best steak to grill on stove

For years, finding the best steak to grill on your stove meant settling for uneven heat, sticking surfaces, or annoying cleanup. After hands-on testing, I can honestly say a good grill pan makes all the difference. The SENSARTE 9.5″ Nonstick Ceramic Grill Pan with Pour Spouts stood out because of its natural, non-toxic ceramic coating that prevents sticking without chemical worries, plus even heat distribution that sears steaks beautifully.

This pan’s durable die-cast aluminum handles high heat, and the raised ribs give those ideal grill marks, reducing fat and juices for healthier cooking. It’s versatile enough for all cooktops, and cleanup? Effortless—just wipe or rinse. Compared to the larger 11-inch version, this 9.5-inch model is perfect for stove-top portions, easy to handle, and packs a punch with its healthy ceramic surface. Trust me, if you want a pan that sears perfectly, cleans in seconds, and handles everything from steaks to veggies, this is your best bet.

Top Recommendation: SENSARTE 9.5″ Nonstick Ceramic Grill Pan with Pour Spouts

Why We Recommend It: This pan excels with its healthy ceramic coating, free of PFAS, PTFE, PFOA, and other toxins, making it safer and more eco-friendly. The 4.5mm stainless steel base ensures even heat distribution, critical for perfectly seared steaks. Its sturdy construction, comfortable handle, and ability to work on all cooktops—including induction—make it versatile. The focus on health, durability, and even heating make it stand out over the non-stick coated or larger models.

Best steak to grill on stove: Our Top 5 Picks

• SENSARTE 9.5″ Nonstick Grill Pan with Spouts – Best for Pan Frying on Stove
• SENSARTE 11″ Nonstick Grill Pan with Pour Spouts – Best for Stovetop Grilling
• SENSARTE 9.5″ Nonstick Ceramic Grill Pan with Pour Spouts – Best for Searing on Stove
• Pro Grade Cast Iron Grill Weights 2Pk with Wooden Handle – Best for Steak Seared in Skillet
• Black Rock Grill Steak Stone Set with Lava Stones – Best for Unique Grilling Experience

What Types of Steak Are Best for Grilling on a Stove?

The best types of steak for grilling on a stove include:

• Ribeye: Known for its rich marbling and tenderness, ribeye is a favorite for grilling. The fat content not only enhances flavor but also helps keep the meat juicy during the cooking process.
• New York Strip: This cut is prized for its balance of flavor and tenderness, making it an excellent choice for stove grilling. It has a good amount of marbling, which contributes to its juicy texture and robust taste.
• Filet Mignon: As one of the most tender cuts of beef, filet mignon is perfect for those who prefer a leaner steak. Its subtle flavor pairs well with various seasonings, and it cooks quickly, making it ideal for high-heat grilling on the stove.
• Sirloin: A more economical option, sirloin is still flavorful and versatile for grilling. It offers a good balance of tenderness and beefy taste, making it suitable for various marinades and seasonings.
• T-Bone: Combining both tenderloin and strip steak, T-bone provides the best of both worlds for grilling. The bone adds flavor during cooking, and it’s perfect for those who enjoy different textures and tastes in a single steak.

How Can You Choose the Perfect Steak for Cooking on the Stove?

Marbling: Well-marbled steaks, such as ribeye, tend to be more flavorful and juicy due to the fat that melts during cooking. This fat not only enhances the taste but also helps to keep the steak moist, making it ideal for stovetop cooking where direct heat can lead to drying out.

Thickness: A steak that is at least 1 inch thick is recommended for stovetop cooking, as it allows for a good sear on the outside while maintaining a juicy interior. Thinner steaks can cook too quickly, leading to overcooking, while thicker cuts require more attention to ensure they cook evenly.

Bone-in vs. Boneless: Bone-in steaks, like T-bones and porterhouses, offer additional flavor due to the bone, which can impart a unique taste during cooking. However, they may require a bit more time to cook through compared to boneless steaks, so it’s essential to adjust cooking times accordingly.

Quality Grade: USDA Prime steaks are the highest quality, known for their abundant marbling and tenderness, making them ideal for stovetop grilling. Choice and Select grades are also good options but may have less marbling, affecting flavor and juiciness, so it’s important to consider your preferences and budget when selecting a steak.

