A Steak is delicious, but it's expensive to buy at a restaurant. The great news is that you can cook steak on the stove. In fact, it is probably the easiest and quickest meal you can make in less than 20 minutes with less than 5 ingredients.
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Cooking a steak on a stove, compared to the grill is often criticized for being difficult and risky. But if you know the right technique, cooking steak becomes less intimidating and you can have a porterhouse experience in the comfort of your own home.
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 potato fries make the perfect side for steak.
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. Our favorite is to cook in garlic butter flavor.
- It gets done in less than 20 minutes, on the stovetop and using just one pan.
- Plus there are just three steps to cooking a good steak
- Prep the meat (pat dry and season)
- Sear the steak (in a pan - preferably a cast-iron pan)
- Cook the steak (medium-rare, medium, or well)
- If you love gravy or steak sauce with your steak, the buttery pan drippings are perfect. The sauce takes less than 5 minutes to make while the steak is resting on the baking sheet.
Ingredients and substitutes
- Steak - Not all beef is equal so make sure to use the right meat for the right cooking. For pan searing or cooking steak on the stove make sure the beef steaks are at least 1 ½ inches thick. Otherwise, you run the risk of them becoming too dry. Flank steak, ribeye, or filet mignon are great to cook in the oven or a combination of stove and oven.
- 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 get 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 flavors like fresh rosemary sprigs and fresh thyme when cooking the steaks and a sprinkle of parsley when done.
How to cook steak on the stove
- Remove steaks from the refrigerator to room temperature onto a cutting board at least 30 minutes to an hour before cooking. And place them on paper 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 tablespoon 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 meat 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. Then, try slicing thinly against the grain.
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 tablespoon red wine vinegar, ¼ cup chicken stock, and ¼ cup double cream. Season with salt and pepper. Then, pour over the steak.
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
What cut of steak should I use?
Steak is a beautiful slab of beef meat that's not necessarily cheap. Often these tender cuts need to be cooked carefully with the right technique and cooking method for the best flavor and texture. Here are a few most commonly use.
- Porterhouse and T-bone steak are both similar cuts of beef. Porterhouse steaks come from the rear end of the short loin while T-Bone from the front end of the short loin. They usually have a bone in the middle that is shaped like a T. On one side of the bone is the tenderloin and on the other side is the strip steak. Needs careful cooking often on a gentle grill and away from the broiler or hot flames.
- Tenderloin - often referred to as filet, filet mignon, chateaubriand. It is lean and quite an expensive cut of steak. Due to the lack of fat, this cut has a subtle taste and if not cooked with caution can become dry. Great to cook on the stove then finished in the oven.
- Sirloin has more fat than the tenderloin and usually has a good marbling that helps keep the steak moist. You will find that sirloin is sold as top sirloin which is smaller and bottom sirloin which is large. Perfect for pan-searing, broiling, or grilling.
- Flank steak or London broil - comes from below the loin and the abdomen. It is quite a lean cut of meat so perfect to marinade and cook on high heat with a short cooking time.
- Flat-iron steaks have a wonderful marbling of fat which keeps the steak moist. But, it usually also has lots of silver skin and connective tissue. While it can be used it is important to trim off these either at home or by the butcher before you buy them.
- Ribeye steak is also known as entrecote, or scotch filet combes from the upper ribcage and can be used bone-in or boneless. It has a healthy marbling of fat so stays moist and juicy longer.
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 or not, 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 inches 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.
More meat recipes
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 them 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 dependent 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 is the internal temperature you are looking for:
Rare steak - 125 F, about 6 minutes of cooking.
Medium-rare steak - 130 F, about 8 minutes of cooking.
Medium steak - 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 it.
- Cut against the grain or it will be hard to chew.
Yes, you can. First, keep a close eye on the time for the steak using the guide above. When the steaks are almost close to done gently press in the center to see how soft it feels.
Gently press the tip of your pinky and your thumb together. Feel the palm area below the thumb, it will feel quite firm. This is what a well-done steak feels like.
Gently press the tip of your ring finger and your thumb together. Feel the palm below the thumb. This is what a medium-done steak feels like.
Gently press the tip of your middle finger and your thumb together. Feel the palm below the thumb. This is what a medium-rare steak feels like.
Gently press the tip of your index finger and your thumb together. Feel the palm below the thumb. This is what a rare steak feels like.
Printable Recipe
Cook Steak on the Stove
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 Steaks (ribeye or NYC steaks ( 1 ½ inch thick))
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 3 tablespoon Butter (unsalted )
- 3 Garlic cloves (smashed )
- 2 sprigs Rosemary
- 2 sprigs Thyme
Instructions
- Remove steaks from the refrigerator to room temperature on a wooden board at least 30 minutes to an hour before cooking. Place them on paper 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 pan or 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 tablespoon 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. The internal temperature on the instant-read thermometer should be Rare steak - 125 F, about 6 minutes of cookingMedium-rare steak - 130 F, about 8 minutes of cooking Medium steak- 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 tablespoon red wine vinegar, ¼ cup chicken stock, and ¼ cup double cream. Season with salt and pepper. Then, pour over the steak.
Recipe Notes & Tips
- 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 otherwise it won't cook evenly.
- Ensure the steaks are dry with a paper towel or air dry them on a cooling rack overnight in the fridge. This helps them sear nicely with a crisp crust which adds a nice texture and flavor to the steak.
- For a crisper crust do not use too much oil or omit the oil altogether.
- Avoid flipping the meat too often, let the pan do its job of crusting the steak on the outside
- Baste the steaks with 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 an internal temperature on an instant-read 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!