To be honest, you can cook a steak any way you want it. The only thing is, how do you want your steak to come out at the end of your kitchen rendezvous? Well, because that is what determines how you cook your steak.
Oops. Sorry if you can’t decide how you want it. This happens to every one of us. You can take solace in this piece because the steaks you’ll make by following these steps will be worth your time, not to mention that your family (or friends) and you will keep craving this goodness.
For the major part of this kitchen chat, we’ll focus on how to cook steak in the oven. Most people are used to cooking steaks on the grill and many can relate more to cooking steak on the stove. Yet steak cooked in the oven tastes just as good as grilled meat, and even allows you to determine your preferred level of doneness.
Grilling your meat and broiling it in the oven both require high heat. The two differences here are: the grill requires coal while the oven requires gas and the grill heats the meat from beneath while the oven heats the meat from a broiling coil above the oven rack.
Choosing the Right Steak for your Oven
The thickness of your steak and the grade all play a role in how your steak comes out. A steak that is too thin will cook on the inside before the outer part has the chance to crisp up. So, the best steak for this will be at least 1 inch thick.
Also, if you want your steak to be very tender then you should get a steak with a lot of marbling. Otherwise, the steak will less marbling will do. Bear in mind that if you get the part around the bone, you’ll need more patience cooking it because it’ll take longer to be done.
If possible, ask the butcher for steak that is equally thick on all sides because it will cook evenly at the same time.
Should you rub or marinade your steak before cooking it in the oven?
Whether you rub the meat or marinade it will depend on two things. First, how tender you want the steak and the taste you want to achieve.
Marinated meat is usually more tender than rubbed meat. That’s because of the presence of acid that helps to decompose the tissues in the meat.
How to Marinade
A marinade is always done with a liquid mixture. The mixture is made from spices, herbs, and acid. The acid could be vinegar, citrus, or alcohol.
The purpose of a marinade is to make the meat tender as well as tasty. Choose the herbs and the spices that you need and add them to your acid. Add your raw steak to the marinade and allow it to soak for a time (anywhere between 30 minutes to 4 hours) depending on how tough the meat is and tender you want it to become.
You should note that if you leave the meat marinating too long, it’s most likely to turn to paste.
How to Rub
Rubs only serve the purpose of flavoring the steak. They are a combination of dry ingredients from herbs, seasonings, and spices.
When rubbing your steak to flavor it, you have to use oil to make the dry ingredients stay on the meat in its raw state. You may rub on the flavors just before you start cooking or allow them to sit for a few hours on the steak.
Whether you’re marinating the steaking or rubbing before cooking, keep it in the fridge while the flavors sit in. Leaving your steak in the open will cause it to interact with the bacteria in the air which will most likely induce decay.
Why should you cook steak in the oven?
If you live in a place where you can’t grill your meat because it’s prohibited, then cooking your steak in the oven may be the best option that you have.
When cooking your steak in the oven, you can regulate the temperature that you want your steak to cook at. This doesn’t allow you to overlook your steak in the oven, though.
Cooking your steak in the oven will also save you from dealing with grime from coal and having to constantly control its heat and flames.
On the days when the snow won’t let you stay out a second, broiling your steak will definitely secure your meal.
Video: How to Cook Steak in Oven
See how to cook steak in the oven in this video
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Method 1: How to Cook Steak in the Oven (Broiling)
|Ingredients you need||Steak (1 – 1.5 inch even thickness/ medium to medium well-marbled) |
Stage 1: If your steak is frozen, then you have to bring it out from the freezer and allow to defrost for a while. When it is well defrosted, remove surplus fat from the steak as these can spark a fire in the oven.
Stage 2: Now, season it to your taste and allow the seasoning to sit in before you begin the broiling process. Slit the steak at some edges to prevent it from crimping from the heat.
