In this brief guide, we will be discussing how to cook a delicious steak in the oven. Many people prefer cooking steaks on a grill, but using the oven can be a great option, especially when the weather is not ideal for grilling. With a few simple steps and proper temperature control, you can achieve a juicy and flavorful steak that will impress your friends and family. So let’s get started and learn how to cook the perfect steak in the oven!
Choosing the Right Cut of Steak
When it comes to cooking steak in the oven, selecting the right cut of meat is crucial. The best cuts for oven cooking are those with a higher fat content, such as ribeye or sirloin. These cuts will provide the perfect balance of tenderness and flavor, making them ideal for cooking in the oven.
Misconception: Any cut of steak can be cooked in the oven
While it’s true that you can cook any cut of steak in the oven, not all cuts are created equal. Leaner cuts like filet mignon or flank steak can become tough and dry when cooked in the oven, so they are better suited for grilling or pan-searing.
Preparing the Steak
Before cooking your steak in the oven, you need to prepare it properly. First, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes to allow it to come to room temperature. This will ensure that the steak cooks evenly.
One key takeaway from this guide to cooking steak in the oven is the importance of selecting the right cut of meat. Cuts with a higher fat content, such as ribeye or sirloin, are best suited for oven cooking as they provide the perfect balance of tenderness and flavor. Another important takeaway is the necessity of properly preparing both the steak and the oven before cooking. Allowing the steak to come to room temperature and preheating the oven and skillet are crucial for ensuring even cooking and perfect results. Lastly, using a meat thermometer to check the internal temperature of the steak is the most accurate way to ensure that it’s cooked to your preferred level of doneness.
Misconception: Steak should be cooked straight from the refrigerator
Cooking a cold steak straight from the fridge can cause it to cook unevenly, with the outside overcooking while the inside remains undercooked. Allowing the steak to come to room temperature before cooking will ensure that it cooks evenly throughout.
Next, season your steak with salt and pepper or your preferred seasoning. Be sure to coat both sides evenly.
Preparing the Oven
Now it’s time to prepare the oven. Preheat your oven to 375°F (190°C) or the desired temperature for your recipe. It’s important to preheat the oven to ensure that it’s hot enough to cook the steak properly.
One key takeaway from this text is the importance of choosing the right cut of steak when cooking it in the oven. Cuts with a higher fat content, such as ribeye or sirloin, are ideal for oven cooking as they provide the perfect balance of tenderness and flavor. Another important point is to ensure that the steak is prepared properly before cooking, including bringing it to room temperature and seasoning it evenly. Preheating both the oven and skillet, using a meat thermometer to check the internal temperature, and allowing the steak to rest after cooking are other essential tips for achieving a perfect steak in the oven.
Misconception: The oven doesn’t need to be preheated
Preheating the oven is crucial for ensuring that your steak cooks evenly and comes out perfectly. Skipping this step can result in an undercooked or overcooked steak.
Once the oven is preheated, place a cast-iron skillet or oven-safe pan in the oven to preheat as well. This will help create a sear on the steak and lock in the juices.
Cooking the Steak
Now it’s time to cook the steak in the oven. Remove the hot skillet from the oven and place it on the stove over high heat. Add a small amount of oil to the skillet and then add the steak. Sear the steak for 2-3 minutes on each side until it develops a brown crust.
Choosing the right cut of steak is crucial when cooking steak in the oven. Cuts with a higher fat content, such as ribeye or sirloin, provide the perfect balance of tenderness and flavor. Leaner cuts like filet mignon or flank steak are not ideal for oven cooking as they can become tough and dry. Properly preparing the steak by allowing it to come to room temperature, seasoning it well, and preheating the oven and skillet are also important steps for achieving a perfect steak. Lastly, using a meat thermometer to check the internal temperature and letting the steak rest before slicing and serving will ensure that your steak is juicy, flavorful, and cooked to your desired doneness.
Misconception: The steak should be cooked through in the skillet
While searing the steak in the skillet will help create a nice crust, it’s not enough to cook the steak through. You’ll need to transfer the skillet to the oven to finish cooking the steak.
Once the steak is seared, transfer the skillet to the preheated oven and let the steak cook for 6-10 minutes, depending on the desired doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare steak, the internal temperature should be 135°F (57°C), while medium steak should be 145°F (63°C).
Misconception: You don’t need a meat thermometer to cook steak in the oven
While you can use the touch test to determine the doneness of a steak, using a meat thermometer is the most accurate way to ensure that your steak is cooked to your desired doneness.
Once the steak is cooked to your desired doneness, remove it from the oven and let it rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, ensuring that it’s juicy and flavorful.
Tips for Perfect Steak in the Oven
- Use a meat thermometer to ensure that your steak is cooked to your desired doneness.
- Let the steak come to room temperature before cooking to ensure even cooking.
- Preheat the oven and skillet to ensure that the steak cooks evenly.
- Let the steak rest after cooking to allow the juices to redistribute.
FAQs – Cooking a Steak in the Oven
What kind of steak is suitable for oven-cooking?
Any kind of steak can be cooked in an oven – ribeye, sirloin, filet mignon, and even flank steak. However, it’s important to keep in mind that thicker cuts of steak will take longer to cook than thinner cuts. For best results, choose a steak that is at least 1 inch thick.
What should I do before cooking the steak in the oven?
Before cooking the steak in the oven, it’s important to let the steak sit at room temperature for about 30 minutes to an hour. This helps the steak cook evenly. Season the steak with salt and pepper or any other preferred seasoning. Also, preheat the oven to the desired temperature.
How long should I cook the steak in the oven and at what temperature?
Cooking times and temperatures vary depending on the desired doneness of the steak. For rare to medium rare, cook the steak at 350°F for about 8-10 minutes per side. For medium, cook at 375°F for about 10-12 minutes per side. For medium-well to well-done, cook at 400°F for about 14-16 minutes per side. However, it’s important to check the internal temperature of the steak with a meat thermometer to ensure it is cooked to your liking.
Can I sear the steak in a pan before putting it in the oven?
Yes, searing the steak in a hot pan with butter or oil for a minute on each side before putting it in the oven will give it a nice brown crust. It also enhances the flavor of the steak. After searing the steak, transfer it to an oven-safe dish and continue cooking in the oven.
Can I check the doneness of the steak without a meat thermometer?
Yes, you can check the doneness of the steak using a touch test. Gently press the center of the steak with your finger. A rare steak should feel soft and spongy, while a medium steak should feel firm but springy, and a well-done steak should feel firm without much give.
How should I let the steak rest after removing it from the oven?
After removing the steak from the oven, let it rest for at least 5-7 minutes before cutting into it. This allows the juices to redistribute throughout the meat, resulting in a more tender, juicy steak. Cover the steak with foil to keep it warm while it rests.
