I will be the first to admit that I am indeed a carnivore. I love a good steak after a long day at work, paired with garlic mashed potatoes, and steamed greens beans. Sure. I’ll enjoy the occasional main course spinach salad to stay in tune with my 5-Alive daily requirements. But nothing satisfies me more than a thick, juicy steak cooked just enough to garner that deliciously perfect pink inner layer. And today, I’m gonna show you how to cook the perfect stove-top steak . . . Churchill style.

Tips & Tricks, Dan Churchill Style

What’s that you say? You don’t have a grill? Let’s get two things straight: No. You don’t need an outdoor grill to cook the perfect steak, and no, you don’t have to turn on the oven, either. The trick to cooking the perfect stove top steak is to turn it often. And by often, I mean every 15-20 seconds (thanks for the tip @DanChurchill). But we’ll get into that later in the process.

Aren’t these steaks absolutely beautiful? I picked them up at Albertsons. They were prepackaged. But getting them fresh from your local butcher is always your best option.

Another tip for serving up the perfect stove top steak? Seasonings and setting time. Yup. Seasonings do wonders for a beautiful piece of meat. I’ve seen some recipes that call for 15 different seasonings. To me, that’s a waste of a perfectly good piece of meat. Nope. I use only five spices, two tablespoons each: freshly ground coffee, chili powder, paprika, brown sugar, and steak seasoning. Oh, and a dash each of sea salt and pepper for added taste (optional, of course).

Once you smother your steaks on both sides with the dry rub, place them in a resealable bag overnight in the refrigerator. This allows the meat to soak in all the flavors of the rub.

Before cooking your steaks, remove them from the refrigerator and let them sit at room temperature for no more than 30 minutes.

Music to my ears

Once you’re ready to cook these babies, let your skillet (preferably cast iron) get very hot , then drop in two tablespoons of olive oil, followed by your steaks. Ah! Hear that? Just listen to that sizzle. For the first turn, you’re gonna let the steaks brown for 45 seconds to a minute on each side.

Next, drop two tablespoons of butter into the pan to draw out the rest of the fat. Make sure the steaks are coated with butter on both sides.

Now, you’re gonna turn the steaks over every 30 seconds until the entire middle reaches a perfect pink – say, about five minutes. This is the most important step. This is how you get a perfectly cooked stove top steak.

And there you have it. Two beautifully, perfect pink steaks bursting with flavor and ready for your enjoyment.


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