How to Cook Steak on the Stove
Cooking steak on the stove is one of the easiest ways to make perfectly seared, juicy, buttery-rich steak with a delicious crust.
Ingredients
- 2 12-14 ounce New York Strip Steaks or RIbeyes
- 2 tablespoons olive oil
- 4 to 6 tablespoons unsalted butter
- 5 garlic cloves
- 4 to 6 sprigs of fresh thyme
- 2 to 3 sprigs of rosemary
- 6 to 8 leaves of fresh sage
- 1 peeled shallot sliced in half
- Coarse salt and freshly cracked pepper to taste
Instructions
- Pat the steaks dry on all sides with a paper towel.
- Season them on all sides with salt and pepper. You can also dry brine the steak for 4 to 24 hours.
- Add the olive oil to a large cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
- For a medium-rare internal steak, place the steak in the pan, turn the heat down to medium, and let the steak cook for 1 minute and 30 seconds.
- Next, using tongs, move the steaks around in a circular motion for 1 minute and 30 seconds. Doing this will help completely brown the top of the steak.
- Flip the steak over, turn the heat down to medium, and immediately add in the butter, thyme, rosemary, sage, garlic, and shallots.
- Baste the steak for 2 to 3 minutes to help brown and flavor the steak more.
- Remove the steaks and place them on a rack to rest for 4 to 5 minutes before serving.
Notes
Make-Ahead: Eat the pan-seared steak as soon as it’s done resting. If it’s made too far in advance, it will dry out.
How to Store: Transfer the leftover steak to an airtight container or wrap it in aluminum foil and store it in the refrigerator for up to 3 days. I don’t recommend freezing steaks once cooked.
How to Reheat: Heat a small amount of butter or oil in a pan over medium heat and reheat the steak on the stove for 1 to 2 minutes per side or until heated through.
You can dry brine the steaks to enhance their taste and tenderness. Season the steaks generously with salt and let them rest, uncovered, on a rack in the fridge for 4 to 24 hours before cooking them on the stove.
Cast iron or carbon steel pans are best for cooking steak because they retain and distribute heat evenly, giving them perfect sear.
Carefully rotate the steaks in the pan with tongs. Don’t squeeze too hard, or you’ll release those delicious meaty juices.
A sizzling hot pan is key to achieving an impressive golden crust. You’ll know the pan is hot enough when the oil shimmers and smokes lightly.
Butter basting infuses the meat with rich flavors, keeps the meat juicy on the inside, and helps the crust stay golden and crispy.
Set the steaks aside for at least 5 minutes after cooking. As they cool, their natural juices will soak back into the meat fibers, resulting in perfectly tender steaks.
Overcooked steaks can be avoided by positioning them upright while resting. This allows the heat to escape faster, preventing the steak from overcooking or exceeding your desired doneness.
Nutrition
Calories: 792kcalCarbohydrates: 5gProtein: 42gFat: 67gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 219mgSodium: 110mgPotassium: 713mgFiber: 1gSugar: 1gVitamin A: 799IUVitamin C: 7mgCalcium: 81mgIron: 4mg