The perfect pan-fried steak

Recipe for the perfect pan-fried steak, with a crisp seared crust and a juicy pink centre.

I used a wagyu ribeye of about 450 g here.

Course Lunch, Main course

Cuisine Danish

Nøgleord Ribeye, Wagyu

Total Time 30

Servings servings

Calories 688kcal

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.