A great stovetop steak comes down to three things: a dry surface, a screaming-hot pan, and not flipping it too often.
Take the steak out of the fridge 30 minutes before cooking. Pat it completely dry with paper towels — any surface moisture turns to steam instead of a crust. Season generously with salt and pepper. Heat a cast-iron or heavy stainless-steel skillet over high heat until it’s just starting to smoke. Add a tablespoon of oil with a high smoke point, like canola or avocado. Lay the steak in away from you and don’t touch it for 3-5 minutes. When it releases easily from the pan, flip once and cook another 3-5 minutes.
The only reliable way to nail doneness is a meat thermometer. The USDA safe minimum for beef steaks is 145°F with a three-minute rest. That’s medium. Pull it at 130-135°F for medium-rare. Rest the steak on a cutting board for 5 minutes before slicing — cut too soon and the juices run out onto the plate instead of staying in the meat.
A reliable cast iron skillet is a small investment that makes this easier: cast iron skillet.
Sources
More in Cooking
How do I boil eggs so they peel easily?
Use slightly older eggs, cool them fast, and peel under running water.
🍳 Cooking 4 weeks ago 2 min readHow do I choose a meal prep container?
Choose based on reheating, freezing, and lid fit, because the right container is the one that matches how you store food.
🍳 Cooking 1 week ago 3 min readHow do I cook chicken breasts so they stay juicy?
Use a thermometer, cook poultry to 165 F, and avoid overcooking by starting with even thickness and a short rest.
🍳 Cooking 4 weeks ago 3 min read