How to Cook Steak on the Stove

PREP TIME	REST TIME	COOK TIME
10 mins	1 to 6 h	15 mins

This pan-seared steak has a beautiful golden-brown crust and a juicy interior. It’s seasoned simply with salt and pepper, then finished with butter, garlic, and fresh herbs for a deep, rich flavor that’s hard to beat. This is the method I use to cook steaks entirely in the pan, and it works great for almost any cut, especially high-grade ones.

Pan-searing is one of the best ways to cook most steaks. It doesn’t take long, but there are a few key rules you need to follow to get it right. Once you master the technique, you won’t need a recipe anymore.

I’ve divided this article into two sections so you can choose the level of detail you prefer.

The first section is a full step-by-step guide to pan-searing steak on the stove. It includes detailed instructions, photos, and explanations. I’ll show you why I recommend certain techniques over others and what results you can expect. If you want to really understand the process and learn how to apply it to any cut, this section is for you.

The second section is for those who just want a quick and simple recipe. Click “Jump to Recipe” and it’ll take you straight to the recipe card – simple steps, no extra detail, just exactly what you need to cook a great steak.

I’ve also included a FAQ section at the end with answers to the most common questions about pan-searing steak. Click here to jump straight to the FAQ.

Main Ingredients for Pan-Seared Steak

• Steak: Tender cut about 1 1/2 inches (3.8 cm) thick. For this recipe, I’m using a strip steak, but you can go with any naturally tender, thicker cut. Ribeye, filet mignon, or picanha are all great options. (See the FAQ section for a full list of recommended cuts.)
• High-smoke-point oil: 1-2 tablespoons (15-30 ml). Use one tablespoon for very well-marbled cuts or two tablespoons for leaner cuts. I recommend refined avocado oil, as it has a very high smoke point and a neutral flavor. If you don’t have it, see the FAQ for suitable alternatives.
• Kosher salt (or another coarse salt): 5–10g kosher salt, depending on the size of your steak (go with about 1% of the steak’s weight in salt, or up to 1.5% if you like a stronger, more seasoned flavor). Kosher salt is best for seasoning steak before cooking. Its larger grains distribute more evenly and stick well to the surface. Avoid table salt, as it dissolves too quickly and makes it easy to over-season.

Optional Seasonings

You don’t need much to make a great steak, but these extras take the flavor to another level. I recommend using at least the garlic, butter, and fresh herbs.

• 1/2 teaspoon black pepper per pound (454 g) of steak: Finely ground works best for seasoning right before cooking.
• A few thyme sprigs or rosemary: A sprig or two adds a nice, subtle herbal flavor.
• 2–3 garlic cloves: Smash them lightly and let them infuse the butter while cooking.
• 2 tablespoons (30 g) unsalted butter: Adds richness and helps carry the flavor of garlic and herbs into the steak.

The Tools You’ll Need

• Pan: Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet
• Tongs
• Meat thermometer: The most reliable way to hit your target doneness. Use whichever type you prefer: an instant-read thermometer is perfect for quickly checking the steak’s internal temperature. A leave-in probe thermometer works great if you want to monitor the temperature as the steak cooks (from start to finish).

How to Pan-Sear Steak – Ultimate Guide

Start by gathering your ingredients and tools, then follow the steps below. If it’s your first time pan-searing a steak, read through the steps at least once before you start. Under each step, you’ll find a Note box that explains the “why” behind the technique so you know exactly what to expect and how to get consistent results.

Step 1: Prepare the Steak

Pat the steak dry with paper towels to remove excess surface moisture. Season generously with 1-2 teaspoons of kosher salt (1-1.5% of the steak’s weight) on both sides, then place on a wire rack set over a baking sheet and let the steak rest before cooking:

• If you’re short on time, leave it at room temperature for 1 hour.
• If you have more time, refrigerate it uncovered for 4–6 hours for even better flavor and a drier surface (which means a better sear). I highly recommend this option.

Remove the steak from the refrigerator about 30 minutes before cooking.

