Cooking a steak on the stovetop is the best and most reliable method to cook a steak. We’re giving you our top tips to pan-sear steak perfectly every time. Make a steakhouse-quality meal right at home in less than 30 minutes.
I avoided cooking steaks for a long time. It seemed so intimidating to make them absolutely perfect. Plus, my husband is a rancher and he’s a pro at it, so I had him do it until recent years!
But in the past 5 years, I’ve truly honed my skills and perfected the method of how to cook steaks on the stovetop over and over. This is a recipe that’s on repeat in our household and a family favorite dinner multiple times a month. It’s the ideal recipe when we want a restaurant-style meal right in our own kitchen.
With just a couple of easy tips, you can master the perfect steak with minimal ingredients and minimal time. A great piece of meat really just needs salt and pepper and it’s good to go. We love to make these just for our family on a weeknight for a quick dinner, or will sear up a few to serve to a crowd at a weekend gathering.
Plus, a steak pairs with so many incredibly delicious sides to round out the whole meal. Believe us when we say it, this is truly the best way to cook a steak.
If you’re looking for more steak recipes, we also love to make our Steak Salad or Marinated Grilled Steak Skewers.
Why you’ll love this recipe
- Minimal ingredients for a main course. A good steak doesn’t need much more than just salt and pepper. It’s more about the technique than the recipe!
- Quick cooking time. Forget a meal that takes hours to prepare, pan-seared steaks are ready in less than 30 minutes.
- An easy, foolproof recipe anyone can make. If you’re looking to make a beautiful steakhouse-quality meal right at home, this method will truly impress your friends and family. And we’ll be the first to tell you, it’s SO simple!
What is the best cut of steak?
So, first thing first, let’s talk about what cut of steak to buy. When you go to the store, talk to your butcher. We have learned so much from our local butcher over the past several years about the types of steaks listed below.
You can use practically ANY steak for this recipe, but here’re a few types and information on why we recommend them.
- Ribeye steak – One of the most popular cuts, ribeye steak is an expensive cut, but is also the most flavorful due to high marbling. Worth every penny! And this pan-searing method works perfectly!
- New York strip – Arguably, the most popular cut! And for a good reason: it’s lean, tender and has a good flavor.
- T-bone / Porterhouse – Both of these cuts have a T-shaped bone and includes 2 cuts of beef: New York Strip on one side and tenderloin on other. The size of the each of these cuts determine whether it’s called t-bone steak, or porterhouse steak. Also, keep in mind, bone-in steaks cook slightly longer.
- Top Sirloin steak – This one is slightly tougher cut of beef. And it’s best, marinated and grilled. My grilled steak skewers are an excellent use of this cut!
- Filet mignon – This buttery tender tenderloin steak is not as flavorful, but it’s quite popular due its tenderness. It’s an excellent cut for pan-searing! This bacon-wrapped filet mignon recipe is my favorite.
PRO TIP: Whatever steak you choose, make sure they’re at least 1-inch thick, preferably 1.5-inch. Thick steaks are forgiving, as they cook evenly and are harder to overcook, which means you have higher chance to enjoy juicy and tender steak. Thin steaks dry out quickly!
Key Ingredient Notes
- Steak – 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.
- Salt and pepper – A good steak doesn’t require much. A good sprinkle of salt and pepper is all you need for seasoning.
- Vegetable oil – Just a touch of oil promotes a beautiful sear on the steak.
- Stainless steel or well-seasoned cast iron skillet gives the best sear on the steak! Avoid non-stick pans for cooking steak because you won’t get a good sear with it. Besides non-stick skillets is not ideal for high-heat cooking.
- A long metal pair of tongs are helpful for flipping the steak without splatter.
- Instant thermometer is a must for cooking a perfect steak. With a reliable thermometer, you don’t have to cut the steak to check for doneness, etc.
How to cook steak on the stovetop
- Step 1. Heat the skillet really well, for 2-3 minutes. And then add oil and heat it as well.
- Step 2. Once the oil is shimmering add the prepared steaks.
- Step 3. Cook for about a minute and flip. Continue flipping and cooking until desired doneness reached, 8-10 minutes. For medium rare, the internal temperature should reach 130-135°F.
