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Easy How to Cook Steak on the Stove photo

How to Cook Steak on the Stove

Cooking steak on the stove is SO EASY! Sear perfectly marbled steaks for a restaurant-quality meal at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak:
  • 2 pieces New York Strip Steaks or Ribeyes (12-14 ounces each)
  • 2 tablespoons olive oil
  • 4 to 6 tablespoons unsalted butter
  • 5 cloves garlic (whole)
  • 4 to 6 sprigs fresh thyme
  • 2 to 3 sprigs rosemary
  • 6 to 8 leaves fresh sage
  • 1 piece shallot (peeled and sliced in half)
  • to taste Coarse salt
  • to taste freshly cracked pepper

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Tongs
  • Instant-read thermometer
  • Basting spoon
  • Cutting Board

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.