best steaks to make on the stove

The first thing that struck me about this Lodge Reversible Cast Iron Grill/Griddle 9.5″x16.75″ wasn’t its classic look but its incredible versatility. I’ve used it to sear steaks on the grill side and flip to the flat side for eggs or veggies—all on the same pan. It heats evenly and retains heat beautifully, ensuring your steak gets that perfect sear every time. Plus, the fact that it’s made without PFOA and PTFE reassures me it’s safe for family meals.

After testing its performance across direct stovetop heat, oven use, and even on campfires, I found its durability and even heat distribution truly stand out. Unlike lightweight nonstick pans, this cast iron delivers consistent results and improves with age. If you want a pan that handles big steaks, sears well, and lasts generations, this is it. Trust me, once you experience its power, you’ll never want to cook steaks any other way.

Top Recommendation: Lodge Reversible Cast Iron Grill/Griddle 9.5″x16.75″

Why We Recommend It: This product excels with its double-burner design, allowing for ample cooking space, and its reversible surface offers both grilling and griddling. It heats quickly and evenly, perfect for searing steaks. Unlike the slimmer nonstick options, its cast iron construction provides superior heat retention and durability. Being made in the USA, it’s built to last and handles high temperatures effortlessly, making it the best choice for making perfectly cooked steaks on the stove.

Best steaks to make on the stove: Our Top 5 Picks

• Lodge Reversible Cast Iron Grill/Griddle 9.5″x16.75 – Best for Versatile Cooking and High Heat
• ESLITE LIFE 11″ Nonstick Grill Pan for Indoor Cooking – Best for Easy Cleanup and Nonstick Performance
• ESLITE LIFE 11 Inch Nonstick Grill Pan Lid for Indoor – Best Lid for Indoor Grilling
• ESLITE LIFE 9.5″ Nonstick Grill Pan for Indoor Cooking – Best for Compact Indoor Grilling
• ESLITE LIFE 11″ x 17″ Nonstick Grill Pan for Indoor Cooking – Best for Larger Portions and Family Meals

What Characteristics Make a Steak Suitable for Stove Cooking?

Marbling plays a crucial role in the flavor profile of the steak. The fat content not only contributes to the richness of taste but also helps to keep the meat moist during the cooking process, making it ideal for quick, high-heat methods like stove cooking.

The cut of the steak influences both tenderness and flavor; ribeye is known for its rich taste and fat content, while filet mignon is prized for its tenderness. These cuts are more forgiving in terms of cooking times and methods, making them perfect for pan-searing.

Freshness is vital for achieving the best results. Steaks that are recently butchered will have better flavor, texture, and moisture, leading to a more satisfying meal when cooked on the stove.

Finally, seasoning is essential for enhancing the natural flavors of the steak. Steaks that can absorb and hold onto seasoning will deliver a more flavorful experience, making them ideal candidates for stove cooking where flavors can intensify quickly.

Which Types of Steaks Are Best for Pan-Searing?

The best steaks to make on the stove are those that have good marbling and can handle high heat for optimal flavor and texture.

• Ribeye: Known for its rich marbling, the ribeye steak is incredibly flavorful and tender. The fat content renders beautifully when pan-seared, creating a juicy and succulent bite that is hard to resist.
• New York Strip: This steak is prized for its balance of tenderness and flavor, with a robust beefy taste. It has a strip of fat along one side that adds to its juiciness, making it ideal for high-heat cooking methods like pan-searing.
• Filet Mignon: The filet mignon is one of the most tender cuts of beef, with a buttery texture that melts in your mouth. While it’s less flavorful compared to fattier cuts, its tenderness makes it a luxurious choice for a quick pan-sear.
• T-bone: The T-bone combines the tenderness of the filet mignon with the rich flavor of the New York strip, offering two textures in one cut. Its bone can also enhance the flavor during cooking, making it a great option for pan-searing.
• Flank Steak: Flank steak is a lean cut that is best when marinated and cooked quickly at high heat. It has a strong beefy flavor and, when sliced against the grain after cooking, can be incredibly tender and delicious.
• Skirt Steak: Similar to flank steak, skirt steak is known for its rich flavor and is often used in fajitas. Its loose grain allows it to absorb marinades well, and it cooks quickly, making it perfect for pan-searing.

Why Is Ribeye Considered One of the Best Steaks for the Stove?