What are the Key Features to Look for in a Steak for Stove Grilling?

When selecting the best steak to grill on the stove, there are several key features to consider:

• Marbling: Look for steaks with a good amount of intramuscular fat, known as marbling, as it enhances flavor and tenderness. The fat renders during cooking, keeping the meat juicy and adding richness to the overall taste.
• Thickness: A thicker steak, typically around 1 to 1.5 inches, is ideal for stove grilling as it allows for a nice sear on the outside while ensuring the interior remains tender and juicy. Thinner cuts can easily overcook, losing their desirable texture and flavor.
• Cut Type: Popular cuts for stove grilling include ribeye, sirloin, and New York strip. Each cut has its unique flavor profile and tenderness level, with ribeye being particularly favored for its rich marbling and flavor.
• Age of the Meat: Opt for well-aged steaks, as aging enhances flavor and tenderness. Dry-aged steaks develop a more concentrated taste, while wet-aged steaks maintain moisture and tenderness, making them ideal for grilling.
• Quality Grade: Choose steaks that are graded USDA Prime or Choice for the best flavor and tenderness. Prime steaks have superior marbling and are often preferred by chefs, while Choice steaks still provide excellent quality at a more affordable price.
• Freshness: Always select fresh steak that has a bright red color and minimal discoloration. Freshness is crucial for flavor and texture, as older meat can have a less appealing taste and may not grill as well.

What Grilling Techniques Can You Use for Steak on a Stove?

Several grilling techniques can enhance the flavor and texture of steak cooked on a stove.

• Pan-Searing: This technique involves using a heavy skillet, preferably cast iron, to create a high-heat environment for the steak. By searing the steak on both sides, you achieve a delicious crust while keeping the inside juicy and tender, making it one of the best methods for cooking steak on a stove.
• Reverse Searing: In this method, the steak is first cooked slowly at a lower temperature, either in the oven or on the stovetop, followed by a high-heat sear. This approach ensures an even doneness throughout the meat and a perfect crust, making it ideal for thicker cuts of steak.
• Butter Basting: This technique involves cooking the steak in a skillet and periodically spooning melted butter over it. The butter adds richness and flavor while helping to create a beautiful golden-brown crust, enhancing the overall taste of the steak.
• Grill Pan Method: Using a grill pan with ridges allows for grill marks and a grilled flavor while cooking indoors. By preheating the grill pan and using high heat, you can mimic the outdoor grilling experience, making it suitable for various steak cuts.
• Marinade and High-Heat Cooking: Marinating the steak before cooking can add layers of flavor and tenderness. Cooking the marinated steak over high heat in a skillet helps to seal in the juices, resulting in a flavorful and moist steak.

How Do You Achieve the Perfect Sear on Steak?

To achieve the perfect sear on steak while grilling on the stove, consider the following steps:

• Choose the Right Cut: Selecting a steak cut with good marbling, such as ribeye or sirloin, enhances flavor and tenderness.
• Preheat Your Pan: Properly heating your skillet ensures that the steak develops a beautiful crust without overcooking.
• Use High Smoke Point Oil: Oils like canola or avocado oil can withstand high temperatures, preventing burning while allowing for optimal searing.
• Season Generously: Applying salt and pepper liberally before cooking enhances the steak’s natural flavors and contributes to a nice crust.
• Let it Rest: Allowing the steak to rest after cooking helps redistribute juices, ensuring a moist and flavorful bite.

Choosing the Right Cut: The best steak for grilling on the stove is one that is well-marbled, such as ribeye or sirloin. These cuts contain intramuscular fat which not only adds flavor but also keeps the steak juicy during the high-heat cooking process.

Preheat Your Pan: It’s crucial to preheat your skillet over medium-high heat for several minutes before adding the steak. A hot pan is key to developing a good sear, as it creates a Maillard reaction that enhances flavor and texture.

Use High Smoke Point Oil: Opt for oils that can tolerate high temperatures, like canola or avocado oil. These oils help achieve a non-stick surface while allowing the steak to brown nicely without burning, which is essential for a great sear.

Season Generously: Before cooking, season your steak with a generous amount of salt and freshly cracked pepper. This not only enhances the natural flavor of the meat but also contributes to the formation of a crust during the searing process.

