I’m a big fan of cooking steaks on the stove and then finishing them in the oven; I do this with other cuts too, like filet mignon and New York strip. Today I’m going to show you how to cook sirloin steak in the oven. This one always turns out perfectly cooked and has a little bit more richness from the butter. But that’s not the only benefit of this recipe for top sirloin steak. Additionally, it is quick to prepare (the marinade only takes a few minutes), flavorful, and definitely fail-safe. This is the best substitute if you don’t want to prepare air fryer steak or grilled sirloin.
Recipes for beef top sirloin steak are a great way to use a cost-effective cut of steak without sacrificing flavor. And even though you don’t need a grill to enjoy this steak dinner outside, you can!
A common beef cut called sirloin steak comes from the animal’s sirloin, which is its back. It is more flavorful but less lean than a filet mignon and leaner than a ribeye. For straightforward steak recipes like this one in the oven, top sirloin steak is preferred, as bottom sirloin is bigger and less tender.
How To Cook Marinated Steak In The Oven
Equipment
Here’s how to cook steak in the oven, step-by-step.
Step 1: Decide which cut you’d like to make.
The first step in learning how to cook steak in the oven is selecting the right piece of meat. Look for a one-inch-thick steak. Choose a well-marbled cut if at all possible. This will help your oven-baked steak remain tender and juicy. Ribeye is an excellent cut of beef for baking.
Step 2: Set the oven to 400 degrees Fahrenheit before continuing.
Make sure your oven is set to 400 degrees Fahrenheit before baking. A juicy steak will be produced as a result of avoiding prolonged heat exposure.
Step 3: Take the steak out of the pan and dry it with a towel.
When the oven is ready, it’s time to begin preparing your meat. Using a paper towel, blot the steak dry. If the surface of the steak has too much moisture, the browning process could be slowed down.
Step 4: Salt and pepper the steak and allow it to marinate.
There are many ways you can season your oven-baked steak, so the best way to discover what you like is to experiment. Keep it simple by seasoning the steak on both sides with salt and pepper, or get inventive and season it with a concoction of steak sauce, dressing, onions, and garlic. Use dry rubs or marinades to achieve the desired flavor.
The steak should be marinated. Place the steak in a plastic Ziploc bag and add the marinade mixture to the bag after combining all the marinade ingredients in a mixing bowl. Instead of a bag, you might use a marinade container. Refrigerate the bag for approximately 30 minutes after sealing it.
Step 5: Bring the oil to a high temperature.
If you’re using a marinade or baking a steak in the oven with lots of marbling, you won’t need to add oil to the skillet for browning. If the steak doesn’t have a lot of marbling and you’re using a dry seasoning, heat a cast-iron skillet or an ovenproof pan for three minutes on high heat before adding one to two teaspoons of the oil of your choice to the pan. Using neutral oils like canola or grapeseed oil enhances the flavor of the oven-baked steak the best, but butter and olive oil also work well. The surface of the pan should be extremely hot so that you can quickly sear the steak’s exterior without overcooking the interior. Set a cast iron pan with olive oil over medium heat to warm up.
Step 6: Sear the Steak
With meat tongs, carefully lower the steak into the hot oil to prevent splatter. After 30 seconds, remove the steak from the oil. Rest the steak for two to three minutes, or until a rich, dark color has been achieved as a result of the caramelization process. Turn the steak with tongs and sear the second side once the first side has browned sufficiently. Allow the opposite side to brown for 1 to 2 minutes.
Step 7: Bake the steak in the oven at 350 degrees Fahrenheit.
Place your skillet or ovenproof pan, uncovered, in the oven. Bake for 8 to 10 minutes, or until the internal temperature reaches medium doneness (160°F). Use a meat thermometer to determine when your meat is cooked through and thoroughly baked because the timing will vary depending on the thickness of your cut. In the center of the steak, insert the thermometer.
Step 8: Give the steak some time to rest.
Once the steak reaches the proper temperature, remove it from the skillet and let it rest for 7 to 10 minutes before serving. The steak’s outer layers contract during cooking. This forces all of the juices into the steak’s center. After a few minutes of resting, the steak’s outer layers relax and the juices are more evenly distributed. For the duration of this, wrap the steak in foil to keep it warm.
Step 9: Enjoy your steak as you unwind and sit back.
Garnish with freshly chopped chives or parsley and serve with vegetables, mashed potatoes, or a salad.
What to look for when buying a steak?
Steak is a term that almost every foodie knows. It is something that simultaneously provides comfort and luxury. A steak will always cheer you up on a bad day. Numerous memories are connected to it, including the first date, the first anniversary, the graduation party, etc. But if you’re wondering what to look for when purchasing a steak, fear not—this comprehensive guide will teach you everything you need to know about steaks!
Quality is directly proportional to flavor. The true flavor of the steak itself must come through even when using high-quality marinade ingredients. So be sure to check the quality of the steak when purchasing one; it should be fresh, red, and have the right amount of fat. Dry-aged steaks are the ultimate in luxury, but they are somewhat pricey.
There are several cuts you can choose from. Filet mignon, T-bone, ribeye, sirloin, strip, skirt, or flank steak are among the available cuts of meat. Whatever suits you!.
Steak Nutrition Facts
