The Ultimate Guide to Perfect Stovetop Steak

Alright, you're ready to tackle steak, are you? You've come to the right place! I've been cooking for years, and I've got a real knack for turning out a steak that's juicy, tender, and packed with flavour – all right there on the hob. And the best part? It's not rocket science!

This guide is your one-stop shop for all things steak, from picking the right cut to mastering the sear, and even some top-notch tips on sauces. So, grab your apron, get ready to get your hands dirty, and let's cook!

(Part 1) steak selection: choosing the right cut

Listen, not all steaks are created equal. Picking the right cut is key to a delicious result. There's a whole world of steak cuts out there, but for stovetop cooking, a few stand out as absolute winners.

Top Picks for Stovetop Steak

1. Sirloin: A classic for a reason! It's got a good amount of marbling, which means it'll stay juicy and tender. And it's a great all-rounder, suitable for different cooking methods.
2. Rib-Eye: If you're after a rich, buttery flavour, rib-eye is your go-to. It's known for its beautiful marbling and tender texture. Just be prepared, it can be a bit pricey!
3. new york strip: This cut is a bit leaner than the others, but it packs a punch of flavour and has a lovely firm texture. It's perfect for those who prefer a slightly more robust chew.
4. flank steak: This is a fantastic option for those who want a more budget-friendly cut. It's a bit tougher, but it's perfect for slicing thinly and serving in fajitas or stir-fries.

Thickness Matters:

The thickness of your steak is important too. For a good sear and even cooking, you want a steak that's at least 1 inch thick. Thin steaks tend to dry out much faster, and you won't get that lovely, juicy result.

Grading:

You'll often see steak graded by the USDA, which tells you about the quality and amount of marbling. Generally, you want to look for Select, Choice, or Prime grades, as these have the best fat content for juicy and flavourful results.

Here's a quick breakdown of the grading system:

1. Select: The most basic grade, with the least marbling.
2. Choice: The most common grade, with a good amount of marbling.
3. Prime: The highest grade, with the most marbling.

Now, don't feel like you need to go for the highest grade all the time. A good Choice steak can be absolutely delicious, and you might find that the difference in flavour doesn't justify the extra cost.

(Part 2) Preparing Your Steak: It's All About the Details

Right, now that you've got your steak, it's time to prepare it. This part is all about bringing out the best in your steak and getting it ready for the hot pan.

Pat It Dry:

The first thing you want to do is pat your steak dry with paper towels. This is crucial! It helps the steak sear nicely and develop a crispy crust. Moisture prevents that beautiful browning from happening.

Seasoning:

Now, this is where you can get creative. The key to seasoning is to keep it simple. You want to let the flavour of the steak shine through. Here are a few classics:

1. Salt and Pepper: This is the ultimate combination and always a winner. Use freshly ground black pepper for the best flavour.
2. Garlic Powder: A touch of garlic powder adds a lovely depth of flavour. Just a sprinkle is all you need!
3. Smoked Paprika: Adds a bit of smokiness and warmth to the steak. Be sure to use a good quality smoked paprika for the best flavour.
4. Herbs: Fresh or dried herbs, like rosemary, thyme, or oregano, can add a wonderful aroma and flavour. Just remember to use them sparingly, especially if you're using dried herbs.

Remember, go easy on the salt. Too much salt can dry out the steak. Aim for a light dusting, and you can always add more after it's cooked.

Resting:

Once your steak is seasoned, let it sit at room temperature for about 30 minutes. This will help it cook more evenly. It's a bit like preheating your oven, but for your steak.

(Part 3) Mastering the Stovetop Sear: Sizzle and Smoke!

Here's where the magic happens. This is where we're going to give our steak that gorgeous, crispy crust. Get your pan hot and let's do this!

Choosing the Right Pan:

You want a pan that's heavy bottomed and can withstand high heat. Cast iron or stainless steel are good choices. Cast iron is fantastic for retaining heat, but it can be a bit tricky to manage. Stainless steel is a bit more forgiving, but it might not get quite as hot.

Heating the Pan:

The pan needs to be screaming hot. Heat it over high heat for a few minutes until it's almost smoking. You should be able to feel the heat radiating from the pan.

