How to prevent oil splattering when placing steak in pan?
Lately I've been trying to cook steak.
I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, the oil splatters and burns my hand.
I am wondering if I should dry the meat one more time right before I put it into the pan? But if I do that, then am I going to wipe the salt and pepper off the meat? Or what else can I do differently?
Best Answer
Three recommendations:
If you pat the meat with a paper towel, it will absorb some of the moisture without removing salt or other seasoning.
You need very little oil (if any) in the pan to fry a steak, since fat will melt out of the steak. Use less oil, or put the oil onto the steak rather than in the pan. Then there will be much less oil to spatter.
Use a tool such as a spatula or tongs to place the steak in the pan, so your hands are further from it.
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How do I stop my steak from splashing?
Dry your food before putting it in the pan An easy way to prevent this from happening is by patting your meat \u2014 or any type of wet food for that matter \u2014 dry with a paper towel or clean cloth towel before putting it in the pan, as Kitchenicious recommends.How do you keep oil from spitting in a frying pan?
Kitchen Kersplat: Tips to Reduce the SplatterHow do you cook steak without making a mess?
Cook your steaks in a cold, nonstick pan That's right \u2014 no preheating necessary! From there, the outlet says to continue to flip the meat every two minutes. Doing this ensures that the meat's temperature increases gradually, allowing a crust to build up on the outside without overcooking the inside.Should I put oil in pan before cooking steak?
Don't go putting your vegetable oil or sunflower oil straight into your frying pan. When cooking steak you need to oil the steak itself to ensure that perfect outer texture once cooked, and of course so it doesn't stick.This Secret Trick Will Stop Splattering Oil Forever
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Answer 2
A few things that might help avoid splattering:
- Let the steak come up to room temperature before patting dry and seasoning. This avoids extra condensation forming.
- When laying the steak in the pan, lay it "away from you". I.e., hold the steak at one end, lower the other end into the pan on the side nearest to you, then 'roll' the steak until the end you are holding reaches the side of the pan furthest from you.
- Oil the steak instead of the pan and suse tongs or a spatula, as dbmag9 suggests
Answer 3
Heat the pan with oil. Once you are ready to transfer the meat, hold the pan in an angle so that oil settles to one side. Place your meat cut on the side with no oil. let the meat get some temperature and you can then lower the pan. This also makes sure that your don't lose any flavour from the meat but removing moisture before hand.
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