When using a flat frying pan seal the meat on both sides when pan is hot (not warm) about 10 to 20 seconds on each side. Place sealed meat aside and drain pan of any juice, and allow to heat up again, cook steak for around 3minutes on each side for medium rare, this will vary depending on cut and thickness. If the pan has too much juice after cooking the first side for 3 minutes, remove the juice before turning over.
Note – A griddle or grill type pan will do a better job of cooking the meat as it keeps meat juice away from meat and will therefore not have a boiling effect.
Rump – BBQ or hot pan
Scotch Fillet – BBQ or hot pan
Eye Fillet – BBQ or hot pan
Sirloin – BBQ or hot pan
T- bone – BBQ Grill side
Round – Hot pan / BBQ / casserole / curry / stir fry
Blade – Hot pan / BBQ / casserole / curry / stir fry
Round and Blade are not your typical house hold cuts of meat, they are not as tender as the fillets but have fantastic flavour. We love them as a quick easy steak on a rushed night or they make sensational stir fry’s and curries