If you have ever wondered how chefs make their steaks look and taste great, the oven is their secret.Steaks are cooked first on a stove.They are put into the oven to cook.Getting a steak to the proper temperature while maintaining a beautiful, brown sear is an art you can do at home with a few tools.
Step 1: The steak should be dried with paper towels.
Take the meat out of the package and use a couple of paper towels to clean the surface.You should get both sides of the meat.You can get a better sear on the steak by removing the humidity.When the steak is heated it will prevent it from cooking evenly.
Step 2: Place salt and pepper on both sides of the steak.
The steak should be coated with about 5 grams of salt and pepper.If you want, you can add more.The seasonings should be spread over the entire steak, then flipped over and season the other side the same way.If you want to cook the steak right away, you need to wait 40 minutes.If you add the salt at the wrong time, you won't get a good sear on the meat.
Step 3: If you want additional flavor, add other herbs and spices.
Rubs andMarinates can be created by combining different seasonings.Salt and pepper can be used with garlic and onion powder.You can spread rubs over the steak by hand and use a brush to coat it.Salt, pepper, garlic powder and onion powder are used in Montreal steak seasoning.A rub made with black pepper, ancho chili powder, cumin, paprika, mustard, datememe datememe, and lime zest can be made.Combine Hoisin, sriracha, sesame oil, garlic, scallions, and white vinegar for a spicy Asian-inspired marinade.
Step 4: Allow the steak to rest for 30 minutes.
It warms up a little when the steak rests.You can make that kind of sear at a restaurant by cooking it more evenly.If you seasoned the steak with salt, give it at least 40 minutes to rest so it doesn't produce juices.If the steak feels moist after you let it rest, pat it dry with paper towels.If you don't give it enough time to absorb the salt, it can happen.
Step 5: The oven should be set to 400 F.
As you finish preparing the steak, turn on the oven and let it warm up.If you want to cook steak a little faster, turn the heat up to 450 F.When you are ready to sear the steak, you can leave a skillet in the oven to heat up, then move it onto the stovetop.
Step 6: Vegetable oil can be heated over medium-high heat.
A cast-iron skillet is a good place to put the oil.When the oil starts to smoke, put it on the stove.Before the oil starts to burn, you need to get the steak in the pan.It is possible to sear the steak in butter.Keep an eye on butter because it starts smoking at a lower temperature than olive oil.Dropping the steak into a heated pan is one way to sear it.A pan that is oven-safe does not have a non-stick coating or rubber on the handle.If you don't have a good pan, sear the steak in a regular frying pan and transfer it to a baking tray.
Step 7: The meat should be cooked for about 2 minutes on each side.
Keep your tongs on hand because most cuts of steak will get a uniform brown very quickly.To brown the steak, flip it over.The time it takes depends on the size of the steak.A thick 2 2 in cut can take up to 4 minutes per side to brown.Keep an eye on your steak because cooking thinner cuts will turn them into rubber.The sear time can be affected by the temperature of the pan, stove, and meat.
Step 8: The steak should be brown for about 2 minutes.
Place the meat in the pan with a pair of tongs.It should be as brown as the top and bottom edges.Continue grilling the steak until it is all brown.The sides may turn a brown quicker than you think.Don't wait to turn the steak over if they look done before 2 minutes are up.
Step 9: The skillet should be moved to the oven.
Now is the time for your oven to be fully heated.If you sear the steak in an oven-safe pan, you should slide it into the oven.If you have to, place the steak and juices on a baking tray.
Step 10: The steak needs to be cooked between 5 and 15 minutes.
Steak does not have a fixed cooking time.If you want your steak to be consistent, check it frequently.Steak doneness is up to you.The cooking time will be closer to 5 minutes if you like your steak juicier.Cooking can take between 10 and 15 minutes if you like it a little chewier.Depending on your oven's heat setting and the size of your meat, the cooking time can vary.Don't cook thinner cuts or smaller steaks.
Step 11: If you want to test the steak's temperature, use a thermometer.
Put a meat thermometer in the center of the steak by opening the oven door.The internal temperature of the steak can be used to judge its consistency.If you want the steak to reach its final temperature, you should pull it out about 5 F, since residual heat will continue cooking it.It is a good idea to take the steak out when it is around 125 F.If you want to cook a medium rare steak, remove it from the oven when it reaches 130 F.If you want a medium well consistency, remove the steak when it reaches 145 F.If you want to cook a steak well, leave it in the oven until it reaches 155 F.
Step 12: The steak should be moved to a cutting board.
You don't want to burn your hands on the hot skillet if you put on an oven mitt.Remove the steak from the pan and place it on the board or serving plate.As the steak cools, keep it on the countertop.
Step 13: Rest the steak for a while.
Don't slice the steak when it's done.All the juices will flow into a puddle on your cutting board if you cut into it right away.Allowing the steak to rest first causes it to reabsorb the juices.You can keep the steak warm by covering it with foil.Some people don't like how soft it makes the outer sear.If you did not earlier, rub the steak with butter and add salt.
Step 14: To serve it, slice the steak across the grain.
To find out which way the muscle fibers are oriented, look closely at the steak.You should be able to see the lines on the surface.Cut through them instead of cutting along them.The way you cut the meat is important.If you cut across the grain, your steak will taste better.You have come this far, so you should finish the job.
Step 15: You can keep leftover steak in the refrigerator for up to 3 days.
Steaks should be stored within 2 hours of cooking.Wrap them up in plastic or foil.Enjoy the leftovers before they start smelling bad.Steak can be kept in the freezer.It will last about 3 months.Try to use it before the quality degrades.