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Cooked Steak on the Stove

How do you cook steak in a pan on your stovetop?

Attain perfect results with seared outside and sealed-in juices, a golden-brown caramelized crust, and an expertly cooked interior by cooking your steak on the stove.

Whether using a non-stick skillet or a cast iron skillet, you can achieve exquisite flavor, rich deep brown crust, and the distinct finish you desire.

No need to worry about a grill or other cooking equipment when cooking steak on the stove; use a non-stick pan or cast iron skillet. Follow our step-by-step instructions to cook the perfect pan seared steak on the stove.

If you know what specific cut of steak you are cooking, visit our How to Cook Steaks page and select the cut of steak for more specific instructions!

If you've ever wondered how to cook steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.

Like a non-stick skillet, steak in a cast iron skillet can provide mouth-watering flavor, deep brown crust, and the remarkable finish we all crave. If you prefer a cast iron skillet, you can follow the same directions when cooking steak on the stove in a non-stick skillet.

Thawed Steaks

Be sure your steak is completely thawed

Thaw your steak before cooking; we recommend thawing it in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring it to room temperature.
Preheat skillet.

Preheat a non-stick skillet

Preheat a heavy non-stick skillet over medium-high heat until hot, for about 5 minutes. A very hot pan delivers the best seared steak.
Seasoned steaks.

Season steaks as desired

We recommend using Kansas City Steak Original Steak Seasoning.
Steaks in skillet.

Place steaks in the hot skillet

Once seasoned, place steaks in the hot skillet (do not overcrowd). Do not add oil or water, and do not cover.
Sear steaks.

Sear steak in a non-stick skillet, turning about 1 minute before the halfway point

Sear in a non-stick skillet for the time length based on your desired doneness, referring to the Cooking Times Charts below.
Rest steaks.

Rest your steaks for 5–10 minutes before serving

Rest your steaks for 5–10 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature should match the temperature of your desired level of doneness, as listed in the Measuring Doneness Chart below.

Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

Steak Cooking Times on the Stove

For steak cooking times on the Stove, the chart below is based on the thickness of the steak and your desired doneness. Select your level of steak doneness from rare, medium-rare, medium, or medium-well, and follow the recommended steak cooking times for the best results. We recommend using a meat thermometer and the steak doneness chart below for perfect steak doneness. Additionally, you can find cut specific steak cooking recommendations for each cut on our How To Cook Steaks page.


6–11 mins
1½ inches
12–14 mins
8–13 mins
1½ inches
14–16 mins
9–14 mins
1½ inches
15–17 mins
11–16 mins
1½ inches
17–19 mins

How to Cook Steaks by Cut

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