FREE 5-Ingredient Recipe EBook
- Why You Need My Pan Seared Steak Recipe
- Ingredients & Substitutions
- How To Sear Steak
- How Long To Cook Steak On The Stove?
- My Tips For Juicy Results
- Flavor Variations
- Storage Instructions
- Serving Ideas
- My Tools For This Recipe
- How To Cook Steak On The Stove Recipe card
- Recipe Reviews
There’s nothing quite like a perfectly pan seared steak. Many of my steak recipes use my classic stovetop-to-oven method, but some of you have asked me how to cook steak on the stove by itself. And when it’s just one of those days I’d rather skip the oven, this skillet method is a total winner. I’ve got easy tips and a time chart to help you step up your beef game effortlessly. Make this pan fried steak with me to make it perfectly juicy right on your stovetop!
Why You Need My Pan Seared Steak Recipe
- Perfectly seared every time – I’m talking juicy, tender inside and golden brown crust. It’s all about the right pan, heat, and timing. Make sure to check out my tips below!
- Quick and convenient – If you want to cook steak on the stove without having to turn on your oven or grill, my recipe is for you. And I’ll help you get your pan fried steak just right, all in less than 15 minutes.
- Versatile for any cut – My method works for any steak cut you’ve got, from New York strip to filet mignon to regular sirloin steak , as long as they’re about 1 inch thick.
Ingredients & Substitutions
Here I explain the best ingredients for my pan seared steak recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Steaks – I usually cook top sirloin steaks on the stove, as they’re the perfect balance of tenderness and affordability. But this method works with other 1-inch-thick cuts too, even high-end cuts like ribeye , strip steak, or porterhouse. Choose what fits your taste and budget! If you’ve got filet mignon, I recommend using my pan seared filet mignon recipe .
- Olive Oil – Searing steak requires pretty high heat, and olive oil can handle it. Avocado oil also works well.
- Butter – Just a tablespoon of butter towards the end ads so much flavor! This time I kept it simple with just regular unsalted butter , but you can also get a little fancy with compound butter .
- Salt & Pepper – I always use 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of steak for the perfect seasoning that lets the steak’s natural flavors shine.
How To Sear Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Dry and season liberally. Pat your steaks dry with paper towels — this is key to get that golden crust and juicy inside! Then, sprinkle both sides with salt and pepper.
- Cook steaks on the stove. Heat the olive oil a large cast iron skillet over medium-high heat until very hot. Arrange the steaks in the skillet in a single layer. Pan sear steaks, flipping with tongs every 30 seconds, until they reach your desired doneness. See my temp and time chart below to get perfect results!
- Add the butter in the last minute of cooking. Flip the steaks at least once to finish cooking in the butter. Make sure to only add it towards the end, so it doesn’t burn!
- Rest before slicing. Tent your pan seared steaks with foil and allow them to rest. Then, slice against the grain and serve. I like to serve with extra butter on top!
How Long To Cook Steak On The Stove?
My favorite way to enjoy steak is medium, so I cook steak on the stove until it hits 140 degrees F, which takes about 7-8 minutes total. If you prefer a different doneness, just check out my pan seared steak time chart.
*Note: These are the times and temperatures for when you’d remove the steak from the pan. The internal temp will rise another 5 degrees while resting.
My Tips For Juicy Results
- High-quality steak is key. I recommend sourcing your steaks from a local butcher. They often offer fresher and higher quality cuts than what you might find at grocery stores.
- Go for thicker steaks, but not super thick. 1 inch thick is the sweet spot for this pan seared steak recipe. Thicker steaks are more foregiving and don’t overcook as easily as 1/2-inch ones. But, it’s more challenging to cook steak on the stovetop without burning the outside when it’s very thick (1.5 to 2 inches). For those extra thick ones, I recommend either grilling steak or using my stovetop-to-oven method (see my sirloin steak recipe ).
- Bring your steaks to room temperature if you can. Setting it out 30 minutes before cooking helps it cook more evenly, so you get that perfect doneness from edge to edge.
