Pan-fried steak

Pan-fried steak

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 sirloin steaks, cut 2 cm thick
or 4 fillet steaks, cut 2.5 cm thick
sunflower oil, for frying
salt
freshly ground black pepper

Method

  1. 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.
  2. Heat a very little oil in a frying pan (it should just barely cover the surface of the pan) until hot and almost smoking.
  3. Brown the steaks quickly on one side, then turn the heat down to medium and cook for the required length of time, determined by how you like your steak cooked. Turn the steak over and cook the second side for roughly the same amount of time. (The pan will still be hot enough to brown the second side.)
  4. With experience, it is possible to tell from the feel of a steak how well cooked it is. When blue, it feels very soft. It will become firmer as it cooks, feeling very firm when medium cooked. If you want to be certain, make a tiny cut in the fattest part of the meat and take a look, but not until you are fairly sure that the steak is ready, as too many cuts will mean loss of juices.
  5. Remove the steaks from the frying pan to a warmed plate and leave to rest in a warm place for 3–5 minutes. This is important as it allows the juices to be re-absorbed back into the meat. The steak will hold its heat for this length of time, so resting does not affect the final eating temperature.
Tags:
Leiths School of food and wine
cookery course
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