How to Cook Steak in the Oven

Many people make steaks on the grill, but you can also make a delicious steak in the oven. The key is to prepare the steak in advance and fry it at the right temperature:

Table of Contents

Ingredient

Steak
Salt
Pepper

Preparing for a steak

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Preheat oven to 230 degrees Celsius. Oven must be very hot to grill steak.

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Prepare a relatively thick steak. Steaks 2.5-4 cm thick are perfect for grilling in the oven. Thicker steaks will take longer to form a great outer crust before the meat inside dries out. Thin slices of steak will quickly dry out and become hard when grilled.

It’s easier to buy and enjoy 2 large steaks than 4 small steaks. For large steaks, simply use a small knife to make it easier to eat. If grilling steak to invite guests, they will not care that the two steaks are cut from one piece, because the taste of the dish is the most important.

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Dry the water on the steak. The leftover water will turn the dish into a steamed steak instead of a pan. So, use a paper towel to dry the water on the steak before grilling.

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Sprinkle salt over steak. There are different opinions about when and how to sprinkle salt on steaks. This step is very important because it determines whether the steak will turn out to be a great dish or a terrible dish.

If you don’t have time, you can sprinkle salt over the steak just before frying. The reason is because if salted for too long, the salt will draw moisture from the inside to the outside of the steak and make the steak tasteless.
If you have more than 45 minutes to prepare, sprinkle salt over the steak 45 minutes in advance. As mentioned above, salt will draw moisture to the surface. However, after 30-40 minutes, the steak will draw back the water and this is called osmosis. It will help the steak taste great and be more tender. ^{[1] X Research Source}

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Pour oil (neutral) into a cast iron or oven-safe pan and heat over high heat. Initially, the steak will be sautéed in the oven, but most of the cooking will be done in the oven. This is a method used by many chefs around the world and you can try it too.

Use a neutral oil like pine or canola instead of a pungent oil like piu. This way, the grilled steak will retain its natural flavor.
When the oil begins to evaporate, the steak can be sautéed.

Steak processing

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Pat the steaks dry one last time and then place them in a cast iron skillet. To prevent the oil from splashing, raise the handle of the pan so that the oil is near the opposite side of the handle. At this point, you can carefully put the steak in and lower the pan.

Use the tongs to adjust the position so that the steak lies flat on the pan (for a nice, even crust) but do not press down on the steak to “fry”. The steak will cook completely on its own and you should not press too hard to avoid causing the steak to lose its juiciness.

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Sauté for 2-3 minutes under high heat. Sauté long enough for the steak to be nicely browned on one side.

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Flip the steak over and sauté for another 1-2 minutes over high heat. No need to sauté for too long this time as the steak will form a nice colored outer layer (due to contact with the bottom of the pan) as it cooks further in the oven.

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Put some butter in the pan just before putting the steak in the oven (optional). This step is not necessary but will help the grilled steak have a nice fatty taste and create a bit of greasy water to go with the steak.

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Leave the steak in the pan and place in the oven for another 6-8 minutes. Cooking time in the oven depends on the thickness of the meat (the thicker the meat, the longer it takes to cook) and the doneness of the meat depending on your preference (steaks will usually be medium-rare after 6 minutes and medium-cooked after 8 minutes). minute).

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Use the recommended cooking temperature to know exactly how long it takes to remove the steak from the oven. Thermometers are inexpensive, accurate, and essential tools for measuring the temperature of steaks. You just need to insert a thermometer in the middle of the meat and easily determine the doneness of the meat based on the temperature below:

50°C = Rare
55°C = Medium
60°C = Medium ripe
65°C = Nine
70°C = Well cooked

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Let the steak cool for 7-10 minutes after removing it from the oven. The outermost layer of the meat will shrink as it cooks and squeeze the juices in the middle. If you cut the meat as soon as you take it out of the oven, the juices will come out because it’s stuck in one place. Therefore, you should let the steak “rest” for about 8-9 minutes after taking it out of the oven so that the outer layer of meat is stretched, and at the same time let the water spread evenly so the whole piece of meat is more succulent.

You can cover your steak with aluminum foil to keep it warm, but if you’re eating it indoors, it won’t cool as much even without the foil. Furthermore, the outside of the steak may lose its crispiness if you cover it with aluminum foil. ^{[2] X Research Source}

Advice

You’ll probably need to experiment with grilling steaks at different temperatures to create the perfect oven-baked steak to your liking. Many ovens will change the temperature continuously, so use a thermometer to check the temperature of the meat while cooking.

Ingredient

Steps

Preparing for a steak

Steak processing

Advice

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