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Rules For Pan-Fried Steak

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Adjust Servings:
1 steak Beef
Grounded black pepper
Ghee Or olive oil

Rules For Pan-Fried Steak

  • Dairy-Free
  • Gluten-Free
  • 10 min
  • Serves 1
  • Medium




I’ll tell you right away I’m not a fan of steak culture for quite a few reasons. The ethical one, I’m all for eating the whole cow. The culinary one, as steak is rarely cooked correctly. The environmental one, the industry for a particular piece of meat, improper animal housing and feeding conditions for the sake of getting the desired marbling and quantity. Plus, the nutritional one, it’s not the healthiest part of the cow, the advanced glycation end-product (AGE).

However, let’s say you got a perfect piece of meat in your hands, then it’s worth it to cook it professionally! For that, you should follow a few essential rules, so the steak will always turn out perfectly! In fact, once you master the principles, the steak will be one of the fastest and easiest dishes to cook.

The choice of meat is not described in this recipe.

The steak will be pan-fried.

The result of frying is medium rare.

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The meat should be at room temperature inside and out before cooking!
Let me tell you right up front, that's the most important rule! You can complete only this and the steak will be delicious. If you don't follow this rule and fry the meat cold or even cool, you don't even need to read the rest of the rules, as the steak will be ruined.
That means you need to take the meat out of the fridge for at least one hour or, preferably, two before cooking and leave it on the table. If the meat is frozen, it must first be defrosted in the fridge for about 24 hours and then taken out one or two hours before cooking and left on the table.
What to do if you forget to take it out beforehand? You can turn the oven to 40 degrees Celsius and put the steak on the heat for about 20 to 30 minutes. Over this time, the steak will get warm to room temperature or slightly warmer. After that, you can start pan-frying.



The surface of the meat must be dry before frying. To do this, wipe the surface thoroughly with a paper towel before frying. In a professional kitchen, steaks are kept open in the fridge for 24 hours to allow the surface to dry/weather. In this way, the steak will be crispy and, at the same time, retain as much moisture as possible and thus be juicy.



Season the steak generously with salt and pepper right before frying or 5 minutes before. Then you will need to blot the surface from the excess moisture before frying.



There should not be much oil in the pan. Add only so much oil that it covers the pan's surface with a thin layer. To check, if you tilt the pan, the oil will drip to the edge in an amount not exceeding 1 tsp. The steak should not float in the oil!



The pan should be hot enough.
Heat the pan well before frying the meat then the steak will be crispy and juicy. If you put the meat in a pan that is not heated, the steak will immediately begin to lose moisture (foam will appear around it), so while the crust forms, the steak will overcook and be tough.
The best crust comes from a stainless pan with a thick bottom.



The steak needs to rest before serving. Right out of the pan, the steak is pretty dense, as if "tense". Then, place it on a rack, cover it with foil and let it rest for a few minutes before serving so that the meat "relaxes" and becomes soft, juicy and tender.
The important thing here is to use a rack to rest on because if you put the steak on the plate right away, it will float in a puddle of red juice, which is not very aesthetically pleasing when you serve it. Make a few holes in the foil to allow the steam to escape.



Serve steak with greens!
Everyone knows fried crusts are advanced glycation end-products (AGEs), which have carcinogenic effects that accelerate aging and complicate the course of degenerative diseases. By serving steaks with lots of greens, you can reduce the harmful effects of AGEs.



Heat a frying pan well, put or pour oil and let it heat up. Put the steak in the pan. If the temperature is correct, the meat will immediately start sizzling vigorously.
Now listen to the sizzle. It should be active, but not too much. If the sizzle is weak, increase the heat. If it is too intensive, reduce it a little.
The first side of the steak will cook for about 2 minutes. Watch the top (raw) surface of the steak. As soon as you start seeing drops of blood, it's time to turn it! If you've had the right temperature, the steak will have a perfectly crispy crust on the bottom side by this time.
Turn the steak and fry the second side. It usually happens a little faster. Here we do not wait for drops of blood but touch the steak and assess its firmness. The harder it gets, the higher the degree of doneness. For medium rare, the firmness will be about equal to the firmness of the soft part of the relaxed palm at the base of the thumb. It sounds tricky, but you will catch the firmness you need with practice.
Take the steak out of the pan and put it on a rack, cover it with foil and let it stand for a few minutes before serving.
Bon Appétit!

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