Cooking steak in the oven offers a fantastic way to achieve a beautifully browned exterior and a perfectly cooked interior. This method is ideal for achieving even cooking, especially for thicker cuts of steak. This guide will walk you through the process, ensuring your steak comes out juicy, tender, and flavorful every time.
Choosing Your Steak and Preparing for Oven Success
The first step to a delicious oven-baked steak is selecting the right cut. Popular choices include:
- Ribeye: Known for its rich marbling and intense flavor.
- New York Strip: Leaner than ribeye, with a firm texture and robust taste.
- Filet Mignon: The most tender cut, but also the leanest.
- Sirloin: A more affordable option, best cooked to medium or medium-well.
Before you begin:
- Bring the steak to room temperature: This ensures even cooking. Take it out of the refrigerator about 30-60 minutes before cooking.
- Pat the steak dry: Excess moisture will hinder browning. Use paper towels to thoroughly dry the surface.
- Season generously: Salt and freshly ground black pepper are essential. Consider adding other spices like garlic powder, onion powder, or paprika for extra flavor.
Methods for Oven-Baked Steak Perfection
There are several ways to achieve that perfect oven-baked steak. Here are two popular methods:
Method 1: Searing and then Oven Roasting
This method combines the best of both worlds – a delicious sear on the stovetop followed by oven roasting for even cooking:
- Sear the steak: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a tablespoon of oil (e.g., canola or grapeseed). Sear the steak for 2-3 minutes per side, until a deep brown crust forms.
- Transfer to the oven: Place the seared steak on a wire rack set over a baking sheet. This allows for even heat circulation.
- Roast to your desired doneness: Bake in a preheated oven at 400°F (200°C). Use a meat thermometer for accuracy:
- Rare: 125-130°F (52-54°C)
- Medium-rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-66°C)
- Medium-well: 150-160°F (66-71°C)
- Well-done: 160°F+ (71°C+)
- Rest the steak: Once cooked, remove the steak from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Method 2: Oven Roasting Only
For a simpler approach, you can roast the steak directly in the oven:
- Preheat your oven: To 400°F (200°C).
- Place the steak on a wire rack: Again, this ensures even cooking.
- Roast: Roast for the appropriate time based on the thickness of your steak and desired doneness. A meat thermometer is crucial for accurate cooking. Thinner steaks will cook faster. Always err on the side of slightly undercooking, as the steak will continue to cook slightly while resting.
- Rest: Let the steak rest for 5-10 minutes before slicing.
Tips for Steak Perfection
- Use a meat thermometer: This is the most accurate way to ensure your steak is cooked to your liking.
- Don't overcrowd the pan: When searing, ensure there's enough space in the pan for the steak to brown properly.
- Let the steak rest: This crucial step allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Experiment with seasonings: Don't be afraid to try different herbs and spices to find your perfect steak seasoning blend.
- Consider adding butter and herbs: During the last minute of cooking (either on the stovetop or in the oven), add a knob of butter and some fresh herbs (like thyme or rosemary) to the steak for extra flavor and richness.
By following these steps and tips, you'll be well on your way to cooking delicious and perfectly cooked oven-baked steaks every time. Enjoy!
