How to Cook the Perfect Steak on the Stovetop

There’s nothing quite like a delicious steak cooked to perfection. And while grilling your steak may be a popular option, sometimes the weather or lack of outdoor space makes it difficult to do so. But don’t worry, you can still cook a mouth-watering steak right on your stovetop. Here’s how to make a steak on the stovetop in a few simple steps.

First, choose your steak. You can go for a classic cut like a ribeye or a tenderloin, or try something different like a flank or skirt steak. Regardless of the cut, make sure your steak is at room temperature before cooking. This ensures that it cooks evenly and avoids any potential shrinkage. Once that’s done, season your steak with salt and pepper on both sides. Don’t be afraid to be generous with your seasoning. The key to a tasty steak is a good balance of flavor.

1. Choosing the best steak for stovetop cooking

Stovetop cooking is a great way to cook steak, but to ensure the best results, you have to start by picking the right steak. Choose cuts that are 1 inch to 1.5 inches thick, such as ribeye, strip steak, or tenderloin. These are the most suitable for cooking on the stovetop, giving you a crispy crust on the outside while maintaining juicy and tender meat on the inside.

2. Preparing the steak

Before cooking the steak, remove it from the fridge and let it sit at room temperature for 30 minutes. This helps the steak to cook evenly. Pat the steak dry with paper towels to ensure that there is no excess moisture on the surface. Season the steak with salt and pepper, or your preferred steak seasoning.

3. Preheating the pan

A hot pan is essential for getting a great sear on the steak. Heat a cast-iron skillet or heavy pan over high heat until it’s piping hot. You can check the temperature by holding your hand about an inch above the surface of the pan. If you can only hold it for a few seconds before it gets too hot, the pan is ready.

4. Adding oil and butter

Add a high-temperature cooking oil, such as canola oil or grapeseed oil, to the hot pan. Then add a tablespoon or two of butter. Swirl the pan to ensure the butter is evenly distributed. The oil will help to prevent the butter from burning while adding flavor and richness to the steak.

5. Searing the steak

Once the oil and butter are heated, lay the steak in the pan, using tongs to avoid splashing yourself with hot oil. Allow the steak to develop a perfect seared crust before flipping it over. Leave it untouched for two to three minutes before flipping it to cook the other side. Repeat this for approximately five minutes, depending on the thickness of the steak, until both sides are browned and crispy.

6. Adding aromatics and basting the steak

To enhance the flavor and aroma of the steak, add garlic cloves or sprigs of rosemary or thyme to the pan. Tilt the pan towards you and, using a spoon, baste the steak with the melted butter and cooking oil. This process will add more flavors to the steak and also help the steak cook more evenly.

7. Checking for doneness

To check if the steak is cooked to your preference, insert an instant-read thermometer into the thickest part of the steak. For medium-rare, it should read around 130°F, for medium around 145°F, and for well-done around 160°F. If you don’t have a thermometer, you can test the steak’s doneness by pressing it with your finger. For a medium-rare steak, it should feel springy with little resistance.

8. Resting the steak

After taking the steak off the pan, let it rest for a few minutes. This allows the juices to redistribute throughout the steak, ensuring that each bite is juicy. Cover the steak loosely with foil, and let it rest for 5-10 minutes before slicing and serving.

9. Serving suggestions

Serve the steak with your favorite side dish, such as roasted potatoes, grilled vegetables, or a side salad. You can also make a creamy sauce to go with it. Some popular options include mushroom sauce, peppercorn sauce, or a classic béarnaise sauce.

10. Cleaning up

After cooking the steak, let the pan cool down. Once it’s safe to handle, wash it with warm, soapy water. Do not use steel wool or harsh chemicals as it can damage the surface of the pan. Use a gentle scrubber or a non-abrasive cleaning agent to clean it. Afterward, dry the pan thoroughly, and it’s ready to use for your next cooking adventure.

Finding the Perfect Cut of Meat

Now that you’ve got your seasoning and skillet ready to go, it’s time to consider the most important element in creating the perfect stovetop steak: the meat itself. Just like with any culinary endeavor, you’ll want to start with high-quality ingredients if you want to achieve the best possible results.

Choosing Your Cut

There are a few different cuts of meat that are particularly well-suited to stovetop preparation. These include:

– Ribeye: This is perhaps the most popular cut for stovetop steak preparation, thanks to its high fat content and excellent marbling.
– New York Strip: Another great option, the New York Strip is both tender and flavorful, with relatively little fat.
– Filet Mignon: The king of steaks, filet mignon is known for its tenderness and exquisite taste. However, this cut can be more difficult to cook to perfection on the stovetop.
– Skirt Steak: This cut of beef is less tender than the others on this list, and it requires a bit more attention and effort to prepare. However, when done right, it can be incredibly flavorful and satisfying.

