How to Cook Steak on the Stove
Cooking steak on the stove is a culinary skill that every home chef should master. There’s something undeniably satisfying about searing a beautifully marbled steak to perfection, filling your kitchen with mouthwatering aromas. Whether you’re preparing a romantic dinner or a casual weeknight meal, this method is simple, quick, and delivers restaurant-quality results. In this guide, we will explore the intricacies of cooking two 12-14 ounce New York Strip Steaks or Ribeyes, packed with flavor and cooked to your desired doneness. So, grab your ingredients and let’s dive into the art of cooking steak on the stove!
Why Cooks Rave About It
Cooking steak on the stove allows for incredible control over the heat and timing, leading to a perfectly seared exterior and a juicy interior. The stovetop method is not only convenient but also enhances the flavor profile of the steak through the Maillard reaction. When you sear steak, the natural sugars and amino acids interact, creating a rich, savory crust that is simply irresistible. Additionally, with the right techniques, you can easily infuse your steak with aromatic herbs and garlic, elevating the dish to a whole new level.
Ingredient Notes
- 2 New York Strip Steaks or Ribeyes (12-14 ounces each): Choose well-marbled cuts for the best flavor and tenderness.
- 2 tablespoons olive oil: This will help achieve a nice sear without burning.
- 4 to 6 tablespoons unsalted butter: Adds richness and enhances flavor during cooking.
- 5 garlic cloves: Whole cloves infuse the steak with aromatic flavor.
- 4 to 6 sprigs of fresh thyme: Provides earthy notes that complement the beef beautifully.
- 2 to 3 sprigs of rosemary: A fragrant herb that pairs exceptionally well with steak.
- 6 to 8 leaves of fresh sage: Adds a unique flavor that brightens up the dish.
- 1 peeled shallot sliced in half: Imparts a subtle sweetness and depth of flavor.
- Coarse salt and freshly cracked pepper: Essential for seasoning and enhancing the steak’s natural flavors.
Prep & Cook Tools
- Cast iron skillet or heavy-bottomed pan: Ideal for retaining heat and achieving a perfect sear.
- Tongs: For flipping the steak without piercing the meat.
- Instant-read thermometer: To check the steak’s doneness accurately.
- Basting spoon: For drizzling melted butter over the steak while cooking.
- Cutting board: For resting and slicing the steak after cooking.
How to Cook Steak on the Stove Cooking Guide
Step 1: Prepare the Steaks
Remove the steaks from the refrigerator about 30-60 minutes before cooking to let them come to room temperature. This ensures even cooking. Pat them dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season both sides generously with coarse salt and freshly cracked pepper.
Step 2: Heat the Skillet
Place your cast iron skillet or heavy-bottomed pan over medium-high heat. Allow it to heat up for about 5 minutes until it’s hot enough that a drop of water sizzles and evaporates immediately.
Step 3: Add Olive Oil
Once the skillet is hot, add 2 tablespoons of olive oil. Swirl the oil around to coat the bottom of the pan evenly. The oil should shimmer but not smoke.
Step 4: Sear the Steaks
Carefully place the steaks in the hot skillet, ensuring they are not overcrowded. Sear without moving them for about 4-5 minutes on the first side, until a golden-brown crust forms.
Step 5: Flip and Add Aromatics
Using tongs, flip the steaks to the other side. Immediately add the butter, garlic cloves, thyme, rosemary, sage, and halved shallot to the pan. The butter will start to foam; tilt the pan slightly and use a spoon to baste the steaks with the melted butter.
Step 6: Continue Cooking
Cook the steaks for an additional 4-5 minutes, basting frequently with the flavored butter. For medium-rare, aim for an internal temperature of 130°F, using an instant-read thermometer to check.
Step 7: Rest the Steaks
Once cooked to your desired doneness, remove the steaks from the skillet and place them on a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute for a tender, juicy steak.
