How to Cook the Perfect Steak on the Stove #steak #perfectsteak

I once read that every chef should learn to perfect a roast chicken, a steak, a salad, and a chocolate cake.

I rely on Cook’s Illustrated (great magazine) for a perfect roast chicken, and now I’ll share my secrets to cooking the perfect grass fed steak at home on your stovetop.

This is especially useful if you don’t have a grill or if you want a steak in a hurry. You’ll be surprised just how fast, easy, and delicious it is.


  • 1 - 4 eight ounce grass fed strip steaks or ribeyes (can cook in batches if necessary)
  • 1-2 tbsp Kerrygold butter
  • Handful of freshly chopped herbs you like: tarragon, thyme, chives, for example
  • sea salt
  • freshly ground black pepper


  1. Let the steaks come to room temp for about an hour prior to cooking.
  2. Chop any fresh herbs you are using. You can use the herbs for a compound butter or to sprinkle over the finished steak.
  3. Rub steaks on both sides with olive oil and coat both sides liberally with sea salt and pepper.
  4. Heat skillet over high heat (but not full blast) for at least 5 minutes. I recommend cast iron.
  5. Drop about 1-2 tbsp kerrygold (depending on skillet size) and let it melt. It will smoke, but don't let it brown too much.
  6. Place steaks in the skillet and let them cook undisturbed for 2-4 minutes depending on thickness and how done you want it. It should have a nice crust on the cooked side when you flip it.
  7. Flip and cook an additional 1-4 minutes until desired doneness.
  8. Remove and let rest for about 10 minutes. If using compound butter, put a pat on top after you remove steaks while they're resting, or sprinkle with the fresh herbs.
  9. Plate and enjoy!