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.
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.
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
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
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