Fast fabulous pan-fry dishes

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Butcher Advice

Best meat cuts for pan-frying

Lamb cutlets are a great choice for pan-frying as they cook quickly and evenly.

Mediterranean lamb cutlets

Lamb and thyme cutlets with green bean salad


Lamb round or topside steaks are lean and tender, they both suit the pan-fry method, cook them to medium rare or medium.

Lamb, tomato and avocado open sandwich

Lamb and green bean salad


Beef rump is easy to pan-fry as a steak, or sliced into thin strips and quickly pan-fried .

Creamy beef stroganoff

Beef and pasta salad


Sirloin steaks can be pan-fried, cooked on a char-grill plate or pan, or barbecue.

Rosemary steak with a stir-fry of vegetables

Beef and bean salad


Buying tips

  1. Choose steaks of an even thickness for pan-frying, so they cook quickly and evenly.
  2. Don’t hesitate to ask the butcher to trim the fat from steaks or cutlets if you prefer.

Tips & Techniques

Before cooking

  1. Use a heavy-based pan for maximum heat retention.
  2. Pat meat dry if it has been defrosted or marinated to remove excess moisture.

Essential pan-fry steps

  1. Preheat the pan to moderately hot. Lightly oil the meat not the pan.
  2. Meat should sizzle when you add it to the pan. Keep the heat moderately high; this should be enough to keep the meat sizzling without burning.
  3. Cook one side until the first sign of moisture appears on the upper side, turn and cook other side. Turn once only.
  4. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the meat for a few minutes before serving.

The right pan for the job

Choose a pan that suits the number of pieces to be cooked, so the meat is not crowded in the pan, otherwise it will stew.


Also read more on:

How to pan-fry

Deglazing - what is it and why we do it

How to crumb meat

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