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How To Cook Steak On The Stove

Updated on April 1, 2014

Cooking Steak on the Stove

Getting a restaurant quality steak cooked fresh at home.

Steak is considered a fancy dish where I live. You usually don't eat it a lot except for when you go out to a restaurant. I got tired of having to leave the house for a delicious steak...and blowing my money on it. That is why I decided to learn to make one at home for half the money and all of the flavor.

I've included in this lens, the nest way to cook steak on the stove, cooking times, my favorite marinade, and links to other fantastic steak recipes.

Photo courtesy of tvol on Creative Commons.

How To Cook A Steak On The Stove

A Simple Recipe To Cook a Tender Steak

Cooking a steak at home on the stove is relatively easy. The process for each steak is basically the same but cooking times will vary depending on cut and thickness. I have included below a list of various steaks and their cooking times.

The first thing to remember when cooking a steak is that it must be room temperature. Let the steak rest on the counter for 30 minutes to one hour after you have taken it out of the refrigerator.

Get the pan ready. Drizzle about 2 Tablespoons of extra virgin olive oil on the pan. Then let it get hot. I recommend a medium to high heat. Right before you add the steak to the pan, add your seasonings. Most people simply use sea salt and fresh ground pepper. I like pre-packed seasonings. The package instructions say to add oil to the mix and let the steak set in it for a while. I do not do this. I like to dry rub the mix directly from the package onto both sides of the steak.

Use tongs to place the steak in the pan and leave it alone. People make the mistake of constantly turning the steak...don't! Let it cook for about half of the recommended cooking time, then (with the tongs) turn it over for the remainder of the time.

I know it is tempting to want to cut open the steak and check the center but it will ruin your beautiful steak presentation. With time and practice, you will learn when your steak is ready just by lightly pressing the top of it with your finger. Generally, the more bounce the steak has, the more done it is. If it is slow to bounce back into place, it is more rare. If it bounces back quickly, it is pushing well done.

When you think your steak is done, use your tongs to place it on a plate to rest for at least 10 minutes. This will allow the steak to retain it natural juices and be tender upon cutting.

Your steak should have a beautiful, almost crispy exterior, and be perfectly juicy in the center. Feel free to add a couple more Tablespoons of olive oil to the pan drippings and spoon over the steak for extra flavor.

The photo of the pan fried pepper steak is courtesy of phototram on Creative Commons.

Classic Nonstick Hard-Anodized 12-Inch Skillet - Cuisinart Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Helper Handle

This skillet is perfect for frying up a steak. It is heavy duty and has an extra helper handle that will support even the biggest of prime ribs. It's 12 inch cooking surface will easily accommodate 2 big steaks and 3 medium sized steaks.

Cuisinart 622-30H Chef's Classic Nonstick Hard-Anodized 12-Inch Open Skillet with Helper Handle
Cuisinart 622-30H Chef's Classic Nonstick Hard-Anodized 12-Inch Open Skillet with Helper Handle

Product Features

12-inch hard-anodized aluminum skillet with durable Quantanium nonstick coating

Durable Quantanium nonstick coating, safe for use with metal utensils

Riveted stay-cool steel handles

Hand wash only; oven safe up to 500 degrees F

Limited lifetime warranty


How Do You Like Your Steak? - Let's See Which One Really Is Preferred

How do you like your steak cooked?

See results

Steak Cooking Times

Recommended Steak Cooking Times

Filet Mignon

1 - 1 1/2" thickness

Rare 5-6 minutes

Medium Rare 6-8 minutes

Medium 7-10 minutes

Well done 11-12 minutes but not recommended

1 3/4 to 2" thickness

Rare 6-8 minutes

Medium Rare 8-10 minutes

Medium 10-12 minutes

Well done 12-14 minutes but not recommended

Rib Eye Steak

1" thick

Very Rare 4-5 minutes

Rare 5-6 minutes

Medium Rare 6-8 minutes

Medium 7-10 minutes

Well done Not Recommended

Sirloin Steak

3/4 - 1 1/4" thick

Very Rare 5-6 minutes

Rare 7-8 minutes

Medium Rare 8-12 minutes

Medium 12-16 minutes

Well done Not Recommended

New York Strip Steak

1 1/4 - 1 1/2" thick

Very Rare 4-5 minutes

Rare 5-6 minutes

Medium Rare 6-8 minutes

Medium 7-10 minutes

Well done Not Recommended

Porterhouse Steak

1 1/4" thick

Very Rare 6-8 minutes

Rare 8-9 minutes

Medium Rare 9-12 minutes

Medium 12-15 minutes

Well done Not Recommended

T-Bone Steak

1 1/4" thick

Very Rare 6-8 minutes

Rare 8-9 minutes

Medium Rare 9-12 minutes

Medium 12-15 minutes

Well done Not Recommended

The photo is courtesy of sciondriver on Creative Commons.

