How To Cook Steak On The Stovetop As seen on once upon a chef Bookmark recipe Print recipe Download recipe Share 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 thick1 heaping teaspoon kosher salt½ teaspoon freshly ground black pepper2 tablespoons vegetable oil1 tablespoon unsalted butterA few sprigs fresh thyme leaves Calories AmericanDinnerDinner PartiesIntermediateFryingQuick and EasySavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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.
