Cooking steak can be a daunting task, especially for those who are new to the world of culinary arts. While searing is a popular method for cooking steak, it’s not the only way to achieve a deliciously cooked piece of meat. In this article, we’ll explore the art of cooking steak in the oven only, without searing. We’ll cover the benefits of this method, the different types of steak that are suitable for oven-only cooking, and provide a step-by-step guide on how to cook steak to perfection.
The Benefits of Oven-Only Cooking
Cooking steak in the oven only, without searing, offers several benefits. Here are a few:
- Even Cooking: Oven-only cooking allows for even heat distribution, which ensures that the steak is cooked consistently throughout. This method eliminates the risk of overcooking the exterior before the interior reaches the desired level of doneness.
- Reduced Risk of Overcooking: Searing can quickly lead to overcooking, especially for those who are new to cooking steak. Oven-only cooking reduces this risk, as the heat is more controlled and gentle.
- Less Mess: Searing can be messy, with hot oil splattering everywhere. Oven-only cooking eliminates this mess, making it a cleaner and more convenient option.
Choosing the Right Steak
Not all steaks are created equal, and some are more suitable for oven-only cooking than others. Here are a few factors to consider when choosing a steak:
- Thickness: Thicker steaks are more suitable for oven-only cooking, as they can withstand the heat without becoming overcooked. Look for steaks that are at least 1-1.5 inches thick.
- Marbling: Marbling refers to the amount of fat that’s dispersed throughout the meat. Steaks with high marbling are more tender and flavorful, making them ideal for oven-only cooking.
- Cut: Certain cuts of steak are more suitable for oven-only cooking than others. Look for cuts like ribeye, strip loin, or filet mignon.
Popular Steak Cuts for Oven-Only Cooking
Here are a few popular steak cuts that are well-suited for oven-only cooking:
- Ribeye: A rich, tender cut with high marbling. Ribeye steaks are perfect for oven-only cooking, as they’re thick and can withstand the heat.
- Strip Loin: A leaner cut with a firmer texture. Strip loin steaks are great for oven-only cooking, as they’re relatively thick and can be cooked to a variety of temperatures.
- Filet Mignon: A tender and lean cut with low marbling. Filet mignon steaks are perfect for oven-only cooking, as they’re delicate and require gentle heat.
A Step-by-Step Guide to Cooking Steak in the Oven Only
Cooking steak in the oven only is a straightforward process that requires minimal equipment and preparation. Here’s a step-by-step guide to get you started:
Step 1: Preheat the Oven
Preheat the oven to 400°F (200°C). This temperature is ideal for cooking steak, as it provides a gentle heat that won’t overcook the exterior.
Step 2: Season the Steak
Season the steak with your desired seasonings. Keep in mind that oven-only cooking allows for even heat distribution, so you can season the steak liberally without worrying about the seasonings burning.
Step 3: Place the Steak on a Baking Sheet
Place the steak on a baking sheet lined with parchment paper. This will prevent the steak from sticking to the sheet and make cleanup easier.
Step 4: Cook the Steak
Cook the steak for 10-15 minutes per pound, depending on the thickness and desired level of doneness. Here’s a general guideline for cooking times:
| Steak Thickness | Cooking Time |
| — | — |
| 1 inch | 10-12 minutes |
| 1.5 inches | 15-18 minutes |
| 2 inches | 20-25 minutes |
Step 5: Check the Temperature
Use a meat thermometer to check the internal temperature of the steak. Here are the recommended internal temperatures for different levels of doneness:
| Level of Doneness | Internal Temperature |
| — | — |
| Rare | 120-130°F (49-54°C) |
| Medium Rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium Well | 150-155°F (66-68°C) |
| Well Done | 160-170°F (71-77°C) |
Step 6: Let the Steak Rest
Once the steak is cooked to your desired level of doneness, remove it from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
Tips and Variations
Here are a few tips and variations to enhance your oven-only cooking experience:
- Use a Cast Iron Skillet: Cooking steak in a cast iron skillet can add a crispy crust to the exterior. Simply place the skillet in the oven and cook the steak as desired.
- Add Aromatics: Adding aromatics like garlic, thyme, or rosemary can enhance the flavor of the steak. Simply place the aromatics on the baking sheet with the steak and cook as desired.
- Try Different Seasonings: Experiment with different seasonings like paprika, chili powder, or lemon pepper to add unique flavors to your steak.
