Posted By 30 Mar 0 Comment(s) 170 View(s) Pan-frying Tips
When it comes to pan-frying steak, achieving a perfect balance between a crisp, caramelized crust and a tender, juicy interior is the ultimate goal. For the best dining experience, choose a dry-aged steak from FX Buckley.
- Choosing the Right Cut: Firstly, choose a dry-aged steak. Dry-aged beef will have a
depth of flavour that supermarket steak cannot compete with. The dry-aging process
involves storing beef in a controlled environment for several weeks, where unwanted
moisture is removed, and the beef's natural enzymes break down tougher fibres. This
results in a steak with intense beef flavour and melt-in-your-mouth tenderness.
Choose prime cuts like ribeye, cowboy, fillet or striploin. Opt for steaks that are at
least an inch thick to get a good sear on the outside while avoiding an overcooked
- Seasoning: Salt your steak liberally and let it rest at room temperature for at least 1
hour. If you have the time, leave the steak uncovered in the fridge overnight to
achieve an even better crust.
- Preheating the Pan: A hot, heavy-bottomed pan, such as cast iron or stainless steal,
is a must for searing and creating the perfect crust. The should be hot enough for a
good sear but not too hot to prevent the oil from burning.
- Searing: Add 2 tablespoons of oil to the pan before laying the steak away from your
body. We recommend you flip the steak approximately every 45 seconds to ensure an
even crust and avoid any bald spots. This process should take between 5 to 10 minutes
depending on the thickness of the steak. If possible use an instant-read digital
thermometer to monitor the doneness. Cook to an internal temperature of 45°C for
rare (the steak will continue to cook after it is removed from the pan), 50°C for
medium-rare, 55°C for medium, 60°C for medium-well, or 65°C for a well-done
- Basting: Just before your steak has reached your preferred doneness add a good knob
of butter to the pan along with aromatics like garlic and woody herbs. Spoon this
flavoured butter repeatedly over the steak to infuse additional flavour and ensure the
steak remains moist.
- Resting: Once the steak reaches your preferred doneness, let it rest in a warm place
for around five minutes. This rest period allows the juices to redistribute throughout
the steak, ensuring a juicier result when sliced.
- Serving: Slice your dry-aged steak against the grain for maximum tenderness, and enjoy!