Let’s talk steak—juicy, buttery, golden-crusted steak—made right on your stovetop. No grill? No problem. This is my go-to method for cooking restaurant-worthy steak at home, and honestly, it couldn’t be easier. Just a hot pan, a good cut of meat, and a little butter and rosemary magic. Whether you’re working with a New York strip, rib eye, or filet mignon, I’ll walk you through everything step-by-step so you can nail it every time. Ready to sizzle?
Here’s what you need for a perfectly cooked steak:
2 Steaks- 2 New York Strip Steaks. The cut of steak is up to you. You could also use a rib eye or Filet Mignon. Try and get the same thickness of steak if you are cooking 2. About 1 1/2 inch thick steaks work great. If using a NY strip or ribeye, look for a cut that has nice marbling. If you are unsure, ask the butcher. They are always helpful and willing to show you their favorite cut of meat.
Salt- 1 teaspoon of Kosher Salt.
Black Pepper- 1/2 teaspoon of Black Pepper
Vegetable oil- 1 tablespoon of vegetable oil. It’s important to use a high-heat cooking oil when searing a steak. Other options are avocado oil, canola oil, or grapeseed oil.
Butter- 4 tablespoons of Butter. Many recommend unsalted butter, but I prefer salted. It’s totally up to you!
Fresh Rosemary- 4 sprigs of fresh Rosemary. Fresh thyme is also a good option. Use a few sprigs of thyme in place of the rosemary.
Cooking Equipment- Stainless Steel Pan or Cast Iron Pan is the best pan for this recipe.
How to Cook Steak on the Stovetop – Step-by-Step Instructions:
Step 1: Preheat your pan
Place a stainless steel or cast iron skillet on the stove over medium-high heat. Let it preheat for about 5 minutes—you want it hot before adding the steak.
Step 2: Pat steaks dry
Use paper towels to thoroughly pat the steaks dry on all sides. Removing the excess moisture helps create that beautiful golden brown crust when pan searing.
Step 3: Season the steaks
Sprinkle both sides of the steak with kosher salt and black pepper. Gently press the seasoning into the meat so it really sticks.
Step 4: Add oil to the pan
Once the pan is hot, add 1 tablespoon of vegetable oil and swirl to coat the bottom.
Step 5: Sear the first side
Carefully place the steaks in the hot skillet. Press down gently with tongs to ensure full contact with the surface. Then, resist the urge to move them! Let them sear untouched for 3–4 minutes. You’re looking for a deep, golden-brown crust outside of the steak.
Step 6: Flip and cook the second side
Use tongs to flip the steaks once they release easily from the pan. Cook the second side according to your desired doneness. Cooking time depends on the thickness of the steaks.
- 3–4 minutes for rare to medium rare steak
- 4–5 minutes for medium
- 5–6 minutes for well-done
Step 7: Add butter and rosemary
During the last minute of cooking, add 4 tablespoons of butter and 4 sprigs of fresh rosemary to the pan. As the butter melts, use a spoon to baste the steaks by scooping up the melted butter and drizzling it over the top.
Step 8: Check doneness
If you’re unsure of the level of doneness, use a meat thermometer or make a small cut in the thickest part of the steak to check the inside. It’s okay to sneak a peek—getting it right is more important than keeping all the juices in. If it’s still too pink, put it back in the pan for another 1-2 minutes.
Step 9: Rest and serve
Remove the steaks from the pan and transfer them to plates. Pour any remaining rosemary butter from the pan over the top. Let them rest for a couple of minutes, then serve hot and enjoy!
Once you master this method of cooking steak on the stovetop, you’ll never feel the need to fire up the grill again. It’s all about that nice crust—a deep golden sear that locks in flavor and gives you that perfectly seared steak every time. So next time you’re craving something hearty and impressive, skip the steakhouse and make it at home. With just a few simple steps, you’ll be turning out steakhouse-quality dinners right in your own kitchen. Pair your perfectly seared steak with garlic mashed potatoes and roasted green beans for the ultimate comfort meal.
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How to Cook Steak on the Stovetop
Learn how to cook steak on the stovetop with this foolproof method for a golden-brown crust, juicy center, and buttery rosemary finish. Restaurant-quality results, right from your kitchen!
Ingredients
- 2 New York Strip Steaks or Ribeye, or Filet Mignon
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon vegetable oil
- 4 tablespoons Butter
- 4 sprigs of fresh Rosemary
Cooking Equipment:
- Stainless Steel Pan or Cast Iron Pan
Instructions
- Preheat the pan for 3-5 minutes until hot
- Pat the steaks dry with a paper towel.
- Season the steaks all over with salt and pepper. Gently pressing the seasoning into the meat.
- Add oil to the pan and swirl around to coat the pan. Once the oil is very hot, add the steaks. Press down gently on each steak to make sure it has full contact with the pan.
- Once the steaks are in the pan, do not touch! Resist the urge to peek and look underneath. The steak needs to sit untouched so that it can properly sear and create a deep brown crust on the meat. Don’t worry about sticking, the steak will release itself when it’s ready to be flipped. At around 3-4 minutes into cooking, carefully peek underneath to see if it's deep brown and releases easily; then it’s time to flip.
- Cook on the second side for 3-4 minutes for rare to medium rare, 4-5 minutes for medium, and 5-6 minutes for well-done.
- During the last minute of cooking, add 4 pats (tablespoons)of butter and 4 sprigs of fresh rosemary. As the butter melts and starts to brown, spoon the melted butter over the tops of the steak.
- At the appropriate time, remove the steaks to plates and pour over any butter that remains in the pan over the steaks. Serve hot. *SEE NOTE!*
Timing Steak for doneness:
- 3-4 minutes on the first side
- 3-4 minutes on the second side for rare to medium rare
- 4-5 minutes on the second side for medium
- 5-6 minutes on the second side for well-done.
The exact time varies depending on the thickness of the steak and your personal preference. It may take some trial and error to master this, but in the end, it’s worth it!
Notes
- It can be tough to determine if the steak is cooked to your liking if you don’t have a meat thermometer, so the only way to know is to cut it open. I recommend doing this if it's the first time cooking a steak on the stovetop. Before you pour the butter over the top, make a small cut in the steak at the thickest part and peek inside. This can be frowned upon by experts because you may release all the juices from inside the steak, but who cares if the steak is not cooked enough, right?
- I also recommend turning on your exhaust fan to catch all the excess smoke that comes from making a steak on the stovetop!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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OXO Good Grips 9-Inch Locking Tongs with Nylon Heads -
Lodge 12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black -
All-Clad D3 12" Stainless Steel Frying pan W/Lid, 3-Ply Stainless Steel Pan, Induction, Oven Broiler Safe 600F Skillet, Professional Cookware, Silver
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 555Total Fat: 41gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 142mgSodium: 732mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 44g
**I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
