How To Cook A Juicy Buttery Steak On The Stove In The Skillet

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If you are reading this, then you are looking to learn how to cook steak on stove top so it’s tender, flavorful and delicious overall.

Good news!

You are in the right place – The SteakEat Method has already helped thousands of people to cook a perfect steak in skillet.


Below you will find the FREE version of The SteakEat Method.

You can also get the complete “The SteakEat Method” guide for Stove Top (over 40 pages of detailed explanations and images) for less than what a steak would cost you in a steakhouse! 😉



Let’s get started and turn you into a steak cooking Pro!






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Part 1: Ingredients & Tools

This guide will teach you the METHOD, hence I am using a very simple salt-n-pepper recipe that’s here to illustrate the actual technique.

So, the method requires these ingredients:

  • 400g / 14oz rib eye / NY strip / Sirloin steak (ideally organic grass-fed)
  • 1 tbsp ghee/coconut oil
  • Pack of kosher/flaked salt
  • Freshly ground pepper

And these tools:

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


Ready? Let’s SteakEat!


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Part 2: How to Cook Steak on Stove: 8 Steps

#1 Return the Steak to Room Temperature

While some will advise 20 mins. standing at room temperature, I contend that this is just not enough for a standard 14oz steak.

I recommend doubling this to 40 mins. for maximum effect. Some larger cuts actually require well over an hour.

This step is so crucial for two reasons. The first is to protect the integrity of your skillet’s on-going cooking temperature. This helps so much with properly searing the surface of the meat, while also helping maintain a proper heat balance across your skillet.

It also cuts down on cooking times, and helps insure the steak isn’t cool in its center. This is especially crucial for cooking rarer levels.



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#2 Pat Dry Your Cut


One of the most important elements of cooking a steak is the visual effect, specifically the proper browning you want.

Patting your steak dry with paper towels can go a long way in helping the browning process for that desired effect.

Avoid tissues or thinner napkins as these can easily stick to your cut.

#3 Add Oil and Heat Up the Skillet


Turn your burner up to maximum heat and add a single tablespoon of either the ghee or coconut oil.

You’ll know you’ve reached the right temp when you see light smoke wafting from the surface.

Give it another 10 seconds at this level before proceeding.

Keep in mind that many electric stovetops can take a bit longer to achieve the required heat. This can sometimes mean up to ten minutes before proper temp is met.


So far so good? 🙂

The complete “The SteakEat Method” guide for Stove Top also contains 7+ HQ photos that help you cook the perfect steak.

Check it out! 😉


#4 Season with Salt


Using your kosher salt, be sure to season both sides of your cut while waiting on the surface to heat.

Again with a 14-oz. or 400-g. cut, the proper amount of salt I’d recommend is two 3-finger pinches.

This means thumb, forefinger and middle finger repeated for both sides. This can always be adjusted for personal preference or health concerns.

Don’t forget that lower density associated with Kosher salt, with less salty flavor per volume. This allows for more of a margin of error to avoiding over-salting.

We hold off on pepper until the cooking is complete to maximize its effect.


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#5 Add your Steak to the Skillet


Once you see this light smoke coming directly from the skillet’s surface, <strong>allow 10-seconds at this level before gently guiding your steak inside.

Immediately you should hear the sizzle, which is perfectly normal of course. It is caused by moisture in the steak quickly being brought to a boil and evaporating.



My recommendation for cooking level is medium-rare, it’s the level of doneness to best display a rich, juicy and tender steak, even from a stovetop.

It’s a delicate balance, with steaks cooked not enough remaining chewy, while overcooked can be chewy but with considerably less flavor.

Here again your instant-read thermometer is the best means of determining doneness.


#6 Flip Your Steak


I advise a total of 6 minutes total for a 14-oz. cut to achieve medium rare.

Keep in mind though that cooking time can be effected by several factors, from type of stove to personal preference. With that in mind, 6 minutes is a good approach as you fine-tune your process based on your tastes and kitchen.

The pros typically only flip a steak once, so that should be our goal as well. This means 3 minutes of fast searing per side. Keep a kitchen timer handy as well as your tongs.



The time to use your meat thermometer is about 30 seconds prior to completing the 3 minute sear on the second side. <strong>A good medium-rare range is 55-57C / 130-135F</strong>, which can mean adding an extra 30-60 seconds per side is not yet achieved.


#7 Rest the Steak


Use your tongs to transfer the steak to a plate, allowing it a chance to absorb its flavor a bit more apart for the direct heat.

This is the stage where you add your pepper to both sides before covering the cut with tin foil and allowing around 5 minutes for it simply sit.

This resting stage also helps your steak “calm down” a bit, which mainly helps avoid bursting juices when you first dive in with a steak knife. It also helps preserve the flavors you’ve perfected throughout the cooking phase.

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#8 Cut & Serve


Going against the grain, or perpendicular to the visible lines in the cut (a.k.a. muscle fibers) can help keep flavor from being released early. Give your cut a healthy and attractive garnish, and you’re ready to enjoy.

While this ends the cooking phase, I’d like to pass along a few key considerations that will help you achieve maximum flavor and deliciousness.


We hope you liked the FREE guide!

There are also 3 Secret Tips for best steak cooking that you can only find in the complete “The SteakEat Method” guide for Stove.

P.S. This is for best results only! 🙂


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