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Frying steak

(11 Posts)
nappyaddict Thu 15-Jan-15 20:22:37

Does anyone manage to cook frying steak whole rather than sliced without it ending up as tough as leather?

I have tried using a marinade made with half a teaspoon of vinegar which is supposed to break down the sinew.

I have tried tossing it in baking soda and letting it rest for 20 mins, before rinsing off.

I have tried wrapping it in cling film and using a meat mallet to bash it to about 5mm thick.

I pat dry, season with black pepper, brush both sides with oil, fry on the highest heat possible for 1-3 mins in total then let it rest on a hot plate or wrapped in foil for 5 mins which apparently lets the muscle soften and relax.

CogitoErgoSometimes Thu 15-Jan-15 20:58:40

No. I've no idea what cut ends up in packets as 'frying steak' but I think it's a big old waste of time. Too thin and tough to fry. Too lean to braise. Go for thickish cut rump or sirloin with plenty of fat going through it, rub with olive oil, season and sear on a high heat for 2 or 3 mins each side.

LuisSuarezTeeth Thu 15-Jan-15 21:06:55

You can fry it for 10 seconds each side, then eat it. Be sure to have toothpicks on hand.

Nah, it's casserole steak, always a slow cook. Don't bother.

Bunbaker Thu 15-Jan-15 21:32:44

What cut are you using?

I usually buy sirloin. I heat the pan as hot as it will go, oil and season the meat and fry it for 2 minutes each side. I then let it rest for a few minutes before eating it. This gives me a medium rare steak with a piece of meat that is about 3/4 inch thick.

nappyaddict Thu 15-Jan-15 21:34:58

Frying steak.

Bunbaker Thu 15-Jan-15 21:47:39

My experience of "frying steak" is that it has always been tough. It is rather telling that it doesn't specify what cut of meat it is. I would use frying steak cut into strips in a stir fry or in fajitas, but not as a steak.

We don't eat meat very often these days so when we do we push the boat out and buy good quality meat from our local butcher rather than the supermarket.

CogitoErgoSometimes Thu 15-Jan-15 23:36:58

Frying steak is not a cut, it's a catch all description the way 'stewing steak' covers shin, clod, neck etc. I suspect it's something like topside or silverside cut thin and they're more suitable for roasting or pot roasting

nappyaddict Fri 16-Jan-15 19:19:23

It doesn't say what cut, that's all it says on the packaging.

IHaveBrilloHair Sat 17-Jan-15 16:22:38

No, it's crap, sorry!

LongDistanceLove Sat 17-Jan-15 16:26:45

I had some yesterday, it was Asda smartprice. Usually like boot leather, but this time I just dry fried it less than a minute each side, sliced it up and put it on top of my stir fry. I was suprised it was ok.

MisForMumNotMaid Sat 17-Jan-15 16:31:08

For frying steak I'd do what you are in brushing with oil and seasoning but i'd add a stage before of putting it in a bag and whacking it till truly tenderised with a meat mallet or rolling pin or if you haven't got either of those a broad headed hammer.

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