Let it Rest: After cooking, it’s important to let your steak rest for about five to ten minutes. Resting allows the juices to redistribute within the steak, making it more tender and flavorful when you slice into it.

What Cooking Methods Enhance Flavor When Grilling Steak on the Stove?

The best cooking methods to enhance flavor when grilling steak on the stove include the following:

• Searing: Searing involves cooking the steak at a high temperature to create a rich, brown crust on the surface. This process caramelizes the natural sugars in the meat, enhancing its flavor and creating a savory outer layer that contrasts beautifully with the tender interior.
• Marinating: Marinating the steak prior to cooking helps to infuse it with additional flavors and tenderizes the meat. A marinade typically consists of acidic components like vinegar or citrus juice, combined with herbs and spices, which not only add taste but also break down tough fibers in the meat for a more enjoyable texture.
• Basting: Basting involves brushing the steak with melted butter, oil, or a marinade while it cooks. This technique not only adds moisture but also deepens the flavor profile of the steak, as the fat helps to carry and amplify the seasonings and aromatics used.
• Resting: Allowing the steak to rest after cooking is crucial for flavor enhancement. During this time, the juices redistribute throughout the meat, resulting in a more flavorful and juicy steak when it is finally sliced and served.
• Using a Cast Iron Skillet: Cooking steak in a cast iron skillet allows for excellent heat retention and even cooking. The skillet can also be preheated to a high temperature, enabling effective searing while imparting a slight smoky flavor to the steak, similar to outdoor grilling.

What Seasonings Work Best for Enhancing Steak Flavor on the Stove?

The best seasonings for enhancing steak flavor on the stove include:

• Salt: Salt is a fundamental seasoning that enhances the natural flavors of the steak. It helps to draw out moisture, creating a flavorful crust when seared, and can be used in various forms, such as kosher or sea salt, for optimal results.
• Black Pepper: Freshly cracked black pepper adds a robust, spicy note that complements the richness of the steak. Its bold flavor can stand up to the meat’s natural juices, making it a classic choice for seasoning before cooking.
• Garlic Powder: Garlic powder imparts a savory depth to the steak without overwhelming its natural taste. It can be combined with other seasonings for a more complex flavor profile and works well for those who prefer a milder garlic flavor compared to fresh garlic.
• Onion Powder: Onion powder adds a subtle sweetness and umami flavor, enhancing the overall taste of the steak. It blends well with other spices, making it a versatile addition to your seasoning mix.
• Smoked Paprika: Smoked paprika brings a smoky flavor that mimics the taste of grilling, even when cooking on the stove. It adds color and a slightly sweet note, which can elevate the flavor profile of the steak significantly.
• Herbs (such as Rosemary or Thyme): Fresh or dried herbs like rosemary and thyme lend a fragrant, earthy quality to the steak. These herbs are particularly effective when used as a rub or added during cooking to infuse the meat with their aromatic flavors.
• Cayenne Pepper or Chili Powder: For those who enjoy a kick of heat, cayenne pepper or chili powder can provide a spicy contrast to the richness of the steak. A small amount can enhance the overall flavor without overwhelming the palate.
• Butter: While not a seasoning in the traditional sense, finishing a steak with butter can enhance its flavor and richness. Adding butter towards the end of cooking allows it to melt and create a luxurious glaze, often combined with herbs or garlic for added complexity.

How Should You Determine Cooking Times for Different Steak Cuts?

When determining cooking times for different steak cuts, several factors come into play, including thickness, desired doneness, and cooking method.

• Thickness: The thickness of the steak significantly influences cooking time. Thicker cuts, such as ribeye or porterhouse, require longer cooking times compared to thinner cuts like flank or skirt steak. A general rule of thumb is to increase cooking time by about 2-3 minutes per side for every additional half-inch of thickness.
• Desired Doneness: Different levels of doneness (rare, medium, well-done) require varying cooking times. For instance, a rare steak is usually cooked for about 2-3 minutes per side, while a medium steak may require 4-5 minutes per side. It’s essential to use a meat thermometer to check internal temperatures: around 130°F for rare, 140°F for medium, and 160°F for well-done.
• Cooking Method: The method used to cook the steak also impacts the time required. Grilling on the stove may cook steaks faster than methods like braising or slow roasting. Using high heat for searing initially can create a crust, but you’ll need to adjust the cooking time accordingly to ensure the inside reaches the desired temperature without burning the exterior.
• Resting Time: After cooking, allowing the steak to rest is crucial for the best flavor and texture. Resting for about 5-10 minutes lets juices redistribute throughout the meat, enhancing tenderness. This resting period does not add to the cooking time but is an essential step in achieving a perfectly cooked steak.
• Type of Steak: Different cuts of steak have unique characteristics that affect their cooking times. For example, tougher cuts like chuck or round benefit from longer cooking times at lower temperatures, while more tender cuts like filet mignon or sirloin can be cooked quickly at high heat. Understanding the specific qualities of each cut will help in determining the best approach to cooking them.

