A perfectly cooked steak is a combination of juiciness, texture and flavour.
A crisp seared crust, a juicy pink centre, and meat that melts on the tongue. Honestly, it doesn’t get much better.
In this recipe I cook the steak as one large piece. It’s easy, and it minimises the risk of ending up with overcooked meat.
Always let your steak rest after cooking, – that way you are sure of a juicy steak. It’s also a good idea to take the steak out of the fridge about half an hour before cooking, so it isn’t fridge-cold.
A good dry-aged steak is full of flavour, – and the result, of course, also depends on the quality of the meat.
A wagyu steak is fattier, with a rich, full flavour. Here a 400 g steak is usually plenty for 3 people, as the rich flavour and the fat in the meat make it far more filling.
The perfect pan-fried steak
Ingredients
- 1 ribeye or another good steak of about 400 g
- 2 cloves garlic, crushed
- 2-3 sprigs rosemary
- 40 g butter
- 2-3 tbsp oil
Method
- Take the steak out of the fridge about 1/2 an hour before cooking.
- Season the steak with salt and pepper on both sides.
- Melt the butter in a frying pan until it foams well, and add a little oil too if you like.The heat should be a little above medium, so the steak sears rather than stews. The butter may brown, but take care it doesn’t burn.
- Place the steak in the pan with the rosemary and crushed garlic, and give it a good crisp seared crust on one side over fairly high heat.Don’t turn the steak before the 3-4 minutes are up, – that is how you get a properly crisp crust.
- After about 3-4 minutes, turn the steak and cook it for a further 3-4 minutes on the other side. Turn the heat down to medium if needed, so the butter doesn’t burn.
- Cook the steak until it reaches a core temperature of about 50-52°C, then let it rest on a plate for 10 minutes. At this temperature it is a lovely pink.If you prefer it more well done, simply give it a little longer in the pan.
- Serve with the accompaniments of your choice.
Nutrition
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