How can pan fry steak to keep it juicy?!
How can pan fry steak to keep it juicy?
i don't want to marinade it cause i want to eat today
Answers:
Sear and seal on both sides on high heat.
Turn heat down and cook slowly so centre is cooking.
I find that a dash of worcestershire sauce on the steak whilst it is cooking helps to keep in tender and moist, and gives a slight flavour without being overpowering.
Don't pierce the steak or try to flatten it while cooking.
Get your pan really, super hot. Sear the steak on one side until you get a solid caramalisation crust, turn over and repeat. Depending on how you like your steak turn down and cook until it is there.
The best way to keep steak tender is to not overcook it.
Before Frying the steak soak it in a bit of red wine, it soaks the steak and keeps it tasty and juicy! hmmmm
Sear it on both sides. Turn oven on to 350 degrees.....finish in oven for about 15 minutes and let rest for 10 out of stove.
It depends upon how thick the steak is. should be no more than about 1 to 1 1/2 inch thick to pan fry. Salt and pepper both sides of the steak. Melt clarified butter or oil in heavy heated pan. Fry on one side until tiny bead gather on "up" side of steak. Flip, then fry 2 - 3 minutes more. Place meat on plate to rest. Take a bit of wine and place in pan to deglaze pan. Add a little butter. Cook down a bit and when ready to serve, pour sauce over steak. This is covered better and fully in Julia Child's Vol 1 on french cooking.
You still can do a quick marinade of Italian salad dressing. Works great. I place my seasoned steaks in a cast iron skillet that has reach high temperature along with some olive oil cook on both sides for 1 minute or so. Turn heat down and slow cook. I place a lid over my skillet to prevent the moisture from leaving.
You need a hot pan. Not one that you heat up with the meat already in, but one that is hot, hot, hot before you toss in the meat so that it crackles and spits as soon as it hits the pan....searing the outside of the meat. Do that side for a minute (with the lid off) and then flip the meat over to sear closed the other side.
You can now turn down the heat to your regular cooking temp and add the other stuff - onions and the like.
By searing it closed the juices stay within the meat instead of evaporating away.