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How To Sear Steak On Stove And Then Bake It In Oven


If you are looking to sear steak on stove and then cook it in the oven, then I am, internationally recognized steak guru (seriously! 🙂 ), all at your disposal!

I will help you cook a perfect steak using this method and teach you everything you need to know to do it that way every single time. Nothing more, nothing less.

Now, because I know how hard it can be for non-cooks out there, I will divide my cooking instructions into two sections.

This structure is a guarantee that you can take responsibility for your own cooking and can’t blame me for not explaining everything clearly enough.


Searing Steak On Stove & Baking It In Oven After

First – I will go through the language you need to absorb before we can start cooking.

I know, it sounds weird, but this is where **** happens. If I tell you to “sear until the crust is golden”, you might have an idea of what I am talking about, but…that’s not good enough.

Second – I will guide you through the entire process and turn your attention to the tiny details. You will have everything covered – rest assured your steak will be awesome.

Ready? Let’s do it!


The Theory Of Cooking Steak On Stove & Finishing It In Oven

This is the first, theoretical, part of my ultimate cooking guide. If you feel like you ‘speak the language’, please scroll down to cooking instructions.

So, here is some vocabulary I want you to embed into your mind before we proceed. Your success in steak preparation depends on it BIG time.


– “Skillet” or “Pan” – terms used interchangeably to mention a simple ‘frying pan’.

– “Searing” – refers to quickly frying the surface of the steak generally without using any cooking oil/butter; small amounts of oil/butter can be used at the end of cooking to help develop flavor.

– “Pat dry” – usually used in the context with paper towels. Refers to the process of lightly tapping the surface in order to absorb excess moisture from it. So when you pat dry steak with paper towels, the steak’s surface becomes drier and it stops shining on the light.

– “Seasoning” – a process of adding spices and herbs in the recipe. In steak cooking we tend to “season” it most commonly with salt and pepper. Spices and herbs are also often used.

– “Heat up” – used with the “skillet” or “pan”. In our context it means switch on the cooker. Either the stove top or the oven.

– “Oven tray” – is a flat, rectangular baking tray made from metal; used in oven cooking.

– “Smoking” – in the cooking context refers to the moment when oil heats up and begins to smoke. This is when you see fumes coming off the skillet and switch on air ventilation.

– “Coarse salt” – is a type of salt that has a much larger grain (i.e. its particle size is bigger) than table salt. Kosher and flaked salt are the synonyms. In steak cooking coarse salt plays a vital part, since its saltiness per gram/ounce is less than that of table salt, so that we can put larger volume of it on the steak without oversalting the beef. Why put lots of salt? Because it plays part in the chemical reaction, which occurs at high heat, when beef touches preheated skillet. This is how the flavor is born.


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How to Pan Sear Chuck Roast On Stove Top In 6 Simple Steps

Chuck roast is that ideal comfort food you need once in a while.

Wholesome, inexpensive, and thoroughly delicious, it can be cooked in a variety of ways.

Although the meat may seem tough (it comes from the shoulder of the cow), if cooked the right way, it can be quite tender and juicy.

Searing the meat can give it a healthy steak color and add plenty of flavors that you wouldn’t be able to get with cooking it in the oven alone.

To get that meat cooked well, you need to make sure that you cook it slow and allow plenty of time for it to soften.

Cooking chuck roast in a slow cooker is an ideal preparation method then.

There are plenty of ways to cook chuck roast and one way is to pan sear the chuck roast.

Here’s all you need to know to whip up a cracking pan seared chuck roast.

Before we begin…I wanted to share these 3 secrets behind every perfect steak.

All right – ready now.


