How to cook a steak in the oven?

[bassman03]

Slowly with great precision.

Originally Posted by pacojas

WARNING: that stuff in the bag ain't what you think it is.

And this can tend to be true.

[MJ5150]

Originally Posted by SolarMan

Heck No! That stuff is actually quite toxic if you get it hot enough.

Cast Iron all the way.

Yep. We threw away all of our non-stick pans. My opinion is a few years down the road we're going to learn more about the negative effects of those non-stick coatings.

We went with stainless steel and some cast iron. There was a learning curve getting used to using the pans, but I have it down now. Nothing sticks to these pans either.

-Mike

[Eric Perry]

Originally Posted by MJ5150

Yep. We threw away all of our non-stick pans. My opinion is a few years down the road we're going to learn more about the negative effects of those non-stick coatings.

We went with stainless steel and some cast iron. There was a learning curve getting used to using the pans, but I have it down now. Nothing sticks to these pans either.

-Mike

Everyone needs at least one good, solid cast iron pan. They are worth their weight in gold! I have a few good stainless pans as well. Honestly, I generally use cast or nonstick though.

[1SHOT1HIT]

Originally Posted by Eric Perry

Everyone needs at least one good, solid cast iron pan. They are worth their weight in gold! I have a few good stainless pans as well. Honestly, I generally use cast or nonstick though.

Cast iron hands down trumps all other methods.

It's just one of those, if it ain't broke don't fix it kinda things.
And as gross as it may sound, I've heard you shouldn't wash them after each use, that its better to just wipe them out real good and let the flavor build up. Lol, not sure how true that is, but I'm still washing mine until I hear enough to change my mind.

[gustobassman]

Originally Posted by 1SHOT1HIT

Cast iron hands down trumps all other methods.

It's just one of those, if it ain't broke don't fix it kinda things.
And as gross as it may sound, I've heard you shouldn't wash them after each use, that its better to just wipe them out real good and let the flavor build up. Lol, not sure how true that is, but I'm still washing mine until I hear enough to change my mind.

I have a killer heavy-duty double-sided cast iron grill pan/griddle. I use a stiff bristled brush (to get the chunks out) and just hot water and a dedicated sponge to wipe it down. Works GREAT, doesn't really get off the "good stuff"; you're not using soap.

Back to the OP... if you have any type of heavy pan, even a non-stick, sear the steak you bought. High heat, a couple minutes per side. If you have no cast iron, just throw the steak in a cake pan on some onions or make a rack out of rows tinfoil and put it on a cookie sheet. cook until done.

[Eric Perry]

Yeah, I never "wash" mine. I generally just wipe 'em clean as best as possible. When I do have to wash them, I always re-season them!

[Phalex]

Originally Posted by Eric Perry

Yeah, I never "wash" mine. I generally just wipe 'em clean as best as possible. When I do have to wash them, I always re-season them!

Just make an apple Brown Betty from time to time. Just don't let it sit too long in the pan. I just discovered this phenomenon, but it's the tastiest way to clean a pan I've ever come across.

[fourstringdrums]

Whenever I cook a steak in the oven, I do the following:

Ribeye

Season with salt, pepper, rosemary, thyme and a little oil

Take a cast iron pan and put it in the oven and preheat the oven to 500 degrees.

Take the pan out and put it over high heat and sear each side of the steak for 30 seconds.

Put the pan back in the oven and cook for 2 minutes per side for medium rare.

It's perfect.

[Fishheadjoe]

Originally Posted by fourstringdrums

Whenever I cook a steak in the oven, I do the following:

Ribeye

Season with salt, pepper, rosemary, thyme and a little oil

Take a cast iron pan and put it in the oven and preheat the oven to 500 degrees.

Take the pan out and put it over high heat and sear each side of the steak for 30 seconds.

Put the pan back in the oven and cook for 2 minutes per side for medium rare.

It's perfect.

^^^^ THIS!
After the steak is cooked, remove it from the pan and let it sit for a few minutes so as to help it retain it's juices.
While it is sitting, I like to add some flour to the pan juices to thicken them up, then add Water/wine to make a gravy. I then add pepper corns and chopped green onions or shallots and gently saute them for a few minutes.
Pour mixture over the steak and have at 'er!
This method alos works very well with pork tenderloin.
Server it atop a mound of garlic mashed (or roasted garlic) veggie of choice and you have a restauant quality meal, at home.
I personally prefer a Rib eye, T-bone or Strip loin as a cut versus sirloin... unless you are able to marinate the sirloin over night.
Fishheadjoe

[hdracer]

Originally Posted by Hopkins

Personally I would go get a $90 grill and cook it on that. I have no clue about cooking a steak in the oven, the whole idea just sounds wrong to me.

^^^ This

I have stood outside in well below 0 Minnesota winter days grilling.

[1SHOT1HIT]

Okay, so leaving the cast iron "slightly" funky is not that abnormal huh?

And wth is a Apple Brown Betty?

[sandmangeck]

Originally Posted by 1SHOT1HIT

Okay, so leaving the cast iron "slightly" funky is not that abnormal huh?

And wth is a Apple Brown Betty?

It's called seasoning.

[dullsilver_mike]

All these grill only reactionaries! I love a grilled steak as much as anyone, but you shouldn't poo poo a properly pan seared and oven roasted steak until you've tried it. They're two completely different experiences and each equally delicious.

[fourstringdrums]

I have a new lodge pan and it seems like it is taking forever to get it to be non-stick. When I clean it I only use water and a soft brush to get the really stuck on stuff. I then dry it over heat and I rub a paper towel with oil on the pan afterwards. If I have a lot of fat in the pan afterwards I scrub with salt.

I suppose I'm just not using it enough yet? I've heard it can take months of daily use before it gets slick.

[Eric Perry]

The girl and I made two NY strips last night. I let them sit at room temp after i rubbed them with Montreal Steak Seasoning (I hate to admit it, but it's a great blend) and peanut oil. Seared them in a wickedly hot cast pan and then threw them in a 500° oven for a little bit. While the steaks rested, I made killer pan sauce in the cast pan I cooked the steaks in. I deglazed with white wine, then added heavy cream, a little butter, and a good dose of fresh thyme. SO good!

Served with some scalloped potatoes and garlic bread we had us an amazing dinner! Horrible pic, but you get the idea

[Eric Perry]

Oh, and in that pic the steak looks overdone. That was just at the edge I cut off to taste. It was actually done medium rare.

[Eric Cioe]

Originally Posted by fourstringdrums

Take a cast iron pan and put it in the oven and preheat the oven to 500 degrees.

Take the pan out and put it over high heat and sear each side of the steak for 30 seconds.

Put the pan back in the oven and cook for 2 minutes per side for medium rare.

It's perfect.

This is the correct way to do it, except I don't flip once it goes in the oven.

[fourstringdrums]

Originally Posted by Eric Cioe

This is the correct way to do it, except I don't flip once it goes in the oven.

No? Do you think that makes a difference?

[Eric Cioe]

Originally Posted by fourstringdrums

No? Do you think that makes a difference?

No. I don't like turning meat more than once. Maybe to even it out a bit, I'd leave it on the stove for a little shorter time after the flip.

Truth told I like my steaks quite bloody so none of this really applies to another beyond medium rare because I have no experience cooking that.

[Mike N]

Originally Posted by hdracer

^^^ This

I have stood outside in well below 0 Minnesota winter days grilling.

+1. We grill all year long.