Why do you want to fry steak in striped pan?
When frying meat, gravy will flow out, especially beef. If there is too much oil, it will not work if it is soaked in meat. So there should be these raised stripes to let the excess juice flow down and keep the temperature of the meat surface. The most important feature of striped cast iron wok is that it can make food have charming baking marks.
Which brand of striped pot is good?
Brand:
Most brands of cast iron pots are available, such as Staub, LeCreuset and Lodge. Just search GrillPan directly. Even Taobao has some domestic nameless frying pans. In terms of uniform distribution of pores, brands such as Staub, LC and Lodge have been making cast iron pots for a long time.
Size:
10.5 inch (about 26.5 cm) Rocky square frying pan is suitable for home use. Unless you use a wok to make a concave shape, it is recommended to buy a large one instead of a small one. It is best to put down the big ingredients at one time, and the small ingredients can be spread out in the pot at one time without frying several times.
No matter what brand you buy, it is recommended to buy a pot with a higher wall. When frying in this way, the juice of oil or ingredients is not so easy to overflow, and it will be better to clean.
How to fry steak in striped pan
The method of frying steak in corrugated cast iron pot is to heat the pot first, and put the steak directly without putting oil. When the steak is ripe, the high heat is directly transferred to the steak through the prominent corrugated lines instead of frying in oil. Moreover, the excess oil on the surface of the steak will flow down into the corrugations and will no longer gather on the surface of the steak, so that the steak will not be as greasy as fried, and there will be no large-scale frying. The beautiful grid pattern on the steak is also very similar to the steak made by iron grill in high-end restaurants.
preheating time
The preheating time of cast iron pot needs to be mastered by yourself (related to the firepower of your own gas stove), and the time in this paper is for reference only. If the beef sticks to the pan or the fried steak is raw when turning over, it means that the preheating time is short. Please increase the preheating time 1-2 minutes as appropriate.