Perfect Oven-Cooked Steak
Prep10 minTotal time35 min
Ingredients
- 2 10-12 oz strip loin steaks, 1.5-inches thick
- 2 tbsp neutral vegetable oil, such as corn
- 1/2 tsp kosher salt
- freshly ground pepper
- pat of butter (optional)
Instructions
- PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare. Remove from oven.
- HEAT oil in a medium skillet over high heat. Add steaks and sear until deep brown and crisp, about 3 min per side. Hold the steaks on their sides and cook the edges for 1 min per side. Remove to rack and let steak rest for10 min. Top with butter, if using. Slice and enjoy.
This raises the matter of effectively cooking meat until it turns brown or is seared. The aim of browning meat is to generate taste. Whether you're browning a steak or minced beef, you're enhancing the flavour through caramelization. Below are a few important points to consider for successfully browning meat.
Preheat the pan: If you don't hear a "tsssss" when you add your meat to the pan, it isn't hot enough. Remove the meat and wait until your pan is hotter.
Avoid cold meat in a hot pan:If you're not comfortable bringing meat to room temperature, at the very least take it out of the fridge 15 to 30 minutes before you intend to cook it. If the centre of your meat is cold, it will beundercooked when the exterior is cooked.
Pat your steak dry: Oil and water don't like each other. When meat is wet and enters a hot oiled pan, a layer of water between the pan and the meat prevents it from colouring. Pat your meat as dry as you can get it with a paper towel or clean kitchen towel before seasoning it and adding it to the pan.
Season, season, season: Salt serves two functions when it comes to browning meat. First, salt brings out the flavour in the meat. Second, the salt helps caramelize the meat, forming that crispy crust you're looking for. Pat your meat as dry as you can, then rub it with oil to form a seal. Season well with salt and pepper, then add to pan.
Use high heat: Many of us feel scared to use the highest temperature on our stovetop for anything other than boiling water. However, in this case, it is necessary. To achieve a perfect sear on meat, you must use a very hot pan. The hotter the pan, the better the caramelization and colour. If the pan is not hot enough, it will take too much time to create a crust, and the inner layer of the meat will start cooking at the wrong temperature.
This is commonly known as the "rubber chicken" problem. Reducing cook times is better, especially with pricey cuts like filet mignon.
Use a pan that retains heat well:There's a reason professional cooks favour stainless steel and cast iron pans; they retain heat—especially high heat—well.
Cast iron is particularly ideal for steak as it heats up evenly, and when seasoned properly have a non-stick coating. They also don't need to cost a fortune.
Here's everything you need to cook a steak indoors
Mazola Corn Oil, $13 for 2.84L
Unlike butter, which burns at high temperatures, and olive oil, which loses its distinct flavour with prolonged cooking, neutral vegetable oil such as corn oil has a high smoke point and can ensure a faster sear on a hot pan. When cooking a steak, it's better to begin with hot oil, such as Mazola Corn, and finish with melted butter for flavour.
Lodge 10-in. Cast-Iron Skillet, $37
Enameled cast-iron pans can get quite pricey. For everyday use, this standard cast-iron skillet is a great, budget-friendly introduction to the category.
Thermopro Digital Meat Thermometer, $13
All-Clad Flexible Stainless Steel Slotted Turner, $32
Typically used for fish, slotted spatulas are actually far more versatile, and great for scooting under and flipping steaks without breaking that carefully-achieved crust. This option rings in at a good price given its stainless steel construction.
Chatelaine's favourite steak recipes
Classic steak with spicy thai sauce
Not all upgrades need to take you far outside of the box. Sometimes a good-quality steak and a light drizzle of green sauce works, too. Get the recipe.
Photo, Roberto Caruso.
