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.
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.