How to Cook Steak in the Oven without Searing?

It's incredibly easy to cook a perfect restaurant-quality steak at home. There are many ways to prepare a great tasting steak, but today we're going to focus on cooking it in the oven. This is a method that most people don't know about and can be surprisingly easy. If you have some time before dinner, take a look at this!

Step-by-Step Guide to Cook Steak in the Oven without Searing

Step-By-Step Guide To Cook Steak In The Oven Without Searing

The tone of this blog post will be friendly and helpful for housewives who want to learn how to cook their own steak without having the mess of pan frying or grilling it outside.

What Ingredients Do You Need?

  • Steak
  • Kosher salt
  • Olive oil
  • Pepper
  • Butter
  • Lemon juice (or Worcestershire sauce)
  • Garlic powder

What Tools Do You Need?

how to cook steak in the oven with foil

A meat thermometer: It is important to check the temperature of your steak. You don't want to overcook or undercook a steak.

A paper towel: This tool you might need to prepare your steak dinner.

Aluminum foil: A piece of lightly buttered Aluminum foil is a must when cooking steaks, because if any grease or juice leaks from the meat onto your oven tray then it will be a complete pain to clean afterward.

A baking sheet: A baking sheet is also an important tool. It is used to catch any fat that may drip from the pan whilst cooking and it helps to stop the meat getting burnt or sticking to the pan.

A cast iron pan with a lid: A cast iron skillet is ideal for cooking steaks because it retains heat so well, and you can cook on a high heat without the risk of burning the pan.

A counter top grill: If you don't own a cast iron skillet, then you can always get a counter top grill instead. They are quick, easy and convenient tools that can make you the perfect steak dinner quicker than in an oven.

Gloves: Always wear high heat-resistant gloves when handling hot pans. Remember: The hotter the pan, the more likely your hand will be injured; Even if you're wearing gloves.

Steak Cut Selection:

There are many different ways to cook a steak, but it is important to know which technique will work best with the type of cut that you consider.

T-Bone Steak:

The best cut for this method is T-bone steak, which is usually fatty enough to produce good results without needing buttering or oiling. It also has good marbling for extra flavour.

Sous Vide Steak:

Sous vide steak is a cut of meat that is cooked in water at low temperatures for a long time. Sous vide steak can be used for cooking in an oven because the meat will still be very moist even if it's overcooked.

Flank steak:

A flank steak is a beef steak that comes from either the meatier flank of the cow or the underbelly of the animal. Flank steak is typically cut into "steaks" that can be grilled, broiled, baked, fried, pan-fried or eaten raw.

Filet mignon:

Filet mignon is a steak, usually cut from the tenderloin that is usually beef. Filet mignon is typically larger and thinner than most other cuts of steak. Filet mignon may be grilled, pan-seared or boiled.

Ribeye steak:

A ribeye steak is one of the most popular and well-liked cuts of beef, which is usually served grilled or pan seared. When cooked properly, ribeye steaks are juicy and tender inside with a slightly grilled outside.

Strip steak:

Strip steak is delicious with just salt and pepper as it has such a great flavor that you don't really need anything else if you're truly using good quality meat.

Strip steak is also a good choice for people who want to lose weight because it contains less calories than other cuts like a T bone steak or Porterhouse and New York Strip.

Tomahawk steak:

Tomahawk steak is a dish made with a tomahawk ribeye steak and either vegetables or potatoes.

Preheat Oven for cooking steak

Preheat Oven For Cooking Steak

You'll need to do before cooking is to preheat your oven. This usually entails loading it with the desired item, then turning the dial up to "MAKE IT HOT!" and waiting around 5 minutes or so for it to cook things or more like 1 minutes if you're cooking a nice juicy steak. Don't forget to place the cast-iron pan inside the oven before heating the oven.

This will heat up your meal and make it taste better. You will also get a better sear on your meat when you cook it in high heat, since caramelization happens at higher temperatures rather than lower ones. The recommended temperature is 400°.

Bring Equipment

First, as tools you need some tools for cooking. Always have a sharp knife at the ready. This will make it easier to cut through the meat and provide better cross-sections. They are also much safer to use than dull knives that can easily slip and cause injury. You will need a pan or grill to cook the steak on. You also need a kitchen utensil such as tongs or a fork to turn the steak over when one side is cooked through.

Turning the frozen steaks into room temperature:

When preparing to cook your frozen steak, it's important that you allow time for the meat to come back up in temperature. Keeps this process going by placing the meat under cold water until they are at normal temperature.

Related: What are factors to consider while freezing meat?

Dry the Steak with a paper towel:

Dry The Steak With A Paper Towel

Now, dry the steak using a paper towel. Do that by taking a paper towel and rubbing the steak in circular motion. When rubbing the paper towel on your steak, make sure to use smooth movements. Don't press too hard and don't grind the meat into the cutting board or otherwise damage it! Instead, hold it lightly, and then again you only need to use a little force and the paper towel will absorb most of the blood.

Seasoning steak with kosher salt and pepper:

Seasoning steak with kosher salt and pepper is a simple way to add flavor. Season the steak 3-4 different times for best taste. After seasoning steak with kosher salt and pepper, you cook at high temperatures or low temperatures. It is also great for getting good sear on it because when you cook it at high temperatures you will get a caramelization reaction which will create more flavors. This process can be done on top of the stove or in the oven (preferably under broiler).

Removing the skillet from the oven:

In order to remove the skillet from the oven, you have to turn off the oven. The skillet should be placed on a flat, heat-resistant surface. To avoid burning yourself, touch the handle of your oven mitt or any other pot holder to the top of the handle of the skillet before grasping it.

Searing the steak:

To sear the steak, one needs to have a hot surface. Searing is the process of browning the outside of the meat without cooking it. Searing creates a crust on the outside of the meat, which seals in moisture and flavor. Be sure to not cook your steak too long because it will lose its juices and overcooking will turn your steak into a tough piece of leather. The idea is to seal in natural juices by creating an outer layer which pushes out fat and makes for a much more juicy steak.

Cooking the seared steak:

Place both steaks, fat down, onto an oiled wire rack and then place it into a preheated oven. Cook for 5 minutes before flipping without disturbing the position of the rack or moving them around too much. Continue to cook for another 5-1 minutes depending on thickness and how you like your steak cooked. Use a meat thermometer to ensure that the internal temperature is at least 135°F for medium rare. Cook until you reach your desired degree of cooking and take out.

What most people do wrong: Heat both sides of the steaks before putting them into an already hot oven, which is a common practice.

Rest the cooked steak:

A steak should be rested for no less than three minutes. This will give the juices in the steak time to redistribute which will create a juicer, tenderer piece of meat. Serve it on a plate with sauce.

Enjoy the grilled Steak:

Enjoy The Grilled Steak

Enjoying the grilled steak is an experience that needs to be savored. First, take off the top layer of wrapping paper to reveal the cut and place it on the plate in front of you. The aroma will start to fill your senses at this point but do not indulge yet. Now, hold it in for five seconds before releasing it slowly as you enjoy looking at that beautiful cut. The broiled steak will be getting warmer by now so go ahead and cut into it with your fork tines facing away from you because they are sharper like knives are. Once you have cut through it, enjoy it.

Conclusion:

If you’ve ever had a hard time cooking steak without searing it, then this article is for you! We have some easy tricks that will make sure your meat tastes great and looks good too. Give these helpful hints a try on your next dinner date or family meal to impress everyone with how well you can cook!

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