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How to Slow Cook Rib Eye Steak in the Oven to Medium-Rare

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This guide shows how to slow cook rib eye steak in the oven to medium-rare or medium doneness level.

How to keep most of the juices, tenderness and flavor inside your delicious rib eye while baking it in the oven?

Use low temperature!

 

how-to-slow-cook-rib-eye-steak-in-the-oven-to-medium-rare

 

It’s amazing how easy it is to bake a perfect steak in the oven without any risk of overcooking and drying it out.

Here you will find:

 

 

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Why Use ‘Low & Slow’ Method for Rib Eye & The Main Idea Behind

The main working principle of the ‘low & slow’ method is the temperature threshold we’ll be using – no more than 130C / 270F (with the oven fan off).

Going a bit forward I’d like to point that this threshold is not carved in stone and is more like a guideline for a perfectly baked rib eye every time.

So, why this temperature makes all the difference?

As soon as we start cooking any steak (not just rib eye) the moisture, naturally present inside any muscle (steak is a muscle), starts escaping from it.

The hotter is the cooking temperature, the higher is the rate of this process.

If the temperature is too high for too long (i.e. longer than necessary for the surface browning to develop), then you will end up with a burnt, dried rib eye.

Gentler heat, used in the ‘low & slow’ approach, gradually increases the steak’s temperature cooking it at a lower rate.

This is how most of the juices actually stay inside, keeping the steak tender and succulent.

The bonus of this method is that slow oven cooking will also tenderize your rib eye a bit further, because slow moist cooking breaks down muscle collagen (present in any steak), also releasing even more flavor.

Let’s see how it works step by step…

steakeat-approvedFREE Bonus:

Tired of ads and scrolling?

Avoid them – [ninja-popup ID=2863]download this ‘How to Slow Cook Rib Eye in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from below!

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Slow Cook Rib Eye in the Oven to Medium-rare in 6 Steps

The beauty of the ‘low & slow’ method is that it’s really simple.

Heat up the oven, place your steak inside until it reaches the medium-rare temperature and quickly sear its sides on the stove right after to develop the surface browning…that’s it.

To illustrate the method and show how to slow cook rib eye steak in the oven I will be using a simple, no-thrills recipe:

  • 8oz / 230g 1-inch rib eye steak
  • 1 tbsp of ghee/coconut oil
  • Kosher/flaked salt
  • Freshly ground black pepper

Add tools for oven:

  • Dripping pan
  • Oven grill rack
  • Meat temperature probe
  • Tin foil
  • Meat tongs
  • Skillet

Got these? Let’s SteakEat!

 

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Step 1: Warm Up the Steak

Everything starts with bringing your rib eye to the room temperature.

I recommend taking it out from the fridge 40 minutes before starting the actual cooking.

——

SteakEat Tip:

If you have no time (or desire to wait), then you can use…microwave!

Set its power to the lowest setting (not the defrost option though) and run it for 3-5 seconds.

Flip the steak and repeat the cycle for 4-6 times for it to warm up in less than 1 minute!

I recommend using ceramic plate for that.

——

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Step 2: Preheat the Oven

Easy peasy…get the oven to 130C / 270F (with fan off).

Also insert the dripping tray covered with tin foil inside – it will be right below oven grill rack with steak on it (collecting a few drops during the cooking process).

——

SteakEat Tip:

Once again…the 130C / 270F is not a law and may be played with.

I often increase it to 150C / 300F to speed up the cooking process without massive negative impact of drying out my rib eye.

——

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Step 3: Steak…Inside!

All you need now is placing your rib eye on to the oven grill rack and putting it into the oven, right above the dripping tray.

We are not using any salt or pepper now, because salt will dry the steak out and pepper will burn later, when we’ll be browning our rib eye on the stove to develop browning.

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This is Page 2 of ‘How to Slow Cook Rib Eye Steak in the Oven’ guide. Click to Page 1.

 

Step 4: Cook Until Desired Doneness Level

How long to bake rib eye inside the oven at 130C / 270F?

Until it reaches medium-rare (55C / 130F) or medium (60C / 140F) doneness level.

