Pan Fried Beef Steak
I made steak last night ( and I pan fried it to practice my pan frying skills ). I was not too happy with the result.
This is what I did -
1. I used beef topside steak. I let it thaw for some time because i was frozen, but I don't think the steak was totally thawed when I used it because it was still giving out a little bit of moisture, and I had to keep on patting it dry.
2. I used a non stick pan - heated both the pan and the oil (enough to coat the bottom of the pan and a little bit more) on medium-high heat.
3. I would have cooked it for about 3-4mins on each side.
This is how the steak turned out -
1. It was VERY tough!.
2. Outside was browned. The inside was pink but not that nice dry pink that you see in restaurants, it was more a watery pink!
So all in all I didn't enjoy the steak - mainly because it was very very tough.
What did I do wrong? and when cooking steak - approximately how long should you cook it on each side?