Quality and Freshness

When selecting your cut of meat, look for high-quality, fresh meat that has been properly handled and stored. Choose a cut with good marbling and fatty content, as this will help keep the steak juicy and flavorful during cooking.

Thickness Matters

The ideal thickness for a stovetop steak is generally 1-2 inches. Thicker cuts will need longer cooking times to reach the desired temperature, which can lead to a less-than-optimal sear. Conversely, thinner cuts may cook too quickly, making it harder to achieve the desired level of doneness.

Room Temperature

Before cooking your steak, it’s crucial to allow it to come to room temperature first. This allows the meat to cook more evenly throughout, making for a more consistent and delicious end result.

Trimming and Seasoning

Before cooking your steak, trim any excess fat or membrane from the edges. Then, generously season the steak with salt and pepper, or any other herbs or spices you prefer. Be sure to press the seasoning into the meat to ensure maximum flavor absorption.

Resting Time

Once your steak is fully cooked, it’s important to give it a proper resting time before serving. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful overall. For best results, let your steak rest for about 5-10 minutes before slicing and serving.

Weighing Your Meat

If you’re not sure how long to cook your steak, consider investing in a meat thermometer. This will allow you to monitor the internal temperature of the steak, ensuring that it reaches a safe and delicious level of doneness.

Doneness Levels

Speaking of doneness, there are a few different levels you can aim for when cooking your stovetop steak. These include:

– Rare: Cooked to an internal temperature of 125°F, with a bright red center and a warm, pink exterior.
– Medium Rare: Cooked to an internal temperature of 135°F, with a pink, juicy center and a slightly browned exterior.
– Medium: Cooked to an internal temperature of 145°F, with a pink center and a browned exterior.
– Medium Well: Cooked to an internal temperature of 150°F, with just a trace of pink remaining inside.
– Well Done: Cooked to an internal temperature of 160°F or higher, with no pink remaining and a fully browned exterior.

Testing for Doneness

If you don’t have a meat thermometer, you can still test for doneness by using the finger test. Simply press down on the center of the steak with your finger. A rare steak will feel soft and mushy, while a well-done steak will feel very firm. Your ideal level of doneness should feel somewhere in between.

Choosing the Right Cut of Steak

Once you’ve gathered the necessary tools and prepared your cooking surface, it’s time to choose the perfect cut of steak. The right cut can make all the difference in the final taste and texture of your meal. Below are a few common cuts that are well-suited for stovetop cooking.

Ribeye

The ribeye is a crowd-pleaser because of its excellent marbling, which adds tons of flavor and tenderness to the meat. This cut is also versatile, as it can be cooked to a variety of different temperatures.

Sirloin

The sirloin is another classic choice for stove-top preparation. This cut comes from the back of the animal, and has a lean, meaty texture with fairly low levels of fat. Since it is a bit leaner than some other cuts, it is best cooked to medium-rare or medium to avoid drying out.

New York Strip

If you’re looking for a great balance of flavor, tenderness, and affordability, then look no further than the New York strip. This cut is less fatty than the ribeye, but still delivers excellent flavor and tenderness thanks to its position on the cow.

Filet Mignon

For a truly indulgent dining experience, treat yourself to a filet mignon. This cut is the most tender part of the cow and has a buttery, melt-in-your-mouth texture. It is also one of the more expensive cuts, so it is best reserved for special occasions.

Flank Steak

For a more budget-friendly option that is still delicious, try flank steak. This cut is relatively lean, but has a rich beefy flavor that pairs well with bold marinades and seasonings. Be sure to slice it thinly against the grain for optimal tenderness.

When choosing your steak, keep in mind that different cuts have different cooking times and temperature preferences. Consult your recipe or a trusted cooking resource for more information on how to cook your chosen cut to perfection.

By following these guidelines, you should be able to find the perfect cut of steak for your stovetop cooking adventures. Happy eating!

That’s How Easy it is to Make a Delicious Steak on the Stovetop!

Now that you know how easy it is to make a juicy and mouth-watering steak on the stovetop, you can impress your family and friends with your culinary skills. Remember to let the meat rest before you cut it, and don’t forget to season it well! We hope you enjoyed reading this article and learned something new. Come back and visit us for more delicious recipes and cooking tips! Thank you for reading.