Stage 3: Next, place the oven rack right after the broiler coils and set the oven to heat up for 5 minutes. While the oven is preheating, overlay a near-flat baking plate (non-glass, as the heat, will break the glass) with foil and cover it with a flat rack. Put the seasoned steaks on the baking plate and place it on the oven rack. The steak should lie 5 inches away from the hot coils.
Make sure the oven stays on as the steak needs the high heat to cook. Watch the steaks cook.
Stage 4: When the top layer turns brown, bring out the baking plate and turn up the uncooked part of the steak. Watch for when it gets done.
Stage 5: Stick the probe of your instant-read thermometer in, sliding from the side to the center, to check if the interior part of the meat is cooked to your taste.
Stage 6 (optional): If the steak is not yet done, turn down the temperature of the oven and allow it to roast gently until it’s done to your taste.
Stage 7: When the steak is well broiled, take it out of the oven and leave it for 10 minutes to cool.
Method 2: How to Cook Steak in the Oven
|Ingredients you need||Steak (1 inch even thickness) |
Freshly ground pepper
Other seasonings of your choice
Home-made garlic butter
With this method, you have to fry your steak in a hot pan to achieve a well crusted back before placing it to cook in the oven for a perfectly done interior.
Stage 1: The first thing to do here is to let your steak thaw if you are taking it out of the refrigerator. After that, salt the steak and allow the salt soak in for 30 minutes. The salt will help to tenderize the steak, as well as enhance the flavor in the steak. Don’t let it sit for too long if the meat is already soft.
Stage 2: You will season your steak by robbing in your seasoning ingredients.
So, begin with robbing your steak olive oil. Gently pat the oil into the steak, then rub on the freshly ground pepper. Leave this to sit for 5 minutes while you set your nonstick pan to heat up.
Stage 3: Set your nonstick pan on a stovetop to heat up for 5 minutes or more. When your nonstick pan is heated up, add the steaks and allow it to stir fry.
Make sure to turn the meat when the first part has become brown and crusty. Use prongs to hold the steak on the pan to sear the edges as well.
Stage 4: When your steaks are properly seared, with crispy backs, place them in your oven pan and put into the preheated oven to cook. The oven helps to cook the meat’s interior to the right doneness.
You’ll need an instant-read thermometer to check the doneness of your meat. The steak will usually cook within 3 – 5 minutes depending on how hot your oven is.
Note that your oven temperature should be within 3500 to 4000F (depending on how your oven works).
Stage 5: Remove the steaks from the oven when they have attained 5 degrees less than your desired degree of doneness and allow them to cool for 5 minutes on the pan. The steaks keep cooking when you remove them from the oven so they will eventually cook to your desired doneness.
Stage 6: Feel free to dope the steaks with home-made garlic butter to help the steak suck back its juices.
How to Cook Sirloin Steak in Oven
How to identify Sirloin Steak
A sirloin steak could be identified with many names: flap steak, loin flap steak, flap meat, bottom sirloin, or loin tip steak.
It is cut from a part of the beef that has no bone at the rear of the cow, just below the top sirloin steak. It is generously marbled and cooks quite readily to give a great chewy-tender feel. Sirloin steaks easily absorb flavors when seasoned. Sirloin steaks are best stored in the freezer.
Method 3: Cooking Sirloin Steak in the Oven
|Ingredients you need||Sirloin steaks (1 to 1.5 inches thick) |
Other seasonings of your choice
As mentioned before, sirloin steaks have a generous amount of marbling, so you want to remove the extra fat to reduce the tendency of your oven smoking or the fat sparking a fire. This method will involve broiling the steak (i.e. cooking it at very high temperature).
Stage 1: Remove the fat after you’ve thawed the steak and use kitchen towels to dry-pat the meat.
Stage 2: Preheat your oven, placing an oven-safe skillet on the rack. If you don’t have an oven-safe skillet, then use a shallow non-glass baking pan, covering the inner parts with foil. It’s best you place the rack 5 inches away from the broiling coil. The oven should be left to heat for 5 – 8 minutes.
