Pan Frying

How to Pan Fry

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How to Pan fry

is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan (although, in the case of a greasy food such as bacon, no oil or fats may be needed). As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature and time to retain the moisture in the food. Because of the partial coverage, the food must be flipped at least once to cook both sides.

Best Food to Pan Fry

RIB-EYE STEAKS
Large, slightly rounded 2.5cm thick steaks, cut from the eye of the fore rib. They carry a little more fat than other types of steak but are the most flavoursome.

Cuban Marinated Rib-Eye Steak Recipe

  1. Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  2. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
  • 1/2 teaspoon cumin seeds

  • 1/4 cup orange juice

  • 2 tablespoons vegetable oil

  • 2 tablespoons Montreal-style steak seasoning

  • 2 1/4 teaspoons lime juice

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 pounds beef rib-eye steaks