cooking steak on the stove

While many cooks choose to flip the steak only once to develop full color on each side, many food scientists have recently begun to weigh in on the question, and their findings point to a different answer.
(Alternately, you can use the finger test.) A handy electronic thermometer will only pierce the surface of the skin lightly and should be able to tell you if your steak is nearing the desired doneness.
If you like your steak to have a perfectly-brown outside and a juicy, pink center, opt for thicker cuts of meat over thinner ones.
Cook the steak for anywhere from 3 to 6 minutes per side, depending on thickness and desired doneness.
Thick cuts of steak (1" or more) can develop a beautiful outer crust without drying out the insides unnecessarily.
About 2 minutes before steak is ready, add 2 tablespoons of butter into the pan, along with any herbs or aromatics. Contributors.  "How to Cook a Steak On Your Stove Top"  17 June 2011. < ;  17 October 2014.
A one-inch (2.5-centimeter) thick steak will take about four minutes for rare steak and about 10 minutes for a well-done steak.
A steak is a slice of meat cut from a fleshy part of a beef carcass [source: Merriam Webster].
Half way through the cooking time, turn the steak over in the pan [source: Delia Smith].
How long this takes depends on how thick the steak is and how well you want it to be done.
A substantial amount of evenly distributed fat contributes greatly to the taste of the steak.
The best steak is 1 to 1½ inches (2.5 to 3.8 centimeters) thick.
When buying steak choose one with fine texture that’s firm to the touch.
Press gently on the steak with the back of a tablespoon to keep it in contact with pan as much as possible.
Flatten and tenderize the steak by hitting it with the back of your hand or with a tenderizer.
Knowing how to cook steak on the stove comes in very handy because there are times when you can't use a grill.
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Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium.
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough[ bread.
In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat.
once you sear the steak, roast, or any uncoated meat sear it in your olive oil/butter that is smoking turn over now leaveit in the pan or throw it under the broiler pull it out after checking with a meat thermometer flip over finish off basting the meat then pull it out place on a plate for 5-10 minutes cut away.
On a medium heat this gives good caremelisation/Maillard reaction and when the last side is cooking an indication that the steak is ready is when the red juice/myoglobin comes through the caramelised top.
I have taken to rubbing steaks with olive oil (no need to add oil/butter to pan) and when at room temperature I season the steak and leave for a few minutes before cooking.
You have finished cooking the steak and are about to devour it but RESIST! You must let the meat rest before cutting into it.
You should salt a steak a good forty minutes before cooking.
At this point, the steak has been seared on all sides, locking in the juices of the meat.
It is small enough for one person and a relatively inexpensive cut of meat. Find a steak that looks tasty to you! If you have the money for a nice New York Steak go for it, but for this tutorial we will be working with a petite sirloin steak.
while it is true that salt will initially pull some moisture out of the steak the moisture loss is negligible compared to the initial moisture content in the steak and is offset by the flavor body of the salt.
If you salt your steak 10 minutes or so before searing, and then dry the surface very well, you end up with a much nicer crust.
Pan-Seared Rib Eye Steak on BigOven: I steaks grilled outside over hardwood charcoal, but in the middle of winter, in rainy weather or simply when I want a change of taste, pan-searing is the indoor method that's become my hands-down favorite.
It’s especially important if you prefer a more thoroughly-cooked steak, because, if it’s cold on the inside, you might well burn the surface, before you get it to medium-rare/medium level of doneness.
A dry surface becomes brown much easier, so pat drying the surface of steak is a good idea.
I never add pepper (just don’t like it), but Heston Blumenthal, for example, says that adding it before high-heat temperature treatment will make it burnt, adding some charred flavor.
Twenty minutes is an absolute minimum required for a medium-sized cut to get to room temperature, but it’s rarely enough.
Any piece of meat must be at room temperature, when you are preparing it and steak is no exception.
There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak—to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet — the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye.
Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak — for medium-rare 140-145 degrees and for medium 155-160 degrees.
Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
Remove the steak from heat and let the meat rest for a couple of minutes before serving.
This is beneficial for those who do not own a grill or want to enjoy steak in the colder months, when it is not practical to grill outdoors.
Let this side of the steak cook for about four minutes before proceeding to the next step.
While steak is often prepared on the grill when you order it from a restaurant, you can make a tasty, juicy steak right at home on your stove.
Flip the steak and let cook for another four minutes.
