Pan-frying cured or brined meat necessitates making accommodations for the high-sodium content. The brine in pastrami reduces during cooking, intensifying its saltiness. Removing any excess brine and pan-frying quickly over high heat serves as the ideal dry-heat preparation method. Due to the reduced brine, pan-fried pastrami has crisp edges and a deeper flavor than when steamed, but loses about 25 percent of its moisture during cooking. Thick-cut pastrami holds up better to pan-frying than shaved or thinly-sliced versions.
Things You'll Need
Coat a saute pan with 1/2 tbsp. of olive oil and place it over medium heat.
Heat the oil for three minutes and pat the pastrami slices dry. Place the slices in the pan, leaving 1/4 inch of space between each.
Fry the pastrami for 30 seconds on each side and then place on a plate lined with paper towels to drain.
References and ResourcesThe Cook's Thesaurus: Cold Cuts
O Chef: What Does It Mean to "Reduce" in Cooking?