Cooking a steak can be a daunting task, especially for those who are new to the world of culinary arts. However, with the right techniques and a bit of practice, anyone can cook a delicious, mouth-watering steak that rivals those found in high-end restaurants. In this article, we will explore the art of cooking a steak in the oven and then finishing it off in a pan, a technique that yields a crispy crust and a tender, juicy interior.
Choosing the Right Cut of Meat
Before we dive into the cooking process, it’s essential to choose the right cut of meat. Not all steaks are created equal, and some cuts are better suited for oven and pan cooking than others. Here are a few factors to consider when selecting a steak:
- Thickness: A thicker steak will take longer to cook, but it will also be more tender and juicy. Look for steaks that are at least 1-1.5 inches thick.
- Marbling: Marbling refers to the amount of fat that is dispersed throughout the meat. A steak with a good amount of marbling will be more tender and flavorful.
- Breed: Different breeds of cattle produce meat with unique characteristics. For example, Wagyu beef is known for its intense marbling and rich flavor.
Some popular cuts of steak that are well-suited for oven and pan cooking include:
- Ribeye
- Strip loin
- Filet mignon
- Porterhouse
Preparing the Steak
Once you’ve selected your steak, it’s time to prepare it for cooking. Here are a few steps to follow:
Bringing the Steak to Room Temperature
It’s essential to bring the steak to room temperature before cooking. This helps the steak cook more evenly and prevents it from cooking too quickly on the outside. To bring the steak to room temperature, simply remove it from the refrigerator and let it sit for 30-45 minutes.
Seasoning the Steak
Seasoning the steak is a crucial step in the cooking process. A good seasoning blend can enhance the flavor of the steak and add depth and complexity. Here are a few seasonings that pair well with steak:
- Salt and pepper
- Garlic powder
- Paprika
- Thyme
- Rosemary
To season the steak, simply sprinkle the seasonings evenly over both sides of the meat. Make sure to use a light hand when seasoning, as too much seasoning can overpower the natural flavor of the steak.
Oil and Acid
In addition to seasoning, it’s also essential to add a bit of oil and acid to the steak. The oil helps to create a crispy crust on the steak, while the acid helps to break down the proteins and add flavor. Here are a few options for oil and acid:
- Olive oil and lemon juice
- Avocado oil and vinegar
- Grapeseed oil and wine
To add oil and acid to the steak, simply brush the oil evenly over both sides of the meat, then sprinkle a bit of acid over the top.
Cooking the Steak in the Oven
Now that the steak is prepared, it’s time to cook it in the oven. Here are a few steps to follow:
Preheating the Oven
Preheat the oven to 400°F (200°C). This will help to create a hot, even heat that will cook the steak consistently.
Placing the Steak in the Oven
Place the steak in a hot oven-safe skillet or oven-safe plate. Make sure the steak is in the center of the skillet or plate, and that it’s not touching the sides.
Cooking the Steak
Cook the steak in the oven for 8-12 minutes, depending on the thickness of the steak and the desired level of doneness. Here’s a general guideline for cooking times:
- Rare: 8-10 minutes
- Medium-rare: 10-12 minutes
- Medium: 12-15 minutes
- Medium-well: 15-18 minutes
- Well-done: 18-20 minutes
Finishing the Steak in a Pan
Once the steak is cooked to the desired level of doneness, it’s time to finish it off in a pan. Here are a few steps to follow:
Heating the Pan
Heat a skillet or sauté pan over high heat. Add a bit of oil to the pan, then swirl it around to coat the bottom.
Adding the Steak to the Pan
Add the steak to the pan, and sear it for 1-2 minutes on each side. This will help to create a crispy crust on the steak.
Adding Aromatics
Add a bit of aromatics to the pan, such as garlic, thyme, or rosemary. This will help to add flavor to the steak and create a savory sauce.
Finishing the Steak
Finish the steak by adding a bit of butter or cream to the pan. This will help to add richness and depth to the sauce.
Serving the Steak
Once the steak is cooked, it’s time to serve it. Here are a few ways to serve the steak:
- Slice the steak thinly against the grain, then serve it with a bit of sauce spooned over the top.