Step 2: Preheat the Pan

Place a heavy, thick-bottomed pan (ideally cast iron) over medium-high heat. Let it heat for 2–3 minutes, until the surface reaches about 450–500°F (232–260°C). Then add 1–2 tablespoons of oil and wait another minute. For thick, well-marbled cuts, one tablespoon is usually enough.

While the pan is heating, prepare the steak for cooking. Pat it dry again with paper towels, then season with finely ground black pepper if you like (1/2 teaspoon per pound/454 g of steak). Once the pan is hot and the oil is shimmering, you’re ready to start cooking.

Step 3: Pan-Sear the Steak

First, turn off the smoke alarm and turn on your exhaust fan or open a window (searing creates smoke). Next, carefully place the seasoned steak in the hot pan and gently press it down with a spoon or tongs to ensure it makes good contact with the pan surface. For some cuts, like strip steak or picanha, you can start by placing the steak fat-side down in the pan for 1–2 minutes to render some of the fat before searing the flat sides.

Cook the steak, flipping it about every 30 seconds. Continue until the steak’s internal temperature reaches around 90°F (32°C). At this point, you can move on to the next step (with butter, garlic, and fresh herbs).

Optionally: If you’d rather keep things simple, you can skip the butter, garlic, and herbs in the next step. In that case, continue flipping and cooking the steak until it’s about 20°F (11°C) below your final target temperature, then remove it from the pan and let it rest.

Skipping the butter and herbs is fine, though I do recommend the butter-and-herb method for extra flavor. As an alternative, you can always finish the steak after cooking with a slice of garlic-herb compound butter on top.

Step 4: Add the Herbs, Garlic, and Butter

Reduce the heat to medium-low and add two tablespoons (30 g) of butter, a few sprigs of thyme or rosemary, and 2–3 garlic cloves to the pan. Once the butter has melted, tilt the pan so that it pools at the bottom. Move the steak slightly higher in the pan, then spoon melted butter over the steak for about 30 seconds per side.

If you’d rather not spoon-baste, there’s an easier option: tilt the pan so the butter pools, place the steak directly in it, and flip every 30 seconds. This method is easier and gives you the same results.

As you baste, keep checking the steak’s internal temperature. Remove it from the pan when it’s about 20°F (11°C) below your target doneness (see the temperature chart below), then turn off the heat and move to the next step.

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

Step 5: Let the Steak Rest

Place the steak on a cutting board or, ideally, a rack, and let it rest for a few minutes. Don’t slice or move it during this time; just leave it alone. As the steak rests, residual heat will raise the internal temperature slightly, bringing it to your target doneness.

• For steaks 1 inch (2.5 cm) thick, rest for about 5 minutes.
• For steaks about 1.5 inches (3.8 cm) thick, rest for about 6-7 minutes.

If you’re using compound butter instead of the pan drippings, now’s the moment to place a slice on top of the hot steak. It will slowly melt and cover the surface while the steak rests.

Step 6: Serve the Pan-Seared Steak

When it’s time to serve, slice the steak thinly, if possible, against the grain (see note below). Don’t forget to pour the leftover butter, garlic, and herbs from the pan over the slices (if you used it instead of compound butter). They’re packed with flavor and make the steak even better.

Pan Seared Steak FAQs

What are the advantages of pan-searing steak?

• Speed: Pan-searing is one of the fastest ways to cook a steak.
• Great crust: Pan-searing creates an excellent golden-brown crust, especially on thicker steaks.
• Flavor options: Butter, garlic, and herbs can be added directly to the pan to boost flavor.
• Simplicity: Once you learn the basics, it’s so straightforward you won’t even need a recipe.
• No special gear needed: You only need a pan, a stove, tongs, a rack, a tray, and a meat thermometer. Nothing fancy or expensive.
• Perfect for quick sauces: The browned bits in the pan (fond) make an excellent base for simple sauces, which is great for leaner steaks like filet mignon.
• Works anytime: Since it’s an indoor method, you can pan-sear steak year-round, no matter the weather.

