Pan-fried steak

Pan-fried steak

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Allow 185–250 g rump steak, boneless sirloin or 1 piece fillet per person, each cut 2.5 cm thick. Remove from the refrigerator at least 30 minutes before cooking. Slit fat in a few places to prevent the meat from curling.
  2. Season the steak with salt and pepper. If it has been marinated, dry well on paper towels. Cover the base of a heavy-based frying pan with a thin layer of oil and heat. When smoking, put in the seasoned steak. Leave for about 1 minute, turn over and leave for another minute. Both sides should be covered with a brown crust. Now lower the heat and continue to cook for 6–8 minutes for a fillet and 7–10 minutes for medium-done sirloin or rump. Allow extra time for well-done or less for rare.
  3. For gravy, add 1/2–3/4 cup seasoned stock or wine to the pan, scraping up the drippings. Add a nut of butter, swirling to create a liaison in the gravy. Spoon a little over each steak.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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