Pan Frying
Pan-frying, or "shallow frying" is a quick cooking method for small, tender cuts using an uncovered pan on the hob.
- Use a heavy-based frying pan, sauté pan or wok.
- For best results, use only a small quantity of oil or butter.
- Ensure that the oil is hot before adding your preferred beef or lamb cuts.
- Sear each side quickly to seal in juices and retain succulence.
- Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.
- If you use a griddle pan add a little oil on both sides of your steaks, chops or cutlets and ensure the dry pan is really hot before frying.
Beef | Cooking Time |
Minute Steak | For each side allow: 1-2 minutes |
Fillet steak 2-3cm thick | For each side allow: Rare: 3-4 minutes Medium: 4-5 minutes Well-done: 6-7 minutes |
Sirloin, rump, rib-eye, minute, 2cm thick | For each side allow: Rare: 2½ minutes Medium: 4 minutes Well-done: 6 minutes |
Burgers 1-2cm thick | 4-6 minutes on each side |
Mince | 4-6 minutes - In a good heavy based pan fry mince, either dry or with a little oil |
