Pan-frying is simple and offers Australian beef lovers the
opportunity to experiment with many flavors and styles of cooking. From
simply cooking a steak to creating stir-fries and pastas — all are
possible using Australian beef and a frypan.
Pan-frying and sautéing are similar except that a little more oil is
used in pan-frying. High heat is used to sear the meat, creating a
flavorful browned crust. Why don't you try one of the following recipes
at the right as a basis to create your very own pan-fried beef dish?
Pan-Frying Tips
- The cuts of beef do not have to be thin, however, the cooking process may require more time.
- If you're preparing your own beef for stir-frying or pasta,
cut it across the grain of the meat. Slicing across the grain gives a
tender result.
- Prepare your ingredients before you heat your frypan.
- Cut all your ingredients into even-sized pieces so they all cook within the same time period.
- The oil should sizzle when the meat hits the pan: if it doesn't sizzle, the pan and oil are not hot enough.
- Steaks up to an inch thick are good candidates for pan-frying, either as a whole or in pieces.
- Steaks may be fried to any degree of doneness you like, but
the internal temperature should reach 115°F (45°C) to ensure that
harmful bacteria have been destroyed.
- A meat thermometer can check the internal temperature of a whole steak.