How to check for it?

I use and recommend using a meat thermometer.

It’s one single tool that makes the whole difference between an overcooked piece of beef…and a delicious mouth-watering rib eye.

If you haven’t got it yet, try these cooking times guidelines as an approximation (also see how to check steak doneness).

So, once the temperature inside your rib eye shows medium-rare (or medium), move on to the next step.

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Step 5: Time for Resting your Rib Eye

Nothing else to add here…as soon as your steak is ready, take it out from the oven and transfer it on a plate (or a cutting board).

Move to the next step, while resting it for 5 minutes.

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Step 6: Brown the Rib Eye in Skillet

No cooking method is perfect and the disadvantage of this ‘low & slow’ approach is that surface browning that any steak lover adores just doesn’t develop at such a low temperature.

We’ll be fixing it with a quick sear using a pan and stove top.

Add the ghee/coconut oil inside the skillet and start heating it up at high stove top heat.

Do it until you see gentle smoke taking off the surface; wait for another 20 seconds to make sure the pan temperature is hot enough for searing the rib eye.

Meantime add 2-3 pinches of flaked/Kosher salt to both sides of your steak.

Once the skillet is ready, place the rib eye inside and sear it for 1 minute per side (it should be enough for browning to develop).

Be careful to not overcook it, because high heat will quickly transfer from the steak’s surface right to its middle, cooking it even more.

Once that’s done, rest the steak for another 5 minutes and add freshly ground black pepper to develop more aroma and flavor.

Cut, serve, enjoy!

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steakeat-approvedFREE Bonus:
[ninja-popup ID=2863]Download this ‘How to Slow Cook Rib Eye in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

This is how to slow cook rib eye steak in the oven to medium-rare or medium doneness level.

 

See All the Ways of Developing Surface Browning after Slow Oven Cooking

 

Happy Steaks! 😉

SteakEat

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How to Slow Cook Filet Mignon in Oven to Medium-rare (or Medium)

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This guide explains how to slow cook filet mignon in oven to medium-rare (or medium) doneness level.

Do you know one single thing you can alter during cooking process that produces the biggest difference?

It’s the temperature.

 

how-to-slow-cook-filet-mignon-in-oven-to-medium-rare-or-well-done

 

Low oven temperature (that’s below 130C / 270F) is one single way you can cook the most delicious tenderloin steak without overcooking it.

Let’s see how it woks in more details:

 

 

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Why Cook at Low Heat – Ignoring the Guidelines on Your Steak Pack

“Heat the oven to 220C / 430F and place your steak inside for 30-60 minutes” – is a typical, conventional guideline you can see written on a pack of nearly every steak you can buy from a store.

And to be honest, this advice does no good – you end up killing your steak the second time (first one happened when it was a cow), because at such a temperature it cooks too fast, leading to a lot of juices escaping from the inside (leaving meat dry and flavorless).

Gentle temperature of the low-heat approach on the contrary takes a good while to prepare your filet mignon.

However, the slower it goes, the more tenderness and moisture stays inside your steak, leaving it delicious and succulent.

More than that, low heat will actually further tenderize the steak (just like with crock pot cooking) while it’s sitting in the oven.

Which steak would you choose?

Dry & flavorless or juicy & tender?

I guess it’s obvious…let’s see how to make it happen below.

 

 

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Slowly Cooking Filet Mignon in Oven – 6 Steps

If you think the ‘low & slow’ approach is harder than your conventional ‘steak pack’ way, you’d be surprised to discover that it’s actually not.

I even consider it much easier, because the chances that you will overcook your filet mignon that way are practically at 0%.

To illustrate the method in detail and show how to slowly cook filet mignon in oven to medium-rare or medium doneness, I’m using a simple salt-n-pepper recipe:

 

  • 8oz / 230g 1-inch thick filet mignon / tenderloin steak
  • 1 tbsp of ghee/coconut oil
  • Kosher/flaked salt
  • Freshly ground black pepper

Add tools for oven:

  • Dripping pan
  • Oven grill rack
  • Meat temperature probe
  • Tin foil
  • Meat tongs
  • Skillet

Got these? Let’s SteakEat!

steakeat-approvedFREE Bonus:

Tired of ads and scrolling?

