In order to cook a beef steak, it is not necessary to use a grill and pre-marinate the meat. It is also possible to cook a juicy beef steak in the oven at home. To do this you only need to know a few rules.
- Beef steak
- Pepper
- Other spices to taste.
How to cook beef steak in the oven? First, preheat the oven. To make beef tender, you need a very high temperature. Preheat to 232 degrees.
Let's start preparing the meat. It is better to choose steaks 2 centimeters thick. In this case, you will get browned, juicy meat. If the pieces are thinner, they will dry out, and thick steaks will not be cooked. Don't be afraid to buy big steaks. After all, when serving, you can simply cut them into portions.
So, wipe the steak with a paper towel on all sides. We don't need extra moisture. In addition, its excess will turn a fried steak into a steamed one. Then salt the meat. To get a juicy beef steak, it should be salted correctly and on time. If:
- If you don't have time for additional preparation, salt the meat before frying it. Since salt draws out moisture, and we don’t need that.
- If you want to do everything according to the rules, then salt the beef 45 minutes before the intended frying. During this time, the salt will draw all the meat juices out and return them back. The so-called osmosis will occur - a chemical process that gives the meat tenderloin its original taste.
It is better to fry steak at home in a cast iron frying pan. Pour oil into a bowl and heat it over very high heat. To begin, we will fry the meat in a frying pan and then put it in the oven. For frying, it is best to use oil that is neutral in taste.
For example, rapeseed oil would be an excellent option. Many restaurant chefs prefer to use it rather than olive oil. It enhances the natural flavor and aroma of the beef without overpowering it.
Before proceeding with direct frying, you should wait until the oil is completely warmed up. As soon as steam appears above the frying pan, you can simmer the steaks.
Pat the steak again with a paper towel to remove any excess moisture. Carefully place the meat in the pan.
Fry for 2-3 minutes over high heat. At the same time, from time to time we move a piece of meat with tongs. This will ensure even cooking. However, remember not to press the steak with tongs, as this will cause the juice to leak out and the meat will become dry.
Turn the piece of meat over and fry it on the other side. How long to fry a steak? At this stage, 1-2 minutes will be enough.
Now remove the pan from the heat and add a small piece of butter. This little trick will enhance the taste of the meat and make the steak more juicy. Place the pan in the preheated oven. How long should you bake beef? As a rule, beef steak is baked in the oven for 6-8 minutes. The exact cooking time depends on the thickness of the selected piece of meat, as well as the degree of doneness you want to achieve. After 8 minutes, you will have medium-rare beef.
A kitchen thermometer will allow you to determine the degree of doneness of meat as accurately as possible. It is easy to use and inexpensive. Therefore, try to purchase it if possible. With it you will feel confident in your own abilities and will not be afraid to experiment with the degree of roasting of meat. In order to determine the degree of roasting of meat, you need to attach a thermometer to the middle of the steak. A temperature of 48.8°C will indicate that you have a rare steak, 71.1°C will indicate that it is well done. For a well-done and juicy steak, the reading is 65.5 °C.
Remove the steak from the oven and leave to rest. To do this, transfer to a heated form, cover with foil and place in a warm place. After 8-9 minutes, the steak can be cut and served. During this time, all the meat juices will be evenly distributed throughout the entire piece, and the meat will “melt in your mouth.” If you cut a piece of meat right away, you will deprive it of its juiciness.
You can serve baked beef steak with a side dish of fried potatoes, pickled asparagus, steamed vegetables or green salad.
Steak can be prepared from pork, chicken and even fish. But real gourmets prefer to prepare this dish from beef.
Beef steak in the oven - basic cooking principles
Steak is a dish that came to us from America and is a piece of meat, three centimeters thick, fried on both sides.
To prepare this dish, take beef tenderloin. It has a minimum of fat and veins, which makes the meat tough. It is better, of course, if it is fresh or chilled meat. But if a frozen product is used, it must first be thawed and dried on napkins to get rid of excess moisture.
Beef is cut exclusively across the grain. Only in this case the meat will turn out soft and juicy.
