Can i oven bake steak

I will have to pick some up tomorrow for sure. Home Recipes Contact Shop. Jump to Recipe Sometimes cooking steak can be very intimidating. How To Buy The Perfect Ribeye Steak To find the perfect steak of any kind, you really need to start with a good quality, high-grade cut of beef.

Fatty, but not too fatty The steak should be bright red, fresh looking, and have a marbling of white fat throughout.

Ask the butcher When all else fails, head to a butcher or the meat counter at your grocery store and ask for their advice. Make sure it has minimal amounts of gristle and is marbled evenly throughout. A simple seasoning of fresh garlic, sprigs of thyme, and sea salt is all you need before this steak heads into the oven.

Compound butter — Slices of fresh, homemade, and creamy compound butter melt into the steak to add more flavor. Chimichurri sauce — Homemade chimichurri pairs well with steak, offering it well-rounded flavors from the herbs. Roasted tomatoes — Make this a meal with a few roasted tomatoes on the side. They will add a natural sweetness and acidity to the dish that is also highly nutritious. Keep them on the vine for a pop of color and elegant presentation.

Recipe Tips Make sure the ribeye has come to room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly. Use a meat thermometer. This will help you with accuracy in making sure the steak is cooked perfectly without any guessing.

Preheat your skillet before adding the steak. Let the steak rest for 15 minutes once it comes out of the oven. This step is very important as it helps redistribute the juices right back into the steak. Slice against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.

Frequently Asked Questions All the answers to your questions are below: Can I use the oven method with different cuts of meat?

Can I cook this simple steak recipe only in a cast iron skillet? Does steak get more tender the longer you cook it? Which steak is most tender? Prep Time 5 minutes. Cook Time 45 minutes. Total Time 55 minutes.

Servings 4 servings. Calories kcal. Author Lena Gladstone. Roasted Tomatoes. Leave it uncovered on the counter for 30 minutes to 1 hour. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side.

Placing a cooling rack on a cookie sheet and lay the steak on top. Remove the steak from the oven and allow it to rest for 15 minutes. Keep it warm by placing a loose piece of foil over top. Bake tomoatoes whilesteak rests. While the steak is resting, heat a cast iron skillet or grill over high heat.

Sear the steak for minutes per side, depending on how well done you like your steak. When it's done, add a few slices of compound butter on each steak. Transfer the steak from the pan to a cutting board. While preparing to serve, slice the meat against the grain to your desired thickness, or leave it uncut.

Add to a plate, then drizzle with fresh chimichurri sauce and add the roasted tomatoes on the side. Add the tomatoes to a baking dish or a cast iron skillet. Drizzle with olive oil and season with sea salt. Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your very hot skillet, just until it's dark and the bottom starts to pull away, making it easy to flip.

Once you turn it, it's time for the oven. Finish it in the oven. 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 very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.

Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat. Advertisement - Continue Reading Below. Yields: 1 - 2 servings. Prep Time: 0 hours 30 mins. Total Time: 0 hours 50 mins. Extra-virgin olive oil.

Kosher salt. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page. If you're using the oven to cook a steak, it can be tricky to know the exact cooking time needed for your preferred doneness.

Whether broiling or roasting, use these guidelines for a perfect steak every time. The length of time required to cook a steak in the oven varies depending on a number of factors, including:. For many, using the oven is a last resort when grilling isn't an option, but steaks cooked in the oven don't have to be flavorless or uninteresting. Cooking steak in the oven is a balancing act. You'd like a juicy, flavorful steak while still making sure that all the bacteria have been killed so that you aren't risking food-borne illnesses.

Broiling is an excellent option that cooks thin steaks relatively quickly and retains the tenderness of the meat. Thicker steaks respond better to oven roasting than broiling. If you're bringing the steak to room temp before cooking it, which is always a good idea, season it and then let it sit on the counter for 30 to 45 minutes prior to putting it in the oven.

Don't let the steak stand at room temperature longer than 2 hours or bacteria can start to grow. There are two main ways to cook steak in the oven - broiling and roasting. There's some leeway when it comes to steak doneness ; experts vary a little when it comes to their recommendations for temperature.

How you cook your steak is a matter of personal preference, but you should keep food safety in mind. To broil steak, season both sides and pop under a pre-heated broiler on a broiling pan or rack placed over a rimmed baking sheet. The steak should be about 6" from the heat source. Broil the steak on each side for about eight minutes, turning once. When roasting a steak in the oven, it should be seared in a hot skillet first to add flavor and color. To roast a steak:. Insert a reliable food thermometer into the steak so the probe goes at least 1" into the meat.

All meat should rest, covered, after it is removed from the heat source so the juices will redistribute and every bite will be tender and juicy. Give this oven-roasted steak recipe a try to see how well this cooking method can work. It works best for very thick, tender cuts of steaks like baseball cut rib-eyes or thick-cut tenderloins such as filet mignon.

Choose a steak with a minimum one-inch thickness. This is a delicious way to cook steaks that leaves them brown and crispy on the outside and pink and tender on the inside.