Frying Juicy Steaks and Strips 101

By Mar 11, 2019 Tips & How-To's

This week (as many other weeks!) we have steaks and beef strips on the menu. Our beef is always the grass-fed New Zealand hormone-free and antibiotic-free kind with very low fat content.

Grass-fed beef is healthy, and we love to send it to our customers. Here’s how to make the most of it! Follow these easy steps and enjoy nicely caramelized and juicy meats, week after week.

Bring to room temperature and pat-dry with kitchen paper

The meat that we send is fresh, so if you need to freeze it for later use, go ahead! Just remember to let it slowly unfreeze in the fridge overnight.

Start by taking your steaks and beef strips out of the fridge 30 minutes before frying. Bringing the meat to room temperature increases the chances of achieving an evenly cooked juicy consistency.

Whether it’s beef steaks or strips that you’re cooking, it’s important always to pat dry the surface of the meat with kitchen paper. A wet surface is much more difficult to get caramelized than a dry one. This really applies for beef strips, too. For the perfect result, lay beef strips on a plate when you take them out of the fridge. If they are very wet, drain out the liquid first, then pat dry with paper.

If your recipe requires marinating or dry-rubbing, do it after the pat-dry.

Fry on preheated pan

This is probably the most crucial part of cooking meat. Heat a large frying pan, add oil, and then WAIT.

The frying pan has to get very hot before the steaks or strips go in. If the pan is not hot enough, the surface doesn’t close immediately. In other words, the meat will release its juices and start boiling in liquid rather than frying in oil. We all want our steaks and strips fried, not boiled! Don’t be afraid to brown your meat really well. Those dark brown bits are the best.

If you’re frying a steak that’s quite thick, you might want to bring the temperature down a notch right after you have added the steaks on a very hot pan and they have started to fry. If the temperature remains extremely high for the whole time, your thick steak might char on the surface while still remaining (too) raw in the middle.

Preheat your grill

If you have the chance to roast your meat on a grill, barbecue or braai, do it. It definitely adds a dimension! Just remember that the same rule applies to grilling as to frying. Preheat your grill well before adding the steak on it!

Let the meat rest

Your piece of meat has gone through a lot. Now, it’s time to let it rest. Lay the fried steak on a plate or chopping board. You can cover it lightly with a piece of foil, if you prefer a very hot steak. This is also the perfect time to season your steak generously with salt and black pepper.

When the surface of the meat is closed the right way in the beginning, most of the liquid will remain inside the meat and spread evenly into it during the resting time. So, when you finally dig in and cut your steak, the beautiful juices don’t start to run out too much. And you get to… that’s right, enjoy!