Roasting Steak Perfection: No Pan Required

How to Roast a Steak Without Pan-Searing

There are a few different ways to cook a steak without pan-searing. One popular method is to use the reverse-searing technique, where you start by cooking the steak slowly at a low temperature in the oven or on a grill, and then finish it off with a hot sear. This results in a steak that is perfectly medium-rare from edge to edge, with a crisp crust. Another option is to use a cast-iron skillet to create a deeply caramelized crust without overcooking the centre of the steak. You can also try pan-searing your steak on the stovetop using a stainless steel or cast-iron pan – this technique helps build flavour and texture while preventing sticking.

Cooking steak in the oven without searing

If you're looking to cook a juicy steak without searing, you have a few options. One method is to start the steak in a low oven, then finish it with a quick sear or grill to get that beautiful crust. This technique is called reverse-searing and it's a great way to get a perfectly cooked interior with a crisp exterior. Here's a step-by-step guide:

Step 1: Prepare the Steak

Generously season your steak with salt and pepper. You can also dry brine the steak by placing it on a wire rack over a baking sheet and leaving it uncovered in the refrigerator overnight. This step helps to dry out the exterior of the steak, leading to better browning.

Step 2: Cook the Steak in a Low Oven

Place the steak on a wire rack set in a rimmed baking sheet and put it in a low oven, between 200 and 275°F (93 to 135°C). Cook the steak until it's about 10 to 15°F below your desired serving temperature. For a rare steak, aim for an internal temperature of 105°F (41°C). For medium-rare, go for 115°F (46°C). Medium is 125°F (52°C) and medium-well is 135°F (57°C).

Step 3: Sear the Steak

Just before the steak is done, heat a cast-iron skillet or a heavy stainless steel pan on high heat. Add a thin coat of vegetable oil to the pan. When the oil is smoking hot, carefully add the steak and sear for about 45 seconds on each side. You can also hold the steak sideways with tongs to sear the edges.

Step 4: Rest and Serve

Your steak is now ready to be served! There's no need to let it rest before slicing, as the low-heat cooking method ensures that the juices are evenly distributed. However, if you prefer your steak to be well-done, you may consider letting it rest for a few minutes before slicing.

Alternative Method: Pan-Searing Without an Oven Finish

If you don't want to use an oven at all, you can try a simple pan-searing method. Here's a step-by-step guide:

Step 1: Prepare the Steak

Pat the steak dry with paper towels. This step is crucial, as any moisture on the exterior of the steak will need to evaporate before the meat starts to brown. Season the steak generously with salt and pepper.

Step 2: Heat the Pan

Use a heavy pan, preferably cast iron or stainless steel, and heat it over medium-high heat until it's very hot. Add oil to the pan and heat until it shimmers and moves fluidly.

Step 3: Cook the Steak

Carefully place the steak in the pan, making sure to release it away from you to avoid oil splatter. Leave the steak undisturbed for a few minutes to develop a brown crust. Then, flip the steak when it releases easily and the bottom is a deep brown color, usually about 3 minutes.

Step 4: Finish and Rest

Continue cooking the steak for your desired level of doneness. For a rare or medium-rare steak, cook for an additional 3 to 4 minutes on the second side. If desired, add butter and fresh thyme to the pan during the last minute of cooking. Transfer the steak to a plate and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute and prevents them from pouring out when you cut into the steak.

How to get a good sear without a cast-iron skillet

While cast-iron skillets are the preferred choice for searing steaks, you can still achieve a good sear without one. Here are some tips to help you get a perfectly seared steak using alternative cookware:

Choose the Right Pan

Opt for a heavy-bottomed pan with good heat retention, such as a high-quality stainless steel pan. Avoid using non-stick cookware, as the heat required for searing is too high and may damage the coating. Choose a pan that is close in size to your steak to prevent excess splattering and burning of steak juices.

Prepare the Steak

Take your steak out of the fridge at least 15 minutes to an hour before cooking to allow it to come to room temperature. Blot the steak dry with paper towels to remove any excess moisture, which can interfere with the searing process. Moisture on the surface must cook off before browning can occur. Generously season the steak with salt and pepper on both sides. You can also add other seasonings like garlic powder, rosemary, or thyme.

Heat the Pan

Place your pan over medium-high to high heat. Add a high-smoke-point oil, such as avocado oil, vegetable oil, or canola oil, to the pan. You only need a small amount, about 1-2 tablespoons, to coat the bottom of the pan. Spread the oil evenly using a brush.