Frying Chuck Roast In Skillet

US-born Grass-fed Chuck Steak! (click for details)


  1. 3-4 pound big piece of chuck roast meat (as always, I recommend this 3 lbs grass-fed chuck roast)
  2. 2 tablespoons cooking oil (e.g. coconut)
  3. Kosher salt and pepper according to taste
  4. 2 medium sized onions, peeled and chopped
  5. 2 carrots, peeled and chopped well
  6. 5 peeled garlic cloves
  7. About 1.5 cup red wine (optional)


6 Easy Ways To Pan Sear Chuck Roast In A Skillet on Stove Top:

Step 1: Remove the steak from the fridge well in advance before cooking. For a standard steak, that is usually around 40 minutes. However entire roast will need more time – up to 2 hours.

Pat dry the steak using paper towels – dry surface is much easier for getting browning (aka Maillard reaction).


Step 2: Heat the skillet at high heat until it begins to smoke lightly. Once you notice gentle fumes escaping the heated surface, wait for another 20 seconds before placing the roast inside.


Step 3: Coat all sides of the chuck roast with coarse salt right before searing it. Sprinkle generously and make sure you don’t miss any place.

Tip:  Avoid using table salt or be very careful – it’s easy to go beyond the sweet point and overdo the salt bit.


Step 4: Place the chuck roast in the hot pan. Sear the roast on one side first until it becomes golden brown and then flip it to the other side and repeat the process.

Use a pair of tongs and make sure that you sear each side for at least 2 minutes or until the fat begins to melt and you see the meat turning brown.

Getting both sides to be evenly seared will help to create a beautiful crust that will give a burst of flavor.

Tip: If you can hardly see any browning, add a knob of butter right in the skillet and use a teaspoon to baste the roast sides. You will immediately notice the golden brown crust quickly developing on the chuck’s roast.

If you are willing to make chuck roast even more delicious add a sprig of fresh rosemary and 3-4 crashed garlic cloves right inside. No need to peel them.


Step 5: Now finish cooking your chuck roast in the oven, which is preheated to about 140C / 285F.

The temperature might look low, but I really like using ‘low and slow’ technique. It helps to gradually increase the inside temperature of the roast, so it keeps more tenderness and juices inside.

Now place the vegetables (onions and carrots) beside the chuck roast in the same pan in which you seared the meat. Add garlic to give the vegetables an extra flavor.

To make sure that your chuck roast is cooked all the way through, insert a meat thermometer into it. You should get a reading of about 135 F for medium-rare. Vegetables will cook at the same time.

Check the steak doneness level and cooking times guidelines.


Step 6: Transfer your chuck roast to a plate along with the vegetables.  Slice the meat and serve it hot.

Tip: Preheat the serving dishes in the oven so to keep the steak hot for as long as possible – cold beef is not impressive in this scenario.


If you need some additional tips and more guidance, I recommend you check out the SteakEat Method that helps people cook perfect steaks on stove top every time.

Another great way of cooking a chuck roast is searing it and then using a slow cooker to completely cook it.

To cook the chuck roast in the slow cooker, follow the five easy steps below.


How To Pan Sear Chuck Steak And Then Cook It In a Slow Cooker

Step 1: Pan sear the chuck roast as described above.

Step 2: Now place the chuck roast in a slow cooker. Add vegetables such as carrots, onions, sweet potatoes and celery. You can use small sweet potatoes and slice the other vegetables into bite sized pieces.

Step 3: Add some red wine. You can also use other liquids such as stock, water, vinegar or a combination of these. Make sure that you pour enough liquid in the slow cooker, which completely covers the chuck roast and vegetables.

Step 4: Cover the slow cooker and let the chuck roast cook for about 6-8 hours. When the chuck roast is completely tender, you can be sure that your chuck roast is well cooked.

Step 5: Take out the chuck roast along with the vegetables and place on a serving dish. Cut the meat in slices and arrange the vegetables along the sides. Serve hot.

These above-mentioned methods will help you to get a delicious chuck roast dish out and impress your loved ones!

P.S. Don’t forget to discover the 3 secrets behind a tender juicy steak. 😉

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How to Cook Beef Chuck Steak on Stove Top In Skillet

Cooking a beef chuck steak on a stove top is a very nice way of cooking this particular type of meat.