You should be able to cook a reasonable steak on your stovetop using a cast iron grill pan, and hopefully you’ve got a strong enough exhaust or plentiful ventilation to handle the smoke.
Think you know the proper way to cook a steak? Leave your suggestion in the comments or submit it at Stack Exchange, an expert knowledge exchange on diverse topics from programming to cycling to scientific skepticism.
But remember, the steak will continue to cook as long as 5 minutes after you remove it from direct heat.
If you allow the steak to cool for a few minutes, then the muscle fibres relax, hold the juices better and you end up with a much more flavorful steak.
The steak will continue to cook at least five degrees when it’s off the grill or out of the pan, so err on the side of taking it away from heat earlier rather than later.
If you want to branch out from salt and pepper, marinades and rubs can be used on any type of steak, but are an especially great way to bring flavor to less-expensive cuts.
The final step, which should be included no matter how you cook your steak, is letting the meat rest before cutting into it.
You need at least a 3″ thick bed and enough fresh coals to flip the steak on when you cook the other side.
As the meat cools down the proteins begin to firm up and hold moisture, so when you cut into the steak all the juicy goodness won’t run out.
But, we never find the need to finish the steak in the oven, just use a very hot cast-iron pan and a steak that’s at room temperature, dried and seasoned, appropriate fat in the pan or oil the steak or both, then time each side carefully (depends on the thickness).
Remember, you can always add more seasoning after the steak cooks, but you can’t un-salt the meat.
However, if you’re looking for a bargain, a top blade steak, also called a flatiron, is a flavorful, fairly tender chuck steak to throw on the grill.
To bring the steak up to desired doneness, move it to an area of the grill that has less-intense heat.
When the bone is removed it goes by many names: a strip steak, Kansas City strip, New York strip and sirloin strip steak, (which, confusingly, comes from the short loin, not the sirloin) are all the same cut of steak.
The theory behind this method is that cooking the steak in the oven first will dry the outside of the steak while slowly cooking the inside and keeping it tender.
What a coincidence–I just decided a coupel days ago that it was time to learn how to cook a steak so I read a bunch of stuff online and cooked it.
In less time than it takes to drive to a restaurant, you’ll be sitting down at your kitchen table with a tender, sizzling hot, and dare we stay it, perfect steak on your plate.
Start by placing the steak (patted dry, seasoned and close to room temp.) over medium-high heat for at least 3 minutes without turning.
Rib steaks usually have large pockets of fat, which add flavor and give the steak a moist, juicy texture.
Either trim a bit of fat off the steak and warm it up a bit and rub it on the meat, or use a little bit of olive oil.
My primal Journey started today but I ate some salted peanuts already, those little buggers always get to me but I’m sure a nice steak like this would sort me out.
Save the steak bones for making meat stock from later on.
Some say this steak combines the best of both worlds: the tenderness of a tenderloin steak and the rich, “meaty” flavor of a top loin steak.
Last but not least, the short loin gives us the t-bone, a steak named for, you guessed it, a “T” shaped bone that runs down the middle.
So does this method really yield a more perfect steak? We have to admit, it did brown the outside of the steak very nicely while leaving the inside really juicy and tender.
What we love about cooking steak on the stove is how easy it is to get a crisp, caramelized coating on the outside of the steak without over-cooking the middle.
Some people find a long, narrow and slightly triangular top loin steak to be less tender than a rib eye and miss the extra ripples of fat.
This may be true for some fanatics out there, but we feel pretty confident that you’ll get a great steak the first time out if you pay attention to a few key things.
Anthony Bordain said the best thing you can do with a steak is to leave it the f*ck alone for at least 10 minutes after you finish cooking it.
Others think a top loin steak has just the right balance of flavor and tenderness, without being too fatty.
If you really want a perfect steak every single time, I’ve got two words for you: Sous Vide.
Some people like to brush the steak with oil (avoid olive oil, which can become bitter at high heats) or a combination of melted butter and oil before seasoning to help the outside of the steak brown.
How to Cook the Perfect Steak Without a Grill Sometimes the weather isn't great for grilling or maybe you don't have a BBQ.
Use a thick bottomed, oven safe pan to cook your steak in.
Here is an easy way to cook a perfect steak on your stove, every time.
When it's done, remove from the oven then move the steak onto a plate.
After letting it rest, your steak is ready to enjoy! This is cooked medium rare.
