Tillie Doyle
Pan-frying is a popular cooking method, but it can be tricky to get right. One of the challenges is knowing how to season the food properly. Some people wonder if they can use a dry rub when pan-frying, as they worry that the spices will burn and interfere with the searing process. However, others argue that the mass of the meat absorbs much of the heat, preventing the spices from burning. In addition, when searing meat, it is important to ensure that the surface water has evaporated, as this can prevent browning. While dry rubs are commonly used with grilling, they can also be used with other cooking methods, such as pan-frying, especially when paired with breading or binder.
Can you pan-fry with a rub?
| Characteristics | Values |
|---|---|
| Possible | Yes |
| Best Meat | Chicken |
| Best Pan | Cast iron |
| Oil Type | High smoke point oil |
| Oil Examples | Peanut, canola, corn, vegetable |
| Oil Quantity | 2 tablespoons |
| Butter | Optional |
| Spice Burn | Possible |
| Spice Mess | Possible |
| Spice Browning | Possible |
| Spice Flavour | Enhanced |
| Spice Penetration | Slow cooking methods |
| Spice Storage | Airtight container |
| Spice Shelf Life | 1-2 years |
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What You'll Learn
Pan-frying steak
Pan-searing is the best and easiest way to cook a steak. Here is a step-by-step guide to pan-frying a steak like a restaurant chef.
Preparation
Before you start cooking, prepare the steak by patting it dry with paper towels. Season the steak with salt and let it rest, uncovered, in the fridge for around 45 minutes. The salt will draw out moisture, and this will help you achieve a good crust sear. After 45 minutes, pat the steak dry again with paper towels.
Cooking
Use a medium stainless steel or cast-iron skillet for cooking the steak. Avoid using a non-stick or aluminium pan as they are not suitable for achieving a good crust. Place the pan over medium-high heat and add some oil. When the oil is shimmering and just about to smoke, carefully place the steak in the pan, releasing it away from you to prevent oil splatters. Press the steak down just as it hits the pan to ensure it makes contact with the surface.
Leave the steak undisturbed for a few minutes to develop a brown crust. When the bottom is deep brown, flip the steak and add butter and thyme sprigs to the pan. For a thick-cut steak (around 1 1/2"), cook for 5 minutes before flipping. For a standard-cut steak (around 1"), cook for 2 to 3 minutes before flipping.
Resting
Transfer the steak to a cutting board and let it rest for at least 5 minutes. The steak will continue to cook as it rests. If you want a medium-rare steak, cook it to an internal temperature of 125°F. For a final temperature of 130°F, remove the steak from the heat at 125°F and let it rest for 5 minutes.
Serving
Slice the steak against the grain and serve. For a steakhouse presentation, slice the steak at an angle.
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Pan-fried chicken breasts
Ingredients
- 2 chicken breasts
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Italian seasoning
- Paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons flour
- Butter
Method
Firstly, slice the chicken breasts in half to make 4 thinner cutlets. Use a rolling pin or meat pounder to ensure the chicken breasts are of equal thickness.
In a small bowl, mix together the salt, pepper, Italian seasoning, paprika, and garlic powder. Season each chicken breast with the mixture, rubbing it in with your hands to ensure each breast is well coated.
Next, place the flour on a shallow plate and season with salt, pepper, and garlic powder. Lightly coat each chicken breast with the seasoned flour on both sides.
Add the olive oil to a hot pan, swirling to coat the pan. You can also add butter for extra flavor. Once the oil is hot, add the chicken breasts to the pan and cook for 3 minutes on each side. The chicken breasts will initially stick to the pan, but once the surface is browned, they will release themselves.
It is important to note that the chicken breasts should reach an internal temperature of 165°F. A meat thermometer can be used to check this.
Spice Rub Variation
For an extra kick of flavor, try using a spice rub. Mix the chicken breasts with a rub of cumin, coriander, chili powder, turmeric, cinnamon, garlic, ginger, salt, and sugar. Grate the garlic and ginger using a Microplane or a Japanese ginger grater. Marinate the chicken in the fridge overnight or for a minimum of 2 hours.
Pan-fry the marinated chicken breasts in a hot skillet for 3 minutes on each side. As with the previous version, the chicken will initially stick to the pan but will release itself once browned.
Serve the pan-fried chicken breasts with sides such as mashed potatoes, green beans, or a light salad. Enjoy!
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Dry rubs vs. wet rubs
Dry rubs and wet rubs are two different methods of seasoning meat. A dry rub is a blend of dry spices and herbs that are applied directly to meat before cooking. They create a crispy bark and add a deep flavour to the meat by forming a crust on its surface. Dry rubs are ideal for cooking meat slowly at low heat as they add flavour without burning. They are also good for cooking meat at high heat if you want a crispy texture.
