The most amazing stove top steak of your life can be enjoyed in as little as 45 minutes. Surprised right? With only four additional ingredients together with just 15 minutes of your time for hands-on cooking, you can get the most delicious stove top steak of your life! Wisdom makes for a better steak.
In order to make this recipe, you should have the following equipment in place: Paper towels, plates, cutting board, knife, 12-inch cast iron skillet, tongs as well as your instant-read meat thermometer. Once all these have been put in place, you will experience no difficulty throughout the recipe.
1. 2 ribeye or New York steaks (should be at least 1-inch-thick, and about 12 ounces each)
2. 1 teaspoon kosher salt
3. 3 tablespoons unsalted butter
4. 3 cloves garlic, smashed
5. 2 to 3 sprigs fresh thyme or rosemary
How to cook a steak on the stove with butter
1. Prepare the steaks. Remove the steaks from the refrigerator about 30 minutes to an hour before cooking. Carefully place them on a paper towel-lined plate and pat dry with more paper towels. This is done so as to help dry the surface of the meat, therefore making a better crust.
2. Prepare the other ingredients. As earlier stated, cooking the steaks will go real quick with almost no hands-off cooking time, it is therefore important that you have the rest of the ingredients handy, and also a probe thermometer as well as a clean plate for resting the steaks.
3. Season the steaks properly. Make sure that just before cooking, coat the steaks with the salt to taste. Also make sure to coat the sides of the steaks as well.
4. Heat the pan. Heat a 12-inch cast iron skillet over high heat for nothing less than 10 minutes. Make sure that the pan smokes just a bit when it is heated.
5. Cook the steaks. Place the steaks in the hot pan carefully and cook on the first side until you notice that enough crust has been developed and that the steaks no longer stick to the pan. This process only takes about 1 minute. Now once you have done that, flip to the other side and cook for approximately 1 minute. Continue cooking and flipping for nothing less than 4 minutes.
6. Flavor and baste the steaks. Once that has been done, carefully add the butter, herbs, and garlic to the pan. Flip the steaks once more. Once that is done, ensure that you tilt the pan so that the butter stays on one side. Now, using a large spoon, baste the butter over the steaks. Flip again and repeat the process. At this point, you are to start checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare should be between 125°F and 130°F.
7. Transfer the steaks to the plate to rest for just 5 minutes. Now, while the steaks rest, you are free to prepare a pan sauce if you desire.
8. Carve the steaks. Transfer the steaks to a cutting board and slice thinly across the grain.
Serve immediately with the pan sauce or pan juices.
It is important to note that leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to cook steak in the oven
If you have never tried preparing steak in the oven, then you have to give it a try! Personally, I love to sear it on the stove first, then finish it off in the oven. Not only does it create a caramelized crisp outside, but also a tender and juicy inside.
You can decide to serve this steak with some baked potatoes, scalloped potatoes or even mashed potatoes. It tastes pretty good with roasted veggies and green beans as well.
1. 2 beef steaks, 1-inch thick (any type will do)
2. 1-2 tablespoons canola oil
3. 1-2 tablespoons butter
4. Salt to taste
5. Pepper for seasoning
You can learn how to cook steak in the oven in just 20 minutes by using these simple tips and tricks to create the unique tasting steak that is caramelized, juicy and tender, all in one! Trust me when I say, you will never cook steak any other way!
Step by step instructions
1. Remove the steaks from the fridge and bring to room temperature. This should only take about 15-30 minutes.
2. Trim any excess fat.
3. Preheat the oven to 450°F. Place a large skillet in the oven while it is heating. Now remove pan from oven and place on the stove over high heat.
4. Dry steaks with a paper towel. Once that is done, rub the oil over the steaks and season with salt to taste and pepper. Once you notice that the pan is very hot, carefully place the steaks into the pan. Allow each side cook for 1 minute, or until seared. Use tongs to flip at intervals.
5. Place the pan in the oven for 4-6 minutes. Once that is done, carefully flip and cook the other side for an additional 4-6 minutes. Use a meat themometor to check the center of the meat or slice with a knife to check for doneness. You might want to remove the meat 5° before it reaches the desired temperature. This is because temperature will continue to rise while resting.
6.Remove pan from oven and allow to rest for a couple minutes.
7. Add a slab of butter on the top of each steak.
Pan fried steak recipe
Pan frying steak is way easier than you think it is. If you follow our easy tips below, you’ll become an expert in no time!