Since the chuck tends to be tough (the meat comes from the hard-working shoulder of the cow), it is best to slow cook it so that it gets nice and tender.

However, with a bit of care and details, it can well be prepared on the stove top.

Beef chuck steak is not only inexpensive, it is also nutritious and full of flavor.

Plan a lovely meal for yourself or your loved ones by following our easy steps for cooking beef chuck steak.

Here is all you need to know about cooking a beef chuck steak on a stove top.


Things You’ll Need

  • Flaked/Kosher salt
  • Freshly ground black pepper
  • Additional seasonings (fresh or dried herbs such as rosemary and thyme)
  • Large thick pan which weighs a lot – for better heat distribution
  • Cooking oil (e.g. olive oil or coconut oil)
  • Tongs
  • Unsalted butter (ideally organic grass-fed)
  • Spoon
  • Meat thermometer


5 Easy Steps To Cook Beef Chuck Steak On Stove Top:

Step 1: Pat dry the steak with paper with paper towels to make searing the surface much quicker and better.

Then sprinkle it liberally with salt and pepper on both sides.

Salting the meat in the start helps to develop a great flavor. Salt is a chemical and the reaction occurs at high heat – use salt before not after.

You can also season the beef chuck steak with some fresh or dried herbs such as parsley, thyme or oregano. Dry rubs, when used sparingly, can’t harm the steak.

Remember to bring chuck steak to room temperature, so it will brown much easier on the pan.


Step 2: Heat up the skillet on the stove top over high heat.

I recommend waiting until it starts smoking lightly and then another 20 seconds so to ensure the skillet is hot enough.

Sometimes you will see star chefs (hey Gordon!) pouring cooking oil inside the skillet. I don’t recommend, because, first of all, why extra calories? Secondly, it’s a waste of oil.

Instead I invite you to use a few drops right on the chuck steak and massage it gently so the oil gets a chance to absorb inside slightly.

All set? Drop the steak in the pan – you should hear a sizzling sound (this is water quickly evaporating from the skillet’s surface).

Give it 2 to 3 minutes to sear and gain a nice golden brown color. Flip both sides after 40 seconds to get an even cooking on both sides – the fast-flipping technique used by Heston Blumenthal.

Use tongs to flip the meat.


Step 3: Toss a small portion (about ½ tablespoon) of unsalted butter into the skillet. This will give your chuck steak a nice caramelized look.

Keep spooning the melted butter on top of the steak to help the steak brown nicely and to make the meat tenderer.


Step 4: Check the steak’s internal temperature by using a meat thermometer.

Ideally, the reading of a medium-rare chuck steak should be 55C / 130F (medium – 60C / 140F).

Keep in mind that the cooking time varies, depending on the cut, thickness and utensils used. Moreover, it also depends on whether the beef is boneless or not!

Check this cooking times guide and ways of checking steak doneness for help.


Step 5: Think it’s ready? Immediately transfer the steak from the skillet to the plate to avoid overcooking.

Let the steak rest for about 5 minutes. Then cut into slices.

Resting the steak helps it to reabsorb all the meat juices back into the muscle fibers. This prevents the juices from seeping out when you cut the steak.

If you think that the steak looks a bit bare on its own, you can always whip up delicious sauce to complement your chuck steak. Things you will need:

  • ½ cup of shallots
  • 1 cup red wine
  • 2 tablespoons Dijon mustard
  • ½ cup freshly chopped herbs (parsley, oregano, and thyme- your choice!)
  • 2 crushed garlic cloves

Take all the above ingredients and put them on a preheated pan (the one you used for steak just before).

Stir everything and once the sauce thickens a bit, pour out the sauce on the steak and you are good to go.

You can also serve your beef chuck steak alongside roast vegetables such as sweet potatoes and roasted carrots with onions.

