Welcome to SteakEat, the spot where I help YOU to shine and learn how to cook steak using different cooking methods ASAP.
I understand that you might, just at this moment, have a slice of amazing (but raw) piece of red meat that you need to cook asap, so let’s break down everything I want to share with you in these 3 parts and you decide (click) on the ones you are most interested in:
- #1 Cooking Techniques – How Do I Want to Cook my Steak?
- #2 Tools & Ingredients for the Skillet / Stove Top Method
- #3 How to Cook Steak on Stove in Skillet to Medium-Rare in 8 Steps
Ready? It’s time to SteakEat!
#1 Cooking Techniques – How Do I Want to Cook my Steak?
And this is the first question you should really ask yourself before buying beef, but…
If you got a slice already, the best and the simplest thing to do is quickly pan-sear your steak on stove top in a skillet!
And this is exactly what I’m going to help you do now (right below).
However there are other cooking methods available and I invite you to download the free printable PDF guides with simple instructions & steps to follow:
- Broiling in Oven (PDF)
- Slowly Cooking in Oven (PDF)
- Sous Vid in the Oven (PDF)
- Cooking on Stove & Oven (PDF)
- Cooking on Stove in a Pan (PDF) (this is what I explain down below)
- Cooking Steak in Cast Iron Skillet to Medium-rare (PDF)
#2 Tools & Ingredients for the Skillet / Stove Top Method
When it’s my turn to show how to cook steak, I like to KISS (i.e. Keep It Simple Stupid).
So this recipe has just basic ingredients and tools that are essential for steak perfection – nothing more, nothing less.
First, I list the ingredients and tools necessary and, second, I explain exactly WHY I recommend them – you can always scroll directly to the instructions below and start cooking!
Ingredient 1: Steak
Kind of obvious, right?
Nonetheless, 50% of success comes from beef quality!
To me, quality has everything to do with flavor complexity and health, this is why, when I teach people how to cook steak, I highly recommend organic grass-fed beef , but…
You must pay attention to the type of steak you choose.
The high-heat dry cooking methods require tender steaks that are generally more expensive than the rest…
So anything like rib eye, filet mignon, chuck eye, NY strip and, of course, sirloin (on the pic)…these are all great cuts for the stove top method.
I recommend you use a thick slice – at least 1 inch – so there is less chance of overcooking it.
That would equal to 400g / 14oz steak.
Ingredient 2: Ghee/Coconut Oil
When it comes to learning how to cook steak, nearly EVERYONE recommends using vegetable or groundnut oil…
This is a huge mistake that can potentially damage your health in long-term.
Both of these fats are heat-stable and ideal for pan-searing.
I prefer using ghee, because, in my opinion, it combines much better with red meat.
Just one table spoon will do.
Ingredient 3: Kosher/Flaked Salt
When friends ask me how to cook steak I always point the salt out – flakes make the whole difference!
The density of this type salt is lower than that of standard table salt, so you can put more of it and that really helps the flavor to develop.
When you learn how to cook steak first time, I recommend starting with 2-3 pinches per side of 400g / 14oz cut.
Ingredient 4: Freshly Ground Black Pepper
Every time I show how to cook steak, I mention that freshly ground pepper is the way to go and this is what I always recommend.
Get a pepper grinder and grind your own pepper right before you need that.
And that’s not only for beef!
I never use pepper before cooking steak on stove, because I don’t like charred flavor.
Instead I add it before cutting the steak into pieces or use it as a dry dip, mixed with salt (steak is usually quite rare 😉 ).
Tool #1: Thick-Walled Heavy Skillet
This is when people screw it up a lot of time and I want to really bring your attention to the fact that…
YOU NEED A QUALITY SKILLET
How to find quality?
Usually that would be made from a heavy piece of forged aluminum (my favorite) or you can trust something that’s been proved by years of cooking -cast iron.
Why does it have to be thick and heavy?
Well, because we need the heat from the stove to accumulate in the skillet, so it has enough capacity to sear the steak during the entire cooking process.
All too often people put a big cut of beef on a thin, unheated skillet and…that’s how meat gets boiled (have you ever seen that happening? that’s exactly what happened).
I have been using and highly recommend Le Creuset –their forged aluminum skillets and cast iron pans are the quality standard at a great price (they are not cheap, but, as my mother says, we not that rich to buy cheap things).
Tool #2: Paper Towels
Paper towels…a piece of paper that might seem unnecessary, but that’s a big mistake..! 😉
They are essential for perfect browning.
All you need is pat dry the surface of the steak right before searing it in skillet – a couple of light taps is all you need.
Important – Never Use Napkins as they are made of multiple layers which are very sticky and hard to remove from meat’s surface (I tried).
Tool #3: Meat Tongs
Even the simplest and cost-effective pair will do the job just right.
Of course, you can just use a fork, but it’s damn hard (and hot) to sear all the sides of steak with it…I tried and it hurts. 😉
And searing all the sides (not just the standard two) will bring a lot more flavor to your piece, so I recommend you get a pair.
Tool #4: Instant Read Meat Thermometer
As I say, perfection hides in precision and instant meat thermometer is exactly what’s needed for a perfectly cooked steak, because it does just that – eliminates all the guesswork.
I use instant read meat thermometer all the time (and I cooked tons of beef…literally) and recommend you use one too.
Here is the one I trust and it’s not expensive at all.
How to cook steak to perfection without meat thermometer?
I have no idea…
Summary: Tools & Ingredients for the Skillet / Stove Top Method
So, here are all the ingredients and tools you’ll need to learn how to cook steak on stove top.
- 400g / 14oz steak (ideally organic grass-fed rib eye, NY strip, filet mignon etc)
- 1 tbsp ghee/coconut oil
- Kosher/flaked salt
- Freshly ground pepper
- Thick-Walled Heavy Skillet
- Paper Towels
- Meat Tongs
- Instant Read Meat Thermometer
- Tin Foil (optional)
#3 How to Cook Steak on Stove in Skillet to Medium-Rare in 8 Steps
So, by now, I assume, you have all you need to create perfection in your kitchen – nothing less is acceptable. 😉
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FREE Bonus:Download this ‘How to Cook Steak on Stove’ Guide in PDF format.
It is convenient, EASY-to-print and includes these awesome photos from above!
How to cook steak?
Now you know how;)