Adding Oil:

Once the pan is hot, add a good glug of oil. I prefer to use neutral oils like grapeseed or canola oil, as they have a high smoke point and won't add any unwanted flavour. But you can use olive oil if you like, just make sure it's extra virgin olive oil, as it has a higher smoke point than regular olive oil.

The Sear:

Now, carefully add your steak to the pan. You'll hear that satisfying sizzle, and you'll see the steak start to develop a beautiful brown crust. Don't move it around too much! Let it cook undisturbed for about 2-3 minutes per side.

If you're using a cast iron pan, you might need to give the pan a good shake or swirl to make sure the oil is evenly distributed before adding the steak. This will help to prevent the steak from sticking.

Flip It Over:

Once the first side is nicely browned, flip it over and repeat the process on the other side. You can use tongs or a spatula to flip the steak. Just make sure you don't pierce the steak, as this can cause it to lose juices.

Cook to Your Preference:

Now, this is where your preferences come in. Do you like your steak rare, medium-rare, medium, medium-well, or well-done?

Here's a quick guide to cooking times:

Remember, these are just approximate cooking times. Every stove and steak is different, so you may need to adjust the time based on your preference.

Using a Thermometer:

For the most accurate results, use a meat thermometer to check the internal temperature of your steak. Insert the thermometer into the thickest part of the steak and make sure it doesn't touch any bones. This will give you the most accurate reading.

(Part 4) Resting and Slicing: Patience is a Virtue

Right, your steak is cooked, but don't rush to dig in just yet! It's super important to let it rest before you slice and serve.

Resting:

Transfer your steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak. You can cover it loosely with foil to keep it warm while it rests.

Slicing:

Once it's rested, slice your steak against the grain. This means slicing perpendicular to the direction of the muscle fibers. This will help you achieve tender and easy-to-chew pieces.

If you're slicing a thinner steak, like a flank steak, you can use a sharp knife. But for thicker steaks, it's best to use a carving knife to get clean cuts.

(Part 5) Sauce It Up: Elevating Your Steak

OK, we're getting to the finishing touches! This is where you can add a burst of flavour and tie everything together.

Classic steak sauce Options:

There are some tried and true steak sauce options out there.

1. Béarnaise Sauce: This creamy, rich sauce made with egg yolks, butter, and tarragon is a classic for a reason. It's a bit more involved to make, but it's worth the effort.
2. Peppercorn Sauce: A bold and peppery sauce that adds a bit of bite. You can use a variety of peppercorns, from black to pink to green.
3. Mushroom Sauce: A rich, earthy sauce that complements the flavour of the steak beautifully.
4. Red Wine Sauce: A classic and sophisticated choice that can be made with red wine, shallots, and herbs. It's a good option for a more elegant meal.

Homemade Sauce Options:

If you're feeling ambitious, you can try whipping up a homemade sauce.

1. Garlic Herb Butter: Combine softened butter, garlic, parsley, and your favourite herbs. It's simple to make and adds a lovely flavour to the steak.
2. Lemon-Herb Sauce: Mix olive oil, lemon juice, minced garlic, and herbs like parsley, oregano, and thyme. It's a bright and refreshing sauce that cuts through the richness of the steak.
3. Honey-Mustard Sauce: Combine Dijon mustard, honey, and a pinch of salt and pepper. It's a sweet and tangy sauce that's perfect for those who like a little bit of sweetness with their steak.

Remember, a little sauce goes a long way. You don't want to drown your steak in it. Just a drizzle on top will be enough to add a burst of flavour.

(Part 6) Accompaniments: Making it a Meal

Now, you've got your perfectly cooked steak, and it's time to think about what you're going to serve it with. This is where you can get creative and create a delicious and satisfying meal.

Starches:

These are the base of your meal. Some great options include:

1. mashed potatoes: Creamy and comforting, a classic side for steak. You can use different types of potatoes, from russets to Yukon Golds, to get different textures and flavours.
2. Roasted Potatoes: Crispy on the outside, fluffy on the inside. Use starchy potatoes, like russets or Yukon Golds, for the best results.
3. Risotto: A creamy and decadent rice dish. It takes a bit of time to make, but it's definitely worth it.
4. Polenta: A creamy cornmeal porridge. It's a great option for those who want a lighter side dish.

