If you are looking for an excellent medium-rare steak, you are in the best place! I really want you to get that always loved and desired degree of doneness, so that you can enjoy your steak, when YOU want - not, when it just happens!
I will gently guide you through all you need to make it happen.
Before we actually deal with your query, I need to understand, what is it exactly you are looking for?
There is limited number of scenarios and most of them generally fall into the following two.
Scenario 1. You are "as it says" - cooking steak in oven till medium-rare.
Scenario 2. You are using the oven as a complementary thing to pan-searing.
Now that we have established (or, at least, approximated) your starting point, let's get on with it step by step, beginning with 2nd scenario first.
And in case you are looking for cooking times...
Pan-searing is ideal way to get browning for any steak. Period.
Why would you then decide to use oven as well? Some reasons include:
I address both of these by one and only - low-heat oven cooking method. I call it this way because temperature range IS relatively low: 90-130C / 190-270F / Gas Mark 1.
Why is it so good?
Let's see it in action!
I use oven --> stove sequence as an example (since it just works better J), but you are free to use it the other way around - the instructions are all the same!
That's about it! Now...
- How do I know the temperature inside the steak?
Ideally you should get an instant-read meat thermometer. It's a probe, which gives immediate and accurate temperature reading, so that you always know "when is the right time".
You can also see this post - it shows a number of ways to check for doneness (including hand tests and more).
- Is there a right way to pan-sear the steak, when doing all this?
Not really! Whatever works best and works for you. However I do have an excellent step-by-step guide on how to make it exquisite. Check it out.
- Have you a page, where I can see this entire process in one place?
I do! This oven-stove page will quickly get you through this two step process. Only note that it uses "traditional" high-heat preparation technique - simply substitute it with our low-heat approach.
- Do you have any recipes I could begin with?
Certainly! These recipes will help you get started. They are healthy, delicious and quick to prepare.
If you choose not to use pan/skillet, I would recommend using similar technique.
Possible troubles include (but not limited to):
You can find more details about this "no broiler" method and bring your cooking to the next level!
I thought I need to deal with this issue as well.
People don't feel comfortable, when it comes to rare flesh, and the idea of low-heat cooking, which doesn't seem to be safe enough, is really not appetizing to them. I can do nothing to fight this prejudice, except for providing you, dear steak lovers, with dry facts.
Even though low-heat method seems scary, it's not. There are two main dangers, when it comes to raw meat: Salmonella and E.coli.
To reassure our safety (i.e. to develop browning on the surface), we sear the steak before/after oven cooking. A very high surface temperature then destroys whatever was left (nothing really) after the oven was used. On the inside, it's all safe, since it hasn't been in touch with air (the source of infection).
Note. Any mechanically-tenderized steaks should be cooked thoroughly (i.e. 72C / 162F) - needles, used for tenderizing, could potentially transfer bacteria inside. Mechanically tenderized steaks should have a "Blade Tenderized" labeling, so you can spot it on the packaging.
I really hope that I was now able to persuade at least one or two people, reading this, to try the awesome low-heat oven cooking. Stay well!
As always, I hope you found this article useful.
And if you have any questions, comments or anything else you'd like to add, please, do so right below!
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