When using an electric frypan, I cook steaks differently to when on the BBQ. In my big electric pan, I heat to high, then cook on a medium heat (7) and I turn the steak twice at certain stages of the cooking process.
I like my steak medium rare, whereas some may like it rare or blue and others prefer it not mooing at all; which is well done. I really enjoy it with my husband’s special garlic BBQ sauce. Sorry, none of that tomato or bbq sauce which my nieces and nephews love.
Also I choose grass-fed beef because the meat is tenderer and sweeter than grain fed beef. I have tasted the different because we have grown out our own beef; having been on a dairy farm. Some fun facts about Meat include it is high in protein; ‘feeds your muscles, good source of iron and carries oxygen in the blood to your cells’.
When I used to cook at the Innot Hot Springs Hotel I cooked on a huge, flat, cast-iron hot plate. I knew my steaks were good because people came back week after week. If one was too mooey for their liking – I gave it a bit more sizzle. Full-time work got in the way of my part-time; but I can still cook a mean steak.
Here is my step-by-step of how I cook a medium steak. Add more or less time, for well done or blue.
– from local butcher
- 2 grass-fed T/Bone Steaks
- 1 kg of sausages
- butter or olive oil
- electric frypan
- tongs or flipper
1. Pour oil or dab butter in heated electric frypan – first on high then turn down to medium (7) heat. Allow butter to heat.
2. When pan is hot, place sausages and T/Bone Steaks together. It should sizzle if hot enough.
3. Allow steaks to start to bleed through to the top before turning steak over. You should hear a good sizzling sound – medium heat.
4. Repeat step 3.
5. After the second turning over of steak, you see a tinge of pink moisture on the steak. This is the ‘medium’ steak stage.
6. Turn off, and allow to rest on a plate for a minute before serving.