Time for Kitle Owen to Cook Beef Kabu

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Lots of people cook steak on the grill, but you can also prepare a delicious piece of steak in the oven. The key is to prepare the steak in advance and cook it at the perfect temperature.

Ingredients

• Steak
• Salt
• Pepper

1. 1

   Preheat your oven to 450° F (232° C). You'll want a very hot oven to cook the perfect steak.^[1]

2. 2

   Start off with relatively thick steaks. Steaks that are an inch to an inch and a half thick work best for this method.^[2] That's because thicker steaks get more time to develop a wonderful outer crust before the inside cooks. Generally speaking, the thinner the steak, the quicker it becomes as dry and hard as it cooks.

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3. 3

   Wipe away any moisture from all sides of the steak. Excess moisture left on steaks will cause them to steam, not sear.^[3] Take a paper towel and wick away any moisture that's present on your steak.

4. 4

   Salt your steak. There are several opinions about how and when to salt your steak.^[4]

   • If you don't have a lot of time on your hands, salt your steak immediately before you place it in the pan. Salt draws moisture from the inside of the steak to the outside.^[5]
   • If you have more than 45 minutes to spare, try salting the steak three quarters of an hour in advance. The salt will draw salt out to the surface of the steak, but after 30 to 40 minutes, the steak will draw back the salted moisture in a process called osmosis. This gives the steak a wonderful taste and, some say, actually tenderizes it.^[6]

5. 5

   Oil a cast iron skillet or other oven-safe pan with a nice coating of neutral oil and begin to heat it on a burner over high heat. The steak will start off over the burner, but the bulk of the cooking will be done in the oven. This method is used by chefs, cooks and restaurateurs the world over.^[7]

   • Use a neutral oil such as pine nut or canola oil instead of a pungent oil like olive oil. This helps respect the natural intensity of the steak's flavor.^[8]
   • You'll know the pan is ready to cook with when the oil starts smoking.

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1. 1

   Place the steak in the cast iron skillet. ^[9] To avoid any oil splatter, tip the bottom of the pan up slightly by lifting the skillet's handle up in the air. The oil should gather in a small reservoir near the very tip of the pan. Place the steak gingerly inside the pan and lower the skillet's handle back down.

   • Adjust the steak with tongs to ensure that it's getting equal coverage on the pan (for a better crust), but don't press down on the steak with your tongs in an attempt to "sear" the steak. The steak will sear perfectly well on its own, given time.

2. 2

   Continue cooking the steak on high for 2-3 minutes. Cook the steak just long enough to develop some nice color (i.e. flavor) on the first side.

3. 3

   Flip the steak and cook for an additional 1-2 minutes over high heat. You won't need as much time on the second side of the steak because it will continue to develop color (from contact with the bottom of the pan) in the oven.^[10]

4. 4

   Add a little butter to the pan right before you're ready to put the steak into the oven (optional). This step is optional, but a tablespoon or two of butter right before the steak goes into the oven gives the steak a wonderfully rich, nutty taste, along with a richer jus to serve alongside the steak in the end.

5. 5

   Keeping the steak in the same cast iron skillet, place it in the oven and cook for approximately 6 to 8 minutes. The time spent in the oven depends on the thickness of the steak (the thicker the steak, the longer cooking time it will require) and your desired level of doneness (after 6 minutes, the steak is probably still medium-rare; after 8 minutes, it's about medium).^[11]

6. 6

   Use a meat thermometer to check for doneness. Stick the thermometer into the thickest part of the steak and leave in for a few moments to obtain a reading. Refer to the following temperature to tell whether your steak is done.^[12]

   • 120° F (48.8° C) = Rare
   • 130° F (54.4° C) = Medium rare
   • 140° F (60° C) = Medium
   • 150° F (65.5° C) = Medium well
   • 160° F (71.1° C) = Well done

7. 7

   Be sure to let your steak rest for 7 to 10 minutes after removing it from the oven. ^[13] As the outer layers of the meat cook, they contract. This sends the juices of the steak further into the center, where they accumulate. If you choose to cut up your steak immediately upon removing it from the oven, the juices will run all over the place because they've been trapped in one place. If, however, you let the steak "rest" for about 8 or 9 minutes after it's done cooking, the outer layers of meat will relax, allowing the remaining juices to travel back into the entire piece of meat. This creates a much juicier piece of steak.

