Can you pan fry a steak? Will it be tender and tasty?
Do you like your own cooking?
56-60, M
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4meAndyou · F
I LOVE my own cooking. 😉 But if you buy top sirloin, it has to be marinated or tenderized before cooking...because it is naturally tough, as are hanger steaks, skirt steaks, and so on.
I don't have a BBQ grill anymore, since my divorce, so I purchased a cast iron grill pan, with ridges, so that I can "fry" meats and poultry and sear them nicely.
The very best pan fried steaks are seasoned with salt and pepper first, seared quickly on both sides on cast iron, and then the pan is place inside a preheated 350F oven for seven to 10 minutes, depending on the thickness of the steak.
Thin steaks, or pounded steaks, are never put into the oven. The searing is enough.
I like to finish with garlic butter, melted over the top of the steak, and the steak must be allowed to rest or relax for 10 minutes, otherwise the meat will be tough and not juicy.
I don't have a BBQ grill anymore, since my divorce, so I purchased a cast iron grill pan, with ridges, so that I can "fry" meats and poultry and sear them nicely.
The very best pan fried steaks are seasoned with salt and pepper first, seared quickly on both sides on cast iron, and then the pan is place inside a preheated 350F oven for seven to 10 minutes, depending on the thickness of the steak.
Thin steaks, or pounded steaks, are never put into the oven. The searing is enough.
I like to finish with garlic butter, melted over the top of the steak, and the steak must be allowed to rest or relax for 10 minutes, otherwise the meat will be tough and not juicy.
4meAndyou · F
@MistyCee You are SO right! I watched Robert Irvine demonstrate that to a couple of line cooks in a failing restaurant using a closed fist and an open fist...the meat of the steak is like a closed fist when it first comes off the heat. It is tough and tight. When we stop torturing and burning that flesh, it relaxes, like an open fist, and all the juices emerge.
Peapod · 61-69, F
It's how I always do it if I don't have a barbeque. I do think that it is worth buying a really good cut of steak like filet mignon.
The key is, is to let the meat reach room temperature before cooking, lightly salting both sides. Heat the pan first(I use an iron pan) and add oil or some butter. Sear the first side, flip and cook the other side at a low temp. I usually put a small lid directly on the meat. I also will make sure to not overcook. Let meat sit on a plate for a few minutes before serving.
The key is, is to let the meat reach room temperature before cooking, lightly salting both sides. Heat the pan first(I use an iron pan) and add oil or some butter. Sear the first side, flip and cook the other side at a low temp. I usually put a small lid directly on the meat. I also will make sure to not overcook. Let meat sit on a plate for a few minutes before serving.
Best indoor method for cooking a steak, IMO, is searing it in a pan and then finishing it in the oven if its thick enough that it doesn't cook well enough for your taste just from the searing.
I like mine pretty rare, so I often skip the oven part, but while I [i]do [/i]judge people who eat steak well done, if I'm cooking for them, I try to respect their tastes in practice even if I bitch about it.
I like mine pretty rare, so I often skip the oven part, but while I [i]do [/i]judge people who eat steak well done, if I'm cooking for them, I try to respect their tastes in practice even if I bitch about it.
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