Pan-Seared Steak Recipe
Learn how to cook a steak on the stovetop with our expert tips for perfect results every time. It might seem intimidating, but it’s easier than you think! This method is the simplest and quickest way to achieve a restaurant-quality steak at home.
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.
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 incredible 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.
Internal Temperature Guide:
- 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.
- 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
Calories: 535kcalCarbohydrates: 1gProtein: 46gFat: 39gSaturated Fat: 20gCholesterol: 138mgSodium: 1281mgPotassium: 608mgFiber: 1gSugar: 1gVitamin A: 34IUCalcium: 16mgIron: 4mg
* Disclaimer: All nutrition information are estimates only.
