How To Cook Steak On The Stove

• Steaks – I usually cook top sirloin steaks on the stove, as they’re the perfect balance of tenderness and affordability. But this method works with other 1-inch-thick cuts too, even high-end cuts like ribeye, strip steak, or porterhouse. Choose what fits your taste and budget! If you’ve got filet mignon, I recommend using my pan seared filet mignon recipe.
• Olive Oil – Searing steak requires pretty high heat, and olive oil can handle it. Avocado oil also works well.
• Butter – Just a tablespoon of butter towards the end ads so much flavor! This time I kept it simple with just regular unsalted butter, but you can also get a little fancy with compound butter.
• Salt & Pepper – I always use 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of steak for the perfect seasoning that lets the steak’s natural flavors shine.

1. Dry and season liberally. Pat your steaks dry with paper towels — this is key to get that golden crust and juicy inside! Then, sprinkle both sides with salt and pepper.
2. Cook steaks on the stove. Heat the olive oil a large cast iron skillet over medium-high heat until very hot. Arrange the steaks in the skillet in a single layer. Pan sear steaks, flipping with tongs every 30 seconds, until they reach your desired doneness. See my temp and time chart below to get perfect results!
3. Add the butter in the last minute of cooking. Flip the steaks at least once to finish cooking in the butter. Make sure to only add it towards the end, so it doesn’t burn!

3. Rest before slicing. Tent your pan seared steaks with foil and allow them to rest. Then, slice against the grain and serve. I like to serve with extra butter on top!

How Long To Cook Steak On The Stove?

My favorite way to enjoy steak is medium, so I cook steak on the stove until it hits 140 degrees F, which takes about 7-8 minutes total. If you prefer a different doneness, just check out my pan seared steak time chart.

*Note: These are the times and temperatures for when you’d remove the steak from the pan. The internal temp will rise another 5 degrees while resting.

Flavor Variations

I use the simple salt and pepper seasoning with a little butter most often, but you can also change it up:

• Marinade – Don’t think marinades are just for tough cuts; they can kick any steak up a notch. Try my steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic, salt, and pepper. Throw in some fresh rosemary or thyme for an extra flavor burst.
• Seasoning – Boost your steak’s flavor with my Montreal steak seasoning—or even my pork chop seasoning works great on beef! For the best flavor, rub it on and let it sit in the fridge uncovered overnight. You’ll get a beautifully seasoned crust when you pan-sear.
• Herbs Or Garlic – When you add the butter towards the end, toss in a few whole peeled garlic cloves and/or sprigs of hearty fresh herbs, such as rosemary or thyme. They’ll still get fairly dark and you won’t want to eat them, but they’ll infuse your pan seared steak with flavor! (See my bacon wrapped filet mignon for more detail on how to do this.)

Storage Instructions

• Store: Fresh steaks are best, but leftovers keep in the fridge for 3-5 days. Use them in my steak salad, or swap into my taco salad recipe.
• Reheat: One day when reheating my reverse sear steak, I came up with the perfect way to reheat any steak recipe. Just put them in a baking dish with a little broth, cover with foil, and warm at 250 degrees F for about 10 minutes.
• Freeze: Freezing pan seared steaks isn’t ideal as the texture changes, but you can freeze for up to 3 months and use in soups, sandwiches, salads, or casseroles.

Serving Ideas

Now that you know how to cook steak on the stove, the only question left is what to serve it with! As always, I’ve got lots of options for you to choose from:

• Toppings – If you’re not going with plain butter or garlic butter, try some sauteed mushrooms, caramelized onions, or a drizzle of chimichurri sauce or blue cheese sauce.
• Potatoes – You can’t go wrong with roasted potatoes, but I often make air fryer potatoes when I’m avoiding turning on the oven. For lighter options, try my mashed cauliflower or fried radishes.
• Vegetables – Air fryer asparagus or sauteed asparagus are my go-to veggie option with pan seared steak. For a classic steakhouse vibe, whip up my creamed spinach, sauteed broccoli, or fried brussels sprouts.
• Salads – A fresh salad is a great way to balance a hearty pan fried steak. I like a creamy cucumber salad or simple 10-minute arugula salad. My kids love sweeter options, like pomegranate salad or kale salad with maple dressing.

My Tools For This Recipe

• Cast Iron Skillet – The only pan I use to cook steak on the stove! It heats evenly and gives a fantastic sear. Plus, it’s enameled, so there’s no fuss with seasoning it.
• Meat Thermometer – It’s truly instant! And always accurate.