Meat just does that, I don't know the exact reason why. Make an incision with a knife in the center before cooking and it won't do that. When I cook ham steaks that are about 6 or 7 inches at their widest point, I make one around an inch and a half long. Problem solved.
Answers & Comments
The edges of the meat begin to tighten up. This will happen with any kind of meat. Try frying a piece of bologna, same thing will happen.
You can make a cut in the meat around the edges or lower the heat and fry it more gently the edges will not draw up as much.
Meat just does that, I don't know the exact reason why. Make an incision with a knife in the center before cooking and it won't do that. When I cook ham steaks that are about 6 or 7 inches at their widest point, I make one around an inch and a half long. Problem solved.
maybe the center of ur pan is being heated the most.