Before cooking, the steaks are rubbed with spices and left for a while so that the meat is saturated with their aromas. You need to add salt just before putting it in the oven.
The steaks begin to bake at high temperature so that it becomes golden brown and all the juice is preserved inside. Then it is brought to readiness by lowering the temperature.
Recipe 1. Beef steak in the oven with herbs
Ingredients
half a kilogram of beef fillet;
ground pepper;
spices;
90 ml vegetable oil;
salt.
Cooking method
1. Wash the beef and dry it with paper napkins. If there are films, carefully cut them off. Cut the meat across the grain into five slices of equal thickness.
2. Place the frying pan on high heat and grease it with oil. Place the steaks in it and fry on both sides, three minutes on each side.
3. In a cup, mix oil with salt and herbs. Lubricate the steaks on top with the resulting mixture, turn them over and coat the other side with marinade.
4. Place the beef slices on foil and seal with an envelope. Place in the oven and bake at 180 degrees for half an hour.
5. Turn off the temperature and leave the meat in the foil for another ten minutes. Serve with a side dish or vegetable salad.
Recipe 2. Beef steak in the oven with onions
Ingredients
400 g beef;
fine salt;
three small onions;
three cloves of garlic;
spices;
100 ml dry wine.
Cooking method
1. Rinse the meat well under running water, remove any surface films and dry it with a towel. The piece should be no more than four centimeters thick. Several transverse cuts are made in it. Peel the onion and garlic and cut into rings. Insert an onion ring and garlic into each cut. Rub the steak with salt, spices and ground pepper. Leave for 15 minutes to soak in the aromas of the spices.
2. Line a baking sheet with foil, folding it in half. Place a layer of onion rings on it, pour in the wine and place the steak. Wrap the meat as tightly as possible in foil so that the juice does not leak out.
3. Make several small holes in the top of the foil to allow steam to escape. Place in the oven, preheating it to 180 C for 40 minutes. If you like your steak rare, reduce the cooking time to 25 minutes.
Recipe 3. Beef steak in the oven with white wine, honey and ginger
Ingredients
0.5 kg beef fillet;
30 ml lean oil;
bulb;
30 ml soy sauce;
80 ml dry white wine;
garlic - three cloves.
Cooking method
1. We wash the beef fillet under the tap, dry it with a napkin and carefully cut off the top films. Cut the meat into slices two centimeters thick across the grain.
2. Peel the onion and garlic, finely chop and combine with soy sauce, grated ginger, wine and honey. Mix everything well. Place the steaks in the mixture and leave to marinate for two hours.
3. After the allotted time, take out the meat, dip it with a paper napkin to remove excess moisture and grease it with oil.
4. Preheat the oven to 180 C. Place the beef on a wire rack and bake in the “Grill” mode for seven minutes on each side.
5. Transfer the steaks to a heated ceramic dish, cover with foil and let sit for some more time. Serve the meat with a side dish of grilled or boiled vegetables.
Recipe 4. Beef steaks in the oven with sauce
Ingredients
kg beef pulp;
75 ml red wine;
60 ml currant juice;
90 g butter;
90 g wheat flour.
Cooking method
1. Wash the beef, carefully cut off the membranes and dry with a napkin. Cut the meat into steaks three centimeters thick. Mix the pepper and salt and rub this mixture over each slice of beef.
2. Fry the steaks in a well-heated frying pan for three minutes on each side.
3. Place the beef in a deep, thick-walled bowl and place in an oven preheated to 180 C for a quarter of an hour.
4. Melt butter in a saucepan. Add flour and fry until golden brown.
5. Pour in the broth little by little, stirring constantly to prevent lumps from forming. Bring the mixture to a boil and cook over low heat for ten minutes.
6. Pour currant juice and red wine into the sauce. Lightly salt and season with red pepper. Stir, as soon as the sauce begins to boil, turn off immediately. Place the steaks on a plate, pour the sauce over them and serve.
Recipe 5. Beef steak in the oven with lemon
Ingredients
30 g vegetable oil;
500 g beef fillet;
freshly ground pepper;
table salt.
