How to cook steak in oven without broiling
Place the steaks on the grill surface. Serve your steak on a bed of cheesy grits, and have a generous portion of greens on the side.
Leave the steak in the same frying pan you used to sear it and put the whole thing into the oven, within a few inches of your broiler heating elements. This ensures an even temperature across your cooking surface and reduces the amount of time needed to thoroughly cook your meat. Remove your meat from the oven 5 degrees prior to reaching your desired internal temperature.
Depending on the thickness of your meat, this is normally between three and five minutes per side. Remove your steak from your pan and add one-half cup of wine, beer or chicken stock to make a simple pan sauce.
Add a tablespoon of butter and season with salt and simple seasoning like garlic powder and onion salt. Scrape any browned meat pieces into the sauce and serve with your steak. Already answered Not a question Bad question Other.
Can I Put Food on a Baking Sheet for Broiling?
Tips If you are broiling your sirloin steak and wish to have a thicker crust to the meat, try pan searing each side over medium heat for approximately 2 to 3 minutes on each side. This will also lock the juices inside the meat before the broiling process. If you are unsure whether the meat is well cooked, use a meat thermometer to gauge.
Insert the needle until the tip reaches the innermost part of the steak.
Regardless of cooking style, the meat is done when the internal temperature reaches between to degrees Fahrenheit Cooking times will vary depending on the exact size of the cut, so you will need to adjust accordingly. If you would like your top sirloin to be well done, extend the cooking time by 2 or 3 minutes for each side.
J L Reser Sep Had no idea how to cook it for company. I will cut it into serving size pieces and then cook it after the company arrives. VG Vera Gaitor May 27, Dash steak seasoning and season salt.
I didn't use salt or black pepper. I marinated with tarragon wine vinegar.
After I fried my steak, I sauteed the steak with onion and bell pepper. The steak was the best I ever ate. PG Patricia Gilbreath Sep 6, I added purple onion in skillet while preparing. I also used Zatarain's to add some Cajun flavor. WikiHow helped me have confidence in this dish.
I enjoyed your easy step-by-step directions. Thank you very much.
TW Thomas Wilson Oct 28, I made 3 versions on a nonstick medium pan. Sea salt, garlic and pepper, and finally, blackened! I did leave out some secrets, but all 3 steaks were awesome! TB Tammara Bowers Aug 9.
MP Melanie Perry Aug Fred Decker is a trained chef and certified food-safety trainer. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Getting Your Broil On The broiler element in an electric or gas oven creates an intense heat, but it's not the heat itself that makes it such a rapid cooking method.
The Fat Problem One of the virtues of broiling is that the fat in your meats tends to render out and drip away through the pan's grate. Stuck to You Whether you use your sheet pan with or without a rack, you'll encounter a problem with foods and cooking juices sticking to your pan.
How to Cook Steak in the Oven
References On Food and Cooking: About the Author Fred Decker is a trained chef and certified food-safety trainer. What Is Aluminum Cladding? Steaks for those who like their meat well-done should go under the broiler a few minutes before the steaks for those who like their meat rare to medium.
Allow less time for rare steaks and more time for well-done steaks. Let the meat rest for a few minutes after cooking.
This allows the juices to redistribute from the interior of the steak and keeps the juices from escaping once the meat is cut. If you are slicing the steaks before serving, be sure to cut them perpendicular to the meat's grain for the most tender slices.
Scandinavian Steak and Potatoes. How to Cook Steak in the Oven From robust and savory to earthy and caramel-like, steaks pack tasty goodness into each mouthwatering bite. Please try again later.