Techniques: Frying

Professionals say sauté. When frying meat, chefs don’t just make sure that they are using a high-quality pan, but also that they are using fat that can be heated to high temperatures such as rapeseed oil. The best cuts for the pan are chops, medallions, fillets and rib-eye steaks with bones. To make sure that the meat doesn’t dry out, the fat has got to be smoking hot when the steak hits the pan.

This seals the outside of the meat, trapping liquids inside and keeping it juicy. Crucially, however, after four minutes, the temperature needs to be turned to the lowest level so that the piece can gently sizzle away until it reaches its ideal core temperature.

NEFF induction hobs are the ideal kitchen implements for frying: the PowerMove function allows you to divide the cooking surface into various temperature zones, with the hottest zone at the front for the first stage, medium heat in the middle for sizzling, and low heat at the back to keep fried meat warm. To fry this Tomahawk steak, first heat the fat to smoking point and fry for two minutes on each side.

Once the meat has been sealed, the pan is pushed off to the low heat zone so that the meat can rest without drying out. A 6 cm Tomahawk steak will need around 8 minutes to get to medium. Season with freshly-milled black pepper and coarse-grain salt before serving.