Without Searing – If you know when to remove the steak from the oven, you can prepare perfect steaks without searing. Non-seared steaks require more time in the oven than seared steaks. Start by preheating the oven to 400 degrees before placing the steak inside. After proper preparation, refer to the table below for cooking times for thick steak:
- Rare: 9-10 minutes
- Medium: 13-16 minutes
- Well done: 20-24 minutes
Thin steak should be cooked for approximately 3 to 7 minutes from rare to well done.
Do you cover steak in the oven with aluminum foil?
Article Download Article Download The next time you crave a thick, juicy steak, turn on the oven instead of the grill. Steak cooked in the oven is not only delicious but also simple. For a quick meal, try broiling popular steakhouse cuts, such as rib eye or T-bone, in a skillet or cooking thinner steak cuts, such as skirt or flank, in foil packs.
- 0.45 kilograms (1 pound) of steak in the cut of your choice.
- 2 tablespoons of oil (30 ml)
- pepper and salt to taste
Makes 2-4 servings
- 1 lb (0.45 kg) top sirloin steak
- 4 tablespoons of olive oil (59 ml)
- pepper and salt to taste
Makes 2 servings 1 Allow the steak to rest for 30 to 60 minutes at room temperature. This will help the steak cook more evenly and prevent the meat from congealing, which makes the meat more resilient. For example, place the steak on the kitchen counter to allow it to warm up before baking.
- This is particularly important for thicker cuts of meat, so that the center is not undercooked while the edges are overcooked.
- Do not leave the steak out for longer than two hours, or it will spoil.
How to Decide on a Steak Choose a cheaper cut, such as tri-tips, top blade, or bottom sirloin, if you are on a budget. If you want the most flavor, choose a steak with the bone intact. Bone-in meat is typically more flavorful and succulent. Choose a strip, rib eye, porterhouse, or T-bone steak for the optimal steakhouse flavor.
These are the most sought-after by chefs. Buy your meat from a butcher or the butcher’s section of the supermarket for the highest quality. Steak should not be prepackaged or frozen.2 Preheat the broiler in the oven The broiler in your oven cooks food by exposing it to extremely high temperatures. In contrast to the standard bake setting, which requires a specific temperature, broilers only offer two options: on or off.
Turn on yours and allow it to preheat as you prepare the steak.
- The broil setting heats an oven significantly faster. Typically, it takes between 5 and 10 minutes.
- The broiler is typically located in the main oven compartment. In older gas ovens, a separate broiler drawer may be present. If you don’t know where or how to use your oven’s manual, consult the manual.
Advertisement 3 While the oven preheats, place your empty skillet inside. The steak will sear more thoroughly if the pan is preheated beforehand. Make sure you choose an oven-safe skillet, like a cast iron, aluminum, or stainless steel one.
- Check the bottom of the pan for the words “oven-safe” or “safe for oven use” if you are unsure if it can be used in the oven.
- Additionally, you can preheat your pan on the stove. Five minutes later, place the skillet on a burner and set it to high heat.
4 Using paper towels, remove excess moisture from the steak. Lightly pat the meat to absorb any moisture and dry it. If you apply too much pressure, you will absorb some of the steak’s juices. If you prefer, you can use a cloth towel instead of paper towels. It must be washed immediately after use on meat to eliminate bacteria. 5 Coat the steak with 2 tablespoons (30 ml) of oil, then sprinkle with salt and pepper. Utilize a pastry brush to coat the steak on both sides. Then, sprinkle salt and pepper on the steak and rub it in with your hands, pressing firmly so that the seasoning penetrates the meat. Add desired amounts of seasoning.
- Be original with your rub! For example, add garlic powder, paprika, thyme, or seasoned salt.
- Depending on your preferences or what you have in the pantry, you can use any type of oil, including olive or vegetable oil.
- Always wash your hands after touching raw meat with soap and warm water.
Steak Rub Alternatives Combine grated lemon peel, rosemary, and salt for a citrus flavor. Try dried ancho pepper, chili powder, cilantro, and a dash of lime if you’re craving Mexican cuisine. If you enjoy the combination of sweet and salty flavors, combine brown sugar with salt and black pepper.
