“Think you need a grill to cook a perfect steak? Discover how to achieve a delicious, restaurant-quality steak right in your oven with these simple tips and techniques”
Cooking a perfect steak doesn’t require a grill or a fancy restaurant. With your oven, a hot skillet, and a few key techniques, you can achieve a steakhouse-worthy meal right at home. Whether you’re preparing for a special occasion or simply craving a juicy steak, follow these tips to get the best results.
Key Tips for Cooking Steak in the Oven
– Preheat Your Skillet: For thick cuts like ribeye or filet mignon, it’s crucial to get your skillet hot before searing. A hot skillet ensures a beautifully caramelized crust. You can heat the skillet in the oven as it preheats or on the stovetop over high heat. For thinner cuts, like skirt steak, the broiler will provide sufficient heat for a great sear.
– Season Generously: Start by rubbing the steak with olive oil. Then, don’t skimp on the salt—season generously to enhance the flavor. Freshly ground black pepper is essential; avoid pre-ground pepper for the best taste.
– Sear Before Baking: If you’re working with a thicker steak, sear one side in the hot skillet until a deep, golden crust forms. This step is crucial for developing flavor and texture. After searing, flip the steak and transfer it to the oven to finish cooking.
– Rest the Steak: Let the steak rest for at least 10 minutes after cooking. This step is key to ensuring that the juices are evenly distributed throughout the meat, making it tender and flavorful.
– Slice Against the Grain: To avoid a tough and chewy texture, always slice the steak against the grain. This means cutting perpendicular to the lines of muscle fibers in the meat.
Cooking Times for Different Cuts
Thick Cuts (e.g., Ribeye, Filet Mignon): Roast in a preheated 450°F oven for about 8 minutes after searing. The exact time will vary based on your desired doneness. Use a meat thermometer to check the internal temperature:
Rare: 125°F
Medium Rare: 135°F
Medium: 145°F
Thinner Cuts (e.g., Flank, Skirt): Broil in the oven for about 6 minutes per side, flipping halfway through. Again, use a meat thermometer to ensure it’s cooked to your liking:
Rare: 125°F
Medium Rare: 135°F
Medium: 145°F
Enhance Your Steak Dinner
To take your steak dinner to the next level, consider serving it with a rich sauce like red wine butter, Tuscan butter, or cowboy butter. These sauces add an extra layer of flavor that complements the steak beautifully.
Perfect Sides for Your Steak
Pair your steak with classic sides like roasted vegetables, creamy mashed potatoes, and a fresh wedge salad for a complete meal. For more side dish ideas, explore additional options to complement your steak.
Ingredients:
1 lb. steak of your choice
1 Tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Instructions:
– Preheat the Oven: Set your oven to 450°F. Rub the steak with olive oil and season generously with salt and pepper.
– Sear the Steak: Heat a large, ovenproof skillet (preferably cast-iron) over high heat until very hot. Sear the steak for 3 to 4 minutes until a deep golden crust forms. Flip the steak and transfer the skillet to the oven.
– Roast: Cook in the oven until the steak reaches your desired internal temperature—125°F for rare, 135°F for medium-rare, and 145°F for medium. This usually takes 8 to 10 minutes.
– Rest and Slice: Allow the steak to rest for 10 minutes before slicing against the grain.
For Thinner Steaks:
– Prepare to Broil: Position a rack closest to the broiler. Rub the steak with oil and season with salt and pepper.
– Broil: Broil the steak for 10 to 12 minutes, turning halfway through, until it reaches your preferred doneness.
– Rest and Slice: Let the steak rest for 10 minutes before slicing against the grain.
Enjoy your perfectly cooked steak—no grill required!