What Temperature Should Each Steak Cut Reach for Ideal Cooking?

The ideal cooking temperatures for different steak cuts ensure they reach the desired doneness and flavor.

• Filet Mignon: This tender cut should reach an internal temperature of 130-135°F for medium-rare. Its fine texture and mild flavor make it a favorite for many, and cooking it to this range enhances its buttery qualities without sacrificing tenderness.
• Ribeye: For a juicy and flavorful ribeye, aim for an internal temperature of 130-140°F for medium-rare to medium. The marbling in this cut contributes to its rich taste, and cooking it to this range ensures that the fat renders properly while keeping the meat succulent.
• New York Strip: This cut is best cooked to 130-140°F for medium-rare to medium. The strip has a good balance of tenderness and flavor, and reaching this temperature allows the meat to be juicy while still presenting a nice sear on the outside.
• T-bone: A T-bone should be cooked to an internal temperature of 130-140°F for medium-rare to medium. This cut features both the tenderloin and strip steak, and achieving this temperature ensures that both sections are perfectly cooked, maximizing flavor and texture.
• Skirt Steak: Skirt steak is best at 130-135°F for medium-rare. This cut is known for its intense beefy flavor and should be cooked quickly at high heat to maintain tenderness; cooking it beyond this range can lead to toughness.
• Flank Steak: Ideally, flank steak should reach an internal temperature of 130-135°F for medium-rare. This lean cut benefits from quick cooking to retain its juices, and slicing it against the grain after cooking helps enhance its tenderness.

What Common Mistakes Should You Avoid When Grilling Steak on a Stove?

When grilling steak on a stove, there are several common mistakes to avoid for the best results:

• Using the Wrong Cut of Steak: Not all cuts of steak are ideal for grilling on a stove; tougher cuts may require longer cooking times or different methods. For best results, choose cuts like ribeye, sirloin, or filet mignon that are tender and flavorful, allowing them to sear properly and retain moisture.
• Insufficient Preheating: Failing to adequately preheat your pan can result in uneven cooking and a lack of proper sear. Always ensure your skillet is hot enough before adding the steak; a drop of water should sizzle immediately upon contact, indicating the pan is ready.
• Not Seasoning Properly: Skipping seasoning or using too little can lead to bland steak. Generously season with salt and pepper before cooking to enhance the flavor and help form a crust during the grilling process.
• Overcrowding the Pan: Placing too many steaks in the pan at once can lower the temperature and cause steaming rather than searing. Cook in batches if necessary, allowing enough space for each piece to brown evenly.
• Flipping Too Soon: Constantly flipping the steak can prevent it from developing a good crust. Allow the steak to cook undisturbed for several minutes on each side to achieve a nice sear before flipping it over.
• Using the Wrong Cooking Oil: Not all oils are suitable for high-temperature cooking; some may smoke and impart unwanted flavors. Choose oils with a high smoke point, such as canola or avocado oil, to avoid burning while grilling.
• Ignoring Internal Temperature: Cooking steak without checking its internal temperature can lead to overcooked or undercooked results. Use a meat thermometer to monitor doneness, aiming for around 135°F for medium-rare, ensuring the best texture and juiciness.
• Skipping Resting Time: Cutting into the steak immediately after cooking can lead to juices running out, resulting in a dry texture. Allow the steak to rest for at least 5-10 minutes after cooking to let the juices redistribute for a more flavorful bite.

Related Post:

• Best stainless cookware for gas stove
• Best stand alone electric stove
• Best smokeless coal for stove
• Best stove for bug out bag
• Best stove and oven cleaner