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How To Cook Steak On The Stove
August 15, 2018
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Make the juiciest Steak ever at home without a grill! That’s right, learn how to cook steak on the stove and the oven that comes out tender, flavorful and just as delicious as the steakhouses make it. Pass the Baked Potatoes and Salad because tonight we’re having steak!
Cooking Steak Indoors | The EASY Way
While all of us probably enjoy the occasional steak (maybe even marinated steak) on the grill in the summer, I think its safe to say that cooking a steak indoors isn’t ideal. While I LOVE this method of cooking, there is another way to do it that is just as easy.
Friends, it’s time to learn how to cook your steak on the stove.
There is no sense in purchasing really good quality steak if you don’t know how to cook it properly.
So, this little post will teach you how to cook a steak to a perfect medium flawlessly. That’s how we like it and that’s how we eat it. You can adjust the cooking times to create your perfect steak too. I’ll show you how! Its a great technique I’ve been doing for years.
Main Ingredients Needed
Believe it or not, this recipe does not include a laundry list of ingredients. You simply need these four things to get started plus an oven-friendly skillet or pan of some sort. I used this cast iron skillet that I’ve owned for years.
- Steak: I used top sirloin, but any nice cut of meat will work as long as it’s meant for grilling. Here are a few good options you should look for in your butcher’s case: NY Strip, T-bone, Filet Mignon, Porterhouse, Flat Iron.
- Butter: adds flavor, flavor, flavor!
- Salt & Pepper: adds flavor, flavor, flavor! Also, the salt brings out that delicious meaty flavor steak has.
How to Cook Steak on the Stove | Directions
Step 1: Prepare Your Pan
Place an oven-friendly pan over medium high heat. I used cast iron because it’s a great, all-purpose cooking vessel. Also, preheat the oven to 350.
Step 2: Prepare the Steak
While your pan is preheating, blot the steaks with paper towels to remove any excess moisture. Sprinkle both sides with salt and pepper.
Step 3: Sear Your Steaks
Melt some butter in your hot skillet and place your steaks in, cooking 3-4 minutes on that first side without touching it or moving it around. We want to create a brown crust and solid sear, so we’re just going to leave it alone.
Step 4: Transfer Steak to the Oven
After 3-4 minutes, flip your steaks over. Top each steak with a pat of butter and transfer them into your hot oven for 5 minutes, keeping them in the same skillet.
Step 5: Rest and Enjoy!
After baking, transfer them to a plate and cover them with foil. Let these babies rest.
After 5 minutes, take the foil off and slice thinly and for everything that pure and holy, cut against the grain.
What to Serve With Steak:
- Best Pan Fried Potatoes (a great pairing for this steak recipe).
- Steakhouse Salad
- Simple Macaroni Salad
- Iceberg Wedge Salad
- Garlic Mashed Potatoes
How to Cook Steak on the Stove
The juiciest steak ever and the foolproof how-to on preparing it. Let me repeat: beautiful steak, without a grill, on the stove.
Ingredients
- 2 pounds sirloin steak 4 steaks
- 4 tablespoons butter divided
- salt and pepper
Instructions
- Preheat oven-safe cast iron skillet (or other oven-friendly pan) over medium-high to high heat. Preheat the oven to 350.
- Blot steaks with paper towels to remove excess moisture. Salt and pepper both sides of the steak. Melt 2 tablespoons butter into hot pan and immediately place steaks in to sear. Cook the meat 3-4 minutes on the first side without touching it or moving it around.
- Flip your steaks over, top each steak with 1/2 tablespoon of butter and transfer to the hot oven for 5 minutes, keeping them in the same skillet.
- After the 5 minutes, take them out of the oven and transfer steaks to a plate. Cover with foil and rest for 5 more minutes.
- Finally, take the foil off and thinly slice the steak against the grain. Serve with vegetables, potatoes or any other side you like to have with your steak.
Notes
Serving size is for all 4 pounds of steak, that is half a pound (8 ounces) of steak per serving.
Nutrition
Calories: 406kcal | Protein: 49g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 168mg | Sodium: 229mg | Potassium: 775mg | Vitamin A: 350IU | Calcium: 67mg | Iron: 3.7mg
could I do London broil the same way?