What are the disadvantages of pan-searing steak?

• Not ideal for thin steaks: Very thin cuts cook too fast in a hot pan. You’ll usually end up with little to no crust or a steak that’s cooked past medium-rare. Grilling works better for these.
• Not for wet-marinated steaks: Pan-searing works best when the steak is dry. A wet marinade makes it hard to build a good crust. For marinated steaks, grilling is usually the better option.
• Oil splatter: Pan searing means hot oil popping around the pan. It can get messy.
• Lots of Smoke: Pan-searing produces a lot of smoke, so it’s not a good method if your kitchen doesn’t have proper ventilation.
• More cleanup: Oil splatters on the stove, pans, and nearby surfaces, making cleanup more time-consuming.
• Easier to overcook: Since the steak cooks from start to finish in a very hot pan, its internal temperature continues to rise significantly as it rests. If you don’t factor in carryover cooking, the steak can easily end up overdone.

What are the most common mistakes when pan-searing steak?

• Not pat-drying the steak: If the steak is wet, it won’t brown properly (moisture is the biggest enemy of a good crust). Moisture must evaporate before browning can even start. Always pat the steak completely dry before it hits the pan.
• Salting the wrong way: Using too little salt or cooking right after salting are both common mistakes. Salt pulls moisture to the surface, and if you don’t give the steak time to reabsorb it, the surface stays wet. Let the salted steak rest at room temperature for at least 45 minutes, or, even better, 4–6 hours in the fridge.
• Using the wrong oil: Pan-searing needs high heat, about 450°F (232°C) or higher. Make sure you’re using an oil with a high smoke point, like refined avocado oil (smoke point: ~510°F / 265°C). Avoid oils like extra-virgin olive oil, as they burn too easily (smoke point: ~375-430°F / 190-220°C).
• Cooking on a pan that’s not hot enough: Browning (the Maillard reaction) happens around 140–170°C (285–340°F), but the pan temperature drops as soon as the steak comes into contact with it. That’s why you need to preheat the pan hotter than that, ideally to 450–500°F (232–260°C), so it stays in the right zone for proper searing once the steak hits the pan surface.
• Flipping only once: Letting the steak sit too long on one side can make it cook unevenly. Flipping more often, about every 30 seconds, helps the steak cook more evenly on both sides, slightly speeds up the cooking process, and gives you better control over the crust. It also reduces the size of the gray band under the crust.
• Removing the steak too late: This is one of the most common reasons steaks end up overcooked. Taking it off the pan just 5–10°F (3–6°C) below your target doneness isn’t enough. After cooking in a very hot pan, the steak’s internal temperature typically rises about 20°F (11°C) during the 5–7 minutes of resting due to residual heat (carryover cooking). That’s why you need to remove the steak earlier if you want to hit the perfect doneness.

What pan is good for cooking steak on the stove?

Use a heavy pan that can handle high heat and hold it steady. A cast-iron skillet is best, followed by a carbon-steel pan or a thick stainless-steel skillet.

• Cast iron skillet (Best for Searing): Gets extremely hot and stays hot, which is exactly what you want for a really hard sear. Perfect for building a deep, golden-brown, even crust
• Carbon steel pan: Works similarly to a cast-iron skillet but is lighter and heats up faster. Still great for searing.
• Thick stainless steel skillet: Not as heat-retentive as a cast iron skillet, but still very good for searing. It also creates plenty of fond (those browned bits) that are perfect for quick pan sauces.

Avoid non-stick pans, as most coatings start to degrade at around 450°F (232°C). They’re not designed for the high-heat cooking (450–500°F / 232–260°C) needed for proper searing.

Should I sear the steak with oil, butter, or fat?

Use a high–smoke–point oil for searing, something like refined avocado oil. The pan gets well over 450–500°F (232–260°C) during searing, so you need an oil that won’t burn at those temperatures. Add butter with garlic and herbs only near the end for flavor. Don’t sear in butter or other low–smoke point oils, as they burn quickly at high heat.

How hot should the pan be for proper searing?

