Cooking steak on a gas stove is a straightforward process that can result in delicious, juicy steaks with a nice sear. Here's a step-by-step guide to help you:
Ingredients:
- Steak (choose your favorite cut, such as ribeye, sirloin, or filet mignon)
- Salt
- Pepper
- Olive oil or vegetable oil
- Optional: Garlic, butter, and herbs for added flavor
Equipment:
- Gas stove
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer (optional but recommended)
Instructions:
Choose a good cut of steak: Look for steaks with marbling (intramuscular fat) as it enhances the tenderness and flavor.
Take the steak out of the refrigerator: Allow the steak to come to room temperature for about 30 minutes before cooking. This helps to ensure even cooking.
Season the steak: Pat the steak dry with paper towels to remove any excess moisture. Season both sides of the steak generously with salt and pepper. You can also add additional seasonings if desired.
Preheat the pan: Place a cast iron skillet or heavy-bottomed pan on the gas stove and turn the heat to medium-high. Allow the pan to preheat for a few minutes until it's hot. You can test the heat by sprinkling a few drops of water on the pan – they should sizzle and evaporate quickly.
Add oil to the pan: Once the pan is hot, add a high-heat cooking oil such as olive oil or vegetable oil. Tilt the pan to coat the surface evenly.
Sear the steak: Carefully place the seasoned steak onto the hot pan. Let it sear on one side without moving it for about 2-4 minutes, depending on the thickness and your desired level of doneness. Thicker steaks may require a longer cooking time. For a medium-rare steak, aim for an internal temperature of around 130°F (54°C).
Flip the steak: Use tongs to flip the steak to the other side. Allow it to sear for another 2-4 minutes.
Optional: Add butter, garlic, and herbs: For extra flavor, you can add butter, crushed garlic, and herbs (like thyme or rosemary) to the pan during the last minute of cooking. Tilt the pan and baste the steak with the melted butter and aromatics.
Check the doneness: If you have a meat thermometer, insert it into the thickest part of the steak to check the internal temperature. The following are approximate internal temperatures for doneness:
- Rare: 125°F (52°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C) and above
Rest the steak: Once the steak reaches your desired doneness, remove it from the pan and place it on a cutting board or a plate. Allow it to rest for about 5 minutes. This helps the juices redistribute, resulting in a juicier steak.
Slice and serve: After resting, slice the steak against the grain (the direction of the muscle fibers) to ensure tenderness. Serve it with your favorite sides and enjoy!
Remember that cooking times may vary depending on the thickness of the steak and the heat of your gas stove, so it's essential to keep an eye on it while cooking. With a little practice, you'll master the art of cooking steak on a gas stove to perfection.