   • You can rest your steak under a tent of aluminum foil to retain a little extra heat, but if you're eating it indoors, the amount of extra heat loss will be minimal if you leave the foil off. Plus, tenting foil over the steak may cause the skin to become less crispy.^[14]

8. 8

   Enjoy your perfectly cooked steak. Serve with classic steak fare, such as a roast potato, steamed asparagus, and a simple salad on the side.

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Add New Question

• Question

  Can I substitute the oil and sear the steak with butter?

  

  Yes! The reason many choose to use oil is for its higher smoking point. Personally, I've never had a problem with the butter beginning to smoke, but you may want to have a spoon ready to baste the meat in case of it getting close.

• Question

  How do I know when hamburger patties are done cooking?

  

  5 - 6 minutes per side. Don't smash them with a spatula, you're wasting good juices/flavor by doing that. Flip them the one time only. To cook them a bit quicker, make a small indentation in the center with your thumb. It helps to ensure complete cooking, and the hole will disappear while cooking.

• Question

  Can I cook a steak with onions and bell peppers in the oven?

  

  Sure! However, it might be a better idea to cook the onions and bell peppers in a different pan.

• Question

  Does turkey gravy go with steaks?

  

  If you like it, feel free to eat it. Most people wouldn't pair those, though. Steak sauce, barbecue sauce, hot sauce, sauteed mushrooms, and horseradish are a few popular options.

• Question

  Can I cook more than one at a time with this method?

  

  Yes, just use a pan big enough for two but ensuring that it will still fit in the oven. Time on the top is the same, and still use a thermometer to test the internal temperature.

• Question

  Do I have to use a cast iron skillet or can I use a regular skillet?

  

  You should use a cast iron skillet. They can get much hotter than a regular skillet, they are healthier (others may have aluminum or nonstick coatings which may be harmful to your body, while your body needs iron for the hemoglobin in your blood cells), they are virtually indestructible, will last for generations, and are very cheap. Finally, some cast iron skillets have ridges, if you want those markings on your steak. In my opinion, cast iron is definitely the way to go.

• Question

  Can I cook my steak in a foil pan if I don't have a cast iron skillet?

  

  You can, but it won't come out properly, so I would suggest investing in a good cast iron skillet. It's a useful tool to have in your kitchen!

• Question

  Is there any alternative to using the cast iron skillet?

  

  I make foil parcels, placing any veg in with the steak and folding it up. Cook for thirty to forty minutes and rest for five - perfect tender steak cooked in its own juices.

• Question

  Can I add barbecue sauce, and when should I add it?

  

  Faris kamal

  Community Answer

  You can use barbecue sauce as a marinade, or you can brush it on the steak and let it have a nice caramelized layer of glaze. But remember sauces tend to have high amount of sugar, so it may go from caramelized to burnt quite fast due. It is recommended to apply the sauce 8 - 10 minutes before the completion for the perfect glaze and flavor. If you want to use it as a marinade, look for BBQ sauce with low sugar content.

• Question

  Is cardamom good on ribeye steaks?

  

  I wouldn't recommend it, as a cardamom is a pretty powerful flavor. A bit of fresh thyme and garlic would be a better choice.

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• You may need to experiment with temperature in order to get the perfectly cooked steak for your oven. Many ovens run hot or cold, so use your thermometer (and discretion) while cooking.

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Article Summary X

While you're preheating your oven to 450 °F, heat cooking oil in a cast iron skillet on high heat. Cook one side of the steak in the skillet for 2-3 minutes. Then, flip the steak and cook the other side for 1-2 minutes. Finally, put the cast iron skillet in the oven and cook the steak for 6-8 minutes. For help choosing a good steak and seasoning it to perfection, read the full article above!

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Source: https://www.wikihow.com/Cook-Steak-in-the-Oven

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