When it comes to pan-frying steak, achieving a perfect balance between a crisp, caramelized crust and a tender, juicy interior is the ultimate goal. For the best dining experience, choose a dry-aged steak from FX Buckley.

  1. Choosing the Right Cut: Firstly, choose a dry-aged steak. Dry-aged beef will have a depth of flavour that supermarket steak cannot compete with. The dry-aging process involves storing beef in a controlled environment for several weeks, where unwanted moisture is removed, and the beef's natural enzymes break down tougher fibres. This results in a steak with intense beef flavour and melt-in-your-mouth tenderness. Choose prime cuts like ribeye, cowboy, fillet or striploin. Opt for steaks that are at least an inch thick to get a good sear on the outside while avoiding an overcooked interior.

  2. Seasoning: Salt your steak liberally and let it rest at room temperature for at least 1 hour. If you have the time, leave the steak uncovered in the fridge overnight to achieve an even better crust.

  3. Preheating the Pan: A hot, heavy-bottomed pan, such as cast iron or stainless steal, is a must for searing and creating the perfect crust. The should be hot enough for a good sear but not too hot to prevent the oil from burning.

  4. Searing: Add 2 tablespoons of oil to the pan before laying the steak away from your body. We recommend you flip the steak approximately every 45 seconds to ensure an even crust and avoid any bald spots. This process should take between 5 to 10 minutes depending on the thickness of the steak. If possible use an instant-read digital thermometer to monitor the doneness. Cook to an internal temperature of 45°C for rare (the steak will continue to cook after it is removed from the pan), 50°C for medium-rare, 55°C for medium, 60°C for medium-well, or 65°C for a well-done steak.

  5. Basting: Just before your steak has reached your preferred doneness add a good knob of butter to the pan along with aromatics like garlic and woody herbs. Spoon this flavoured butter repeatedly over the steak to infuse additional flavour and ensure the steak remains moist.

  6. Resting: Once the steak reaches your preferred doneness, let it rest in a warm place for around five minutes. This rest period allows the juices to redistribute throughout the steak, ensuring a juicier result when sliced.

  7. Serving: Slice your dry-aged steak against the grain for maximum tenderness, and enjoy!