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Learn this simple three-step method for cooking the perfect steak on the stovetop every time. Busting conventional steak-cooking wisdom to make a better, faster steak at home.
Pan-searing is the best—and easiest—way to cook a steak. Master this technique to whip up a steak that rivals your favorite steakhouse.
Here, we share our top tips and techniques for cooking steakhouse-worthy steaks on the stove, plus how long you need to cook it to achieve desired doneness. And the best part?
Simple method to cook the perfect pan-seared steak that starts on the stove and finishes in the oven. Read the reviews–this works! Grab your cast iron skillet and let’s go. this … “This was so easy! I had no idea how to make a steak before this, but it turned out so well. Thanks!” ⭐️⭐️⭐️⭐️⭐️ – Margaret. “This method worked perfectly.
Get a restaurant-quality steak in the comfort of your own kitchen by making steak on your stovetop. The secret to success is a hot skillet, a good exhaust fan, and a butter and herb baste at the end. Cooking steak on the stovetop is one of my go-to preparations for a quick and easy weeknight dinner.
Table of Contents. 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.
Make sure the steaks are between 1 1/4 and 1 1/2 inches thick. Thinly cut steaks will dry out very easily and are practically impossible to cook perfectly, especially on the stove. Trim off excess fat. The fat adds flavor, but when cooking a steak indoors over high heat too much fat can create quite a bit of smoke in the kitchen.
1. prep time. 30 min. total time. 50 min. cook time. 20 min. 1 ribeye steak, about 1–2 inches thick. Kosher salt, to taste. Freshly ground black pepper, to taste. 1 tablespoon unsalted butter. 1 tablespoon olive oil (not extra virgin) or other neutral vegetable oil. Pat the steak dry with paper towels.
What you need. Here’s all you need: Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone.
Cutting Board. Kitchen knife. Measuring spoons. Large skillet – cast iron or stainless steel. How to cook Pan Seared Steak. Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.