Why cook steak with cast iron pan?
Pan-frying is the easiest and quickest method to cook tender & juicy steaks at home. It requires very basic equipment that are available in every household. A fry pan, tongs and simple seasoning.
How long to cook? And how to choose the right steak?
The cooking time differs according to the initial weight of the steak. Thinner cuts tend to cook faster so you have to be careful not to overcook it. On the another hand, Thick steaks 250-300g (1 inch—1 ½ thick) are easier to cook and have standard time which you could follow. We prefer boneless ribeye steak because of all the marbled fat. But New York strip steak is another great option. Struggling to find a high quality thick steak? Check out our AD Online Butcher Store. (Click here). We have got all kinds of finest beef such as Japanese Wagyu A5, Australian Wagyu, Premium Angus and GrainFed. All our meat is HALAL, chilled and never frozen. Our signature is the dry aged beef which is more tender and flavorful than the normal fresh steak. Read more.
Instructions for 250g Steak:
Defrost your steak at room temperature about 30–45 minutes prior to cooking. After the steak has been defrosted, pat the steak dry with a clean paper towel. Season your steak generously with salt and pepper.
Heat a little olive or corn oil in a frying pan until hot and almost smoking.
Cook the steak quickly till brown on one side, then turn the heat down to medium. and cook for 2 mins for rare, 3 mins for medium or 4 mins for well done. Use tongs to turn the steak over and cook the second side for roughly the same amount of time. (To keep the steak moist, turn it only once.)
To test if your steak is cooked, use tongs to lightly prod the meat. Rare feels soft to touch, medium is slightly bouncy and well done feels firm.
Remove and place steak on a cutting board or an empty plate. Let it rest at room temperature for 3-5 mins – this helps to reabsorb the meat juices and keeps the steak moist.
Pro Tips for Cooking Steak in a Pan:
Ensure the surface of your meat is dry to maximize browning.
Use a good amount of oil to evenly coat the bottom surface of the pan.
Do not crowd the pan, ensure space between each piece of meat for a better sear.
Steak such as sirloin, has a fat layer on one side. Hold the steak with the fat side facing down on the hot pan with tongs, to cook and render the fat.
Add aromatics such as rosemary because it is a great way to add a depth of flavor.
Looking for a nice steak to cook? Let us deliver it right to your doorstep.
Available now at AD Online Butcher Store
Click here to visit our store.
Recipe sources:
How to cook the perfect steak, from www.taste.com.au website: https://www.taste.com.au/recipes/cook-perfect-steak/d7d293b8-5398-481e-9fd9-4899fa7dd9a4
How To Pan Fry Steak, from Delish website: https://www.delish.com/cooking/recipe-ideas/a23365148/how-to-pan-fry-steak/
The Ultimate Guide to Pan-Seared Steak, from Hestan Cue website: https://shop.hestancue.com/blogs/blog-recipes/the-ultimate-guide-for-pan-seared-steak
