Cooking a perfect 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 achieve a deliciously cooked steak that rivals those found in high-end restaurants. In this article, we will explore the method of cooking steak in the oven and then searing it in a pan, a technique that yields a tender and flavorful steak with a crispy crust.
Understanding the Basics of Steak Cooking
Before we dive into the specifics of oven-roasting and pan-searing, it’s essential to understand the basics of steak cooking. Steak can be cooked to various levels of doneness, ranging from rare to well-done. The level of doneness is determined by the internal temperature of the steak, which can be measured using a meat thermometer.
Steak Doneness Levels and Internal Temperatures
| Doneness Level | Internal Temperature |
| — | — |
| Rare | 120°F – 130°F (49°C – 54°C) |
| Medium Rare | 130°F – 135°F (54°C – 57°C) |
| Medium | 140°F – 145°F (60°C – 63°C) |
| Medium Well | 150°F – 155°F (66°C – 68°C) |
| Well Done | 160°F – 170°F (71°C – 77°C) |
Choosing the Right Cut of Steak
The type of steak you choose can greatly impact the final result of your dish. Different cuts of steak have varying levels of marbling, tenderness, and flavor. For oven-roasting and pan-searing, it’s best to choose a cut that is at least 1-1.5 inches thick and has a good balance of marbling and tenderness.
Popular Steak Cuts for Oven-Roasting and Pan-Searing
Some popular steak cuts that are well-suited for oven-roasting and pan-searing include:
- Ribeye: A rich, tender cut with a lot of marbling, making it perfect for those who like a juicy steak.
- Striploin: A leaner cut with a firmer texture, making it ideal for those who prefer a slightly charred steak.
Preparing the Steak for Cooking
Before cooking the steak, it’s essential to prepare it properly. This includes bringing the steak to room temperature, seasoning it, and patting it dry.
Why Bringing the Steak to Room Temperature is Important
Bringing the steak to room temperature helps to ensure that it cooks evenly. When a steak is cooked straight from the refrigerator, the outside may become overcooked before the inside reaches the desired level of doneness.
Seasoning the Steak
Seasoning the steak is a crucial step in adding flavor to the dish. Use a mixture of salt, pepper, and any other seasonings you like to create a flavorful crust on the steak.
PATting the Steak Dry
Patting the steak dry with a paper towel helps to remove excess moisture from the surface of the steak. This is essential for creating a crispy crust on the steak.
Cooking the Steak in the Oven
Once the steak is prepared, it’s time to cook it in the oven. Preheat the oven to 400°F (200°C) and place the steak on a wire rack set over a rimmed baking sheet.
Why Using a Wire Rack is Important
Using a wire rack allows air to circulate under the steak, promoting even cooking and preventing the steak from steaming instead of roasting.
Cooking Time and Temperature
Cook the steak in the oven for 10-15 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak.
Pan-Searing the Steak
Once the steak is cooked to your liking, it’s time to pan-sear it. Heat a skillet or cast-iron pan over high heat and add a small amount of oil to the pan.
Why Using a Hot Pan is Important
Using a hot pan is essential for creating a crispy crust on the steak. When the steak is added to the pan, it should sizzle and sear immediately.
Searing the Steak
Sear the steak for 1-2 minutes per side, or until a crispy crust forms. Use tongs or a spatula to flip the steak and sear the other side.
Resting the Steak
Once the steak is cooked and seared, it’s essential to let it rest for a few minutes. This allows the juices to redistribute and the steak to retain its tenderness.
Why Resting the Steak is Important
Resting the steak is crucial for allowing the juices to redistribute and the steak to retain its tenderness. When a steak is sliced immediately after cooking, the juices can run out of the steak, making it dry and tough.
Serving the Steak
Once the steak has rested, it’s time to slice it and serve. Use a sharp knife to slice the steak against the grain and serve it with your favorite sides and sauces.
Popular Sides and Sauces for Steak
Some popular sides and sauces for steak include:
- Roasted vegetables: Roasted vegetables such as asparagus, Brussels sprouts, and bell peppers make a delicious and healthy side dish for steak.
- Mashed potatoes: Mashed potatoes are a classic side dish for steak that can be flavored with garlic, butter, and cream.
