[Update my dinner status], I'm making this tonight.
10 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 16 Active Time: 0 : 16
US/Metric: [convert to metric]
Ingredients
- 4 steaks
- 1/4 teaspoon oil
Preparation
Remove steaks from fridge at least 15 minutes before cooking. Heat oil in a fry pan on medium heat, then when heated place steaks in fry pan making sure that there is room between each one and cook (depending on thickness ) for about 1 minute each side for very thin pounded steaks and up to 6 minutes each side for thick steaks. I used Blade Steak as not only is it cheaper than Rump but I like the taste of it better. ( Tips for thick steaks ) 1: Shake the pan a little while cooking and move the steaks around without turning them to make sure they are not sticking and also that they are cooking evenly. 2 : Only turn the steaks over once and that is when you think they are cooked to your liking on the underside. 3 : Look at the top of the steaks to see if any juices are coming through to the top and if so and you like them medium rare then turn them.
