Read time 2-3 min

Start the Perfect Steak at 220°C

Get a perfect and flavorful crust. Turn down to 170°C and finish cooking in butter.

Perfect Red Steaks

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

The idea is that when you place a cold steak or butter on your smoking hot pan, the temperature drops to a level ideal for frying. However, it requires 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 crust without damaging your pans.

Then lower the temperature to 170°C and continue frying in butter and possibly herbs. At 170°C, the butter does not burn.

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

Ingredients

Pan-fried Steak

600 g ribeye
0.5 dl olive oil
0.5-1.5 tsp salt
40 g butter

Aromatics

2 cloves garlic, crushed
Rosemary as needed

Recipe Steps

Create the Crust

Heat a pan to 220°C.

Cut the meat into steaks about 3.5 cm thick.

Pour oil onto a flat plate and turn the steaks in it. Let the oil drip off. This prevents too much splattering, which can otherwise tend to happen with the high temperature used for browning.

Sprinkle the steaks with salt.

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

Add Flavorings

Lower the temperature to 170°C and add butter.

If you want to add chopped garlic and fresh herbs like rosemary, oregano, or thyme, now is the time to do it.

Continue frying for an additional 7 minutes, so the steaks have cooked for a total of 9 minutes (2 minutes at 220°C + 7 minutes at 170°C). Turn the steaks about every minute.

Let the Steaks Rest

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

The steaks are very hot on the outside and not as hot inside. During the resting time, the core temperature becomes about 8°C higher than when it was just taken off the pan, so it is actually not fully cooked until it has rested. During the resting time, the heat moves from the surface into the core and warms it up. At the same time, the surface cools down from the air, so the steak reaches the same temperature throughout.

Get Ztove in Your Kitchen

Do you want to cook with 0-250°C instead of steps 1-9? Then Ztove should be your next cooktop.

See Cooktops See Pots and Pans

About Perfect Red Steaks

Questions about sides and crust.

Sides for Steak and Beef

There are almost as many sides for steaks as there are ways to cook steaks. Here are our suggestions for delicious sides.

Potatoes:
You can prepare potatoes in many ways, all of which pair well with a tender and juicy red steak. Boiled potatoes are an easy and safe winner, but butter-fried potatoes on the pan or a batch of homemade fries also go exceptionally well. With temperature control, you can easily boil potatoes, either to eat as they are or to fry in butter as sautéed potatoes. You can find our recipe for boiled potatoes right here.

Fried Vegetables:
Fried, grilled, or sautéed vegetables are both healthy and provide a good contrast to your steak. Vegetables like asparagus, broccoli, onions, bell peppers, and pointed cabbage are perfect for a good steak. You can find our recipe for fried pointed cabbage with hazelnuts here.

Salads:
A fresh salad with seasonal vegetables is also a classic side for red steaks. Add a dressing to the salad and possibly top it with fried squash as we have done in this recipe.

Sauces:
A perfect steak deserves a good sauce. Which sauce you choose is entirely up to you, as most actually pair well with a steak. We highly recommend trying our recipe for a bearnaise sauce, which temperature control makes easy and delicious to make. You can find it right here.

Bread:
Garlic bread, focaccia, or other butter-fried pan bread also pair incredibly well as a side for a steak. If you have leftover bread from the day before, you can also easily make bread croutons by following our recipe for homemade croutons fried in butter.

How to Get a Crust?

There are many different factors that determine whether you get a good crust on your steak. The crust is important for both flavor and texture in a red steak. Therefore, it's important to consider which fat you fry in, how long, and at what temperature you should fry your steak. If you're curious about what exactly you can do to get a good crust, read our blog post about crusts.