Having your beef cut quickly fried on the pan will result in a nice sear on the surface and juicy meat inside.
In this post, we are going to introduce you to the best beef steak cuts for frying so that you will know what to look for the next time you go shopping.
When it comes to frying beef steak, it doesn’t mean that the meat will be deep-fried in hot oil like how you often cook chicken.
Beefsteak, when being fried, means that the meat will be quickly cooked in a hot skillet with little oil.
Therefore, it is essential to know what steak cut of beef is perfect for this cooking method.
Below are some tips that can help you choose the best beef for frying:
The beef comes in different sizes and thicknesses.
Therefore, you should look for the cut with a perfect thickness per your preference, but the one with a moderate thickness is best for pan-frying.
Since meat is quickly cooked, you shouldn’t opt for a very thick cut of beef.
Due to the thickness of the cut, you might end up with a burnt surface while the center of the meat cut might be still uncooked.
Another tip to have beef steak for frying is to look for a well-marbled cut.
Marbling fat is visible, and it looks like streaks of fat that are evenly distributed throughout the meat.
The more marbling fat there is, the more flavorful your steak will be when cooking on the skillet.
Grass-fed beef is known for being healthier and better than commercial grain-fed beef.
The cow that is raised without antibiotics, hormones, and fed an organic diet will produce higher-quality and healthier meat.
5 best beef steaks for frying
So what beef steak cuts are best for frying?
Refer to our suggestions below:
Ribeye steak is a classic cut for frying on the skillet.
It has a perfect marbling fat content and a tender texture with the most flavors coming out of the meat cut.
Ribeye steak is also one of the top-quality cuts of beef with a high price.
It can be cooked in different ways, but a quick-cooking method like pan-frying is perfect to feature the juicy and tender texture of the meat.
Our second suggestion of beefsteak for frying is a sirloin steak cut.
It comes from the primal loin, so it has a relatively lean texture.
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Thanks to the low-fat content and fewer connective tissues than other cuts of beef, a sirloin steak takes less time to cook while still being flavorful enough to satisfy even the pickiest eater.
Rump steak is a cut of beef that comes from the bottom half of the cow.
It is one of the least expensive cuts you can buy, and it’s very versatile in its ability to be cooked quickly on a skillet or slowly in a roasting pan with vegetables and spices.
If you’re looking for something budget-friendly but also delicious, rump steak may be perfect for you.
You can also use a tenderloin steak for your next pan-frying recipe.
Beef tenderloin is the leanest and most tender cut of beef, so it can melt in your mouth if properly cooked.
This is also the reason why beef tenderloin is one of the most expensive cuts of beef and is often served in high-end restaurants.
A T-bone steak, known as Porterhouse steak, is another good cut for pan-frying.
It often comes with a large and thick piece of meat, therefore, you should cook it a bit longer at a lower heat to make sure that you won’t burn the meat without leaving the meat inside being raw.
This cut is also sold at a reasonable price so you can add it to your menu without breaking your budget.
Giving a steak cut of beef a pan-fry is a quick and simple way to spice up your meal.
The hot, dry surface both sears the meat and seals in moisture while cooking it through at the same time.
This method also has less chance of overcooking than other methods like grilling or oven roasting which can result in tough and dried steak.
Normally, most steak cuts of beef like ribeye steak, tenderloin steak, rump steak, or a Porterhouse will work great for pan-frying.
Try out these steak cuts in turn to figure out what cut of beef steak works best for you.
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