You have 0 items in your cart
How To Cook Steak On The Stove
This post may contain affiliate sales links. Please read my disclosure policy.
The is the best way to cook steak on the stove and is a lifesaver when the grill is out of commission, the weather refuses to cooperate, or if you’re just not a griller! This method delivers big flavor, a gorgeous crust, and juicy slices using smart heat and timing, all from your stovetop. I’ve cooked steak this way again and again, dialing it in so it works consistently and confidently… and it never stops being satisfying when it turns out this good.
Ingredients + Variations
This recipe keeps the ingredient list short on purpose so the steak stays the star. Each ingredient has a clear job and nothing gets in the way of that rich, beefy flavor.
- Steak: Any nice cut of meat will work as long as it’s meant for grilling. Here are a few good options you should look for in your butcher’s case: NY Strip, T-bone, Filet Mignon, Porterhouse, Flat Iron, Sirloin.
- Butter: adds flavor, flavor, flavor! If you have some extra time, think about making a compound butter for this recipe. My favorite is this compound butter for steak.
- Salt & Pepper: adds MORE flavor, flavor, flavor! Also, the salt brings out that delicious meaty flavor steak has.
How to Cook Steak on the Stove
This stovetop steak method is straightforward and efficient, with the oven doing the final bit of work. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Preheat Oven + Prepare Your Pan
Preheat the oven to 350° F. Place an oven-friendly pan over medium high heat. I used cast iron because it’s a great, all-purpose cooking vessel.
Step 2: Prep + Season the Steak
While your pan is preheating, blot the steaks with paper towels to remove any excess moisture. Sprinkle both sides with salt and black pepper.
Step 3: Sear Your Steaks
Melt some butter in your hot skillet and place your steaks in, cooking 3-4 minutes on that first side without touching it or moving it around. We want to create a brown crust and solid sear, so we’re just going to leave it alone.
Step 4: Transfer Steak to the Oven
After 3-4 minutes, flip your steaks over. Top each steak with a pat of butter and transfer them into your hot oven for up to 5 minutes (depending on the thickness and your desired temperature), keeping them in the same skillet.
Step 5: Rest and Enjoy!
After baking, transfer them to a plate and cover them with foil. Let these babies rest.
After 5 minutes, take the foil off and slice thinly and for everything that pure and holy, cut against the grain.
Tips for Success
- Start with a hot pan. The sizzle matters.
- Always pat the steak dry before seasoning. Moisture fights browning.
- Let the steak rest after cooking so the juices stay put.
- Slice against the grain for tender bites every time.
What to Serve with Steak:
- Best Pan Fried Potatoes
- Steakhouse Salad
- Steakhouse Creamed Spinach
- Air Fryer Baked Potatoes
- Fondant Potatoes
- See 40 of the BEST Potato Side Dishes
This stovetop steak delivers real results without overthinking the process. Once you try it, it’s hard to go back to any other method. The printable recipe card is below. Have a great day, friends!
Best Way to Cook Steak on the Stove
The juiciest steak ever and the foolproof how-to on preparing it. Let me repeat: beautiful steak, without a grill, on the stove.
Ingredients
- 2 pounds boneless steaks about 4 steaks
- 4 tablespoons butter divided
- salt and pepper
Instructions
- Preheat oven-safe cast iron skillet (or other oven-friendly pan) over medium-high to high heat. Preheat the oven to 350° F.
- Blot steaks with paper towels to remove excess moisture. Salt and pepper both sides of the steak.
- Melt 2 tablespoons butter into hot pan and immediately place steaks in to sear. Cook the meat 3-4 minutes on the first side without touching it or moving it around.
- Flip your steaks over, top each steak with 1/2 tablespoon of butter and transfer to the hot oven for up to 5 minutes, keeping them in the same skillet.
- Once desired temperature has been achieved, remove the steaks from the oven and transfer them to a plate. Cover with foil and rest for 5 more minutes.
- Finally, take the foil off and thinly slice the steak against the grain. Serve warm.
Video
Notes
Serving size is for all 4 pounds of steak, that is half a pound (8 ounces) of steak per serving
Storage Instructions
Store leftover steak in an airtight container in the refrigerator for up to 3 days. You can freeze cooked steak for up to 2 months, though it’s best sliced first. Reheat gently to keep it tender.Nutrition
Calories: 406kcalProtein: 49gFat: 21gSaturated Fat: 11gCholesterol: 168mgSodium: 229mgPotassium: 775mgVitamin A: 350IUCalcium: 67mgIron: 3.7mg
Rate This RecipePlease consider Leaving a 5-Star Review!
Variations
- Swap sirloin for ribeye, strip steak, or filet using the same method.
- Add crushed garlic or fresh herbs to the butter before finishing.
- Finish with a pat of compound butter for extra flavor.
FAQ
How do I know when steak is done?
Use a meat thermometer. Medium-rare is around 130° F to 135° F after resting. The thicker the steak, the longer it will take of course.
Can I cook steak on the stove without cast iron?
Yes, as long as the pan is oven-safe and holds heat well.
Why rest steak after cooking?
Resting keeps the juices from running out when sliced, which means better texture and flavor.
