How To Cook Steak On The Stovetop

Pan-searing is my favorite way to cook steak at home. The direct contact with a very hot pan creates a deeply browned, flavorful crust while keeping the inside juicy and tender.

In this guide, I’ll walk you through how to cook steak on the stovetop, from choosing the right cut and getting a good sear to knowing when it’s perfectly cooked. The technique is simple, but a few small details—starting with a dry steak, getting the pan properly hot, and letting the meat rest—make all the difference.

What You’ll Need to Cook Steak on the Stovetop

• Steak: Boneless ribeye, New York strip, and filet mignon all work well with this method. Ribeye is the richest and most marbled, strip has a beefier flavor and a bit more chew, and filet is the leanest and most tender. Whichever cut you choose, look for steaks about 1 to 1½ inches thick so they can develop a good crust without overcooking inside.
• Kosher salt and black pepper: Season the steaks generously on both sides. I prefer kosher salt because its larger grains make it easier to season evenly.
• Vegetable oil: Use a neutral oil with a high smoke point for searing. Avoid extra-virgin olive oil, which can smoke and burn at the high heat needed to get a good sear.
• Unsalted butter & fresh thyme (optional): Added toward the end of cooking, when the heat is lower, to give the steak a rich, aromatic finish.
• Jump to the printable recipe for precise measurements

How to Cook Steak on The Stovetop

Prep the steaks: Pat the steaks very dry with paper towels—this is important for getting a good sear as any moisture on the exterior of the steak must first evaporate before the meat begins to brown. Season generously on both sides with salt and pepper.

Sear the steaks: Heat a heavy skillet over high heat until very hot, then add the oil. When the oil is shimmering, carefully add the steaks. You should hear a strong sizzle as soon as they hit the pan. Cook undisturbed until deeply browned on the bottom, then flip and sear the other side. Avoid moving the steaks around as they cook so they have a chance to develop a good crust.

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 they’re crowded, the pan will cool down and the steaks will steam instead of sear.

Finish with butter: Add the butter and thyme, if using, and continue cooking the steaks until they reach your desired doneness. You can use the cooking times in the recipe as a guide, but for the most accurate results, check the internal temperature with an instant-read thermometer.

Pro Tip: Let the steaks rest for about 5 minutes before slicing. Cutting into them right away will cause more of the juices to run out onto the cutting board rather than stay in the meat.

Steak Doneness Temperature Guide

Cooking times can vary depending on the thickness of your steak, the cut, and how hot your pan gets, so an instant-read thermometer is the most reliable way to check for doneness. Insert it into the thickest part of the steak. Note that the temperature will continue to rise a few degrees as the steak rests.

• Rare: Remove from the heat at 120°F to 125°F
• Medium-rare: Remove from the heat at 125°F to 130°F
• Medium: Remove from the heat at 135°F to 140°F
• Medium-well: Remove from the heat at 145°F to 150°F
• Well-done: Remove from the heat at 155°F or higher

What to Serve with Steak

For a classic steakhouse-style dinner, serve the steak with creamed spinach, roasted potatoes, or baked potatoes. A simple green salad or roasted asparagus is great if you want something lighter on the side.