Do you also dream of cooking meat at home that tastes just as good as what you get at a restaurant? It’s actually not as hard as you might think! Pan-frying meat is an easy way to make a really delicious cut, but there are a few important details that determine the result. The right temperature, a good frying pan, and a little patience make a big difference.
Here we go through how to pan-fry the perfect cut of meat, whether you want to cook entrecôte, strip steak, or other beef.
Choose the right cut
To succeed with pan-fried meat, a big part is choosing a good cut, preferably with nice marbling, that is, intramuscular fat. It makes the meat juicier and adds more flavor. Entrecôte is often a good choice because it has lots of flavor and therefore works well for pan-frying, but tenderloin, strip steak, and other cuts often work just as well.
How to pan-fry meat
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Take the meat out well in advance before cooking so it has time to reach room temperature.
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Pat the meat dry with paper towels to remove moisture.
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Season the meat generously on both sides about 10-15 minutes before you cook it.
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Heat a frying pan until it is really hot and add oil. Put in the meat and let it sit in the pan until the surface browns.
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Turn the meat when it has a nice seared crust. It’s best to use kitchen tongs instead of a fork so you don’t pierce it. That helps keep it juicy.
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When the meat has browned nicely on both sides, you can lower the heat slightly.
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Add a knob of butter, a few crushed garlic cloves, and fresh thyme.
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Use a spoon to baste the meat with the melted butter while it cooks. It adds more flavor and a classic restaurant feel.
How long should you cook meat?
Entrecôte should preferably be cooked over high heat so it gets a clear sear. For a normal-sized slice of entrecôte, a few minutes per side is often enough, depending on thickness and how well done you want the meat.
To get the meat just the way you want it, it’s a good idea to use a thermometer. Cooking time depends on the internal temperature you want and how well done the meat should be. Also remember that the temperature often continues to rise after you take the meat out of the frying pan to rest.
Internal temperatures for cooked meat:
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Rare: 50-54 °C
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Medium rare: 55-57 °C
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Medium: 58-60 °C
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Well done: 65-70 °C
Here you’ll find internal temperatures for grilled meat, chicken, and fish.
Tip! Let the meat rest before serving
When the meat is done, it’s important to let it rest for a few minutes before slicing it. That gives the juices time to redistribute and makes the result juicier.
Place the meat on a gastro tray or a cutting board while it rests. Don’t cover it too tightly, because the steam can make the crust soft. Serve the meat with crispy homemade fries and a tasty sauce.