How To Cook A Steak In The Oven Only?
Cooking a steak perfectly in the oven alone involves precise temperature control and a strategic searing technique. The key is to use a high oven temperature combined with a cast-iron skillet to achieve a crisp exterior and a perfectly cooked interior.
Introduction: The Allure of Oven-Baked Steak
For many home cooks, grilling a steak outdoors isn’t always feasible. Weather, equipment limitations, or simply a craving for steak on a weeknight can make outdoor grilling impractical. This is where the oven-only method shines. While some may balk at the idea, believing that a steak needs open flame, a perfectly cooked steak can absolutely be achieved solely using your oven. This method focuses on creating an environment that mimics the high heat of a grill, allowing you to enjoy a succulent steak any time.
Why Cook a Steak in the Oven? The Benefits Unveiled
Cooking steak in the oven offers a multitude of advantages, making it a surprisingly versatile and convenient option:
- Year-Round Availability: No need to wait for a sunny day to enjoy a delicious steak. The oven is always ready, regardless of the weather.
- Controlled Environment: Unlike grilling, oven cooking provides consistent and predictable heat, making it easier to achieve your desired doneness.
- Minimal Mess: While there will be some splatter, oven cooking generally produces less smoke and mess compared to grilling or stovetop searing.
- Convenience: The oven requires less active monitoring than a grill. Once the steak is in, you can focus on preparing side dishes.
- Elimination of Flare-Ups: This method avoids the issues with flare-ups that can burn a steak while grilling.
The Process: A Step-by-Step Guide to Oven Perfection
Achieving steak perfection in the oven requires attention to detail. Here’s a comprehensive guide to ensure a mouthwatering result:
- Choose Your Cut: Opt for thicker cuts like ribeye, New York strip, or filet mignon, at least 1.5 inches thick.
- Thaw Properly: Completely thaw the steak in the refrigerator for 24-48 hours. This ensures even cooking.
- Season Generously: Liberally season the steak with kosher salt and freshly ground black pepper. Don’t be shy! Allow the seasoning to penetrate the meat for at least 30 minutes, or even up to a few hours, uncovered in the refrigerator.
- Preheat Your Oven and Skillet: Preheat your oven to 450-500°F (232-260°C). Place a cast-iron skillet inside the oven while it preheats. The hotter the better!
- Sear the Steak: Carefully remove the preheated skillet from the oven. Place it on a stovetop burner set to high heat. Add a high-smoke-point oil like avocado, canola, or grapeseed oil to the skillet.
- Sear Quickly: Once the oil is shimmering and almost smoking, carefully place the steak in the skillet. Sear for 1-2 minutes per side until a rich, brown crust forms.
- Oven Bake: Return the skillet with the seared steak to the oven.
- Monitor Internal Temperature: Use a meat thermometer to monitor the steak’s internal temperature. Cook to your desired doneness (see chart below).
- Rest: Remove the steak from the oven and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice and Serve: Slice the steak against the grain and serve immediately.
Target Internal Temperatures for Doneness
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 125-130 |
| Medium-Rare | 130-135 |
| Medium | 135-145 |
| Medium-Well | 145-155 |
| Well Done | 155+ |
Essential Tools for Oven-Baked Steak Success
- Cast-Iron Skillet: This is crucial for achieving a good sear and even heat distribution.
- Meat Thermometer: A reliable meat thermometer is essential for ensuring accurate doneness.
- Oven Mitts: Protect your hands when handling the hot skillet.
- Tongs: For flipping the steak and transferring it to the cutting board.
- Cutting Board: To rest and slice the steak.
Common Mistakes to Avoid
- Skipping the Sear: The initial sear is critical for developing flavor and texture.
- Using a Cold Skillet: A preheated skillet is essential for achieving a good sear.
- Overcrowding the Skillet: If cooking multiple steaks, do so in batches to maintain a high skillet temperature.
- Not Resting the Steak: Resting is crucial for allowing the juices to redistribute, resulting in a more tender steak.
- Cutting with the Grain: Always slice the steak against the grain to maximize tenderness.
- Under seasoning: A common mistake is to not season the steak enough. Seasoning liberally is very important.
Frequently Asked Questions (FAQs)
What kind of oil should I use for searing?
Use a high-smoke-point oil like avocado, canola, grapeseed, or refined coconut oil. Olive oil has a lower smoke point and can burn and create off flavors.
Can I use a regular skillet instead of cast iron?
While technically possible, a cast-iron skillet is highly recommended because it retains heat exceptionally well, ensuring a superior sear. Other heavy-bottomed skillets can work, but the results may not be as consistent.
How long should I cook the steak in the oven?
Cooking time depends on the thickness of the steak and your desired doneness. A meat thermometer is the best way to determine doneness. Start checking the temperature a few minutes before you expect it to be done.
Do I need to flip the steak while it’s in the oven?
Flipping the steak in the oven is generally not necessary. The consistent heat from the oven will cook the steak evenly.
Can I add butter to the skillet while searing?
Adding butter can enhance the flavor, but do so towards the end of the sear to prevent it from burning. Basting the steak with melted butter adds richness.
Is it okay to use frozen steak?
It’s best to use fully thawed steak for even cooking. If you must use frozen steak, thaw it completely before cooking. Cooking frozen steak directly can result in unevenly cooked meat.
What if my steak is too thin?
The oven-only method is best suited for thicker steaks. Thinner steaks may overcook before they develop a good sear. For thinner steaks, consider stovetop cooking or grilling.
Can I add herbs and garlic to the skillet?
Adding fresh herbs and garlic to the skillet during the searing process will infuse flavor to the meat. It is best to add them in the last minute of searing as they can easily burn.
How do I prevent my smoke alarm from going off?
Ensure your kitchen is well-ventilated. Turning on the exhaust fan and opening a window can help. The high heat may still trigger it, so prepare yourself for a little smoke. The benefits of the perfectly cooked steak are worth it, however!
What side dishes pair well with oven-baked steak?
Classic pairings include roasted vegetables (asparagus, potatoes, Brussels sprouts), mashed potatoes, a simple salad, or a creamy sauce like béarnaise.
Can I finish the steak with a pan sauce after baking?
Absolutely! After removing the steak from the skillet, deglaze the pan with red wine, beef broth, or balsamic vinegar. Add butter, herbs, and seasonings to create a delicious pan sauce to drizzle over the steak.
How do I ensure the steak is evenly cooked?
Ensure the steak is fully thawed and patted dry before cooking. Use a reliable meat thermometer to monitor the internal temperature and prevent overcooking. Proper searing also contributes to even cooking.