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Perfect Pan-fried Steaks

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00:20

Most people have heard that a pan needs to be “smoking hot” before placing the steak on it. But “smoking hot” is difficult to control and can easily damage your pans – especially non-stick ones.

The idea is that when you put a cold steak or butter on your smoking hot pan, the temperature drops to an ideal level for frying. However, it takes both experience and intuition to keep the temperature stable at this point.

With Ztove, it’s much easier.

Fry the steak at 220°C for 1 minute on each side. Ztove keeps the temperature stable, so you get a perfect sear without damaging your pans.

Then, lower the temperature to 170°C and continue cooking in butter and, if desired, herbs. At 170°C, the butter won’t burn.

Read the recipe below for more details on precise cooking times.

Ingredients

Pan-fried steak

600 gram Ribeye

0.5 dl Olive oil

0.5-1.5 tsp. Salt

40 gram Butter

Flavourings

2 pcs. Garlic clove, crushed

Rosemary to taste

Steps

1
Sear the stake

Heat a frying pan to 220°C.

Cut the meat into steaks with a thickness of approx. 3.5 cm.

Pour oil on a plate and turn the steaks in the oil. Allow the oil to drip off, this will help to reduce the splatter, when the meat is placed on the hot pan. As it can have a tendency to do so, when cooked at such a high temperature.

Sprinkle the steaks with salt.

Place the steaks in the pan and fry for 1 minute on each side at 220 °C.

2
Add flavourings

Lower the temperature to 170°C and add the butter.

If you wish you can add flavouring such as crushed garlic and fresh herbs like rosemary, oregano or thyme.

Continue frying for a further 7 minutes, so that the steaks have been cooked for 9 minutes in total (2 minutes at 220°C + 7 minutes at 170°C).

Flip the steaks about every minute.

3
Let the steaks rest

Remove the steaks from the frying pan and let them rest for 10 minutes.

The steaks are much colder on the inside than the outside. During the resting time, the core temperature will increase by about 8ºC, compared to when just removed from the pan, meaning that the steak actually isn’t fully cooked until it has rested. During the resting period, the heat moves from the surface of the steak into the center and heats it up. At the same time, the surface is cooled by the air, so the whole of the steak achieves the same temperature.

Get Started with Ztove

Would you like to cook with temperature instead of levels 1-9? Then Ztove should be your next cooktop.
When you purchase a Ztove, you’ll receive a free 24 cm frying pan and a 3L pot. You can use your old pots and pans as usual with levels 1-9.

See cooktops  See pots and pans

Learn more about cooking with temperatures

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