Tillie Doyle
Cooking steak in the oven is a great way to achieve a perfectly seared and crispy crust on the outside, while keeping the inside tender and juicy. The best results are achieved with a cast-iron skillet, which can easily go from stovetop to oven. After searing the steak on one side in a hot skillet, it is then finished in the oven at a temperature of around 400-450°F for 8-10 minutes, depending on the desired level of doneness. A meat thermometer is a useful tool to ensure the steak is cooked to your preference.
Cooking steak in the oven
| Characteristics | Values |
|---|---|
| Oven temperature | 400°F to 450°F |
| Steak thickness | 1- to 1.5-inch thick |
| Steak type | Thick-cut, ribeye, T-bone, flank steak, sirloin, strip steak, filet mignon |
| Pan type | Cast-iron skillet, stainless steel skillet |
| Seasoning | Salt, pepper, olive oil, garlic powder, thyme, butter |
| Marinade | Orange juice, cider vinegar, Worcestershire sauce |
| Cooking time | 8 to 10 minutes in the oven, 3 to 6 minutes on the stovetop |
| Resting time | 5 to 10 minutes |
| Internal temperature | 125°F to 165°F, depending on the desired doneness |
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What You'll Learn
Use a cast-iron skillet for a beautiful crust
Using a cast-iron skillet is a great way to cook steak in the oven and get a beautiful crust. Cast iron skillets absorb and retain heat very well—they heat up quickly and cook evenly. This means you can get a quick sear on your steak, creating a caramelized crust without overcooking the centre.
To start, you'll want to get your skillet very hot. Place it on the stovetop over medium-high heat. You can also preheat the skillet in the oven as it preheats, but be sure to use oven mitts when handling a hot skillet. Once the skillet is hot, add some oil. You can use any high-heat cooking oil, such as avocado oil or olive oil.
Next, you'll place the steak in the skillet. For thicker steaks, sear one side until it's dark and the bottom starts to pull away, making it easy to flip. This should take around 3 to 4 minutes. Then, flip the steak and transfer the skillet to the oven. If you're broiling, place the steak on a baking sheet first.
For thicker cuts of steak, cook in the oven at 450°F for about 8 to 10 minutes after searing. For a rare steak, aim for an internal temperature of 125°F, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F for well-done. The steak will continue to cook slightly as it rests, so take it out of the oven 5°F before it reaches the desired temperature.
Let the steak rest for about 5 to 10 minutes before serving. This will keep the steak juicy and allow the juices to flow back into the meat. You can top the steak with a pat of herb butter, fresh herbs, or butter and thyme for extra flavour.
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Sear one side of a thick steak in a hot skillet
Cooking steak in the oven is a great way to achieve a perfectly seared and crispy crust on the outside, while keeping the inside nice and juicy. Here is a step-by-step guide to searing one side of a thick steak in a hot skillet:
Step 1: Prepare the Steak
Start by choosing a thick-cut steak, preferably at least 1 to 1.5 inches thick. Select your preferred cut, such as filet mignon, rib-eye, T-bone, or strip steak. Pat the steak dry with paper towels to remove any excess moisture, as this will help ensure a proper sear.
Step 2: Preheat the Skillet
Use a large oven-proof skillet, preferably cast iron or stainless steel, as these materials can withstand high temperatures. Preheat the skillet on the stovetop over medium-high to high heat until it is very hot. You can test the heat by flicking a few drops of water into the skillet; if it sizzles and evaporates instantly, it's ready.
Step 3: Season the Steak
Generously season the steak with salt and pepper on both sides. You can also add other seasonings or a high-heat cooking oil, such as avocado oil, to the steak or the skillet. Some people prefer to salt their steak ahead of time, anywhere from 10 minutes to a few days in advance, to enhance flavor and tenderness.
Step 4: Sear One Side
Carefully place the steak in the hot skillet, making sure to release it away from you to avoid oil splatter. Leave the steak undisturbed for about 3 to 4 minutes. This allows the steak to develop a deep golden or brown crust on one side.
Step 5: Flip and Transfer to the Oven
Once the first side is nicely seared and the steak releases easily from the skillet, it's time to flip it. Use tongs to flip the steak and then carefully transfer the skillet to a preheated oven. If you are broiling, place the steak on a baking sheet before transferring it to the oven.
Step 6: Finish Cooking in the Oven
The oven temperature and cooking time will depend on your desired degree of doneness. For thicker steaks, cook at 425-450°F for about 8 to 10 minutes for a medium-rare to medium steak. Use an instant-read thermometer to check the internal temperature, which should be 130-145°F for rare to medium doneness.
Remember, thick steaks continue to rise in temperature even after being removed from the heat, so it's important to use a thermometer to ensure your steak reaches your desired level of doneness.
By following these steps, you will achieve a beautifully seared thick steak with a juicy, tender interior. Enjoy your delicious restaurant-quality meal!