Now let your steak warm up to room temp for about 10 minutes if it was in the fridge.
You should have a nice sear with a dark brown color on the steak.
It was thin enough that I didn't even have to put it in my 400 degree oven- medium-high heat under my clad pan- room temp steak, seasoned 1 hour before the sear, blotted dry, added the oil to the pan (though for bigger steaks, oil the meat)- about 4 minutes each side- nice and browned.
Heat a little olive oil in the pan and then sear the steak on the stovetop over high heat for a few minutes per side, then put the pan with the steak in the oven to finish cooking.
I usually use a cast iron pan for steak, but it should work in stainless steel, if it has a heavy bottom.
Regarding the pan – I'm sure cast iron is great (my pan is always in a state of abuse), but my DH does them in a stainless steel pan (w/ a copper core on the bottom – Sitram) and they turn out well, with a nice crust.
Most important: make sure the steak is near room temp before cooking it (generally true for all red meat, btw).
Just make sure the room temperature and the pan is hot and put the steak in and don't touch for 3-4 minutes, then flip and another 3-4 minutes and it should be medium rare.
Hi Michelle– I have never done it myself, but I have always heard that cast iron is essential for pan cooking a steak.
Another technique is to sear the steak over high heat on the stove top and finish it in a moderate (not high) heat oven.
I'd like to cook a 3/4 inch shell steak with bone in my stainless steel frying pan.
Been doing this for years but a little differently…use a good quality ribeye about an inch thick (12 ozs or more)…square cast iron skillet heated hot over medium setting (2 steaks fit great)…season with salt, pepper, garlic power and blackening seasoning…use light coat of olive oil for skillet and cook for approximately 5 minutes on each side…let rest for a few minutes and you have great medium rare steaks.
Heat your oven to 400 degrees, place you cast iron on the stove top, and turn the heat to high (and turn on your fan), season your steak with salt and pepper heavily.
A perfectly cooked steak–medium rare, please!–is a work of art, with the brown, caramelized surface giving way to pink, then red, juicy meat.
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Grilled, broiled, seared, pan-roasted–we’ll take a steak any way you throw it at us (just please don’t actually throw it).
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Its flavor sings even when it’s seasoned simply with salt and pepper, although we’ll never say no to chimichurri if you’ve got it.
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Chelsi, I think he’s referring to how the steak should feel according to the desired level of meat preparedness.
I am a real cookin rookie, I have NO idea what I’m doing in the kitchen 99% of the time, but with all the photos & step by step instructions I made my first ever steak ~ and you are so right it was amazing! I got the grill too hot and burnt it, but it was still amazing I was scared but I just took the grill off the heat & let it cook throughout.
How ’bout a nice, juicy steak? Don’t be intimidated; it’s one of the easiest things in the world to cook, and it’ll make your soul sing.
But cooking steak in the pan means that you can transfer it to the even heat of the oven after it’s seared–which means you’ve got better odds on achieving perfectly cooked steak.
But there’s a truth that the most honest grillmaster is reluctant to disclose: Unless you’re a true grilling savant, the best way to cook a steak flawlessly is actually indoors, using the humble stove.
By the end of summer, you’ve probably hit your fair share of barbecues, spent a fair amount of time at the grill, and made your way through an avalanche of (often contradictory) advice on how to master the time-honored art of outdoor cooking.
Searing the meat in a skillet makes the task easy: When the oil starts to smoke in the pan, it means it’s hot enough to add your steak.
And best of all, mastering steak at the stove means you can enjoy it even after summer’s long gone.
If you try to baste your steak on the grill, you risk flare-ups and consequent generalized panic.
In the skillet, you just add a pat of butter after you’ve seared the meat on both sides, and spoon it briefly over the steak.
That’s the trick that cookbook author and food stylist Diana Yen uses to make her foolproof Porterhouse steak and here’s why.
I didn’t know any better than to just throw the steak down on a hot grill with some “Kansas City-style spicy steak” ready-to-go seasoning on it– that’s it! No oil, no searing, no nothing! A tiny bit of trial and error and now I’m grilling PERFECTO steaks almost every time! Sorry to get so wordy and enthusiastic, I’m just so PSYCHED to be starting to cook a storm over here, don’t mind me….
It is great on evrything…but it is INCREDIBLE on a good steak! While I’m cooking my steak, I brush some FRESH garlic butter on each side after turning.
