All you need to know about how to fry steak. Tips and technique to produce a perfect steak meal every time

A fried steak done just the way you like it has to be one of the finest meals you can eat anywhere. It is no surprise that so many people will put what is quite a simple dish at the top of their list of favorite meals.

How to fry a steak at home

Once you know how to fry a steak you will find it  quick and easy to do in your own kitchen. If you use the best quality ingredients your finished meal will be as good as any you might find in some of the most expensive restaurants.

Good quality steak is not one of the cheapest cuts so it is important to cook it the right way so that you can achieve the perfect meal not an expensive “misteak”. Using the right preparation and cooking technique you can make sure that the steak you fry will be just the way you like whether you prefer a well done steak or  a very rare “Blue”.

There are many different types of steak all with different flavours and textures. We list many of the different cuts in the listing below shows you the variations and cooking options to consider. We have plenty available in our shop – you can see more about where we source our premium dry aged scottish beef here >>

How to cook steak guide

There are lots of different methods, suggestions and techniques presented by many different chefs, cooks, TV shows and recipe sources. Debate rages on flipping or not; oil or none; seasoning before during or after? We have looked at most of them, tried quite a few and have come up with a solid selection of the best advice that you can use confidently.

So having bought your steak have a look at our guide and you will be able to achieve a great result from great ingredients. Storage, preparation and seasoning all play a big part before you even get to the pan temperature and frying times.

You can view our guide on how to fry steak here>>

Types of steak good for frying

Sirloin Steak comes from the same area as your Sunday roast but cut into steaks such as “T”-bone, Porterhouse and Entrecote. Prime cuts which are suitable for grilling, frying, stir-fries and barbecuing.

Beef Fillet also comes from this section. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or frying. Larger pieces are used for dishes such as Beef Wellington. Other names for cuts of fillet include Fillet Mignon, Tenderloin, Tournedos and Chateaubriand.

Thin Flank
Meat from this area is often known as “Skirt”,” Hanger steak” (or “Onglet” in France). It has plenty of fat marbling which makes it moist and flavoursome. This cut is often used in Mexican recipies such as Fajitas. Good for grilling, frying quickly as it is quite a thin cut

Although this is a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as tender. However many say that it has a far superior flavour than sirloin or fillet. Rump is suitable for quick cooking such as frying, stir-fry, grilling or the barbecue.

You can see more about all the different cuts of beef in our guide here >>

Order Our Beef Online

You can now order on-line and collect from the shop. Each order is fulfilled from our shop, the meat is sold by weight, and hand-picked or cut by us on the day of purchase.

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