Avoid them – [ninja-popup ID=2847]download this ‘How to Slowly Cook Filet Mignon in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from below!

 


 

Step 1: Filet Mignon & Room Temperature

Everything starts here.

Take the steak out from the fridge 40 minutes before starting to cook it.

——

SteakEat Tip:

No time?

Use microwave instead!

Turn the power to the lowest setting (not the defrost one though) and place your tenderloin steak inside (use microwave-safe ceramic plate).

Run the oven for 3-5 seconds and flip the steak.

Repeat the process for 4-6 cycles and your steak will be at room temperature in less than 1 minute!

Be careful to not actually cook it there.

——

 


 

 

Step 2: Get the Oven Running

Preheating will not take a lot of minutes this time.

You only need to get it to 130C / 270F (with fan off).

——

SteakEat Tip:

This temperature level is by no means a dogma, so you are free to alter it in case you need to cook your filet mignon quicker.

It’s a good place to start though.

——

 


 

 

Step 3: Transfer the Steak Inside

Notice that we haven’t used any salt or pepper now.

Instead we’ll be seasoning filet mignon later, before searing it on stove (for salt) and while it’s resting (for pepper).

Place the dripping pan, covered with tin foil for easier clean-up, inside the oven (it should be right below your tenderloin steak).

Put the steak on the grill rack and insert it inside the oven, above the dripping tray.

It’s the best way to allow it gradually cook at low heat.

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This is Page 2 of ‘How to Slowly Cook Filet Mignon in Oven’ guide. Click to Page 1.

 

Step 4: Bake till Medium-Rare or Medium

Now is the easy part – the waiting! (or is it?!)

I use and recommend using a meat thermometer for any type of steak cooking (not just the oven), because it helps to eliminate unnecessary guesswork and helps to get a perfect tenderloin every time.

For medium-rare, your filet mignon will need to reach 55C / 130F inside temperature and medium doneness will require another few minutes – 60C / 140F.

If you haven’t got a probe yet, use these cooking times guidelines as an approximation (also see how to check steak doneness).

 


 

 

Step 5: Rest the Steak

Once your filet mignon is ready, take it out from the oven and rest it on a plate for 5 minutes.

 


 

 

Step 6: Sear the Steak on Stove Top

The only con of slowly cooking filet mingon in oven is that it doesn’t develop surface browning.

To fix that, we need to sear the tenderloin steak on the stove.

Add the tablespoon of coconut oil (or ghee) and heat up the skillet on stove at high heat (wait until gentle smoke starts lifting off the skillet and count 20 seconds to make sure the skillet is hot enough).

Season filet mignon with flaked/Kosher salt (2-3 pinches per side) and sear each side for 1-2 minutes to develop browning (usually 1 minute is perfect).

Don’t add pepper before searing if you dislike burnt flavor like I do (ground pepper burns at high heat producing it).

Once ready, rest the steak for another 5 minutes, adding freshly ground black pepper, and cut it against the grain to serve & enjoy!

 


 

 

steakeat-approvedFREE Bonus:
[ninja-popup ID=2847]Download this ‘How to Slowly Cook Filet Mignon in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

This is how I slowly cook filet mignon in oven to medium-rare or medium doneness.

Simple, right?

 

See All the Ways of Developing Surface Browning after Slow Oven Cooking

 

I hope I helped you to master the low & slow oven roasting method.

If you have any questions or comments, please leave them below.

 

Happy Steaks! 😉

SteakEat

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How to Cook Chuck Eye/Tender Steak on Stove & Finish in Oven

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This guide explains how to cook beef chuck eye/tender steak on stove & in oven to medium-rare level of doneness.

Chuck eye/tender steaks are an awesome substitute to a standard, more upper class rib eye steak.

They come at a fraction of the price, so make sure you grab them when you see them. 😉

Ideal for dry heat pan-searing and oven finishing to preserve as much tenderness and flavor as possible.