Step 8: Serve
After resting, slice the steaks against the grain and serve with the aromatic butter and herbs from the pan drizzled on top. Enjoy your perfectly cooked steak with your favorite sides!
Adaptations for Special Diets
- Paleo: Serve with a side of grilled vegetables or a fresh salad.
- Keto: Pair with a creamy mushroom sauce or avocado for healthy fats.
- Gluten-Free: This recipe is naturally gluten-free; just ensure your sides are also gluten-free.
- Low-Sodium: Reduce the amount of salt used for seasoning, and use low-sodium broth for sides.
What I Learned Testing
- Patting the steaks dry is crucial for achieving that gorgeous sear.
- Letting the steaks come to room temperature before cooking makes a significant difference in the final texture.
- Basting with butter and aromatics infuses the steak with incredible flavor and moisture.
- Resting the steak is a must to ensure each bite is juicy and tender.
Save for Later: Storage Tips
If you have any leftover steak, allow it to cool completely before storing it. Wrap the steak tightly in plastic wrap or aluminum foil and place it in an airtight container. Leftover steak can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, do so gently in a skillet over low heat to avoid drying it out.
Questions People Ask
How do I know when my steak is done?
The best way to check for doneness is to use an instant-read thermometer. For medium-rare, aim for an internal temperature of 130°F; for medium, 140°F; and for well-done, 160°F.
Can I cook steak without oil?
While oil helps achieve a good sear, you can use clarified butter or ghee as an alternative. These options have a higher smoke point and can add extra flavor.
What sides pair well with steak?
Classic sides include garlic mashed potatoes, sautéed green beans, or a fresh garden salad. For something lighter, try steamed asparagus or roasted Brussels sprouts.
How long should I rest my steak?
Resting your steak for 5-10 minutes allows the juices to redistribute, making it more tender and flavorful. Don’t skip this step!
Serve & Enjoy
Now that you’ve mastered how to cook steak on the stove, it’s time to savor every delicious bite. The combination of perfectly seared steak, aromatic herbs, and rich butter creates a dish that’s sure to impress. Whether you’re celebrating a special occasion or simply treating yourself to a delectable meal, cooking steak on the stove is a skill that will elevate your culinary repertoire. So, fire up that skillet, and let the mouthwatering adventure begin!
How to Cook Steak on the Stove
Ingredients
Equipment
Method
- Remove the steaks from the refrigerator about 30-60 minutes before cooking to let them come to room temperature. Pat them dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season both sides generously with coarse salt and freshly cracked pepper.
- Place your cast iron skillet or heavy-bottomed pan over medium-high heat. Allow it to heat up for about 5 minutes until it’s hot enough that a drop of water sizzles and evaporates immediately.
- Once the skillet is hot, add 2 tablespoons of olive oil. Swirl the oil around to coat the bottom of the pan evenly. The oil should shimmer but not smoke.
- Carefully place the steaks in the hot skillet, ensuring they are not overcrowded. Sear without moving them for about 4-5 minutes on the first side, until a golden-brown crust forms.
- Using tongs, flip the steaks to the other side. Immediately add the butter, garlic cloves, thyme, rosemary, sage, and halved shallot to the pan. The butter will start to foam; tilt the pan slightly and use a spoon to baste the steaks with the melted butter.
- Cook the steaks for an additional 4-5 minutes, basting frequently with the flavored butter. For medium-rare, aim for an internal temperature of 130°F, using an instant-read thermometer to check.
- Once cooked to your desired doneness, remove the steaks from the skillet and place them on a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute for a tender, juicy steak.
- After resting, slice the steaks against the grain and serve with the aromatic butter and herbs from the pan drizzled on top. Enjoy your perfectly cooked steak with your favorite sides!
Notes
- Always let steaks come to room temperature before cooking for even doneness.
- Pat the steaks dry for a better sear and crust.
- Baste with butter and aromatics for enhanced flavor.
- Resting the steak is crucial for juiciness.
- Use an instant-read thermometer for perfect doneness.
