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how do you fry a steak?
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Darcy_
06-02-2014
Originally Posted by Aftershow:
“If you like it well done all the way through, possibly, but anything up to medium it's absolutely fine.



By not using loads of oil? No idea how it can take more than about two minutes to clean the hob anyway.”

I have it rare and use a cast iron pan, but if I don't turn it down, it's more charcoal than charred and ruins the beautiful taste of the meat.
smudges dad
06-02-2014
OK, my method which works for me!
Steaks at room temp, decent amount of salt
Pan very hot, minimal oil
Steak in pan, sear sides and turn every 15 seconds or so
Use a temperature probe to see how hot the centre is
45 degrees is blue to rare
50 degrees is medium
55 degrees is well over done
As soon as it gets to your preferred temperature, take it off the heat to rest
TRIPS
06-02-2014
Originally Posted by degsyhufc:
“Personally i've been happy with my method of cooking steak that I described earlier and it does give me a nice sear which I like on my steak.
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.”

Well i do like my steak seared with that dark brown gleam.so think i will stick to turning the steak once.
Should have added, i also like to wrap the steak in tin foil and leave on a low light in the oven for 5 -10 min. makes all the difference. steak is not the same straight from the pan onto the plate. this a perfect method for a really thick steak as you can let it cook in the oven slightly if you set the oven a bit hotter.
Toby LaRhone
07-02-2014
This has been debated so many times and the answer is:
Griddle pan heated until smoking.
Steak lightly oiled and seasoned away from the pan.
When you place the steak you should get instant sizzle.
Give it whatever number of minutes each side that will produce your preference.
Rest it on thick kitchen paper or wrap loosely in foil for a few minutes (drain the foil).

If you get sticky gunge and mess in your pan and splatter on your hob buy better quality meat!
Jambo_c
07-02-2014
Let the steak reach room temp, so leave it out of the fridge for an hour or so.
I get my griddle pan as hot as possible, so it's actually smoking.
Lightly oil the steak.
Put the steak in the pan and like Heston, turn it every 15 seconds until it's how you like. Use the finger and thumb touch method to feel how "done" it is. I like mine rare so I never turn the heat down on the pan.
Allow the steak to rest on a rack for at least as long as the cooking time.
That's never let me down, perfect steak every time.
walterwhite
07-02-2014
Originally Posted by Darcy_:
“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 use a cast iron griddle pan heated to within an inch of it's life and never turn it down. It doesn't burn the steak.
walterwhite
07-02-2014
Originally Posted by Darcy_:
“I have it rare and use a cast iron pan, but if I don't turn it down, it's more charcoal than charred and ruins the beautiful taste of the meat.”

How long do you cook it for on each side?
Yeah_Jackie
07-02-2014
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.”

Use a splatter guard.
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