How Long Does it Take to Cook Steak on the Stove?

Preparation

Steaks are cooked on the stove with pan frying or quick cooking. The pan should be hot but not to the point of smoking. Pat the meat dry so it will not splatter when it enters the hot oil. The high temperature sears the meat, creating a rich, glossy crust that seals the juices into the meat. Using a meat thermometer is recommended for an accurate assessment of the internal temperature and to ensure the desired degree of doneness.

Cooking

Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.
For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations

Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.

References

• Le Cordon Bleu Complete Cooking Techniques; Jeni Wright & Eric Treuille; 1996
• The New Good Housekeeping Cookbook; Mildred Ying; 1986