cook steak in the oven

Bring your steak to temperature .Cold meat will seize during a hot environment. Let it hang outside of the fridge for about half-hour while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your atomic number . For thinner steaks, like flank and skirt, you’re more happy just using the broiler.
If you’re employing a skillet, catch on HOT. This rule mostly applies to thick cuts of meat and is vital for a beautifully seared and caramelized crust. If you’re starting with a chilly pan, the meat will turn an unappetizing shade of brownish-grey and can be totally one note in texture. you’ll either stick the skillet within the oven while it’s preheating, or just heat it abreast of the stovetop over a flame.When you’re cooking something sort of a skirt steak under the broiler, the super hot and direct heat are going to be enough to realize an equivalent charred affect without the danger of overcooking the meat.
Season the steak generously. For real, use more salt than you think that you would like . Rub some vegetable oil onto meat, then use more salt than causes you to feel comfortable. If there’s anything I learned in culinary school, it’s that i used to be tragically under-seasoning everything. Salt brings out flavor, people. do not be shy.Also, please use freshly ground black pepper — not the type within the little spice jar. It makes an enormous difference.
Sear it on one side! Again, as long as you’re working with an enormous hunk of steak, sear one side in your (very hot) skillet, just until it’s dark and therefore the bottom starts to tug away, making it easy to flip. Once you switch it, it is time for the oven.
Finish it within the oven. For thicker cuts of meat, in your 450° oven, you ought to expect about 10 minutes. For thinner cuts of meat, under the broiler, it’s about 6 minutes per side. (Flip it on the sheet pan halfway through.)
Let it rest. this is often vital if you would like your steak to be nice and juicy. Get too eager and slice too early, and every one that flavor gets wasted on the chopping board .
Slice against the grain! one among the foremost common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.

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