Cooking method
1. Clean the washed beef from films and dry it with napkins. Cut the meat into slices two centimeters thick.
2. Cut the lemon in half and squeeze the juice out of half. Add oil to it and season with pepper. Mix.
3. Place the steaks in the marinade and let sit for an hour.
4. Heat a dry frying pan well and fry the steaks in it on both sides for two minutes on each. The meat should be covered with a golden brown crust, so fry it over intense heat.
5. Place the steak on a baking sheet. Place a thin slice of lemon on each slice of beef and bake at 180 C for a quarter of an hour. Transfer the steaks to a deep heat-resistant dish, cover with foil and let sit for ten minutes.
Recipe 6. Marbled beef steak in the oven
Ingredients
500 g marbled beef;
ground black pepper;
100 ml olive oil;
salt;
30 ml vinegar;
5 g oregano;
four cloves of garlic;
3 g hot pepper;
5 g dried parsley.
Cooking method
1. In a bowl, combine olive oil with spices and vinegar. Mix. Wash the marbled beef under the tap, dry it with a napkin and cut it across the grain into steaks.
2. Place the beef slices in a bag, pour in the marinade, shake well and leave in the refrigerator for a couple of hours.
3. Then take out the meat and leave for another hour. Place the frying pan with oil on high heat. Dip the steaks with a napkin and fry on both sides for three minutes on each.
4. Line the mold with foil, put the steaks in it and put it in the oven for half an hour, heating it to 180 degrees. We take out the meat, wrap it in foil and let sit for a few minutes.
Recipe 7. Beef steak in the oven with mushrooms
Ingredients
100 g of any mushrooms;
500 g beef;
30 g saffron;
two stacks guilt;
100 shallots;
50 g basil;
100 g white part of leek;
20 g oregano;
30 g butter;
30 g olive oil;
ground pepper;
lemon juice of one lemon;
a pinch of salt.
Cooking method
1. Wash the beef and cut into rectangular pieces four centimeters thick. Boil the meat in lightly salted water for an hour.
2. Remove the boiled beef from the broth, place it in a heat-resistant form, pour in wine and marinate for two hours, turning over from time to time. Place oregano and basil in a blender, add olive oil, lemon juice and season everything with pepper and salt. Beat everything until smooth.
3. Transfer the resulting mixture into an airtight container and put it in the refrigerator. Melt the butter in a frying pan and sauté finely chopped shallots, leeks and saffron in it. Cook until the onion is soft. We clean the mushrooms, wash them and cut them into small pieces. Add to the onion, salt and pepper, and simmer, stirring constantly, for about five minutes. Cut each steak in half lengthwise, without cutting all the way through. Place the fried mushroom in the middle and fasten with thread or skewers.
4. Coat the steaks with mashed potatoes from the refrigerator, place them on a baking sheet and bake for ten minutes on each side. Serve with vegetables or herbs.
Beef steak in the oven - tips and tricks
- Determine the baking time depending on the desired degree of doneness of the steak.
- If you doubt that the meat will be soft, use a marinade with the addition of any acid.
- The meat will turn out soft if you brush it with ready-made mustard before baking and leave for a few minutes.
- Cut steaks only across the grain.
- Wrap the finished steaks in foil and leave for a while to allow the meat to cook.
Steak can be prepared from any meat and even fish. But gourmets prefer beef steaks. It is believed that it is from this meat that they turn out the most delicious.
To enjoy a real steak, you need to choose the right meat.
Beef steak: subtleties of cooking
- For steaks, it is better to use tenderloin. There is no fat and little connective tissue, which makes the meat tough.
- If the beef is young, you can use the shoulder, the inside of the hind leg, the thin and thick edges. But in this case, the quality of the steak will be worse.
- Meat is always cut across the grain. This way it will cook better and be softer.
- Steaks are rubbed with pepper and spices before frying. It is advisable to salt them before putting them in the oven so that the meat juice does not release prematurely.
- To make the steaks juicy, you need to achieve a fried crust as quickly as possible, which will prevent the juice from leaking out.
