join Date: Aug 2009
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Quote:
Frying steak is normally cut much thinner than ordinary rump steak so it would only need flash frying on both sides then covered with foil and left for 5 minutes. As another poster said, brush the steak with oil rather than putting oil in the pan.
My dog has just farted - it stinks. Thanks for sharing! It must have been bad!
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#18 |
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Join Date: May 2012
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Pat dry, season well with salt and black pepper, brush with oil, get your pan seriously smoking, 30 seconds each side. Rest in a warm place for four minutes.
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#19 |
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Quote:
Thanks for sharing! It must have been bad! |
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#20 |
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Join Date: Mar 2012
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Flame grilled steak is best smashing flavour, do not over cook as this can make it tough, as for frying steak it has to be sliced and stir fried.
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#21 |
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Join Date: Sep 2011
Posts: 1,442
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brown it and do it in the slow cooker with gravy for 5 hours on high, cheap cuts of meat do well in the slow cooker
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#22 |
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Join Date: Mar 2012
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Either bash it. marinade, then fry quickly, or put in the slow cooker on top of thickly sliced onion, and gravy.
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Thanks for sharing! It must have been bad!
