What To Know
- The sizzle of a pan, the aroma of herbs, and the anticipation of a perfectly cooked steak – there’s something undeniably satisfying about frying eye fillet steak.
- A knob of butter melted in the pan after the steak is removed creates a rich and flavorful sauce.
- A simple pan sauce can be made by adding a splash of red wine or stock to the pan and deglazing it with a wooden spoon.
The sizzle of a pan, the aroma of herbs, and the anticipation of a perfectly cooked steak – there’s something undeniably satisfying about frying eye fillet steak. It’s a dish that can be enjoyed on a weeknight or dressed up for a special occasion. But achieving that coveted golden crust and juicy, pink center requires a little finesse. This guide will walk you through the process step-by-step, empowering you to master the art of frying eye fillet steak.
Choosing the Right Steak
The journey to a delicious steak begins with selecting the right cut. Eye fillet, also known as tenderloin, is renowned for its tenderness and rich flavor. Look for a steak that is evenly marbled with fat, as this contributes to its juiciness and flavor. Aim for a thickness of around 2-3 cm for optimal results.
Preparing the Steak
Once you’ve chosen your star ingredient, it’s time to prepare it for its transformation.
- Pat it dry: Use paper towels to thoroughly pat the steak dry. This helps achieve a crisp crust.
- Season generously: Salt and pepper are the staples, but feel free to experiment with other seasonings like garlic powder, paprika, or even a pinch of chili flakes.
- Rest at room temperature: Allow the steak to rest at room temperature for about 30 minutes before cooking. This ensures even cooking and prevents the center from being cold.
Heating Your Pan
The key to a perfect crust is a screaming hot pan.
- Choose the right pan: Cast iron or stainless steel are excellent choices for frying steak.
- Heat over high heat: Let the pan heat up for a few minutes until it’s smoking hot. You can test the heat by spritzing a few drops of water on the pan – it should sizzle and evaporate immediately.
- Add oil: Use a neutral oil with a high smoke point like grapeseed, avocado, or canola oil. Add enough oil to coat the bottom of the pan.
Searing the Steak
Now comes the exciting part – searing the steak.
- Place the steak in the pan: Carefully place the steak in the hot pan, making sure not to overcrowd the pan.
- Don’t touch it: Resist the urge to move the steak around for the first 2-3 minutes. This allows the steak to develop a beautiful crust.
- Flip it: After 2-3 minutes, use tongs to carefully flip the steak. Sear the other side for another 2-3 minutes.
- Reduce the heat: Once the steak is seared on both sides, reduce the heat to medium-high.
Cooking to Your Desired Doneness
The final stage is cooking the steak to your desired doneness.
- Use a meat thermometer: The best way to ensure accurate doneness is to use a meat thermometer.
- Rare: 125°F (52°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (65°C)
- Well-done: 160°F (71°C)
- Rest the steak: Once the steak reaches your desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Finishing Touches
To elevate your fried eye fillet steak to new heights, consider adding a few finishing touches.
- Herbs and spices: A sprinkle of fresh herbs like rosemary or thyme adds a burst of flavor.
- Butter: A knob of butter melted in the pan after the steak is removed creates a rich and flavorful sauce.
- Sauce: A simple pan sauce can be made by adding a splash of red wine or stock to the pan and deglazing it with a wooden spoon.
Elevate Your Steak Game: Tips and Tricks
- Don’t overcook: Overcooked eye fillet steak becomes tough and dry. It’s best to err on the side of undercooked.
- Use a sharp knife: A sharp knife ensures clean cuts and prevents tearing the steak.
- Serve with sides: Complement your steak with delicious sides like roasted vegetables, mashed potatoes, or a salad.
A Final Word on Frying Eye Fillet Steak: Beyond the Plate
Frying eye fillet steak is more than just a cooking technique; it’s an opportunity to explore your culinary creativity. Experiment with different seasonings, sauces, and sides to find your perfect combination. Remember, the key to a successful steak is understanding the fundamentals, but the artistry lies in the details. So, embrace the process, enjoy the sizzle, and savor the flavor!
Basics You Wanted To Know
1. What are the best sides to serve with fried eye fillet steak?
Roasted vegetables, mashed potatoes, creamy polenta, asparagus, sautéed mushrooms, or a vibrant salad are all excellent choices.
2. Can I fry eye fillet steak in a skillet?
Absolutely! A skillet is a great alternative to a cast iron pan. Just ensure the skillet is heavy-bottomed and heats evenly.
3. How do I know if my steak is cooked to my desired doneness?
The best way to determine doneness is with a meat thermometer. Alternatively, you can use the touch method: press on the center of the steak. Rare will feel soft and squishy, medium-rare will feel slightly firm, and well-done will feel firm.
4. What should I do if my steak is overcooked?
While it’s best to avoid overcooking in the first place, if it happens, try slicing the steak thinly to make it more tender. You can also serve it with a flavorful sauce to mask any dryness.
5. Can I freeze eye fillet steak?
Yes, you can freeze eye fillet steak for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight before cooking.