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Oven temperatures vary, but 450°F is good for thicker steaks
First, you'll want to sear your steak in a hot skillet. To get that perfect crust, use a cast-iron skillet or a stainless-steel pan. Avoid non-stick skillets as they're not designed for the high heat required to create a good crust. Heat your skillet until it's very hot, then place your steak in the pan and cook until it's deep golden, about 3 to 4 minutes.
Next, transfer your steak to the oven. For a 1-inch thick steak, cooking in the oven at 425°F for 5 minutes should be enough to reach medium-rare. For thicker steaks, you can expect a total cook time of about 8 to 10 minutes in the oven at 450°F after searing.
Keep in mind that the steak will continue to cook slightly as it rests, so it's best to remove it from the oven when it's about 5°F shy of your desired temperature. For a medium-rare steak, aim for an internal temperature of 130°F to 140°F.
Using an oven mitt, carefully remove the skillet from the oven and let the steak rest on a plate for about 5 to 10 minutes before serving. This resting period is crucial for the juices to redistribute, ensuring your steak stays nice and juicy.
With these tips, you'll be able to cook a delicious, thick steak in your oven, achieving that perfect balance of a crispy exterior and a juicy, tender interior.
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Use a meat thermometer to check the internal temperature
Cooking steak in the oven is a great way to achieve a perfectly seared and crispy crust on the outside while keeping your desired degree of doneness on the inside. Using a meat thermometer is the best way to ensure your steak is cooked to your liking.
First, it is important to know the ideal temperature for your preferred doneness. For red meat, 120°F (49°C) is rare, 140°F (60°C) is medium, and 160°F (71°C) is well done.
Once you have cooked your steak, insert the probe tip into the steak, avoiding any bones. Then, carefully insert the probe further, aiming to reach the thermal center of the steak. The thermal center is the coolest part of the meat, which may not be the exact physical center. For thin steaks, you can push the thermometer all the way through until it emerges on the other side.
Let the probe sit for a few seconds and wait for the temperature reading to appear. Once the recommended internal temperature is reached, remove the steak from the heat source. For thicker steaks, insert the thermometer into the thickest part of the steak. For steaks that are wider than they are thick, you must also check the temperature from the sides. Insert the probe from the side and aim to hit the thermal center.
It is important to note that the steak will continue to cook while it rests, so it is recommended to remove the steak from the heat source about 5° before it reaches the desired temperature. Let the steak rest for about 5 to 10 minutes before serving.
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Rest the steak for 5-10 minutes before serving
Once your steak is cooked to your liking, it's time to let it rest. This is a crucial step if you want your steak to be juicy and tender. When you remove the steak from the oven, transfer it to a cutting board or plate and let it rest for 5 to 10 minutes before slicing and serving. During this resting period, the juices will redistribute throughout the meat, preventing them from ending up on your cutting board when you slice the steak.
It's important to note that your steak will continue to cook slightly during the resting period, so take this into account when deciding how long to let it rest. If you prefer your steak on the rarer side, a shorter resting time of around 5 minutes will ensure it doesn't overcook. For a more well-done steak, a longer resting time of up to 10 minutes is ideal.
While the steak is resting, you can prepare any side dishes to serve with it. Some classic side dish options include roasted red potatoes, mashed potatoes, baked potatoes, green beans, asparagus, and roasted broccoli. These sides will complement your juicy, tender steak perfectly.
Additionally, you can add a final touch to your steak before serving. A pat of butter on top of the steak will enhance its flavour and juiciness. You can also sprinkle it with kosher salt or flaky sea salt, and some freshly ground black pepper to taste. These seasonings will enhance the natural flavour of the steak.
Finally, when it comes to slicing your steak, be sure to cut against the grain. This means slicing perpendicularly to the orientation of the muscle fibres. This will ensure that your steak is tender and not tough or chewy. Now you're ready to serve your perfectly cooked, juicy, and tender steak!
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Frequently asked questions
Cooking time depends on the thickness of the steak and the temperature of the oven. For a 1-inch thick steak, it should take about 5 minutes in a 425°F oven. For thicker steaks, it can take up to 10 minutes in a 450°F oven.
First, season the steak generously with salt and pepper, and rub with olive oil. Then, sear one side of the steak in a hot skillet until it is dark and easy to flip. After flipping, transfer the skillet to an oven preheated to 450°F and cook for 8-10 minutes for a thick steak, or 6 minutes for a thinner cut.
The ideal temperature depends on your desired level of doneness. For rare steak, cook to an internal temperature of 125-130°F; for medium-rare, 130-140°F; for medium, 140-150°F; for medium-well, 150-160°F; and for well-done, 160-165°F.
The best way to know when your steak is done is to use a meat thermometer to check its internal temperature. You can also slice into the steak with a knife to check for doneness, but this will cause the juices to escape and the steak may become dry.
