Want steakhouse-quality steak without firing up the grill? Learning how to cook steak on the stove is easier than you think. With a hot skillet, a good cut of beef, and a few simple techniques, you can make a juicy, flavorful steak with a beautiful golden crust right in your own kitchen. Whether you’re cooking ribeye, New York strip, or sirloin, this stovetop steak method delivers reliable results every time.
Steak has always been one of my favorite “easy dinners” because it feels special without requiring much work. When my kids were younger, steak night usually meant a simple salad, a vegetable side dish, and a hot skillet on the stove. Over the years, I’ve learned that great steak isn’t about fancy equipment or expensive restaurants. It’s all about using the right technique and knowing when to stop cooking.
Why you’ll love cooking steak on the stove
- Easy and Reliable – No grill, smoker, or special equipment required.
- Steakhouse Results at Home – A hot skillet creates a flavorful crust while keeping the center tender and juicy.
- Ready in Under 20 Minutes – Perfect for busy weeknights or last-minute dinners.
- Works With Most Steak Cuts – Ribeye, New York strip, sirloin, and filet mignon all work beautifully.
Quick Steak Doneness Guide
For a steak about 1½ inches thick.
Tip: Remove the steak about 5 degrees before your target temperature because it continues cooking while it rests.
| Doneness | Internal Temp |
|---|---|
| Rare | 120 to 125°F |
| Medium Rare | 130 to 135°F |
| Medium | 140 to 145°F |
| Medium Well | 150 to 155°F |
| Well Done | 160°F+ |
Ingredients and substitutes
- Steak – Ribeye is my favorite choice because the marbling keeps it juicy and flavorful. This method also works with New York strip, sirloin, and filet mignon.
- Ribeye – Best choice for this method because the marbling keeps the steak juicy.
- New York Strip – Slightly leaner but still excellent.
- Filet Mignon – Very tender but less flavorful.
- Sirloin – Budget-friendly option that works well with this stovetop method.
- Salt – Kosher salt or coarse sea salt works best.
- Black Pepper – Freshly cracked black pepper gives the best flavor. Oil – Avocado oil, canola oil, or grapeseed oil.
- Butter – Adds richness and helps with basting.
- Garlic – Fresh garlic cloves add flavor to the butter.
- Fresh Herbs – Rosemary and thyme are classic choices.
Step-by-step: How to cook steak on the stove
Step 1: Prepare the Steak
Remove the steak from the refrigerator 30 to 60 minutes before cooking. Pat dry with paper towels and season generously with salt and black pepper.
Step 2: Heat the Pan
Place a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
Step 3: Add Oil
Add the oil and allow it to heat until shimmering.
Step 4: Sear the First Side
Place the steak in the pan and leave it undisturbed for 3 to 4 minutes until a deep golden crust forms.
Step 5: Flip and Cook
Turn the steak over and cook the second side for another 3 to 4 minutes.
Step 6: Add Butter and Aromatics
Reduce the heat slightly. Add butter, garlic, rosemary, and thyme. Tilt the pan and spoon the melted butter over the steak for 1 to 2 minutes.
Step 7: Check Temperature
Use an instant-read thermometer to check the internal temperature.
Step 8: Rest
Transfer the steak to a plate and let it rest for 5 to 10 minutes before slicing.
Step 9: Serve
Slice against the grain and serve immediately.
How to Cook Steak on the Stove
Learn how to cook steak on the stove with this easy pan-seared steak recipe. A hot skillet, butter, garlic, and fresh herbs create a flavorful crust and juicy center every time.
Video
Ingredients
- 2 Ribeye steaks (1½ inch thick)
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Cooking oil
- 3 tbsp Butter unsalted
- 3 Garlic cloves smashed
- 2 sprigs Rosemary
- 2 sprigs Thyme
Method
- Step 1 – Remove the steaks from the refrigerator 30 to 60 minutes before cooking. Pat them dry thoroughly with paper towels.
- Step 2 – Season both sides generously with salt and freshly cracked black pepper.1 tsp Salt, ½ tsp Black pepper
- Step 3 – Place a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- Step 4 – Add the oil and allow it to heat until shimmering.1 tbsp Cooking oil
- Step 5 – Carefully place the steaks in the hot pan. Cook undisturbed for 3 to 4 minutes until a deep golden crust forms.2 Ribeye steaks
- Step 6 – Flip the steaks and cook the second side for another 3 to 4 minutes.
- Step 7 – Reduce the heat slightly. Add the butter, smashed garlic cloves, rosemary, and thyme.3 tbsp Butter, 2 sprigs Rosemary, 2 sprigs Thyme , 3 Garlic cloves
- Step 8 – Tilt the pan and spoon the melted butter over the steaks continuously for 1 to 2 minutes.
- Step 9 – Check the internal temperature using an instant-read thermometer.Rare: 120 to 125°F (49 to 52°C)Medium Rare: 130 to 135°F (54 to 57°C)Medium: 140 to 145°F (60 to 63°C)Medium Well: 150 to 155°F (65 to 68°C)Well Done: 160°F+ (71°C+)
- Step 10 – Transfer the steaks to a plate or cutting board. Loosely tent with foil and rest for 5 to 10 minutes.
- Step 11 – Slice against the grain and serve immediately.
Notes
- Choose steaks that are at least 1½ inches thick for the best results.
- Pat the steak completely dry before seasoning.
- Use a cast-iron or heavy-bottomed skillet.
- Let the pan get very hot before adding the steak.
- Use an instant-read thermometer for accurate doneness.
- Rest the steak for at least 5 minutes before slicing.
- Rare: 120 to 125°F (49 to 52°C)
- Medium Rare: 130 to 135°F (54 to 57°C)
- Medium: 140 to 145°F (60 to 63°C)
- Medium Well: 150 to 155°F (65 to 68°C)
- Well Done: 160°F+ (71°C+)
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Common Mistakes When Cooking Steak
- Starting With a Cold Steak – Allow the steak to sit at room temperature before cooking.
- Using a Pan That Isn’t Hot Enough – A hot pan is essential for developing a crust.
- Flipping Too Often – Let the steak sear undisturbed before turning.
- Skipping the Resting Time – Resting keeps the juices inside the steak.
- Overcooking – Use a thermometer instead of relying on time alone.
What to 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 the following:
Frequently asked questions
Raw steak can be kept in the fridge for 1 to 2 days. Cooked steak should be eaten fresh when just made, but any leftovers can be kept for 3 to 4 days. I like to chop leftovers and serve them over salads, so they do not overcook when warmed.
Ribeye, New York strip, filet mignon, and sirloin are all excellent choices.
Use oil for searing and butter for basting near the end of cooking.
Yes—but butter and herbs enrich flavor and create a tender crust.
No. Cast iron is ideal, but any heavy-bottomed skillet will work
A 1½-inch steak usually takes about 3 to 4 minutes per side for medium rare, but always check the internal temperature.
Yes, but a thermometer is the most reliable way to achieve your preferred doneness.
You can use the finger test, a quick way to check doneness by feel. Gently press the center of the steak with your fingertip.
If it feels very soft, like the base of your thumb when you touch it to your index finger, it’s likely rare.
If it feels a bit firmer, like when you touch your middle finger to your thumb, it’s medium-rare.
Touching your ring finger to your thumb feels like a medium steak — springy with some firmness. Medium-well feels firmer, like touching your pinky to your thumb.
And if it feels quite firm with little give, it’s likely well done.
It’s not an exact science, but it’s a helpful trick if you don’t have a meat thermometer.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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!