Making a steak in an oven sounds simple. After all, what's hard about preheating the oven, placing the meat inside, holding it there for a while and taking it out? It really is easy...but there are few details, which so often affect many wonderful people from getting the best results!
I am grateful for being able to offer my knowledge, help and experience, so you can get the best every time. After all, that's what I am here for.
Please continue reading further and follow relevant links to get the most value for whoever you are making that steak and, of course, your beloved self J!
Even though home-broiling might look a bit useless, as a typical conventional oven doesn't go anywhere near 980C / 1800F (commercial broiler temperature)...it turns out that with a bit of skill, knowledge and more skill you can get something pretty good out of it! Especially by combining it with another oven-cooking method...
Even tougher cuts (e.g. round steak) come out quite well, when prepared this way.
Do you like beef prepared to medium-rare level of doneness and want it to be cooked in the oven? Would you also like to preserve the full bouquet of steak flavor, richness, joyfulness and...tenderness?
If you are positive about the two questions above, you will find this method useful...and not just for steak!
The core idea is simple: baking at lower heat has a tremendously positive impact on all the taste qualities. It also works with other meats and fish.
I also call this method high-heat oven-cooking, because we use the highest temperature setting (i.e. 220C+ / 430F+ / Gas Mark 6+).
This method is "traditional" and most commonly used. When you buy meat for roasting (not just beef), it's very likely that instructions on the packaging include similar temperature range and time guidelines required for doneness (e.g. cook at 220C for 25 minutes per lb).
Even though this technique is most commonly used, unfortunately it is also the one causing the most disappointment. I have a strong feeling that it really affects many families and is at the core of many household disputes.
Why? Well, it turns foods into dried out, flavorless nutrients. And once the food (something we need to meet our lowest level of needs hierarchy) is not great, we are not really satisfied... Do you see where I am going J?
Ideal way to cook any steak, but is especially useful for tougher and leaner cuts.
This "Steak Oven Stove" method is all about quickly searing steak on a skillet on both sides and then "finishing" it in the oven (or the other way around in my case).
Searing on the skillet helps to develop browning on the surface. Browning equals flavor and we want it to be world-class, don't we?
Oven comes second. The type of heat generated by the oven allows the temperature inside the cut to raise more gently. This delicate treatment helps to retain so much more goodness inside! Please try it out - it might become your favorite.
Once you master the above cooking steak in oven technique (or whenever really), I encourage you to see and maybe even try 1-2 recipes. They are wholesome, tasty and delicate.
How about cooking burgers in oven? There are many advantages too!
It's healthier and easier to do than solely searing them on the skillet. Besides that - burgers won't fall apart, disappointing your, I am sure, excellent cooking skills! And they just come out nicer, tastier and are ready at the same time (great efficiency-increasing technique).
So if I got you interested, please follow this link for more details.
Why only use oven for cooking? It also works as a "keep warm" device.
Simply set the heat at 50C / 120F, put the already cooked steak on the plate and leave it inside the oven for as long as you like (up to 24h really).
I hope this summary about cooking steak in oven was helpful. Got any questions or comments? Please leave them below.
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