Nothing beats a tender piece of beef.
Whether it’s the nice marbling on a sirloin steak.
Or a filet mignon with a beautiful pink center.
There are many techniques to try in your cooking method for your cuts of steak.
But arguably the most important will be how you’re cooking it.
A popular method is searing on a hot skillet and then finishing in a preheated oven.
But what if you don’t have a skillet?
Don’t worry Ill show you have to cook steak like a grill master!
What’s So Good About a Cast-Iron Skillet?
We should understand why cast iron is great for cooking steak.
This gives us a better picture when discussing the other methods.
Heat Retention & Efficiency
A hot cast-iron skillet stays hot!
High heat is required to sear in moisture and produce a nice crust.
Iron is one of the best metals for retaining constant heat.
It can then be put straight in the hot oven.
So you don’t lose any cooking time and get a juicy steak.
Our Methods – Oven Cooking the Perfect Steak Without a Skillet
These are my favorite methods for your steak recipes in the oven without cast iron.
If you cook steak often then I would always recommend getting one.
Stainless Steel Pan
Stainless steel is the next best thing.
Steel is cheaper and more available.
Meaning it’s likely you will have access to one.
It will hold the heat and can transfer directly to the oven.
So you can keep the steak cuts with the juices and seasonings.
– Pre-heat your oven.
– On medium-high heat let the steel pan get white hot.
– Lay your seasoned steaks away from you into the pan.
– Flip after 2 minutes or until you see a nice crust.
– Baste with crushed garlic and herb butter.
– Cover with aluminum foil.
– Insert a temperature probe.
– Finish in the oven until your desired internal temperature.
– Rest for at least 5 minutes.
Read on for some cooking tips and temperatures.
Oven Broiler
A smoking hot oven broiler will sear and cook the steaks.
This is a steakhouse method used in professional kitchens.
If you have access to one then I highly reccomend using it!
– Pre-heat your broiler to the highest temperature.
– Lay your seasoned steaks on a wire rack.
– Put directly under the broiler’s element.
– Insert a temperature probe.
– Flip when halfway to your desired temperature.
– Rest for at least 5 minutes.
Wire Rack
Straight in the oven on a wire rack is a convenient and fail-proof method.
But you won’t get a sear compared to the skillet-on-stove technique.
This is great for ribeye steaks that have a higher fat content.
As the marbling of fat will render down.
The wire rack is also important as it allows the heat to penetrate the whole surface area.
– Preheat your oven.
– Set up a wire rack with a baking tray beneath.
– Add your seasoned steaks to the wire rack.
– Add your meat probe.
– Cook until the desired temperature.
– Baste your steaks with the meat juices in the oven tray.
– Rest for at least 5 minutes.
Reverse Searing
My last method is reverse searing.
You can do this with any high-quality non-stick pan.
Reverse searing is when you start by cooking in the oven on the wire rack.
When they are at the desired internal temp you remove them and then quickly sear.
This is particularly good if you are cooking thicker cuts of meat.
Or for a lot of people.
As you have peace of mind that the internal temperature has been reached.
While also still getting a perfect crust.
– Preheat your oven.
– Set up a wire rack with a baking tray beneath.
– Add your seasoned steaks to the wire rack.
– Add your meat probe.
– Cook until the desired temperature.
– Get your pan searing hot and add a slab of butter.
– Lay the cooked steaks away from you into the pan.
– Flip after 1 minute or when you see a nice crust.
– Baste with the browned butter
– Rest for at least 5 minutes.
Should I Tenderize The Steaks?
Yes, you should always tenderize steak. There are many ways to do this, but my two main methods include marinating and pondering.
Do I Need a Meat Thermometer?
Yes!
Accurately monitoring the internal temperature is key.
This enables you more control and less risk of the steaks being over or under.
What Temperature Should I Set My Oven?
I like to set a base temperature of 200°F.
This is warm enough to gently cook and cool enough not to burn.
We can then alter the timings for your preferred doneness.
Based on the internal temperature monitored by your probes.
What Level Of Doneness Should My Steaks Be?
Below I have highlighted doneness by the internal temp of your steaks.
Steak thickness and size will have an impact on cooking times.
And be aware that all ovens are different.
Rare Steak (125°F)
Medium-Rare Steak (130°F)
Medium Steak (135°F – 140°F)
Medium-Well Steak (145°F – 150°F)
Medium-Well Steak (160°F)
Are There Any Special Seasonings for a Delicious Steak?
Steak seasoning is very important.
The key idea is to create and use the flavors you love.
Try using avocado oil as it has a high burn point.
Then finishing off with some real butter or ghee with fresh thyme and garlic.
You should always season generously with kosher salt and black pepper.
Maybe even add your favorite rub to get those taste buds tingling!
Enjoy!
Want to cook your steak in the oven but don’t have a cast iron skillet?
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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