The little trick to cook the chuck steak perfectly, keep it tender and to make sure that it cooks all the way through is to keep it moist throughout the cooking period. That’s why braising it in a slow cooker is great technique which you should also try out.

Many people might be put off by the idea of cooking chuck steak at home, owing to its hard texture, but the process isn’t that difficult.

If you follow the above-mentioned steps carefully, you will be sure to get a succulent dish that will win laurels for your cooking and earn you the admiration from your loved ones.

Happy cooking!

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Cooking Flat Iron Steak in a Pan On Stove Top So It’s Tasty

cook-flat-iron-steak-in-skillet-on-stove-topFlat iron steak is naturally full of flavour as it comes from a part of the beef cow that provides meat rich with fat marbling.

It can be cooked in a variety of ways but pan searing guarantees plenty of browning and pan juices for extra flavor.


Pan Seared Flat Iron Steaks

When you cook a flat iron steak in a pan there are a number of key things to remember that will ensure you get a full flavored, tender and juicy steak.

Firstly, because of the marbling of fat there is no need to add any extra oils to the pan when you sear it. The fat already present will do a perfect job and will also impart a rich beef flavor to the finished steak.

To cook a perfect flat iron steak in a pan:

  • Start with your favourite marinade and marinade for up to two hours to impart extra flavor and ensure your steak is tender and juicy
  • Remove your steak from the refrigerator 40 minutes before cooking to bring it to room temperature, this will ensure more even cooking
  • Don’t season your steak at this stage, despite what the celebrity chefs say the hot pan will burn the pepper and the salt will draw out precious juices
  • Heat a large cast iron pan or similar heavy bottomed skillet over a high heat until it is smoking hot
  • Lay the steak in the pan, away from you to avoid getting splashed by spitting fat. Leave the steak in one position, you need to encourage good Maillard reaction
  • Cook the steak for 2 – 4 minutes (for rare – medium-rare) and then turn over to cook the second side
  • Remove the steak and season with salt and pepper, and place to one side to rest on a warm plate for five minutes


Flat Iron Steak Pan Sauces

One advantage of cooking a flat iron steak in a pan is the residue that gets left behind from the cooking.

The flavorful juices make a perfect base for a tasty sauce that will take the flavor of your steak to the next level. A good sauce can be easily made while your steak is resting and there are a number of simple recipes that are easy to follow.

To create a rich red wine sauce:

  1. Add a cup and a half of red wine to the skillet as soon as the steaks are cooked
  2. Stir the wine with a wooden spoon to release all of the browned bits from the base of the pan
  3. Simmer until the wine is reduce to about one third of its original volume
  4. Add two table spoons of very cold butter, cut into pieces, one piece at a time. Only add a piece once the previous has melted and been incorporated into the sauce. The butter will turn the sauce smooth and silky
  5. Add one tablespoon of Worcestershire Sauce and season to taste with salt and pepper

To create a tasty mustard and horseradish sauce:

  • Mix ¼ cup of Dijon mustard with 2 tablespoons of grainy mustard and one of prepared horseradish
  • Add a cop of cream to the hot skillet as soon as the steaks have been removed and stir to loosen all of the tasty brown bits on the bottom of the pan.
  • Next add the mustard mix to the cream and stir until warmed through
  • Season to taste with salt and freshly ground black pepper


Searing a Steak in a Pan and Roasting it in the Oven

A flat iron steak will also benefit from a dual cooking method. Cooking it in a hot skillet will seal in all of the valuable juices and create great flavor through carmelization while completing the cooking in the oven ensures a gentle and even cook throughout the steak.

To sear and roast a flat iron steak

  • Marinade the steak as normal and remove it from the refrigerator 40 minutes before cooking
  • Preheat the oven to it’s highest temperature
  • Place your skillet on the stove top and heat until it is smoking hot
  • Lay your steak in the pan and leave for one minute before turning over for a further minute to seal both sides
  • Then move the skillet into the oven and roast the steak for a further three to four minutes
  • Remove the skillet and return to the stove top and add four large knobs of butter and a sprig of thyme to the pan
  • Then, tilt the pan and baste the steak in the melted butter for a further two or three minutes until it reaches your require level of doneness
  • Remove the steak to a warm plate to rest for five minutes before serving


All flat iron steak cooking methods:

Return to main pagehow to cook flat iron steak.

