How To Cook Steak On The Stove

I looked up stove top steak because I didn’t want to start the broiler . Now it looks like I’ll have to turn it on anyhow, thanks lol

When YOU say steak I say yummy!!??? scared to cook steak bcuz it’s under cooked or over cooked? BUT my daughter in law bought some nice rib eye steaks I BEEN dying for steak they mostly eat just chicken! Blah BUT I pulled them out of the freezer then looked for a recipe and came across yours definitely going to TRY it tonight!! Just wish they haddened been frozen! Hope it turns OUT like everyone else’s did!! Thank you so very much!!

Wow. My sister started the steaks without me knowing and I had to fix her mistake. I followed these steps with a tad bit less time since I was correcting a mistake and it came out perfectly. Also, this was my first time making steak so if I can do it, anyone can with these instructions.

Perfect! I like my steak rare so I just cut back on the time in the oven, and I was very pleased with the end result. Delicious!

Delicious, and easy. Used a cast iron skillet and it was a huge success.

This worked perfectly!!! I sautéd bell peppers, mushrooms, and onions in an olive oil and Worcestershire sauce to compliment. Do delicious!

Thank you so much! Our grill recently broke down, so we haven’t been able to have steak in forever, until this recipe that is. I used this technique on some beer & soy sauce marinated ribeye steaks and they were delicious! I made them for my mom and dad and they were a HUGE hit. Thank you so much for sharing!

Thank you for this, my steak was perfect!

Thanks now we have yummy steaks. Husband tells everyone how good they are.

Loved the recipe! I have food issues too?

This is the best way to cook steaks! Thank you! This method works perfect and can you keep in oven alittle longer if steaks are too red, or take out some for ppl who like red meat…keep in alittle longer for ppl who want just want pink. (After taking steaks out and letting rest they do cook more it seems). This is the only way I do steaks now!!!

Hi Lauren!

This recipe is WONDERFUL! We have made it twice now (cause like you said- steak is EXPENSIVE!), and both times we LOVED it. I’ll be cooking steaks just like this from now on. Thank you so much for posting this! We could never get them just right one the grill, but now I don’t even have to worry.

Tried this tonight for dinner. Worked great!! Tasted yummy!! Thank you for sharing!

Wow, it’s really an easy Steak reciepe, tried it Medium Rare at home. It’s delicious. Fast and furious too. Luv it.

Cooked 2 steaks tonight,followed your instructions….winner!

Tomorrow’s breakfast? Steak burritos!

This sounds good, will definitely give this a try.

I’ve been using your method for a few years now. I love it! I always throw some liquid smoke in there too.

MMMM! Looks soooo good! Going to check out your Greek Steak Salad Pita Pockets now!

Hi,
Great article. The only thing I might add is to use a digital wireless thermometer. All my meats, even Ground Hamburger are cooked to desired perfection. No guessing. BUT yes one must tent and rest or all is lost

I understand you have bills to pay, however, the ads and videos make it super hard to navigate through your site. The pages are very glitchy and take forever to load. It’s taken me almost 5 minutes just to type this much. Not, it’s not my computer. I only seem to have this problem with blogs with ads and videos (especially the videos make it glitchy.)

However, I appreciate the recipe and can’t wait to try it. 🙂

I tried this with New York Strip Steaks, and they were delicious.

Question: how hot should the oven be?

could I do London broil the same way?

heading out now to buy some steaks

I just tried this. The steak was melt in your mouth delicious. Thank u for this recipe!!

So you have to tell us the recipe for better than sex cake… Don’t leave us hanging 🙂

This technique is called pan roasting and is taught at many culinary schools. You need to adjust the time according to the thickness of the meat and how you prefer to eat it. A good rule is that a one inch thick steak should take a total of eight minutes to cook to medium. I have used this method with great results after I read about it somewhere on a cooking site. I set the oven to 400 degrees and, like Lauren I cook the first side before flipping it over to finish in the oven. This also works on other thicker cuts of meat. I have done this with lamb chops and even sea bass with great results! Thanks Lauren for posting this technique! I haven’t done this in a while…

FYI, those are NOT sirloin steaks. THey are Tip Steaks which come off the Round, not the loin. In my region they are sometimes called Sirloin Tip Steaks, but I can assure you they are not off the loin or sirloin. Hope you did not pay too much for them.

Used this method after multiple failed attempts at cooking steak. And let me tell you, they came out PERFECT. Thank you so much!!

New chef here.. cut against the grain? yes yes laugh i know..

Great steak! My husband loved it!

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

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

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

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!

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!

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!

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.

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

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!

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!

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!!