How To Cook The Perfect Steak On The Stovetop

How To Cook The Perfect Steak On The Stovetop

Cook the Perfect Steak on the stovetop can seem overwhelming. What kind of steak? How long to cook the spices and how about the pot heat? I’ll answer all of these questions and more so you can cook your steak like a pro! Plus, I have some great sauces to serve with your steak.

INGREDIENTS

  • 2 (12 ounces) New York strips or ribeye steaks or 4 (6 ounces) filet mignons, about 1.5 inches thick
  • 1 heaping teaspoon kosher salt
  • Half spoons freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • Several sprigs of fresh thyme leaves

How To Cook The Perfect Steak

First, pat the steak dry with a paper towel.

Season steak with salt and pepper.

Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until very hot.

Add the oil to the pan and heat until it starts to shimmer and run liquid in the pan.

Carefully place the steaks into the pan, allowing them to slide away from you so that the oil doesn’t splatter on you. The oil should fizz.

Forget the steak! Avoid the temptation to peek, fumble, or flip repeatedly; the steak will take a few minutes undisturbed to develop a golden crust. When the steak comes off easily and the bottom is dark brown, turn the steak, about 3 minutes. Grill the steak for an additional 3 to 4 minutes on the second side for rare to medium rare. (Cook 4 to 5 minutes on the second side for medium heat; 5 to 6 minutes on the second side for cooked through).

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During the last minute of cooking, add the butter and thyme sprigs to the steaks in the pan.

If the steaks are not cut, place them on a plate and serve them hot. If you want to cut steaks, place them on a cutting board, cover with aluminum foil and let them sit for 5 to 10 minutes; then slice thinly against the grain.

Pro Tips Perfect Steak

Pan Type:

Use a heavy-bottomed frying pan (such as cast iron) or a griddle. They hold heat well so the pan doesn’t get too cold when you put the steak in the pan. Cast iron skillets also distribute heat evenly, so you can reduce hot spots that cause uneven cooking.

Overcrowded:

Do not cook more than 2 steaks at a time. If the pan is too full, the heat will decrease, which means any liquid escaping from the steaks won’t evaporate fast enough, and they’ll end up being cooked rather than fried. This means there is no good coke and therefore much less flavor.

Grease the steak:

Grease the steak, not the pan – this will give you a nice, even coverage of the steak. You don’t have to worry about the oil not getting hot on the steak. Our pan will be hot and the oil will be hot right away. Use an unscented oil with a high smoke point – such as sunflower oil.

Good season:

In addition to the oil, we also wanted to season the steak with salt and freshly ground pepper.
Some say seasoning with pepper before cooking can cause the pepper to become bitter, but I’ve never found that to be the case.

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The key is to use freshly ground black pepper, a little coarse. Don’t use ground pepper – it burns more easily.
You can make the peppers coarse if you want (just use a rolling pin to crush the peppers in the bag). I personally use a pepper grinder so it’s a little rough.

You might think you’re adding too much pepper to the steak, but when you cook the steak, the pepper flavors “cook” into the steak so it doesn’t become overly spicy.

>>> More reference: Chicken Yakisoba

Steak Thickness:

I tend to look for steaks that are about 2cm to 2.5cm thick. If it’s thicker, you’ll have to adjust the cooking time and risk overcooking the steak on the outside and undercooking the center.

Don’t take it straight out of the refrigerator! Cooking steak straight from the fridge is a big no-no.

We cook the steak for a short time to get the perfect outside char. We really don’t want the center of the steak to be cold when we get to the charring stage.

Cook the Perfect Steak
Cook the Perfect Steak

Types of steak:

In most cases, my recommendation is rib eye or sirloin steak. Look for a steak with thin, fatty blood vessels. This fat breaks down during cooking, resulting in a tender and juicy steak. Avoid the large vascular cartilage of the steak. No one wants to bite it.
Also, don’t worry if there’s a nice fat strip on the outside of the steak. This fat gives the steak more flavor as it cooks. You don’t have to eat it (but I always nibble it because it’s delicious).

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You can of course use other steaks if you want, but they usually require different cooking times and sometimes need to be done in the oven. I have some info on cooking fillet steak below (notes section of the recipe card) – but it can be trickier as it is thicker and leaner than rib eye or roast beef.

Other types of steaks include rump, T-bone, flat iron, denver, rock, and flank. Let me know if you want to know how to make these pieces in the comments below.

Cook by myself:

Instead of cooking one side until fully browned (this may take a few minutes) and cooking the other side less (so the steak is not overcooked), turn the steak every minute. This will help ensure even cooking and charring on both sides.

Let the steak rest:

A good rule of thumb is to let the steak rest at least while you’re done cooking. This allows the fibers to relax, making your steak juicier and more tender. Rest on a slightly warm plate or wooden board.

Hopefully through the above article from globaltimes-sl.org, you can know more about how to Cook The Perfect Steak On The Stovetop. Any questions please leave a comment so that we can answer as soon as possible.