How to Cook Steak on the Stove
How to Cook Steak on the Stove? I’m going to try and explain how I do it in 400 words.
The Source Matters
If you yourself aren’t very knowledgeable about meat, go to a butcher. I’m not saying you can’t get a great piece of beef at most markets. But you really have to know what you’re doing. The best way to learn what you’re doing is to ask a professional some serious questions. Such as: Where is the animal from and what’s the breed?
This matters not only to assure the quality of the meat, but to be sure it was raised using ethical standards. As I’ve said before on this blog. I don’t apologize for being a carnivore. But I do realize that in today’s world meat eaters have certain responsibilities. We just do. Because the raising of beef has one of the highest environmental impacts on this planet. The amount of energy and resources that go into beef production are staggering. The carbon and methane it produces are currently unacceptable to me. Rainforests are mown clear to make room for grazing. People are displaced and our planet is permanently altered. Still, I want delicious quality beef to be available to me and I want it to be healthy and sustainable. To help make that possible I have chosen to eat meat and support ranches with responsible production. It means buying beef that might (does) cost a bit more. But if the market demands better practices, I believe the industry will follow.
Take the steak out of the refrigerator at least 20 minutes before you cook it (depending on size). It must be room temperature before you proceed.
Cook it Right
Which brings us to the question: How to cook steak on the stove?
Good beef rarely needs more than some oil or butter, salt and pepper. Get the pan very hot, but don’t add more oil. You want to char the meat, not fry it. Lay the steak in the hot pan and let it sear. After 2 or 3 minutes turn it over and put it in a hot oven. How hot is debatable and depends on the size of the meat. Most steaks can handle a couple of minutes at 500 degrees or even withstand a short time under the broiler. Bigger, thicker cuts take less heat and more time. Use a thermometer you trust to gauge the interior temperature. Rare not more than 125 / Medium Rare 130–135 / Medium 135–140.
Don’t Rush it to the Table
Leave to rest for at least 5 minutes. Please.