- First, the steaks are baked at high temperature, then it is reduced, and the dish is brought to readiness, choosing the desired degree of frying.
- If the peculiarity of the oven is such that the steaks do not form a golden brown crust, then they must first be fried in a frying pan on high heat, and then brought to readiness in the oven, setting the temperature to 170-180°.
Beef steak with herbs in the oven
Ingredients:
- beef fillet – 500 g;
- herbs (rosemary, thyme, basil) - to taste;
- salt;
- vegetable oil – 3 tbsp. l.;
- ground pepper - to taste.
Cooking method
- Wash the meat and dry with paper napkins. Cut across the grain into 4-5 slices.
- Place the steaks in a well-heated frying pan, greased with a thin layer of oil. Fry them on both sides over high heat for 2-3 minutes.
- In a bowl, mix oil, salt and herbs. Brush the top of the steak with this mixture. Turn it over to the other side. Brush with marinade again.
- Transfer the steaks to foil and seal with an envelope. Place in the oven. Bake for 20-30 minutes at 180°.
- Turn off the oven. Let the meat rest in foil for another 10 minutes, then serve.
Note: If you like your meat well done, you don't have to wrap your steaks in foil. Place them in the oven in the same pan in which you fried them. Bring to readiness at 180°. Remove the pan from the oven and cover it with foil or a lid. Leave for 10 minutes.
Beef steak in white wine in the oven
Ingredients:
- beef fillet – 500 g;
- onion – 1 pc.;
- honey – 1 tbsp. l.;
- dry white wine – 80 ml;
- garlic – 3 cloves;
- ginger - to taste;
- soy sauce – 1 tbsp. l.;
- vegetable oil – 1 tbsp. l.
Cooking method
- Cut the prepared meat into slices 2 cm thick.
- In a bowl, mix chopped onion, crushed garlic, honey, wine, ginger, soy sauce.
- Place the meat in the marinade and leave for 1-2 hours.
- Blot excess moisture from steaks with paper towels. Grease with oil.
- Preheat the oven to 180°. Place the meat on the grill. Bake on Grill mode for 7 minutes on each side.
- Transfer to a warm plate, cover with foil and let sit for a few more minutes. During this time, the steaks will be ready.
Video recipe for the occasion:
Beef steaks marinated with herbs and soy sauce in the oven
Ingredients:
- beef fillet – 500 g;
- aromatic herbs (basil, thyme, rosemary, coriander or others) - to taste;
- soy sauce – 1 tbsp. l.;
- vegetable oil – 1 tbsp. l.
Cooking method
- Cut the meat across the grain into pieces 2.5-3 cm thick.
- In a bowl, mix oil, dry herbs, soy sauce.
- Pour the sauce over the meat and leave to marinate for 1-2 hours.
- Remove from marinade and dry with paper towels.
- Spray a frying pan with oil and heat well. Fry the steaks over high heat on both sides until golden brown.
- Place on a baking sheet lined with foil. Place in an oven preheated to 180° and bake for 10-15 minutes. The time depends on the selected degree of roasting.
- Leave the steaks in the turned off oven for another 5-10 minutes.
Beef steak with lemon in the oven
Ingredients:
- beef fillet – 500 g;
- salt;
- black pepper - to taste;
- lemon – 1 pc.;
- vegetable oil – 1 tbsp. l.
Cooking method
- Wash the meat. Blot with paper napkins. Cut into slices 2 cm wide.
- Mix oil, pepper and lemon juice squeezed from half a lemon.
- Place pieces of meat into the marinade and leave for 1 hour.
- In a dry, hot frying pan, fry the steaks for 2 minutes on each side. In order for a golden brown crust to form, the heat must be as high as possible.
- Place steaks on a baking sheet. Place a thin slice of lemon on each slice of meat. Place in the oven and bake for 15 minutes at 180°.
- Let the steaks rest for 5-10 minutes, covering them with foil.
Note to the hostess
- You can determine the baking time for steaks in the oven yourself, taking into account the selected degree of roasting of the meat.