1. Use a thick cut of steak
Personally, I prefer boneless ribeye steak. This is because of all the marbled fat in it. Infact, mare thinking of it is making my mouth watery. If you want something at least 1—1 ½ inch, it is even better. But if you want to do something thinner, more like a flank or skirt steak, all you need to do is to reduce the amount of time per side. Depending on how thick, it could be as fast as 3 minutes per side.
2. Dry them off properly.
Although this might sound a little weird but in order to get an amazing crust sear, you would allow your steak to dry properly. This can be easily done by patting the steaks with paper towels before adding them to the pan.
Note: You can season the steak with salt the night before and allow it rest uncovered in the fridge overnight. This is the best way to draw out moisture and also make the interior meat to become much more flavorful.
3. Add salt
Salt is responsible for the unique taste. Do not forget that. Therefore it is only natural that you will want the the surface of each side to be covered in Kosher salt.
4. Allow the pan to heat
Note that you are only allowed to add the steak when the oil is shimmering and just about to smoke.
5. Allow it rest a bit
You must have heard this countless times but there is no harm in repeating. Before you cut into that meat, allow it hang out for at least 10 minutes. This is done so as to retain all the amazing juices.
Yields: 1 Serving
Prep time: 0 hours 5 minutes
Total time: 0 hours 20 minutes
1. 2 tablespoon extra-virgin olive oil
2. Boneless ribeye steak
3. Kosher salt
4. Freshly ground black pepper
5. 2 tablespoon butter.
1. Using a medium skillet over medium-high heat, heat the oil
2. Season steak with salt to taste and pepper on both sides.
3. When oil is just about to smoke, add steak. Cook for approximately 7 minutes, then flip and add butter.
4. Baste with butter and cook an additional 5 minutes or until internal temperature reaches 140°, for medium.
5. Remove from pan and allow it rest for at least 5 minutes before cutting.
How to cook steak on the grill
Cooking steak on the grill is a lot more easier than you think it is. Not only is the recipe easy to make, it is also very quick as it consume very little or no time. It is also a unique recipe that gives you the amazing taste that is pleasing to your taste buds!
Yield: 4 servings
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
1. 4 1¼-to-1½ inch boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2. 2 tablespoons canola or extra-virgin olive oil
3. Kosher salt to taste
4. Freshly ground pepper
Step by step instructions
1. At exactly 20 minutes before grilling, remove the steaks from the refrigerator and let it sit, covered, at room temperature.
2. Heat your grill to high. Brush the steaks on both sides properly with oil and season with salt to taste and pepper.
3. Carefully place the steaks on the grill and cook until it becomes golden brown and slightly charred. Note that this process should only take approximately 4 to 5 minutes.
4. Turn the steaks over and continue to grill for about 3 to 5 minutes for medium-rare, about 5 to 7 minutes for medium and about 8 to 10 minutes for medium-well.
5. Transfer the steaks to a platter or cutting board, tent loosely with foil and allow it rest 5 minutes before slicing.
Garlic butter steak recipe
Here are my tricks and tips on how to make garlic butter steak recipe. I promise that is an easy recipe and its unique taste is something to die for!
Total Time: 1 hour 8 minutes
Prep Time: 10 minutes
Cook Time: 48 minutes
Yields: 2 servings
1. 1 ribeye steak, 2 inch (5 cm) thick, preferably USDA Prime
2. Salt, to taste
3. Pepper, to taste
4. 3 tablespoons canola oil
5. 3 tablespoons butter
6. 3 cloves garlic, peeled and smashed
7. 2 sprigs fresh rosemary
8. 3 sprigs fresh thyme
1. Preheat oven to 200°F (95°C).
2. Generously season all sides of the steak with salt and pepper to give it a unique taste.
3. Carefully transfer to a wire rack on top of a baking sheet. Once that is done, bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Note that you can adjust the bake time based on if you like your steak more rare or more well-done.
4. In a pan over high heat, heat the canola oil until it starts to smoke. Make sure you don’t use olive oil. This is because its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for nothing less than 30 seconds on the first side. Flip, then repeat the process on the second side.
6. Add the butter, thyme, garlic and rosemary, and swirl around the pan.
7. Carefully transfer the garlic and herbs on top of the steak and baste the steak with butter. You are to use a large spoon for this.
8. Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
9. Turn the steak sideways and cook to render off any excess fat.
10. Rest the steak on a cutting board or wire rack for approximately 10 minutes. Note that slicing the steak before the resting period has finished will lead to a lot of the juices leaking out, which obviously will not be pleasing.
11. Slice the steak into ½ -inch (1 cm) strips. Once that is done, fan out the slices and serve.
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