How to Make Steak in Oven and Pan (3 Juicy Steps!)

Elevate Your Steak Game with Oven and Pan Cooking

Have you ever thought about how a simple steak dinner could be a lifestyle upgrade? Imagine coming home after a long day, and instead of settling for something mediocre, you treat yourself to a perfectly cooked steak, tender and juicy. Life’s too short for bad meals, right?

Now, you might be thinking, “Steak at home? Isn’t that just for restaurants?” Not at all! I’m here to help you nail this. With just a few steps, you’ll be able to make a steak that’s the envy of any steakhouse. Let’s get into it!

Step 1: Choosing the Right Steak

What Cut Should You Get?

The kind of steak you choose sets the stage for your entire meal. Ribeye, New York strip, filet mignon—each has its own unique flavor and texture. I personally love a good ribeye for its marbling. What about you? Do you have a favorite cut?

Each cut has its own personality. The ribeye is like that friend who always brings the fun with its rich flavor and juicy texture, thanks to the marbling of fat throughout the meat. It’s perfect if you’re in the mood for something indulgent. On the other hand, the New York strip is leaner but still packs a punch in terms of flavor. It’s like the reliable buddy you can always count on.

Filet mignon is the elegant choice—tender and less fatty. It’s often reserved for special occasions because of its melt-in-your-mouth quality. It’s like that sophisticated friend who always knows the latest trends. And then there’s sirloin, which offers a balance of flavor and tenderness without breaking the bank.

Thickness Matters

Aim for steaks that are at least 1 to 1.5 inches thick. Why? Because thicker steaks allow for better control over cooking temperatures, giving you that perfect crust on the outside while keeping the inside juicy.

Think of it like this: When you’re searing, you want that beautiful crust without overcooking the inside. Thicker steaks give you that wiggle room. Have you ever tried cooking a thin steak only to find it overcooked before it even gets a good sear? Frustrating, right?

Quality Over Quantity

Opt for well-marbled meat. The fat interspersed within the meat will melt during cooking, adding flavor and moisture. Trust me, it makes a world of difference.

When you’re at the butcher or grocery store, take a moment to admire the marbling—the little white streaks of fat running through the meat. That’s where all the flavor lives! Don’t be shy about asking your butcher for advice; they often have great tips and can guide you to the best cuts.

Step 2: Preparing Your Steak

Seasoning: The Key to Flavor

Simple is Best: Start with salt and freshly ground black pepper. Generously season both sides of your steak at least 30 minutes before cooking. This allows the salt to penetrate the meat, enhancing its natural flavors.

Salt is magic, isn’t it? It draws out moisture initially but then gets reabsorbed, bringing flavor deep into the meat. It’s like giving your steak a mini massage—coaxing out all those wonderful flavors.

Want More?: Feel free to add garlic powder or fresh herbs like rosemary or thyme. But remember, don’t overpower the natural taste of the steak.

I love experimenting with different seasonings. Sometimes I’ll go for a coffee rub for a bit of bitterness that complements the meat’s richness. Other times, maybe a bit of smoked paprika for that subtle hint of smokiness. Do you have any favorite seasoning blends?

Bring It to Room Temperature

Let your steak sit out for about 30-60 minutes before cooking. Why? Cooking cold meat leads to uneven cooking. Have you tried this before?

Here’s why it’s important: If your steak is cold in the center when it hits that hot pan or oven, the outside will cook much faster than the inside, leading to uneven doneness. Letting it come to room temperature ensures more consistent results.

Step 3: Cooking Your Steak

Sear It Right

Start by preheating your oven to 400°F (200°C). While the oven heats up, grab your trusty heavy skillet (cast iron is my favorite!), and heat it over medium-high heat until it’s smoking hot.

A hot pan is crucial because it helps develop that flavorful crust we all love. If you’ve ever wondered why restaurant steaks taste so good, it’s often because they achieve that perfect sear.

A Little Oil Goes a Long Way: Add a tablespoon of oil with a high smoke point, like canola or grapeseed, to the pan.

Olive oil has a lower smoke point and can burn quickly at high temperatures, which might leave a bitter taste. High smoke point oils can handle the heat better without compromising flavor.

Searing Technique: Place the steak in the hot pan. Hear that sizzle? That’s what you’re aiming for! Sear each side for about 2-3 minutes until a golden-brown crust forms.

That sizzle is music to my ears! It’s the sound of intense heat creating complex flavors through what’s known as the Maillard reaction—a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.

Finish in the Oven

Transfer the skillet directly into the preheated oven. Cook until your desired doneness:

Rare: 120°F (49°C)
Medium Rare: 130°F (54°C)

Medium: 140°F (60°C)
Medium Well: 150°F (66°C)

Use an instant-read thermometer to check. Ever had one of those moments when you thought the steak was done but it wasn’t? This tool solves that!

Thermometers are lifesavers! They remove all guesswork from cooking meat and ensure you hit your target temperature every time.

Resting: The Unsung Hero

Let your steak rest for 5-10 minutes after cooking. Trust me on this one; it allows the juices to redistribute throughout the meat. No one wants a dry steak!

Resting is essential because it prevents all those lovely juices from spilling out when you cut into your steak. It’s like letting your steak take a breather before it dazzles on your plate.

Troubleshooting Common Steak Problems

Steak is Tough

This could be due to overcooking. Always keep an eye on that thermometer and pull your steak from the oven at the right temperature.

Overcooking dries out the meat fibers and makes them tough to chew—definitely not what we want! If you’re unsure about doneness, it’s always safer to err on the side of slightly undercooked since you can always cook it more but not less.

Uneven Cooking

Your steak might not have been at room temperature before cooking. Give it time to warm up on the counter before starting.

Lack of Flavor

Make sure you’re seasoning generously and allowing enough time for the salt to work its magic on the meat.

If you’ve seasoned well and still find it lacking flavor, consider marinating your steak next time or trying different seasoning blends to find what suits your palate best.

Safety Tips

Always wash your hands after handling raw meat.

Use separate cutting boards for meat and other ingredients to avoid cross-contamination.
Ensure your steak is cooked to a safe internal temperature, especially if you’re not familiar with its source.

Safety is key when dealing with raw meat to prevent foodborne illnesses. A clean kitchen is a happy kitchen!

Steak Maintenance and Care

I know what you’re thinking—maintenance for steak? Not quite! But here’s how you can make sure your efforts don’t go to waste:

Storing Leftovers

Wrap leftovers tightly in foil or an airtight container and refrigerate promptly. They’re best eaten within three days.

Leftover steak can be repurposed into sandwiches or salads—so many possibilities! Just make sure it’s stored properly to maintain its quality.

Reheating Tips

Reheat gently in an oven at 250°F (120°C) until warm. Avoid microwaving as it can toughen the meat.

Reheating too quickly can dry out your steak again—slow and steady wins this race!

Cleaning Up

After enjoying your meal, clean your cast iron skillet by rinsing it with hot water and scrubbing gently with a brush. Dry thoroughly and apply a thin layer of oil to prevent rust.

Proper care extends not only to your leftovers but also to your cookware—ensuring everything stays in tip-top shape for future delicious meals!

Your Steak Journey Starts Here!

Cooking steak at home doesn’t have to be intimidating or reserved only for special occasions anymore—with these steps—you’ll impress not just yourself but anyone lucky enough who shares in this culinary creation! So grab that apron—let’s make some magic happen right there—in our own kitchens together!