How to Cook a Delicious Steak on the Stove

T-bone steaks consist of a strip and a filet.

The most important step in cooking that delectable steak is seasoning it to your personal taste because only your palate knows what's best. Selecting a well-marbled cut that responds well to the cooking technique you intend to use also contributes to a steak's flavor. Rib-eyes, strips, T-bone and tenderloin fillets all lend themselves well to stove-top cooking. Although the tenderloin lacks an abundance of marbling -- which contributes tenderness to the strips and rib-eyes -- it compensates with natural tenderness.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 beef steak, 1-inch thick
• 2 tbsp. olive oil
• Heavy-bottomed saute pan or cast-iron pan
• Meat thermometer
• Aluminum foil

1. Remove the steak from the refrigerator and allow it to reach room temperature. Room-temperature steaks cook more evenly than chilled steaks. Season the steak to taste. You can use a dry rub or marinade, or simply season it with salt and pepper.

2. Heat 2 tbsp. of olive oil over medium-high heat in a heavy-bottomed saute pan or cast-iron skillet. Heavy-bottomed pans retain heat well and distribute it uniformly. Heat the oil until it shimmers and place the steak in the pan.

3. Cook your steak 10 minutes or until it has an internal temperature of 130 F for medium-rare. Cook the beef for 12 minutes or until it has an internal temperature of 140 F for medium, and 14 minutes and an internal temperature of 160 degrees F for well-done. Turn your steak over halfway through cooking.

4. Remove the steak from the pan and cover it loosely with aluminum foil. Let the steak rest for 5 minutes before serving.

Tips & Warnings

• Choose steak varities with little fat content.

• Be certain the skillet is very hot before adding the steaks. This will help to ensure that the flavors are instantly sealed inside the meat.

• For tender steaks, do not over cook. The tenderest steaks are generally medium rare to medium.

• For those watching salt intake, eliminate any spice that contains salt.

• You can substitute soy sauce for browning sauce if you prefer. However, because soy sauce is salty, eliminate any other salty spices.

• You can substitute minced or fresh garlic for garlic salt for a heavier garlic flavor.

• Use salt substitutes and flavorings for a healthier option.

• If the skillet is heated properly, it is very hot. Be careful not to touch its surface.

• Make certain that rare steaks are at least browned on the outside to kill as much bacteria as possible.

• Avoid over salting.

References

• Recipe Tips: Beef Cooking Times
• What's Cooking America: Meat, Fish and Seafood Temperature Cooking Chart

Resources

• Read this Article in Spanish