Can you cook steak in the oven and still taste good? If so then how? Ny strip btw!!?

Answer 1

You can. The best way to do it though is to take and heat a heavy, oven proof skillet (cast iron preferably) on the stove, till it is good and hot. Season your steak (salt and pepper is fine. One of my favorites is to take and run some dried porcini mushrooms through the food processor, mix with salt and pepper, and press onto the steak, covering all sides. This gives it a very nice, earthy crust.). Put a little olive oil in the pan, then put the steak in the pan, cook until a nice brown crust is formed, then flip over. (about 2 to 3 minutes.)
Then put the pan into a preheated 400 degree oven. Continue to cook, about another 10 minutes for medium rare, longer for more done.
The reason this way is better than just in the oven, is that by searing it, you form a crust that will hold in the steaks natural juices.
After you take it out of the oven, be sure to let it rest for 10 minutes, so the juices can redistribute themselves throughout the meat. (If you don't do this, the juices will run out as soon as you cut into it, leaving you with a very dry steak.)

While the steak is resting, Pour a little red wine into the pan, over high heat, and scrape up any browned bits of meat, stirring frequently to incorporate the steaks juices into the sauce. Cook until the wine reduces to a light syrup consistency. Pour over the steak. Yum.

Long Live Jambi

Answer 2

Use the broiler LOW setting, not the bake. If you have a broiler pan/drip pan, use that, it will sear (make stripes) just like a grill outside. They usually come with an oven. Spray the broiler rack with a little PAM. Set the rack on the top shelf (this prevents the steak from burning near the broiler at the top of the oven).

Tenderize the steak with a tenderizer (it's a hammer like device with bumps on it, with salt and pepper on the steak and a little Worcestershire sauce). Pound, flatten out the steak--this will break down the muscle of the steak and allow the sauce to soak in. Broil for four minutes a side, flip it , 4 minutes again; do both sides twice each. Keep the oven door cracked open to the first notch. Then pull it out and cut into the middle of it, see if it's red, pink or brown. If it's red or pink, you need to cook it more, again do each side an even amount of time.

Be careful with the broiler setting, don't go away and do something else while the steak is broiling. if the meat gets too hot it burns on the outside and won't be done on the inside, you may have to set the rack one more step lower. DON'T USE THE HIGH broil setting because I have found it burns and dries out the steak.

While this is broiling, put sliced mushrooms in a small pan, melt butter in there on low setting, and stir. Put on steak when the steak is done.

BTW, the steak will splatter in the oven while its sizzling, that stuff will have to burn off when you heat the oven up next time.

Answer 3

Use your broiler pan and put your oven on the broiler setting. If you like, you can put some sliced onions and a little wine sauce on your steak - tastes great. I'm not sure what temp setting to use, probably in 350-400 range. Keep a close watch so it doesn't over cook. I'm not sure how well thicker cuts would turn out.

Answer 4

most of the steaks I do are in the oven.... Season it well and then either broil or roast it. Not all meats dry out in the oven, think about roasts. You just dont want to over cook it. I love to broil mine with a little Garlic Garni Mesquite (Gilroy Garlic seasons they're amazing) hubby likes it with garlic and worstershire. Both ways are great.

Answer 5

It will never taste as good as grilling it. A cast iron stove top grill will let you cook it indoors while still getting the hot, direct heat that gives you proper searing and a well made steak.

Answer 6

Cooking it in the oven will dry it out. Frying it would be better. Use olive oil or butter, a clove of crushed garlic and maybe some diced onion. Brown on both sides on medium heat then cover and simmer for about 6-9 minutes depending on how rare or cooked you want it.
Those cast iron frying pans are great.
I'm Hungry!

Answer 7

I have never thought of trying that as I think that baking it in the overn will probably dry out the steak too much. Much rather grill it or broil it quickly to sear in the juices and I like my steak very rare anyway.

Answer 8

turn the broiler on ~ wait until it is nice and hot. Put the steaks in for a couple of minutes, flip, cook a couple more minutes and viola!

I usually like to marinate mine before had in Andrea's sauce. It adds great flavor and is simple.

Answer 9

Cook it in the broiler in the bottom of the oven and turn up the heat to about 450. Baste it with butter. It will turn out fine.

Answer 10

Set your oven on "grill" . Put the steak on a wire grid as close to the element as possible.