If you are looking to sear steak on stove and then cook it in the oven, then I am, internationally recognized steak guru (seriously! 🙂 ), all at your disposal!
I will help you cook a perfect steak using this method and teach you everything you need to know to do it that way every single time. Nothing more, nothing less.
Now, because I know how hard it can be for non-cooks out there, I will divide my cooking instructions into two sections.
This structure is a guarantee that you can take responsibility for your own cooking and can’t blame me for not explaining everything clearly enough.
Searing Steak On Stove & Baking It In Oven After
First – I will go through the language you need to absorb before we can start cooking.
I know, it sounds weird, but this is where **** happens. If I tell you to “sear until the crust is golden”, you might have an idea of what I am talking about, but…that’s not good enough.
Second – I will guide you through the entire process and turn your attention to the tiny details. You will have everything covered – rest assured your steak will be awesome.
Ready? Let’s do it!
The Theory Of Cooking Steak On Stove & Finishing It In Oven
This is the first, theoretical, part of my ultimate cooking guide. If you feel like you ‘speak the language’, please scroll down to cooking instructions.
So, here is some vocabulary I want you to embed into your mind before we proceed. Your success in steak preparation depends on it BIG time.
– “Skillet” or “Pan” – terms used interchangeably to mention a simple ‘frying pan’.
– “Searing” – refers to quickly frying the surface of the steak generally without using any cooking oil/butter; small amounts of oil/butter can be used at the end of cooking to help develop flavor.
– “Pat dry” – usually used in the context with paper towels. Refers to the process of lightly tapping the surface in order to absorb excess moisture from it. So when you pat dry steak with paper towels, the steak’s surface becomes drier and it stops shining on the light.
– “Seasoning” – a process of adding spices and herbs in the recipe. In steak cooking we tend to “season” it most commonly with salt and pepper. Spices and herbs are also often used.
– “Heat up” – used with the “skillet” or “pan”. In our context it means switch on the cooker. Either the stove top or the oven.
– “Oven tray” – is a flat, rectangular baking tray made from metal; used in oven cooking.
– “Smoking” – in the cooking context refers to the moment when oil heats up and begins to smoke. This is when you see fumes coming off the skillet and switch on air ventilation.
– “Coarse salt” – is a type of salt that has a much larger grain (i.e. its particle size is bigger) than table salt. Kosher and flaked salt are the synonyms. In steak cooking coarse salt plays a vital part, since its saltiness per gram/ounce is less than that of table salt, so that we can put larger volume of it on the steak without oversalting the beef. Why put lots of salt? Because it plays part in the chemical reaction, which occurs at high heat, when beef touches preheated skillet. This is how the flavor is born.
If you are wondering how to make steak in the oven juicy and delicious, I am more than happy to help you!
Since there are numerous ways of using the oven when cooking steak, I tried to somewhat combine the most popular questions steak lovers ask. This article is what came out from it – make sure to follow all the pages to get the most out of it.
Also let me know If there is a specific question you have in the comments below.
I hope it will help you take your cooking to the next level!
How To Make Steak In The Oven Juicy and Tender
Should I Use Tin Foil / Oven Bag For Cooking Steak In Oven?
How To Make A Well-Done Steak In The Oven
How To Cook Steak In The Oven With Broiler
Steak in the oven and stove
Cooking beef from frozen in the oven
How To Make Steak In The Oven Juicy and Tender
By far the most popular question. And the answer is very simple.
To bake a juicy steak in the oven all you need is…decrease the cooking temperature!
Conventional guides recommend around 200C / 400F and more for making beef in oven.
My recommendation is – max 140C / 285F with the fan on in a conventional electric oven.
Personally I prefer 130C / 265F temperature setting, as I find 140C / 285F to dry my steaks up and 120C / 250F just takes a bit too long.
So every time you see a recipe saying something like “preheat the oven to 400F and finish the steak for 10 minutes”, turn your oven to 265F and take the steak out in 15-20 minutes. Then feel the difference!