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Cooking New York Strip Steak on Stove Top

When did people become convinced that you can’t cook a quality NY Strip on a stovetop?

We’re here to shatter that myth, along with your expectations about what’s possible with steak on a stovetop. It all comes down to technique, and ours have been carefully refined over many years for maximum effect.

These techniques can help correct many common missteps people frequently make as well as offer some methods they may have never considered before.

Salt and pepper will suffice for our seasoning for now, as this is mainly meant to be about technique. We’ll tackle this approach in three basic stages:


Part 1: Tasty NY Strip by Stovetop: The exact methods and prep needed to see experts results every time. Which tools to use, how long to cook and just what to look for.

Part 2: Starting Out With the Right Strip: How to make the right purchase, what to consider when buying steak and which tools are needed to get the job done right.

Part 3: How the Pros Make It Happen: All the expert tips & methods the experts rely on for stovetop success every time, along with some choice recipes.


In no time at all, you’ll see how effective and impressive these techniques truly are. Let’s begin.



Part 1: Tasty NY Strip by Stovetop

If you don’t already have a quality steak picked out, jump ahead to Part 2 for what to consider when buying a strip. Otherwise…


What you’ll need:

  • 200g / 7oz NY strip steak (ideally organic grass-fed and matured)
  • 1 tbsp ghee/coconut oil
  • Pack of kosher/flaked salt
  • Freshly ground pepper


The tools you’ll use:

  • Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
  • Tongs for flipping the steak
  • Instant meat thermometer


Now it’s time to sizzle…



Super NY Strips by Skillet


Step 1: A Return to Room Temperature

You really can’t emphasize the importance of this step enough, as it helps in a number of ways.

First up this will insure a more balanced heating surface throughout the entire cooking stage. Nothing throws a monkey wrench into a hot skillet like a nearly frozen cut of beef.

Secondly, it aids the searing process which seals in a lot of your flavor, and reduces the risk of winding up with cool center, especially on thicker cuts prepared rare or medium rare.

Give it 40 mins in the sink, or up to an hour for those thicker cuts.



Step 2: Reduce Moisture for Better Browning

Flavor is most crucial with a quality steak, but presentation is an important factor, too. We like our food to have that perfect look, and with NY strip that means the proper browning. Patting down your strip with napkins or paper towels will pull excess moisture from the surface of the meat for the desired effect.


Getting the skillet ready

Go ahead and jack that burner up all the way up. Add about a teaspoon of the coconut oil and allow that to start heating. Light smoke will tip you off that it’s about time – allow for another 10 seconds at this stage and then continue.

Cooking might take a bit longer on an electric stovetop, possibly as much as 10 minutes.



Step 3: Salt now, Pepper Later

The pepper will be introduced later on, but for now the star of the show is the kosher salt. Remember this has less flavor per volume and can be used more liberally. I recommend two 3-finger pinches using your thumb, forefinger and middle finger. This is repeated for both sides, and is fully adjustable based on your individual preference or even health concerns.



Step 4: Into the Frying Pan

Again after the white smoke appears, that’s your cue to add your strip to the skillet once you’ve let it rest at this stage for at least 10 seconds. You’ll want to gently position your cut in the center of the surface which will prompt a fast sizzle. That’s what we want, of course. That’s the remaining moisture quickly heating and evaporating from the steak.




These instructions are based on cooking a steak at medium-rare. This will allow for best presentation, flavor and texture. We want the proper balance here, cooking only enough so flavor is not lost. Over-cooking can mean the strip is just too chewy.

Rely on your instant-read thermometer to insure doneness.



