How To Cook Steak On The Stove

5 from 60 votes

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The juiciest steak ever and the foolproof how-to on preparing it. Let me repeat: beautiful steak, without a grill, on the stove.

Steak

Steak

My husband and I were grocery shopping on Saturday (a very rare thing for us BOTH to be at the store) and of course, we were hitting up all the bargains. Now, usually I go at this alone, but with my husband on hand, we ended up with large sirloin filled styrofoam trays that were pricey, even with the sale. Not one tray, but two. Two trays that were close to 4 pounds of fabulous and expensive beef all for 2 people. Beautiful fat steaks were now in my cart.

I love my husband because he is great at making decisions, especially his decision to pick up some lovely steak. I fully support that decision. However, he is very good at saying no to food. When he’s full, he’s full and that’s the end of it. That’s why he’s a svelte 170 and holding strong. Doesn’t quite work that way for me. I’ve got……issues.

My internal dialogue went something like this: “This is going to be expensive…Steak is really good…..but we’re going to go over the budget….steak is really good…do we really need two trays?…steak is really good…etc. etc.” I think you see where this is going.

Steak – expensive
Butter – not so expensive
Eating fabulous sirloin 4 days in a row – Priceless.

Yes, we went over budget for a few steaks. But, it really was worth it…4 delicious days in a row.
Now, here’s the point I wanted to make: There is no sense in purchasing overpriced meat if you don’t know how to cook it properly! I’d say it again, but I don’t want to type it all out again. Just read it over and over until its burned into your retinas.

So, this little post will teach you how to cook a steak to a perfect medium flawlessly. That’s how we like it and that’s how we eat it. You can adjust the cooking times to create your perfect steak too. I’ll show you how! Its a great technique I picked up somewhere…..but I just can’t remember right now. I’ll give whoever credit as soon as I can remember, ok? Ok!

How to Cook Steak

It all starts off with some butter in a pan. Sweet sweet butter. Turn your pan up so it’s screaming hot. For me, that’s medium-high. If you turn your burner on high, I swear it’ll burn the place down. Also, preheat the oven to 350.
Butter in PanNext comes our lovely Sirloin. We had some awesome steaks in this one! Salt and pepper the one side of the meat, place it seasoning side down into the pan and then add the s&p to the other side.
Seasoning SteakIt’ll look something like this. Sizzle away, boys! You want the one side to get dark and yummy looking. Kind of vague with the description…..I can do better: cook your meat 3-4 minutes on the first side without touching it or moving it around. Movement=bad.
Cooking Steak on StoveNow, when you are ready, flip your steaks over, top them with butter and throw them into your hot oven for 5 minutes, keeping them in the same skillet! Did I mention you need to use an oven proof pan? Oops..
Butter on MeatSo, after 5 minutes, take them out of the oven, transfer them to a plate and cover them with foil. Let these babies rest! They’ve been through a lot, after all!
How to Cook Steak on the StoveAfter 5 minutes, take the foil off and slice thinly and for everything that pure and holy, cut against the grain!

Steak

Oh baby, is this good stuff.
Delicious in breakfast burritos, tacos or straight down the old gullet.
Enjoy! xoxo

5 from 60 votes

How 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.
servings 8
Prep Time 2 mins
Cook Time 9 mins
Total Time 16 mins

Ingredients

  • 4 pounds sirloin steak
  • 8 tablespoons butter 1 tablespoon for each piece of steak
  • salt and pepper

Instructions

  • Melt some butter in an oven safe pan. Keep pan super hot, medium-high to high. Preheat the oven to 350.
  • Salt and pepper one side of the steak then place it seasoning side down into the pan. Season the other side. Cook the meat 3-4 minutes on the first side without touching it or moving it around.
  • Flip your steaks over, top them with butter and then throw them into the hot oven for 5 minutes, keeping them in the same skillet. 
  • After the 5 minutes, take them out of the oven and transfer steaks 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 with vegetables, potatoes or any other side you like to have with your steak.

Notes

Serving size is for all 4 pounds of steak, that is half a pound (8 ounces) of steak per serving.

