How to cook the perfect steak

What you need

• 1 thick-cut steak (ribeye, sirloin or côte à l’os)
• Salt & pepper
• Neutral oil (like sunflower or canola)
• Optional: butter, garlic & thyme
• An oven-safe pan (we recommend the Belly Frying Pan) 

The method

1. Let it breathe.  Take the steak out of the fridge 30 minutes before cooking. Pat dry. Season generously with salt. 

2. Preheat like you mean it.  Preheat your oven to 180°C. Meanwhile, heat your pan over high heat until very hot. 

3. Sear first.  Add a splash of oil to the pan, then the steak. Sear for 1.5–2 minutes per side, until a golden crust forms. Don’t move it too much. 

4. Into the oven.  Transfer the pan straight into the preheated oven. (Yes, our frying pan can take the heat.) Cook for 4–6 minutes for medium-rare, a little more if you prefer it less pink. 

5. Rest. Always.  Remove the pan, place the steak on a board or plate, and let it rest for 5 minutes. This is where the magic settles. 

Optional drama 

For extra richness, add a knob of butter, crushed garlic and thyme to the pan after searing. Spoon the melted butter over the steak before it goes into the oven. 

One pan. Endless meals. 

Whether it’s steak night or Sunday roast, the Belly Frying Pan is built to go from stovetop to oven to table. No switching, no stress.