How To Finish Steak In The Oven 15 Steps With Pictures Recipes

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HOW TO FINISH STEAK IN THE OVEN: 15 STEPS (WITH PICTURES)



How to Finish Steak in the Oven: 15 Steps (with Pictures) image

If you have ever wondered how chefs manage to make their steaks look and taste perfect, the oven is their secret. Steaks are seared on a stove first to make the outsides crisp. They are then put in the oven to cook to the proper doneness....

Provided by wikiHow

Categories     Steak Dishes

Number Of Ingredients 4

1 steak about 1 in (2.5 cm) thick
1 US tbsp (15 mL) vegetable oil
2 teaspoons (11.38 g) salt
2 teaspoons (11.38 g) black pepper

Steps:

  • Pat the steak dry with paper towels. Take the meat out of the packaging, then use a couple of paper towels to blot out any moisture on the surface. Be sure to get both sides of the meat. Removing the moisture enables you to get a better sear on the steak. Any leftover moisture turns to steam when the steak is heated, preventing it from cooking evenly.
  • Season both sides of the steak with salt and pepper. Coat the top end of the steak with about 1 teaspoon (5.69 g) each of salt and pepper. You can add more if you like. Spread the seasonings out over the entire steak, then flip it over and season the other side the same way. Season the steak with salt only if you can wait 40 minutes or plan on cooking the steak right away. Adding the salt at the wrong time can prevent you from getting a good sear on the meat.
  • Add other herbs and spices for additional flavor if desired. Combine different seasonings to create rubs and marinades. Garlic and onion powder are a few starter options to pair with salt and pepper. Spread rubs over the steak by hand and use a basting brush to help you coat it with a marinade. For Montreal steak seasoning, combine salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, thyme, dill, and coriander. A Tex-Mex rub can be made by combining black pepper, ancho chili powder, cumin, paprika, mustard, coriander, oregano, and lime zest. Combine Hoisin, sriracha, toasted sesame oil, garlic, scallions, and white vinegar for a spicy Asian-inspired marinade.
  • Let the steak rest for about 30 minutes to reach room temperature. Letting the steak rest causes it to dry off and warm up a little. It then cooks more evenly, allowing you to create that kind of blissful, brown sear you would get at a restaurant. If you seasoned the steak with salt, consider giving it at least 40 minutes to rest so it reabsorbs any juices drawn out by the salt. If the steak feels moist after you let it rest, pat it dry with paper towels before cooking it. This can happen when you don't give it enough time to absorb the salt.

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