Pan frying

Prepare the meat

About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your meat on a board in a single layer. This will allow the meat to come to room temperature.

Preheat the pan

Make sure your griddle or frying pan is preheated to a high temperature before you start to cook your steaks, it should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause the meat to become tough. We would recommend adding a little olive oil to the pan.

Cook to your liking

Cook on one side first, and then the other. Turn your meat gently and only once to avoid letting out precious juices and drying the meat out. Be careful not to overcook as this can make the meat dry and tough. We recommend cooking red exotic meat steaks to medium - medium rare. Tip: If possible, use a meat thermometer to check the internal temperature of your meat Rest your meat

During resting, the juices move evenly through the whole steak and the full flavour and tenderness develops. Place the meat on a rack so it doesn’t lie in its own juice, cover with foil and leave in a warm place. Tip: The steak will still finish cooking slightly during this resting period, so factor this into your cooking times.

Use a good knife

Always use a razor-sharp knife to cut your steaks. A sharp blade slices cleanly through the steak.

How to pan fry Kezie Steaks