{"id":32649,"date":"2024-07-13T16:32:27","date_gmt":"2024-07-13T20:32:27","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=32649"},"modified":"2024-07-13T16:32:56","modified_gmt":"2024-07-13T20:32:56","slug":"how-to-cook-steak-in-the-oven-perfectly-tender-juice-best-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/how-to-cook-steak-in-the-oven-perfectly-tender-juice-best-recipe\/","title":{"rendered":"How To Cook Steak In The Oven- Perfectly Tender &#038; Juicy, Best Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32651\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/perfect-steak-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/perfect-steak-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/perfect-steak-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/perfect-steak-recipe-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Cooking a T-bone or rib eye steak to perfection involves a few key steps to ensure you get a juicy, flavourful result.<\/p>\n<p>When I cook steak, I like to first sear the steak in a hot cast iron skillet, this will impart a nice golden brown crust on the steak. After searing, I finish the cooking in the oven.<\/p>\n<p>Follow this cooking method &amp; you&#8217;ll enjoy tender, juicy &amp; flavourful steak.<\/p>\n<h3>Tips:<\/h3>\n<ul>\n<li><strong>Quality of Meat:<\/strong> The quality of the steak greatly affects the final result.<\/li>\n<li><strong>Resting Time:<\/strong> Don&#8217;t skip the resting step; it&#8217;s crucial for a juicy steak.<\/li>\n<li><strong>Cooking Time:<\/strong> Cooking times are approximate; always use a meat thermometer for accuracy.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32652\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/oven-baked-steak-recipe.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/oven-baked-steak-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/oven-baked-steak-recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/oven-baked-steak-recipe-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32653\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/steak-cooking-in-oven.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/steak-cooking-in-oven.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/steak-cooking-in-oven-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/steak-cooking-in-oven-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/07\/oven-baked-steak-recipe-475x200.jpg\" \/>\n<div class=\"item ERName\">How To Cook Steak In The Oven- Perfectly Tender &amp; Juice, Best Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">T-bone or Rib eye steak- 2 steaks<\/li>\n<li class=\"ingredient\">Ground black pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Paprika- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 2 tsp<\/li>\n<li class=\"ingredient\">Olive oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Garlic, sliced- 5 cloves<\/li>\n<li class=\"ingredient\">Rosemary- 2 sprigs<\/li>\n<li class=\"ingredient\">Thyme- 2 sprigs<\/li>\n<li class=\"ingredient\">Butter- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Preparation:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">If using frozen steak, remove the steak from the freezer and let it come to room temperature for about 30 minutes before cooking. This helps it cook more evenly.<\/li>\n<li class=\"instruction\">Pat the steak dry with paper towels. Moisture on the surface can inhibit browning.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Seasoning:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Generously season both sides of the steak with salt and ground black pepper. I&#8217;ve also added paprika, it&#8217;s optional.<\/li>\n<li class=\"instruction\">Press the seasonings into the meat.<\/li>\n<li class=\"instruction\">Let marinate for 15 minutes.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Preheat:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Preheat the oven to 400\u00b0F (200\u00b0C).<\/li>\n<li class=\"instruction\">Preheat a cast-iron skillet or heavy-bottomed oven-safe pan over high heat until it&#8217;s very hot. This can take about 5 minutes.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Searing:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Add 1 tbsp olive oil to the hot pan, swirling to coat.<\/li>\n<li class=\"instruction\">Place the steak in the pan and let it sear without moving for about 2 minutes until a brown crust forms. Flip the steak and sear the other side for another 2 minutes.<\/li>\n<li class=\"instruction\">During the last minute of searing, add the sliced garlic, rosemary &amp; thyme.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Basting:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Add the butter to the pan. Once melted, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter, garlic, and herbs. This adds flavour and helps develop a rich crust.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Finishing in the Oven:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Transfer the entire pan to the preheated oven. at 400\u00b0F (200\u00b0C).<\/li>\n<li class=\"instruction\">For medium-rare, roast the steak in the oven for about 5-7 minutes. Adjust the time for desired doneness:<\/li>\n<li class=\"instruction\">Rare: 3-5 minutes<\/li>\n<li class=\"instruction\">Medium: 8-10 minutes<\/li>\n<li class=\"instruction\">Well-done: 12-15 minutes<\/li>\n<li class=\"instruction\">Use a meat thermometer to check the internal temperature:<\/li>\n<li class=\"instruction\">Rare: 125\u00b0F (52\u00b0C)<\/li>\n<li class=\"instruction\">Medium-rare: 135\u00b0F (57\u00b0C)<\/li>\n<li class=\"instruction\">Medium: 145\u00b0F (63\u00b0C)<\/li>\n<li class=\"instruction\">Well-done: 160\u00b0F (71\u00b0C)<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Resting:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Remove the steak from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Serving:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Slice the steak against the grain to maximize tenderness. Serve with your favourite sides and enjoy.<\/li>\n<li class=\"instruction\">I served the steak with mashed potatoes &amp; broccoli stir fry.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<h3><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Cooking a T-bone or rib eye steak to perfection involves a few key steps to ensure you get a juicy, flavourful result. When I cook steak, I like to first sear the steak in a hot cast iron skillet, this will impart a nice golden brown crust on the steak. After searing, I finish the &hellip; <\/p>\n","protected":false},"author":1,"featured_media":32652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,582],"tags":[1263],"class_list":["post-32649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-steak","tag-steak","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=32649"}],"version-history":[{"count":4,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32649\/revisions"}],"predecessor-version":[{"id":32657,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32649\/revisions\/32657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/32652"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=32649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=32649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=32649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}