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I hope you enjoyed my steak recipe and tips

If so, feel free to leave your comments below.

From the lens How To Cook Steak On The Stove.

If you tried my steak cooking method, please let me know how it was. I love to hear from visitors.

  • Kyler May 28, 2012 @ 6:48 pm | delete
    thanks
  • PJ May 11, 2012 @ 8:46 pm | delete
    I used to flip the steaks many times and it took forever and the steaks were always chewy and not tender. I followed these guidelines and leaving them for a few minutes on each side (only flipping once altogether) they turned out great! Tender and delicious. I cooked mine on medium low heat
  • Nathan Mar 21, 2012 @ 8:44 pm | delete
    Tried a few of these tips two nights in a row. I may never cook a steak on the grill again. Thank you for the tips!!!!
  • accfuller Feb 28, 2012 @ 7:24 pm | delete
    Great tips!
  • Cheap-Divorce Feb 16, 2012 @ 11:44 am | delete
    Thanks for the cooking times according to steak thickness, very useful and it's definitely going to make me look like a pro.
  • KandH Feb 10, 2012 @ 4:40 pm | delete
    Thanks for this - great tips on how to cook steak at home, I am definitely one of those who usually prefers to go out rather than mess it up myself at home, but I will try yout methosd and let you know how it goes!
  • senditondown Feb 9, 2012 @ 11:43 pm | delete
    It's time for me to pull out the frying pan and give it a try.
  • Nathan Feb 9, 2012 @ 10:51 pm | delete
    Followed the directions and my steak was burned on the outside and pretty much completely ruined...I know where not to go for advise next time.....
  • Peabs Feb 21, 2012 @ 10:19 pm | delete
    I don't see anywhere in this article any kind of temperature setting for the stove. Seems like an important piece of information, and probably why some people are burning their steaks.
  • PJ May 11, 2012 @ 5:59 pm | delete
    it says medium high heat.
  • cffutah Jan 18, 2012 @ 9:41 am | delete
    Its too bad that steak isn't eaten as much as we used to in America, turning to the chicken more for health reasons.
  • rob Dec 19, 2011 @ 7:55 pm | delete
    how high do you turn the heat? half way good?
  • tim_fc3s Oct 27, 2011 @ 9:41 pm | delete
    I just cooked my first ribeye using your techniques and a pinch of Jonnys seasoning... Best steak I've had in years!!!
  • fionamckay9 Oct 16, 2011 @ 11:22 am | delete
    Was looking for a good way to cook steak - we can get it quite easily here and would like to eat it at least once a week but it always ends up being tasteless - I will be trying this tonight, thanks. Blessed
  • stephanieelizabeth Sep 24, 2011 @ 9:15 pm | delete
    Mmm steak!
  • random bill Jun 25, 2011 @ 8:24 pm | delete
    love the advice. it was my first time cooking steak inside, and it turned out great
  • jder Jun 15, 2011 @ 4:55 pm | delete
    Fantastic Lens. I'm just preparing the sirloin now, thanks for the advice.
  • QuinnWolf Jun 6, 2011 @ 4:31 pm | delete
    Great lens but in my opinion, steal is best cooked under a flame on a grill.
  • Sweetlee Apr 18, 2011 @ 6:44 pm | delete
    I have been trying to cook my steak like this for the longest but it always came out dry, tough & with no flavor. Straight out of the pack and into the oven it was yucky. But I followed your directions step by step and this was the best steak i ever cooked by far. Even the bone had flavor and it melted in my mouth.
  • Apr 1, 2011 @ 5:14 pm | delete
    Nice Squidoo. Very enjoyable and interesting to read. Chris
  • thisnathere Feb 14, 2011 @ 9:48 pm | delete
    I cook steaks in cast iron pans all the time. The key is to cook it slowly and be patient. Let the lower heat do the magic. The meat will be amazingly tender when cooked right. Season it well and you have a great dinner.
  • kidlectric Feb 14, 2011 @ 7:26 am | delete
    I've found that a liberal coating of kosher salt to all sides after removing your steaks from fridge adds tremendous amounts of flavor. Be sure to allow steaks to come to room temperature and definately pat dry before placing into pan (even the slightest dampness will cause steak to steam and not sear). Also, you might try using a couple tablespoons of clarified butter instead of olive oil. Clarified butter has a much higher smoke point because it is pure butterfat and contains no milk solids or water. Course sea salt or kosher salt is preferred, use table salt in a pinch, and try to fresh gound/cracked black pepper instead of stuff from the can. Finish steak with a pat of any compound butter while steak is resting. Deglaze pan with a little red wine maybe add some fresh or dried herbs then butter to finish pan sauce to drizzle over finished steak. These small touches can turn that $5 store steak into a $35 dollar main course!
  • Cubed Jan 17, 2011 @ 4:48 pm | delete
    Check out "The Press Test"!

    http://australianangusbeef.blogspot.com/
  • Wednesday_Elf Oct 19, 2010 @ 3:55 pm | delete
    I've never tried to cook steak on the stove, but since I no longer have a grill, and I miss having steak, I shall give this a try. And I DID remember the trick of letting your meat 'warm up ' before cooking, and 'resting' after cooking! Excellent how-to cook a steak. If you knew my 'trials and tribulations of cooking', you'd know I need all the help I can get! :)
  • momto4 Apr 1, 2010 @ 11:51 pm | delete
    Great cooking tips! I never know how long to cook my steaks. I either cook them too long or not long enough.
  • poutine Mar 19, 2010 @ 6:04 pm | delete
    I leanred a few tricks here today to better cook my steaks.
    Thanks
  • clouda9 Feb 24, 2010 @ 6:46 pm | delete
    Oh had we known about this the other night we would have opted for a steak vs. ribs for dinner. Did not feel like dragging out the barbecue and thought stove top cooking the steak would make it tough. Thanks for the tips, have taken notes ;)

    This lens is an upcoming feature (02-26-2010) on my blog : http://squidlog.net/squidoochefmasters and is on my new site Foodloversweb.com right now ;)
  • Jimmie Feb 12, 2010 @ 8:13 am | delete
    Frugal and practical. A great lens!
  • nightbear Feb 10, 2010 @ 9:32 pm | delete
    I really did enjoy your lens. First of all, I knew the part about touching the steak center to test doneness, I just didn't know what I was looking for. Also why is not recommended for well done. I don't like blood of any kind staring up at me from the plate. But I don't want it burnt either. Maybe I don't know what well done means.
  • j_barnhart4 Feb 10, 2010 @ 10:13 pm | delete
    I used to have my steaks made well done all the time but I slowly realized that it makes them tougher than I prefer and takes away most of the juices...unless of course it is a super tender steak. I switched to medium well...no blood on the plate (gross) and it's still tender.
  • WendyKrick Feb 10, 2010 @ 8:07 pm | delete
    I can cook a great tender steak on the grill but not the stove. I'll be using your tips and not be tempted to turn it too soon. Great lens.

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danthemans

Hi I'm Dan, I am your typical family man with a wife and two kids. My two cheeky boys 4 and 6 are what keeps me sane. When I am not in the park playin... more »

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