Lamb steaks are a delicious and hearty meat that can be prepared in various ways. Whether cooking lamb steaks on the stove, or on the grill, following some simple steps will ensure perfectly cooked and flavorful lamb steaks every time.
1. How To Cook Lamb Steaks on Stove
- 1 lamb steak, 1-1.5 inches thick
- 1/2 tbsp olive oil
- 1 tsp salt and freshly ground black pepper
- Fresh rosemary (optional)
- Butter (optional)
- Heavy skillet or grill pan
- Meat thermometer
Take the lamb steaks out of the refrigerator and allow to come up to room temperature, about 30 minutes. Pat them dry with paper towels.
Season the steaks liberally on both sides with salt and pepper. You can also rub finely chopped fresh rosemary over the steaks for added flavor. Press the seasoning into the meat.
Place a heavy skillet or grill pan over high heat. Allow it to get very hot, at least a few minutes.
Add just enough olive oil to lightly coat the bottom of the pan. Once the oil starts shimmering, add the steaks. Let them sear undisturbed for 2-3 minutes until a nice brown crust forms.
Flip the steaks over and sear the other side for another 2-3 minutes.
Reduce heat to medium and continue cooking to your desired doneness, about 2-5 more minutes per side. Use a meat thermometer to check internal temperature:
- For medium-rare: 135°F
- For medium: 145°F
- For well-done: 160°F
Right before removing from heat, add a tablespoon of butter and a sprig of rosemary to the pan. Tilt the pan and spoon the butter over the steaks continuously for about 1 minute.
Transfer steaks to a plate, tent loosely with foil and let rest 5-10 minutes before serving. The temperature will rise about 5°F as it rests.
For added flavor, try using a compound butter. Blend softened butter with minced garlic, rosemary, thyme and lemon zest and spread over the cooked lamb steaks after removing from the pan. Enjoy your seared lamb steaks hot off the stove!
2. How To Cook Lamb Steaks on Grill
- 4 lamb loin or ribeye steaks, 1 inch thick
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and freshly ground black pepper
- Gas or charcoal grill
- Meat thermometer
- Aluminum foil
Allow the lamb steaks to come up to room temperature, about 30 minutes. Pat dry.
Make a marinade. In a small bowl, mix the olive oil, garlic, rosemary and season with salt and pepper. Place lamb steaks in a baking dish and coat thoroughly with the marinade. Let marinate 15-30 minutes.
Prepare the grill for direct high-heat cooking over a hot fire. Scrape the grates clean and brush with oil.
Grill lamb steaks 4-5 minutes per side for medium-rare, up to 7 minutes per side for well-done. Use a meat thermometer to check doneness. Remove steaks at 135°F for medium-rare.
If flare-ups occur from lamb fat dripping, move steaks temporarily to cooler part of grill.
Once done grilling, wrap lamb steaks loosely in foil and allow to rest for 10 minutes before serving.
For extra flavor, try grilling slices of garlic bread or lemon wedges alongside the lamb on the hot grill.
The intense dry heat of the grill sears the outside of the lamb while cooking the inside perfectly. Letting the steaks rest after grilling allows the juices to redistribute evenly. Pair your grilled lamb steaks with mint sauce, chimichurri or salsa verde for bold, fresh flavors.
In summary, lamb steaks can be prepared using simple methods on the stovetop, or on the grill. Getting the interior to the proper doneness temperature while searing the exterior is the key. Letting the lamb rest afterwards ensures tender, juicy results. With simple seasoning and fresh herbs, lamb steaks make for a hearty, flavorful and healthy meal.