Chef K.C. Gulbro’s Stovetop Steak
Food and Drink

Courtesy of Chef K.C. Gulbro

Chef K.C. Gulbro’s Stovetop Steak

"One of the best ways to cook a steak is on your stovetop– cooks have been doing this for generations! Here is how I like to do it."

Cook Time: 20 minutes


Steak of your choice


Herbs– rosemary, thyme, garlic and a shallot

Large spoon

Cast iron pan

White wine (optional)

Pre-roasted potatoes (optional)

Get a flame going under your cast iron pan (or stainless steel, if that’s what you have). Allow the pan to get really hot. Throw in however much butter your heart desires. When it starts to cover the pan, add the steak. Add in some rosemary, thyme, garlic and shallots. Let them get tender as the steak cooks.

Use a large spoon to start scooping the butter & herb mixture on top of the steak. Coat the steak evenly and often for about 5 minutes.

Flip the steak. As the steak makes contact with the pan, you will get a beautiful sear. Do not turn the steak much, maybe twice, but be sure to baste it often.

Finish in the oven at 450 degrees for about 10-12 minutes, basting every so often, to desired temperature. I baste both sides while in the oven.

When the steak is done, take it out of the pan and let it rest for 5 to 10 minutes (depending on the steak’s thickness).

Then to the pan add some white wine and room temperature butter to deglaze it, then toss in some pre-roasted potatoes to soak up the sauce for a tasty side.