- Serve the steak with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Serve the steak with a side of mashed potatoes or roasted sweet potatoes.
| Steak Cut | Cooking Time | Temperature |
|---|---|---|
| Ribeye | 12-15 minutes | 130-135°F (54-57°C) |
| Strip Loin | 10-12 minutes | 125-130°F (52-54°C) |
| Filet Mignon | 8-10 minutes | 120-125°F (49-52°C) |
In conclusion, cooking a steak in the oven and then finishing it off in a pan is a great way to achieve a crispy crust and a tender, juicy interior. By following the steps outlined in this article, you can create a delicious, mouth-watering steak that rivals those found in high-end restaurants. Remember to choose the right cut of meat, prepare the steak properly, and cook it to the right temperature. With a bit of practice, you’ll be cooking like a pro in no time.
What are the different types of steak that can be cooked using this method?
The method outlined in this article can be used to cook a variety of steak types, including ribeye, sirloin, filet mignon, and New York strip. The key is to choose a high-quality steak with good marbling, as this will help to keep the meat tender and flavorful. When selecting a steak, look for one that is at least 1-1.5 inches thick, as this will allow for even cooking.
Regardless of the type of steak you choose, make sure to bring it to room temperature before cooking. This will help the steak to cook more evenly and prevent it from cooking too quickly on the outside. Additionally, make sure to season the steak liberally with salt, pepper, and any other seasonings you like before cooking.
How do I know when my steak is cooked to the right temperature?
The internal temperature of the steak is the best way to determine if it is cooked to the right temperature. Use a meat thermometer to check the internal temperature of the steak, and cook it to your desired level of doneness. For medium-rare, the internal temperature should be around 130-135°F, while medium should be around 140-145°F. For medium-well, the internal temperature should be around 150-155°F, and for well-done, it should be around 160°F or higher.
It’s also important to note that the steak will continue to cook a bit after it is removed from the heat, so it’s better to err on the side of undercooking than overcooking. If you’re unsure, it’s always better to cook the steak for a bit less time and then check the internal temperature again. This will help to prevent overcooking and ensure that your steak is cooked to perfection.
Can I use a non-stick pan to cook my steak?
While it is possible to use a non-stick pan to cook a steak, it’s not the best option. Non-stick pans are not designed for high-heat cooking, and they can be damaged by the high temperatures required to sear a steak. Additionally, non-stick pans can prevent the steak from developing a nice crust, which is an important part of the cooking process.
Instead, use a cast-iron or stainless steel pan, as these can withstand high temperatures and will help to create a nice crust on the steak. Make sure to heat the pan over high heat for a few minutes before adding the steak, and use a small amount of oil to prevent the steak from sticking.
How do I prevent my steak from becoming tough and chewy?
There are several ways to prevent a steak from becoming tough and chewy. First, make sure to cook the steak to the right temperature, as overcooking can cause the meat to become tough. Additionally, use a meat mallet or rolling pin to pound the steak to an even thickness, as this will help it to cook more evenly.
It’s also important to not press down on the steak with your spatula while it’s cooking, as this can cause the juices to be pushed out of the meat and make it tough. Instead, let the steak cook undisturbed for a few minutes on each side, and then use a spatula to gently flip it.
Can I cook a steak in the oven without searing it first?
While it is possible to cook a steak in the oven without searing it first, it’s not the best option. Searing the steak first helps to create a nice crust on the outside, which is an important part of the cooking process. Additionally, searing the steak helps to lock in the juices and flavors, which can be lost if the steak is cooked solely in the oven.
If you do choose to cook a steak in the oven without searing it first, make sure to use a hot oven (around 400-450°F) and cook the steak for a shorter amount of time (around 8-12 minutes). However, keep in mind that the steak may not develop the same level of flavor and texture as one that is seared first.
How do I store leftover steak?
Leftover steak can be stored in the refrigerator for up to 3-4 days. Make sure to wrap the steak tightly in plastic wrap or aluminum foil and place it in a covered container. You can also store leftover steak in the freezer for up to 2-3 months. Simply wrap the steak tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.
When reheating leftover steak, make sure to heat it to an internal temperature of at least 165°F to ensure food safety. You can reheat the steak in the oven, on the stovetop, or in the microwave. However, keep in mind that reheated steak may not be as tender or flavorful as freshly cooked steak.
Can I cook a steak in a skillet with a lot of oil?
While it is possible to cook a steak in a skillet with a lot of oil, it’s not the best option. Cooking a steak in a lot of oil can make it greasy and overpowering, and it can also prevent the steak from developing a nice crust. Instead, use a small amount of oil (around 1-2 tablespoons) to prevent the steak from sticking to the pan.
Additionally, make sure to choose an oil with a high smoke point, such as avocado oil or grapeseed oil, as these can withstand high temperatures without breaking down. Avoid using oils with low smoke points, such as olive oil, as these can become damaged and impart a bitter flavor to the steak.