Master the Art of How to Fry Tenderised Steak with These Easy Steps

Tenderised steak, with its delicate texture and ability to cook quickly, is a popular choice for busy weeknight dinners. But mastering how to fry tenderised steak can be tricky. Overcook it, and you’ll end up with a dry, tough piece of meat. Cook it too little, and you’ll be left with a raw, chewy center. This guide will walk you through the process, from selecting the right cut to achieving perfect sear and ensuring juicy results.

Choosing the Right Cut

The first step to frying a tenderised steak is choosing the right cut. Tenderised cuts are usually tougher cuts that have been mechanically broken down to make them more tender. While any cut can be tenderised, some are better suited for frying than others. Here are some popular choices:

• Flank steak: This is a flavorful cut that is often used for stir-fries and fajitas. It’s lean but can be a bit tough, making it a good candidate for tenderising.
• Skirt steak: Another flavorful cut, skirt steak is known for its long, thin shape. It’s perfect for grilling or frying, and it benefits from tenderising to make it more tender and easier to chew.
• Round steak: This is a budget-friendly cut that can be tough if not cooked properly. Tenderising helps to break down the muscle fibers, making it more tender and juicy.

Prepping Your Steak

Once you’ve chosen your cut, it’s time to prep it for frying. Here are some essential steps:

• Pat dry: Use paper towels to pat the steak dry. This will help it to brown properly and prevent steam from forming during cooking.
• Season generously: Season the steak liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
• Let it rest: Allow the steak to rest at room temperature for about 30 minutes before frying. This will help it to cook more evenly.

Choosing the Right Pan

The type of pan you use will also impact the outcome of your fried steak. A cast iron skillet is ideal, as it heats evenly and retains heat well, creating a beautiful sear. However, any heavy-bottomed pan will do.

Heating Your Pan

Before you add the steak, heat your pan over medium-high heat. You want the pan to be hot enough to sear the steak quickly, but not so hot that it burns. You can test the heat by adding a few drops of water to the pan. If the water sizzles and evaporates quickly, the pan is ready.

Frying Your Steak

Now, it’s time to fry your steak! Here’s how:

• Add oil: Add a tablespoon or two of oil to the hot pan. Use a high-heat oil like grapeseed or avocado oil.
• Place the steak: Carefully place the steak in the pan, making sure not to overcrowd the pan.
• Sear: Cook the steak for 2-3 minutes per side, or until it has a nice brown crust.
• Reduce heat: Reduce the heat to medium-low and continue cooking for another 2-3 minutes per side, or until the steak reaches your desired level of doneness.

Checking for Doneness

There are several ways to check for doneness:

• Touch test: Press the center of the steak with your finger. If it feels soft, it’s rare. If it’s springy, it’s medium-rare. If it’s firm, it’s medium.
• Internal thermometer: Use a meat thermometer to check the internal temperature of the steak. Rare is 125°F, medium-rare is 130°F, medium is 140°F, and well-done is 160°F.

Resting Your Steak

Once the steak is cooked to your liking, remove it from the pan and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Serving Your Tenderised Steak

Serve your fried tenderised steak with your favorite sides, such as mashed potatoes, asparagus, or a green salad. Enjoy!

The Art of Resting: Why It’s Crucial for Tenderised Steak

You might be tempted to dig in immediately after frying, but resist the urge! Resting your tenderised steak is crucial for several reasons:

• Retaining Juices: During cooking, the muscle fibers contract, squeezing out the juices. Resting allows the fibers to relax, allowing the juices to redistribute throughout the meat. This results in a more flavorful and tender steak.
• Even Cooking: Resting also allows the steak to cook more evenly. The heat from the pan continues to cook the steak even after it’s removed, ensuring that it’s cooked through to the center.
• Enhanced Flavor: As the steak rests, the flavors meld and intensify, creating a more complex and satisfying taste.

Frequently Discussed Topics

Q: Can I tenderise my steak at home?

A: Yes, you can tenderise your steak at home using a meat mallet or a fork. Simply place the steak between two sheets of plastic wrap and pound it gently with the mallet or fork. Be careful not to over-tenderise it, as this can result in a mushy texture.

Q: What are some good seasonings for tenderised steak?

A: Some good seasonings for tenderised steak include salt, pepper, garlic powder, onion powder, paprika, chili powder, and cumin. You can also use a pre-made steak seasoning blend.

Q: How long should I fry a tenderised steak?

A: The cooking time for a tenderised steak will vary depending on the thickness of the steak and the desired level of doneness. A general rule of thumb is to cook it for 2-3 minutes per side for medium-rare. Use a meat thermometer to check the internal temperature for accuracy.

Q: What are some good side dishes for tenderised steak?

A: Some good side dishes for tenderised steak include mashed potatoes, asparagus, green beans, roasted vegetables, and a green salad. You can also serve it with a sauce, such as chimichurri or béarnaise.

Q: What are some tips for avoiding a tough, dry tenderised steak?

A: To avoid a tough, dry tenderised steak, make sure to cook it over medium-high heat, don’t overcook it, and let it rest for 5-10 minutes before slicing. You can also marinate the steak in advance to add flavor and moisture.