Juicy Stovetop Steak

Posted: June 6

Time: 10 minutes

Yield: 4 servings

recipe image

Bad weather shouldn't rain on your steak parade! Juicy Stovetop Steak achieves the seemingly impossible: restaurant-quality beef without a grill. The secret comes down to heat and butter. Bringing the stove-top to a smoking-high heat helps the steak cook quickly and evenly, with a wonderful golden-brown jacket. Meanwhile, the butter bastes the savory meat in richness and herbaceous flavor. Juicy Stovetop Steak is a fast and fantastic way to satisfy your steak craving. Your grill might start to sweat with the new competition.


• 2 (12-ounce) New York strip or ribeye steaks or 4 (6-ounce) filet mignons, about 1 1/2-inches thick • 1 heaping teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 2 tablespoons vegetable oil • 1 tablespoon unsalted butter • 2 sprigs of fresh thyme leaves


Step 1

Pat the steaks dry with paper towels. Season the steaks with salt and pepper.

Step 2

Turn on the exhaust fan, open the kitchen windows, and do whatever you can to reduce smoke in the kitchen; this recipe can generate a lot of smoke.

Step 3

Heat a heavy pan, preferably cast iron or stainless steel over medium-high heat until very hot. To test, flick a few droplets of water onto the pan. If they immediately sizzle and evaporate, it should be hot enough.

Step 4

Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.

Step 5

Carefully place the steaks in the pan, releasing them away from you to avoid splashing the oil onto you. The oil should sizzle when the steaks are added.

Step 6

Sear the steaks, allowing them to cook undisturbed until they release easily from the pan and the bottom is a deep brown color, about 3 minutes.

Step 7

Continue to cook until the steaks reach a medium-rare temperature of 135 degrees F internally, about 3-4 minutes. For medium, cook on the second side for 4-5 minutes, and for well-done, 5-6 minutes.

Step 8

In the last minute of cooking, add the butter and thyme sprigs to the pan, spooning the melted butter over the top of the steak to baste them.

Step 9

If slicing the steaks, transfer the steaks to a cutting board and let rest, covered with aluminum foil, for 5-10 minutes. Slice thinly against the grain.

Step 10

Transfer the steaks to a plate and serve hot.

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