Once it’s on the grill, reduce the heat to medium and keep the lid down (and quit peeking!) After 4-5 minutes, it’s time to turn the steak over and let it go another 4-5 minutes on the other side.
(Make sure you turn on your stovetop fan and keep your pan covered because this tends to be a smoky job.) A 1-inch thick steak should cook for about 4 minutes on each side, depending on how you like it cooked.
Wow, that’s a lot of different ways to cook a steak! Yeah, it may be the best at the steakhouse, but I kinda like spending $5 instead of $25 for one! Just tonight I got a t-bone that looks a lot like a porterhouse (it’s got a big filet piece) for $4.77/lb.! We’re talking CHOICE, too, baby! I’m actually a real beginner of a cook, but I guess being male drove me to learn to barbecue before just about everything else.
Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan.
I’m into the Cook’s Illustrated version, which is that you bring a room temp salted steak, 1 1/2" thick up to 90 for rare, 100 for med in the oven on a wire rack inside a sheet pan (or inside a broiler pan) for 20-30 min at 275F.
The skillet to oven method produced a perfect medium rare steak with nice seared crispy exterior.
My brother is a chef and I am pretty sure he told me they always pan sear and then put the steak into the oven proper (ie, hot oven, door closed), which makes sense to heat the whole thing not just one side.
(Although you should probably heat the broiler at least 20 minutes before you need to cook.) It turns out a beautifully juicy, medium-rare steak, with crisped and crunchy edges, and so much flavor! This is probably our favorite way to cook a steak, honestly; it is even easier than grilling.
One of my favorites is a slight variation for fajitas where I cook a skirt steak with this method and add a dab of spiced up herb butter (fresh cilantro, cumin, cayenne and a good smokey chili powder) on top right before putting it in the broiler for the last time.
Has anyone tried the Steamy Kitchen steak recipe, "Steak: How to Turn Cheap Choice Steak into Gucci Prime Steak"? It advises to cover the whole steak in thick sea salt for an hour, wash it, dry it and then cook.
Just leave the steak in the oven for an additional 90 seconds on each side; it will still have a great crust, and it won’t get dried out, but it will be much more towards medium-well.
If you prefer your steak closer to medium, add 2 minutes to the oven time.
I put the steak on the flat skillet then put then put the dutch oven on top right side up on the steak.
(Don’t forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs.
I cook a fairly thick steak 7-10 minutes on one side and 5-7 on the other depending on the thickness of the steak and wellness.
Basically, I take the same steak as in the post but I put it in my toaster oven, at 225 degrees, for about 20 minutes (flipping half way through).
You know there is a way that I cheat with a steak on the grill that might work for an oven as well.
@ 6ingredientsorless – "Then, again carefully, put the skillet and steak back in the oven.
Then, again carefully, put the skillet and steak back in the oven.
Combine stuffing mix, … Spoon stuffing on steak, leaving 1 … medium (50%) for 30 minutes, rotating dish half way through cooking.
Cut steak into pieces about … heat, dust the meat with cayenne, add the wine and jelly.
In large skillet brown both sides of steak in hot oil.
So when I recently did a survey of the major recipe web sites for ways to cook skirt and hanger steaks, and more than half of the recipes started with "prepare grill for cooking," I got a little frustrated.
I suggested a skirt or hanger steak because they're full of flavor, quick to cook and very versatile but he had never cooked one.
If you're cooking a skirt steak and the butcher has sold it to you in one long piece, just cut it into manageable sizes so that they will fit into your sauté or broiling pan and cook evenly.
This inexpensive cut (usually cheaper than an already inexpensive skirt steak) has been called a butcher's steak because butchers and chefs have long knowingly saved this juicy piece for themselves.
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I rely on Martha Stewart for a perfect roast chicken, and now I’ll share my secrets to cooking the perfect grass fed steak at home on your stovetop.
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Flip them with the tongs and cook for a couple more minutes on the other side so you get a nice crust.
I made a compound butter to top the finished steaks by whipping together Kerrygold with chopped thyme.
I once read that every chef should learn to perfect a roast chicken, a steak, a salad, and a chocolate cake.
Put the steaks in the skillet and let them cook for a few minutes (depending on thickness) without moving them or mashing down on them.
Cook the steak on one side for 2 or 3 minutes, then quickly flip the steak and place it on the top shelf of the heated oven (this is a good time to check the onions if you are cooking them together).

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