Cooking a steak on your stove top is not as difficult as it may seem. There are many different ways to do so, but the simplest and easiest way is through using a skillet. This post will discuss how to cook an absolutely delicious stove top steak steak in minutes by following our five easy steps.
How to cook a stove top steak
Make sure you have a good cut of meat
You should be looking for a steak with bountiful marbling to achieve the best results.
New York strip steaks and boneless ribeyes work well when it comes to cooking stove top steak, but what you are really going for is one that has lots of fat within its meat.
What you’ll need to cook the perfect stove top steak
The perfect steak is a great centerpiece for any meal, but it can be quite tricky to cook. The stovetop method produces the most tender and juicy results with just enough crust on the outside of your roast.
- A pan that is large enough to fit your entire piece of meat without crowding it or having any empty space in between pieces (a 12-inch skillet is ideal)
- Vegetable oil or clarified butter, to prevent sticking. Also if you want to get the perfect sear on your steak, clarified butter or vegetable oil is a must. You can heat it much higher than regular butter which ensures that every inch of the beef gets crispy and browned.
Dry with paper towels
To begin, pat the steak dry with paper towels. This is one way to ensure that all of the moisture on its exterior will evaporate before it begins to brown in order for your food’s flavor and texture not be compromised.
We’ll call this my “best kept secret” cooking technique: When you are finished cooking whatever needs to be cooked at high heat – like searing or frying bacon, sauteing onions or garlic, etc., make sure to take some paper towels and pat down that surface area.
Season with pepper and salt
Before putting it in your skillet, sprinkle pepper and salt to taste. When you’re cooking steak on the stove top, a good amount of seasoning is all you need.
Seasoning has an extra benefit aside from giving your steak an amazing boost of flavor it also provides an outer layer of protection against sticking when food starts browning at high heat levels versus without any added seasonings and spices where there would be no form of resistance from its surface area which could lead to more than just
The first 3 minutes are key!
Sear for 3 minutes on each side before flipping over! Keep the steak at medium-high heat to get it nice and brown with a beautiful sear.
If you flip your meat too early, the surface area where’s its been cooking for will remain relatively raw while another portion of whatever side is now up in contact with the pan or grill might become overcooked.
It should take about three minutes on each side before flipping over – even if that means using high flame power!
Give yourself time to cook.
Cook the steak(s) in your skillet for another 3 to 4 minutes on the bottom side or until you get your desired doneness (rare, medium rare).
When cooking a perfect steak, it is important to add the butter and your chosen fresh herbs during the last minute of cooking time. This will ensure that all your guests are able to enjoy its rich flavor without any overcooked parts!
Before you serve your perfectly cooked stove top steak!
You’re almost set but before you serve that juicy steak! A juicy, tender piece of meat is the goal. To achieve this end it’s a good idea to let your steak rest out from under the heat for about 5-10 minutes after cooking so that any juices will have time to redistribute themselves evenly throughout the meat and stop running off in an unappealing fashion.
Kitchen tools you’ll need
- Cast Iron Skillet Pan, 15 Inch
- Nonstick Frying Pan Sets with Lids
- Heavy Duty Aluminum Foil, 130 Square Feet
Skillet seared steak Recipe.
Skillet seared steak
- 24 oz steak (Rib-eye for example)
- 1 teaspoon sea salt
- 2 teaspoon vegetable oil
- 1 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 glove garlic
- fresh herbs
Pat the steaks dry with paper towels before you season them well.
Heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s blisteringly hot.
Add the oil to your pan and heat it until you see a shimmering, moving fluid effect.
Carefully set the steaks in a pan, being mindful of any oil splatter. The meat should sizzle with joy as it meets its new home!
The steaks need a few minutes to get golden brown. Flip the steak when it releases easily and the bottom is deep brown, about 3 minutes. Continue cooking for another 3-4 minute on second side for rare to medium. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
During the last minute of cooking, add the butter and fresh herbs to the pan with the steaks.
If you got to desired doneness, let rest under aluminum foil.