Conclusion
Cooking steak in the oven only, without searing, is a simple and effective way to achieve a deliciously cooked piece of meat. By following the steps outlined in this article, you can cook steak to perfection without the risk of overcooking or mess. Remember to choose the right steak, season liberally, and cook to the desired level of doneness. With practice and patience, you’ll become a steak-cooking pro in no time.
What are the benefits of oven-only cooking for steak?
Oven-only cooking for steak offers several benefits, including even cooking and reduced risk of overcooking. When searing is involved, it can be easy to overcook the exterior before the interior reaches the desired temperature. By cooking the steak solely in the oven, you can achieve a consistent temperature throughout the meat. This method also allows for easier cooking of thicker steaks, as the heat can penetrate more evenly.
Additionally, oven-only cooking can result in a more tender steak. Searing can sometimes cause the exterior to become tough or charred, which can be unpleasant to eat. By avoiding the searing process, you can achieve a more tender and juicy steak. This method is also ideal for those who prefer a less crispy crust on their steak.
What type of steak is best suited for oven-only cooking?
The type of steak best suited for oven-only cooking is a matter of personal preference. However, thicker steaks tend to work better with this method, as they can be cooked more evenly. Ribeye, strip loin, and filet mignon are popular choices for oven-only cooking. These cuts tend to be more tender and have a higher fat content, which helps to keep the steak juicy during cooking.
It’s worth noting that leaner steaks, such as sirloin or flank steak, may not be the best choice for oven-only cooking. These steaks can become dry and tough if overcooked, and the oven-only method may not provide enough browning to enhance their flavor. If you do choose to cook a leaner steak in the oven, be sure to adjust the cooking time and temperature accordingly.
What temperature should I use for oven-only cooking?
The ideal temperature for oven-only cooking of steak depends on the thickness of the steak and the desired level of doneness. A general rule of thumb is to use a temperature of 400°F (200°C) for thicker steaks and 375°F (190°C) for thinner steaks. However, you may need to adjust the temperature based on your personal preference and the specific steak you are using.
It’s also important to use a meat thermometer to ensure the steak reaches a safe internal temperature. The recommended internal temperatures for steak are 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well or well-done. Be sure to insert the thermometer into the thickest part of the steak to get an accurate reading.
How long does it take to cook a steak in the oven?
The cooking time for a steak in the oven will depend on the thickness of the steak and the desired level of doneness. As a general rule, a 1-inch (2.5 cm) thick steak will take around 10-12 minutes to cook to medium-rare, while a 1.5-inch (3.8 cm) thick steak will take around 15-18 minutes. However, these times can vary depending on the specific steak and oven being used.
It’s also important to note that the steak will continue to cook a bit after it’s removed from the oven, so it’s better to err on the side of undercooking. You can always return the steak to the oven for a few more minutes if it’s not cooked to your liking. Use a meat thermometer to check the internal temperature and adjust the cooking time as needed.
Do I need to flip the steak during oven-only cooking?
Flipping the steak during oven-only cooking is not strictly necessary, but it can help to promote even cooking. If you choose to flip the steak, do so halfway through the cooking time. This will help to ensure that the steak cooks evenly and prevents one side from becoming overcooked.
However, if you’re using a broiler pan or a rimmed baking sheet, you may not need to flip the steak at all. These pans allow air to circulate under the steak, which can help to promote even cooking. In this case, you can simply cook the steak for the recommended time without flipping.
Can I add flavorings to the steak during oven-only cooking?
Yes, you can add flavorings to the steak during oven-only cooking. One way to do this is to rub the steak with a mixture of herbs and spices before cooking. You can also add aromatics such as garlic, onions, or bell peppers to the pan with the steak. These will infuse the steak with flavor as it cooks.
Another option is to use a marinade or sauce during cooking. You can brush the steak with a marinade or sauce during the last few minutes of cooking, or serve it on the side as a dipping sauce. This can add a rich, savory flavor to the steak. Just be sure to adjust the cooking time and temperature as needed to prevent the sauce from burning or caramelizing too much.
How do I store leftover steak cooked in the oven?
Leftover steak cooked in the oven can be stored in the refrigerator for up to 3 days. It’s best to store the steak in a covered container, such as a glass or plastic container with a tight-fitting lid. You can also wrap the steak tightly in plastic wrap or aluminum foil.
When reheating the steak, it’s best to use a low-temperature method such as oven reheating or pan-frying. This will help to prevent the steak from becoming tough or overcooked. You can also slice the steak thinly and serve it cold, such as in a salad or sandwich.