Sear the Steak

Once the oil is hot, carefully add the steak to the pan. You should hear a loud sizzling noise. For a good sear, do not touch or move the steak for the first 3-4 minutes. This will allow a nice crust to form. After the first side is browned, flip the steak and cook the other side for the same amount of time.

Add Butter and Aromatics (Optional)

For extra flavour, add a pat of butter, some garlic cloves, and herbs like rosemary or thyme to the pan during the last 2 minutes of cooking. Tilt the pan and use a spoon to baste the steak with the flavoured butter.

Rest the Steak

After searing, transfer the steak to a plate or cutting board and loosely cover it with foil. Let the steak rest for at least 5 minutes for thin steaks and 10 minutes for thicker cuts. This allows the juices to redistribute, ensuring a juicy and tender steak.

Check Doneness

To ensure your steak is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. Here are the temperature ranges for different levels of doneness:

• Rare: 120°F - 125°F
• Medium-Rare: 130°F - 135°F
• Medium: 140°F - 145°F
• Medium-Well: 150°F - 155°F
• Well-Done: 160°F and above

Slice and Serve

After resting, slice the steak against the grain and serve immediately. Enjoy your perfectly seared steak!

Choosing the right cut of steak

Thickness and Marbling

An important factor to consider when choosing a steak is its thickness. Thinner cuts of steak can be tricky to cook as they can easily overcook and become dry. For more leeway, opt for thicker cuts that are at least 1-inch thick. This gives you more time to achieve the perfect roast without overcooking.

In addition to thickness, pay attention to the marbling of the steak. Marbling refers to the thin lines of fat that run through the meat. While you may think that fat is undesirable, a good amount of marbling is actually desirable as it contributes to the tenderness and flavour of the steak. As the steak cooks, the fat renders down, creating a juicy texture and rich flavour. Look for cuts with thin lines of marbling rather than large chunks of fat.

Popular Steak Cuts

T-Bone Steak

T-bone steaks are cut from the short loin of a cow, closer to the stomach than the rear. They are usually tender and a popular choice at steakhouses as they offer two different types of meat in one cut: a tenderloin on one side and a strip steak on the other. T-bone steaks can be between one and two inches thick, making them ideal for grilling. However, they can be more expensive and challenging to cook due to the different cooking needs of the two types of meat.

Porterhouse Steak

Porterhouse steaks are similar to T-bone steaks but tend to be larger and are cut from a different part of the short loin, closer to the legs. This makes them a little less tender than T-bone steaks. Porterhouses are usually thicker, ranging from one to three inches, and offer a larger tenderloin portion. They are often cooked on a cast-iron skillet to achieve the perfect sear. Like T-bone steaks, they can be pricier and require some experience to cook properly.

Ribeye Steak

Ribeye steaks are a favourite among steak enthusiasts. Cut from the prime rib area, they offer excellent ribeye fat content that results in a perfect combination of flavour and texture. Ribeyes are typically between 3/4 and 1 1/2 inches thick, but for grilling, choose a cut closer to 1 1/2 inches for the best results. Ribeyes are very flavourful and juicy when cooked properly, especially over the intense flames of a grill. They can be pricey, but the bone-in option is usually more affordable.

Filet Mignon

Filet mignon is a cut from the tenderloin, which sits closest to the ribs. It is extremely tender and one of the thicker cuts of steak, typically between two and three inches. This cut is best seared in a pan with butter for about four minutes on each side and then finished in the oven for an additional five minutes. Filet mignon is usually the most expensive cut and may not have as much flavour as other steaks, so consider adding bacon strips or a butter-based sauce.

Top Sirloin Steak

Top sirloin steak comes from the rear of the animal, right underneath the tenderloin. While it may not be as tender due to the muscular nature of the cut, it offers robust, rich flavours. Top sirloin is a great affordable option for large cookouts and works well on the grill. Brush the steak with olive oil and your preferred spices before grilling. This cut typically takes longer to cook due to its thickness, ranging from one to two inches. Be careful not to overcook, as it can become tough.

