Tillie Doyle
Cooking steak in an oven fryer is a quick and easy way to get a restaurant-worthy meal at home. It's simple, hands-off, and produces a juicy and tender steak with a crispy crust. The magic of an air fryer is that hot air circulates around the food, leading to a perfect crust on every inch. It also cuts down on cooking time and fat without sacrificing flavor. You can use a variety of seasonings and spices to suit your taste, and the best way to check if your steak is done is by using a meat thermometer.
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What You'll Learn
Oven temperature for steak
The best oven temperature for steak depends on the cut of steak, its thickness, and your desired doneness. For a thinner steak, heat your broiler and position an oven rack as near to the heating element as possible. For a thicker steak, preheat your oven to 450°F. Normally, 425°F is the best temperature to cook steak in the oven.
If you are using a skillet, preheat it until it is very hot. This is critical for achieving a beautiful crust. You can preheat your skillet in the oven while it is preheating or on the stovetop. If you start with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one-note in texture.
To determine whether the skillet is properly heated, flick a few drops of water into it—the water should sizzle and evaporate instantly. Place the steak in the skillet and cook, undisturbed, until deep golden underneath (3 to 4 minutes). The idea is to sear the steak on one side before finishing it in the oven. Turn the steak over and carefully transfer the skillet to the oven. If broiling, place the steak on a baking sheet and transfer it to the oven.
Roast or broil until an instant-read thermometer inserted into the thickest part of the steak registers 125°F for rare, 135°F for medium-rare, or 145°F for medium. This should take 8 to 10 minutes (10 to 12 minutes if broiling).
Remove the steak from the oven when the internal temperature is 5°F below the desired doneness temperature. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature should match the temperature of your desired level of doneness.
Let the steak rest for 10 minutes before slicing against the grain. This is very important if you want your steak to be nice and juicy. If you slice too early, the juices will wind up on the cutting board.
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Steak thickness and cooking time
Steak thickness plays a crucial role in determining the cooking time and method. For instance, thicker cuts, such as Filet Mignon, Cowboy Ribeye, and Tomahawk steaks, are best suited for the reverse-sear method. This involves baking the steak in the oven at a lower temperature first and then searing the exterior in a hot skillet on the stovetop. This method ensures that the steak is cooked evenly throughout while achieving a crispy, caramelized exterior.
For thicker steaks, it is recommended to use a large oven-proof skillet, preferably cast iron, to achieve a good crust. To determine if the skillet is hot enough, a few drops of water should be flicked onto it, and it should sizzle and evaporate instantly. The steak should then be placed in the skillet and seared on one side for about 3 to 4 minutes until deep golden. After searing, the steak is transferred to an oven preheated to 450°F and cooked for about 8 minutes for thicker cuts.
On the other hand, thinner steaks can be broiled for about 6 minutes per side, flipping the steak halfway through. It is important to note that the cooking time may vary depending on the desired level of doneness. For a rare steak, an instant-read thermometer inserted into the thickest part should read 125°F, while for medium-rare, it should be 135°F, and 145°F for medium.
When cooking steak in an air fryer, the thickness of the steak also determines the cooking time. For a medium steak, set the time for 12 minutes, flipping it halfway through. For a medium-rare steak, 10 minutes in the air fryer will do, and for well-done steaks, it will take about 12 to 15 minutes.
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Pre-heating the oven fryer
Preheating your oven fryer is a crucial step in ensuring your steak is cooked to perfection. Here's a detailed guide to help you master the process:
Firstly, remove your steaks from the refrigerator and let them rest at room temperature. This step is important as it helps the steaks cook more evenly. Aim for around 30 minutes, but if you're short on time, even a few minutes will make a difference.
Next, preheat your oven fryer to a temperature between 400°F and 425°F. Different sources recommend slightly different temperatures, but this range should ensure a good sear. While the fryer is heating up, you can prepare your steaks by patting them dry with paper towels. It's important to remove any excess moisture so that the steaks can begin to brown.
If you're using a skillet, it's essential to preheat it until it's very hot. This can be done on the stovetop or in the oven while it's preheating. A cast-iron skillet is ideal for achieving that coveted crust, but stainless steel works too. Avoid non-stick skillets as they aren't designed for the high heat required and won't give you the same crusty results.
Once your oven fryer and skillet (if using) are preheated, you're ready to add some flavor to your steaks. Rub them generously with olive oil and season with salt and pepper, or your desired seasonings. You can also get creative with spices and use a variety of seasonings to suit your taste.
Now that your oven fryer and steaks are prepped, you're almost ready to start cooking. Just remember, the preheating step is key to ensuring your steaks cook evenly and develop that mouth-watering crust.
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Resting the steak
Firstly, remove the steak from the oven fryer and transfer it to a plate. It is important to let the steak rest on a plate so that the oven fryer does not continue cooking the steak. Cover the steak loosely with foil or transfer it to a cutting board.
Let the steak rest for 5 to 10 minutes. During this time, the steak will continue to cook slightly, and its temperature will rise by a few degrees. This is known as "carry-over cooking". The steak will also cool down slightly during this time, so it is important to consider the balance between allowing the juices to redistribute and serving the steak while it is still hot.
While the steak is resting, you can season it with salt and pepper and prepare any side dishes or sauces. You can also use this time to clean up your cooking area and prepare for serving.
For thicker steaks, you may need to adjust the resting time accordingly. Thicker steaks, such as a New York strip steak or a boneless rib-eye, may require a slightly longer resting time to allow the juices to redistribute evenly throughout the meat.
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Seasoning the steak
There are differing opinions on when to season the steak. Some sources suggest seasoning the steak up to 24 hours in advance, while others recommend seasoning it just before cooking. One source suggests that seasoning the steak the night before or at least four hours in advance is ideal, allowing the steak to come to room temperature about an hour before cooking. This gives the salt time to draw out the moisture and flavour the meat well beyond the surface, improving browning and creating a nice crust. However, some chefs argue that seasoning the steak too far in advance will dry out the meat.
In addition to salt and pepper, other seasonings can be used to enhance the flavour of the steak. Italian seasoning is one option, or a specific steak seasoning blend. One recipe includes mixing butter with garlic, rosemary, thyme, and parsley to create a garlic herb butter to serve with the steak.
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Frequently asked questions
Set the time to 12 minutes and flip the steak at 6 minutes.
For a medium-rare steak, cook the steak for 10 minutes and flip it after 5 minutes.
Well-done steaks take about 12 to 15 minutes.
Preheat the oven fryer to 400 degrees Fahrenheit.
Brush the steaks with olive oil and sprinkle with spices. Place the steaks in the fryer basket and cook for 7 minutes. Flip the steaks and cook for an additional 3 to 7 minutes.
