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PAN FRY

This fast and easy cooking technique is the building block for many great beef and lamb recipes.

HOW TO PAN FRY

STEP ONE:

Trim any excess fat from meat and brush with oil and season, or marinate.

STEP TWO:

Preheat a heavy-based frying pan. It should be piping hot causing the meat to sizzle as it makes contact.

STEP THREE:

Let the meat cook on one side until moisture appears, then turn once using the time estimates below (this will vary slightly depending on the thickness of the meat).

STEP FOUR:

Rest for 5-10 minutes in a warm place before serving.

TIPS FOR TOP RESULTS

ENSURE MEAT IS OF EVEN THICKNESS:
This is important to ensure even cooking. If pounding out meat to achieve this, cover meat with plastic wrap to prevent the mallet sticking to it.
PAT MEAT DRY BEFORE COOKING:
Wet meat will not brown well. Drain marinated meat well before pan frying then blot dry with paper towels.
DON'T OVERCROWD THE PAN:
Adding too many steaks to the pan will reduce the temperature, causing the meat to stew rather than brown.

How do I know when my steaks are ready?

	MINUTES PER SIDE	INTERNAL DESCRIPTION	TOUCH TEST
RARE	2	Red colour, moist, red juices	Very Soft
MEDIUM RARE	3-4	Lighter red colour, moist, pink juices	Soft and Springy
MEDIUM	4-6	Pink colour, moist, clear to pink juices	Firm and Springy
WELL DONE	2-4, reduce heat then 4-6	Stone gray colour, dry, no sign of pink juices	Very Firm