Pan-Frying

Pan-Frying

When the grill isn’t an option, you can pan-fry Chairman’s
Reserve
® Certified Premium Beef to cook up the same
delicious cut of beef. Use these instructions for simple
stovetop sizzle.

THE BASICS

Before adding beef, heat a nonstick skillet for 3 – 5 minutes
over medium heat.

Season beef directly from the refrigerator with your favorite herbs and spices before placing in the preheated skillet.

Do not overcrowd beef in the skillet. Do not add oil or water. Do not cover.

If the cut is 1 inch or thicker, turn it occasionally.

In a pinch

If skillet splatter is a concern, just place a metal colander over the pan. Don’t worry; this doesn’t count as covering the skillet.

try it out
  • Ribeye Steak, bone-in and boneless
  • Tenderloin Steak, Filet Mignon
  • NY Strip Steak
  • Tri-tip Steak
  • Round Tip Steak, thin cut
  • Top Round Steak
  • Flank Steak
  • Cubed Steak