How To Cook Steak On The Stovetop – Once Upon a Chef

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Video Stove top steak

Pan-searing is the easiest way to cook dinner a steak, and it’s additionally the simplest!

How to Pan Sear Steak

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I like the form of dinner you can cook dinner with no recipe. The reality is, good cooking is extra about method than recipes and the very best dishes are sometimes the best to arrange. A correctly cooked steak is working example. With only a few elements and a single pan, you’ll be able to cook dinner a steak that’s as scrumptious as one you’d order in a high-end steakhouse.

The secret is figuring out learn how to pan-sear. Pan-searing is a basic method through which the floor of the meals is cooked undisturbed in a extremely popular pan till a crisp, golden-brown, flavorful crust kinds. It’s the important thing to constructing taste and texture in a dish. It additionally prevents sticking and provides your meals a restaurant-quality look. Pan-searing is the best possible method to cook dinner a steak (salmon, too), and it additionally occurs to be the simplest.

What you’ll have to Prepare dinner Steak on The Stovetop


On the subject of beef, the very best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, reminiscent of NY Strip, rib eye or filet mignon. (For bigger or slow-cooking cuts, like roast beef tenderloin with purple wine sauce or beef stew with carrots and potatoes, pan-searing is often step one, and then you definately end the cooking within the oven.)

The way to cook dinner steak On The Stovetop

To start, pat the steak dry with paper towels. (Any moisture on the outside of the steak should first evaporate earlier than the meat begins to brown.)

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Season the steaks generously on either side with salt and pepper; the seasoning will follow the floor and assist create a scrumptious crust.

seasoned steaks

Flip in your exhaust fan and warmth a heavy pan over medium-high warmth till it’s VERY scorching. The perfect pans for pan-searing are stainless-steel or cast-iron (affiliate hyperlinks) since they’ll face up to excessive temperatures.

Add the oil to the pan. You’ll understand it’s scorching sufficient when it begins to shimmer and transfer fluidly across the pan.

Rigorously set the steak within the pan, releasing it away from you so the oil doesn’t splatter in your route. It ought to sizzle. (Use a pan that’s massive sufficient that it’s not such a good match or the pan will calm down and your meals will steam as a substitute of sear.)

pan-sear steaks in skillet

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Go away it alone! Keep away from the temptation to peek or fiddle or flip repeatedly. The steaks want a couple of minutes undisturbed to develop a brown crust. (Don’t fear about sticking; the steaks will launch simply when they’re able to flip.)

Flip the steaks once they launch simply and the underside is a deep-brown coloration (often about 3 minutes).

flipping steaks

Proceed to cook dinner the steaks for one more 3 to 4 minutes on the underside facet for uncommon or medium-rare.

Over the past minute of cooking, add 1 tablespoon of butter and some sprigs of contemporary thyme to the pan with the steaks (that is elective however scrumptious).

pan-sear steaks butter and thyme

In case you are serving the steaks unsliced, switch them to plates and serve scorching. When you plan to slice the steaks, switch them to a reducing board and let relaxation, coated with aluminum foil, for five to 10 minutes; then slice thinly towards the grain. (Resting permits the juices to redistribute from the surface of the steaks; should you slice them too quickly, the juices will pour out of them.)

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