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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.

Prep Time
5 mins
Cook Time
5 mins
Servings: 2
Calories: 792 kcal
Course: Main Course
Cuisine: French , American

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

    Cup of Yum
  1. Pat the steaks dry on all sides with a paper towel.
  2. Season them on all sides with salt and pepper. You can also dry brine the steak for 4 to 24 hours.
  3. Add the olive oil to a large cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
  4. 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.
  5. 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.
  6. Flip the steak over, turn the heat down to medium, and immediately add in the butter, thyme, rosemary, sage, garlic, and shallots.
  7. Baste the steak for 2 to 3 minutes to help brown and flavor the steak more.
  8. 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. 
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Nutrition Information

Calories 792kcal (40%) Carbohydrates 5g (2%) Protein 42g (84%) Fat 67g (103%) Saturated Fat 28g (140%) Polyunsaturated Fat 3g Monounsaturated Fat 29g Trans Fat 1g Cholesterol 219mg (73%) Sodium 110mg (5%) Potassium 713mg (20%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 799IU (16%) Vitamin C 7mg (8%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 792

% Daily Value*

Calories 792kcal 40%
Carbohydrates 5g 2%
Protein 42g 84%
Fat 67g 103%
Saturated Fat 28g 140%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 29g 145%
Trans Fat 1g 50%
Cholesterol 219mg 73%
Sodium 110mg 5%
Potassium 713mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 799IU 16%
Vitamin C 7mg 8%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.