- You can choose absolutely any marinade. The taste of the finished dish will depend on this. If you doubt the softness of the purchased meat, use a marinade to which you add any acid. This could be vinegar, lemon juice, citric acid, apple cider vinegar, sour cream, wine.
- Ready-made mustard also softens meat well. Brush the fillet with it and let sit for a few minutes. Remove the remaining mustard with paper towels. Next, cook the steak according to the chosen recipe.
The main secret to a great steak is quality beef, and it should be tenderloin. The long back muscle of the animal hardly works, which is why it is so tender and soft. Everyone knows that steaks can be cooked to varying degrees of doneness. The most beloved all over the world is “medium”: the meat has a uniform brown color, but when pressed it releases pink juice.
Beef steak recipes
How to fry beef steak in a frying pan
Ingredients:
- kilogram of beef tenderloin;
- olive oil;
- salt;
- pepper;
- thyme;
- rosemary.
Step-by-step preparation of steak:
- Dry the beef on paper and clean it. To make the steaks beautiful, you need to take an even middle part. Cut into pieces - 3-4 pieces, approximately 8-12 cm long. Squeeze each piece of beef on both sides in the direction of the grain. The thickness of a classic steak should be 2-3 cm. Add pepper. At this stage you can add salt, but you can do this at the very end of cooking.
- There is no need to add oil to the pan. It is better to first marinate the beef in oil and herbs, and then place the steak in a hot frying pan. Fry the meat for 4-5 minutes on each side. This is necessary so that the resulting crust does not allow the juice to leak out.
- Add garlic and herbs for flavor and bring the steak in the oven to the desired degree of doneness at 200 degrees.
- Serve the beef dish to the table only after you have allowed the meat to “rest”, that is, lie down for several minutes so that the internal pressure weakens and the juice does not leak out.
Tuscan Beef Steak Recipe
Ingredients:
- 800 grams of rump, 3-4 cm thick;
- 2 teaspoons olive oil;
- half a teaspoon of dried rosemary;
- half a teaspoon of dry thyme;
- half a teaspoon of ground black pepper;
- salt;
- lemon.
Beef cooking method:
- Dry the meat. In a small container, mix oil, thyme, rosemary, and pepper. Rub the mixture onto the steak.
- Heat a frying pan over medium heat. Add the meat, reduce heat and fry on each side for twenty minutes. Since the marinade with which the meat was coated contains olive oil, the steak should be fried in a dry frying pan without adding fat.
- Sprinkle the beef well with salt, place on a large warm dish and leave for 10 minutes. When serving, the steak can be cut into thin pieces and served with lemon wedges.
Juicy beef steak with crust
Ingredients:
- beef – 300 g per 1 serving;
- vegetable oil;
- salt, ground black pepper.
Steak cooking steps:
- Wash and dry the meat with a towel so that when frying, excess moisture does not get into the pan. In this case, there will be less splashes of oil, and the fat will not be cooled due to moisture, and a crust will form faster on the steak itself, which will help maintain juiciness.
- Cut the beef into pieces 2 cm thick across the grain and beat it thoroughly with a kitchen hammer. You can use a food whip, it is more convenient and you will not damage the surface of the steak.
- Pour any vegetable oil into the frying pan and heat it until a light smoke forms over the surface of the frying pan. Place the cut steaks in the pan and leave space between the pieces. Fry until crust appears on both sides. You can plan the beef in flour, or dip it in beaten egg, and only then in flour, but this recipe is closer to classic battered chops.
- After the crust appears, leave the frying pan on low heat or on a less hot burner. Sprinkle the pieces with pepper and salt and fry them further on all sides for two minutes. When the steak is cooked, the juice will flow clear and not pinkish. Beef, unlike pork, can be eaten not fully cooked. A fully cooked steak can be a little dry, so the beef is cooked medium rare, which leaves the meat inside the piece undercooked. The crust of such a steak will be dark when cut, and the flesh inside the piece will remain pink.