Ribeye is considered one of the best steaks for the stove due to its rich marbling and tenderness, which allows it to cook evenly and develop a robust flavor when seared at high heat.

According to the USDA, ribeye steaks contain a higher fat content compared to other cuts, which contributes to their juiciness and flavor. The intramuscular fat, also known as marbling, melts during cooking, enhancing the steak’s taste and texture. This quality makes ribeye particularly well-suited for stovetop cooking methods, where achieving a good sear is essential for flavor development.

The underlying mechanism of why ribeye performs so well on the stove lies in the Maillard reaction, a chemical reaction that occurs when proteins and sugars in the meat are exposed to high heat. This reaction not only creates a desirable crust but also intensifies the steak’s flavor profile. The ample marbling in ribeye allows for a balance of fat and meat, which helps maintain moisture during cooking, resulting in a tender and flavorful steak that retains its juices even when cooked to higher temperatures.

How Does the Flank Steak Perform When Cooked on the Stove?

Flank steak is a versatile cut that performs well when cooked on the stove, especially when prepared with the right techniques.

• Flavor: Flank steak is known for its rich, beefy flavor, making it a favorite for many home cooks. Its pronounced taste pairs well with marinades and seasonings, enhancing the overall dish when cooked on the stove.
• Tenderness: While flank steak is lean and can be tougher than other cuts, proper cooking methods can result in a tender and juicy outcome. Cooking it quickly over high heat and slicing it against the grain are essential steps to ensure tenderness.
• Cooking Methods: Flank steak can be pan-seared, stir-fried, or even braised on the stove. Each method can bring out different textures and flavors; for instance, pan-searing creates a nice crust, while braising can infuse the meat with additional flavors.
• Cooking Time: Flank steak cooks relatively quickly, usually taking only 5-7 minutes per side on high heat for medium-rare. This quick cooking time helps retain the moisture and prevent it from becoming overly tough or dry.
• Versatility: This cut can be used in various dishes, from fajitas to salads, making it an excellent choice for stove cooking. Its ability to absorb marinades and spices allows it to complement a wide range of cuisines.

What Cooking Techniques Ensure Perfectly Cooked Steaks on the Stove?

The best cooking techniques for perfectly cooked steaks on the stove include:

• Searing: Searing involves cooking the steak at a high temperature to create a brown crust. This technique enhances flavor through the Maillard reaction, allowing the natural juices to be sealed in, resulting in a tender and flavorful steak.
• Basting: Basting is the process of spooning melted butter or pan juices over the steak while it cooks. This technique not only adds richness and moisture but also helps to develop a beautiful crust and enhances the overall flavor profile of the steak.
• Reverse Searing: Reverse searing is a method where the steak is first cooked at a low temperature until it reaches the desired internal temperature and then finished with a quick sear in a hot pan. This approach ensures even cooking and allows for precise control over doneness, delivering a perfectly cooked steak with a crispy exterior.
• Resting: Resting involves letting the steak sit for a few minutes after cooking before slicing. This technique allows the juices to redistribute within the meat, ensuring that each bite is juicy and tender, rather than losing moisture when cut immediately.
• Using a Meat Thermometer: A meat thermometer is an essential tool to ensure steak is cooked to the desired level of doneness. By checking the internal temperature, you can avoid overcooking or undercooking the steak, leading to perfectly cooked results every time.

How Can You Control Temperature for Different Steak Cuts?

The best steaks to make on the stove require careful temperature control to achieve the desired doneness.

• Filet Mignon: This cut is tender and lean, requiring a high heat for searing and a lower temperature for finishing.
• Ribeye: Known for its marbling, this steak can be cooked at a higher temperature to render the fat and enhance flavor.
• New York Strip: This cut benefits from medium-high heat for a good sear, followed by a slightly lower temperature to achieve the right doneness.
• T-bone: A combination of tenderloin and strip, it needs careful management of heat to ensure even cooking across both sections.
• Skirt Steak: This flavorful cut is best cooked quickly over high heat to maintain tenderness, often best served medium-rare.

Filet Mignon is best cooked quickly over high heat for a perfect sear, then finished on lower heat to maintain its delicate texture. The goal is to achieve a nice crust while keeping the inside tender and juicy, usually cooked to medium-rare.

Ribeye is rich in fat, which makes it flavorful and juicy. Cooking it at high temperatures allows the fat to render out, enhancing the steak’s rich flavor while achieving a desirable crust on the outside.

