Pan-fried Kurobuta Steak

pan-fried kurobuta steak

pan-fried kurobuta steak

just realised that i did not put up the recipe for pan-fried kurobuta steak.

i was looking for a main course item to add to Nobu Miso Cod to cook for my wife for the Mother’s Day 6-course Homegourmet Dinner. 🙂

the technique is largely what I use for pan-fried angus or wagyu steak in tagliata di manzo – a good dry steak at room temperature seasoned with sea salt & coarse black pepper, and a very hot pan, & voila! the only difference being that for a beef steak, i mostly do it medium rare whereas for kurobuta (i use either iberico or yorkshire black pig bought from mmmm) i do it well done.

pan-fried kurobuta steak

pan-fried kurobuta steak

my understanding of pan-fried steak (or say scallops) is basically one of temperature. once you get the temperature right not much can go wrong & you just have to get the doneness right. So the pan has to be very hot (& well greased with olive oil & butter), and the meat has to be dry (air dry in fridge or pat dry with kitchen towels) and at room temperature, so that the steak can be seared quickly to seal in the juices, and to achieve maillard reaction. if the meat is wet, the pan temperature drop sharply & you will be poaching instead of searing.  the only other thing to remember is to let the steak rest for 5-10mins to redistribute the juices, before you cut it. 🙂

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we find the kurobuta from mmmm to be excellent in some way equal or better than angus striploin, but of course not comparable with the wagyu MBS 4/5 striploin. of course these things are very much a matter of personal taste preference. 🙂

it seems to me that anyone can cook an excellent steak at home with a good piece of meat. so i don’t do steaks out often these days unless it is at a very good restaurant. it is surprising though that many restaurants sometimes deliver a mediocre or poor steak when they get the temperature wrong, which is something they should never do!

c.h.e.f andy


  1. remove kurobuta (1/2in to 3/4in think cuts) from fridge & leave at room temperature for 1/2hr.  pat dry & season with sea salt & coarse black pepper on both sides.
  2. heat a non-stick skillet. add 1 tablespoon olive oil & add 10g butter. when the pan is very hot & just begins to smoke. add the steak (say 2 pieces) w/o crowding the pan. making sure the places where the steaks are sitting are well greased. turn heat to medium after 1 min. when the steak is cooked 1/2 way up on the side, turn heat to high & flip over and turn down to medium after 1 min.
  3. remove meat from pan to cutting board & rest for 5mins before serving.