How To Cook Steak On The Stovetop

I love the kind of dinner you can make without relying on a recipe. Truth be told, good cooking really comes down to mastering a few core techniques—and some of the best dishes are also the simplest. A perfectly cooked steak is a prime example. The key is mastering the art of pan-searing.

This classic technique involves cooking the surface of your food undisturbed in a very hot pan until a crisp, golden-brown crust forms. It’s the foundation of great flavor and texture and gives food that unmistakable restaurant finish. Pan-searing is hands-down the best way to cook a steak (it works beautifully for salmon and scallops, too)—and it delivers steakhouse-worthy results with far more control than a grill.

Step 1: Season the steaks. Pat the steak dry with paper towels. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.) Season the steaks generously on both sides with salt and freshly ground black pepper; the seasoning will stick to the surface and help create a delicious crust.

Step 2: Sear on the first side. Turn on your exhaust fan and heat a heavy pan over medium-high heat until very hot. Add the oil and swirl to coat—the oil should shimmer. Lay the steaks in the pan, placing them away from you so the oil doesn’t splatter; they should sizzle right away. Then leave them alone. Resist the urge to peek or flip—the steaks need a few minutes undisturbed to develop a good brown crust. Don’t worry about sticking; they’ll release easily when they’re ready.

Pro tip: Stainless steel or cast iron works best here, since both can handle high heat. And use a pan large enough to give the steaks some breathing room; if the pan is too crowded, it will cool down and the steak will steam instead of sear.

Step 3: Flip and sear the other side. Flip the steaks once they release easily and the first side is deeply browned, about 3 minutes. Continue cooking for another 3 to 4 minutes for rare to medium-rare.

Step 4: Finish with butter, then rest and serve. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of thyme to the pan with the steaks (optional, but delicious). If you’re serving the steaks whole, transfer them straight to plates and serve hot. If you plan to slice them, move the steaks to a cutting board, tent loosely with foil, and let them rest for 5 to 10 minutes before slicing thinly against the grain. Resting gives the juices time to redistribute—slice too soon, and they’ll run right out.

Step 5: Serve and enjoy. Serve the steaks hot, with your favorite sides. A classic wedge salad with blue cheese dressing, potatoes au gratin, roasted potatoes or creamed spinach are all great choices, but simple baked potatoes work just as well.