To cook a steak on the stove, follow these expert steps for a perfectly pan- seared result:

Ingredients

• Steak (e.g., New York strip, ribeye, filet mignon), about 1½ inches thick
• Kosher salt
• Freshly ground black pepper
• Vegetable or neutral oil (e.g., canola, grapeseed)
• Unsalted butter
• Optional aromatics: fresh thyme, garlic, rosemary

Instructions

1. Prepare the Steak
   • Remove the steak from the fridge 1-2 hours before cooking to bring it to room temperature.
   • Pat the steak dry thoroughly with paper towels to remove moisture, which helps achieve a better sear.
   • Season generously on both sides with salt and pepper

2. Heat the Pan
   • Use a heavy pan such as cast iron or stainless steel for best heat retention.
   • Heat the pan over medium-high heat until very hot-about 3 minutes or until you see a faint smoke or the oil shimmers

3. Add Oil and Sear
   • Add a small amount of oil to the pan and let it heat until shimmering.
   • Place the steak carefully in the pan, laying it away from you to avoid oil splatter. It should sizzle immediately

 * Leave the steak undisturbed for about 3 minutes to develop a deep brown crust. Avoid flipping or moving it too soon

4. Flip and Cook
   • Flip the steak when it releases easily and the bottom is browned (about 3 minutes).
   • Cook the other side for 3-4 minutes for rare to medium-rare; longer for more well-done

 * Optionally, sear the edges for about 1 minute each by holding the steak with tongs

5. Add Butter and Aromatics
   • In the last minute of cooking, add 1 tablespoon of butter and aromatics like thyme and garlic to the pan.
   • Tilt the pan and baste the steak continuously with the melted butter for added flavor and juiciness

6. Rest the Steak
   • Remove the steak from the pan and let it rest on a cutting board, loosely covered with foil, for 5-10 minutes.
   • Resting allows juices to redistribute, ensuring a juicy steak when sliced

7. Serve
   • Slice against the grain if serving sliced, or serve whole and hot.

Tips for Doneness

• Use an instant-read thermometer to check internal temperature:
  • Rare: 120-125°F
  • Medium-rare: 130-135°F
  • Medium: 140-145°F
  • Medium-well: 150-155°F
  • Well done: 160°F and above

This method yields a steak with a flavorful crust and juicy interior, rivaling steakhouse quality

. This concise guide combines best practices from multiple expert sources for cooking steak on the stove.