How to Cook a Perfect Steak on Stovetop
Keep on reading beyond the recipe for all the tips for juicy tender steak every time.
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
Continue Reading for additional tips and serving suggestions.