Talk

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.

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.

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.

Frying steak.

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.

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

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

No, it's crap, sorry!

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.

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.