fillet. 5mins in micro. then fire it in deep fat frier for 20 seconds. superb, nicer if you dip it in batter first
And a Mars bar topping? Heathen. Ridged frying pan, very hot, few minutes each side to liking. Don't keep flipping, turn once to get charred look/taste. Save Mars bar for pudding.
Make sure you let the steak get to room temp before cooking, leave it out for a good 30-60 mins, then as said hot pan/skillet bit of oil cook per side (do not flip) until cooked to your liking, then let it rest for a good few minute on the plate before serving. It will continue to cook once off the heat, fillet is obviously a great cut very tender but I'm a rib-eye man at the moment lots of flavour.
Oil the steak not the pan, resting the meat is as important as the cooking, cooking time should =resting time.
Why? What is all this stuff about 'resting time'? I've often seen people recommend this, but I have no idea what the rationale behind it is and I have never seen it explained. Does anybody, or is it just an old wives' tale?
Resting let's the meat relax after all the heat. Meat will be more tender if you leave it (covered to keep the heat on) for a few mins for a steak or 25 mins for something like a leg of lamb
I always rest meat, it allows the proteins a chance to settle whilst allowing the blood/juices to also settle. Making the meat juicier and more evenly cooked.
From t'internet "this happens because as one surface of the meat hits the hot pan (or grill), the juices in that surface are forced away towards the center, increasing the concentration of moisture in the middle of the steak. Once the steak gets flipped over, the same thing happens on the other side. The center of the steak becomes supersaturated with liquid—there's more liquid in there than it can hold on to—so when you slice it open, all that extra liquid pours out. By resting the steaks, you allow all that liquid that was forced out of the edges and into the center time to migrate back out to the edges."
