Food Cooking Tips & Techniques Cooking How to Cook Steak in a Pan the Fuss-Free Way No grill needed. By Phoebe Fry Published on April 04, 2024 Close Photo: Getty Images Although grilled steak is delicious, you do not need a grill to cook a great steak at home. With a high-quality pan (we like cast-iron cookware for this purpose) and the right techniques, you can achieve a juicy, browned steak on the stovetop — no grill required. Certain cuts work best for pan-searing, and they are generally boneless cuts with a thickness of about one to one-and-a-half inches. Model examples include boneless ribeye, hanger steak (otherwise known as butcher’s steak), and boneless NY strip. These three cuts cook quickly and evenly for minimal fuss in the kitchen, and have a tender, forgiving texture. Keep reading to learn how to cook steak in a pan, to perfection. What's the Best Cut of Steak? We Asked a Butcher Moisture is the enemy of a crisp, browned crust, so be sure to pat your steak dry thoroughly before cooking. What You'll Need Equipment / Tools Sharp knife Large cast-iron pan (or another heavy-bottomed skillet that can withstand high heat) Long-handled tongs Meat thermometer (preferably instant-read) Cutting board with grooves along perimeter to catch juices Materials Steak (thickness of one to one-and-a-half inches) Kosher salt Black pepper Neutral cooking oil with a high smoke point (such as canola oil) Butter (optional) Thyme (optional) Instructions Temper the Steak Remove the steak from the refrigerator and let it temper. Tempering is critical for controlling the temperature of the steak, which enables an even cook. Remove Excess Moisture From the Steak Using paper towels, pat the steak dry. If the meat is still moist, you won't get that impressive crust. Season the Steak Season the steak with kosher salt and black pepper on both sides. Be generous! Steak can take a good amount of seasoning. Heat the Pan Turn your exhaust fan to its highest setting (trust us: you’ll need it!), and heat a large cast-iron pan over high heat until it’s very hot. To test the heat, try sprinkling a few drops of water onto the pan. If they evaporate almost immediately, the pan is ready for searing. Add the Oil Add a tablespoon of oil to the hot pan, swirling to coat its surface. With tongs, carefully place the steak in the pan, laying it away from you to prevent splattering. Cook the Steak Cook the steak for about 3-4 minutes, making sure not to move it in order to create a crust. Flip Using tongs, flip the steak to the other side and cook for 3-4 additional minutes, or until it reaches your desired level of doneness (see below for temperature suggestions so you can check doneness with a meat thermometer). Flavor the Steak At the end of the cooking process, add a pat of butter to the pan, along with a few sprigs of fresh thyme. Use a spoon to baste the steak with melted butter for even more flavor. (This step is optional, but it really flavors the meat.) Let the Steak Rest Transfer the cooked steak to a cutting board with grooves along the perimeter to catch any juices. Let the meat rest for about 10 minutes, allowing the juices to redistribute throughout the steak. Slice and Enjoy Slice against the grain and serve! How Long to Cook Steak, and How to Know When It’s Done The most reliable way to check the doneness of steak is with an instant-read meat thermometer. Just remember that your steak will continue cooking from residual heat after you remove it from the pan, and will likely rise about five degrees in temperature. Here's a guide to help you pan-sear your perfect steak:Rare: 115-120°F (to serve at 125°F)Medium-rare: 120-125°F (to serve at 130°F)Medium: 130-135°F (to serve at 140°F)Medium-well: 140-145°F (to serve at 150°F)Well: 150-155°F (to serve at 160°F)