How to Pan-Fry the Perfect Steak on the Stovetop: Easy Tips for a Juicy, Restaurant-Quality Steak

Are you longing for a enormous, delicious steak but don’t have get to to a flame broil? Well with a searing dish, you can still get a firm burn on the stove. Pan-frying steak is so speedy and simple, and we have all the tips you require to get that culminate cook on your meat. Keep perusing, and we’ll walk you through everything you require to know to plan your steak for your following meal.

Things You Ought to Know

Let your steak warm up to room temperature for up to 1 hour some time recently you cook it. Pat the meat dry and sprinkle on salt for seasoning.

Heat a skillet on medium-high for almost 10 minutes.

​​Cook your steak for approximately 3–5 minutes per side. Flip your steak each miniature to get an indeed crust.

Pull the steak when it comes to 115–120 °F (46–49 °C) for uncommon, 130–135 °F (54–57 °C) for medium, or 160 °F (71 °C) for well done.

Your steak will cook more equitably if it’s at room temperature.

Your steak will cook more equitably if it’s at room temperature. Drag your steak out of the ice chest and set it on a plate or cutting board so it can gradually warm up. Attempt to take off it for at slightest 10 minutes, but you can securely keep your steak out at room temp for an hour some time recently you arrange on cooking it.

Choose boneless cuts of steak, like ribeye, filet, or Modern York strip, that are around 1–1 1⁄2 in (2.5–3.8 cm) thick. Spare bone-in steaks for cooking in the broiler or on the barbecue so they cook evenly.

If you’re planning a solidified steak, put it in your cooler the night some time recently so it can defrost and defrost.

Salting your steak some time recently you cook works the flavoring into the meat.

Watermark wikiHow to Cook Steak in a Singing Pan

Salting your steak some time recently you cook works the flavoring into the meat. Pat the meat dry with a few paper towels to begin with so your steak creates a fresh hull. At that point, liberally sprinkle a layer of salt onto both sides of your steak. Don’t be perplexed to put on more salt than you think you require since a few of the flavoring will drop off whereas you’re cooking.

Salt too makes a difference draw out a few of the steak’s dampness so your steak gets a culminate sear.

Alternatively, marinate your steak for at slightest 1 hour or let it sit overnight. Dodge marinating for longer than 1 day since it will get over-seasoned.

Avoid putting pepper or any other seasonings on your steak some time recently you cook it since the flavors may burn off some time recently you indeed taste them.

Letting the skillet warm totally guarantees your steak cooks evenly.

Letting the skillet warm totally guarantees your steak cooks equally. Utilize a thick-bottomed stainless steel container or cast-iron skillet since they hold warm the best. Put the skillet on your stovetop and let it warm up for almost 10 minutes.

Many cooks don’t utilize cooking oil to pan-fry a steak, but it may avoid the meat from staying to the surface. If you need to utilize it, whirl 1 tablespoon (15 ml) of vegetable oil on the foot of the container once it’s hot.

Pressing the meat level in the container gives it a fresh sear.

Watermark wikiHow to Cook Steak in a Searing Pan

Pressing the meat level in the skillet gives it a firm burn. Utilize a combine of tongs to exchange the steak into the hot container. Thrust the meat down immovably against the foot of the container so it makes great contact with the cooking surface.

If you’re making different steaks, maintain a strategic distance from swarming them all into one dish since they may not cook equally. Get ready the steaks independently or utilize a bigger skillet with space for all of the meat.

Pan-frying each side makes an indeed outside on the meat.

Watermark wikiHow to Cook Steak in a Singing Pan

Pan-frying each side makes an indeed hull on the meat. A few specialists suggest as it were flipping your steak once whereas it’s cooking. Burn the to begin with side of your steak so a outside can frame. At that point, utilize your tongs or a spatula to flip your steak to the other side. If you need to get a more indeed burn on each side, attempt flipping the steak each diminutive instead.

Try cooking steaks both ways to see what you like best flavor-wise.

If you’re making lean pieces of flank or flat-iron steak, it may as it were take 1–2 minutes per side.

Steaks can overcook rapidly if you aren’t paying consideration to them, so prep any sides you need to serve some time recently you begin cooking the meat.

Coating your steak with butter and herbs makes it more mouth-watering.

Coating your steak with butter and herbs makes it more mouth-watering. Drop in 1–2 tablespoons (14–28g) of unsalted butter into your skillet along with other aromatics and herbs, like chopped garlic, thyme, or rosemary. Once the butter softens, scoop a few into a spoon and pour it over your steak a few times so it can retain all the scrumptious flavors.

A meat thermometer...

A meat thermometer lets you see if your steak is still as well uncommon. Adhere the conclusion of the thermometer into the center of the thickest portion of your steak. Hold up until the perusing settles on a temperature to see how cooked through it is. Depending on how you like your steak, drag the meat off of your stove when it comes to the doneness you want.

Rare: 115–120 °F (46–49 °C)

Medium-rare: 120–125 °F (49–52 °C)

Medium: 130–135 °F (54–57 °C)

Medium-well: 140–145 °F (60–63 °C)

Well-done: 155–160 °F (68–71 °C)

If you don’t have a meat thermometer, attempt doing a touch test instep. Feel your palm fair underneath your thumb. Touch your thumb to your file finger to know what uncommon steak feels like, center finger for medium-rare, ring finger for medium, and pinky for well-done.

Yotam Ottolenghi

Yotam Ottolenghi, Chef and Restaurateur

Cooking requires a sensitive touch. "After all these a long time of cooking and composing formulas, I am still astounded each time I take note how indeed the minutest of variety in method can make a fabulous difference."

Resting your steak keeps the meat succulent and flavorful.

Resting your steak keeps the meat delicious and flavorful. Once you take your steak off of the stove, take off it on a cutting board or plate for a few minutes. After your steak rests for around 5 minutes, feel free to cut or cut it in any case you need so you can begin eating.

Toss a serving of mixed greens or squash potatoes to serve along with your steak to make a tasty, healthy meal.

Enjoy a few ruddy wine for a classic blending with steak.