You can also try using a meat tenderizer with needles (like this one). Check out these meat tenderizers like these.
Should I Use Tin Foil / Oven Bag For Cooking Steak In Oven?
Some people wonder whether they need tin foil or oven bag so to preserve moisture from escaping and so on.
But look at it from this perspective – the moisture (read – juices) is still escaping the steak (where we want all that goodness to stay). It doesn’t matter where it goes – tin foil or oven bag – it’s still leaving beef, turning it dry and flavorless.
Reducing the cooking temperature for your steak is one of the single biggest changes you can make right away. And it has a massive impact.
You only have it cooked to rare – medium-rare, because you want to keep all the moisture and flavor inside this lean cut (high heat coagulates protein molecules at a very fast rate, thus causing them to release moisture and become tough, so you want to sear that round steak to golden brown as quickly as possible).
Now you have your oven preheated to 130C / 265F.
Put round steak right inside and wait for approximately 30 minutes before checking its internal temperature with the meat thermometer.
Once the temperature reaches 75C / 167F, you are good to go. Take it out, give it a rest and cut it.
This method will give you the most tender and juicy steak, given the level of doneness you are looking for.
Pro Tip: If the temperature inside the steak stopped climbing up, increase the oven temperature slightly.
How To Cook Steak In The Oven With Broiler
When it comes to a broiler in conventional oven, we refer to a heating element located on the ‘ceiling’ in the oven. It’s a grill-like tool which may be used with some sort of success, if used very-very carefully.
Why carefully? Because, truth be said, it sucks big time – it’s no good for preparing ‘grilled steak in oven’.
Commercial broilers, which steakhouse chefs use for cooking, heat up to extremely high temperatures. With such a tremendous heat, it’s very simple to quickly brown the steak on the outside without overcooking it on the inside (i.e. the steak stays tender).
Once the browning part is done, they can then finish it at lower heat in an oven and so on.
Back to home broilers that are integrated inside most kitchen ovens. They don’t produce nearly as much heat.
It means that to get a proper browning on the steaks’ surface you need to wait for good 10 minutes per side (as opposed to less than a minute in a steakhouse).
While that’s happening some heat will still penetrate beef and cook it on the inside, so no matter what you do, get ready for not just well-done steak, but a really chewy version of it (of course if you are not using a rib eye or filet mignon).
However if you are still determined to cook steak in oven with a broiler turned on, it is possible to do fine if you have a thick cut. This top round roast for example. Check it out.
How To Cook Steak In The Oven And Stove
If you are wondering how to cook steak in the oven after searing, I recommend you do completely the opposite – cook it in the oven first and THEN finish it on the stove top.
I recommend this sequence for one main reason – it really does make the process of browning the surface of the steak much, much simpler and more effective. It’s just so easy!
Cook Steak In Oven & Finish It On Stove In 4 Simple Steps
1. Begin with heating up the oven to 130C / 265F.
Once it’s ready, put the steak inside. Use a simple tray or some heat-resistant cooking dish.
There is no need to season the steak with salt or pepper at this stage. On the other hand, dry rubs and marinades are OK to use now.
One advantage of this sequence is that you don’t need to wait for the steak to reach the room temperature before starting to cook it. The oven will take care of it.
How long to keep it there will depend on the level of doneness you are looking for. For medium-rare 56C / 133F internal temperature is ideal. Once again for those without meat thermometer, steak cooking times approximations are here.
2. Looks good? Take it out and start heating up the skillet on the stove top. Add a tiny bit of olive or coconut oil.
3. Once you can see gentle smoke coming off the skillet, season the steak with coarse salt and throw it inside. Keep the pepper till later.
Each side will require 1-2(max) minutes per side for browning to develop. Use tongs to flip the steak. The whole finishing on the stove process should take about 5 minutes.
