How to Cook Steak on the Stove
A great stovetop steak comes down to a dry surface, a screaming hot pan, and not moving the meat too soon. Skip any of those and the steak steams instead of sears, leaving a gray, flabby crust instead of a deep brown one.
Steps
- 1Take the steak out of the fridge 30-40 minutes before cooking so it cooks more evenly.
- 2Pat the steak completely dry with paper towels, this is the single biggest factor in getting a good crust.
- 3Season generously with salt on both sides right before cooking.
- 4Heat a cast iron or heavy stainless steel skillet over high heat until it's just starting to smoke, about 3-4 minutes.
- 5Add a high-smoke-point oil (avocado or refined vegetable oil) and swirl to coat the pan.
- 6Lay the steak in the pan away from you and leave it undisturbed for 3-4 minutes to form a crust.
- 7Flip once and cook another 3-4 minutes for medium-rare (a 1-1.5 inch steak should read 130-135°F internally).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 8In the last minute, add a tablespoon of butter, a smashed garlic clove, and a sprig of thyme, then tilt the pan and spoon the melted butter over the steak repeatedly.
- 9Transfer the steak to a cutting board or rack and rest for 5-10 minutes before slicing against the grain.
Common mistakes
- Cooking a wet or cold steak: moisture on the surface and a cold center both work against a fast, even sear.
- Moving the steak too early: flipping or shifting it before a crust forms tears the surface and leaves it stuck to the pan.
- Overcrowding the pan: two steaks in a pan sized for one drops the temperature and steams the meat instead of searing it.
- Skipping the rest: cutting into a steak right off the heat pushes out most of its juices onto the board instead of back into the meat.
- Using a thin, lightweight pan: it can't hold enough heat to sear properly once the cold steak hits it.
Equipment
- Cast iron or heavy stainless steel skillet
- Tongs
- Instant-read thermometer
- Paper towels
- Cutting board
FAQ
What's the best cut of steak for cooking on the stove?
Ribeye, New York strip, and top sirloin work well because their fat content and thickness hold up to high, direct heat without drying out.
How thick should a steak be for pan-searing?
1 to 1.5 inches is ideal. Thinner steaks overcook before a proper crust develops, and much thicker cuts need a finish in the oven to cook through.
Do I need to add oil if the pan is nonstick?
Nonstick pans don't get hot enough to develop a real sear and can't handle the high heat steak needs, so a cast iron or stainless pan with oil is the better choice regardless.
Why does the steak need to rest after cooking?
Resting lets the muscle fibers relax and reabsorb juices that were pushed toward the surface during cooking, so the steak stays juicy when sliced.
What internal temperature should steak be pulled at?
Pull it about 5°F below your target, since it will keep cooking during the rest: 125°F for rare, 130°F for medium-rare, 140°F for medium.
Need exact temperatures or timing? Check our Time & Temperature Guide →