- Step 4. Transfer the steaks to a clean plate, cover and rest before serving and serving.
How long to cook steak (Internal Temperature Guide)
A good meat thermometer is your best friend when it comes to cooking meat, especially steaks. You don’t have to guess whether it’s cooked perfectly and take chances, or worse, cut into a steak to check.
Here’s a quick guide for recommended internal temperatures:
- Rare: 125°F
- Medium Rare: 135°F
- Medium: 145°F
- Medium Well: 150°F
- Well Done: 160°F
Expert Tips
- Bring the steaks to room temperature before cooking. This ensures that the steaks cook very evenly every time.
- Dry the steaks with paper towel to remove excess moisture. Pat well on both sides before seasoning. By removing any excess moisture, this guarantees you will have that nice steakhouse golden brown sear on the outside.
- Salt the steaks either at least 1 hour prior to cooking, OR right before cooking. If you salt it within 1 hour, say 15 minutes prior to cooking, the salt will draw out moisture and this will ruin the sear.
- Heat the skillet until it’s piping hot! This is the top tip to a beautiful sear! Use either stainless steel or a cast iron skillet. This is what the top steakhouses all use to cook their steaks. You want to avoid nonstick skillets.
- Get a meat thermometer to check for doneness. The key to cooking beef perfectly is to go by the temperature. The meat thermometer will be your best friend.
- Use any high smoke-point fat to cook the steak. This includes high-smoke point oil, like vegetable or canola oil, or something like bacon fat. I don’t recommend frying the steak in butter, but you can add butter at the end for flavor.
What to serve with pan-seared steak
Pan-seared steaks pair well with pretty much anything. Here’re some delicious inspiration for you that we love to serve on the side:
- Instant Pot mashed potatoes make an excellent side for these pan-seared steaks. You can set everything in the pot and cook the steaks. Then finish it off, whiles steaks are resting!
- Oven roasted vegetables are also pair perfectly. Especially, if you made them in advance as part of your meal prep, then dinner can literally be ready in 25 minutes!
- Baked steak fries would make this dinner super special! It’ll need a little planning ahead, but it’s totally worth it.
- Air Fryer honey glazed roasted carrots are quick and easy side dish as well.
- And last but not least, you can’t go wrong with Instant Pot baked potatoes!
Storing Tips
Store any leftover steak in an airtight container in the fridge for up to 3 days. Reheat carefully in the microwave or on the stovetop in a skillet until just warmed through. You want to be very careful when reheating steak since if you warm it too much, it will overcook.
Freezing cooked steak works well too. Just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a couple of hours and reheat according to the instructions above.
Other Stovetop Recipes
Pan-Seared Steak Recipe
Ingredients
- 2 (8-12oz) steaks at least 1-inch thick, Note
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil or bacon fat, Note 2
Instructions
- 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.
- Using a pair of kitchen tongs, carefully add the steaks to the skillet and cook them for a minute or so.
- Then flip and cook them on the other side for another minute. (TIP: If the steaks are stuck to the skillet, let them 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.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Rare: 125°F
– Medium Rare: 135°F – ideal!
– Medium: 145°F
– Medium Well: 150°F
– Well Done: 160°F Storing Tips:
– Store any leftover steak in an airtight container in the fridge for up to 3 days. Reheat carefully in the microwave or on the stovetop in a skillet until just warmed through. Be very careful when reheating steak since if you warm it too much, it will overcook.
– Freezing cooked steak works well too. Just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a couple of hours and reheat according to the instructions above.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on July 9th, 2020.
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Reader's Reviews
Pam says
I’ve been getting my meat from Good Ranchers and they had sent me some steaks. My dad always did the steaks outside on the grill. I’m not in a position to do that so I found this recipe and did just what you clearly said. They turned out so yummy! I did the cheesy mashed potatoes and roasted vegetables for the sides. My hubby is in for a treat when he gets home. Thank you so much for the great directions;0)
Shinee Davaakhuu says
Hi, Pam! I’m so glad you tried and loved this recipe! Thank you so much for sharing your feedback!!