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how do you fry a steak? |
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#1 |
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Join Date: Apr 2012
Posts: 1,997
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how do you fry a steak?
I fried a beef steak and there was blood or dark red/brown stuff stuck to the pan. I must be doing something wrong here, right?
I could see the red/brown stuff bubbling up as well as I fried the steak and in case it makes a difference, I salted the steak a little bit and used some vegetable oil. |
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#2 |
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Join Date: Jan 2006
Location: Jackie's World
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It sounds like your steak wasn't at room temperature before frying and / or the pan was not hot enough to seal the meat on contact.
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#3 |
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Join Date: Apr 2012
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Quote:
It sounds like your steak wasn't at room temperature before frying and / or the pan was not hot enough to seal the meat on contact.
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#4 |
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Join Date: Jan 2006
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The pan should be searing hot til just below smoking point to seal the meat and then turned down to medium. If it isn't hot enough, it just kind of stews it rather than fry. Take the meat out the fridge for an hour before you want to cook it too.
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#5 |
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Join Date: Aug 2008
Location: Up North
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Don't salt the steak too early. It should be salted just before it goes into the pan.
There's always the possibility when you're frying/searing meat that you will get some stickage. After the steak is cooked you can add a touch of water and some butter to make a simple sauce with the pan juices. If you want the best steaks then, along with buying decent meat, you also need a good pan. I use a cast iron pan and put it on high for a good 10 minutes before frying. Both Heston and Oliver these days recommend the regular turning method. e.g. fry 30 seconds, turn over and fry for another 30 seconds - repeat until cooked to required doneness. |
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#6 |
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Join Date: Nov 2013
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I will fry mine in butter.
I flash fry it in very hot butter to brown it off first then turn it right down and cook it slowly. I turn it about every 30 secs also, those chefs typed about above copied my idea
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#7 |
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Join Date: Mar 2007
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Take it out of the fridge to get it up towards room temperature before cooking, and get your pan as hot as you can before it goes in.
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#8 |
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Quote:
I will fry mine in butter.
I flash fry it in very hot butter to brown it off first then turn it right down and cook it slowly. I turn it about every 30 secs also, those chefs typed about above copied my idea ![]() |
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#9 |
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Join Date: Apr 2012
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Quote:
Take it out of the fridge to get it up towards room temperature before cooking, and get your pan as hot as you can before it goes in.
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#10 |
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Join Date: Mar 2007
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Quote:
am I supposed to maintain the high temperature or lower it?
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#11 |
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Join Date: Nov 2013
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Lower!
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#12 |
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Join Date: Feb 2013
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Quote:
Keep it high.
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#13 |
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Join Date: Aug 2009
Location: Aberdeenshire
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How do you fry a steak - and not have to spend half an hour cleaning your hob and surrounding area afterwards ? This is the reason why I never buy them or fry them.
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#14 |
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Join Date: Mar 2006
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Quote:
How do you fry a steak - and not have to spend half an hour cleaning your hob and surrounding area afterwards ? This is the reason why I never buy them or fry them.
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#15 |
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Quote:
How do you fry a steak - and not have to spend half an hour cleaning your hob and surrounding area afterwards ? This is the reason why I never buy them or fry them.
Infact just a light rub over the steak does it for me. |
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#16 |
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Quote:
If you keep it high, it will be burnt to f*ckery! Once sealed, the heat can be lowered. Also, resting the meat is just as important as the actual cooking.
I heat the pan for 10 minutes so it's white hot and then fry the steak for 1 minute or so per side (or 30 second bursts if using Heston's method) then let it rest on a warm plate for a few minutes. Nicely seared on the outside and rare to medium rare in the middle (depending on the thinkness of steak, the type of steak and how I fancy it) |
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#17 |
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Join Date: Apr 2012
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Quote:
How do you fry a steak - and not have to spend half an hour cleaning your hob and surrounding area afterwards ? This is the reason why I never buy them or fry them.
how long do you do it for, and do you just flip it once? |
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#18 |
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Join Date: Mar 2007
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Quote:
If you keep it high, it will be burnt to f*ckery!
Quote:
Originally Posted by SeasideLady
How do you fry a steak - and not have to spend half an hour cleaning your hob and surrounding area afterwards ? This is the reason why I never buy them or fry them.
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#19 |
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Join Date: Nov 2013
Posts: 3,199
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Cook it as you like it.
Searing creates flavour, but toughens up the outside. It's a myth that starting off hot seals the steak, it doesn't. The heat will cause the fibres in the meat to clench, which will squeeze out blood and fat - the flavour is mainly in the fat - draining steak of fluids will risk making it tough and tasteless. The best way to retain tenderness and flavour in a steak is to vacuum pack it and cook it at low temperature in a water bath, so that no juices are lost. But as you are frying it, try a gentle approach. The pan needs to sizzle, but other than that, try cooking it gently in butter, and see how it suits you compared with searing. While the steak is resting, scrape any bits left on the pan off and add some butter and black pepper, and a tablespoon of water, and simmer to make a sauce. |
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#20 |
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Join Date: Jul 2013
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Quote:
do you just grill it then?
how long do you do it for, and do you just flip it once? Season it before going under grill with schwarz steak seasoning abd leave to rest for a couple of mins when you take it out |
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#21 |
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Join Date: Aug 2009
Location: Aberdeenshire
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Quote:
By not using loads of oil? No idea how it can take more than about two minutes to clean the hob anyway.
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#22 |
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Join Date: Jul 2013
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Quote:
Whenever I've cooked them I haven't used loads of oil, yet they seem to spit stray fat everywhere. I would have to clean not just the entire stainless steel hob, but the work counter adjacent and the floor area below. I honestly don't have OCD, but I can't give things a quick wipe-over ! I do brown meat like pot roasting joints, but I always use a high sided stock - pot to do it, which contains the spitting olive oil. Steaks are not high on my list of must have foods so not something I miss by not cooking them
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#23 |
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Join Date: Jan 2013
Location: Wiltshire
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How old are you ? I'm asking because if you are older than 20 and still down't know how to fry a steak, maybe you should eat out.
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#24 |
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Join Date: Nov 2008
Posts: 3,584
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Ive always patted the steak lightly with a paper kitchen towel just before frying, stops the bubbling up and helps the steak to fry properly. i have never tried the constant turning method. read years ago it's best to just put the steak in the pan and leave it till you turn it over.
may try turning the steak over a few times for a change and see how it turns out. |
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#25 |
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Join Date: Aug 2008
Location: Up North
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Quote:
Ive always patted the steak lightly with a paper kitchen towel just before frying, stops the bubbling up and helps the steak to fry properly. i have never tried the constant turning method. read years ago it's best to just put the steak in the pan and leave it till you turn it over.
may try turning the steak over a few times for a change and see how it turns out. When I tried the Heston method I didn't get the same sear but I really couldn't complain about the cooking of the steak. |
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