 

how-to-cook-chuck-eye-tender-steak-on-stove-and-finish-in-oven-medium-rare-level-of-doneness

 

All we do is quickly sear the steak to develop the browning and then finish it in oven at lower temperature, that helps to preserve all the goodness.

Contents:

 

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Part 1: Ingredients & Tools Required

This guide does nothing, but explaining the cooking technique, so the recipe is salt-n-pepper classic.

Here is what you need:

  • 230g / 8oz 1-inch thick chuck eye/tender steak
  • 1 tbsp ghee/coconut oil
  • Kosher/flaked salt
  • Freshly ground black pepper

And the tools:

  • Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
  • Paper towel
  • Tongs
  • Instant-read meat probe (or an oven-safe meat thermometer)
  • Oven tray (optional, if you have an oven-safe frying pan)
  • Tin foil (optional)

Once you are ready…let’s SteakEat! 😉

steakeat-approvedFREE Bonus:

Tired of ads and scrolling?

Avoid them – [ninja-popup ID=2827]download this ‘How to Cook Chuck Steak on Stove & in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from below!

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Part 2: Cooking Beef Chuck Eye/Tender Steak on Stove & Oven in 8 Steps

Cooking is always a bit of a challenge, so don’t get frustrated if you don’t get it right the first (or even second) time.

I wasn’t good either (for a long time), but the more I practiced the luckier I got 😉

 

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1. Warm Up the Steak

Before we start cooking, you need your steak at room temperature, so it cooks more evenly and actually gets the surface browning developed when being seared.

I recommend at least 40 minutes for a standard 1-inch thick chuck eye/tender steak.

Larger cuts will need more – up to 2 hours.

——-

SteakEat Trick:

I do this when I don’t have the 40 minutes…

Put the steak inside the microwave and set the power to the lowest setting (not the defrost though).

Then run the microwave for 3-5 seconds and flip the steak on to the other side.

You’ll feel how the side that touches the plate is getting warm quite quickly. That’s why we flip.

Repeat the cycle for 4-6 times.

Be careful to not actually cook the chuck there! 😉

——-

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2. Pat Dry the Surface

To help browning develop, we need to pat dry the surface using paper towels.

Use light tapping motions for both sides – it really helps!

Avoid using toilet paper, because it sticks.

If you don’t have any paper towels, try one-layer paper tissues or even baking paper (better than nothing).

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3. Heat the Oven Up

We are going to use the oven later, but we need to prepare it already.

Set the temperature to  130C / 265F with the fan option (or 150C / 300F without the fan).

It might seem low, but this is how PROs cook their best steaks – low & slow.

The longer it takes, the more tender and flavorful the chuck ends up being.

By the way, if you don’t have an oven-safe frying skillet (i.e. it has a plastic handle), also prepare the oven tray by covering it with tin foil.

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This is Page 2 of the ‘How to Cook Chuck Eye/Tender Steak on Stove & in Oven’ guide. Click here for Page 1.

 

4. Season With Salt but Not With Pepper

We are nearly ready to actually start cooking.

Add 2-3 pinches of Kosher/flaked salt on each side of the steak.

We use this salt, because it has a lower density than table salt, so we can use more of it without overshooting the mark.

Note that we avoid any pepper for now – it burns at high heat searing and doesn’t taste nice.

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5. Heat the Skillet & Sear

Finally it’s time to heat up the skillet – set the stove to maximum heat and place the skillet over it.

At the same time add the tablespoon of ghee/coconut oil and see it melt inside.

You now have your steak ready and wait until the skillet is hot enough.

How to know that?

I always wait for the light fumes to start taking off the skillet’s surface, then wait for another 20 seconds to make sure it’s hot enough and then I’m good to go.

Put the chuck eye/tender inside and hear gentle sizzling – everything is going well. 🙂

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6. Brown Side #1 and Side#2

Because we are also using the oven, we only need to sear the steaks for 1 minute per side.

This is enough time to get the browning sorted.

The more time you sear the steak, the less juices and tenderness stay in it (that’s why medium-well steak weighs less than medium-rare).

