Perfect Pan-fried Steaks


After many, many tests, we have found the best way to pan-fry steaks using temperature control. Fast, convenient and without making too much of a mess, but not compromising on quality.


Pan-fried steak

600 gram Ribeye

0.5 dl Olive oil

0.5-1.5 tsp. Salt

40 gram Butter


2 pcs. Garlic clove, crushed

Rosemary to taste


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.

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.

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.