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Pan Frying or Sauté:



A quick, dry-heat cooking method often for thin beef cuts using a pan with a small amount of oil and no lid. Also called sautéing.


Most appropriate for thin, tender cuts such as Cubed steak, Sirloin steak, Ribeye steak, Top Blade steak, Round Tip steak, Top Loin steak, Tenderloin and Eye of Round steak.


  1. Heat small amount of oil in skillet over medium to medium-high heat until hot.
  2. Season, dredge in flour, or bread beef as desired.
  3. Place beef in pre-heated skillet. Do not overcrowd.
  4. Do not add water or other liquid. Do not cover.
  5. Pan fry to desired doneness, turning once.


  Beef Cut   Thickness   Total Cooking Time  
  Eye Round   ½ in.    2 to 4 minutes  
  Chuck Top Blade   ½ in.   3 to 4 minutes  
  Round Tip   ¼ in.   1 to 2 minutes  
  Cubed   ½ in.   5 to 7 minutes  



  • The thinner the meat—the higher the heat.
  • When breading steaks, breading will stick better if beef is refrigerated after breading for at least 10 minutes before pan frying.
  • Be sure meat is cut to a uniform thickness to ensure even cooking.
  • Never add liquid ingredients to hot oil. This will cause popping.
  • Do not add too many pieces to the pan at one time. This causes the oil temperature to drop which can result in the grease being absorbed into the food.
  • Use a heavy pan that conducts heat well. A thin, poorly-conducting pan can have hot spots and burn foods.
  • Do not overcrowd. Overcrowding causes the food to steam instead of fry and it won’t be brownand crispy.

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