Nutrition

Calories: 406kcal | Protein: 49g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 168mg | Sodium: 229mg | Potassium: 775mg | Vitamin A: 350IU | Calcium: 67mg | Iron: 3.7mg
Course: Dinner
Cuisine: American
Keyword: How to Cook Steak on the Stove, steak, Steak Recipe

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186 Responses
  1. Amy Diestler

    To all readers of this blog: the better than sex cake story is true. As one of Lauren's former roommates, I can attest to that. Also, beware of rice krispie treats.

    It's okay though, we all have our demons. Little Debbie Oatmeal pies anyone?

      1. Rachel

        The long story is there for ad revenue for the writer of the blog. Basically the longer the story and more pictures the more income she can generate from posting this. For people working at home this is semi-good way to do this. However if you use an app like Paprika you can copy the recipe without all the reading.

        1. Lauren

          **The long form blog post is there to give the reader as much information as possible to have success with this recipe, hence the written information and step by step photos. Ad revenue is a much needed byproduct of any blog to provide all of these recipes *for free* to you, the reader.

  2. shuttle5

    Your descriptions add to the intrigue of eating the stuff. And they're entertaining. Never knew how to cook them like this, but will try it!

  3. Chrystalarbonnegal

    Sounds great but you’ll also want to remember to let your steaks come to room temp before you cook them (about 30 mins). This allows for even cooking through out the steak. Also, pat your steaks dry before searing them otherwise you’ll end up steaming them and that makes them tough. Salt breaks down the protein bonds so the longer it is on your meat the more tender and juicy your meat will be. Now this Okie/ Cajun girl needs a steak! That’s nothing new though, everyone that knows me will tell you I get very cranky if I don’t get red meat, specifically any juicy rare steak. I too am a food addict 🙂 Happy Eating Everyone!!

  4. Duan Marie Byrd

    I am going to have to try this. I have seen this somewhere else and cannot remember where either. Do you know how long to cook them for a rare steak and for Well Done. I like mine Rare and my husband likes his Med Well to Well. Thanks

    1. Justine

      Hi, maybe you can try this website for checking when steaks are done. Good luck.

      http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

    1. Rose

      LOL – wow, that’s a lot of butter… Must be a Pioneer Woman recipe! I can see why you thought that! My steak is marinating as I type the. I am going to give this a shot!

    2. Lou

      I have been cooking steaks like this for years. The only thing different is garlic powder is on steak with your salt and pepper. No oven either. When my steaks are done the way we like them. I move them over in skillet and add a can of drained mushrooms stems and pieces. Also sometimes I like teriyaki on my steak.

  5. Peggy Duvall

    I use Ina Garten’s restaurant steak recipe. It’s fabulous. With the blue cheese steak sauce on top you won’t want to finish it, like a good book.

  6. Rick

    From an old chef:

    You should use cast iron skillets for this — nothing compares to cast iron. It will flavor the meat. he kind that nestle into a wood platter are best — from stove to table in one pan. Someone said let the steak sit out 30 minutes, this is very true. One hour is best. Never cook one out of the fridge.

    If you want one of these rare, it is a bit Tricky. Placing it in the oven cooks in a more through (roasting) manner, and the hot cast iron will continue to cook at the table. Best method is have a thick steak, preheat the skillet and melt the butter but not so hot the butter burns. Clarified butter works best. Place the steak on the skillet – and sear both sides. two minutes on each side works well. place some butter on top and place in oven until butter melts. Take out and place the aluminum foil over it. Let sit five minutes until serving. Rare is very best sliced very thin.

    If your partner likes it more well done – start theirs first under the method posted. When you place theirs in the oven – start the rare one.

    As a butter tip — premake some seasoned butter. For a great basil butter, take two stick butter, warm to room temp — mix in half cup ground basil, teaspoon fine minced garlic, slat and white pepper. Use right away – or you can freeze “pats” in ice cube trays and store for later — your guests will wonder what you did so different!

    1. Jan

      I have a glass stove and have been told do not cook with cast iron on a glass stove as they retain the heat and will break the glass top. Any suggestions? And what does website url mean? I’m posting this on facebook.
      Thanks,
      JanB

      1. Diana Deaton

        I use my cast iron skillet on the glass top stove all the time. I also can on it using a water bath canner and a pressure canner. I called my stove manufacturer to ask before I used the canner and was told it was okay. With cast iron and also a heavy canner filled with water, just be careful not to move them around or you will scratch your stovetop!

