How To Cook Steaks In The Oven
Introduction
Cooking steaks in the oven offers a convenient and reliable way to achieve restaurant-quality results at home. This method, favored for its consistent heat distribution and ease of control, allows for precise cooking and flavorful outcomes. The oven’s gentle warmth ensures even doneness, making it ideal for thicker cuts or when searing isn’t feasible. From busy weeknights to elegant dinner parties, learning how to cook steaks in the oven provides a versatile culinary technique suitable for various occasions.
Ingredients
Steak: Ribeye, New York strip, sirloin, or tenderloin (approximately 1-1.5 inches thick) are all excellent choices. Olive Oil: Provides moisture and aids in searing. Salt: Kosher salt or sea salt enhances flavor. Black Pepper: Freshly ground black pepper adds a sharp, aromatic note. Optional: Garlic powder, onion powder, herbs (thyme, rosemary), or a favorite steak seasoning blend. Butter: Adds richness and flavor during the finishing stage (optional). Substitutions: Vegetable or canola oil can be used instead of olive oil. Garlic cloves can be used instead of garlic powder.
Preparation Steps
1. Pat the Steak Dry: Use paper towels to thoroughly dry the surface of the steak. This is crucial for achieving a good sear. 2. Season Generously: Liberally season the steak on all sides with salt and pepper. Don’t be shy; the seasoning will penetrate the meat during cooking. If using other seasonings, apply them evenly as well. 3. Let the Steak Rest: Allow the seasoned steak to sit at room temperature for 30-60 minutes. This helps the steak cook more evenly. 4. Preheat Oven: Preheat the oven to 400F (200C). If searing in the oven, preheat a cast-iron skillet in the oven as well. Tip: Seasoning the steak well in advance allows the salt to penetrate the meat, resulting in a more flavorful and tender steak.
Cooking Instructions
There are a few ways to cook steaks in the oven, depending on the desired result: Method 1: Reverse Sear 1. Preheat the oven to 275F (135C). 2. Place the seasoned steak on a wire rack set inside a baking sheet. 3. Cook in the oven until the steak reaches an internal temperature of 115-120F (46-49C) for rare, 125-130F (52-54C) for medium-rare, 135-140F (57-60C) for medium, 145-150F (63-66C) for medium-well, or 155-160F (68-71C) for well-done. Use a meat thermometer for accuracy. Cooking times will vary depending on the thickness of the steak. 4. Remove the steak from the oven and let it rest for 10 minutes. 5. Heat a cast-iron skillet over high heat with a tablespoon of oil. 6. Sear the steak for 1-2 minutes per side until a golden-brown crust forms. Add butter and aromatics to the pan and baste the steak. 7. Remove from the skillet and let rest for another 5 minutes before slicing and serving. Method 2: Oven Sear 1. Preheat oven to 400F (200C) with a cast iron skillet inside. 2. Carefully remove the hot skillet. Add 1-2 tablespoons of oil with a high smoke point (such as canola or grapeseed) to the skillet. 3. Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side until a golden brown crust forms. 4. Place the skillet with the steak into the preheated oven. 5. Cook until the steak reaches the desired internal temperature. Refer to the temperatures listed in Method 1. Cooking times will vary based on thickness. 6. Remove the skillet from the oven. Place the steak on a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing and serving. Method 3: Traditional Oven Bake (Less Recommended) 1. Heat oven to 350F (175C). 2. Place steak on a baking sheet. 3. Bake for 5-10 minutes, then flip over. 4. Bake until the steak reaches the desired internal temperature. Refer to the temperatures listed in Method 1. Cooking times will vary based on thickness. 5. Remove from oven. Place the steak on a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing and serving. Estimated Cooking Times (These are approximate and depend on thickness): Rare: 6-8 minutes Medium-Rare: 8-10 minutes Medium: 10-12 minutes Medium-Well: 12-14 minutes Well-Done: 14-16 minutes Always use a meat thermometer to ensure the steak reaches the desired level of doneness. Remember to account for carryover cooking, where the internal temperature will continue to rise slightly after removing the steak from the oven.
Serving Suggestions
Serve the oven-cooked steak sliced against the grain to maximize tenderness. Pair it with: Classic Sides: Mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, carrots), creamed spinach. Sauces: Barnaise sauce, chimichurri, red wine reduction, garlic butter. Salads: A fresh green salad with a vinaigrette dressing. Garnishes: Fresh herbs (parsley, thyme), a pat of butter, a sprinkle of sea salt. For a complete meal, consider serving the steak alongside a baked potato with your favorite toppings.
Tips and Common Mistakes
Don’t overcrowd the pan: If searing in a skillet, make sure there’s enough space around the steak for proper browning. Cook in batches if necessary. Use a meat thermometer: This is the most accurate way to determine doneness. Rest the steak: Allowing the steak to rest after cooking is crucial for retaining moisture and ensuring a tender result. High-Quality Steak: Using a quality steak will always yield better results. Avoid Overcooking: Check the internal temperature of the steak frequently, especially as it nears your desired doneness. Don’t Skip the Sear: For a well-rounded flavor profile, a good sear is ideal.
Explore More Cooking Guides
Mastering how to cook steaks in the oven unlocks a world of culinary possibilities, bringing the satisfying experience of a perfectly cooked steak right to the home kitchen. From the savory sear to the tender, juicy interior, each bite is a testament to the method’s precision and flavor. Its adaptability to different steak cuts and flavor preferences makes it a skill worth honing. Ready to elevate meal times with confidence and simplicity? Try cooking steak in the oven and explore other cooking guides at foodrecipestory.com.
