Cooking steak can be one of the most fulfilling culinary experiences. The rich aroma, the sound of sizzling meat, and, most importantly, the flavor can take any meal to the next level. However, many home cooks shy away from making steak due to fears of undercooking or overcooking. If you’ve ever wondered how to achieve the perfect steak at home, look no further. In this guide, we will explore the technique of cooking steak in the oven followed by pan-searing to create a beautifully cooked, perfectly crusted steak that will impress even the most discerning palates.
Understanding the Technique: A Culinary Symphony
Cooking steak to perfection involves more than just tossing it on a grill or in a pan. The method of combining oven cooking with pan-searing is known as the reverse sear method. This technique allows for precise temperature control, ensuring that the steak cooks evenly throughout. The initial phase of cooking in the oven is crucial because it provides the opportunity for the meat to tenderize and develop flavor before the final sear adds that coveted crust.
The Benefits of Oven Cooking Followed by Pan Searing
-
Even Cooking: The oven provides an environment for the steak to cook evenly, minimizing the risk of having an overcooked exterior with a rare interior.
-
Temperature Control: Using an oven allows you to accurately gauge the steak’s internal temperature, thus preventing overcooking.
-
Flavor Development: Cooking slowly in the oven allows the flavors to deepen, while pan-searing finishes off the steak with a flavorful, caramelized crust.
-
Juiciness: This method helps to lock in the juices, resulting in a tender, succulent steak that practically melts in your mouth.
-
Flexibility: This technique can be applied to various cuts of steak, from ribeyes to filets.
Choosing the Right Cut of Steak
Popular Cuts Suitable for Oven Cooking and Pan Searing
Before you embark on your cooking journey, it’s essential to choose the right cut of steak. Here are some popular options:
| Cut of Steak | Flavor Profile | Tenderness | Best Cooking Method |
|---|---|---|---|
| Ribeye | Rich, buttery | Very Tender | Oven + Pan Sear |
| Filet Mignon | Lean, buttery | Extremely Tender | Oven + Pan Sear |
| New York Strip | Bold, beefy | Tender | Oven + Pan Sear |
| T-Bone | Flavorful, versatile | Moderately Tender | Oven + Pan Sear |
When selecting your steak, make sure to look for high-quality cuts with good marbling. The fat in the meat will render as it cooks, infusing flavor and moisture into the steak.
Ingredients You Will Need
Before starting, gather the following ingredients and tools to create the ultimate steak experience:
Essential Ingredients
- One high-quality steak (about 1-1.5 inches thick)
- Salt (Kosher or sea salt)
- Freshly ground black pepper
- High smoke point oil (canola, vegetable, or grapeseed)
- Butter (optional, for additional flavor)
- Fresh herbs (like rosemary or thyme, optional)
Tools Required
- Oven-safe skillet (preferably cast iron)
- Instant-read meat thermometer
- Oven preheated to 225°F (approximately 107°C)
- Tongs for flipping the steak
- Cutting board
- Aluminum foil (for resting the meat)
Step-by-Step Guide to Cooking Steak in the Oven Followed by Pan Searing
Now that you have chosen your cut and gathered your ingredients, it’s time to get cooking.
Step 1: Preparing the Steak
-
Remove the Steak from the Fridge: Let the steak rest at room temperature for at least 30 minutes prior to cooking. This helps it cook evenly.
-
Season Generously: Pat the steak dry with paper towels. This step is crucial, as moisture on the surface will prevent proper browning. Season both sides with Kosher salt and freshly ground black pepper. Don’t be shy when seasoning; the steak needs a good layer of flavor.
Step 2: Cooking in the Oven
-
Preheat the Oven: Set your oven to 225°F (107°C). This low temperature allows for even cooking without drying out the meat.
-
Place the Steak in the Oven: Put the seasoned steak on an oven-safe skillet or a baking sheet placed in the middle of the oven.
-
Cook Until Desired Temperature: Use an instant-read meat thermometer to monitor the internal temperature. For medium-rare, aim for 130-135°F (54-57°C), while medium should be around 140-145°F (60-63°C). The cooking time can range from 20 to 35 minutes depending on the thickness of the steak.
Step 3: Pan-Searing for a Perfect Crust
-
Heat the Skillet: While the steak is cooking, place your cast iron skillet on the stove over high heat. Allow it to get very hot before adding oil.
-
Add Oil: Once the skillet is hot, add a couple of tablespoons of high smoke point oil.
-
Sear the Steak: Carefully transfer your steak from the oven to the hot skillet using tongs. Sear for about 1-2 minutes on each side until a deep brown crust forms.
-
Add Butter and Herbs (Optional): For an added depth of flavor, consider adding a tablespoon of butter and aromatics (like rosemary or thyme) to the skillet in the last minute of cooking. Baste the steak with the melted butter using a spoon.
Step 4: Resting the Steak
-
Remove from Heat: Once the steak has achieved a beautiful crust, remove it from the skillet and place it on a cutting board.
