Use these straightforward suggestions and techniques to make the ideal steak that is caramelized, juicy, and tender in the oven in just 20 minutes. You’ll never cook it any other way!.
One of those traditional dinners, steak is ideal for celebrating special occasions. My entire family adores it and is always thrilled to see it on the menu.
With either a baked potato or mashed potatoes and green beans, this oven-baked steak is delicious.
I love to first sear the steak on the stove, then finish it in the oven, so if you’ve never tried cooking steak in the oven, you really should. It results in a caramelized, crisp exterior and a tender, juicy interior.
How Long To Cook Steaks In The Oven
Below you’ll find times for different steak doneness. However, because thin steaks cook more quickly than thick ones, I have also included approximate cooking times for steaks that are one inch and one and a half inches thick.
Cooking times for 1-inch thick steak at 450 degrees Fahrenheit:
Cooking times for one and a half-inch thick steak:
Note: The times above are only estimates. Steak cooking times may vary from oven to oven. Old oven tends to be less reliable. In comparison, new ovens are more accurate.
When buying a steak, it’s best if you pick a grass-fed one. It’s more nutritious, and it packs more flavor.
Grain-fed beef is less flavorful and less nutritious. It lacks marbling compared to grass-fed beef.
To purchase a high-quality steak, visit your neighborhood butcher shop or farmer’s market. Remember to ask about the conditions the beef was raised. Now, you can purchase high-quality organic meat at Whole Foods.
Whichever steak cut you decide to cook in the oven is irrelevant. However, for a stove to oven finish, it’s best to use thick cuts of steak.
The following steak cuts are the most suitable for baking:
T-bone steak is a portion of the cow’s short loin. It’s a combination of strip steak and filet mignon. Due to its substantial amount of marbling, T-Bone is a thick-cut steak with a rich beefy flavor. It’s an excellent cut for cooking in the oven.
Porterhouse steak, another cut from the short loin section, resembles T-Bone steak and is made of the same meat parts. There is only one distinction between those two steaks: Porterhouse has more tenderloin than T-Bone. A thick cut of marbling-filled porterhouse steak is a great option for oven cooking.
Filet Mignon is made from a cow’s tenderloin. It has no marbling, is leaner than other steak cuts, and tastes very mildly of beef. Filet mignon comes in many thicknesses. The most common ones are one-inch thick and 1. 5 inch thick steaks are the ideal thickness for baking
How to cook steak in the oven without a cast-iron skillet
There are three different methods for baking a steak. One is called a reverse sear. First, season the steak and bake it in the oven until it reaches the desired temperature by 10 to 15 degrees. The steak must then be transferred from the oven to a pan that is extremely hot and seared. The crust of a steak sears to a nice golden brown color on a hot pan. Sear for about a minute on each side. Leave it to rest for 5 to 10 minutes.
The steak can also be prepared by broiling it in the oven. Set oven to broil at 450 degrees Fahrenheit. Approximately 40 to an hour before cooking, season the steak. Put the steak in the oven five inches away from the heat source above, on a wire rack on a baking sheet. Turn the steak every 3-4 minutes. Depending on the size of the steak, broiling can take up to 15 minutes. When the food is cooked to the desired doneness, let it rest.
The final technique entails searing the steak before placing it in the oven. Here is a detailed explanation of how to do it:
Here’s steak temperature from rare to well done:
You can use your hand or a meat thermometer to check the steak’s internal temperature.
A meat thermometer makes it simple and accurate to determine the steak’s level of doneness. However, try to insert a probe into the meat only once if you want to prevent juice from leaking from the steak. Sticking it often will result in steak losing its juiciness.
To check the doneness of the meat in restaurants, we employ the “finger test” technique. It’s as accurate as using a meat thermometer.
Here’s a video explaining how the “finger test” method works:
Stainless Steel Pan
Stainless steel is the next best thing.
Steel is cheaper and more available.
Meaning it’s likely you will have access to one.
The heat will be retained, and it can move right into the oven.
In order to preserve the steak cuts’ juices and seasonings
– Pre-heat your oven.
– Heat the steel pan until it turns white over medium-high heat.
– Place your seasoned steaks in the pan facing away from you.
– Flip after two minutes or when a nice crust forms.
– Baste with crushed garlic and herb butter.
– Cover with aluminum foil.
– Insert a temperature probe.
– Finish in the oven until your desired internal temperature.
– Rest for at least 5 minutes.
Read on for some cooking tips and temperatures.