4. Ready? Put the steak on a plate and let it rest for a few minutes. Now is the time for freshly ground pepper.
Cut the steak with a sharp knife at 45-degree angles to make it look even more legit. 🙂
Pro Tip: Heat up serving dishes in the oven before serving steak – they will keep it warm for longer.
How To Cook Steak In The Oven From Frozen
The same idea applies – low heat baking is king.
However this time we will set the oven at 120C / 250F. This lower setting will help frozen steak to warm up in a more gentle way, so it stays tender and juicy.
I also recommend using a grill rack and dripping pan right above it. It will help to catch cold water escaping frozen steak, when it starts to melt.
You will need to be patient with this, because it will take a while.
The idea is the same though – wait for internal temperature to reach the desired level of doneness.
I then recommend you sear the steak in a pan to help develop browning just like we did above.
Pro Tip: If you have a microwave, use it instead of the oven. It takes far less time to defrost the steak and then you can cook your dinner much quicker!
Now that you know how to make steak in oven in different scenarios, let me know in the comments if you have any additional questions or tips for us.
For all the beef lovers out there, chuck roast is one succulent dish to get your taste buds tingling.
Although many might be put off by the idea of cooking chuck roast at home, owing to its lengthy cooking time, the process isn’t that hard if you have got some good cooking tricks up your sleeve.
Here I divulge all my secrets to cooking a tender and flavorful chuck roast in an oven or oven bag.
The chuck meat generally tends to be a bit tough because the chuck is located in the shoulder area of the beef. The best way thus, is to cook the meat slowly.
The little trick to keep the chuck roast tender and to cook it all the way through is to keep the roast moist throughout the cooking period. Here is where the oven bag plays its part!
The oven bag helps lock the moisture and thus tenderize the meat by breaking down all the tough fibers in it.
Moreover, the oven bag has a number of additional benefits. It’s versatile, convenient and very easy to clean up.
So invite your friends for a lovely Sunday lunch and serve them one delicious chuck roast, which they will remember for a long time!
Things you need in order to prepare a slow cook beef chuck roast in oven with oven bag:
Fresh or dried herbs ( your choice- both are equally good)
Vegetables (chuck roast in oven with potatoes and carrots is yummy!)
How To Cook Chuck Roast In Oven Bag In 9 Steps:
Remember to remove the roast from the oven well before cooking it in oven. Anywhere from 40 minutes up to 2 hours is enough to gently warm it up to the room temperature.
Step 1: Side by side, season the chuck roast with a dash of salt and pepper, along with your choice of fresh or dried herbs such as sage, thyme or rosemary.
Step 2: Carefully place the bag in a large roasting pan. Ideally, the depth of the pan should be 3 to 4 inches.
Step 3: Place the chuck roast in the bag. If you want to, you can add the vegetables beside the chuck roast. These can include 1-inch thick chunks of onions, sweet potatoes, carrots, turnips, minced garlic, celery and mushrooms.
Step 4: Now it’s time to add some liquid to really tenderize the meat.
You can add some water or better yet, some beef broth to add flavor to your dish.
You can also use some tomato sauce, wine or beer instead of the broth. It is completely up to you.
As for the exact quantity of liquid to be added, you should use about half cup for a large oven bag.
Step 5: Now close the bag tightly with the heatproof tie that comes with the oven bag.
Then take a knife or fork, and with its tip, make about four to six half-inch slits in the bag. Now tuck the ends of the bag securely into the pan so that the bag doesn’t hang over the sides of the pan and get spoiled.
Step 6: Preheat the oven to 150C / 300 degrees Fahrenheit and place the pan on the lower rack.
Make sure to allow a space of at least 8 inches around the sides of the pan as the bag will expand as it cooks. Also, be careful that the bag doesn’t touch the sides of the oven or the upper oven rack – burning plastic is not good.
Step 7: Let the chuck roast cook in the oven until the moment when the meat thermometer inserted in the bag shows a reading of at least 145 F for medium-well. The cooking time for the chuck roast in the oven is approximately 2 hours for a 1.5 to 2.5 pound roast, or 3 hours for a 2.5 to 5 pound roast.
