One great way to cook a steak includes searing and finishing the steak in the oven. This method is particularly useful in the winter, when grilling outside may be out of the question because it's too cold. Searing before baking will lock in the meat's natural juices. However, you can cook steaks in the oven without searing beforehand. Cooks have developed numerous methods and tricks for cooking steaks in the oven.
- Skill level:
Things you need
- Iron skillet
- Meat brush
- Meat thermometer
- Baking tray
- Spice mill
- Aluminium foil
Preheat an oven to 204 degrees C. Heat a cast-iron skillet until very hot over the stove. Brush a thick-cut fillet mignon with vegetable oil. Roll the steaks in a mixture of herb sea salt and cracked pepper. Coat all sides of the steak.
Place the steak in the hot skillet. Sear the steak evenly on all sides, about 2 minutes per side. Top the steak with 1 tbsp of butter.
Place the skillet in the oven. Cook the steak until it reaches 51.7 degrees Cor medium rare after inserting an instant-read meat thermometer. Remove the steak and allow to rest for 10 minutes.
Ask your butcher to cut a steak, such as a Porterhouse cut, at least 2 inches thick. Place the steak on a heavily rimmed baking tray. Brush the steak with 1 tbsp olive oil. Season the steak. Rub a spice mix into the steak. "Bon Appétit" magazine recommends a coriander spice rub made from coriander seeds, whole peppercorns, fresh thyme, fresh rosemary and coarse kosher salt. Grind the spices in a spice mill or food processor.
Preheat the oven to 232 degrees C. Roast the steaks in the oven for 20 to 30 minutes. Check the desired doneness with a meat thermometer.
Insert a meat thermometer into the thickest part of the steak. When the thermometer registers 51.7 degrees C, the meat is cooked to rare. Remove from the pan and place on a cutting board. Allow the steak to sit for 10 minutes covered before slicing.
Chose a meat cut for an oven broiling method. Ask your butcher to cut a New York strip steak or boneless ribeye steak. Set the oven to its broil setting.
Place the steak on an aluminium foil-lined baking pan. Brush with canola. Season with salt and pepper.
Place the steak in the oven and allow it to cook until the first side is cooked to the desired doneness, or about five minutes. The steak should sit two to four inches from the oven's heat source. Using a pair of spring-loaded tongs, flip the meat after pulling the oven rack out. Total cooking time should be between eight and 10 minutes, depending on the thickness of the steak.
Tips and warnings
- Make sure the steaks are completely dry before seasoning.
- Allow the meat to come to room temperature for more even cooking.
- Avoid opening the oven while cooking.
- Avoid turning the meat too often.
- Avoid overcooking the meat.
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