- Turn on your stovetop fan. Even with a heat-safe oil and only adding the butter at the end, cooking steak on the stove can create smoke. The smoke detector definitely goes off if I forget to turn on the fan.
- Get your skillet and oil very hot. Searing a steak in a pan that isn’t hot enough will make you miss out on that delicious crispy crust! You’ll know it’s ready when the oil glides smoothly around the pan if you tilt it. This is also why I use and highly recommend my enameled cast iron skillet — nonstick pans won’t heat up as hot.
- Flipping frequently helps your steaks cook faster and more evenly. I don’t do this for my steaks that I’ll be transferring to the oven to finish, but when cooking steak completely on the stovetop, this gives me better results than just flipping once.
- Be careful not to overcook. For the best results, I always use my instant-read meat thermometer . (I use a probe for many steak recipes, but not for pan seared steak because you have to flip it constantly!) Check my temperature chart above to get the doneness you want. And don’t forget to remove your pan seared steaks immediately and let them rest to let the juices settle.
- Always cut against the grain. This breaks up the muscle fibers and gives you a more tender texture in every bite. I find it helpful to note the direction of the grain before cooking, as it’s easier to spot when the steak is raw.
Flavor Variations
I use the simple salt and pepper seasoning with a little butter most often, but you can also change it up:
- Marinade – Don’t think marinades are just for tough cuts; they can kick any steak up a notch. Try my steak marinade with coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning , garlic, salt, and pepper. Throw in some fresh rosemary or thyme for an extra flavor burst.
- Seasoning – Boost your steak’s flavor with my Montreal steak seasoning —or even my pork chop seasoning works great on beef! For the best flavor, rub it on and let it sit in the fridge uncovered overnight. You’ll get a beautifully seasoned crust when you pan-sear.
- Herbs Or Garlic – When you add the butter towards the end, toss in a few whole peeled garlic cloves and/or sprigs of hearty fresh herbs, such as rosemary or thyme. They’ll still get fairly dark and you won’t want to eat them, but they’ll infuse your pan seared steak with flavor! (See my bacon wrapped filet mignon for more detail on how to do this.)
Storage Instructions
- Store: Fresh steaks are best, but leftovers keep in the fridge for 3-5 days. Use them in my steak salad , or swap into my taco salad recipe .
- Reheat: One day when reheating my reverse sear steak , I came up with the perfect way to reheat any steak recipe. Just put them in a baking dish with a little broth, cover with foil, and warm at 250 degrees F for about 10 minutes.
- Freeze: Freezing pan seared steaks isn’t ideal as the texture changes, but you can freeze for up to 3 months and use in soups , sandwiches, salads , or casseroles.
Serving Ideas
Now that you know how to cook steak on the stove, the only question left is what to serve it with! As always, I’ve got lots of options for you to choose from:
- Toppings – If you’re not going with plain butter or garlic butter, try some sauteed mushrooms , caramelized onions , or a drizzle of chimichurri sauce or blue cheese sauce .
- Potatoes – You can’t go wrong with roasted potatoes , but I often make air fryer potatoes when I’m avoiding turning on the oven. For lighter options, try my mashed cauliflower or fried radishes .
- Vegetables – Air fryer asparagus or sauteed asparagus are my go-to veggie option with pan seared steak. For a classic steakhouse vibe, whip up my creamed spinach , sauteed broccoli , or fried brussels sprouts .
- Salads – A fresh salad is a great way to balance a hearty pan fried steak. I like a creamy cucumber salad or simple 10-minute arugula salad . My kids love sweeter options, like pomegranate salad or kale salad with maple dressing.
My Tools For This Recipe
- Cast Iron Skillet – The only pan I use to cook steak on the stove! It heats evenly and gives a fantastic sear. Plus, it’s enameled, so there’s no fuss with seasoning it.