How long is too long?

For medium-rare, you’ll want to give your strip about 3 mins per side or 6 minutes total. Rely on a kitchen timer to keep the results precise. Hopefully you’ll only need to flip the cut once, just like the pros do it. Keep those tongs handy because 3 minutes passes in no time.




You’ll want to turn to your meat thermometer about 30 seconds before your 3 minutes is up on the final side. For a solid medium-rare, the range is 55-57C / 130-135F, which could ultimately mean another 30-60 seconds per side until achieved.




Step 5: Allow it to Breathe

Once properly seared to the correct range, transfer it to a plate using your tongs. This is the “resting” stage where it soaks up those amazing juices while cooling down just a bit. As everything calms, those flavors absorb further for maximum taste.

Here’s where we add our pepper to each side before covering the steak in foil for at least two minutes.



Step 6: Slice & Serve

You’ll want to cut perpendicular to the visible lines, against the grain of muscle fibers. This too helps prevent releasing too much of the flavor.

So this completes the actual cooking, but there are some further concerns that can go a long way in achieving complete flavor and hard-to-beat satisfaction.

Part 2: Starting Out With the Right Strip

Having covered the best techniques for preparing a steak, before we turn to tips for better seasoning, let’s look at arguably the most important step – buying your beef. After all, no amount of spice can salvage a substandard cut.

What to look for:

  • Organic grass-fed. Here the cattle is fed a traditional diet of grass rather then pumped full of chemicals and growth hormones their entire life. They’re usually kept in a more traditional setting, not caged away in crowded pens. It’s an important distinction that you’ll be able to spot from the first bite. Whenever possible, this is the choice I suggest.
  • Dry-aged and Matured. Here a professional ages your cut for up to a month, slowly pulling moisture from the cut while intensifying the built-in flavor. Though it can sometimes take weeks, it is something that really only a professional should try. Lest you run the risk of souring your cut.


  • Thickness and Weight. When it comes to how much is a proper amount of beef to eat, I find seven to nine ounces to be a filling choice. For best stovetop results, I recommend a maximum one-inch thickness.



Get the Right Tools

To polish off your technique, it always helps to have the best tools for the job

Here’s what you’ll want to have:




When cooking steak on a stovetop, I believe the heavier the skillet the better.

In a heavier skillet, there’s more mass to actually soak up the heat. It really is a deeper heat, and this helps it maintain consistency when things change on the cooking surface. It bounces back faster from the temperature variation that occurs when the steak is slipped in for instance.

This is also what helps insure you get that crusty, brown surface steak lovers crave.

I always recommend cast-iron skillets, which are great for holding up over years of use. Some chefs have warmed up to the non-stick benefits of forged aluminum, but I still favor the traditional skillet.

Also take the time to consider the handle. Look for one that features two pins connecting it to the base. With something this heavy, you need more than a single, tiny screw holding the works together. And in case you decide to transfer your steak to the oven at some point, a large, solid skillet can easily make that transition with a sturdy handle.

Of course also be certain that the surface of your skillet is close to that of your stovetop burner. Too much overlap can mean inconsistent heat levels.

So again, a large, solid skillet with a reliable handle is most crucial.




Once your start cooking with tongs you’ll never want to give them up. Though not really crucial for the actual cooking process, they offer so much more control and speed, which is why you see them on every major restaurants’ grill stations.




Flaked or kosher has a thicker granular heft to it while not being as strong as standard table salt. The right salt can be an essential flavor element, and kosher salt helps protect from over-salting.

Those thicker chunks of salt will also help with browning and crusting while simultaneously seasoning the meat.




Here you could rely on standard table pepper, though many rave about the effects of freshly-ground peppercorns. Arguably pepper’s biggest benefit is the aroma it evokes. Smell has so much to do with how flavor hits our tongues.

If you do grind, be sure to do so just ahead of completing the cooking phase for maximum effect.