More Meaty Recipes to Try
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
big steak eater, this is not the way to cook a steak
I do not eat steak but my 10 year old daughter does. I wanted a recipe that was easy for me to make and this fit the bill! She loved it. Only change I made was, I dont have a cast iron that can go in the oven so I transferred it to a non stick for 4 minutes and seared it on the other side for 2 minutes. Thanks so much!!
This is a fabulous recipe! The steaks turn out perfect each time. I set the steaks out early, pat them dry then sprinkle with garlic salt. (I find a little canola oil in the pan as it heats before adding butter prevents the latter from burning.)
If the steaks are extra thick, I give them a fcouple of extra minutes on the stove and in the oven. Delicious! Thank you so very much for the recipe?
Hi I have a question. My husband had a heart transplant and MUST eat his animal protein cooked through (I know its a shame as we always made our steaks medium rare) What would the tome be to make more medium well?? Thank you in advance for your reply:)
Takes way longer to get to medium rare in the oven than expected. Otherwise great method!
Wow! We wanted steak but it’s below freezing outside and a no-go for grilling! Figured this has to be better than microwaving (juuuuuust kidding – would never!) and it turns out to be outstanding! Used bone-in ribeye and followed the timing with a medium-rare result. Be prepared for some smoke but totally worth it.
“Delicious!”, my husband said. I followed the directions for the most part except I used half butter and half oil in the skillet after reading another post stating their butter had burned. The only other change was I used a dry rub and oil marinade for four hours that I also found the recipe for on the Food Network. I have been successfully cooking and baking for 45 years, and I finally can make a good steak!
I tried this recipe and it turned out fabulous! My steak was delicious! I followed the recipe exactly as described and I will never cook my steaks any other way! I can’t thank you enough for sharing this recipe!
This was so good! My son,mum, and I wanted steak, but didn’t feel like grilling so I found this and now I’ll be browsing for some more awesome recipes,tysm!!♥︎
Awesome technique for cooking a steak. Delicious. I don’t even want to make it on the BBQ grill anymore. Thank you for sharing!
Thank you, Lauren! This process worked for me tonight with a boneless ribeye and NY Strip.
I have been so apprehensive about trying to cook a steak because I didn’t want to ruin it and I don’t have a grill. This method had a lot of good ratings so I gave it a try and WOW!!! I cannot believe how perfect it came out! It was cooked exactly how I wanted and oh so tasty! I will never make a steak any other way! Thanks!!!
after learning this method, I will forever use this recipe! It yields the absolute juiciest and tender results. Thank you!
It was wonderfully perfect.
Thanks for the recipe.
Great recipe and instruction! My only recommendation is to include thoughts about timing for “done-ness” in your notes. I like my steak med rare. These instructions got me to something closer to medium. Still very delicious! Served with an arugula salad.
This recipe is fantastic! I made it for the first time last night and they were the best steaksI’ve ever made…delicious! Thank you for sharing it.
Seven Sumeria
I followed the recipe exactly, and my steak was well done It was juicy and delicious, but I wanted a medium steak. Next time I will cut off a minute from the stove time and probably a minute from the oven time. I was very disappointed to ruin the entire steak.
My steak turned out perfectly, but wow in created A TON of smoke!
Can butter withstand medium-high heat without smoking a ton other peoplws stoves????
My husband and I made this tonight, and I must say it was amazing we added our own seasoning but still did it as instructed! Never as good as a grill but most definitely really amazing for indoor cooking ☺️! Thank you so much ?
I am beef-challenged. As someone who usually eats chicken but really prefers vegetables and rice, when I have a red meat protein craving, I have no experience cooking a steak and as a result, I usually err on the side of overdone. This steak tutorial was excellent and the steak turned out perfectly! I will definitely be cooking steak more frequently which will make my carnivore daughter very happy.
This made one of the most tender, juicy steaks I have ever eaten!! Excellent recipe for winter when grilling is not an option. Added a can of mushrooms to the leftover juices & put back into the oven for about 10 minutes while my veggies were cooking. Delish!!
This recipe was absolutely outstanding!!
This was fantastic!! Truly one of the best steaks (outside of grilling & even then….) I’ve ever made at home. 3 minutes on the first side in an already hot skillet then to the oven for 5 & rest for 5. Perfect medium rare!! Tender, flavorful, simply delicious. First time cooking a steak inside & I was a raving success!
I love steak! I love sirlon! I love sirloin tender steak ?
Followed instructions exactly. Used cast iron skillet. Fabulous steak!
So good! Best steak I’ve ever made.
I tried this and it didn’t work for me. It wasn’t sizzling like the picture above. I didn’t have a cast-iron pan but my pan is stainless steel. If it has to be a cast-iron pan that needs to be clarified. My steaks are broiling right now…because the bottoms still look raw 4 minutes into the baking at 350. I hope they don’t get ruined. $16 for 2 steaks. Yikes. An expensive way to learn.
Lauren, any advice on what I should do (what step should I take next) if the pan I’m using isn’t oven-safe?
Place a baking sheet in the oven so it preheats with the oven. Then simply transfer the steaks to the hot baking sheet for the last few minutes of cooking.