Nothing quite compares to a thick, juicy steak that is evenly cooked all the way through. Usually we like portioning our steaks thick, almost like a roast. There are several ways you can cook a steak, but this is a great method that can easily be achieved in any home kitchen. We highly recommend picking up an oven-proof internal probe thermometer. This will allow you to monitor the internal temperature of the steak and not worry about opening the oven door to check it (or cutting into the steak to check for temperature before it’s rested). They are fairly cheap and will serve many purposes for your meaty cooking needs. So for the perfect steak, here’s a good method:
1) Pull your steak from the fridge and allow it to rest at room temperature (optional). This is called tempering. The closer to room temperature the steak is, the more even it will cook. While it’s resting, preheat your oven to 250 degrees and season the meat liberally with salt on all areas (or go crazy with your favorite spice rub).
2) Once you steak has had a chance to rest (30 minutes to an hour), position your oven proof thermometer into the eye of the steak, making sure it’s not touching any bone. Place the steak on a rack so that the heat can circulate evenly around the entire surface. You can even cook the steak directly on the oven rack, but put a pan or foil underneath the rack to catch any drippings.
3) Put your steak in a 250 degree oven and get it cooking. Depending on the thickness and temperature of the steak, it can take anywhere from 30 minutes to an hour and a half. The important part is to monitor the internal temp with the oven proof probe thermometer. Let your steak cook at 250.
4) Once the internal temperature reaches 132 degrees (for medium rare), pull it from the oven. Now turn your oven to the broiler function and get it heating up. We are going to finish the steak with a good sear. If you don’t have a broiler function on your oven, you can also sear it in a hot pan or the grill.
5) Once the broiler is going and the oven is hot, put your steak back in the oven and let the broiler give it a good sear, creating a tasty crust that will have lots of great flavor. Let it cook for another 2 or 3 minutes, but not too long. The internal temp is where we want it, and we are simply finishing the steak at this point.
6) Once a good crust is formed, pull the steak from the oven and allow it to rest for at least 15 minutes, up to 30 minutes or more. This will allow the juices to finish circulating and settle. If you cut the meat immediately, the juices will likely escape.
Wallah! You should have a perfectly cooked steak with a flavorful crust. You should notice that the color of the meat is consistent throughout. If we started the steak on a hot sear and finished it on lower heat, the outside would be closer to well done while the interior would be on the rare side. We want the same color and temp throughout the entire piece of meat, so we let the steak cook slowly and finish it with a blast of heat.