Pan fried steak

My family loves eating steak but it is so expensive in the restaurants. I first tried cooking steak many years ago but it turned out dry and almost burnt because the recipe said to fry in a dry pan and not to turn until it is cooked on one side. Also I seasoned with herbs and pepper which got burnt in the high heat. Since then, I use a little oil to sear the steak which made it very juicy and tender.

Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large single muscle and can be cooked quickly over high heat. A T-bone steak includes the rib bone but suits fast cooking because it has fillet steak on one side and sirloin on the other. When possible, choose steaks that have been cut evenly thick or thin, which makes cooking times more reliable and eating much more pleasurable. Resting time is as important as cooking time, as this allows the juices brought to the surface by the high cooking heat to redistribute back into the meat which also relaxes and becomes more tender.  

Ingredients 

About 150 gms steak per person

I use rump steak because it is half the price of tenderloin but it tastes super beefy, juicy, and flavourful.

This piece of steak is about 300 gms and only costs RM 24.00.

I like to trim off the fat as it will cause a lot of smoke when cooking.

Generously season all sides of the steak with sea salt 1 hour before cooking.

The salt helps to tenderise the meat.

Heat the pan first.

To test the heat, place a drop of water on the pan.

The pan is hot enough if it dances for a second before disappearing.

Put in the vegetable or groundnut oil and heat until smoking hot.

Put in the steak and sear for 3-4 minutes on the first side.

Flip the steak over and let it brown on the other side.

How long to cook the steak will depend on the thickness of the steak and how the person eating it wants it done.

Add the butter and swirl around the pan.

Baste for about 3 minutes, then flip and baste the other side for about 15 seconds.

Baste the sides of the steak as well.

Add any herbs on the steak just before removing it from the pan if you like to have herbs on it.

The steak will continue cooking for a few minutes after it is removed from the heat. When the steak is ready, place it on a plate and gently cover with a piece of aluminium foil. Let it rest for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out.

Serve with a salad or cooked vegetables during confinement.