Recipes Ingredients Meat & Poultry Beef Recipes Pan-Fried Steak 4.0 (220) 13 Reviews Make a restaurant-quality steak in 15 minutes. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 3, 2025 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 2 Jump to recipe Learn how to cook steak on the stovetop with this recipe that replicates the technique used in the finest steakhouses. A very hot pan achieves a succulent brown layer of rich caramelization on both sides of the meat, while the interior remains juicy and tender. The minimalist seasonings—just salt and pepper—allow the flavor and texture of the beef to take center stage. Have the table set before you start because your steaks only take about 10 minutes to cook with this method. Serve with a simple steak sauce and your favorite classic steakhouse side dishes like Caesar salad, potatoes, sautéed mushrooms, or simple steamed vegetables. It's a five-star meal. The 22 Best Side Dishes to Serve With Steak Bryan Gardner The Right Pan to Use It’s important to use a cast iron skillet or other heavy-bottomed pan to get the best results. The pan needs to be thick enough to retain heat so that during its five minutes of pre-heating it reaches a high enough temperature to get the ideal thick brown crust on the meat. An everyday nonstick pan just won’t work the same way. Make sure your kitchen is well-ventilated (preferably with a hood over the stove) before preparing steak with this technique—especially if your smoke alarm is very sensitive. The beef fat will create lots of smoke as soon as the meat goes in the pan. How Long to Cook a Steak There is no single correct answer to how long to cook a steak. It depends on the thickness of the meat and your preferred level of doneness. See our Meat Temperature Chart to get your steak exactly the way you like it. More Steak Tips The idea that you need to let raw steaks come to room temperature before cooking is more myth than fact. It turns out that there’s not much difference in the final results when cooking cold versus room-temperature steaks. A pair of heat-proof tongs is the best tool for lifting and turning steaks. This is preferable to a fork, which is not nearly as sturdy and pokes holes in the meat, allowing the juices to run out. This pan-searing method works beautifully for several different varieties of steak, including ribeye, porterhouse, New York strip, flank, skirt, and filet mignon. Get to know your beef cuts and their ideal cooking methods with our handy Steak Cuts Glossary. Cook Mode (Keep screen awake) Ingredients 2 strip steaks (each about 1 inch thick) Kosher salt and freshly ground pepper 1 teaspoon unsalted butter Simple Steak Sauce, optional Directions Rachel Marek Heat pan and season steaks: Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Rachel Marek Cook steaks: Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Rachel Marek Turn steaks and cook: Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Rachel Marek Rest, then slice: Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired. Rachel Marek Rachel Marek Rachel Marek Frequently Asked Questions Is it better to pan fry steak in butter or oil? Both butter and oil are good to pan fry a steak. It really depends on personal taste and the type of steak. A well-marbled steak has enough fat in it that you don’t need to put any extra oil or butter in the pan. For leaner cuts, use a fat with a high smoke point such as peanut oil, grapeseed oil, or clarified butter. Is it better to cook a steak fast or slow? Whether it is better to cook a steak fast or slow is partly a matter of taste. The general rule is that tender varieties of steak are better cooked at a high temperature for a short amount of time. In contrast, tougher cuts of meat should be cooked longer and at lower temperatures. How long to let a steak rest? You should let a steak rest for 5 minutes once it is finished cooking. A strip steak like we used for this recipe will only need 5 minutes, but a thicker steak may need as long as 10 minutes. Resting allows the juices to redistribute in the steak, making for a juicier, more flavorful piece of meat. If you do not allow it to rest, the juices will end up on the cutting board when you slice the steak. Other Steak Recipes to Try Pan-Fried Shell Steaks Steak au Poivre With Roasted Fingerling Potatoes Seared Porterhouse Steak Cowboy Rib-Eye Steak Seared Strip Steaks With Braised Peppers and Onion Perfect Grilled Steak Skillet Steak With Pink Peppercorn Sauce Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a writer for MarthaStewart.com.