Cody Casey
Cooking steak in a glass pan is possible, but it is not recommended. Glass pans are not oven-safe, and steak is best cooked using the stovetop-to-oven method. This method involves searing the steak in a hot pan to create a caramelized crust, and then finishing it in the oven to cook the inside without overcooking the exterior. Cast iron or stainless steel pans are recommended for this technique. When cooking steak, it is important to pat the meat dry, season generously, and heat the pan to a very high temperature before adding oil and placing the steak in the pan.
| Characteristics | Values |
|---|---|
| Pan temperature | Super hot |
| Steak temperature | Room temperature |
| Steak type | Boneless, quick-cooking cuts between one and one-and-a-half inches thick |
| Steak cuts | NY Strip, rib eye, filet mignon |
| Seasoning | Salt, pepper, olive oil, thyme, butter |
| Steak doneness | Medium-rare to medium |
| Internal temperature | 130°F to 140°F |
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What You'll Learn
- Cooking temperature: 400°F in the oven, 130°F internal temperature for rare steak
- Pan-searing: heat the pan until very hot, add oil, and sear for 3 minutes
- Marinade: orange juice, cider vinegar, olive oil, and Worcestershire sauce
- Resting: let the steak rest for 5-10 minutes before slicing
- Finishing: cook in the oven for 5 minutes at 425°F for a 1-inch steak
Cooking temperature: 400°F in the oven, 130°F internal temperature for rare steak
Yes, it is possible to cook steak in a glass pan, but it is not recommended. Glass pans are not designed for high-heat cooking methods such as searing or frying, which are commonly used when cooking steak. If you want to cook your steak in a glass pan, it is recommended that you cook it in the oven to avoid the risk of shattering the glass.
To cook a rare steak in the oven, preheat your oven to 400°F. While the oven is preheating, take your steak out of the fridge and let it come up to room temperature, which should take about an hour. This is an important step because if you fry or grill your steak straight from the fridge, the heat will not penetrate the middle of the steak as efficiently.
Once your steak has come to room temperature, place it in a glass dish and put it in the oven. For a rare steak, cook until the internal temperature reaches 130°F. This should take around 10 minutes, but the exact time will depend on the thickness of your steak, so it is recommended to use a meat thermometer to test for doneness.
When your steak has reached the desired internal temperature, remove it from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute and ensure a juicy, tender steak. Enjoy!
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Pan-searing: heat the pan until very hot, add oil, and sear for 3 minutes
While it is possible to cook steak in a glass pan, it is not recommended. Glass is not a good conductor of heat and will not give you the same results as cast iron or stainless steel. Cast iron skillets are non-stick, retain heat, and give a great sear on your steak.
If you are pan-searing your steak, it is important to get your pan very hot before adding oil and placing the steak in the pan. The oil should be a high-temperature variety such as grapeseed oil, canola oil, ghee, duck or pork fat. You will know your pan is hot enough when the oil sizzles upon contact.
Once your pan is hot and oiled, place your steak in the pan and sear for 3 minutes. For a 1.5-inch NY strip steak, a general guideline is to sear for about 4-5 minutes on each side for a medium-rare doneness on high heat. However, cooking time will vary depending on the thickness of the steak and your desired level of doneness. A thinner steak, for example, will need less time in the pan to avoid overcooking. For a rare steak, you are looking at 125°F, whereas a medium-rare steak will be around 130°F.
It is okay to flip your steak more than once to ensure an even cook. A good rule of thumb is to cook your steak for 1 minute, flip, cook for another minute, and then flip again. Check the center of the steak with a thermometer and once it reaches about 5-10 degrees below your desired doneness, it is ready.
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Marinade: orange juice, cider vinegar, olive oil, and Worcestershire sauce
It is possible to cook steak in a glass pan. Before you begin, remove your steak from the fridge and allow it to come up to room temperature for about an hour. This will ensure that the heat can penetrate the middle of the steak efficiently.
This marinade can be made with common ingredients that you are likely to have on hand. It is a good option for budget-friendly steaks, as the marinade will add flavour and help to tenderize the meat.
To make the marinade, combine the following ingredients in a blender:
- Olive oil
- Orange juice (freshly squeezed, not from concentrate)
- Cider vinegar
- Worcestershire sauce
You can also add other ingredients to taste, such as:
- Soy sauce
- Lemon juice
- Basil
- Garlic powder
- Parsley
- White pepper
- Minced garlic
- Hot pepper sauce
Blend the ingredients on high speed for about 30 seconds, or until thoroughly combined. Pour the marinade into a resealable plastic bag and add your steak. Coat the steak with the marinade, squeeze out the excess air, and seal the bag. Place the bag in the refrigerator and allow the steak to marinate for at least two hours. For more flavour and juiciness, you can marinate the steak for up to eight hours.
When you are ready to cook your steak, remove it from the marinade and shake off the excess. Be sure to discard the remaining marinade. You can now cook your steak in your glass pan, following the same method you would use for any other pan. Heat your glass pan on the stovetop until it is super hot, then add your steak. For a medium-rare steak, cook for around 6 minutes, turning the steak every minute or so to ensure an even cook.
