PAN-FRIED ANGUS
For this cooking method the most important thing is to use a good, heavy pan that can be heated. The best is one made of wrought iron and enamel. For roasting, the meat must be at room temperature. Depending on preference the steak can be basted with oil.
Allow the pan to heat without fat, then add a little fat/oil. To test if the fat is hot enough, use a small corner of a steak. By the time it starts sizzling it’s hot enough. Then add the steaks, spacing them out in the pan. Don’t change the temperature, leave to fry until bloody flecks appear on the surface.
When the steak pulls away slightly from the bottom of the pan turn it over to the other side. After removing from the pan season with salt and pepper. Leave the meat for 2-3 minutes wrapped in aluminium foil. This keeps the heat from the outer layer and directs it inwards, continuing the cooking process even after the meat has been removed from the fire. Be careful not to let it get cold, a steak is best enjoyed hot.
