Slowly Cooking A Juicy Steak To Medium-Rare In Oven


This article is a part of section about cooking round steak (follow the link for more).

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 it works

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 Steak Cuts For Slow Cooking In Oven

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.
Among them:

  • Round
  • Shoulder
  • Chuck
  • Flank
  • Skirt

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 Do I Cook Steak In Oven At Low Heat?

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.