How to Cook Steak on the Stovetop
Updated: 3 hours ago
Pan searing is one of the easiest and most delicious ways to cook quality beef, and how to cook steak on the stovetop takes just six steps. A skillet, a dry steak, and a thermometer are all you need.
There is no reason to be afraid of buying steak because you might mess it up. Pre steaks are some of the easiest to cook. They are cut to consistent sizes, and because they are 100% Grass-Fed & Finished, they are lean and tender without needing a lot of seasoning. A seared steak is a delicious, High Protein centerpiece for a healthy dinner.
How to cook steak on the stovetop in 6 steps
Pan searing is all about the sear. A hot skillet or cast iron gives the steak a deep brown crust through the Maillard reaction. That crust locks in the juices and keeps the steak tender. Most of us at Pre Brands like our steaks medium rare, so that is the doneness we show in our video below.
Not sure which oil to use? Read what are high heat cooking oils?.
Short on time? See how to cook the perfect steak in 20 minutes.
Cooking grass-fed? Read don't overcook your grass fed and finished steak.
Pull the steak from the fridge. Let it lose some of the deep chill while you get set up.
Pat it dry and salt it. Use a paper towel, then salt liberally on all sides. A dry surface is what gives you a real crust.
Preheat the pan. Heat a cast-iron skillet or stainless steel pan over medium-high heat. Grass-fed beef is lean, and lean beef scorches if the pan is too aggressive.
Add the oil. Use about a tablespoon of high-heat cooking oil.
Cook to your target temperature. Flip halfway through, and check the chart below.
Rest it. Let the steak rest at least 5 minutes before slicing so the juices settle back into the meat.
Three tips before you start
Pat your steak dry before it hits the pan.
Cook with a digital thermometer. Grass-fed & finished steak cooks faster than conventional grain-fed beef, so keep an eye on the temperature.
Pull the steak about 5°F below your target and let carryover heat finish the job during the rest.
Two tips for serving steak
Let the steak rest at least 5 minutes before you slice it.
Slice against the grain on cuts where the grain is visible, like the strip and the petite sirloin.
Watch the pan-sear method
Gather your steaks, a pan, high-heat oil, and salt. Then watch our quick video showing how to cook a steak on the stovetop using the pan-sear method:
Stovetop steak temperatures and times
These temperatures and times apply to Pre Ribeye, Pre New York Strip, Pre Petite Sirloin, and Pre Filet Mignon. Use the times per side as a starting point, then trust your thermometer.
Doneness | Target temperature | Average time per side |
Rare | 120 to 125°F | 4 to 5 min |
Medium rare | 125 to 130°F | 5 to 6 min |
Medium | 135 to 140°F | 6 to 7 min |
Medium well | 140 to 145°F | 7 to 8 min |
Well | 150 to 160°F | 8 to 9 min |
Grass-fed beef is at its best from medium rare to medium, so we gently steer you away from cooking past medium.
Want to try another cooking method?
Here are more great ways to cook a steak:
FAQ
What is the best pan for cooking steak on the stovetop?
A cast-iron skillet or a stainless steel pan. Both hold heat well, which is what builds a deep brown crust.
What oil should I use to sear steak?
Use about a tablespoon of high-heat cooking oil. Avocado, grapeseed, or refined olive oil all work.
Should I let steak come to room temperature first?
Pull the steak from the refrigerator and let it lose some of the deep chill while you get set up. Then pat it dry with a paper towel, because a dry surface is what gives you a real crust.
How do I know when my steak is done?
Use an instant-read thermometer and cook to temperature, not to the clock. Pull the steak about 5°F below your target and let it finish while it rests.
Hungry for some tender, delicious beef?
Use our store finder to find a store near you, browse all Pre products, or find us on Instacart. New to grass-fed? Start with Grass-Fed Beef 101.