Vegetables:

Add some colour and freshness to your plate with these vegetables:

1. Asparagus: Grilled or roasted, asparagus adds a light and earthy touch.
2. Broccoli: Roasting or steaming broccoli brings out its natural sweetness. You can also try roasting broccoli with a little bit of garlic and olive oil for a more flavourful dish.
3. green beans: Sautéed or steamed, green beans add a bit of crunch. Try sautéing them with a little bit of garlic and lemon juice for a more flavourful dish.
4. roasted brussels sprouts: Caramelized and crispy, these sprouts are a delicious side dish. You can roast them with a little bit of olive oil, salt, and pepper, or try them with a glaze made with balsamic vinegar and maple syrup.

Salads:

A simple salad can add a refreshing contrast to the richness of the steak.

1. Caesar Salad: A classic and satisfying salad. It's a great option for those who like a bit of tanginess and creaminess with their steak.
2. Green Salad with Vinaigrette: A light and refreshing option. You can use different types of greens, from romaine to spinach, and experiment with different vinaigrette dressings.

(Part 7) Troubleshooting: When Things Go Wrong

Let's be real, sometimes things don't go exactly as planned in the kitchen. But don't panic! Here are a few common problems and how to fix them:

Overcooked Steak:

If your steak is overcooked, the best you can do is slice it thinly and add some sauce to help compensate for the dryness. You can also try to add a bit of moisture by topping it with a dollop of butter or a sprinkle of herbs.

Undercooked Steak:

If your steak is undercooked, you can always put it back in the pan for a few more minutes. Just be careful not to overcook it! You can also finish cooking it in a preheated oven to ensure even cooking.

Steak Sticks to the Pan:

If your steak is sticking to the pan, make sure the pan is hot enough and that you've added enough oil. You can also try using a spatula to loosen the steak before flipping it.

If the steak is still sticking, you can try adding a little bit of water to the pan to create steam, which will help to release the steak from the pan.

Steak Is Too Salty:

If you've added too much salt, there's not much you can do about it. Try to balance the flavour with a sweet sauce or some lemon juice. You can also try to add some acidity to the dish by serving it with a vinaigrette salad.

(Part 8) FAQs: Your Steak Questions Answered

I get it, cooking can be a bit daunting sometimes. So, here are some common questions people have about steak:

1. Can I Use a Cast Iron Pan for Stovetop Steak?

Absolutely! A cast iron pan is a great choice for cooking steak. It heats up evenly and retains heat well, which is essential for getting a good sear. Just make sure your pan is properly seasoned before you start cooking.

To season your cast iron pan, rub it with a thin layer of oil and heat it in the oven at 350°F (175°C) for an hour. Let it cool completely before using it.

2. Should I Use a Meat Thermometer?

It's not essential, but it's highly recommended. A meat thermometer is the best way to ensure that your steak is cooked to your preferred doneness. It's especially helpful if you're new to cooking steak.

You can find meat thermometers at most grocery stores or online.

3. What's the Best Way to Rest a Steak?

Simply transfer your steak to a cutting board and let it rest for 5-10 minutes. Cover it loosely with foil to keep it warm while it rests.

Resting allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

4. How Do I Make a Good Steak Sauce?

You can use store-bought steak sauce, or you can try making your own. A simple homemade steak sauce can be made with butter, garlic, herbs, and a squeeze of lemon juice.

To make a simple steak sauce, melt butter in a small saucepan over medium heat. Add minced garlic and herbs, such as parsley, oregano, or thyme. Cook for a few minutes, until the garlic is fragrant. Stir in a squeeze of lemon juice and season with salt and pepper to taste.

5. Can I Cook a Steak in the Oven After Searing It?

Yes, you can! This is a great way to ensure that your steak is cooked evenly. After searing your steak in the pan, transfer it to a preheated oven (350°F/175°C) and cook for another 5-10 minutes, depending on the thickness of your steak and your desired doneness.

This method is particularly useful for thicker steaks, as it helps to cook them through without overcooking the outside.

Conclusion

And there you have it! I hope you've found this guide to be helpful. Don't be afraid to experiment, try out different cuts, seasonings, and sauces, and most importantly, have fun! Remember, cooking is all about creativity and enjoying the process. So, fire up your stove, grab your steak, and get cooking! You'll be a steak-master in no time.