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Steak on the Stovetop

Steak on the Stovetop - Easy Meals To Cook

When it comes to enjoying a beautifully cooked steak, it can be quite tempting to default to the grill. However, cooking steak on the stovetop is a method that often gets overshadowed but can yield incredible results. It also opens the door to creativity in the kitchen, allowing you to pair this sumptuous dish with a variety of sides and features that elevate your meal.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Steaks
  • 2 steaks New York strip or ribeye 12 oz each, rich flavor and tenderness
  • 4 steaks filet mignon 6 oz each, extremely tender with a buttery texture
Oil
  • 2 tablespoons neutral oil vegetable, canola, or grapeseed for high smoke point
Seasoning
  • 1 heaping teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
Butter
  • 1 tablespoon unsalted butter adds richness
Garlic
  • 1 clove garlic, smashed optional, adds flavor
Fresh Thyme
  • A few sprigs fresh thyme leaves to infuse the steak as it cooks

Method
 

Step 1: Select Your Steak
  1. Begin by choosing the right steak. I love a good New York strip for its balance of flavor and tenderness. Let your steak rest at room temperature for about 30 minutes; this step ensures even cooking.
Step 2: Season Your Steak
  1. Generously season both sides of the steak with salt and pepper. Don't hold back; this creates a flavorful crust. If you like, add a hint of garlic powder or onion powder.
Step 3: Heat the Skillet
  1. Place a heavy skillet (preferably cast iron) on the stovetop over medium-high heat. Wait for it to get hot, then add the neutral oil. You’ll know it's ready when the oil shimmers but doesn’t smoke.
Step 4: Sear the Steak
  1. Carefully place the steak in the skillet, laying it away from you to avoid splatter. You should hear a gratifying sizzle. Sear the steak for about 4-5 minutes without touching it.
Step 5: Flip and Flavor
  1. Using tongs, flip the steak over. Add the butter and smashed garlic cloves into the skillet. As the butter melts, use a spoon to baste the steak with the pan juices. Repeat this for an additional 4-5 minutes for medium-rare. Adjust the cooking time based on your desired level of doneness.
Step 6: Add Fresh Herbs
  1. In the final minute of cooking, add the fresh thyme to the butter-garlic mix and spoon it over the steak. This brings a fresh, aromatic flavor.
Step 7: Let it Rest
  1. Once cooked, remove the steak from the skillet and let it rest on a cutting board for at least 5-10 minutes. This step is crucial as it allows the juices to redistribute.
Step 8: Serve and Enjoy
  1. Slice the steak against the grain and serve. Enjoy the beautiful cook you just executed!

Notes

  • Don’t Rush the Rest: Giving the steak time to rest is essential. Cutting too early will result in a loss of liquids and juiciness.
  • Use a Thermometer: For precision, invest in an instant-read thermometer. Aim for 130-135°F for medium-rare and 155°F for medium.
  • Experiment with Marinades: While seasoning with salt and pepper is go-to, don’t shy away from marinating your steak beforehand to add flavor complexity.
  • Cast Iron is Key: Using a cast iron skillet not only retains heat well but also contributes to a superior crust.
  • Clean Up Safely: Always allow the pan to cool before cleaning. If food residue is stuck, let it soak before scrubbing.