I made steak for dinner tonight and I was looking for a simple way to prepare. OMG!! Thank you, thank you, thank you. They turned out perfectly.
heading out now to buy some steaks
Lauren, I’m a single man with very little cooking skill. But, your descriptions and mouthwatering photography drew me in like a magnet!
I just wanted to verify, you don’t sear side number two before placing in the oven, right? I’m assuming this is because the nature of cast iron pans, along with the relative high heat setting of the oven, do the searing for you while the steak is sizzling away inside the oven itself and not stovetop.
Correct me if I’m wrong, please? And thanks again for such inspirational posts!
Yes! You sear the first side, flip the meat, then finish in the oven.
always looking for a good recipe to cook juicy steaks
i love the way everthing looks
Thanks for all your hard work. I LQQK FORWARD TO TRYING IT.
y u m m y
Are they tender or is that the purpose of the good cut of steak. I never fix steak because it gets tough when I get it to barely pink stage. Thank
That is the purpose of good cut steak. Also, a good trick to keeping it tender is slicing it thin across the grain after it’s cooked.
I certainly am going to try this way of cooking the steaks. My problem is my husband likes steak but will not eat it pink. What should the temp. of the over be and approx. how long do I cook for just well done without the meat getting tough.?
Try using a meat thermometer so once you stick it in the oven, you will have a very accurate measurement of when the meat would be completely cooked though. 160 degrees I believe is the magic number.
Thanks it looks lovely, but what kind of steak, did you buy,
Tenderloin, strip, flank, sirloin?
We buy a tenderloin every time it is under $10.,, a lb.
It does look yummy,
Thanks,
Karen
How long do I cook the steak for if I want med/well. Not fond of “red” meat. If its red I lose my appetite. Please don’t send me to the hand touching meat thing, it don’t work. I am the type that needs time not touch. Not trying to be difficult just honest. Total amateur cook, but loves a juicy med / well done steak. Usually just go out and buy one at a rest, but would truly like to cook one at home.
I tried this method at Easter. I used 1 and 1 half inch New York So teaks. I fried them in a pan with half butter and half olive oil and used garlic power,worcestire sauce,salt and pepper. Cooked them 4 minutes each side and then put in baking pan and in 350 degrees fee oven for 10 minutes. Removed from oven and put foil over and let them rest for 5 minutes. Every one loved them. They came out medium to mostly med.rare. my daughter kept hrts in oven for 30 minutes asu she likes hergteak well done.
Gorgeous new photos! This is by far my favorite steak tutorial, ever!
Thank you for posting! I just tried this, and it was GREAT!!!!
I love your lesson on how to fix the perfect steak. I also found a recipe for marinade. At age 50, with your help, I have finally learned to fix the perfect steak. Thanks bunches.
I have some thick bone-in pork chops. Do you think this method would work with them?
Loved your step by step on how to cook great rating steaks. As you have discovered hot skillet with butter. It’s is key. Thanks for the recipe, enjoy
[…] quick Pinterest-ing in the middle of Target turned up these recipes for sirloin steak and bacon-wrapped + cream cheese + craisin stuffed jalepenos. Whoa baby. The steak was pretty […]
How did you make your gravy?
You did a great job on those. The steaks you bought are actually bottom sirloin or also called ball tip steaks. They are part of the sirloin but not top sirloin which are more expensive, so you did a great job on getting them tasty. Love your posts and am a regular follower. Being a retired meat cutter and sausage maker for over 45 years I always like to try something new. Reinhard
I will never make a steak any other way again. It was so juicy and tender. My husband loved it.
I have to say as a novice chef this was super easy and amazing. Being an only child and first moving in with my now husband, I never really acquired any cooking skills. Our first year food wise together? Well ask my husband how fond he is of rice a roni! We ate it a lot!!! Anyway over the last 3 years I have definitely started figure out this whole cooking thing. And don’t think my hubby is a chauvinistic pig. He totally isnt! I just won’t allow him to cook. He knows how but I’ve been determined to figure the culinary thing out. And he’s been more than supportive from our rice a roni days to the present! But anyway I am the steal eater and I love mine medium rare. So after searching and searching I have to say I absolutely love this method! The steaks are cooked to perfection and I could eat them almost every night! I am so thankful I stumbled across this method!!! Thanks a million Lauren!!
Tried this twice. TO DIE FOR!! Who Knew!!
