Seared to Perfection: A Guide to Stovetop Steak Cooking

Nothing beats the sizzle of a perfectly seared steak in an oven that is hot, filling the air with delicious fragrance. Steak cooked on a stove is an art of cooking that every home chef should master. Although grilling is the preferred method for cooking steak, stovetop cooking offers an equally tasty and convenient alternative. In this tutorial, we walk you through the steps to cook a mouthwatering steak over the stove, and ensure that the steak is perfectly seared and oozing with flavor.

The path to delicious stovetop-cooked steak begins with selecting the best cut. The various cuts provide different levels of flavor and tenderness. To get a succulent and tender outcome, try ribeye, New York strip, or filet mignon. These cuts are well-marbled, meaning they have ample intramuscular fats, adding the flavor and freshness. It is also possible to go for leaner cuts like sirloin or flank steak should you want a more lean alternative. Whatever cut you choose be sure that it’s at minimum one-inch thick for a consistent cooking.

Correct seasoning is vital for enhancing the flavors of your steak. The first step is to take your steak from the refrigerator about 30 minutes before cooking. Allowing it to rise to room temperature ensures even cooking. While the steak is warming up, liberally sprinkle it by rubbing kosher salt along with freshly crushed black pepper, both on the sides. This straightforward, yet essential procedure not only helps to season the meat, but it also forms a flavorful crust during the cooking process.

The mark of a top Cook steak on cast iron skillet is an exquisite sear. To achieve this, use a heavy-bottomed skillet, preferably cast iron, and heat it to a high temperature until it’s smoking hot. You can add a tiny amount of high-smoke point oil, such as grapeseed or vegetable oil to swirl around the pan. Make sure to place the seasoned steak on the grill. Be careful not to over-crowd your pan. if you’re cooking multiple steaks, do it in batches.

As soon as your steak is placed in the pan, resist the urge to shake it around. It should sear in peace for a couple of minutes on the one side. The sear that begins the process creates the coveted crust. With tongs, flip the steak over and cook on the opposite side for an additional 2 to 3 minutes. To achieve medium-rare quality, you should aim for an internal temperature of 130-135degF (54-57degC). Utilize an instant-read thermometer in order to ensure that the temperature is accurate.

After your steak reaches the degree of cookedness that you prefer, remove it from the pan and place it on a clean plate. Cover it loosely with aluminum foil, and let it be resting for approximately 5-10 mins. This resting period is crucial and allows juices to spread through the meat to ensure an extremely moist and delicious result. Don’t skip this step no matter if the meat seems appealing – it is worth it.