Keeping Pan-Frying Simple

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.