How to Cook a Perfect Steak on Stovetop
How to cook a perfect steak on stovetop - 5 tips to ensure a perfect result every time! The easiest and quickest way to cook a steak.
About 30 minutes before cooking, bring out the steaks and bring to room temperature.
Heat a large (12-inch) stainless steel, or cast iron skillet, over medium high heat.
Add oil to now hot skillet and heat until shimmering.
Right before cooking, dry the steaks with paper towel. (Note: This's important to get a beautiful sear. Or extra liquid will steam the steaks, instead of searing.)
Salt and pepper on each side.
Now carefully add steaks (I use a pair of kitchen tongs.) and cook the steaks for a minute or so. Then flip and cook on other side for another minute. (TIP: If the steak are stuck to the skillet, let it cook for 30 seconds longer and try again. Don't force it.)
Continue flipping and cooking until desired doneness reached, 8-10 minutes. For medium rare, the internal temperature should be 130-135°F. See notes for more details. (TIP: This handy thermometer changed my steak game forever! No more guessing, I know exactly when my steak is done in less than 5 seconds!)
Remove the steaks onto a clean plate, cover and rest for at least 5 minutes, before slicing and serving.
Note 1: You can use any kind of boneless steak, about 1-1.5-inch thick. New York strip, ribeye steaks are excellent for this specific method. For more details, read the full article below the recipe.
Note 2: I mostly use reserved bacon fat for cooking steak, because it adds amazing flavor! But you can use any high-smoke point oil, like vegetable or canola oil. I don't recommend frying the steak in butter, but you can add butter at the end for flavor.
Calories: 535kcal, Carbohydrates: 1g, Protein: 46g, Fat: 39g, Saturated Fat: 20g, Cholesterol: 138mg, Sodium: 1281mg, Potassium: 608mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Calcium: 16mg, Iron: 4mg