Pan-Fry

The fast and easy technique of pan-frying is the building block for great beef and lamb recipes.

HOW TO PANFRY

• Preheat a heavy-based frying pan. Oil the meat, not the pan.
• Add the meat to the pan (meat should sizzle). Keep the heat moderately high; this should be enough to keep the meat sizzling without burning.
• Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only.
• Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
• Rest the meat for a few minutes before serving.

Tips for top results

• For even cooking, ensure meat is of even thickness.  If pounding out meat to achieve this, cover meat with plastic wrap to prevent mallet sticking to it.
• Pat meat dry before frying. Wet meat will not brown well. Drain marinated meat well before frying then blot dry with paper towels.
• Coat with flour or flour/spice mixture immediately before cooking. Some other coatings are cornflour, pea flour, beaten egg or egg whites and breadcrumbs.
• Ensure pan is not overcrowded as this can reduce temperature and slow cooking.
• Heat oil before adding the meat. It should shimmer, not smoke. If oil is too cool, the meat can absorb it and will not brown quickly enough.

Best cuts for panfrying

BEEF: eye fillet, fillet steaks, t-bone steaks, rump steaks, sirloin steaks, mince, weiner schnitzel.
LAMB: rib-loin chops, frenched cutlets, mid-loin chops, noisettes, leg steaks, leg chops.

Try these delicious pan-fry recipes: