What To Know
- Embark on this culinary journey as we delve into the art of how to stove top steak like a pro.
- Once the steak reaches the desired doneness, remove it from the heat and let it rest for 5-10 minutes before slicing and serving.
- Can I use a nonstick pan to cook a steak.
Grilling steaks over an open flame is a classic culinary tradition, but what if you don’t have access to an outdoor grill? Fear not, for the stove top offers an equally delectable alternative to achieve that perfect steak. Embark on this culinary journey as we delve into the art of how to stove top steak like a pro.
Choosing the Right Cut of Steak
The key to a succulent steak lies in selecting the right cut. For stove top cooking, consider cuts that are thick and well-marbled, such as:
- Ribeye
- New York strip
- T-bone
- Filet mignon
These cuts offer a balance of flavor and tenderness, ensuring a satisfying steak experience.
Seasoning for Flavor
Once you have your steak, it’s time to season it generously. A simple combination of salt and pepper is a classic choice, but feel free to experiment with other seasonings like:
- Garlic powder
- Onion powder
- Dried thyme
- Smoked paprika
Rub the seasonings into the steak, ensuring an even distribution.
Preparing the Pan
Heat a heavy-bottomed skillet over medium-high heat. While the pan is heating, coat it with a thin layer of oil. A cast iron skillet is an excellent choice for stove top steak, as it retains heat evenly.
Searing the Steak
When the pan is hot, carefully place the steak in the center. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms. This crust will enhance the steak’s flavor and prevent it from drying out.
Cooking to Perfection
After searing, reduce the heat to medium-low. Continue cooking the steak for the desired doneness:
- Rare: 125°F (52°C) – 130°F (54°C)
- Medium-rare: 130°F (54°C) – 135°F (57°C)
- Medium: 135°F (57°C) – 140°F (60°C)
- Medium-well: 140°F (60°C) – 145°F (63°C)
- Well-done: 145°F (63°C) – 150°F (66°C)
Use a meat thermometer to ensure accuracy.
Resting the Steak
Once the steak reaches the desired doneness, remove it from the heat and let it rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
Seasoning After Cooking
After the steak has rested, season it with additional salt and pepper to taste. You can also drizzle it with melted butter or your favorite sauce.
The Art of Slicing
For optimal tenderness, slice the steak against the grain. This means cutting perpendicular to the muscle fibers, which makes the steak more tender and easier to chew.
The Ultimate Stove Top Steak Experience
Follow these steps and you’ll be well on your way to mastering the art of how to stove top steak. With a little practice, you’ll be able to create restaurant-quality steaks in the comfort of your own kitchen.
What You Need to Know
Q: Can I use a nonstick pan to cook a steak?
A: While nonstick pans are convenient, they are not ideal for stove top steak. The nonstick coating can prevent the steak from developing a proper crust.
Q: What is the best oil to use for searing steak?
A: High heat oils such as canola oil, grapeseed oil, or avocado oil are suitable for searing steak.
Q: How long should I let the steak rest before slicing it?
A: Allow the steak to rest for at least 5 minutes before slicing it. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
