Steps to Perfectly Pan Fried Red Meat

Follow these simple tips to pan fry your beef, lamb, or venison to perfection every time.

1. Allow the lamb to come to room temperature before cooking.

Never cook meat cold. Instead, remove it from its packaging, cover, and leave it to bloom at least 10 minutes before cooking. Putting cold meat straight from the fridge into a hot pan results in uneven cooking and the loss of flavorful juices.

2. Season.

Always season just before cooking with salt and freshly ground pepper. So you can taste the flavour of the meat, keep it simple. Salt is important to get the delicious caramelisation on the outside when cooking, but salting too early will draw out the juices and can make it dry.

3. Oil the meat.

By oiling the meat instead of the pan, you're able to get the pan really hot without the oil burning.

4. Start with a hot pan.

By using a hot pan, you'll be able to sear the meat nicely without overcooking. Your meat should always sizzle when it touches the surface of the pan, grill, or BBQ.

5. Use a suitably sized pan so your meat is not crowded during cooking.

Using a pan that is too big reduces the pan temperature and slows the cooking process. Using a pan that is too small makes the meat broil.

6. Use tongs.

When cooking, use tongs instead of a knife or a fork to turn the meat. By using tongs, you prevent puncturing the meat and losing valuable and flavourful juices.

7. Let it rest a bit.

Allowing the meat to rest gives time for juices to redistribute themselves through the meat. Meat that has rested before being served will be juicier than meat that has not.

Credit to https://www.silverfernfarms.com/recipes-and-tips/tips/steps-to-perfectly-pan-fried-red-meat