6 Easy Ways To Pan Sear Chuck Roast In A Skillet on Stove Top:
Step 1: Remove the steak from the fridge well in advance before cooking. For a standard steak, that is usually around 40 minutes. However entire roast will need more time – up to 2 hours.
Pat dry the steak using paper towels – dry surface is much easier for getting browning (aka Maillard reaction).
Step 2: Heat the skillet at high heat until it begins to smoke lightly. Once you notice gentle fumes escaping the heated surface, wait for another 20 seconds before placing the roast inside.
Step 3: Coat all sides of the chuck roast with coarse salt right before searing it. Sprinkle generously and make sure you don’t miss any place.
Tip: Avoid using table salt or be very careful – it’s easy to go beyond the sweet point and overdo the salt bit.
Step 4: Place the chuck roast in the hot pan. Sear the roast on one side first until it becomes golden brown and then flip it to the other side and repeat the process.
Use a pair of tongs and make sure that you sear each side for at least 2 minutes or until the fat begins to melt and you see the meat turning brown.
Getting both sides to be evenly seared will help to create a beautiful crust that will give a burst of flavor.
Tip: If you can hardly see any browning, add a knob of butter right in the skillet and use a teaspoon to baste the roast sides. You will immediately notice the golden brown crust quickly developing on the chuck’s roast.
If you are willing to make chuck roast even more delicious add a sprig of fresh rosemary and 3-4 crashed garlic cloves right inside. No need to peel them.
Step 5: Now finish cooking your chuck roast in the oven, which is preheated to about 140C / 285F.
The temperature might look low, but I really like using ‘low and slow’ technique. It helps to gradually increase the inside temperature of the roast, so it keeps more tenderness and juices inside.
Now place the vegetables (onions and carrots) beside the chuck roast in the same pan in which you seared the meat. Add garlic to give the vegetables an extra flavor.
To make sure that your chuck roast is cooked all the way through, insert a meat thermometer into it. You should get a reading of about 135 F for medium-rare. Vegetables will cook at the same time.
Step 6: Transfer your chuck roast to a plate along with the vegetables. Slice the meat and serve it hot.
Tip: Preheat the serving dishes in the oven so to keep the steak hot for as long as possible – cold beef is not impressive in this scenario.
If you need some additional tips and more guidance, I recommend you check out the SteakEat Method that helps people cook perfect steaks on stove top every time.
Another great way of cooking a chuck roast is searing it and then using a slow cooker to completely cook it.
To cook the chuck roast in the slow cooker, follow the five easy steps below.
How To Pan Sear Chuck Steak And Then Cook It In a Slow Cooker
Step 1: Pan sear the chuck roast as described above.
Step 2: Now place the chuck roast in a slow cooker. Add vegetables such as carrots, onions, sweet potatoes and celery. You can use small sweet potatoes and slice the other vegetables into bite sized pieces.
Step 3: Add some red wine. You can also use other liquids such as stock, water, vinegar or a combination of these. Make sure that you pour enough liquid in the slow cooker, which completely covers the chuck roast and vegetables.
Step 4: Cover the slow cooker and let the chuck roast cook for about 6-8 hours. When the chuck roast is completely tender, you can be sure that your chuck roast is well cooked.
Step 5: Take out the chuck roast along with the vegetables and place on a serving dish. Cut the meat in slices and arrange the vegetables along the sides. Serve hot.
These above-mentioned methods will help you to get a delicious chuck roast dish out and impress your loved ones!
P.S. Don’t forget to discover the 3 secrets behind a tender juicy steak. 😉
Flat iron steak, sometimes sold as butler’s steak, is a cut that comes from the shoulder of a beef cow and is cut with the grain of the muscle.
It means that it is less tender than steak cuts from the loin part of the animal, so we’ll need to look after that.
Nevertheless, it is prized for its deep flavor and with careful preparation and cooking makes a delicious meal.
