Low and slow - that's how, in my opinion, every steak should be made!
Even most tender cut will become so much better after sitting (for a good bit of time) in the oven at low heat.
Now I am going to share my own experience of how to do it the best way possible.
Here is what you will see below:
So let’s begin, shall we?
Indeed, after all no ‘cooking suggestion’ from any steak package never mentions this method. But it is a real deal! So, what’s about it?
Gentle temperature helps to gradually cook meat and break down collagen, which is a protein found in tough connective tissue.
This effect has two main consequences.
First – the steak becomes more tender than it would have been, because collagen is what makes tougher and cheaper cuts (like brisket) tougher and…well, cheaper.
Second – collagen, when it’s broken down, releases a lot of beefy, meaty flavor. That’s why stews taste so ‘rich’ and delicious.
To sum up, we use low-heat roasting to tenderize steak and develop more flavor.
Now, what are the best cuts for slow roasting?
As I already mentioned, any steak will benefit from low-heat cooking, but some will need it more than others.
As a rule of thumb any tougher and cheaper cut should be prepared at lower heat. You can also marinate them for even more flavor.
And how does it work? See below!
Now I am going to just explain the method itself, so I use a 'plain' salt & pepper recipe.
A great thing about this technique – it’s very simple and works all the time.
And here are the directions:
1. Bring the steak to room temperature.
Leave the steak at room temperature for at least 20 minutes before cooking.
2. Preheat the oven.
Preheat the oven to 90-130C / 190-270F.
I use 90-100C setting - it gives the best results, but takes the most time.
You can slightly increase the temperature, if you need it made quicker. That’s totally fine, if you only need to cook steak to medium-rare (or higher level of doneness).
However if you think about 5-8-hour baking, then use 90C / 190F temperature setting – otherwise meat will end up overcooked.
3. Season the steak.
Season the steak with salt and pepper.
4. Put your steak inside the oven.
I use oven tray covered with one layer of tin foil (no need to clean up after). Simply throw your steak on it and send it inside the oven.
5. Cook till medium-rare.
Leave it in the oven until it reaches medium-rare. That is 50C / 123F inside.
Yes, you will need meat thermometer, because unlike other less time-consuming cooking methods, this technique is especially hard to predict.
Even this guide to cooking times was difficult!
If you are in no rush, and bake at 90C / 190F, you can leave your steak inside for up to 24 hours. That’s what Heston Blumental would do!
However, if you are planning to go that long, I would recommend searing steak first – it will kill all the bacteria on the surface, so you don’t have to worry.
6. Rest the steak.
Once it's ready, take it out, cover it with another layer of tin foil and rest it so that it actually cools down. It won’t take long – 5 minutes is enough.
This is the method in the nutshell. Simple, no?
But there is one thing missing and that’s the surface browning. You will need to sear the steak in skillet (before or after slow roasting) so it develops that delicious crust on the surface.
I hope I helped you to master the low & slow oven roasting method. If you have any questions or comments, please leave them below. Thank you!
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