How to Cook Steak

How to cook any cut of steak on the stove top in minutes

Course Main Course

Cuisine American

Keyword steak

Prep Time 30

Cook Time 5

Resting Time 5

Total Time 40

Servings

Calories 642kcal

Author Emma Chapman

Equipment

cast iron skillet

Ingredients

1 steak
2 teaspoons canola oil
1 tablespoon garlic butter
1 sprig thyme
salt
pepper

Instructions

First, set the steak out so it comes to room temperature. I usually set it out on the counter about 30 minutes before I’m ready to cook.
Pat the steak dry on both sides and then generously season both sides with salt, pepper and any other seasoning mix you might be using.
Get your skillet very hot. Add a few teaspoons of cooking oil.
Add the steak to the pan and let it sear and continue to cook for 2 minutes.
Then flip the steak over in the pan and let it continue to cook for another 2 minutes. During this time add the garlic butter, or butter and a clove of garlic, and the thyme (or other fresh herbs) to the pan. As soon as the butter melts, spoon it over the steak as it cooks.
Check the internal temperature of the steak for the doneness level you are looking for. Keep in mind the temperature will continue to rise a little even after you remove it from the pan.
Once done, remove to aluminum foil and cover. Allow the steak to rest for 5-8 minutes.

Notes

Internal Temperatures of Doneness

Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium Well: 150–155°F (65–68°C)
Well Done: 160°F (71°C) and above

Personally, I tend to aim for 135°F before I remove the steak from the pan. Then the temperature tends to rise a little more after cooking, so I end up with a medium steak. I always use a meat thermometer and I do recommend this if you are new to cooking steak as it's difficult to guess based on looking at the outside, especially when different cuts of meat will have different thickness levels and this will affect how long they need to cook.

Nutrition