You love a juicy steak now and then, but you don’t want to always head out to the restaurant. Luckily, there are plenty of ways to cook steak in the oven! You might have heard about some of these techniques before. But Either way, we have three options for you to try that will help make your next steak experience a home-cooked one.
1. How can I cook a steak in the oven?
When cooking a steak in the oven, it’s best to preheat the oven for about 15 minutes before cooking the steak. This will allow it to heat up, and then when it’s time to put the steak in the oven, the temperature should be at the desired level. According to Food52, savory steaks need more than 325 degrees F (165 degrees C) to brown correctly. Along those same lines, you want your steak cooked to medium-rare before wrapping it in foil and slicing it. It’s important to note that the meat’s exterior will brown slightly on the outside, but not enough to remove it from the bone. The interior, however, will be rare. The best way to ensure a great sear on your steak is to use the Millard reaction. Maillard reactions are what give dry browned food its delicious, smoky taste. As Science Daily explains, The Maillard reaction is a chemical reaction between amino acids and hydrocarbon compounds that releases flavorful flavors.
For example, pepper and brown sugar, filling the mouth with a peppery, blessed taste. For us mere mortals, a whole and fresh tomato is pretty much a guarantee for a good Maillard reaction. Just add a whole tomato (no crushed or diced), put it in a medium bowl, add a splash of olive oil the size of your fist, and let it sit in the bowl for about 10 minutes. Upon starting to brown, add some salt and pepper while allowing the marinade to rest for a couple of minutes. Now that your steak is ready to go into the oven put it in the preheated oven and cook according to the instructions on the package, handling the meat and looking at it occasionally to make sure it doesn’t burn. You want your steak to finish at an excellent medium rare without any bones showing.
2. What are your options for cooking a steak in the oven?
The best way to cook a steak in the oven is to preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Season the steak with salt and pepper and place it on a baking sheet. Cook the steak for 5 minutes on each side for medium-rare, and 8 minutes on each side for medium-well done. Remove from oven, let rest for a few minutes and then slice thinly. The best way to cook brie cheese in the oven is to make sure it goes all the way to 400 degrees Celsius (600 degrees Fahrenheit). Season the brie cheese with a mixture of salt, sugar, and rosemary. Place the brie cheese slices on a baking sheet and cook for 4–5 minutes per side until golden brown, stirring occasionally.
Remove from oven, let sit for 5–10 minutes, and then slice thinly. Thick and creamy brie is the traditional part of any steak dinner, but shawarma is a newer addition. This Middle Eastern restaurant serves wraps filled with chicken meat, lettuce, and tahini sauce and grilled on the outside and then deep-fried on the inside. While you’re eating your shawarma wrap, you can keep your eyes peeled for some dipping sauces that may include tzatziki sauce, yogurt, and cucumber. If you like seduction, then you’re going to love the pizza at Nicoletta. This gem of a restaurant serves traditional Neapolitan-style pies filled with everything from salami and prosciutto to fresh mozzarella and basil.
They also do a special Neapolitan-style pizza with bacon-wrapped peppers—order soft pretzels (€3), plain or filled with a meat filling. Alternately, you can order various types of potato doughnuts. For dessert, we recommend the Donaus burger, which is circular and filled with foie gras, truffles, and mignonette toppers. Pistolero sandwiches are served with ground beef, fresh peppers, lettuce, shredded cheese, and avocado.
3. What is pan-searing, and how does it differ from broiling or roasting?
Pan-searing is a method of cooking that involves browning the meat in a pan on the stovetop and then finishing it in the oven. Pan-searing doesn’t require any additional fat, and it produces a crispy outer layer. These strips of meat come out incredibly juicy, with a unique flavor that you won’t find in any commercial type of meat. To use this technique, you first need to get your steak prepped. Suppose you’re not familiar with this process. In that case, it includes removing the membrane from the inside of the meat with a specialized knife, seasoning it using a rub made with seasonings derived from the specific region of the beef, and finally cooking it in a hot pan until the internal temperature reaches between 160–165 degrees.
When you’re ready to eat your steak, remove it from the heat and put it onto a plate. Depending on the thickness of the meat, you may need to do this step either overnight or the following day. That’s it!
After we’ve finished our night’s cooking, we throw all the ingredients that we have in the fridge into the pot. We’ll add some beef stock (about 1 cup worth), some vegetable broth (5 cups worth), some brown sugar, some spices like garlic powder, onion powder, cayenne pepper, and salt and pepper. We simmer everything together for about 30–45 minutes until the meat is tender.
Check out our YouTube for a visual on how to cook steak in the oven. Who doesn’t like ooey gooey chocolate cake? If you’re anything like us, that’s how you’re feeling right now. Luckily, you can enjoy this cake in the comfort of your own home if you keep one significant aspect of it in mind: butter for the cake. Just like your steak goes in the oven to crisp up, the dry ingredients in this step also need to be cooked.
4. How do you know when to turn the steak while cooking it in the oven?
How do you know when the steak is done? You don’t want to undercook it, but you also don’t want to cook it over. It’s simple really, use a meat thermometer. Place the thermometer in the thickest part of the steak (usually the center), and then place the steak in the oven. Allow the steak to heat for four to five minutes, and then check the internal temperature. If it’s done, crack the door slightly and allow steam to escape for a moment before opening it up and changing the temperature. Searing is a technique that involves cooking one or more pieces of meat at high heat for a short period to brown and crisp up the exterior. Some searers use a dry pan; some use high heat broiling, roasting pans, etc.
With dine-in restaurant service, the menu comes pre-printed. You select the desired meat (usually the ready-to-go steak), serve it on a plate with your choice of sides like ketchup, mustard, salad, or potatoes, and let the food sear for a few minutes. Do this for all of your steak orders, then eat and continue with your meal! Naturally, you’re probably already familiar with grilling. The process involves entirely removing the meat from the packaging and placing it upon a hot grill.
This method forces perfectly even cooking of every piece of meat. Suppose you’re looking for a simple way to cook steak at home, grab a cast-iron skillet. Apply some extra marinade and arrange the stacked meat slices on the skillet. While the meat is cooking, brush the sides of the skillet with the melted fat from the pan drippings, and sprinkle on any additional seasonings, you wish to add. When the meat is done to your liking, crack the door to let out some excess steam and move the heart to a serving platter. Everything you have to cook is already at home.