Quick Tip

When cutting your steak, cut against the grain, not with it. This will make chewing the steak much easier.

Steak Lover's Cookbook - Steak Lover's Cookbook - By William Rice

If you are looking for a book that is easy to follow and detailed, your search is over. Whether you are a top chef or a cooking novice, this book will not steer you wrong. From tenderloin to rib-eye, you will find the perfect recipe to tantalize your taste buds.

McCormick Grill Mates - Montreal Steak Seasoning 6.37 oz

This is my favorite seasoning to dry rub on my steak before I cook it.

Delicious Steak Marinades - Pre-Packed Steak Marinades

If you tried my steak cooking method, please let me know how it was. I love to hear from visitors.

I hope you enjoyed my steak recipe and tips - If so, feel free to leave your comments below.

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    • Geoff Magee profile image

      Geoff Magee 4 years ago from Belfast

      Some really nice ideas here

    • Cynthia Haltom profile image

      Cynthia Haltom 4 years ago from Diamondhead

      As a vegetarian I sometime cook steak for my guest. It's always nice to know how to do it correctly.

    • strategylab profile image

      Jeph Maystruck 4 years ago from Regina, SK

      I heat Worcestershire sauce with wine or beer heated up then mix in brown sugar and any spices you like. Cool the liquid and marinate your meat! Delicious.

      Great lens!

    • tonybonura profile image

      Tony Bonura 4 years ago from Tickfaw, Louisiana

      Well, now I have to have steak for dinner, and I blame you. :-) What a coincidence. Two days ago I got in a shipment from Omaha Steak Company. Their cuts are sometimes small, but very tasty. And their steak burgers and hot dog franks can not be beaten by any I've ever had. Great lens.


    • profile image

      liamsquidoo 5 years ago

      Great job on the lens, keep squidooing!

    • peterb6001 profile image

      Peter Badham 5 years ago from England

      Hello danthemans, You have a great lens! Great tips and made me hungry.

      I have set up a brand new lens which tells you the basic core ingredients for different cooking styles, ie, Southern, Indian, Spanish etc. I have personally chosen you as one of the contenders in a little competition Im doing. Under each list is a poll asking if you can think of recipes and dishes to create, using some of the ingredients, plus others of your own ingredients, ie meat, fish pasta etc. There are different tasks for each section, ie a Vegetarian Chinese recipe, or a Chicken Curry recipe etc.

      You can then put your recipe name in the voting poll further down with a link to the recipe (which might be on your lens) creating more traffic for you. Once I have received the first 10 links and recipes I will start a 15 day countdown. The top 3 voted for recipes at the end of this period will be placed as a permanent link on my Lens.

      I have posted the first link Gordan Ramsays Chicken Curry, lets see if the public like one of your recipes more than his.

      I do hope you would like to participate in my little competition. The Squidoo lens is


    • profile image

      cmacleod lm 5 years ago

      This is going to help me win a bet with my family. :) They say I can't cook, but I'll prove 'em wrong ;)

    • profile image

      anonymous 5 years ago

      Thank you for the recipe. It was the first time I have cooked steaks and it came out amazing!

    • StewartClan profile image

      StewartClan 5 years ago

      I love a steak, although I am trying to cut back on all meat. I had a steak last night from a Living Social voucher at a restaurant, and it was absolutely perfectly cooked. However, it wasn't cheap - the equivalent to $30 was the right price! Husband had a huge 28oz T-bone, he likes his medium rare and his was perfect too. So now I am wondering how to replicate this at home, so thanks for this useful lens!

    • profile image

      MichaelRagan 5 years ago

      i love steak on the stove but try my lense.

    • profile image

      anonymous 5 years ago

      My boyfriend loves steak so tonight I'm going to try this and hopefully it will turn out good.

    • profile image

      anonymous 5 years ago


    • profile image

      anonymous 5 years ago

      I used to flip the steaks many times and it took forever and the steaks were always chewy and not tender. I followed these guidelines and leaving them for a few minutes on each side (only flipping once altogether) they turned out great! Tender and delicious. I cooked mine on medium low heat

    • profile image

      anonymous 5 years ago

      @anonymous: it says medium high heat.

    • profile image

      anonymous 5 years ago

      Tried a few of these tips two nights in a row. I may never cook a steak on the grill again. Thank you for the tips!!!!

    • accfuller profile image

      accfuller 6 years ago

      Great tips!

    • profile image

      Cheap-Divorce 6 years ago

      Thanks for the cooking times according to steak thickness, very useful and it's definitely going to make me look like a pro.

    • KandH profile image

      KandH 6 years ago

      Thanks for this - great tips on how to cook steak at home, I am definitely one of those who usually prefers to go out rather than mess it up myself at home, but I will try yout methosd and let you know how it goes!

    • senditondown profile image

      Senditondown 6 years ago from US

      It's time for me to pull out the frying pan and give it a try.

