Choosing and Frying Steak

Frying steakWith some many cuts of steak available to consumers, it’s no wonder we are often overwhelmed by which cut to choose.  And when it comes to the option of frying steak, the choices are still huge.

So, to help you to decide we’ve come up with a quick guide to help you to choose the best steak for frying according your personal taste and preferences.


Best Cuts for Frying Steak

Like the joint, the Rib Eye steak is taken from the fore ribs and has a little more fat for a very juicy and flavoursome cut.

The T-bone is cut across the bone of the Sirloin and is both tender and tasty while Fillet Steak is the leanest and most tender of all steak cuts and lends itself to being cooked quickly and rare.

How to Fry Your Steak

When frying your steak, you should trim off most of the fat, leaving just a little on for flavour.  If stored in a refrigerator, take the steaks out 30 minutes before cooking to allow their temperature to rise a little, as putting cold steaks into a hot pan will cool it instantly.

Season the steaks on both sides with freshly milled black pepper but no salt, as this will encourage the juices to come out.

It is important to have the pan as hot as you can, so it has to be one with a thick, solid base to conduct the heat properly. Place the pan over direct heat turned to high and let the pan become very hot before you add just the smallest amount of oil or fat, about 1 teaspoon. Let this become shimmering hot.

Gently place the steak into the hot pan to sear the meat, sealing the edges and encouraging the juices to stay inside.

Use a tablespoon to press gently on the surface of the steaks, so that as much as possible is kept in contact with the heat of the pan. Some juices will escape but these can be kept in the pan to serve with the steak or incorporate into a sauce.

For a 1 inch (2.5 cm) thick steak, allow 1½-2 minutes on each side for rare; 3 minutes on each side for medium; and about 4 minutes on each side for well done.

For a fillet steak 1½ inches (4 cm) thick, give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done. Again, timings will vary due to the thickness of meat, but you can test with a skewer or the blade of a small knife, as you would when grilling.

Turn the steaks over at half-time only; the cooked side will look crisp and crusty.

Rest your steak for 5-10 minutes after cooking to keep all the juices within the meat as you cut and eat it.

Hugh Phillips Gower Butcher

All our beef products come from a local farm in Oxwich and the meat we sell in our shop is succulent, flavourful and delicious.

We stock a wide selection of steaks including Fillet, Rib-Eye and T-Bone steaks, which we highly recommend for frying.

Pop on down to our stall in Swansea market or order online from our website

One reply on “Choosing and Frying Steak

  • patattipner

    Thank you Hugh Phillips , We are in our seventies and we grew up with the good old fashioned stable faggots.

    We have tried a few over the years but what a load of rubbish.

    Tried your faggots recently and my goodness , you have got it spot on.

    Faggots, Roast Potatoes, Peas and Gravy……..YUM YUM.

    Thank you,

    Pat, and Paddy.


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