  7. Jo Anne

    You had me at (REAL) Butter! and a great cut of meat! Right? Nothing like a cast iron skillet, I have not cooked a steak like this..but definitely on my list of things to do..looks better than grilling one ! Great instructions and pix..Thanks!

    1. B. Dale

      5 stars
      Steak on the stove. I am not a cook by any means and this came out PERFECT. What a nice treat! Thank you so much!

  8. Charisse

    5 stars
    Tried this tonight with amazing results. My husband told me to grill, and I refused- told him I was trying something new. YUM. So glad I didn’t listen. THANK YOU!

  9. Weezie

    I agree to slice against the grain, but why slice at all before serving? Seems that would just make the steak get cold before you’re finished eating. That said, I hate to think of adding all this butter – but I use a sat-fat-free, trans-fat-free margarine-like product that I think is better than butter, so I will try this method once the weather gets too cold to go outside to grill. Thanks for the recipe!

  10. Robin

    I use an iron skillet and coconut oil. I also rub coarse salt on the steaks for 45 minutes prior to cooking, rinse, then dry. then I do as you do, but have not tried the butter and oven thing (which I surely will!). The other thing I do is throw a small spoon of flour into the hot pot after the steaks, stir and scrape, cook the greasy flour a bit (coconut oil is very good for you) then add a little water and a dash of worschestire, and it makes the best darn tasting steak sauce to dip it in!

  11. dianahill

    Question? When you flip the steak over do you cook it on that side for 3-4 minutes also? Or do you put it straight in the oven?

    1. martha Brown

      I did not see the answer to the question asked above and I have the same question?

      When you flip the steak over after cooking 3-4 minutes, do you cook it for 3-4 minutes on other side before placing it in the oven?

      Please answer through my email!

      1. Lauren

        No! You place it right into the oven. The heat of the pan paired with the heat of the oven will continue the cooking process.

  12. The Insomniac's Dream

    I searched Pinterest today to learn how to cook steaks without going outside in the cold and grilling them. I found your pin and followed to your blog. I love this. Just wanted to drop a note saying I stopped in and I will be using your recipe tonight. We love butter here, this is perfect!

  13. Debra

    Hey sweets….you know you can freeze that good meat and cook it later too…so you can buy a LOT when it’s on sale and cook some of it up later on…. I’m a frugal mom and like to s-t-r-e-t-c-h it out over a handful of meals, rather than all at once. 😀

  14. Tina

    This looks and sounds fantastic!!! I want to try it very soon. I know you said a hot oven but what temp is hot to you? 375 … or even higher?
    Thank you, Tina

      1. Nettie

        5 stars
        Lauren you mentioned that you had a great technique to use to adjust the cooking time. – I could not find the technique. I often cook steaks on the stove and will give this method a try.

  15. Dave

    I use the broiler and a cast iron pan. I set the dry pan in the oven on the top rack and set to high. Heat the pan to scorching hot. I butter both sides of the room temp steak and put them on the pan. It sears nicely on both sides at the same time leaving the inside pink and delicious.

  16. Ann

    I’ve read this before or similar at least. I’ve been making NY strip steaks w the olive oil in a good heavy pan, never went into the oven tho. A neighbor makes his steaks on the grill and then wraps them each in foil for 5 min (according to Alton Brown). I will try this next time. Who needs a grill esp in winter or rain. Thx

  17. Kate

    This is great! Loved your post and I plan to try this on my steaks. I live in Minnesota so the grill isn’t much fun when it’s -9 below outside! Thanks again for the post!

  18. Stephanie

    This is good, but I love garlic. Put some garlic power on the steak with the seasoning and add minced garlic to the butter. Now that’s some good eating!

  19. LeAllyson Meyer

    I found your steak picture on Pinterest and found my way here. This sounds absolutely wonderful. Your blog is delightful.