The best type of oil is coconut or ghee, perfect for searing without complicating the flavoring. Vegetable oil is a bad choice, at least for steak. The same with corn oil and blended oil.

The correct amount for a single 7-oz. cut is one tablespoon.



Temperature Probe

While it may not be vital to the actual cooking, this tool will help you make sure you food is fully cooked while also familiarizing you with each stage of readiness.


Finally let’s turn to some individual tips that can help you hone your skills even further.

Part 3: How the Pros Make It Happen

You’ve done the work and you’ve seen how great stovetop results can be. Now take it to the next level with additional tips and tricks to impress even the most serious steak lovers.


Tip #1. Test drive various marinades to determine the ones you most prefer. Not only can these help with flavor, they also go a long way in tenderizing your cut.

We’ve got a great collection right here.

Tip #2. Whenever a trusty meat thermometer is unavailable, stick closely to the recommended cooking times to insure proper results.

Tip #3. This one’s really a keeper: add a dab of organic grass-fed butter directly to the skillet just as the second side is in its final minute of cooking. It adds powerful flavor and aroma. Take it one step further with 2 garlic cloves fully crushed and maybe 3 rosemary sprigs just at the conclusion of your cooking stage. Again remember to avoid combining butter with any type of acid-based marinade (including lemon or fruit juices) as they can potentially sour the effect.

Tip #4. Enjoy your steak to the very last bite by pre-heating your plates. You’ll want ceramic plates here, placed in the oven at around 60C / 140F for just a few minutes.

Tip #5. If your steaks are finished a few minutes before you’re actually ready to eat, you can transfer the whole skillet to a pre-heated oven at 50C / 120F. This amount of heat is enough to keep them ready to go, but without risking cooking the steak further.

Tip #6. Make use of those incredibly flavorful pan drippings as your actual steak sauce. Just add 3 drops of lemon juice and drizzle the juices over your cut for a signature taste that aligns perfectly with the steak you just cooked.



NY York Strip Steak Recipes on Stove Top

Having perfected the techniques, let’s now turn to some additional methods and even recipes that will soon have you dazzling your guests.

See the ideas below that, although relatively simply and easy, can help you turn a basic steak into a signature dining event.

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How To Cook Top Sirloin Steak On Stove So It’s Tasty, Juicy and Tender

This time I am going to guide you, step by step, and explain how to cook top sirloin steak on stove so it’s juicy and tender! This article is a part of my sirloin steak series, where I describe other ways to cook this juicy cut.

Top sirloin comes right from the upper middle of the cow and…it’s pretty delicious and flavorful to begin with. Having said that, many people still mess it up (I bet you know one or two).

So, why don’t we jump right into it?


You will need:

  • 8 oz top sirloin
  • knob of unsalted organic grass-fed butter
  • flaked or Kosher salt
  • heavy skillet (forged aluminium is very good)
  • pair of tongs (for flipping)

Got it? Let’s prepare top sirloin in skillet!


How To Cook Top Sirloin Steak On Stove Top In 9 Steps


1. Get the right skillet. I know, I did mention the skillet right above, but in order for you to succeed, I need to mention the following: make sure you have the right size skillet!

It must be big and thick enough in order to accumulate heat, required for searing meat.

Also make sure that the bottom is FLAT. If it’s bumpy or concave, the heat from the stove top will not be able to efficiently spread along, making any steak a mess. Good choice is then to cook sirloin steak on cast iron skillet, but it is not a must.

Got the skillet fixed? Great – continue on!


2. Room temperature. A typical guideline stands at around 20 mins… And that’s not enough. For me 40 minutes is a minimum. Larger cuts and roasts would require up to 2 hours or even more!

The room temperature thing helps for two reasons.

First, the skillet doesn’t cool down quickly, when you put steak inside, so you can actually sear it to develop that Maillard reaction (browning).

Second, it takes less time to prepare and it’s not cold on the inside, when you start eating it (especially true for blue – medium-rare levels of doneness).


