Introduction
Ever wondered how to achieve a restaurant-quality sear without leaving your kitchen? In this guide we’ll show you exactly how to cook steak on stove and get that perfect crust every time. Using a simple pan-seared steak technique, you’ll learn the steps that turn a humble cut into a mouth‑watering feast. For more ideas, check out our steak recipes page or explore the search results for steak recipes.
Ingredients for how to cook steak on stove
Gather the following items before you start:
- Two ribeye or strip steaks, about 1 inch thick
- Kosher salt
- Freshly ground black pepper
- Two teaspoons vegetable oil
- Two tablespoons unsalted butter
- Two garlic cloves, smashed
- Fresh rosemary or thyme sprigs
These ingredients create a classic pan‑seared steak that rivals any restaurant. The combination of salt, pepper, and butter gives a rich flavor while the oil helps develop a golden crust on the skillet steak.
Timing
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Step-by-Step Instructions
Follow these beginner‑friendly steps to master seared sirloin steak on the stovetop:
- Remove the steaks from the refrigerator and pat them completely dry with paper towels. This ensures a proper sear on the stovetop ribeye.
- Season both sides generously with kosher salt and freshly ground black pepper. The seasoning forms a flavorful crust on the pan‑seared steak.
- Place a heavy skillet over medium‑high heat and add the vegetable oil. Let the oil heat until it shimmers, indicating the perfect temperature for a skillet steak.
- Lay the steaks in the hot skillet, pressing them gently to maximize contact with the pan. Sear without moving them for about 3‑4 minutes to develop a deep brown crust.
- Flip the steaks and add the butter, smashed garlic, and rosemary to the pan. As the butter melts, baste the steaks continuously for another 3‑4 minutes, creating a rich aroma typical of seared sirloin steak.
- Check the internal temperature with a meat thermometer; aim for 130°F for medium‑rare. Adjust time if needed based on thickness.
- Transfer the steaks to a cutting board and let them rest for at least 5 minutes. Resting allows the juices to redistribute, ensuring a juicy final dish.
These steps demonstrate the simplest yet most effective way to how to cook steak on stove, delivering a tender and flavorful result every time.
Nutritional Information
Calories: Approximately 450 kcal per serving
Protein: 35 g
Carbohydrates: 0 g
Fats: 30 g
Disclaimer: Nutritional values are estimates and can vary based on specific cuts and portion sizes.
Healthier Alternatives
To make the dish lighter, consider these simple substitutions:
- Choose a leaner cut such as eye of round instead of ribeye.
- Replace butter with a drizzle of extra‑virgin olive oil spray.
- Increase the proportion of fresh herbs and reduce the amount of added salt.
- Serve the steak with steamed broccoli or a mixed green salad to boost fiber.
Common Mistakes to Avoid
Even experienced cooks can slip up. Keep these practical tips in mind:
- Do not overcrowd the skillet; excess moisture will steam the meat instead of searing it.
- Avoid moving the steak before a crust has formed; patience is key for a perfect pan‑seared steak.
- Never skip the resting period; cutting too early releases precious juices.
- Make sure the steak is at room temperature before cooking to ensure even cooking.
- Use a high‑smoke‑point oil; low‑smoke oils can burn and give a bitter taste.
Serving Suggestions
Elevate your meal with creative pairings that complement the rich flavor of the seared sirloin steak:
- Plate the steak atop creamy mashed potatoes drizzled with garlic-infused butter.
- Accompany with roasted root vegetables tossed in rosemary and thyme.
- Top with a spoonful of chimichurri sauce for a fresh, herbaceous kick.
- Serve alongside a crisp arugula salad dressed with lemon vinaigrette.
- For a casual vibe, slice the steak thinly and use it in a hearty sandwich with caramelized onions.
Storing and Reheating Tips
Proper storage extends the life of your cooked steak and preserves its flavor:
- Allow the steak to cool completely, then wrap tightly in plastic wrap and place in an airtight container. Refrigerate for up to 3 days.
- For longer storage, slice the steak and freeze in a single layer on a baking sheet before transferring to a freezer bag. It will keep for up to 3 months.
- Reheat gently in a skillet over low heat, adding a splash of broth or water to retain moisture. Avoid microwaving, as it can dry out the meat.
Conclusion
Now that you’ve mastered how to cook steak on stove, it’s time to put your new skills to work and impress family and friends with a restaurant‑quality meal right at home. The techniques described here are reliable, easy to follow, and adaptable to any kitchen. Ready to elevate your dinner game? Give it a try today and experience the difference a perfect sear can make.
Try it now and taste the difference!
FAQs
Q: What is the best cut of meat for how to cook steak on stove?
A: Ribeye, strip, sirloin, and filet mignon are all excellent choices because they have enough marbling to stay juicy during the searing process.
Q: Can I use a non‑stick pan for pan‑seared steak?
A: Yes, a non‑stick pan works well for beginners, but a cast‑iron or stainless‑steel skillet provides a superior crust on a skillet steak.
Q: How long should I let the steak rest after cooking?
A: Resting for 5‑10 minutes allows the juices to redistribute, ensuring a moist and tender final dish.
Q: Is it necessary to add butter during the searing process?
A: Adding butter during the final minutes adds flavor and helps baste the steak, enhancing the aroma of a seared sirloin steak.
Q: What internal temperature indicates medium‑rare doneness?
A: Aim for an internal temperature of about 130°F (54°C) for medium‑rare; the meat will continue to rise a few degrees while resting.
Q: Can I marinate the steak before cooking?
A: A brief marinade with simple ingredients like olive oil, garlic, and herbs can add flavor, but avoid overly acidic mixtures that may break down the meat fibers.
