Pan Fry Steaks - How hot?

Discussion in 'Food & Cooking' started by keith grima, Aug 7, 2015.

  1. keith grima

    keith grima

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    Ok simple questions guys, when you pan fry your steaks how hot do you keep your pan? Do you put it on your biggest burner on highest temperature or start of extremely hot then turn it slightly down? I mostly go for rare slightly to medium rare.
     
  2. pepper grind

    pepper grind

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  3. netyoda

    netyoda

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    I seal the steak both sides then on the edge in a VERY hot pan, then reduce the heat and let the centre warm through without cooking too much.

    A note after reading French Fries' comment below.  I don't use oil, just a hot cast iron skillet.  I melt some butter just before serving in the pan with the steak and spoon it over the steak.
     
    Last edited: Aug 7, 2015
  4. french fries

    french fries

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    It depends on the pan material. I use heavy pans such as carbon steel or stainless steel, so I like to preheat them for a few minutes and not just one minute. I usually set the burner on medium for 2 or 3 minutes, then once the pan is relatively hot I put the burner on medium high for another minute and then I pour the oil, and add the steak to the pan. 
     
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  5. teamfat

    teamfat

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    I'm in the oil the steak, not the pan camp. Really don't know if it makes any difference, just habit, I guess.

    mjb.
     
  6. mike9

    mike9

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    Me too I think it helps the seasoning stick to the steak better.  I use cast iron and get it hot - after that I either turn then baste, or into a 400 degree oven to finish before resting.
     
  7. chefsnotes

    chefsnotes

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    Cast Iron pan, smoking hot, let it heat up for like 15 minutes, if your pan is well seasoned no oil, if it isn't, oil the steak. I leave my steak at room temperature for at least an hour before I cook it. This allows the centre to rise to room temp and reduces overall cooking time meaning that if your steak is at room temp you can cook it in a smoking hot pan and it will be cooked perfectly inside and out. This way you end up with a beautiful brown exterior and a perfectly pink centre.
     
  8. keith grima

    keith grima

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    Hi guys thanks for the replies :) So basically I followed what you guys said I lowered the temperature down after I Seared it on both sides ... I tried it out with a veal rib eye (cowboy cut) =D turned out great !!!
     
  9. ed buchanan

    ed buchanan

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    Depends on what cut of steak and the thickness of the cut.
     
  10. keith grima

    keith grima

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    Ribeye / Sirlion 1inch to 1.5 imch