To finish your steak, you can transfer it to an oven preheated to 425 degrees Fahrenheit for 5 minutes, or until an instant-read thermometer inserted into the centre of the steak reads 130-140 degrees Fahrenheit. Remove the steak from the oven and let it rest for 5 minutes before serving.
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Resting: let the steak rest for 5-10 minutes before slicing
Cooking steak in a glass pan is possible, but it's important to note that certain precautions should be taken to ensure optimal results. One crucial step in cooking steak is allowing it to rest after cooking. Resting the steak for 5 to 10 minutes before slicing is essential for several reasons. Firstly, during the cooking process, the juices in the steak are drawn towards the center due to the heat. When the steak rests, these juices have a chance to redistribute evenly throughout the meat. If you slice the steak immediately after cooking, these juices will end up on your cutting board and result in a drier, less juicy steak.
The resting period also allows the steak to cool down slightly, making it easier to handle and ensuring that you don't burn yourself during the slicing process. It's important to note that the steak will continue to cook slightly during the resting period, so if you prefer your steak rare, you may need to adjust the cooking time accordingly.
To rest your steak properly, transfer it from the pan to a cutting board and cover it loosely with aluminum foil. This will help to retain some heat while still allowing steam to escape. If you're cooking multiple steaks, it's best to rest them separately rather than stacking them, as stacking can affect the crust and prevent even resting.
While the steak is resting, you can prepare any sides or sauces to accompany your meal. This could include a simple salad, roasted vegetables, mashed potatoes, or a variety of sauces like béarnaise, peppercorn, or a red wine reduction. Preparing sides during the resting period ensures that your entire meal is hot and ready to serve once the steak has rested.
Finally, when the resting time is complete, slice the steak thinly against the grain. Slicing against the grain ensures that each bite is tender and not too chewy. By following these steps and allowing your steak to rest for 5 to 10 minutes, you'll end up with a juicy, flavorful, and well-rested steak that's ready to be enjoyed.
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Finishing: cook in the oven for 5 minutes at 425°F for a 1-inch steak
Cooking steak in a glass pan is possible, but it's recommended to use a cast-iron skillet or stainless-steel pan for better heat retention and even cooking. Here's a detailed guide on finishing your steak in the oven:
Step 1: Prepare the Steak
Before placing the steak in the oven, it's crucial to follow the initial cooking steps. Start by patting the steak dry with paper towels. This step is essential to ensure that any moisture on the steak's surface evaporates, promoting even browning. Season the steak generously with salt and pepper on both sides. These seasonings will enhance the flavour and help create a mouthwatering crust.
Step 2: Sear the Steak
Heat a heavy-based pan, preferably cast iron or stainless steel, over medium-high heat until it's very hot. Add oil to the pan—options include olive oil, avocado oil, or another oil with a high smoke point. Carefully place your seasoned steak into the hot pan, ensuring you release it away from you to avoid oil splatter. Listen for the satisfying sizzle, a telltale sign of proper heat.
Step 3: Flip and Oven Finish
Allow the steak to cook undisturbed for a few minutes on the first side. This duration will depend on your desired doneness, typically 2-3 minutes for a rare or medium-rare steak. Then, flip the steak when it releases easily from the pan and has developed a deep brown crust. For a 1-inch steak, cook the second side for about 2 minutes for a medium-rare doneness. At this point, transfer the skillet with the steak into the preheated oven set at 425°F.
Step 4: Baking Duration
For a 1-inch steak, bake in the oven for 5 minutes. This timing is crucial to achieving the desired doneness and preventing overcooking. A 5-minute bake should result in a medium-rare steak with a reddish-pink to lightly pink centre. An instant-read thermometer inserted into the centre of the steak should read approximately 130°F (54°C) for medium-rare.
Step 5: Rest and Serve
Remove the steak from the oven and let it rest for a few minutes. Resting allows the juices to redistribute, ensuring a juicy and tender steak. Season with salt to taste and consider adding a final touch of extra virgin olive oil or butter for an extra indulgent finish. Then, slice the steak thinly against the grain and serve. Enjoy your perfectly cooked steak!
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Frequently asked questions
Yes, you can cook steak in a glass pan. However, cast iron skillets are recommended for cooking steak as they heat up quickly and cook evenly, creating a caramelized crust without overcooking the centre.
First, pat the steak dry with paper towels and season with salt and pepper. Next, heat oil in your glass pan until it shimmers, then carefully add the steak, ensuring the oil doesn't splatter. Leave the steak undisturbed for a few minutes to develop a crust, then flip and cook for another 3-4 minutes for rare or medium-rare.
For a medium-rare steak, cook for around 6 minutes, turning every minute. You can use a meat thermometer to check for doneness: medium-rare steak should be 130°F (54°C).
Boneless, quick-cooking cuts between one and one-and-a-half inches thick are best for pan-searing, such as NY Strip, rib eye, or filet mignon.
Yes, you can use the stovetop-to-oven method. After searing your steak in the glass pan, transfer it to a preheated oven and bake until the steak is reddish-pink in the centre.
