When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem:
- The steak bends, becoming slightly irregular-dome-shaped
- Because of that, the parts of the steak that are in direct contact with the pan sear well, while the ones that only rest on the air do not
- When the steak is turned, the same is repeated for the other side, with reverse areas (e.g. if the steak had the edges curved down and seared on side 1, then the center will be curver down and seared on side 2).
How can I prevent this from occurring, short of putting a heavy metal bar on top of the steak while searing; OR using my tongs to press the curved-up parts down to the pan surface?
My method of preparation:
- Frozen 1/4" steak, ~6-8" in length (chuck boneless shoulder). No thawing
- Salt lightly right before searing, on both sides.
I tried searching on this question but didn't notice anything.