Guide to pan fryingGuide to pan frying

Perfect for small to medium sized cuts - like steaks up to 250g

 

1. Prepare the meat

 

About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a board in a single layer to 'bloom' and come to room temperature.

2. Preheat your pan

 

Using a heavy frying pan or griddle and make sure it is preheated to the highest temperature before you start. Brush the steaks with oil so they don't stick. You should hear a sizzle when you place the meat into a pan. Using a pan which is not hot enough can cause toughness.

3. Cook to your liking

 

Sear your steaks for the recommended time for rare, medium or well done. Turn your steaks gently and only once to avoid letting out juices and drying out the meat. Use the press test to check if your steaks are done, and be careful not to overcook.

4. Rest your meat

 

During resting the juices spread evenly through the meat, leaving it tender and succulent. Place the steaks on a rack, cover loosely with foil and leave in a warm place (e.g.a 60ºC oven with the fan turned off). Do this for up to ten minutes. It's always better to over-rest than under-rest.

5. Use a good steak knife

 

Finally, always use a razor-sharp, unserrated knife to cut your steaks. A sharp blade slices cleanly through the steak, without the need to 'saw' and enhances your whole eating experience.

Pan cooking steakPan cooking steak
Sirloin steak cutSirloin steak cut

 Product

Searing time per side (minutes) Minimum resting time (minutes) Imperial approx. total time (minutes)

 

Beef

Mini Steaks      
Rare - Medium-rare 1 - 1½ 4

 

6 - 8

Medium

2 - 3 3
Well done 3 - 4 2

 

Minute Ribeye/Sirloin/ Rump Steaks 110g

Rare - Medium-rare ½ - 1 3

 

5

Medium 2 2
Well done 1½ - 2 1

 

Fillet Medallions/ Rump Medallions/ Minute Rump Steaks 170g/ Ribeye Steaks/ Sirloin Steaks

Rare - Medium-rare 1 - 2 6

 

10

Medium 3 4
Well done 4 - 5 1

 

Pavé Rump Steaks/Fillet Steaks

Rare - Medium-rare 4 - 5 6

 

15

Medium 5½ - 6 4
Well done 7 - 7½ 1
       
Classic Steak Burgers - medium 3 - 3½ 5 - 6 10 - 20, juices must run clear
Seasoned/ Flavoured Burgers 5 - 5½ 8 - 10
Gourmet Burgers 4½ - 5 3 13, juices must run clear
Ox Liver 1 - 1½ 2 4 - 6

 

Lamb

Lamb Mini-Steaks
Medium 1½ - 2 4

 

8

Well done 2½ - 3 1

 

Lamb Valentines

     
Medium 2½ - 3 4

 

10

Well done 3½ - 4 1

 

Lamb Noisettes

     
Medium 3 - 3½ 4

 

10

Well done 4 - 4½ 1

 

Lamb Loins

     

Medium

3½ - 4 4

 

12

Well done 5 - 5½ 1

 

Barnsley Lamb Chop

4 - 5 5

 

15

Double Lamb Loin Chops

3 - 4 5 13

Lamb's Liver

¾ - 1 2  10

 

Pork NB. The juices must run clear

Pork Mini Steaks

 

2 - 3

 

1 - 2

 

1 - 2

Minute Pork Loin Steaks
Pork Loin Steak and Chops 4 - 5 5 15
Pork Fillet Medallions
Medium 1½ - 2 6 - 8

 

10

Well done 2½ - 3 4

 

Veal

Veal Escalope, 170g
Medium 2 - 2½ 4

 

8

Well done 3 - 3½ 1
Veal Rib, Club and T-Bone Steaks      
Medium 3 4 10
Well done 1 9 - 11
Veal Loin and Ribeye Steaks      
Medium 4½ - 5 4

 

14

Well done 6 - 6½ 1
Calf's Liver ¾ - 1 2 3½ - 4