How to cook beef steak in orange marinade
Ingredients for 6 servings:
- 1/3 cup orange juice or port;
- 1/4 cup balsamic vinegar;
- 1 tsp. Worcestershire sauce;
- 1 tbsp. l. chopped fresh or 1 tsp. dry thyme;
- 2 crushed cloves of garlic;
- freshly ground black pepper;
- 700g lean beef flank, fat trimmed;
- 1 large shallot, chopped;
- 1 tsp. olive oil;
- 2 tsp. mono- or polyunsaturated margarine.
- In a small bowl, whisk together orange juice (or port), vinegar, Worcestershire sauce, thyme, garlic and pepper. Place the beef in a shallow glass dish, pour over the orange marinade and coat on all sides. Cover and refrigerate for at least 2 hours, or marinate for up to 8 hours, turning several times.
- Remove steaks from marinade and drain liquid into a small saucepan. Add shallots and set aside. Oil a grill pan or heavy-duty regular skillet and place over medium-high heat. Add the meat and cook for 6-7 minutes on each side. Transfer steak to a cutting board and let rest, covered with foil, 5 minutes.
- Meanwhile, bring the marinade to a simmer over medium heat and cook until the liquid has reduced to 1/3 cup, 3 to 5 minutes in the pan. Remove from heat, add margarine and whisk until melted.
- Cut the beef steaks into thin slices across the grain. Pour any juices that have drained onto the cutting board into the sauce and serve the sauce along with the meat. Serve beef with salad and crusty bread.
- Per serving of steak: 174 calories, 22 g protein, 1.5 g carbohydrates, 0.5 g fiber, 9 g fat (including 3 g saturated), 69 g sodium. GI cannot be determined due to the minimal carbohydrate content.
Skillet New York Steak Recipe
Ingredients for 4 servings:
- 75 g black peppercorns;
- 4 New York steaks, approximately 500 g each, 4 cm thick;
- 60 g unsalted butter, plus more if needed;
- 2 tbsp. spoons of olive oil;
- shallots, 4 pcs., chopped;
- 3 tbsp. spoons of cognac or high-quality brandy;
- 125 ml strong red wine;
- 250 ml beef broth or other unsalted meat broth;
- 125 ml heavy cream;
- 1 teaspoon Dijon mustard;
- salt and freshly ground pepper;
- fresh Italian parsley sprigs for garnish.
Method for preparing steak:
- Using a mortar and pestle or pepper grinder, roughly grind the peppercorns. Sprinkle the pepper evenly on both sides of the beef and press the pepper into the meat with your hands or the flat side of a cleaver. Cover with a lid and let stand for 30 minutes.
- Use one large frying pan or two smaller ones so that the steaks can fit comfortably in there. Melt the butter and olive oil over medium-high heat for a minute until bubbling. Add steaks and sear on one side for 4 minutes until browned. Turn the meat over and cook for another 5 minutes on the other side until browned. In this case, a special thermometer inserted into the thickest part should show a temperature of 52 ° C for half-cooked steak or 57 ° C for half-cooked steak. Transfer beef to a warmed platter and cover with aluminum foil.
- Add the shallots to the pan and sauté for 2-3 minutes until softened; Add more butter if necessary to prevent the onions from burning. Remove from heat, pour in cognac and set fire. When the heat goes out, add the wine, bring to a boil and cook for about 3 minutes until the mixture thickens slightly. Pour in the broth, bring to the boil again and cook for about 5 minutes until the mixture has reduced by half and thickened to the consistency of a sauce. While stirring, add the cream and mustard and cook for another minute. Season to taste with salt and pepper.
- Transfer steaks to warmed individual plates and spoon sauce over each serving. Garnish with parsley and serve immediately.
Recipe for young beef steak in red wine
Ingredients:
- 500 grams of beef (4 steaks 1.5 cm thick);
- 2 cloves garlic (finely chopped);
- 2 tablespoons vegetable oil;
- 1/4 cup water;
- 3/4 cup dry red wine;
- 60 grams of butter (cut into 3 pieces);
- 1.5 teaspoons of soy sauce;
- salt;
- 1 tablespoon finely chopped parsley;
- ground black pepper.
