Steak is probably the easiest and quickest meal you can make in less than 20 minutes with less than 5 ingredients. Today, we are going to learn how to cook steak on the stovetop like a pro.
In our home, steak is one of those meals when I want to do less or take it easy on the weekends. Then, all I make is the steak, a side salad, and a veggie side-dish. For my kids, sauteed broccoli, roasted cauliflower, or baked French fries make the perfect side for steak.
Table of Content
Why make this recipe?
- It's tender and juicy on the inside with a nice crisp on the outside. Just the way you like it.
- You don't need many ingredients just a few fresh herbs and pantry staples.
- It gets done in less than 20 minutes, on the stovetop and using just one pan.
Ingredients and substitutes
- Steak - Make sure the steaks are at least 1 ½ inches thick. Otherwise, you run the risk of them becoming too dry.
- Seasoning - I like to use just salt and pepper. But you can also use lemon salt, garlic salt, or any other flavored salts. And I also love to use coarse crushed black pepper on my steak as it helps gets a thicker crust.
- Oil - The purpose of this oil is to flavor the garlic and prevent the butter from burning. But since we use very little, this can be omitted for a crisper crust.
- Herbs - I love classic rosemary and thyme when cooking the steaks and a sprinkle of parsley when done.
Step by step instructions
- Remove steaks from the refrigerator at least 30 minutes to an hour before cooking. And place them on paper hand towels and pat dry.
Pro-tip - It is essential that the steaks are dry so they sear and not stew when cooking. Otherwise, you won't get that crisp crust. - Season the steaks with salt and pepper on both sides.
Pro-tip - The steaks can be seasoned up to 12 hours ahead of time in the fridge. Make sure to thaw an hour before cooking.
- Next, place a 10, or 12-inch cast-iron skillet on medium-high heat. Have your butter, garlic, oil, and herbs ready.
Pro-tip - It is important to have everything ready on hand so you don't waste time fetching ingredients. - Add ½ tbsp oil to the cast iron pan with the smashed garlic. Saute for just 30 seconds then place the steaks on.
Pro-tip - The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust. - Then, cook on the first side for about 2 minutes until you have a nice crust. Add the butter and flip to the other side.
Pro-tip - Do not touch the steak for the first two minutes. This will give a nice crisp crust. - Next, add the rosemary and thyme. Continue to cook the steaks on the second side for 2 minutes basting with the melted butter in the pan.
- Begin to check the steak at about 4 minutes of cooking with a thermometer.
- Rare - 125 F about 6 minutes of cooking
- Medium-rare 130 F about 8 minutes of cooking
- Medium - 140 F about 10 minutes
- Medium-well 145 F about 12 minutes.
- Transfer the steaks to a plate, cover with aluminum foil and let rest for at least 5 to 8 minutes.
Pro-tip - Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry. - Quick sauce (optional) - You can use the pan juices to make a quick sauce while the steaks are resting.
For a quick sauce, add 2 tbsp red wine vinegar, ¼ cup chicken stock, and ¼ cup double cream. Season with salt and pepper. Then, pour over the steak.
Tip - for the perfect steak
For me, the perfect steak has a crisp crust with a juicy center. This means you have to cook it at the right temperature and for the right amount of time. Believe it not, but I like to do this on the stovetop where I have complete control, not the oven.
There are a few golden rules to follow when making the perfect steak.
- The right meat for the right cooking method - (pan-searing)
- There are many steaks available and each has its own preferred cooking method. Often, good butchers will be happy to help you choose. Hence, for stovetop pan-searing, you want a thick cut of New York strip steak, rib-eye-steak, or even fillet mignon. And, make sure it is at least 1 ½ inch thick.
- The right seasoning for our steak
- A steak really does not have a recipe because all it needs is salt and pepper. Having said that, under-season it and you will not enjoy that steak. The longer you let the steak marinate with the seasoning the better the flavor.
- Butter is an important ingredient, not just for flavor but also for color and crispness. Any other seasoning can be added later.
- And the right pan for cooking our steak
- This is often the most neglected part by home cooks. If you own a cast-iron skillet, use it. It can retain high heat and can distribute heat evenly.
- Thawing the meat
- Never cook meat chilled and definitely not frozen. And this is especially true with steaks. So, make sure to thaw and pat dry the steak well before you season and cook.
- Resting the meat
- This is often skipped. But you want to let the steak rest for at least 5 to 8 minutes after you cook it, so all the muscles can relax. Otherwise, all the juices will run out leaving the steak dry.
Frequently asked questions
Raw steak can be kept in the fridge for 1 to 2 days. Cook steak should be eaten fresh when just make but any leftovers can be kept for 3 to 4 days. I like to chop leftovers and serve over salads so it does not overcook when warmed.
How long or how little should we cook our steak depends on how we want our meat to be cooked, from rare to well. This is dependant on many factors like the temperature, the pan, the thickness of the meat, etc. So each time it can be a different amount of cooking time.
One of the best ways to know this, is of course, a meat thermometer. In fact, these aren't expensive and are easy to use. And as a guide, here are the temperatures you are looking for:
Rare - 125 F, about 6 minutes of cooking.
