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I once read that every chef should learn to perfect a roast chicken, a steak, a salad, and a chocolate cake. I rely on Cook’s Illustrated (great magazine) for a perfect roast chicken, and now I’ll share my secrets to cooking the perfect grass fed steak at home on your stovetop. This is especially useful if you don’t have a grill or if you want a steak in a hurry. You’ll be surprised just how fast and easy it is.

How to Cook the Perfect Steak on the Stove

What you’ll need

  • 2 eight ounce grass fed strip steaks or ribeyes
  • plenty of Kerrygold butter
  • herbs that suit you. I recommend tarragon and thyme especially. I have a thyme plant out back, so I plucked some for use here. Tarragon is so good on steak and makes an excellent chimichurri.
  • sea salt and freshly ground black pepper
  • a cast iron skillet of some kind. I use a Lodge but the enamel cast irons are nice, too. Or use a cast iron grill pan.


Remove steaks from the fridge and let them come to room temp for about an hour. They’ll cook more evenly. Meantime, get your herbs ready–pick and chop. I made a compound butter to top the finished steaks by whipping together Kerrygold with chopped thyme. Super yum. Rub steaks with olive oil and coat with sea salt and black pepper, and sprinkle with herbs on both sides.



Melt 1-2tbsp of Kerrygold in a cast iron skillet. You want the pan searing hot and smoking: that’s the secret to getting a nice crust. Put the steaks in the skillet and let them cook for 2-4 minutes (depending on thickness) without moving them or mashing down on them. Flip them with the tongs and cook for a couple more minutes on the other side so you get a nice crust.



The timing depends on how thick your steak is and how done you like it. I like mine super rare, so these didn’t take long. Here is a handy chart to help you test for doneness.



Once steaks are done, remove from pan with tongs and let them rest undisturbed for about 5-10 minutes. Put a pat of the compound butter on top. Serve with root vegetables and greens. I made roasted Brussels sprouts and mashed sweet potatoes to accompany these. Enjoy!


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