The perfect steak from your WOLL grill pan
- Pat steak dry before frying
- Heat the Woll steak pan and add a little highly heatable fat
- The pan needs to be really hot, as at high temperatures the muscle cell membranes on the surface of the meat break, which enables the sugar molecules contained in the meat to combine with proteins and form a delicious brown crust
- You can tell whetherthe pan is hot by putting the handle of a wooden spoon into the oil and seeing if bubbles form on it.
- Beef should be seared on both sides (but not burned!) so that it turns an attractive colour, smells good and forms a crust.
- Then fry for a further 3-4 minutes per side (depending on thickness)on a medium heat until the juice runs from the surface. Finally wrap inaluminium foil and leave to stand for a few minutes so that the meatjuices can continue to disperse. For very thick pieces of meat (such asfillet of beef) allow the meat to continue cooking in the oven at a lowheat (approx. 90 degrees) for a further 10 minutes.
- Other tips• Never prod or turn the meat with a fork or the meat juices will escape!
• While the meat is standing or slowly finishing cooking in the oven, you can make a wonderful sauce in the frying pan using the cooking residues, stock, wine and cream.• Always season pieces of meat which have been roasted for a shorttime AFTER cooking them, as salt removes water from the meat andpepper can sometimes burn during frying.