For a proper sear, the pan needs to be very hot, at least 450°F (232°C), before the steak goes in. The Maillard reaction (the browning that builds flavor and crust) happens around 285–340°F (140–170°C), but the pan loses heat the moment the steak hits it. Preheating to around 450–500°F (232–260°C) keeps it hot enough to sear properly even after that drop.

In my experience, a cast-iron skillet on a gas stove needs about 4–5 minutes over medium-high heat to reach about 450°F (232°C).

What steaks are best for pan-searing?

You can technically sear any steak in a pan, but if you want a great crust while keeping the center medium-rare, thicker cuts work best, ideally around 1 1/2 inches (3.8 cm). Thicker cuts give you more time to build that crust without overcooking the inside. Additionally, I recommend choosing naturally tender steaks with good marbling (for a richer flavor and better texture).

Here are the cuts I find work best for pan-searing:

• Ribeye Steak
• Strip Steak (New York Strip)
• Tenderloin Steak (Filet Mignon)
• Picanha Steak (Coulotte Steak)
• Hanger Steak
• Flat Iron Steak
• Porterhouse or T-Bone Steak
• Denver Steak
• Chuck Eye Steak
• Teres Major Steak

Of course, you can pan-sear thinner steaks too, but there’s a catch. With cuts under 1 inch (2.5 cm) thick, it’s much more difficult or even impossible to get a deep crust and keep the center medium-rare at the same time. If you’re okay with a lighter crust or you prefer steak cooked past medium-rare, these thinner cuts can still turn out great in a pan:

• Outside Skirt Steak
• Ribeye Cap Steak
• Flank Steak
• Flap Steak (Bavette Steak)
• Spider Steak (Oyster Steak)
• Tri-Tip Steak (Newport Steak)

How long to cook a steak on the stove?

There’s no universal cooking time for steak. Too many things affect it: the steak thickness, the type of cut, your pan, the heat, and even the stove you’re using. That’s why I always say: don’t cook by time, cook by temperature. The only reliable way to cook a steak in a pan perfectly is to use a meat thermometer and monitor the steak’s internal temperature as it cooks.

You don’t need anything fancy. A simple instant-read thermometer for around $20 works perfectly, and honestly, that’s cheaper than most steaks you’ll buy anyway. It’s a small investment that pays off, and you’ll end up using it for plenty of other things in the kitchen. It’s a small investment, and you’ll use the thermometer for plenty of other things in the kitchen. Skip the guessing. Use a meat thermometer and a doneness chart, and you’ll hit the right doneness every single time. That’s what I do myself, even after years of cooking steaks.

Why is it important to remove the steak from the pan earlier?

When you take a steak off the pan, it doesn’t stop cooking right away. As it rests, the leftover heat inside the meat continues to cook the steak, and as a result, its internal temperature keeps rising – this is called carryover cooking. In just a few minutes, the temperature can jump by 15–30°F (8–17°C).

From my own tests, the internal temperature of a steak about 1 1/2 inches (3.8 cm) thick usually rises by about 20°F (11°C) during the first 5–7 minutes after taking it off the pan. That’s a bigger jump than most people expect, and it’s why the usual advice to pull a steak off the pan just 5–10°F (3–6°C) early isn’t enough. If you follow that advice, your steak will almost always end up overdone.

For example, if you pull a 1 1/2-inch (3.8 cm) thick steak at 130°F (54°C), aiming for medium-rare, the temperature can rise to 150°F (66°C) as it rests, which is medium or even medium-well doneness. That’s why I always recommend taking the steak off the pan about 20°F (11°C) before your target temperature.

Note: This advice applies to high-heat, direct-cooking methods like pan-searing. With slower, gentler methods (like sous vide, reverse searing, or indirect grilling), the carryover rise is much smaller, and sometimes it doesn’t happen at all.

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• How to Cook Steak in the Oven (Front-Sear Method)
• How to Broil Steak in The Oven
• Sous Vide Steak Guide
• How to Cook a Dry-Aged Steak