Pan Frying Beef Steaks- There's two different models on pan frying beef steaks. 1. is the cook that uses some fat or oil in the pan. 2. The other is one that will not use any fats in the pan, (that's me), but will let a very well marbled piece of Choice or Prime cut melt in the pan without oil. Marbling means the fat content on the steaks, usually it is whitish inbetween the grains, look for these steaks and you will have a tasty juicy one.
Is there anything wrong with either models? No not at all. I've worked at some restaurants where the chefs trained us to use a little vegetable oil or canola oil in the pan usually a stainless steel pan. Pros don't use nonstick teflon. The reason why some chefs use oil or fats is because they want the extra fat in the pan when making a pan sauce, but, if you have a well marbled piece of beef like a Choice or Prime Kobe Rib Eye, you will not need oil or fats in the pan. I've pan fried even the most average of New Yorkers or Rib Eyes, and the fats that comes out of the meat is incredible, the beef has to be totally lame for it not to bring about some melted fat which is all of the flavors.
Also no matter which model you decide to utilize, the cuts of the meat should be no thicker than an inch. Now if you are making some Chateau Briand or a thick Filet Mignon, sear it in the fry pan, and finish it off in an oven at 375 to 400 dg F. for a few minutes. Some of these cuts can range up to 2 inches, that's thick, and the pan will not cook it well, just sear it and finsih it off in the oven.
Remember to only use stainless steel pans without plastic or rubber handles in the event you need to finish off anything in the oven. To hold a hot pan, use dry dish clothes at the handles. If you decide to use a Teflon pan, it will work, but it won't be as useful for making a sauce or gravy, you can't scrape the fond on a nonstick pan.
Also, keep your meats stored at 40 dg. F or below before using. When ready to use, let it reach room temperature before cooking, don't use cold meats it won't cook well, bring the meats up to room temperature, but don't leave it out too long.
Using an instant read thermometer, sticking the probe into the thickest part of the beef steak, the temperatures should be around 135 dg. F. for medium 145 dg F for medium well and 150 dg F. plus for well done.
Developing a nice browned crust on the outside of the steaks aids in keeping the juices from spilling out of the steaks. But some people I've cooked for don't want that crust, they feel that it's burnt, so everyone has their own opinions on how steaks should be cooked in a frying pan.
Some of these cuts are great for pan frying.
Rib Eyes w/out bone, it sits better in the pan without the bone.
New York w/out bone, same as the rib eye without bone it sits better in the pan.
Sirloin
Flanks- Fried to perfection and then cut across the grain fairly thin.
Chucks- Though on the chewy side, if sliced thin, chucks are pretty good and inexpensive.
Always preheat your pans for a few minutes over medium-high heat, turning it up higher if need be, but always try and cook the steaks over medium-hight heat. Thinner cuts will cook faster so if you got a thin steak keep an eye on it, cooking it too long will dry it up, unless someone wants it very well done, than do it, other than that to prevent over cooking a thin piece just keep an eye on it all th time.
Good luck!
Is there anything wrong with either models? No not at all. I've worked at some restaurants where the chefs trained us to use a little vegetable oil or canola oil in the pan usually a stainless steel pan. Pros don't use nonstick teflon. The reason why some chefs use oil or fats is because they want the extra fat in the pan when making a pan sauce, but, if you have a well marbled piece of beef like a Choice or Prime Kobe Rib Eye, you will not need oil or fats in the pan. I've pan fried even the most average of New Yorkers or Rib Eyes, and the fats that comes out of the meat is incredible, the beef has to be totally lame for it not to bring about some melted fat which is all of the flavors.
Also no matter which model you decide to utilize, the cuts of the meat should be no thicker than an inch. Now if you are making some Chateau Briand or a thick Filet Mignon, sear it in the fry pan, and finish it off in an oven at 375 to 400 dg F. for a few minutes. Some of these cuts can range up to 2 inches, that's thick, and the pan will not cook it well, just sear it and finsih it off in the oven.
Remember to only use stainless steel pans without plastic or rubber handles in the event you need to finish off anything in the oven. To hold a hot pan, use dry dish clothes at the handles. If you decide to use a Teflon pan, it will work, but it won't be as useful for making a sauce or gravy, you can't scrape the fond on a nonstick pan.
Also, keep your meats stored at 40 dg. F or below before using. When ready to use, let it reach room temperature before cooking, don't use cold meats it won't cook well, bring the meats up to room temperature, but don't leave it out too long.
Using an instant read thermometer, sticking the probe into the thickest part of the beef steak, the temperatures should be around 135 dg. F. for medium 145 dg F for medium well and 150 dg F. plus for well done.
Developing a nice browned crust on the outside of the steaks aids in keeping the juices from spilling out of the steaks. But some people I've cooked for don't want that crust, they feel that it's burnt, so everyone has their own opinions on how steaks should be cooked in a frying pan.
Some of these cuts are great for pan frying.
Rib Eyes w/out bone, it sits better in the pan without the bone.
New York w/out bone, same as the rib eye without bone it sits better in the pan.
Sirloin
Flanks- Fried to perfection and then cut across the grain fairly thin.
Chucks- Though on the chewy side, if sliced thin, chucks are pretty good and inexpensive.
Always preheat your pans for a few minutes over medium-high heat, turning it up higher if need be, but always try and cook the steaks over medium-hight heat. Thinner cuts will cook faster so if you got a thin steak keep an eye on it, cooking it too long will dry it up, unless someone wants it very well done, than do it, other than that to prevent over cooking a thin piece just keep an eye on it all th time.
Good luck!
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