New York Strip steak has a good balance of tenderness and flavor, allowing for a medium-high heat sear that locks in juices. After searing, the temperature can be lowered to finish cooking, ensuring the steak is evenly done without overcooking the exterior.

T-bone steaks require a bit more attention due to the two different cuts it comprises. High heat is essential for searing the exterior, but the tenderloin side cooks faster than the strip side, so managing the heat carefully is crucial to avoid overcooking one side.

Skirt Steak is best cooked quickly over high heat due to its thinness and fibrous texture. This method helps to achieve a nice char while keeping the inside juicy, making it ideal for dishes like fajitas or steak sandwiches, typically served medium-rare for optimal tenderness.

What Seasonings Should You Use for Flavoring Your Stove-Cooked Steaks?

The best seasonings for flavoring stove-cooked steaks enhance the natural flavors of the meat and create a delicious crust.

• Salt: Salt is essential for enhancing the natural flavors of the steak. It helps to tenderize the meat by breaking down proteins, making it juicier and more flavorful when cooked.
• Pepper: Freshly ground black pepper adds a spicy kick and complements the richness of the steak. Its bold flavor pairs well with the savory notes, creating a well-balanced taste profile.
• Garlic Powder: Garlic powder lends a robust aroma and depth of flavor to the steak without overpowering its natural taste. It caramelizes slightly when cooked, adding a delightful umami note.
• Onion Powder: Onion powder provides a sweet and savory flavor that enhances the overall taste of the steak. Its fine texture allows it to blend seamlessly with other seasonings, creating a balanced flavor profile.
• Smoked Paprika: Smoked paprika introduces a subtle smokiness that mimics the flavor of grilled meats. This seasoning adds a rich color and depth, making your steak not only taste great but also look appealing.
• Herbs (Rosemary or Thyme): Fresh or dried herbs such as rosemary or thyme add an aromatic quality to the steak. They complement the meat’s richness and can elevate the dish with their fragrant oils.
• Cayenne Pepper: For those who enjoy heat, cayenne pepper adds a spicy kick that can elevate the steak experience. Just a pinch can enhance flavors without overwhelming the palate, making it a great option for spice lovers.
• Steak Seasoning Blends: Pre-made steak seasoning blends can offer a convenient option that combines various spices and herbs. These blends are crafted specifically for enhancing the flavor of beef, providing a well-rounded taste experience with minimal effort.

What Are the Essential Tips for Achieving a Perfect Sear on Your Steak?

To achieve a perfect sear on your steak, consider the following essential tips:

• Choose the Right Cut: Selecting the best steaks to make on the stove can significantly affect the sear quality. Cuts like ribeye, New York strip, and filet mignon have good marbling, which helps create a flavorful crust when seared properly.
• Let It Come to Room Temperature: Allowing your steak to sit at room temperature for about 30 minutes before cooking helps it cook evenly. This prevents the outside from overcooking while the inside remains underdone, leading to a more consistent sear.
• Pat It Dry: Moisture on the surface of the steak can hinder the searing process. Use paper towels to pat your steak dry thoroughly, ensuring that the Maillard reaction occurs, which creates that beautiful brown crust.
• Use a Hot Pan: Preheating your pan is crucial for a perfect sear. A cast iron skillet or stainless steel pan works best; heat it over medium-high heat until it’s very hot, which will help achieve a nice caramelization on the steak’s surface.
• Oil the Steak, Not the Pan: Applying oil directly on the steak rather than in the pan can help prevent excessive smoke and ensures even coverage. Use a high smoke point oil, like canola or grapeseed oil, to maintain a stable cooking environment.
• Don’t Overcrowd the Pan: Cooking too many steaks at once can lower the pan’s temperature, leading to steaming instead of searing. If you have multiple steaks, cook them in batches to maintain optimal heat and achieve that perfect crust.
• Don’t Move the Steak Too Much: Allow your steak to sear without moving it for a few minutes. This helps form a crust; flipping too frequently can prevent even browning and lead to a less appealing texture.
• Use a Meat Thermometer: To ensure your steak is cooked to your desired doneness, utilize a meat thermometer. This tool helps you avoid overcooking while achieving the perfect internal temperature, enhancing both flavor and tenderness.
• Rest the Steak: After cooking, allow your steak to rest for at least 5 minutes. Resting redistributes the juices throughout the meat, resulting in a juicier and more flavorful steak when you cut into it.

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