Steak, sirloin steak, steak and chateaubriand are very suitable for skillet frying.
The skillet should be just large enough to contain the meat to avoid stewing and burning of the fats.
The beef should be brought to room temperature. Meat straight from the fridge will be overcooked on the outside before the inside is cooked.
Heat the pan and let a knob of butter or suet to melt. When the fat stops foaming, put the meat in the pan. Sear the meat on both sides. Lower temperature.
The baking time depends on thickness and how the meat is cooked. A 3 cm thick steak will be saignant in 4 m. 6 m will result in à point (medium), bien cuit needs 9-10 m.
Read more tips. Read tips on cooking meat in the oven, on grilling and broiling in the oven.
Read more meat recipes.