    • profile image

      anonymous 6 years ago

      Followed the directions and my steak was burned on the outside and pretty much completely ruined...I know where not to go for advise next time.....

    • profile image

      anonymous 6 years ago

      Its too bad that steak isn't eaten as much as we used to in America, turning to the chicken more for health reasons.

    • profile image

      anonymous 6 years ago

      how high do you turn the heat? halfway good?

    • profile image

      anonymous 6 years ago

      I just cooked my first ribeye using your techniques and a pinch of Jonnys seasoning... Best steak I've had in years!!!

    • fionajean profile image

      Fiona 6 years ago from South Africa

      Was looking for a good way to cook steak - we can get it quite easily here and would like to eat it at least once a week but it always ends up being tasteless - I will be trying this tonight, thanks. Blessed

    • profile image

      stephanieelizabeth 6 years ago

      Mmm steak!

    • profile image

      anonymous 6 years ago

      love the advice. it was my first time cooking steak inside, and it turned out great

    • jder profile image

      jder 6 years ago

      Fantastic Lens. I'm just preparing the sirloin now, thanks for the advice.

    • QuinnWolf LM profile image

      QuinnWolf LM 6 years ago

      Great lens but in my opinion, steal is best cooked under a flame on a grill.

    • profile image

      anonymous 6 years ago

      I have been trying to cook my steak like this for the longest but it always came out dry, tough & with no flavor. Straight out of the pack and into the oven it was yucky. But I followed your directions step by step and this was the best steak i ever cooked by far. Even the bone had flavor and it melted in my mouth.

    • profile image

      anonymous 6 years ago

      Nice Squidoo. Very enjoyable and interesting to read. Chris

    • profile image

      anonymous 7 years ago

      I cook steaks in cast iron pans all the time. The key is to cook it slowly and be patient. Let the lower heat do the magic. The meat will be amazingly tender when cooked right. Season it well and you have a great dinner.

    • profile image

      anonymous 7 years ago

      I've found that a liberal coating of kosher salt to all sides after removing your steaks from fridge adds tremendous amounts of flavor. Be sure to allow steaks to come to room temperature and definitely pat dry before placing into pan (even the slightest dampness will cause steak to steam and not sear). Also, you might try using a couple tablespoons of clarified butter instead of olive oil. Clarified butter has a much higher smoke point because it is pure butterfat and contains no milk solids or water. Course sea salt or kosher salt is preferred, use table salt in a pinch, and try to fresh gound/cracked black pepper instead of stuff from the can. Finish steak with a pat of any compound butter while steak is resting. Deglaze pan with a little red wine maybe add some fresh or dried herbs then butter to finish pan sauce to drizzle over finished steak. These small touches can turn that $5 store steak into a $35 dollar main course!

    • profile image

      Cubed 7 years ago

      Check out "The Press Test"!

    • Wednesday-Elf profile image

      Wednesday-Elf 7 years ago from Savannah, Georgia

      I've never tried to cook steak on the stove, but since I no longer have a grill, and I miss having steak, I shall give this a try. And I DID remember the trick of letting your meat 'warm up ' before cooking, and 'resting' after cooking! Excellent how-to cook a steak. If you knew my 'trials and tribulations of cooking', you'd know I need all the help I can get! :)

    • momto4 lm profile image

      momto4 lm 7 years ago

      Great cooking tips! I never know how long to cook my steaks. I either cook them too long or not long enough.

    • profile image

      poutine 8 years ago

      I leanred a few tricks here today to better cook my steaks.


    • clouda9 lm profile image

      clouda9 lm 8 years ago

      Oh had we known about this the other night we would have opted for a steak vs. ribs for dinner. Did not feel like dragging out the barbecue and thought stove top cooking the steak would make it tough. Thanks for the tips, have taken notes ;)

      This lens is an upcoming feature (02-26-2010) on my blog : and is on my new site right now ;)

    • jimmielanley profile image

      Jimmie Lanley 8 years ago from Memphis, TN, USA

      Frugal and practical. A great lens!

    • profile image

      jbarnhart41 8 years ago

      @nightbear lm: I used to have my steaks made well done all the time but I slowly realized that it makes them tougher than I prefer and takes away most of the juices...unless of course it is a super tender steak. I switched to medium blood on the plate (gross) and it's still tender.

    • nightbear lm profile image

      nightbear lm 8 years ago

      I really did enjoy your lens. First of all, I knew the part about touching the steak center to test doneness, I just didn't know what I was looking for. Also why is not recommended for well done. I don't like blood of any kind staring up at me from the plate. But I don't want it burnt either. Maybe I don't know what well done means.

    • Wendy L Henderson profile image

      Wendy Henderson 8 years ago from PA

      I can cook a great tender steak on the grill but not the stove. I'll be using your tips and not be tempted to turn it too soon. Great lens.