The pleasure of eating a hot steak is manyfold: the crust is still incredibly crisp, the butter from cooking is still warm and dripping, and the juices pool on the plate into a playground for dipping. The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. Lay the skirt steak in the pan in one layer. When ready to sear the steak, make sure it’s dry. In between the resting, slicing, and moving to the plate and table, most home steaks get pretty cool before we actually eat them. More on that juicy tidbit below. Put your heaviest pan, preferably cast iron, over high heat and let it get so hot it smokes a little before adding the steaks to the pan. Steaks must be dry and cold. It’s true! Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). You can cook a cowboy steak in the oven, on the grill or on the stove just like a ribeye. Add 1 tbsp vegetable or grape seed oil to a cast iron pan. Look for the long striations that run across the steak — usually from tip to tip — and cut across them. Add steaks. Cook the steak. Cooking a very good steak on the stovetop goes like this: Buy the best steak for pan-searing (boneless NY strip or rib-eye), season it very well with kosher salt for just 30 minutes before you plan to cook it, and finally cook it hot and fast with no oil to start and some butter to finish. ribeye or New York steaks (at least 1-inch-thick, about 12 ounces each). Sear for about 3 minutes. Heat a 12-inch (30cm) cast-iron skillet or pan over medium-high heat for about 5-6 minutes. Season with salt and pepper. Don’t worry — the butter-basting step helps ensure that even the most well-cooked steak is moist and flavorful. Cook for 3 minutes per side for medium. Personally, I never have the forethought to season my steaks the night before; I’m usually picking up a steak to cook that evening when the craving strikes. Here Are the 4 Cuts You Should Know, research has proven that to be a false theory. Transfer the steaks to the plate to rest for 5 minutes. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. She's a master of everyday baking, family cooking, and harnessing good light. Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Prep the steaks. More on shopping for steak: Shopping for Steak? This is seriously the best steak marinade I have ever tried and works on all cuts of steak (and pork!). Season the steaks. This allows you to sear the outsides quickly why still getting the insides well done. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. Begin to check the steak’s temperature with a probe thermometer about halfway through cooking, at about four minutes, as a guide for how much longer to cook it. Serve immediately with the pan juices or pan sauce. Prepare the rest of the ingredients. If you don't have time, do this at least 45 minutes. Pan-searing is the absolute best way to cook a steak (salmon, too), and it also happens to be the easiest. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, Shopping for Steak? Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. If you prefer char-grilled flavor or you’re cooking a bone-in steak, take the steak outside and cook it on a preheated gas or charcoal grill. Heat the pan. 100% Grass Fed & Grass Finished Beef For Delivery. Place them on a paper towel-lined plate and pat dry with more paper towels. The hot, hot heat is essential to a creating a nice crust on your steak. Heat at high heat. How to cook on the stove? Season the Ribeye with just salt. I tried a few ways to cook this steak to perfection and a few times I didn’t get what I was looking for. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. They’re better suited for cooking in the oven or on the grill. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven. Pat dry the steak with paper towels to remove excess moisture that could interfere with searing. How to Cook Cowboy Steak. If you followed the other three hallmarks of this recipe — buy a great steak, season it well, and cook it hot and fast — then you already did all the important stuff to make a perfect steak. Steer clear of ground pepper, steak seasoning, or other rubs for these pan-seared steaks. Cook to 130 degrees F. for medium rare. Turn heat on medium high heat and get cast iron pan very hot, prior to adding oil. Meghan is the Food Editor for Kitchn's Skills content. You can do this overnight (important for New York strip) or for a few hours. What are the different grades of beef? How to Grill Corn on the Cob Seven Different Ways ». Here’s where I’m going to ask you to trust me. Add oil and wait about 1 minute. THE BEST Steak Marinade for Grilled Rib Eye Steaks, marinated and grilled to perfection, you will make this recipe again and again! Continue cooking and flipping for a total of 4 minutes. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You. My favorite way to cook a medium-rare steak is in a smoking-hot, cast-iron skillet. But Kitchn’s Food Editor, Hali, sent me a link to an article that argued (pretty convincingly) that resting steaks wasn’t nearly as important as serving a hot steak. Cook steak for 3 to 4 minutes on each side. Your email address will not be published. What about the steak resting step? What if I told you the very best stovetop steak of your life can be enjoyed in as little as 45 minutes, with only four extra ingredients and 15 minutes of hands-on cooking? Carve the steaks. What you’ll need to Cook Steak on The Stovetop When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. Here’s how to prepare the steak for cooking: Remove it from the fridge an hour ahead to approach room temperature for even cooking. Cook the steaks. Flip and cook on the other side for 1 minute. (This applies for a 10 oz 3/4 to 1 inch thick steak). Our bison and elk steaks cook very quickly, and may need only about 60 seconds on each side for a rare steak. Keep the steaks moving, turning or flipping every minute or so to create a thin, even crust on the outside. It’s the water in the steak that prevents that sear we love, known as the mallaird reaction. You can sear a cold steak, as long as the steak is dry. After our convo, I ran a side-by-side test in hopes of proving the theory wrong. Use a large spoon to bathe the steaks in the hot butter and continue flipping until the steaks reach your desired doneness. If your steak is thicker, you'll need to cook the steak on low for … Well, it turns out resting might not be as important as we all once thought. Partnered with a few essential tips, this simple three-step method will give you a perfectly cooked stovetop steak with a tender buttery flavor, cooked just the way you like it, every time. The press keeps the steak on the pan evenly. Bone-in steaks are more difficult to properly pan-cook and can lead to uneven cooking. You will want the final temperature to be 130 degrees F. Once seared, turn over and place in oven. Now you’ll have a perfect steak with really good pan sauce! While the steaks rest, prepare a pan sauce if desired. Got a tip, kitchen tour, or other story our readers should see? Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. In order to cook the best steak on the stove, you should aim for a piece of meat that is roughly 1 inch thick. Searing isn’t about keeping moisture in (research has proven that to be a false theory) — it’s about creating a crisp crust on the outside that adds a ton of flavor to the finished steak. This method of pan-searing a steak would work with steaks that fall under one inch (flank, flat-iron) although the overall process of cooking these cuts happens much faster. The steak should easily move. Flip the steaks once more. Oil can inhibit browning, which slows searing. These thicker cuts can take on more smoke, which equates to more flavor without the meat cooking to finished temperature too soon, which could result in an overcooked steak. We independently select these products—if you buy from one of our links, we may earn a commission. After 2-3 minutes, the bottom should have a nice brown crust. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Scroll to the blue box to get the recipe for the Perfect Ribeye Steak. I once believed that even a short rest between cooking my steak and cutting it made a world of difference in the quest for a juicy steak. For the Ribeye Steak. It will cost you more than stew meat or burgers, but cooking steak at home — even with a decent bottle of wine, appetizers, and sides — will still cost less than the cheapest steakhouse steak. Rest the steaks (optional). Everyone loves this post on how to cook a perfect New York Strip Steak. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Cook 30 seconds without moving. Medium rare is between 125°F and 130°F. Any length of time in between results in the salt pulling out surface moisture, which inhibits a great sear. A steak is a relatively small piece of meat compared to a brisket or roast, so it heats and cools quickly, allowing only for a few degrees of carryover cooking, if any. This will help dry the surface of the meat, making a better crust. Cooking a very good steak on the stovetop goes like this: Buy the best steak for pan-searing (boneless NY strip or rib-eye), season it very well with kosher salt for just 30 minutes before you plan to cook it, and finally cook it hot and fast with no oil to start and some butter to finish. If you don't have time to light up your grill, this is a convenient method that produces tasty steak: Heat 2 teaspoons of cooking oil in a cast iron skillet or frying pan on the stove. The Best Steak Marinade. If you want the meat cooked more after searing, you can put the steak on the trivet and use the pressure cooking function. Transfer the steaks to a cutting board and thinly slice across the grain. 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