  20. Bethany

    YUMMY!!!! I just put this on the menu for this week! Can’t wait to try it – I’m a Texas girl and can’t go a week without some red meat!

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  22. Tara

    5 stars
    I just want to say THANK YOU!!! I am the worst steak cooker ever. I followed your instructions tonight and my whole family loved it and ate every bite. Yum yum

  23. Amanda

    5 stars
    I had pretty much given up on steaks. Saw this on Pinterest and had to give it a try. Have done it twice now with perfect results. Thank you so much!!

  24. tricia

    did this lastnight for dinner, using my trusty cast iron skillet. I only had one problem: it was too h-o-t, hot. The side i first put down was burned to a crisp 🙁 I put my husbands steaks in first since he likes his medium well I let them sit for 3 minutes before putting mine in *i like medium rare*. After 4 minutes i flipped ’em and bum bum bum burned! put the butter on while wearing a sad face and tucked them into the oven for 5 minutes. After which i took them out and straight onto a plate. HEY! the other side was just about perfect! Hubby ate every last bit! burned parts of mine and all!
    I’ll try this again but with the cat iron skillet on almost hot

  25. Karen

    I use my iron skillet to cook steak but I put it into a cold oven, set the oven to 400 and when the oven is at temp the skillet is hot enough. I then put the skillet on the hot burner and add the seasoned steak. Sear it on one side then turn it and finish it in the oven for 5 to 10 minutes depending on thickness. Gives the steak a perfect sear.

  26. Steak and Potatoes from Pinterest - The Suburban Family : The Suburban Family

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  27. Jordan

    5 stars
    Tried this for valentine’s day last night and it was perfect! My boyfriend loved it so much. I will never cook steak another way again. Thanks 🙂

  28. Connie

    5 stars
    I did marinate the steaks for a couple of hours first then cooked on both sides in my iron frying pan then transferred to 450 degrees hot oven for a total of 8 minutes. They were perfect! I have used this receipe twice and my husband and I both love this. I used New York Strips and can’t wait to make it again this weekend. Thanks for sharing with us!

  29. Martha

    I cooked rib eyes tonight like this……I didn’t let them come to room temperature because I didn’t know until I read the comments later . If I use this method again I will marinate them awhile and let them warm to room temperature. Ours turned out a little tough , but had good flavor.

  30. Speattle

    Julia Child prepared 2 inch thick Chateaubriand like that years ago. I have the recipe in a cookbook that belonged to my mom. Because of the thickness of the steaks, it takes a little longer than 5 minutes but the technique is the same.

    For an added step, while the steaks are resting, use some nice red wine to deglaze the pan. Let it simmer for a few minutes to reduce to about 1/2 cup, then add another tablespoon of butter to it. Pour over the meat.

  31. Pam Neson

    Lauren, The steak sounds wonderful and I will have to try it that way. Just started frying steak, always broiled or grilled it before, I have to tell you I enjoyed your little story more. You are so descriptive, I pictured everything you were saying with a huge grin on my face. You should write a book! Very entertaining. Take care.

  32. Alisa Courtney

    5 stars
    this is EXACTLY what we needed. my husband has always made good steaks before. or so we THOUGHT. these steaks were perfect and tasted better than any other steak i’ve had at home or in a restaurant by far!!!! i didn’t even have to use any sauce at all. it was scrumptious just the way it was.

    i’m going to be eating a lot more steak now that you’ve taught us the trick.
    thank you sooooooo much

  33. Karen McLeod

    I just “love” when someone posts a good recipe then has people comment with ‘you should have” or “why didn’t you”??? Good technique for cooking a steak that tastes like a good steakhouse piece of meat.

    1. Stephanie Smith

      5 stars
      I made this steak last night and it was fabulous! My husband said it was his favorite steak ever! That’s a huge compliment! Super fast,super tasty, and very convenient!!! Thank you!

  34. Betty-Ray Osborne

    5 stars
    cooked the steak tonight. followed your instructions, step by step, but used margarine rather than butter. Came out DELICIOUS!!! Thanks for this cooking tip.

  35. Carolyn Williams

    I guess my steak wasn’t as thick, I followed the instructions and my steak was a little over cooked, but was good. Next time I’ll cook it less.