Cooking steak on the stove depends largely on the thickness of the steak and your desired level of doneness. Here are general guidelines:
- For a steak about 1 inch thick:
- Rare to Medium-Rare: Cook 2 to 3 minutes per side over medium-high heat.
- Medium-Rare to Medium: Cook 3 to 4 minutes per side.
- Medium to Well-Done: Cook 4 to 5 minutes per side
- For thicker steaks (around 1.5 inches or more):
- Cook about 5 minutes on the first side, then flip and cook another 5 minutes for medium-rare. Adjust time longer for more doneness
* Alternatively, sear 2-3 minutes per side on the stove, then finish cooking in a 425°F oven for 8-10 minutes for medium-rare
Additional tips for best results:
- Use a heavy skillet (cast iron or stainless steel) preheated over medium-high heat until just smoking.
- Pat steak dry and season with salt and pepper before cooking.
- Use oil with a high smoke point and add it to the pan just before the steak.
- Press the steak occasionally to ensure good contact with the pan.
- Flip the steak when it releases easily and has a good brown crust (usually about 3 minutes).
- For thicker cuts, you can baste with butter and herbs during the last minute or so.
- Let the steak rest for 5-10 minutes after cooking to allow juices to redistribute
Using an instant-read thermometer is highly recommended to check internal temperature for perfect doneness:
- Rare: 120-130°F
- Medium-Rare: 130-140°F
- Medium: 140-150°F
- Well-Done: 160°F and above
This approach balances searing and cooking time to achieve your preferred steak doneness on the stove.
