Juicy panfried sliced steak.
- Defrost your steak to room temperature.
- Rub your steak with your favourite olive oil. I used De Rustica Estate Intense because of its strong flavour. Willow Creek also has many flavours to choose from.
- Rub your steak with Funky Ouma's African Rub, Oryx coarse black pepper and Shiraz.
- Start frying it in your pan. If you have a cast-iron pot, use that. Turning the steak every 30 seconds. Spoon the juice that will develop in the pan over your steak regularly. If it looks dry, add more olive oil.
- When your steak has reached the doneness you prefer, remove from the pan en let it rest for 10 minutes. Cut it into strips of the desired thickness and spoon the juice over just before serving.
The finger and hand test to test the doneness of meat Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (Check this out the next time you have a raw steak to cook.) Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.) Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like. Gently press the tip of your middle finger to the tip of your thumb. This is medium rare. Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare.