How To Cook Steak On Stove And Oven

Welcome, steak lovers! If you’re craving a perfectly cooked steak but don’t have access to a grill, fear not. We’re here to guide you on how to cook a delicious steak on the stove and in the oven. With simple steps and some handy tips, you’ll be able to enjoy a juicy and tender steak right in the comfort of your own kitchen.

Ingredients:

1 thick-cut steak (such as ribeye, sirloin, or filet mignon)
Salt and pepper to taste
Olive oil or vegetable oil
Butter
Optional: Garlic, herbs, or spices for seasoning

Instructions:

Start by bringing your steak to room temperature. This step is crucial as it allows for more even cooking.
Season the steak generously with salt and pepper on both sides. You can also add any desired herbs or spices for extra flavor.
Preheat your oven to 350°F (175°C) while you prepare the stove.
Heat a large skillet over high heat on the stove. Add a drizzle of oil and swirl it around to coat the bottom of the pan.
Once the pan is hot, carefully place the steak in the skillet. Cook for about 2-3 minutes on each side, or until a beautiful sear forms.
Next, add a knob of butter to the skillet for extra richness and flavor. You can also throw in some minced garlic at this point if desired.
Transfer the skillet with the steak and butter to the preheated oven. Cook for an additional 5-10 minutes, depending on your desired level of doneness. Use a meat thermometer to ensure your steak reaches the perfect temperature.
Remove the steak from the oven and tent it loosely with foil. Allow it to rest for at least 5 minutes. This step is essential as it helps the juices redistribute and results in a more tender steak.
Slice your delicious steak against the grain and serve it hot. Pair it with your favorite sides, such as mashed potatoes, grilled vegetables, or a crisp salad.

Voila! You’ve successfully cooked a mouthwatering steak on the stove and in the oven. With practice, you’ll become a master at achieving the perfect sear and juicy interior. So, next time you’re craving a steakhouse-quality meal, don’t hesitate to whip out your trusty skillet and oven. Bon appétit!

Share your tips and techniques for cooking steak on the stove and oven in the Cooking Techniques forum section.

FAQ:

What type of steak should I use for cooking on the stove and oven?

It is recommended to use a thick-cut steak, preferably with good marbling such as ribeye, striploin, or T-bone. These cuts tend to be more flavorful and tender when cooked using the stove and oven method.

Should I season the steak before cooking it on the stove and oven?

Absolutely! Seasoning the steak before cooking enhances its flavor. Generously sprinkle both sides of the steak with salt and pepper, or you can also use your preferred steak seasoning for added taste.

How do I achieve a perfectly seared crust on the steak?

To achieve a delicious seared crust, preheat a skillet over high heat on the stove. Once hot, add a small amount of cooking oil with a high smoke point, such as canola or vegetable oil. Place the seasoned steak in the pan and sear it for 2-3 minutes per side until a golden brown crust forms.

Do I need to transfer the steak to the oven after searing?

Yes, transferring the steak to the oven after searing helps ensure that it cooks evenly and reaches your desired level of doneness. Using oven mitts, carefully transfer the skillet with the seared steak to a preheated oven set at around 400°F (200°C). Cook the steak to your preferred level of doneness, using a meat thermometer for accuracy.

Should I let the steak rest before serving?

Absolutely! Allowing the steak to rest before serving is crucial. Once the steak is cooked to your desired doneness, remove it from the oven, and transfer it to a cutting board. Tent the steak loosely with aluminum foil and let it rest for about 5-10 minutes. This allows the juices to redistribute and results in a more tender and flavorful steak.

How do I determine the doneness of the steak?

The easiest and most reliable way to determine the doneness of a steak is by using a meat thermometer. Aim for the following internal temperatures: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 155°F (68°C) for well-done. Insert the thermometer into the thickest part of the steak without touching any bone for an accurate reading.

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How To Cook Steak On Stove And Oven