- Meat Thermometer – It’s truly instant! And always accurate.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 4 8-oz Steaks (1 inch thick; choose quality cuts like ribeye, New York strip, filet mignon, or top sirloin) ▢
- 2 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 2 tbsp Olive oil ▢
- 1 tbsp Butter ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Pat the steaks dry with paper towels. Season both sides with salt and pepper. If you have time, let the steak sit at room temperature for 30 minutes , which will help with even cooking. (It’s okay to skip this if needed.)
- Heat the olive oil a large cast iron skillet over medium-high heat for 2-3 minutes , until very hot. The oil should slide around the pan easily when tilted. Have the butter ready next to the stove before you add the steaks.
- Arrange the steaks in the skillet in a single layer. (Cook in batches if they don’t all fit.) Cook the steaks, flipping every 30 seconds but not moving around in between. For 1-inch-thick steaks, the cook time is about 3-4 minutes for rare, 5-6 minutes for medium rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. Add the butter to the pan in the last 1 minute of cooking and flip the steaks at least once to finish cooking in the butter. The final internal temperature should be 120 degrees (49 degrees C) for rare, 130 degrees (54 degrees C) for medium rare, 140 degrees (60 degrees C) for medium, 150 degrees (66 degrees C) for medium well, or 160 degrees (71 degrees C) for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
- Remove the steaks from the pan right away to prevent overcooking. Tent with aluminum foil for 10 minutes to rest.
- Slice against the grain to serve. If desired, serve with an additional pat of butter on top.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 8-ounce steak
- Tips: Be sure to check out my recipe tips above for getting the perfect sear, cooking steaks evenly, and keeping every bite tender and juicy!
- Store: Leftover steak stays fresh in the fridge for 3-5 days.
- Reheat: Place steak in a dish with broth, cover with foil, and warm in the oven at 250 degrees F for 10 minutes.
- Freeze: Freeze for up to 3 months, but texture may change.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
How To Cook Steak On The Stove
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
How To Cook Steak On The Stove
Learn how to cook steak on the stove perfectly with my juicy, easy pan seared steak recipe and time chart. No oven or grill needed!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pan-seared-steak/
Ingredients
- 4 8-oz Steaks (1 inch thick; choose quality cuts like ribeye, New York strip, filet mignon, or top sirloin)
- 2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Butter
Instructions
- Pat the steaks dry with paper towels. Season both sides with salt and pepper. If you have time, let the steak sit at room temperature for 30 minutes , which will help with even cooking. (It’s okay to skip this if needed.)
- Heat the olive oil a large cast iron skillet over medium-high heat for 2-3 minutes , until very hot. The oil should slide around the pan easily when tilted. Have the butter ready next to the stove before you add the steaks.
- Arrange the steaks in the skillet in a single layer. (Cook in batches if they don’t all fit.) Cook the steaks, flipping every 30 seconds but not moving around in between. For 1-inch-thick steaks, the cook time is about 3-4 minutes for rare, 5-6 minutes for medium rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. Add the butter to the pan in the last 1 minute of cooking and flip the steaks at least once to finish cooking in the butter. The final internal temperature should be 120 degrees (49 degrees C) for rare, 130 degrees (54 degrees C) for medium rare, 140 degrees (60 degrees C) for medium, 150 degrees (66 degrees C) for medium well, or 160 degrees (71 degrees C) for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
- Remove the steaks from the pan right away to prevent overcooking. Tent with aluminum foil for 10 minutes to rest.
- Slice against the grain to serve. If desired, serve with an additional pat of butter on top.
Maya’s Recipe Notes
Serving size: 1 8-ounce steak
- Tips: Be sure to check out my recipe tips above for getting the perfect sear, cooking steaks evenly, and keeping every bite tender and juicy!
- Store: Leftover steak stays fresh in the fridge for 3-5 days.
- Reheat: Place steak in a dish with broth, cover with foil, and warm in the oven at 250 degrees F for 10 minutes.
- Freeze: Freeze for up to 3 months, but texture may change.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