It can be cooked using a variety of techniques and one of the more unusual ones is to cook it in the oven, without using the broiler.
What follows are some simple techniques that help learn the basics of how to bake flat iron steak in an oven.
Before we begin…I wanted to share these 3 secrets behind every perfect steak – get them.
All right, let’s do it!
Preparing a Good Marinade
Even if you a get a top quality grass-fed flat iron steak (I recommend this one), you MUST use a marinade with this cut because, yeah…it’s pretty tough.
All good flat iron steak recipes in oven start with an excellent marinade. You’ll need one that adds flavor but also helps to tenderize the meat.
Flat iron steaks have a regular shape because they are cut with the grain of the muscle and this is why a marinade is a good idea.
Start your marinade with a combination of oil and acid.
Acids such as fruit juices or wine vinegars begin the important process of breaking down the fiber of the flat iron steak whilst oils, such as olive oil, will help flavor permeate into the meat.
Flavor can be provided from your own choice of herbs and spices. Rosemary is the one you can begin with.
To Create a Perfect Marinade For Flat Iron Steak You Need
Extra virgin olive oil
Freshly ground black pepper
And here are the steps:
Pour enough pineapple juice to half cover your steaks into a glass dish (don’t use metal ones as they may react with the acids in the pineapple juice)
Add extra virgin olive oil, in the same quantities so that you now have enough liquid to cover your steaks
Take three large sprigs of fresh rosemary and bruise with the back of a knife and add to the dish
Slice two cloves of garlic and add them
Complete the marinade with a good twist of freshly ground black pepper – don’t add salt at this stage of the process and it will encourage the steak to give up its precious juices
Put the steaks into the dish and cover tightly. Alternatively use a food-safe plastic bag that you can reseal. It helps to avoid all the mess.
Leave the steaks in the refrigerator for two to three hours.
Don‘t leave them longer as the marinade will break down the texture of the steak too much and it will become mushy.
Other fruit juices such as papaya or citrus fruits are also excellent bases for marinades to use when cooking a tender flat iron steak in the oven.
Buttermilk is also an excellent tenderizer as it is rich in natural enzymes that help break down protein molecules naturally.
Cooking a Flat Iron Steak in the Oven
Oven temperature for flat iron stakes is critical.
Too low and the steak will take ages to get ready, despite the best efforts of your marinade.
Too high, it will cook too quickly and the steak will dry out and become hard to chew.
The ideal temperature to cook a tender flat iron steak in the oven is 350 degrees Fahrenheit.
To Cook Flat Iron Steak in Convection Oven
Take your steaks out of the refrigerator 40 minutes before you plan to start cooking, this will allow the meat to come to room temperature and ensure even cooking.
Preheat the oven to 350 degrees F.
Place the beef on a rack in the roasting pan and put it into the oven.
Bake the steak, 10 minutes for rare, 12 minutes for medium-rare, 15 minutes for medium and 20 minutes for well done.
Remove the steaks and put aside in a warm place to rest.
While the meat is resting, make a sauce to dress the streak using the juices in the pan and by adding some marinade to the pan to deglaze it.
Heat the oven pan on the stove top and reduce the marinade until it is thick and tasty. Make sure to get marinade to boiling temperature, so that you can make sure all the possible bacteria that cause food-borne illnesses are destroyed.
Season your steak with salt and pepper after it has rested to maintain maximum juiciness. Serve it with a fresh green salad and some French fries for a perfect meal and complete the dining experience with a glass or two of your favorite Shiraz wine.
When you take your steak out, you will notice that it’s not browned and doesn’t have a tasty crust. To fix that, heat up the skillet on the stove top and sear the steak for around 40 seconds on each side.
You can check out the SteakEat Method for more guidance on using the stove.
But the post didn’t include a step-by-step guide on how to cook ribeye roast at low temperature in oven…why don’t we go through it now?
