Cooking a steak on a stove, compared to the grill is often criticized for being difficult and risky. But if you know the right technique, cooking steak becomes less intimidating and you can have a porterhouse experience in the comfort of your own home. In our home, steak is one of those meals when I want to do less or take it easy on the weekends. Then, all I make is the steak, a side salad, and a veggie side dish. For my kids, sauteed broccoli, roasted cauliflower, or baked potato fries make the perfect side for steak.
Step-by-step: How to cook steak on the stove
Remove steaks from the refrigerator to room temperature onto a cutting board at least 30 minutes to an hour before cooking. And place them on paper towels and pat dry.Pro-tip – It is essential that the steaks are dry so they sear and not stew when cooking. Otherwise, you won’t get that crisp crust. Season the steaks with salt and pepper on both sides.Pro-tip – The steaks can be seasoned up to 12 hours ahead of time in the fridge. Make sure to thaw an hour before cooking.
Next, place a 10, or 12-inch cast-iron skillet on medium-high heat. Have your butter, garlic, oil, and herbs ready.Pro-tip – It is important to have everything ready on hand so you don’t waste time fetching ingredients. Add 1/2 tbsp oil to the cast iron pan with the smashed garlic. Saute for just 30 seconds then place the steaks on.Pro-tip – The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust. Then, cook on the first side for about 2 minutes until you have a nice crust. Add the butter and flip to the other side.Pro-tip – Do not touch the steak for the first two minutes. This will give a nice crisp crust. Next, add the rosemary and thyme. Continue to cook the steaks on the second side for 2 minutes basting with the melted butter in the pan. Begin to check the steak at about 4 minutes of cooking with a meat thermometer. Rare – 125 F about 6 minutes of cooking Medium-rare 130 F about 8 minutes of cooking Medium – 140 F about 10 minutes Medium-well 145 F about 12 minutes.
Transfer the steaks to a plate, cover with aluminum foil and let rest for at least 5 to 8 minutes. Then, try slicing thinly against the grain.Pro-tip – Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry. Quick sauce (optional) – You can use the pan juices to make a quick sauce while the steaks are resting.For a quick red wine sauce, add 2 tbsp red wine vinegar, 1/4 cup chicken stock, and 1/4 cup double cream. Season with salt and pepper. Then, pour over the steak.
Frequently asked questions
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Begin by removing the meat from the refrigerator at least 30 minutes before you plan to cook it. This allows the steak to come to room temperature, which helps it cook more evenly. While you wait, take the time to pat the steak dry with paper towels. Excess moisture can cause the steak to steam instead of sear, which affects the crust and flavor. Once dry, generously season the steak with salt and pepper on both sides. This step not only adds flavor but also helps to create a crust when seared. At this point, you can also consider adding any additional seasonings or marinades to the steak if desired. Keep in mind that simple salt and pepper is often enough to let the flavor of the steak shine. Now that your steak is properly prepped, it’s time to move on to the cooking process and achieve that perfectly cooked medium-rare steak
For grilling, preheat the grill to high heat and place the steak directly on the grates. For a cast-iron skillet, heat the skillet on high heat until it’s smoking hot. When broiling in the oven, set the oven to high broil and place the steak on a broiler pan. Cook the steak until you reach your desired doneness. I highly recommend using a meat thermometer to check the temperature. Once cooked, remove the steak from the heat source and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a tender, juicy steak.
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There are a few golden rules to follow when making the perfect steak.
The right meat for the right cooking method – (pan-searing) There are many steaks available and each has its own preferred cooking method. Often, good butchers will be happy to help you choose. Hence, for stovetop pan-searing, you want a thick cut of New York strip steak, rib-eye steak, or even fillet mignon. And, make sure it is at least 1 1/2 inches thick. The right seasoning for our steak A steak really does not have a recipe because all it needs is salt and pepper. Having said that, under-season it and you will not enjoy that steak. The longer you let the steak marinate with the seasoning the better the flavor. Butter is an important ingredient, not just for flavor but also for color and crispness. Any other seasoning can be added later. And the right pan for cooking our steak This is often the most neglected part by home cooks. If you own a cast-iron skillet, use it. It can retain high heat and can distribute heat evenly. Thawing the meat Never cook meat chilled and definitely not frozen. And this is especially true with steaks. So, make sure to thaw and pat dry the steak well before you season and cook. Resting the meat This is often skipped. But you want to let the steak rest for at least 5 to 8 minutes after you cook it, so all the muscles can relax. Otherwise, all the juices will run out leaving the steak dry.
One classic option is to slice the steak thinly and arrange it on a platter with some fresh herbs or a drizzle of olive oil. This makes for an elegant presentation and allows guests to take as much or as little as they like. I usually do this when I serve mine with mushroom steak sauce or red wine sauce. If you’re looking for something a bit heartier, consider serving the steak with some roasted vegetables or a side salad. The meaty richness of the steak pairs perfectly with earthy root vegetables like carrots and parsnips, or a tangy salad with a bright vinaigrette. For a more casual option, why not use your perfectly cooked steak as a filling for a sandwich? Layer it with some crisp lettuce, ripe tomatoes, and a smear of herb butter for a satisfying meal that’s perfect for lunch or dinner. No matter how you choose to serve your steak, remember to enjoy the fruits of your labor. With a little practice, you’ll be able to cook a steak that rivals anything served at a fancy restaurant.
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