In conclusion, cooking a perfect steak in the oven and then searing it in a pan is a technique that requires attention to detail and a bit of practice. By following the steps outlined in this article, you can achieve a tender and flavorful steak with a crispy crust that rivals those found in high-end restaurants. Remember to choose the right cut of steak, prepare it properly, cook it to the right temperature, and let it rest before serving. 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 the oven-roasting and pan-searing methods?
The oven-roasting and pan-searing methods can be used to cook a variety of steak types, including ribeye, sirloin, filet mignon, and New York strip. These methods are particularly well-suited for thicker cuts of steak, as they allow for even cooking and a nice crust to form on the outside. When choosing a steak to cook using these methods, look for cuts that are at least 1-1.5 inches thick.
Regardless of the type of steak you choose, make sure to select a high-quality cut that is fresh and has good marbling. Marbling refers to the streaks of fat that are dispersed throughout the meat, and it can greatly impact the flavor and tenderness of the steak. Look for steaks with a good balance of marbling and lean meat for the best results.
How do I prepare the steak for cooking?
Before cooking the steak, it’s essential to prepare it properly. Start by removing the steak from the refrigerator and letting it sit at room temperature for about 30-45 minutes. This allows the steak to relax and cook more evenly. Next, pat the steak dry with a paper towel to remove excess moisture. This helps create a better crust on the steak.
Season the steak liberally with salt, pepper, and any other seasonings you like. Be sure to season the steak evenly, making sure to coat all surfaces. If desired, you can also add a bit of oil to the steak to help it cook more evenly. Finally, make sure the steak is at room temperature before cooking to ensure even cooking.
What is the ideal internal temperature for a perfectly cooked steak?
The ideal internal temperature for a perfectly cooked steak depends on the level of doneness you prefer. For medium-rare, the internal temperature should be around 130-135°F (54-57°C). For medium, the internal temperature should be around 140-145°F (60-63°C). For medium-well, the internal temperature should be around 150-155°F (66-68°C). For well-done, the internal temperature should be around 160-170°F (71-77°C).
It’s essential to use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. Wait a few seconds for the temperature to stabilize before reading it. Make sure to check the temperature regularly to avoid overcooking the steak.
How do I achieve a nice crust on the steak?
Achieving a nice crust on the steak is a crucial part of cooking the perfect steak. To achieve a nice crust, make sure the steak is dry and seasoned evenly. Next, heat a skillet or oven-safe pan over high heat until it’s almost smoking. Add a small amount of oil to the pan and swirl it around to coat the bottom.
Sear the steak in the hot pan for 1-2 minutes per side, depending on the thickness of the steak. This creates a nice crust on the steak. If using the oven-roasting method, place the steak in the oven and cook for 5-10 minutes, depending on the thickness of the steak. The high heat of the oven helps create a nice crust on the steak.
Can I cook a steak in the oven without searing it first?
Yes, you can cook a steak in the oven without searing it first. However, searing the steak before cooking it in the oven can help create a nicer crust on the steak. If you choose to cook the steak in the oven without searing it first, make sure to cook it at a high temperature (around 400-450°F or 200-230°C) to help create a crust on the steak.
Keep in mind that cooking the steak in the oven without searing it first can result in a slightly different texture and flavor. The steak may be more evenly cooked, but it may lack the nice crust that searing provides. If you choose to cook the steak in the oven without searing it first, make sure to cook it to the desired level of doneness.
How do I let the steak rest after cooking?
Letting the steak rest after cooking is an essential step in cooking the perfect steak. After cooking the steak, remove it from the heat and let it rest on a plate or cutting board. Tent the steak with foil to keep it warm and let it rest for 5-10 minutes, depending on the thickness of the steak.
During this time, the juices in the steak will redistribute, making the steak more tender and flavorful. Make sure not to slice the steak during this time, as this can cause the juices to run out of the steak. After the steak has rested, slice it thinly against the grain and serve immediately.
Can I cook a steak in advance and reheat it later?
Yes, you can cook a steak in advance and reheat it later. However, it’s essential to cook the steak to the desired level of doneness and then let it cool completely before refrigerating or freezing it. When reheating the steak, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety.
Keep in mind that reheating a steak can affect its texture and flavor. The steak may become slightly drier and less tender than when it was first cooked. To minimize this effect, reheat the steak in the oven or on the stovetop using a low heat and a bit of oil or butter. Avoid reheating the steak in the microwave, as this can cause it to become tough and rubbery.