How To Cook Steak On The Stove

Cooking a steak at home on the stove is relatively easy. The process for each steak is basically the same but cooking times will vary depending on cut and thickness. I have included below a list of various steaks and their cooking times.

The first thing to remember when cooking a steak is that it must be room temperature. Let the steak rest on the counter for 30 minutes to one hour after you have taken it out of the refrigerator.

Get the pan ready. Drizzle about 2 Tablespoons of extra virgin olive oil on the pan. Then let it get hot. I recommend a medium to high heat. Right before you add the steak to the pan, add your seasonings. Most people simply use sea salt and fresh ground pepper. I like pre-packed seasonings. The package instructions say to add oil to the mix and let the steak set in it for a while. I do not do this. I like to dry rub the mix directly from the package onto both sides of the steak.

Use tongs to place the steak in the pan and leave it alone. People make the mistake of constantly turning the steak...don't! Let it cook for about half of the recommended cooking time, then (with the tongs) turn it over for the remainder of the time.

I know it is tempting to want to cut open the steak and check the center but it will ruin your beautiful steak presentation. With time and practice, you will learn when your steak is ready just by lightly pressing the top of it with your finger. Generally, the more bounce the steak has, the more done it is. If it is slow to bounce back into place, it is more rare. If it bounces back quickly, it is pushing well done.

When you think your steak is done, use your tongs to place it on a plate to rest for at least 10 minutes. This will allow the steak to retain it natural juices and be tender upon cutting.

Your steak should have a beautiful, almost crispy exterior, and be perfectly juicy in the center. Feel free to add a couple more Tablespoons of olive oil to the pan drippings and spoon over the steak for extra flavor.

The photo of the pan fried pepper steak is courtesy of phototram on Creative Commons.

Filet Mignon

1 - 1 1/2" thickness

Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done 11-12 minutes but not recommended

1 3/4 to 2" thickness

Rare 6-8 minutes
Medium Rare 8-10 minutes
Medium 10-12 minutes
Well done 12-14 minutes but not recommended

Rib Eye Steak
1" thick

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

Sirloin Steak
3/4 - 1 1/4" thick

Very Rare 5-6 minutes
Rare 7-8 minutes
Medium Rare 8-12 minutes
Medium 12-16 minutes
Well done Not Recommended

New York Strip Steak
1 1/4 - 1 1/2" thick

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

Porterhouse Steak
1 1/4" thick

Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well done Not Recommended

T-Bone Steak
1 1/4" thick

Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well done Not Recommended

The photo is courtesy of sciondriver on Creative Commons.