Cooking a steak doesn't necessarily require a grill or six hours of marinating. Even if you are inexperienced, you can start with this guide to learn how to cook a steak in the oven.
Ingrediants
- Steak
- salt
- pepper
Steps
Method 1 of 2: Part One: Prepare the Steak
Step 1. Heat the oven to 230 ° C
The oven must be hot for the steak to cook to perfection.
Step 2. Start with relatively thick steaks
A thickness of about 2, 5 cm It lends itself best to this type of cooking. This is because thicker steaks take longer to dry internally and it is therefore easier to make a tasty crust on the outside without ruining the cooking. Conversely, if the steak is too thin, it dries much faster, and gets tougher as it cooks.
It is preferable to buy two nice thick steaks rather than four small ones. If the steaks are large, don't be afraid to cut them (after cooking) to serve them better. Once your guests have tasted it, they won't be interested in knowing that you cut them after cooking. Flavor is what really matters
Step 3. Dry the sides of the steak
Excess moisture will steam them instead of roasting them. Steamed steak doesn't look very appetizing, does it? Make sure you dry them thoroughly with paper towels before putting them on the stove.
Step 4. Salt the steak
There are several ways to do this. In relation to the amount of salt, the result will be different, resulting in a perfect culinary specialty, excellent for nutrition.
- If you don't have much time, salt the meat immediately before putting it in the pan. Why immediately before? The reason is that over time, the salt causes the moisture in the meat to escape, and as we have seen before, that is something that must be avoided.
- If you don't have time problems, try to sprinkle the meat with salt 45 minutes before cooking it. The salt will cause the internal liquids to leak onto the surface of the meat, but after 30/40 minutes, thanks to a process called "osmosis" this liquid will be reabsorbed. This process will give the steak a great flavor, and as some say, it will also make it softer.
Step 5. Put some oil in a cast iron skillet or baking sheet and start heating on a stove over high heat
Yes, the cooking of the steak will begin on the stove, but the bulk of the cooking will take place in the oven. This method is used by chefs and restaurateurs all over the world. Try it!
- Use a neutral oil such as seed or canola instead of a pungent oil such as olive oil. This helps you maintain the natural flavor intensity of the steak.
- The pan is ready when you notice that the oil starts to smoke.
Method 2 of 2: Part Two: Cooking the Steak
Step 1. Remove any excess moisture from the steak one last time and carefully place it in the cast iron skillet
To avoid splashing oil, tilt the bottom of the pan slightly by lifting it by the handle. The oil should collect in a small reservoir near the very tip of the pan. Put the steak carefully inside and put the pan back in place.
Move the steak with the tongs to ensure even cooking (for a better crust), but do not press it down with the tongue in an attempt to "sear" the steak. The steak browns perfectly on its own. By pressing, you do nothing but deprive the steak of its delicious juice.
Step 2. Continue to cook the steak over high heat for 2-3 minutes
Just enough to get a nice color (flavor) on the first side.
Step 3. Flip the steak and cook for another 1-2 minutes over high heat
It will not take longer on the second side because it will continue to develop color (from contact with the bottom of the pot) in the oven.
Step 4. Add a knob of butter to the pan before putting the steak in the oven (optional)
This step is optional, but a tablespoon or two of butter gives the steak a wonderfully rich flavor and mouthwatering dip.
Step 5. Place the pan in the oven and let the meat cook for about 6-8 minutes
Of course, the time spent in the oven depends on the thickness of the steak (the thicker the steak, the longer it will take for optimal cooking) and the desired doneness (after 6 minutes, the steak is probably still medium rare; after 8 minutes, is medium cooking).
Step 6. Use a cooking thermometer to determine the exact time of the steaks in the oven
The cooking thermometer is your ally. You find them cheap, handy and accurate. With a kitchen thermometer in hand, you will always know how to calculate the right cooking of food! Just stick it in the center of the steak, and that's it! Here is an explanation of the temperature to use to know if the steak is ready.
- 50 ° C = rare
- 55 ° C = Medium-rare
- 60 ° C = Medium
- 65 ° C = Medium well done
- 70 ° C = Well done
Step 7. Make sure to let the steak rest for 7-10 minutes after taking it out of the oven
As the outer layers of the meat cook, they contract. This sends the juices from the steak further towards the center, where they accumulate. If you choose to cut the steak immediately after removing it from the oven, the juices will be trapped in one place. If, on the other hand, you leave the steak to "rest" for about 8 or 9 minutes, the outer layers of the meat can relax, allowing the remaining juices to seep into the steak. The result will be a nice juicy steak!
Let your meat rest on aluminum foil while you keep it warm and regenerate. Remember that the meat continues to cook during this step
Step 8. Enjoy your perfectly cooked steak
Serve it with roasted potatoes, or boiled asparagus and a simple side salad.
