Skillet-Cooked Steak, Step-by-Step
First, be sure you’re using a proper skillet. Use one that’s heavy and the right size for the amount of steak you’re cooking. A skillet that’s too large will cause the pan juices to burn. (These directions also apply to how to cook steak in a cast-iron skillet.)
Add the steaks to the hot skillet and reduce the heat to medium.Do not add any liquid and do not cover the skillet—you don’t want to steam the steaks.Cook for the time specified below in our section on how long to cook steaks in a skillet, turning occasionally.Cooking steak tip: If the steak is browning too quickly, reduce the heat to medium-low.
- Once your steak is cooked to the proper temperature, as tested with a meat thermometer, remove it from the skillet, tent with foil, and let it stand 5 minutes. That’s it. Your skillet-cooked steak is ready to eat.
How Long to Cook Steaks in a Skillet
How long to cook your steaks depends on the cut and thickness. Always check the temperature with a meat thermometer. Here are the times and temperatures you’ll need to cook your steak:
Boneless chuck-eye steak: ¾-inch-thick, 9 to 11 minutes; 1-inch-thick, 12 to 15 minutes (on a meat thermometer, 145°F medium rare to 160°F medium) Boneless top sirloin steak or top loin steak (strip): ¾-inch-thick, 10 to 13 minutes; 1-inch-thick, 15 to 20 minutes (145°F medium rare to 160°F medium) Boneless tri-tip steak (bottom sirloin): ¾-inch-thick, 6 to 9 minutes; 1-inch-thick, 9 to 12 minutes (145°F medium rare to 160°F medium) Cubed steak: ½-inch-thick, 5 to 8 minutes (160°F medium) Porterhouse or T-bone steak: ¾-inch-thick, 11 to 13 minutes; 1-inch-thick, 14 to 17 minutes (145°F medium rare to 160°F medium) Ribeye steak: ¾-inch-thick, 8 to 10 minutes; 1-inch-thick, 12 to 15 minutes (145°F medium rare to 160°F medium) Shoulder center steak (ranch): ¾-inch-thick, 9 to 12 minutes, turning twice; 1-inch-thick, 13 to 16 minutes, turning twice (145°F medium rare to 160°F medium) Shoulder top blade steak (flat iron): 6 to 8 oz.; 8 to 15 minutes, turning once or twice (145°F medium rare to 160°F medium) Tenderloin steak: ¾-inch-thick, 7 to 9 minutes; 1-inch-thick, 10 to 13 minutes (145°F medium rare to 160°F medium) Top loin steak: ¾-inch-thick, 10 to 12 minutes; 1-inch-thick, 12 to 15 minutes (145°F medium rare to 160°F medium)
