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By Gary Rhodes
Published 2005
Why: Fast cooking seals in all the juices.
Best for: Steaks.
I use: A ridged griddle pan works superbly because it maintains an intense heat and the raised lines add that barbecue taste to meat cooked in the kitchen. If using a frying pan, it’s essential to use a non-stick one because beef can take on any flavours in a pan. If I’m cooking for numbers, I use two pans.
Prep: Brush the beef with a little oil, season and put straight into the pan.
Cook: You need a high heat to seal the beef immediately. Once you’ve done this, you can turn the heat down slightly to keep yourself in control of the cooking.
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