Steak cooking steps:
- Beat the beef well with a meat hammer, then add a little salt and pepper. Heat a tablespoon of vegetable oil in a large frying pan and fry the steaks over high heat on each side for 2 minutes to obtain medium-rare meat. Place the meat on a large platter and cover with foil.
- Remove any remaining fat from the pan, add a tablespoon of vegetable oil and fry the chopped garlic over medium heat until golden brown, about 30 seconds. Pour wine into the pan, bring it to a boil, and, stirring constantly, cook over medium heat until the beef steak sauce is reduced by half (about 2-3 minutes).
- After this, add water, soy sauce, as well as the juice that leaked onto the meat dish. Continue cooking for 3-4 minutes until the volume is reduced by half. Reduce heat and add butter to the sauce, stirring until the sauce thickens slightly. Add chopped parsley to the sauce, mix thoroughly and serve with steaks.
How to cook beef steak in the oven
Ingredients:
- beef fillet (for one steak 250-500 grams);
- vegetable oil;
- salt;
- pepper.
Step-by-step preparation of the recipe:
- A fresh piece of beef loin, peeled from films, should be wrapped in cling film several times and put in the refrigerator for 3-4 days. During this time, the meat will have the opportunity to ripen, and it will be ready for subsequent actions.
- Cut the beef into pieces of the size required for steaks, and if there is no grill, fry in a frying pan in vegetable oil until a golden brown crust appears.
- Salt and pepper the semi-finished meat and place in an oven preheated to 180 degrees for 15-25 minutes (the time depends on what degree of roasting you like).
Video with a recipe for beef ribeye steak from Jamie Oliver
Beef steak in the oven is an excellent alternative to fried meat. Many people find this method more convenient, at least because there is no need to scrub the stove splashed with oil, and there is no need to light the coals before cooking. In addition, baked steaks are very tasty and healthy. Interested? Read more about how to cook beef steak in the oven, read on.
How to cook beef steak in the oven: methods
Modern ovens are strikingly different from their predecessors - many interesting features have appeared. Including the grill or broiler function. If you have this option in your oven, but you didn’t know how to use it, try cooking beef steak in the oven.
A broiler is a heating element like a heating element of a kettle, which becomes very hot and directs heat to the product. This method of cooking almost completely replaces frying in a frying pan, as it creates an appetizing crust on the meat. We recommend cooking it in the oven - it contains enough layers of fat that will preserve the juiciness of the product.
How to fry a beef steak in the oven in the “grill” mode? To do this, you need to place the grill on which the steak will be laid out at a distance of 10-12 cm from the grill, that is, almost under the “ceiling” of the oven. It needs to be heated well. Turn on the grill mode and set it to 200-220°C.
Dry the meat, sprinkle with spices and brush with marinade. Cover the baking tray with foil and place a wire mesh rack on top. This will allow excess moisture to drain into the pan, resulting in a crispier crust.
Fry the meat until medium rare, 3-5 minutes. Then measure the temperature inside the steak, turn it over and cook to desired doneness. Before serving, be sure to wrap each steak in foil and leave for a few minutes to allow the meat to rest.
Recipe for beef steak in the oven with glaze
If you want to cook beef steak in the oven, we recommend. This is a rather large cut with a bright and rich taste, which, after cooking in the oven, will reveal all its aromas. The first step is to wipe the steaks with a damp towel to freshen them up a bit. Then make shallow transverse cuts around the perimeter of the cut. This will keep the meat in shape.
After this, the beef can be marinated. We recommend mixing a little olive oil, crushed juniper berries, chopped garlic and. Leave the steaks in the marinade until they come to room temperature, about 1.5 hours. Meanwhile, prepare the glaze. Mix together some olive oil, juniper berries and some blackberry jam. Turn on the oven in grill mode until it reaches 200°C.
Shake off excess marinade from the meat and dry with napkins. Then sprinkle with salt and brush with a little oil. Cover a baking sheet with foil, place a mesh and place T-bon on top. Bake for about 3-4 minutes on each side. Then brush the meat with glaze and fry until crispy. Serve T-bone steak by cutting into slices and garnishing with berry sauce.
