![]() ![]() Simply read the temperature on the thermometer display and compare it to the desired doneness on the chart. HOT TIP Using a meat thermometer will take the guesswork out of determining if your steaks are ready to eat. Follow this estimated grilling temperature guide. But cooking times can vary based on the type, thickness and size of the steak. Step 5 Let steak rest for 10 minutes before slicing, against the grain.Internal Temperature for Steak Cooking temperatures are relatively the same across all cuts of beef.Step 4 Roast until internal temperature of steak is 125° for rare, 135° for medium rare, and 145° for medium, about 8 to 10 minutes.Flip steak then transfer immediately to preheated oven. Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Step 3 Preheat a large oven-safe skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates.Step 2 Preheat oven to 450°. Rub steak with 1 tablespoon oil then season generously with salt.For thicker steaks (such as ribeye or filet mignon).Step 4 Let steak rest for 10 minutes before slicing, against the grain.Internal temperature of steak should be 125° for rare, 135° for medium rare, and 145° for medium. Step 3 Broil steak about 10 to 12 minutes, flipping halfway through.On a baking sheet, rub steak with 1 tablespoon oil then season generously with salt. Step 2 Preheat oven to broil and position rack closest to heating element.Step 1 Let steak sit at room temperature for 30 minutes.For thinner steaks (such as flank or skirt).Made this? Let us know how it went in the comments below! Need more inspo? Check out our favorite sides for steak! Serve your steak dinner with some roasted veggies, mashed potatoes, and a wedge salad and you've got an impressive meal you can rely on again and again. Going against the grain means slicing perpendicularly to the grain of the meat. Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Get too eager and slice too early, and all that flavor gets wasted on the cutting board. This is very important if you want your steak to be nice and juicy. Once you turn it, it's time for the oven. Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip. ![]() Also, please use freshly ground black pepper, not the kind in the little spice jar. Salt brings out flavor, people-don't be shy. Rub some olive oil onto meat, then use plenty of salt-more than you think you need. When you're cooking something like a skirt steak under the broiler, the hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat. You can either stick the skillet in the oven while it's preheating, or simply heat it up on the stovetop over a flame. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. I f you're using a skillet, get it HOT. For thinner steaks, like flank and skirt, you're better off just using the broiler. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. Cold meat will seize in a hot environment. (Flip it on the sheet pan halfway through.) Top Tip: Your steak will continue to cook while resting, so air on the side of caution. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. How long does it take to cook steak in the oven?įor thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop. Never tried it? Follow our top tips for cooking a perfect steak in the oven, no matter the cut. In under an hour, you can serve up a delicious steak dinner-no firing up the grill required. For many cuts-skirt, flank, ribeye, and even filet mignon-the oven is just as valuable. For a romantic date night dinner right at home, you can rely on your oven to get the job done. If you're looking to make a perfectly-cooked steak dinner right at home, we're here to dispel the myth: grilling isn't your only option. ![]()
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