- Rub in garlic powder, onion powder, paprika, salt, coriander, dill, and red pepper flakes for Montreal steak seasoning.6 Place the skillet over high heat on the stovetop.
- Remove the pan from the oven with care and place it on a burner.
- Use an oven mitt or a hot pad, as the pan will be extremely hot.
- Set the stove to a high temperature.
On stoves with numbered dials, the high heat setting is 6 to 9 on a scale from 1 to 9.7 Each side of the steak should be seared for 30 seconds in the skillet. When you place the steak in the pan, you should hear it sizzle. Using a spatula, gently press down on the meat to ensure that the entire bottom surface is touching the pan and cooking.
- If there is a great deal of steam or smoke, activate the stove’s exhaust fan.
- The pan’s center will be the hottest spot, making it ideal for searing.
8 Place the pan in the oven for two minutes to broil the steak. During the two minutes, resist the urge to open the oven door to check on the steak. This allows heat to escape, affecting how the meat cooks.
- Use a kitchen timer or your phone’s clock app to keep track of the time.
- Thinner steak cuts may require less time, whereas thicker steak cuts may require more than 2 minutes.
9 Turn the steak over and broil for an additional 2 minutes. Turn the steak with tongs so it cooks evenly on both sides. Your steak is now cooked to a temperature of medium-rare.
- For a medium steak, add 2 minutes to the cooking time on the second side for a total of 4 minutes.
- If you can’t tell by the steak’s color or if you don’t want to rely on timing alone, use a meat thermometer to check the steak’s temperature.
Different Steak Temperatures Rare: 125 °F (52 °C) Medium-rare: 135 °F (57 °C) Medium: 145 °F (63 °C) Medium-well: 150 °F (66 °C) Well done: 160 °F (71 °C) 10 Remove the steak from the oven and allow it to rest for five minutes. Resting meat before eating it allows it to reabsorb any moisture and juices that may have been lost during cooking.
- You may allow the steak to rest in the pan or transfer it to a clean cutting board or plate.
- Steak can be refrigerated in an airtight container for up to four days.
Advertisement 1 Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Typically, this takes between 20 and 30 minutes. While preparing the foil packs, preheat the oven so it is at the proper temperature when the steak is ready to be placed inside. To speed up oven preheating, turn on the broiler first. Then, before use, switch the oven to the bake setting. 2 Align two 12-by-12-inch (30-by-30-centimeter) sheets of aluminum foil. Tear your sheets and place them next to one another on a flat surface. Using the palm of your hand, smooth out any wrinkles until they are completely flat.
- When dividing the steak into more than two portions, use smaller pieces of aluminum foil. For instance, rip four 6 x 6 inch (15 x 15 cm) sheets.
- For added protection, aluminum foil can be placed on a cutting board. Any stray steak or juice that escapes the foil will not contaminate the counter.
3 Cut the steak into strips at least 2 inches (5.1 centimeters) wide. This will yield steak that is medium-well cooked. If the steak is cut into strips thinner than 2 inches (5.1 cm), it will likely be overcooked and dry. Using a sharp knife, slice the 1 lb (0.45 kg) of top sirloin steak on a cutting board, ensuring that each strip is roughly the same width.
- The thicker the steak strips, the rarer the steak will be.
- Do not cut pieces that are thicker than four inches (10 cm). If not, the steak will be undercooked.
- Best for these packets are skirt, hanger, and flank steaks. They are tender, simple to cut, and marinade-absorbent.
- Choose a cheaper cut such as tri-tips, bottom sirloin, or top blade if you do not wish to spend a great deal of money.
4 Place half of the steak strips in the middle of each sheet of aluminum foil. Putting the meat as close to the center of the foil as possible will make it simpler to seal the packs. Maintain equal amounts on each sheet so that one pack is not significantly larger than the others.
- If more than two sheets of foil were used, divide the steak accordingly.
- After handling raw meat, wash your hands with soap and warm water to prevent the spread of bacteria.
5 The steak is seasoned with olive oil, salt, and pepper. Drizzle 2 tablespoons (30 ml) of olive oil over both meat piles, then season with salt and pepper. Include as much seasoning as desired.
- Feel free to add additional spices and herbs for flavor, such as rosemary, garlic salt, or curry powder.
- Additionally, you can dice vegetables or potatoes to cook alongside the steak in the packs.