Let’s steakeat! 😉
How To Cook Ribeye Roast At Low Temperature In Oven
For the sake of simplicity I am not going to use any specific recipe – no marinades this time. I am just going to guide you through the process of cooking fairly large piece of red meat so that you will love it at the end.
You will however need flaked (or Kosher) salt and that’s a must.
1. Room temperature. As I mentioned last time, removing the roast from fridge in advance is very helpful – it will save you a good bit of time when it comes to the actual oven cooking. Depending on the size and room temperature, my roasts can spend anywhere between 40 minutes and 3 hours outside. This is the amount of time they need to get to the room temperature.
2. Remove the fat. Ribeye roasts tend to be covered with a nice fat layer unless you got your piece from a butcher who took care of it. Removing fat is really simple – grab it with your fingers and start cutting it away with a sharp knife pulling away from the roast at the same time. See how it goes and adjust your cutting intensity since you don’t want any meat gone with it! 🙂 Try to remove as much fat from the surface as possible.
3. Heat up the oven. I tend to use 130C (266F) setting and find it ideal for what I am looking for: tenderness & flavor as fast as possible. If I have ‘all the time in the world’, I use 100C(212F) or even 90C(194F) setting, but they do take a good while.
4. Season with salt. Flaked salt is a must, because, unlike standard table salt, it is absorbed inside meat at much higher rate. As a result we get a nice, thick ribeye roast which is also thoroughly salted. Now, why don’t we use salt earlier? The reason is that low temperature method takes more time and if we salt the roast well in advance, we are risking to spoil it – salt will deteriorate the surface.
How much salt to add to steak? Flaked/Kosher salt should be used liberally and that’s generally more than you think is enough. However, if cooking first time, don’t go overboard either. Also note that only limited amount of salt will penetrate inside the roast no matter how much you will put on the surface – the more is not better then.
5. Roast in the oven. Use an oven pan or heat-resistant tableware for baking roasts in oven. Put the timer for 30 minutes.
6. Check the temperature. Not only I recommend, I insist you use meat thermometer to check the temperature inside – ribeye is not a cheap steak to spoil! 😉 See what’s the temperature inside the roast – what level of doneness are you looking for? I am a medium-rare fan, so you won’t see me going beyond 52C(126F). After 30 minutes, when I check the temperature, it might be around half of what I am looking for, so I would turn the roast upside down to help even cooking and set the timer for another 20 minutes. I would then check the temperature again.
Sidenote for Medium-Well & Well-Done Fans
Low heat temperature method for cooking ribeye roasts is ideal for when it comes to medium-well and well-done levels of doneness. Because it raises the temperature really slowly, you are guaranteed to enjoy a juicier and more tender steak. It will take more time though, but here is a little trick you could use. After the first 30 minutes, increase the temperature by 20-30C (68-86F) – it will speed up cooking without any loss of flavor or juiciness.
7. Remove from oven. Once the temperature inside is few degrees away from what you are looking for, take the roast out. A tiny amount of residual heat will go inside and add another few degrees. Let the roast rest covered with a few layers of tin foil to hold the heat inside for a bit longer.
8. Heat up the skillet. Have you noticed that the roast you took out from the oven looks grey and isn’t really appetizing? This is what we need searing for – to get that surface browning organized. Heat up the skillet and wait till it starts smoking a bit. There is no need to add extra oil (ribeye is fatty by definition) or salt – we have already done it. Once the skillet starts smoking a tiny bit, put the roast inside and sear each side for a minute or until the browning is like what you are looking for. You can try using meat tongs, but they are probably too small for that. I usually hold the roast with my hands and have the stopwatch running right beside me – I know when to change sides. 🙂
9. Rest again. Done searing? I hope you like what you see! Now use the same layers of tin foil to cover the roast and rest it again for 5-10 minutes. Cut it across the grain and…enjoy!
Now that you know how to cook ribeye roast at low temperature in oven, please share this article!
Comment and questions are very welcome right below. Thank you. 🙂