Strip Steak

Strip steak, also known as New York Strip, is a cut from the short loin, an area that is not as muscular, resulting in a tender steak. It is usually boneless and has a rectangular shape with good marbling and a deep, rich flavour. Strip steaks are typically between one and two inches thick and are more affordable than some other cuts. They are versatile and can be cooked in the oven, pan, or grill. For grilling, season with salt and pepper, sear over high heat, and then move to indirect heat to finish.

Marinating your steak

Ingredients

You will need the following ingredients for your marinade:

• Olive oil
• Worcestershire sauce
• Soy sauce
• Lemon juice
• Balsamic vinegar
• Spices and seasonings (e.g. dried basil, garlic powder, Italian seasoning, white pepper)
• Optional ingredients: hot sauce, dried parsley flakes, dried minced garlic, red pepper

Instructions

• Mix the ingredients: In a small bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, lemon juice, balsamic vinegar, and your choice of spices and seasonings. You can adjust the measurements of each ingredient to your taste preferences.
• Prepare the steak: Add your steaks to a resealable plastic bag or a large bowl. Pour the marinade over the steaks, ensuring they are well coated.
• Marinate: Refrigerate the steaks in the marinade for at least 2 hours or overnight for the best results. Thinner cuts of steak, such as skirt or flank steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, benefit from a longer marination time of up to 8 hours or overnight.
• Remove from marinade: When ready to cook, remove the steaks from the marinade and shake off any excess. Discard the remaining marinade, as it is unsafe to reuse due to bacteria from the raw meat.
• Cook the steak: You can now cook your steak using your preferred roasting method. Remember to let the steak rest for a few minutes after cooking to allow the juices to redistribute and ensure a juicy and tender steak.

Tips

• Use acidic ingredients: Ingredients like lemon juice or vinegar help to tenderise the steak by breaking down the tough fibres in the meat.
• Marinade time: The longer you marinate your steak, the more tender and flavourful it will become. However, thinner cuts of steak require less time, while tougher cuts benefit from a longer marination.
• Safety first: Do not reuse the marinade after coating raw meat, as it can contain harmful bacteria. If you want to use the marinade as a sauce, make sure to boil it first to kill any bacteria.

Cooking steak to the desired doneness

Choosing the Right Steak

The best candidates for roasting or pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon. For larger or slower-cooking cuts like beef tenderloin, pan-searing is usually done first, followed by finishing in the oven.

Preparing the Steak

Before cooking, it is essential to pat the steak dry with paper towels. This removes any moisture on the steak's exterior, which must evaporate before the meat begins to brown properly.

Seasoning

Generously season both sides of the steak with salt and pepper. The seasoning will stick to the surface and create a delicious crust. You can also try other seasonings like garlic powder, onion powder, or steak seasoning blends.

Heating the Pan

Use a heavy pan, preferably cast iron or stainless steel, as they can withstand high temperatures. Heat the pan on medium-high or high heat until it is very hot. A good indication that the pan is ready is when the oil begins to shimmer and move fluidly.

Cooking the Steak

Carefully place the steak in the pan, ensuring that you release it away from you to avoid oil splatter. The steak should sizzle when it hits the pan.

Leave the steak undisturbed for a few minutes to develop a brown crust. Then, flip the steak when it releases easily, and the bottom has a deep brown color. This usually takes around 3 minutes.

For a rare or medium-rare steak, cook the steak for an additional 3 to 4 minutes on the second side. If you prefer your steak medium, cook it for 4 to 5 minutes, and for well-done, go for 5 to 6 minutes.

Optional Enhancements

During the last minute of cooking, you can add a tablespoon of butter and a few sprigs of fresh thyme to the pan for extra flavor.

Checking Doneness

To check if your steak is done to your desired level of doneness, use an instant-read thermometer and insert it horizontally into the side of the steak. Here are the temperature ranges for different levels of doneness:

• Medium-Rare: 130°F to 135°F (54°C to 57°C)
• Medium: 140°F to 145°F (60°C to 63°C)
• Medium-Well: 150°F to 155°F (66°C to 68°C)
• Well-Done: 160°F and above (71°C and above)

Resting the Steak

After cooking, transfer the steak to a cutting board and let it rest, covered loosely with foil, for 5 to 10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful steak.

Slicing and Serving

If you plan to slice the steak, cut it against the grain into thin pieces. Serving suggestions include roasted asparagus, creamy mashed potatoes, oven-roasted baby red potatoes, corn on the cob, or a chimichurri sauce.

Enjoy your perfectly cooked steak!

Frequently asked questions