- If you prefer a different flavor, substitute any other oil for the olive oil.
6 Pack the steak in aluminum foil, forming a package. Wrap the steak by gathering the foil’s edges and squeezing them together in the center. Avoid leaving any spaces through which moisture could escape. The more tightly the packs are sealed, the juicier the meat will be. If the foil tears, transfer the steak to a new sheet of foil and rewrap it.7 Put the packs in the oven for thirty minutes. Place the packs directly on the oven rack with the side containing the sealed edges facing upward. The best location is the center of the rack, where hot air circulates most efficiently and meat cooks more evenly.
- To prevent a mess, place the packs on a baking sheet to collect any juice that may leak from the foil.
- Use the clock app on your smartphone or a kitchen timer so you don’t forget to remove the packs after 30 minutes.
8 Take the packs out of the oven and allow them to cool for five minutes. The steak’s moisture migrates to the exterior as it cooks. Resting the steak before eating it allows it to reabsorb its natural juices, preventing it from becoming dry. Steak should be refrigerated in an airtight container for no more than four days. Question Should steak be baked with a cover? The steak can be seared on the stovetop with garlic, rosemary, and butter. When transferring the steak to the oven, it is up to your discretion whether or not it should be covered. Submit a Question left 200 characters Include your email address to receive a notification once this question has been answered.
- Oven-safe skillet
- Pastry comb
- Oven mitt or hot pad
- Hand towels
- Meat temperature gauge (optional)
- sealed container (optional)
- Aluminum foil
- chopping block
- Baking sheet (optional)
- sealed container (optional)
Article Synopsis X Begin baking a steak by laying out two sheets of aluminum foil on a flat surface. Next, cut the steak into strips that are at least 2 inches thick if you desire medium-well doneness. Thin the strips for a well-done steak, or make them thicker for medium or rare.
- Then, position half of them in the center of each foil square.
- The steak should also be seasoned with olive oil, salt, and pepper.
- After seasoning the meat, tightly wrap the steak strips in aluminum foil to prevent moisture loss.
- Once the meat is wrapped, place the packages in an oven preheated to 400 degrees Fahrenheit for 30 minutes.
Allow the steak to rest for 5 minutes before serving to allow the moisture to redistribute throughout the meat. Continue reading for instructions on how to broil steak. This summary was helpful? Thank you to everyone who contributed to this page that has been read 165,242 times.
Using the Broiler – Using the broiler is one way to mimic the thick crust formed by a sear on a filet mignon using only the oven. A broiler is an oven accessory that simulates a grill or sear by applying direct heat to food. Some ovens have a separate broiler drawer, but the majority of contemporary ovens have the broiler on top.
How long do you bake steak at 425?
How to Prepare the Ideal Steak: The Method – Now that you’ve prepped your steaks and assembled your equipment, it’s time to stop wandering how to cook steaks and start executing steak perfection. Need more information on the optimal methods for cooking steaks? Follow this step-by-step guide to cook steaks to perfection every time.
- Preheating the pan ensures even cooking and a perfect sear. If you want to cook a perfect steak, the exterior must be crusty. Remember to oil the pan. We prefer avocado or olive oil. Since butter has a higher smoke point and tends to burn at the temperatures required to cook a perfect steak, save it for the end.
- Sear the Steak on Both Sides – Ensure that your pan is sufficiently hot by dripping a small amount of water onto the surface. If it ignites immediately, you are prepared for action. A steak should be seared for no longer than 2 to 3 minutes per side. You do not want to fully cook the steak, as this will result in well-done or overdone steak.
- After searing, place steaks in a preheated oven at 425 degrees for an additional 4 to 7 minutes, depending on thickness and desired doneness. A meat thermometer should register 135 degrees Fahrenheit.
- Rest, and Rest Amplely – Once your steak has reached medium-rare perfection, rest it for at least five minutes. This will permit the juices to coagulate, keeping all of the flavorful goodness where it belongs, within the wine.
That’s all there is to it. All the tips and tricks you need to cook a perfect steak, every time. Remember to begin with high-quality cuts of beef, such as those offered by the Chicago Steak Company, and you’ll be the one showing off your steak-cooking expertise at your next dinner party: Best Way to Cook a Steak