Content

• Ingredients
• Steps
• Method 1 of 2: Prepare the steak
• Method 2 of 2: Cooking the Steak
• Tips

Many people cook their steak on the grill, but you can also cook a great steak in the oven. The main thing is to do this in advance and set the correct temperature.

Ingredients

• Steak
• Salt
• Pepper

Steps

Method 1 of 2: Prepare the steak

1. 1 Preheat the oven to 232 ° C. To get the perfect steak, you need a very hot oven.
2. 2 Start with thick pieces of steak. For our method, steaks that are two centimeters thick are best. So they will probably get a crust. The thinner the steak, the faster it will become dry and firm.
   • Two large steaks are also easier to buy and eat than four small steaks. If the steaks are very large, then don't be afraid to cut them (after cooking, of course) into portions. Your guests won't care, because the main thing in a steak is its taste!
3. 3 Pat the steak dry on all sides. Otherwise, the steak will be steamed, not fried. Why do we need a steak steak, right? So take a paper towel and blot the meat well before burning it.
4. 4 Season the meat with salt. There are several opinions on how and when to salt a steak. Depending on how you salt the steak, you can cook either a culinary masterpiece or an unappetizing piece of meat.
   • If you're short on time, salt the steak immediately before putting it in the pan. Why? Because the salt will draw moisture out of the inside of the steak. And we don't need a wet crust.
   • If you have extra time, salt the steak 45 minutes before cooking. The salt will draw the moisture out, but after 30-40 minutes the steak will re-absorb the salt moisture (due to a chemical process called osmosis). It will give the steak a great flavor and, as some cooks say, it will soften the meat.
5. 5 Pour oil into a cast iron skillet and start heating it over high heat. Yes, you will first cook the meat in a pan, but then put it in the oven. This is what restaurant chefs all over the world do. Now is your chance to try it yourself!
   • Use an oil that is neutral in taste, such as canola oil instead of olive oil. This will enhance the natural flavor of the steak.
   • As soon as steam appears over the oil, you can assume that the pan is hot enough.

Method 2 of 2: Cooking the Steak

1. 1 Blot the steak again to remove excess moisture and carefully place it in a cast iron skillet. To avoid splashing oil, lift the pan away from you by the handle. The oil should drain down. Place the steak carefully in a skillet and place it back on the fire.
   • Use tongs to stir the steak from time to time so that it cooks evenly, but do not press on the meat with tongs in an attempt to speed up the process. The steak will cook just fine on its own. If you press on the meat, the steak will be less juicy.
2. 2 Continue cooking the steak over high heat for 2-3 minutes. The main thing here is to bring the steak to a golden brown crust on one of the sides.
3. 3 Turn the steak over and cook for another 1-2 minutes. The other side will take less time to fry - it still has to brown in the oven.
4. 4 Add some butter to the skillet before placing the steak in the oven (optional). This step is optional, but one or two tablespoons of butter before baking will give the meat a surprisingly rich nutty flavor.
5. 5 Without removing the steak from the pan, place it in the oven and cook for about 6-8 minutes. Cooking time depends on the thickness of the steak, i.e. the thicker the steak, the longer it takes to cook. The time also depends on the degree of meat doneness you want - after 6 minutes the steak will probably still be bloody, and at 8 minutes the steak will be medium-fried.
6. 6 Use a kitchen thermometer to accurately determine how cooked your steak is. Such a thermometer will become your reliable assistant. It's cheap, convenient, and accurate. You will feel much more confident with it! Just stick a thermometer in the middle of your steak and voila! Here is a small table by which you can determine the degree of doneness of a steak:
   • 48.8 ° C = with "blood";
   • 54.4 ° C = medium rare;
   • 60 ° C = medium rare;
   • 65.5 ° C = almost done
   • 71.1 ° C = well done.
7. 7 After removing the steak from the oven, let it rest for 7-10 minutes. During frying, the outer layers of the meat shrink and the juice collects in the middle of the steak. If you choose to chop the steak right after you take it out of the oven, the juice will simply flow out onto the plate. However, if you let the steak "rest" for about 8-9 minutes, this will be enough time for the top layers of meat to expand and fully soaked in juice. This will make the steak much juicier.
   • You can also cover the steak with aluminum foil to keep it warm. This is not necessary, especially if you are cooking inside the walls of the house - in this case, the loss of heat will be minimal. In addition, the foil will make the skin of the steak less crispy.
8. 8 It's time to enjoy your steak. Serve with oven baked potatoes, steamed asparagus and salad.

Tips

• You will probably need to experiment with the oven temperature the first time around to get a really tasty steak. Therefore, use a kitchen thermometer while cooking.