While the oven is preheating, rub your steaks gently with enough olive oil to cover every part. Then rub in your salt and pepper. You may choose to add other herbs for your desired flavor.
Stage 3: Bring out the skillet from the oven and place your steaks in them. Put them back and allow each side of the steak back to singe for 3 minutes. Turn it on the other side with prongs when one part is well singed.
Stage 4: When the steak has achieved a crusty-crisp back, now leave it in the oven to broil at about 5000F, depending on how your oven works, to achieve your preferred level of doneness.
It will take between 3 to 5 minutes to achieve your preferred level of doneness, depending on how thick your steak is and the level of marbling.
Stage 5: Use the probe of your instant-read thermometer to check if you have your preferred degree of doneness. Remember to take the skillet off the oven when your steak is 5 degrees away from your desired doneness since the steak will continue cooking for a while after you’ve removed it from the oven.
Stage 6: Drizzle the steak with the oil in the skillet to help it reabsorb back its juices. Let the steaks rest for 5 minutes after you remove them from the oven.
How to Cook a Ribeye Steak in the Oven
How to Identify Ribeye Steak
Rib steaks are cut from the rib part of a cow and they have a rib bone attached to the cut. However, if the bone is removed from the rib steak, it called a ribeye steak.
Ribeye steaks are marbled well and tender. They also make very tasty meals when grilled or broiled because of the generous presence of fat they contain. They also cook very fast.
Ribeye steaks are also called Spencer Steak, Market Steak, Beauty Steak, Fillet Steak, or Delmonico Steak.
Method 4: Cooking Ribeye Steak in the Oven
|Ingredients you need||Ribeye Steak (1 inch thick) |
Ground black pepper
Herbs (e.g. Thyme)
Other seasonings of your choice
Stage 1: Leave the steak to thaw a while before you are ready to start cooking. Then, rub it with kosher salt and cover it in baking paper. Put the covered steak for 2 hours in a fridge to draw out any locked-in moisture.
Stage 2: Mix the dry seasonings together and add half a tablespoon of salt. Set your oven to heat at 5000F, placing your oven-safe pan on the oven rack for 5 minutes.
Stage 3: Remove your ribeye steak from the fridge, dry pat and rub it over with canola oil. Roll the steak over in the seasoning mixture and sear it on your oven-safe pan. Use tongs to turn each side over after 30 seconds.
Stage 4: Place the steaks on the pan and put it in the oven. Cook each side for two to three minutes. Use your cooking thermometer to check for doneness.
Stage 5: Bring the pan out from the oven and cover with foil with 3 minutes.
Stage 6: Transfer your ribeye steak to a plate and serve the way you want it.
How to Cook Top Round Steak in Oven
How to Identify Top Round Steak
Top round steaks are generally less expensive than marbled beef steaks because they are tough and lean. However, it is fairly flavorful.
A top round is cut from the rump and hind legs of the cow which it uses for movements. This is why meat from this area is lean and tough.
Other names for this steak include London Broil, Top (Inside) Round Steak, Top Round London Broil, Beef Round, Short Cut, Top Round Steak Boneless, Top Round Steak (Center Cut).
Marinating a top round steak is a perfect way to tenderize it and make it ready for grilling or broiling.
Method 5: Cooking Top Round Steak in the Oven
|Ingredients you need||Top Round Steak (1.5 inches thick) |
Ground black pepper
|For Marinating||Balsamic vinegar |
Step 1: Marinade your Top Round Steak.
Prepare your Marinade. Mix ¼ cup of balsamic vinegar with 3 tbsp of Worcestershire sauce. Add 1/3 cup of olive oil with 3 bulblets of minced garlic. Add ¼ tsp of black pepper (ground), ¼ cup of soy sauce and 1 tbsp of Dijon mustard.
Dump this mixture in a freezer bag and put your steak in the bag. Leave the bag in the freezer for 4 hours.
