Bake the Steak Place your entire skillet or ovenproof pan into the oven uncovered. Bake 8 to 10 minutes or until steak is medium doneness (160°F). The timing will depend on the thickness of your cut of meat, so be sure to use a meat thermometer to determine when your steak is finished and sufficiently oven-baked.
If desired, use some aluminum foil to tent over your steak in the oven. The foil will lock in moisture to prevent it from escaping your steak to prevent it from drying out while it reaches your ideal doneness.
How long does it take to cook steak in the oven? For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. (Flip it on the sheet pan halfway through.)
Is it better to cook steak in pan or oven? Most steaks can cook in a pan to medium rare. Cooking some steaks in the oven could lead to overcooking or drying out. However, thick steaks like filet mignon may need some time in the oven, too, to ensure that they cook enough on the inside.
Wondering how to perfectly cook a steak? As it turns out, cooked low and slow! My easy method of slow-cooking steak in the oven produces a mouthwateringly tender and juicy inside and a gorgeous, golden brown crust on the outside. PSA of the week: oven-roast steak — don't knock it till you try it!
For a thicker steak i.e. a 2 inch fillet it is better to brown the steak quickly in a hot frying pan and then transfer it to the oven to finish the cooking. Pre-heat the oven to 180 – 190 0C / 350 – 375 0C / gas mark 5 and cook for 10 minutes for rare, 15 minutes for medium and 20 minutes for well done.
For reverse seared steaks, you start with a 200 degree oven and room temperature steaks. Put the steaks in the oven until they reach 110 to 115 degrees internally. This will take about 20 - 40 minutes, depending on the thickness of your steaks.
“Tenting” with aluminum foil will conserve some heat and still allow some air circulation to avoid steaming the meat surface.
Wrap the steak in aluminum foil and seal tightly to allow steak to continue cooking in its own juices. After 5 to 10 minutes, enjoy.
If left to cook all the way through on the stovetop, the food also tends to dry out too quickly and leave you with tough, chewy meat. The oven is a much gentler form of heat, cooking the meat evenly on all sides and allowing you to control the temperature more easily.
What to do: Season your steak and let it come to room temperature. Then bake it in a low-temperature oven until the desired internal temperature is reached. Then sear the steak in a skillet on the first side for about a minute. Flip the steaks and add a big knob of butter to the skillet.
PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare.
Yep – you need a very hot oven to cook the perfect steak! Start off with steaks that are quite thick – approximately 3.8 cm works best for this cooking method (thinner steaks will become dry in the oven). Wipe away moisture from the sides of the steak – excess moisture will prevent them from searing.
Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.
For thicker cuts of meat, in your 225°C oven, you should expect about 10 minutes. For thinner cuts of meat, under the grill, it's about 6 minutes per side. (Flip it on the baking tray halfway through.) Let it rest.
The best grill temperature to grill a steak is high heat (450-550 degrees F.). To prepare steaks for the grill you will need to: Pat them dry: this helps the steaks get a better sear on them.
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
Rule of thumb #2: Thin-cut meat should be cooked Hot and Fast, while thick cuts are best cooked Low and Slow.
The Chef's Way of Cooking A Steak
Just let it go. Once your steak is on your pan, let it sear and simmer down. It is very tempting to constantly check it and/or flip it – but don't. This is how a nice dark char is formed, and this is the correct pathway to your chef's steak.
Most chefs regard beef cooked to medium-rare — with an internal temperature of 130-135F (55-57C) — as the best way to bring out flavour and retain moisture in tender cuts such as rib eye and top loin. Unlike rare, medium-rare allows time for the outside to caramelise and develop a sear.