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+ servings

How to Cook a Perfect Steak on Stovetop

Keep on reading beyond the recipe for all the tips for juicy tender steak every time.

Ingredients

  • 2 8-12oz steaks, at least 1-inch thick (Note 1)
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil, or bacon fat (Note 2)

Instructions

  • 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.

Notes

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.

Nutrition Information

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
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.
Continue Reading for additional tips and serving suggestions.