Step 2: Remove your steak from the freezer and allow to thaw. Add a few drops of olive oil in your oven-safe pan and heat up on a stovetop.
Preheat your oven at 4500F for 10 minutes. Lean meat requires medium heat to cool so that it does not dry out entirely.
Step 3: Sear your top round steak in the pan, turning it on the other side after 30 seconds until you have achieved the perfect brown crispy crust.
Step 4: Transfer the steak in the oven-safe pan to the top rack of your oven, 5 inches below the broiling coil.
Allow it to cook for 5 minutes on each side, turn over with your prongs. Check the inner temperature with the probe of your instant-read thermometer.
Step 5: Remove steak from the oven when it is 5 degrees away from your desired degree doneness. Allow to cool for 5 minutes then transfer to a board and chop to your desired size.
Serve with your preferred meal.
How to Cook Eye of Round Steak in Oven
How to Identify Eye of Round Steak
This is part of the leanest cuts you’ll get from beef. Eye of round steak is cut from the backside of the animal that it uses for movement thus the meat is tough. It is also one of the least expensive meat cuts you’ll get.
Eye of round steak is suitable for people on a diet since it contains very little to no fat. You’ll make a tasty meal of this steak if you cook it right.
Another name for this part is Eye Steak.
Method 6: Cooking Eye of Round Steak in Oven
|Ingredients you need||Eye of Round Steak (1 – 1.5 inches thick) |
|For Marinating||Vodka |
Ground black Peppercorn
Step 1: Mix 6 tbsp of Vodka with 3 bulblets of minced garlic, 2 tbsp of chopped thyme, and 3 tbsp of chopped parsley. Add 3 tbsp of olive oil, 1 tbsp of sea salt, and 2 tbsp of ground black peppercorn.
Add the mixture to a freezer bag and place the steak in the bag. Leave the bag in a freezer for 6 to 8 hours for proper margination.
Step 2: Heat up your oven to 3750F with your oven-safe skillet in it. Remove your round eye steak from the freezer and leave to thaw slightly.
Step 3: Sear steak in the oven until crispy crusty. Then, place in the oven to cook for 15 minutes on each side. Turn on each side with your prongs and check for doneness with your thermometer.
Step 4: Remove steak from the oven 5 degrees away from your preferred doneness and cover with an aluminum foil. Allow to sit for 10 minutes.
Serve with your favorite dish.
If you do not want your steak chewy then avoid cooking it for too long.
How to Check for Doneness When Cooking Steak in Oven
The factors to consider when cooking your steak include the grade of the steak and the cut. Steak cut from the loin area or rib of an animal is generally more tender than steak cut from the hindleg. They also take less time to cook.
To check for the perfect doneness, use a reliable cooking thermometer. You can also check traditionally by observing the feel and the discoloration.
You can always vary the temperature of your oven according to your observation to get the right setting for your broiling. Closely observe your steaks while they cook to achieve the right results for you.
Here’s a guide to check the doneness of your steak.
|Temperature||Degree of doneness||When to remove from the Oven|
|120 – 130oF 50 – 55oC||Rare |
Almost raw with a brown crusty surface
|1150 – 1250F|
|130 – 1350F 55 – 570C||Medium Rare |
Pinky interior with brown caramelized surface
|1250 – 1300F|
|140 – 1500F 60 – 650C||Medium |
Brownish pink interior, rich brown sides, and darkly charred top and bottom
|1350 – 1450F|
|155 – 1650F 68 – 740C||Medium Well |
Almost brown with a slight pinky interior.
Dark brown exterior with well-charred top and bottom
|1500 – 1600F|
|1700F – 770C||Well|
Entirely brown on the interior and exterior with a solid feel.
Many steak lovers prefer their steak medium-rare. While this is culinary awesomeness, research has shown that meat is safer for consumption at 1450F to avoid food poisoning.
Now you have enough ideas for making your steak. Go find a befitting dish and serve yourself (and your family) a sumptuous meal.