Getting a steak right often seems much harder than it should be. I mean, how hard can it be to fry a piece of meat until cooked but still tender? If my early years in the kitchen are anything to go by, it is quite difficult! The trick is to cook the steak until it is the right level of done for your tastes without overdoing it.
It’s all a matter of timing.
For most of us, having steak for dinner is a treat. Therefore we want to do the meat justice and make the most of the opportunity to eat a succulent piece of steak. All that comes down to cooking.
Pan fry steak
The cooking times in this guide are for guidance only. The actual time the meat needs depends on its thickness and how you like it done. I use an average piece of 1 inch thickness here.
- Get the steak out of the refrigerator at least an hour before cooking.
- Get the frying or griddle pan smoking hot.
- Rub oil into the steak until it is completely covered.
- Place the steak into the pan, laying the meat away from you to avoid splashing any oil.
- Cook until golden brown.
- Turn over with a pair of tongs. Don’t use a fork as you give the steak juice a method of escape. Turn once. No more.
- Cook again until golden brown.
- Remove from the pan and allow to rest.
As mentioned, the actual cooking time varies between steak and taste. Typically, a 1 inch steak would need:
- Rare – 2 minutes on each side.
- Medium rare – 3 minutes on each side.
- Medium – 4 minutes on each side.
- Well done – 6 minutes on each side.
Resting time can vary too but I tend to let a steak rest for as long as it cooked. That way all the fibres relax and the meat becomes even more tender. I season steaks after cooking as I think salt dries out the meat. Your mileage may vary and if you want to season before cooking, that’s fine too.
If you would prefer to eat steak prepared by the experts, visit the Stone Grill in Blackpool. We would be happy to serve you!