Wet rubs, on the other hand, are a combination of spices and herbs with a wet ingredient such as oil, vinegar, alcohol, citrus juice, or mustard to form a paste. This paste is then rubbed onto the meat before cooking. The wet component helps the spices and herbs adhere better to the meat, allowing for a deeper infusion of flavours and moisture retention. Wet rubs are excellent for keeping meat juicy and tender, and they can add a glossy or sticky glaze to the dish.
The choice between using a dry rub or a wet rub depends on the desired texture and flavour profile of the dish. Dry rubs are perfect for creating a crispy bark and adding a deep flavour to the meat. They are also good for slow cooking as they add flavour without burning. Wet rubs, on the other hand, are ideal for retaining moisture in the meat and adding a glossy or sticky finish. They are perfect for quick-cooking methods and can make meat deliciously sticky.
Additionally, the type of meat and cooking method can also influence the choice between a dry rub and a wet rub. For example, a dry rub might be preferred for slow-cooked brisket to achieve a crispy bark, while a wet rub could be better for chicken wings to keep them juicy and tender. In some cases, combining both methods by starting with a dry rub and finishing with a wet rub can offer the best of both worlds.
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Searing with a dry rub
Searing meat with a dry rub can be tricky because the spices in the rub can burn and interfere with the searing process. The key to successful searing with a dry rub is to find the right balance between browning the meat and preventing the spices from burning. Here are some tips to help you achieve that balance:
Choose the Right Spices: Some spices, such as rosemary, are naturally very oily and tend to blacken quickly when exposed to high heat. If you want to avoid this, opt for spices that have a higher smoke point, such as smoked paprika, cumin, garlic powder, onion powder, and cayenne.
Prepare the Meat: Before searing, pat the meat dry to remove any excess moisture. This helps prevent the spices from becoming too wet and burning.
Control the Temperature: Searing does not have to be done at maximum temperature. You can achieve a good sear at around 400°F (200°C). This lower temperature will give you more control over the cooking process and help prevent the spices from burning.
Use a Combination of Techniques: If you want heavily spiced and well-browned meat, consider using a combination of techniques. For example, you can start by rubbing the meat with a dry spice mix, then removing most of the spices before searing. After searing, you can apply a fresh layer of the spice mix to the meat. This way, you get the flavour benefits of the dry rub without burning the spices.
Experiment with Different Methods: There are various methods you can experiment with to find what works best for you. For example, you can try using a cast-iron skillet on a grill, starting with a lower temperature and gradually increasing it, or using a combination of pan-searing and oven cooking.
By following these tips and experimenting with different techniques, you can successfully sear meat with a dry rub and enjoy the delicious flavours it brings to your dish.
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Pan-frying vs. grilling
Pan-frying and grilling are two popular methods for cooking meat. Each technique has its own advantages and disadvantages, and the choice between the two ultimately comes down to personal preference and convenience.
One of the main differences between pan-frying and grilling is the flavour that each method imparts to the meat. Grilled meat, especially when cooked over charcoal or wood, has a distinct smokey flavour that is difficult to replicate with a pan-fried steak. The smoke and flames created by dripping fat also char the meat, adding to the unique flavour profile. On the other hand, pan-fried meat may retain more moisture, resulting in a juicier centre. Additionally, any liquid released from the meat during grilling will fall onto the heat source and create smoke, adding further flavour. In a pan, this liquid can be collected and used as a base for a sauce.
Another difference is the cooking time and convenience of each method. Grilling, especially with charcoal, requires more time to prepare the grill and heat it up. Pan-frying, on the other hand, can be done quickly and easily in the comfort of your kitchen. It typically takes around six to nine minutes to cook a steak in a pan, depending on your desired level of doneness. Grilling a steak of medium doneness may take around seven to nine minutes, depending on the heat of the grill.
The type of meat and desired cooking style may also influence the choice between pan-frying and grilling. For example, thin steaks may be better suited for pan-frying, while thicker cuts of meat can be cooked effectively using either method. Additionally, grilling requires less oil than pan-frying, as the fat from the meat may be sufficient to prevent sticking.
Health considerations are also worth noting when comparing the two methods. Both pan-frying and grilling can create carcinogenic compounds, such as heterocyclic amines (HCAs), which have been linked to an increased risk of certain types of cancer. However, the amount of fat that drips off during grilling may reduce the total fat content of the cooked meat compared to pan-frying.
In conclusion, both pan-frying and grilling have their advantages and disadvantages. Grilling imparts a unique smokey flavour and is ideal for outdoor cooking, while pan-frying is quicker, more convenient, and may result in a juicier meat. Ultimately, the choice between the two methods depends on personal preference, the type of meat being cooked, and the desired flavour and cooking style.
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Frequently asked questions
Yes, you can pan-fry with a rub. It is common to use a dry rub when pan-frying.
A dry rub is a mix of dried spices and herbs. You can make your own or buy a pre-made mix.
First, rub the meat with the dry rub and let it marinate for at least two hours, preferably overnight. Then, heat up a frying pan to medium-high heat and add oil. Place the meat in the pan and cook for about 3 minutes on each side.
