How to Cook Steak in a Skillet

Why You'll Love This How To Cook Steak

• A hot, heavy skillet creates a beautifully browned crust without needing a grill.
• Butter, garlic, and rosemary add cozy flavor to every tender bite.
• The simple method uses just a handful of pantry-friendly ingredients.
• An instant-read thermometer helps you cook the steaks safely and confidently.
• It is a special enough dinner for company, yet easy enough for a weeknight.

Ingredients

Gather these simple ingredients before you begin, and your kitchen will soon be filled with the comforting aroma of a skillet supper.

• Boneless ribeye steaks - 2 steaks, about 1 inch thick
• Olive oil - 1 tablespoon
• Kosher salt - 1 teaspoon
• Freshly ground black pepper - 1/2 teaspoon
• Unsalted butter - 2 tablespoons
• Garlic cloves - 2, lightly crushed
• Fresh rosemary - 2 sprigs

How to Make How To Cook Steak

Plan on 20 minutes of preparation, 8 minutes of cooking, and 3 minutes of resting before slicing. That little rest gives the juices time to settle back into the meat.

Step 1: Bring Steaks to Room Temperature

Remove the steaks from the refrigerator 20 minutes before cooking. This brief rest helps them cook more evenly in the skillet.

Step 2: Pat the Steaks Dry

Use paper towels to pat both steaks thoroughly dry. Removing surface moisture helps the steaks develop a better browned crust.

Step 3: Season the Steaks

Season both sides of each steak with the kosher salt and freshly ground black pepper. Press the seasoning gently onto the surface so it stays in place.

Step 4: Heat the Skillet

Place a heavy skillet over medium-high heat and let it become very hot. A properly heated skillet is the key to a rich sear.

Step 5: Add the Oil

Pour the olive oil into the hot skillet and carefully swirl it to coat the cooking surface. The oil should shimmer but should not be smoking heavily.

Step 6: Add the Steaks

Place the steaks in the skillet, leaving a little space between them. They should sizzle as soon as they touch the pan.

Step 7: Cook the First Side

Cook the steaks for 3 to 4 minutes on the first side. Leave them undisturbed while the crust forms.

Step 8: Flip and Add Flavor

Flip the steaks and add the butter, lightly crushed garlic, and rosemary to the skillet. The butter will melt around the steaks and pick up all those savory flavors.

Step 9: Baste the Steaks

Baste the steaks with the melted butter for 2 to 3 minutes. Carefully spoon the fragrant butter over the tops as they finish cooking.

Step 10: Check the Temperature

Insert an instant-read thermometer into the thickest part of each steak. Avoid touching the bone or skillet so the reading is accurate.

Step 11: Cook to a Safe Temperature

Remove the steaks when they reach at least 145°F for food safety. If the steaks need more time, continue cooking and check again shortly.

Step 12: Rest Before Slicing

Transfer the steaks to a clean plate and let them rest for 3 minutes before slicing. Cut across the grain for the most tender bites.

Recipe Snapshot

Pro Tips for Making How To Cook Steak

• Use steaks that are close to the same thickness so they finish cooking at about the same time.
• Do not crowd the skillet. If the steaks touch, they may steam instead of sear.
• Keep the skillet hot, but lower the heat slightly if the butter begins to brown too quickly.
• Always check the thickest part of each steak with an instant-read thermometer.
• Resting is worth the wait because it helps keep the slices juicy.

How to Serve How To Cook Steak

• Serve with creamy mashed potatoes to catch the garlic butter.
• Add roasted green beans, asparagus, or broccoli for a colorful vegetable side.
• Pair with a crisp garden salad and warm dinner rolls.
• Top each steak with a spoonful of the skillet butter just before serving.

Make Ahead and Storage

Storing Leftovers

• Refrigerate leftover steak in a covered container within 2 hours of cooking.
• Store it in the refrigerator for up to 3 to 4 days.
• Slice leftovers thinly for sandwiches, salads, or grain bowls.

Freezing

• Wrap cooled steak tightly in freezer-safe packaging and label it with the date.
• Freeze for up to 2 to 3 months for the best quality.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Reheat gently in a covered skillet over low heat with a splash of water or broth.
• Warm leftovers until they reach 165°F for food safety, taking care not to overcook them.
• For the best texture, slice the steak before reheating and serve it as soon as it is warm.

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Final Thoughts

Once you know how to cook steak in a skillet, a tender, flavorful supper is never far away. Keep this simple method close, and enjoy it whenever you want a little comfort from the kitchen.

FAQs

Here are a few helpful answers for making skillet steak with confidence.

What skillet is best for cooking steak?

A heavy skillet, such as cast iron or another thick-bottomed pan, holds heat well and helps create an even browned crust.

How do I know when the steak is done?

Use an instant-read thermometer in the thickest part of the steak. Remove the steaks when they reach at least 145°F for food safety.

Why should steak rest before slicing?

Resting for 3 minutes allows the juices to settle, helping the steak stay moist when you cut into it.

Can I use another cut of steak?

Yes. A similarly thick boneless steak can work well, though cooking time may vary. Always rely on the thermometer rather than appearance alone.