How To Cook Steak On The Stovetop
Total Time
10 Minutes
Prep Time
4 Minutes
Cook Time
6 Minutes
Rating
4.38 out of 5 stars
(146)
Ingredients
2-4 servings
- 2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick
- 1 heaping teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- A few sprigs fresh thyme leaves
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Preparation
Step 1
To begin, pat the steaks dry with paper towels.
Step 2
Season the steaks all over with the salt and pepper.
Step 3
Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.
Step 4
Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
Step 5
Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. The oil should sizzle.
Step 6
Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
Step 7
During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
Step 8
If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.
Step 9
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