3. Add some cooking oil and heat up the skillet. Many people don’t add oil, because top sirloin steak is quite fatty to begin with. Browning develops nicely without it, but if you watch your calories, avoid adding extra fat – there isn’t that much use in it (unless you are making a sauce afterwards).

Even though fat is not part of Maillard reaction, it really helps to get the surface browning right, so I encourage you to add a tablespoon of coconut oil (one of the best choices, when it comes to high-heat cooking).

Alternatives would include olive oil (not extra virgin) and butter (more on it later).

So, once you added some sort of cooking fat, start heating up the skillet (the sequence is important) to medium-high heat – until it only starts smoking.

If you avoided using fat, simply heat up the pan until it eventually starts smoking a bit (even clean skillets do).


4. Pat dry and season steak with salt. Paper towels are great for pat drying. Please avoid toilet paper, since it totally loves sticking to meat’s surface (I tried)… And why pat dry?

Excessive moisture from the surface gets absorbed- it helps to get much better browning much quicker, keeping steak tender at the same time.

When it comes to salting, stay liberal, but only use Kosher or flaked salt!!! Pounding a whole lot of table salt on beef is no good, since it will deteriorate the surface without penetrating any deeper.

You may also choose to add pepper, but I’d leave it till it’s all ready. There is a rumor that pepper burns at high heat…just so that you know. 🙂


5. Wait till the skillet starts smoking. Then count till 20 and put your steak inside. Sizzling sound should follow right after – that’s boiling water quickly evaporating.

Now we need to understand the following. And that’s the key idea:

Slightly under medium-rare level of doneness is the way to go, if you are chasing the most tender, rich, juicy, seductive and minion steak in the world.

A bit too rare – it’s chewy. A bit overcooked – it’s flavorless. You get it. 😉

There is a number of ways to check the doneness level.


6. Flip the steak. There are two ways of doing it.

First, Heston Blumenthal’s fast-flipping technique, when you would turn the steak every 30-40 seconds. It speeds up cooking, making it more even as well.

Second, the “flip once” technique by Gordon Ramsay. Simple as it is – sear for ~3 minutes on one side, flip and repeat for the second side.

I do something in between – cook each side for ~90 seconds. So I get a total of 4 flips in total (for rare – medium-rare state).

Looking for gorgeous grill marks? See how to grill sirloin steak to perfection or bbq sirloin on charcoal/gas.


7. Add the butter. It really makes a huge difference for top sirloin steak, just like any other cut.

So, if you are up for this, when you are half-way through the cooking process, slightly reduce the stove top temperature and add a beautiful spoonful of butter.

Then tilt the skillet slightly and baste your steak with the drippings-butter mixture. It will further help with browning and the flavor…mmm…seriously worth an extra gym session, if you are calorie-conscious! 😉

By the way, you can also add things like rosemary and crushed garlic at this stage as well.


8. Rest the steak. Once time runs out and you feel it’s nearly ready, transfer the steak on the plate, cover it with tin foil and let it rest for 3-5 minutes.

Resting helps to “calm down” the steak, so it won’t burst with juices, when you cut it. It’s a great way to preserve all that flavor we developed the hard way…

Tin foil stops the surface from cooling down too quickly, but, if you don’t have it, use the oven instead – simply preheat it to 50C / 120F and leave it inside with the plate. It’s an awesome way to keep the steak warm, if you need to prepare a side or a sauce.

You can also prepare sirloin steak in oven without broiling.


9. Remember that pan drippings are an awesome base for a sauce (especially if you added that knob of butter). Add minced scallions and mushrooms to get a real quick, easy and reallytasty sauce.

Or use drippings as a salad dressing, mixing them with lime/lemon juice.

Explore and enjoy!


Learned the method? Then try these healthy sirloin steak recipes!



I hope this guide on how to cook top sirloin steak on stove helped you out.

Have a question? Leave a comment!