This article explain how to slow cook a steak in oven to medium-rare level of doneness.
Low and slow – that’s how, in my opinion, every steak should be made!
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:
- Why Cook Steak at Low Heat
- Best Cuts for Low & Slow Roasting
- How to Slow Cook Steak in Oven – 6 Steps
So let’s begin, shall we? 😉
Why Cook Steak at Low Heat
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?
Best Cuts for Low & 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!
Pro Tip: Marinating is a good way to tenderize a tough steak’s surface – see this quick marinating guide to get started.
How to Slow Cook Steak in Oven – 6 Steps
A great thing about this technique – it’s very simple and works all the time.
I use a ‘plain’ salt & pepper recipe to illustrate the method better.
Here is what you need:
- 8oz / 230g 1-inch thick steak (e.g. sirloin)
- Kosher/flaked salt
- Freshly ground black pepper
Add tools for oven:
- Dripping pan
- Meat temperature probe
- Tin foil
- Meat tongs