Medium-rare - 130 F, about 8 minutes of cooking.
Medium - 140 F, about 10 minutes.
Medium-well - 145 F, about 12 minutes.
Overcooked steak can be tough and chewy. The key is to take care of it well from the beginning
- Thaw the steak properly and dry out all excess moisture.
- Season well. Keep the seasoning dry if possible
- Cook on high heat but not so high the meat does not penetrate the inside at all.
- Always rest the meat before you cut.
- Cut against the grain or it will be hard to chew.
What so serve with steak
Today, I am serving my steak with some stovetop potatoes, sauteed broccoli, and garden salad. But you can also serve it with some Sesame Green Beans - Just Three Ingredients, Hasselback Potatoes, Crispy Garlic Roasted Potatoes, Avocado Salad, Oven-baked Butternut Squash Fries. (see all side dish recipes)
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Recipe
Cook Steak on the Stovetop
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Ingredients
- 2 Steaks ribeye or NYC steaks ( 1 ½ inch thick)
- 1 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Butter unsalted
- 3 Garlic cloves smashed
- 2 sprigs Rosemary
- 2 sprigs Thyme
Instructions
- Remove steaks from the refrigerator at least 30 minutes to an hour before cooking. Place them on paper hand towels and pat dry.Pro-tip - It is essential that the steaks are dry so they sear and not stew when cooking. Otherwise, you won't get that crisp crust.
- Season the steaks with salt and pepper on both sides. Pro-tip - The steaks can be seasoned up to 12 hours ahead of time in the fridge. Make sure to thaw an hour before cooking.
- Place a 10, or 12-inch cast-iron skillet on medium-high heat. Have your butter, garlic, oil, and herbs ready.Pro-tip - It is important to have everything ready on hand so you don't waste time fetching ingredients.
- Add ½ tbsp oil to the cast iron pan with the smashed garlic. Saute for just 30 seconds then place the steaks on the pan.Pro-tip - The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust.
- Cook on the first side for about 2 minutes, until you have a nice crust. Add the butter and flip to the other side. Pro-tip - Do not touch the steak for the first two minutes this will give a nice crisp crust.
- Add the rosemary and thyme. Continue to cook the steaks on the second side for 2 minutes basting with the melted butter in the pan.
- Begin to check the steak at about 4 minutes of cooking with a thermometer. Rare - 125 F, about 6 minutes of cookingMedium-rare - 130 F, about 8 minutes of cooking Medium - 140 F, about 10 minutes Medium-well - 145 F, about 12 minutes
- Transfer the steaks to a plate, cover with aluminum foil and let rest for at least 5 to 8 minutes. Pro-tip - Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry.
- Quick sauce (optional) - You can use the pan juices to make a quick sauce while the steaks are resting. For a quick sauce, add 2 tbsp red wine vinegar, ¼ cup chicken stock, and ¼ cup double cream. Season with salt and pepper. Then, pour over the steak.
Recipe Notes
- The right meat for the right cooking method - (pan-searing)
- There are many steaks available and each has its own preferred cooking method. Often, good butchers will be happy to help you choose. Hence, for stovetop pan-searing, you want a thick cut of New York strip steak, rib-eye-steak, or even fillet mignon. And, make sure it is at least 1 ½ inch thick.
- The right seasoning for our steak
- A steak really does not have a recipe because all it needs is salt and pepper. Having said that, under-season it and you will not enjoy that steak. The longer you let the steak marinate with the seasoning the better the flavor.
- Butter is an important ingredient, not just for flavor but also for color and crispness. Any other seasoning can be added later.
- And the right pan for cooking our steak
- This is often the most neglected part by home cooks. If you own a cast-iron skillet, use it. It can retain high heat and can distribute heat evenly.
- Thawing the meat
- Never cook meat chilled and definitely not frozen. And this is especially true with steaks. So, make sure to thaw and pat dry the steak well before you season and cook.
- Resting the meat
- This is often skipped. But you want to let the steak rest for at least 5 to 8 minutes after you cook it, so all the muscles can relax. Otherwise, all the juices will run out leaving the steak dry
Chefs notes
- Make sure to thaw the steak well before cooking
- Ensure the steaks are dry so they sear nicely with a crisp crust
- For a crisper crust do not use too much oil or omit the oil altogether.
- Avoid flipping too often, let the pan do its job of crusting the steak on the outside
- Baste the steaks with the melted butter. This will add a nice color and keep the steaks moist
- Either use a thermometer or take note of the approximate time for cooking to your doneness
- Begin to check the steak at about 4 minutes of cooking with a thermometer.
- Rare - 125 F about 6 minutes of cooking
- Medium-rare 130 F about 8 minutes of cooking
- Medium - 140 F about 10 minutes
- Medium-well 145 F about 12 minutes.
- Let the steaks rest for at least 5 minutes before serving
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Loreto and Nicoletta Nardelli
We are totally with you on cooking your steak on the stovetop, having that cast iron pan super hot really gets a nice crust and a juicy center. I personally love basting the steak in the pan juices right till the end. I am so craving a steak now!