The Perfect Steak on the Stove
Fast, easy, and delicious method for cooking a steak on your stove. No grill needed.
Equipment
- Cast iron skillet
Ingredients
- 2 pounds grass fed strip steaks or ribeyes. I usually buy 2 one pounders as thick as I can find.
- 2 tbsp Kerrygold butter
- 1 handful freshly chopped herbs you like. Tarragon, thyme and chives work best.
- sea salt
- freshly ground black pepper
Instructions
- Let the steaks come to room temp for about an hour prior to cooking. You can liberally salt them an hour before cooking if you wish.
- Chop any fresh herbs you are using. You can use the herbs for a compound butter and/or to sprinkle over the finished steak.
- Prior to cooking, pat steaks dry whether or not you have salted them. If you've not yet salted them, do so now liberally. Pepper them also. I sometimes add a few dashes of celery seed at this stage.
- Heat skillet over high heat (but not full blast) for at least 5 minutes. I recommend cast iron.
- Drop about 1-2 tbsp kerrygold (depending on skillet size) and let it melt. It will smoke, but don't let it brown too much.
- Place steaks in the skillet and let them cook undisturbed for 2-4 minutes depending on thickness and how done you want it. It should have a nice crust on the cooked side when you flip it.
- Flip and cook an additional 1-4 minutes until desired doneness.
- Remove and let rest for about 10 minutes. If using compound butter, put a pat on top after you remove steaks while they're resting, or sprinkle with the fresh herbs.
- Plate and enjoy!
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