How to Cook a Steak on a Stove

Steaks searing away on a stove top

Today’s blog post is going to be another chapter from our Tips & Techniques series. While I am an avid fan of grilling and cooking outside, sometimes the weather does not cooperate. Or maybe you don’t have time to get the charcoal grill lit, and you’re looking for a quick cook. It’s moments like these it can be quite beneficial knowing how to cook a steak on a stove! Let me walk you through it.

Can you cook any type of steak on the stove?

Yes, but in my opinion, some are much better on the stove vs the grill and vice versa. My favorites for the stove include Filet Mignon, NY Strip steak, and Ribeyes (although I prefer them on the grill). While these can certainly be cooked on a grill, I’ve found that my best results with these cuts of steak have always come from when I cooked on the stove. My preferred steaks to cook on the grill include Ribeyes, Porterhouses, Picanha, and Tomahawks. Do you notice a trend? The thicker, fattier steaks are better on the grill over an open fire, while the thinner, less fatty steaks are better on the stove.

Season your steak like you normally would

There’s no reason to season your steak any differently if you are going to cook it on the stove. My favorite way to season a steak is with our Open Fire BPS Rub. Just pat the steak dry with a paper towel, add a binder like olive oil, and season the steak generously on all sides. I prefer to do this either the night before and put the steak on a rack in the refrigerator (uncovered) or on the counter at room temperature for 1-2 hours before I am going to cook. This dry brining step really helps in resulting in a tender and juicy steak with an amazing crust.

Time to cook

When it’s time to cook the steak, heat a large pan over medium-high to high heat. Add some avocado oil to the pan and once it starts to smoke, it will be hot enough to add the steaks. Add the steaks and press down for a few seconds to help develop a better crust. Leave the steaks alone for 4 minutes. Add a big chunk of butter (you can add other aromatics like garlic and thyme as well) to allow it to start melting and then flip the steaks.

Ribeyes cooking away on a stove getting ready to be flipped
Steaks searing away, building a crust

Cook the steaks for another 4 minutes, lowering the heat if necessary (if it’s cooking too fast). As soon as the butter melts, baste the steak with it and periodically do it during these 4 minutes. Don’t worry about getting a nice crust on the 2nd side – you only need one on the presentation side of the steak (the side we cooked first). Continue to cook until the steak is done to your liking. I prefer medium-rare and will pull the steaks off the stove when they hit an internal temperature of 125ºF degrees. Allow the steak to rest for about 10 minutes and it’s time to eat.

Stovetop steak that is cooked, rested, and ready to be sliced and devoured
Stovetop cooked steak that is rested and ready to be sliced

You can now cook a steak on a stove!

That’s all there is to it. It’s really that simple of a process. To recap, all that you will need to do is:

  • Season the steak (dry brine if possible)
  • Get a pan ripping hot
  • Sear the steak for 4 mins and flip
  • Baste in butter
  • Rest before slicing

Following these easy steps and you’ll be able to make a great steak at home. So, the next time a huge storm comes when you were planning on grilling some steaks, have no fear – you can always cook it inside on a stovetop.

Steaks searing away on a stove top

How to Cook a Steak on a Stove

If you've never cooked a steak on a stove, here is your step by step walkthrough. Steaks are seasoned with our Open Fire BPS Rub before being added to a ripping hot pan to build a nice crust. The steaks are flipped and then immediately basted with butter until they are finished cooking. The result is a tender and juicy steak with a beautiful crust. With this walkthrough, you'll be able to cook up some delicious steaks at home.
Servings 2 people

Ingredients
  

  • 1-2 Steaks of your choice Ex: Filet Mignon, NY Strip steak, or Ribeyes
  • 2 tbsp Olive oil plus some to use as a binder
  • Open Fire BPS Rub to taste
  • 2-3 tbsp Butter

Instructions
 

  • 1-2 hours before you are going to cook the steaks, remove them from the fridge. Pat them dry and then add a binder like olive oil before generously seasoning with Open Fire BPS Rub. See notes.
  • Heat a large pan over medium-high to high heat. Add olive oil. When the oil begins to smoke, the pan is hot enough for the steaks to be added.
  • Add the steaks and press them down with your hand (be careful – it can be hot) or a spatula for a few seconds. This will help build a better crust. Cook the steaks for 4 minutes. Add the butter to allow it to start to melt. Flip the steaks.
  • Once the butter has melted, begin to baste the steaks with it. Continue to cook the steaks for 4 minutes, basting during this time. Lower the heat if the steak is cooking too quickly.
  • Remove the steak from the stove once it is cooked to your liking. I like my steaks cooked to medium-rare so I remove them when their internal temperature reaches 125ºF.
  • Allow the steaks to rest for 10 minutes. Slice and enjoy!

Notes

NOTES: If you have the time, you can dry brine the steaks the night before you are going to cook.  Season as you normally would and then put it on a rack in the refrigerator (uncovered) overnight.
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