You can consistently get a perfectly cooked stovetop steak using this easy three-step method. Cooked to your preferences.
Breaking conventional steak-cooking wisdom results in better steak. What if I told you the best stovetop steak of your life can be enjoyed in as little as 45 minutes, with only four extra ingredients and 15 minutes of hands-on cooking?
I can say without a doubt that the most foolproof way to cook a steak on the stovetop only needs three steps when you really want a simple, no-fuss dish with a crisp crust and juicy center. With a few key suggestions, this straightforward three-step method will consistently produce a perfectly cooked stovetop steak with a tender buttery flavor that is cooked to your preferences.
Cooking Times For A 2 Inch Thick Steak
Steaks should always be completely thawed before cooking. Season them well before you start grilling. For one to two minutes on each side, sear on high heat, and then sear the edges. Move the meat to indirect heat after searing is finished to finish cooking. 1 minute before the chosen halfway point in the cooking time, turn the steaks.
Use a meat thermometer or become familiar with the feel and appearance of a steak to determine how well it has been cooked.
Gas Grill
Charcoal Grill
Oven
Broiler
Rare
18-20 mins
18-20 mins
10-12 mins
17-20 mins
Medium-Rare
20-22 mins
20-22 mins
12-14 mins
19-21 mins
Medium
22-24 mins
22-24 mins
14-16 mins
21-23 mins
Medium-Well
24-26 mins
24-26 mins
16-18 mins
23-25 mins
How To Reverse Sear A 2 Inch Thick Steak Like A Pro
A thick 2-inch steak is best prepared in a restaurant using a reverse sear, but you can do it at home as well. The best part about it is that you can cook the steak in any oven at very low heat. It’s just 275°F. Then you sear the steak in a cast iron skillet over high heat. Additionally, since the interior of the steak is cooked first, there is no need to let the meat rest after searing; instead, you can consume it immediately. Because the oven temperature is so low, there is also less chance that the meat will be overcooked.
Start by completely thawing your steak. If your steak is frozen, this can easily take 3-4 hours. A 2 inch thick cut of steak is fat so it takes a while for the center to thaw. When in doubt, give it an extra hour. You can check the meat by sticking a thin skewer through the center.
Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
Dry the meat if it’s been thawed to remove surface water. I pat it down with a paper towel.
Season your steaks. I recommend a generous amount of coarse salt and some pepper. Season the edges of the meat too.
If your using butter, now’s the time to cover your steak.
This is also the time to apply marinades to the steak.
Preheat the oven to 275°F. Place steaks on a wire rack over a baking sheet.
Place your baking sheet on the center rack of the oven. Cook your meat until its internal temperature reaches 10°F lower than the desired final temperature.
Remove the steak from the oven and let it rest for 5-10 minutes. Cover it lightly with foil.
Preheat a cast-iron skillet over high heat until it’s very hot. I like my skillets to reach around 600°F but if you can’t get to that heat don’t worry. Just get it as hot as possible. A hot skillet delivers the best sear.
Add some butter or oil and sear your steaks for about a minute on each side.Then sear the edges of the steak too.
The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
A sear will give your steaks a beautiful rich golden brown color and a wonderful flavor that’s typically associated with grilled steaks.
Serve the steak immediately after removing it from the heat. A reverse sear is different than other ways to cook steak, cooking the steak on low heat first doesn’t draw the juices to the surface so resting time isn’t needed.
How To Cook 2 Inch Thick Steak On The Grill
One of the best ways to prepare a thick steak, in my opinion, is to cook it on a grill. A thick steak can be seared and have excellent grill marks at high temperatures. That’s something you can’t do in a pan or skillet. Additionally, if you’re using charcoal, it’s impossible to replicate the flavor of grilled steak using other cooking techniques.
Start by completely thawing your steak. If your steak is frozen, this can easily take 3-4 hours. A 2 inch thick cut of steak is fat so it takes a while for the center to thaw. When in doubt, give it an extra hour. You can check the meat by sticking a thin skewer through the center.
Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
Dry the meat if it’s been thawed to remove surface water. I pat it down with a paper towel.
Season your steaks. I recommend a generous amount of coarse salt and some pepper. Season the edges of the meat too.
If your using butter, now’s the time to cover your steak.
This is also the time to apply marinades to the steak.
Preheat the grill before you start cooking the meat.
Place steaks over the hottest part of the grill and sear both sides for 1-2 minutes. A 2 inch thick piece of steak has fat edges so sear them too.
Then move the steak to medium heat and continue to grill. Reference the cooking chart for times.
For the perfect medium-rare 2 inch thick steak, grill for 18-20 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
Preheat on high. Sear both sides for 1-2 minutes. Then sear the edges of the meat.
Reduce to medium heat and continue to grill. Reference the cooking chart for times.
For the perfect medium-rare 2 inch thick steak, grill for 18-20 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
Rest your steaks for 5-10 minutes before serving. Cover them lightly with foil. The temperature of the meat will continue to rise about 5°F during this time. This is called “carryover cooking”. The final temperature should read 135°F.
Resting steak is important because the heat pulls juices in the meat toward the surface. If you slice into the steak immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Letting your steak rest will give the juices time to settle throughout the meat, keeping it moist and flavorful.
