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.