How To Cook Steak On The Stove

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Introduction

Learning how to cook steak on the stove is a fundamental skill for any home cook. While grilling often takes center stage, the stovetop provides a controlled environment for achieving a perfectly seared and cooked steak, regardless of weather conditions. This method has gained popularity due to its convenience, speed, and ability to create a restaurant-quality steak in the comfort of your own kitchen.

Ingredients

The key to a great stovetop steak lies in quality ingredients. Here’s what you’ll need:

• Steak: Choose your preferred cut. Ribeye, New York strip, and filet mignon are popular choices. Aim for a steak that’s about 1-1.5 inches thick for even cooking.
• Oil: High smoke point oils such as avocado oil, canola oil, or grapeseed oil are recommended.
• Salt: Kosher salt or sea salt is ideal for seasoning.
• Pepper: Freshly ground black pepper adds a robust flavor.
• Optional: Garlic cloves (smashed), fresh herbs like thyme or rosemary, butter (for basting).

Substitutions are possible. Use any steak cut you prefer, adjusting cooking times accordingly. Olive oil can be used if you are careful not to overheat it beyond its smoke point. Feel free to experiment with different herbs and spices to customize the flavor.

Preparation Steps

Proper preparation is crucial for a successful stovetop steak:

1. Thaw (if frozen): Thaw the steak in the refrigerator for 24-48 hours. Avoid thawing at room temperature.
2. Pat Dry: Use paper towels to thoroughly pat the steak dry. This is essential for achieving a good sear.
3. Season Generously: Season the steak liberally with salt and pepper on all sides. Don’t be shy with the seasoning it’s what creates the flavorful crust. Season at least 30 minutes before cooking, or preferably an hour, allowing the salt to penetrate the meat.
4. Prepare Add-ins (Optional): If using garlic or herbs, smash the garlic cloves and chop the herbs. Have these ready to go for basting.

Tip: Elevate the steak on a wire rack after seasoning to allow for even seasoning and airflow around the steak. This can further improve the sear.

Cooking Instructions

This section details the process of how to cook steak on the stove:

1. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Allow the pan to heat up for several minutes until it’s smoking hot. This is crucial for achieving a good sear.
2. Add Oil: Add a tablespoon or two of high smoke point oil to the hot pan. The oil should shimmer and barely smoke.
3. Sear the Steak: Carefully place the steak in the hot pan. Avoid overcrowding the pan if cooking multiple steaks; work in batches. Sear for 2-3 minutes per side, without moving the steak, until a deep, brown crust forms.
4. Reduce Heat and Cook to Desired Doneness: Reduce the heat to medium. For medium-rare, continue cooking for 2-4 minutes per side, flipping every minute. For medium, cook for 4-6 minutes per side. Use a meat thermometer to check the internal temperature.
5. Baste (Optional): During the last minute of cooking, add a knob of butter, the smashed garlic cloves, and herbs to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics.
6. Rest: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

Recommended Internal Temperatures:

• Rare: 125-130F (52-54C)
• Medium-Rare: 130-135F (54-57C)
• Medium: 135-145F (57-63C)
• Medium-Well: 145-155F (63-68C)
• Well-Done: 155F+ (68C+)

Serving Suggestions

A perfectly cooked steak deserves equally delicious accompaniments. Here are some serving ideas:

• Classic Sides: Mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, carrots), creamed spinach.
• Sauces: Barnaise sauce, peppercorn sauce, chimichurri sauce.
• Salads: A simple green salad with a vinaigrette dressing provides a refreshing contrast.
• Plating: Slice the steak against the grain and arrange it on a plate alongside your chosen sides. Garnish with fresh herbs or a sprinkle of sea salt.

Tips and Common Mistakes

Here are some tips for achieving steak perfection and common pitfalls to avoid:

• Don’t overcrowd the pan: This will lower the temperature of the pan and prevent a good sear.
• Don’t move the steak too much: Allow the steak to sear undisturbed for a proper crust to form.
• Use a meat thermometer: This is the most accurate way to determine the doneness of your steak.
• Rest the steak: This is crucial for a juicy and tender result.
• Start with a hot pan: A cold pan will result in a steamed, not seared, steak.
• Don’t use low smoke point oils: These will burn and create an unpleasant flavor.

Explore More Cooking Guides

Learning how to cook steak on the stove opens up a world of culinary possibilities. Its rich flavor and satisfying texture make it a universally appealing dish, and its practicality makes it a weeknight favorite. Mastering this technique allows for countless variations, adapting to different tastes and occasions. Whether you are a seasoned cook or a beginner, confidently cooking steak on the stove will impress. Try this method at home and explore more cooking guides at foodrecipestory.com to broaden your culinary skills.