Looks yummie will have to try, but I hear you about loving food I wish I could turn my stomach off would be so much easier on my waist line and I wouldnt feel hungry and deprieved all the time
I am looking forward to trying this. I had stopped buying steak, because I just can’t make a good steak
I do this with all my boneless steaks, Rib Eye is my favorite. perfect every
time.
This is the ONLY at home way to cook steak. Cooking some right now!
absolute mouth-watering …
The idea of two people consuming 4 pounds of steak fried in butter in one sitting is disgusting.
Really?!?! I guess it’s a good thing she stated they ate it over 4 days – 4 sweet, blessed days.
I just tried this. The steak was melt in your mouth delicious. Thank u for this recipe!!
I had NEVER cooked steak before . . . at all, and I tried this for my anniversary, and mixed it with your bleu cheese garlic steak recipe. It was seriously the best steak I’ve ever had. I was SO pleased. Great recipes!
So you have to tell us the recipe for better than sex cake… Don’t leave us hanging 🙂
I saw this on pinterest and decided to make this tonight. My husband and I were disappointed. I used the same type of meat and followed your instructions, I even cooked it in a cast iron pan. Our meat was tough, I don’t know if I will take a chance and try it again. I don’t know what I did wrong.
[…] made before: Oh My Steak! It’s a recipe I found on Pinterest, from a pin by Lauren at Lauren’s Latest. I also made baked potatoes, the way my hubby taught […]
This looks and sounds delicious, afterall, who doesn’t love a great steak? My question is does anyone know of a way to do this without a cast iron skillet as I don’t have one? I’m thinking maybe cooking the steaks in my large aluminum skillet and then transfering them to a preheated glass casserole dish to finish off in the oven. Thoughts or comments on if that would work or not? Thank you!
This technique is called pan roasting and is taught at many culinary schools. You need to adjust the time according to the thickness of the meat and how you prefer to eat it. A good rule is that a one inch thick steak should take a total of eight minutes to cook to medium. I have used this method with great results after I read about it somewhere on a cooking site. I set the oven to 400 degrees and, like Lauren I cook the first side before flipping it over to finish in the oven. This also works on other thicker cuts of meat. I have done this with lamb chops and even sea bass with great results! Thanks Lauren for posting this technique! I haven’t done this in a while…
Just wanted to let you know I tried your recipe and loved it! I used it for a rib eye steak. I only buy grass fed beef and it is much leaner than regular meat and frankly doesn’t taste as good. Using this recipe on our two 8 oz steak was simply wonderful. I was nervous about the high heat in the pan and was more nervous when i put the steaks in and flames shot up but i blew them down and out and left for 3 minutses in the pan and 3 minutes in the oven and i will never cook steak a different way…thanks for posting!
FYI, those are NOT sirloin steaks. THey are Tip Steaks which come off the Round, not the loin. In my region they are sometimes called Sirloin Tip Steaks, but I can assure you they are not off the loin or sirloin. Hope you did not pay too much for them.
I am wondering what is the thinnest steak one can use for this recipe?
Used this method after multiple failed attempts at cooking steak. And let me tell you, they came out PERFECT. Thank you so much!!
What temp for the oven & how long in skillet once u flip? Thanks
350 for oven
And once you flip you out butter on top and immediately pop in the oven for 5 minutes
Perfection! My family is obsessed!
I have found a wonderful tip for a great tender steak. I, as well, pan broil mine. Put your thawed steaks on the counter and coat the side up with sea salt. Let it set for at least an hour, wash the salt off, dry well. As you will see, the salt draws all of the water out of the steak, not the blood, just the water, so you are not steaming your steaks instead of broiling them. Tablespoon of olive oil, tablespoon of butter. Pan broil on med. high until preferred doneness. I will never cook another steak any other way!
I switched to olive oil for cooking a long time ago but I recently heard that you shouldn’t use it for high heat cooking because it goes rancid. I sure haven’t tasted anything rancid though admittedly, I don’t cook things that require it very often. Has anyone else experienced this?
you did not mention how much olive oil or butter to use in the pan
She did… she said “a little or a lot” 🙂
New chef here.. cut against the grain? yes yes laugh i know..
always cook my steaks this way, unbelievable!!!! Can we please have the cake recipe? Thank you 🙂
Great steak! My husband loved it!
While you’re bringing to room temperature, rub with garlic and sprinkle with Rosemary. Let sit until cook time. Yum!
You only cook the one side before you put in the oven? Correct?