-
Let it Rest: Cover the steak loosely with aluminum foil and let it rest for at least 5-10 minutes. This step is essential for juiciness, as it allows the juices to redistribute throughout the meat.
Step 5: Slicing and Serving
-
Slice Against the Grain: After resting, use a sharp knife to slice the steak against the grain. This technique helps to ensure a tender bite.
-
Serve and Enjoy: Present your steak on a warm plate and consider pairing it with your favorite sides, like roasted vegetables or mashed potatoes.
Tips for the Perfect Steak
-
** Meat Thermometer is Key**: Invest in a good-quality instant-read thermometer. This equipment is crucial for achieving the desired doneness.
-
Quality Trumps Everything: Don’t skimp on the quality of your meat. Seek out grass-fed or local butcher options for the best flavors.
-
Experiment with Seasonings: While salt and pepper are classic, feel free to add other seasonings like garlic powder, onion powder, or even a spice rub for added complexity.
-
Don’t Rush the Resting: This is a vital step; skipping it may lead to a dry steak.
-
Use Residual Heat: Remember that the steak will continue to cook slightly even when removed from the oven due to residual heat, particularly if you sear it.
Conclusion
Cooking steak in the oven followed by pan-searing is a foolproof method that guarantees a flavorful, juicy cut every time. It combines the gentle cooking of the oven with the high heat of the skillet to create a steak that is tender on the inside and wonderfully crusty on the outside.
Now that you have the tools and techniques at your disposal, it’s time to elevate your culinary game. With just a bit of practice, you will master the art of cooking steak and enjoy every juicy bite as you share your creations with family and friends. Happy cooking!
What is the best cut of steak to use for oven to pan searing?
The best cuts of steak for oven to pan searing are those that are tender and well-marbled, such as ribeye, sirloin, filet mignon, or New York strip. These cuts have enough fat to ensure a juicy and flavorful result after cooking. Ribeye, in particular, is often favored due to its rich flavor profile and tenderness.
When selecting your steak, consider the thickness as well. A steak that is at least 1 to 2 inches thick allows for a nice crust to form on the outside while ensuring that the center can reach the desired doneness without overcooking. It’s also recommended to let your steak come to room temperature before cooking for even results.
How do I properly season my steak before cooking?
Seasoning your steak is crucial for enhancing its natural flavors. A simple yet effective method is to use a generous amount of kosher salt and freshly cracked black pepper. This combination helps to create a delicious crust while bringing out the meat’s flavor. For best results, season the steak at least 30 minutes prior to cooking, allowing the salt to penetrate the meat.
You can also experiment with additional seasonings and marinades. Garlic powder, onion powder, and fresh or dried herbs like rosemary or thyme can add complexity to the flavor profile. However, keep it simple to let the quality of the steak shine through. If marinating, opt for an acid like vinegar or citrus to tenderize, but don’t marinate for too long to avoid overpowering the steak.
What is the ideal oven temperature for finishing steak?
The ideal oven temperature for finishing steak typically ranges from 375°F to 400°F (190°C to 200°C). This temperature allows the steak to cook evenly while developing a beautiful crust when seared in the pan beforehand. Preheating your oven is essential, as this ensures that the steak starts cooking immediately upon transfer.
It’s important to monitor the internal temperature of the steak closely while it’s in the oven. Use a meat thermometer to achieve your desired doneness—135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for medium-well. Once the steak reaches the appropriate temperature, remove it from the oven and let it rest before slicing.
How long should I sear the steak before transferring it to the oven?
Searing your steak typically requires about 2 to 3 minutes per side over medium-high heat. The goal during this phase is to create a deep, caramelized crust. Avoid moving the steak too much during searing; it’s best to let it sit to form a good sear, and then flip it to the other side once.
After searing, the steak should go directly into the preheated oven to finish cooking. The total searing time should be adjusted based on the steak’s thickness and the desired doneness. Thicker cuts might require slightly longer searing times, while thinner cuts can be effectively moved to the oven sooner.
What should I do after cooking my steak?
After cooking your steak, the most important step is to let it rest. Immediately transferring it from the heat source to a cutting board to rest for about 5 to 10 minutes allows the juices to redistribute throughout the meat. Cutting into it too soon can result in a loss of those flavorful juices, making your steak less tender and juicy.
During this resting period, you can take the opportunity to prepare any sides or sauces you’d like to serve. Once rested, slice the steak against the grain to ensure maximum tenderness. Serve it up and enjoy the fruits of your labor!
Can I cook steak in a cast iron skillet instead of a pan?
Yes, a cast iron skillet is an excellent choice for cooking steak, as it retains heat well and provides an even cooking surface. The heavy bottom of the skillet helps to create a nice sear on the steak, and it can go directly from stovetop to oven without any issues. Make sure your skillet is preheated before adding the steak for the best results.
The process is essentially the same as with a regular pan: sear the steak for 2 to 3 minutes on each side before transferring it to the oven. Just be mindful that cast iron retains heat longer, so you may need to adjust cooking times slightly to avoid overcooking your steak. Cast iron can help yield a beautifully caramelized crust.