Page 85 - YC Cooking School

Mastering Meat 1

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Top tips for frying

The perfect steak needs the perfect pan
Heavy cast iron or stainless steel pans are best, as well as pans with reinforced
bases. Ideally, all of them should have handles and lids that allow them to be put
into a hot oven. Thin flimsy pans are a no-no because they heat up too quickly,
buckle and don’t disperse heat evenly.
Quality, quality, quality

Buy the best cuts of meat you can afford because the quality of the meat you fry
will have a direct effect on the result.
Make sure you’re using the correct cut
Because frying is a fast cooking method, it’s suited to prime cuts or, in the case
of poultry, breast meat. When stir-frying it’s best to use thin strips of lean meat.
Think surface area
Use cuts of meat that have flat surfaces (like steaks or chops), as you want the
maximum amount of surface area to come into contact with the frying pan.
Prime cuts for frying
Beef: fillet, rump, sirloin, T-Bone (fillet & sirloin on the bone), wing rib (sirloin on

the bone), rib eye, prime rib (rib eye on the bone)
Lamb: fillet, chump, loin, cutlet, loin chop, saddle, leg steak
Pork: fillet, loin, loin chop
Venison: fillet, rump, loin, saddle
Non-prime cuts for frying
Beef: Hanger, skirt/bavette, flat iron

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