So, once you have the total of 2 minutes, scroll to the next step.

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7. To the Oven!

The sides seared? Great!

Take the skillet off the stove and check the inside temperature with the meat probe.

I promised you medium-rare, so we are aiming for 55C / 130F inside temperature.

You should be quite a few degrees off the target and that’s exactly what we need.

Oven finishing will take around 20 minutes, but don’t trust me here – I’m not your meat thermometer 😉

Transfer the steak inside the oven (either in the same oven-proof pan or using the tray) and check the inside temperature every now and then.

It won’t go up very quickly, so you shouldn’t open the door every 2 minutes.

Plus, the more you try this method, the more you get used to how fast your oven works…you get better with time. 🙂

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8. Add Pepper, Rest & Cut

The probe shows 55C / 130F?

Take the steak out from the oven and season it with freshly ground black pepper (now is the time).

Cover it with tin foil for 3-5 minutes to let it rest and keep the juices inside.

Then all you need is cut-n-serve.

Good job. Enjoy! 🙂

[/dropshadowbox]
steakeat-approvedFREE Bonus:
[ninja-popup ID=2827]Download this ‘How to Cook Chuck Steak on Stove & in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

How to cook chuck/eye tender steak on stove and in oven to medium-rare level of doneness?

This is how…

 

Happy Steaks!

SteakEat

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How to Cook Flat Iron Steak on Stove & in Oven Medium-Rare

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This manual explains how to cook flat iron steak on stove and in oven to medium-rare level of doneness.

The main issue with this preparing this steak is that it is quite tough to begin with.

It means it’s easy to mess up and you are in the world of chewy, dried-out steak with no flavor! 🙁

This guide will help you feel as relaxed as you can during the cooking process by providing exact steps of what you need to do. 🙂

 

how-to-cook-flat-iron-steak-on-stove-and-in-oven

 

The stove-oven method is great for tougher cuts like flat iron.

The idea is that we quickly sear the surface and then finish the steak at lower, gentler temperature (inside the oven), so it ends up preserving more flavor and tenderness.

Contents:

 

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Part 1: Ingredients & Tools You Need

My goal here is just to explain the METHOD, so I’m using a very simple salt-n-pepper recipe to demonstrate it.

Once you nail it, I definitely recommend trying some marinade with this cut…

Anyway, here are all the ingredients we need:

  • 230g / 8oz flat iron steak
  • 1 tbsp ghee/coconut oil
  • Kosher/flaked salt
  • Freshly ground black pepper

Plus the tools:

  • Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
  • Paper towel
  • Tongs
  • Instant-read meat probe (or an oven-safe meat thermometer)
  • Oven tray (optional, if you have an oven-safe frying pan)
  • Tin foil (optional)

Ready-ready? Let’s SteakEat!

steakeat-approvedFREE Bonus:

Tired of ads and scrolling?

Avoid them – [ninja-popup ID=2902]download this ‘How to Cook Flat Iron on Stove & in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from below!

[wpanchor id=”2″]

Part 2: Cooking Flat Iron on Stove & in Oven in 8 Steps

Now is the time to dive into the details and see how to cook flat iron steak on stove and in oven closely, but…I must warn you first.

The process is tricky as you need to handle quite a lot of things at the same time, that’s why it is FINE if it doesn’t work out the first or even the second time (I was pretty bad when I first started).

Practice makes perfect, so let’s get going! 😉

 

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1. Flat Iron Room Temperature

Cooking starts with preparations and we need to take care of the steak itself.

Take it out from the fridge at least 40 minutes before you start cooking – it will make it go to the room temperature.

Cold steak, when you try searing it in a frying pan, will reduce its surface temperature to the level that’s not high enough for the actual searing.

That makes surface browning impossible.

Ever seen steak boiling in skillet? That’s what happened…

That’s why the 40 minutes!

—————-

SteakEat Tip:

If you have no 40 minutes, here is the trick.

Place the steak in the microwave (use a ceramic plate or another microwave-safe dish) and set the power to the lowest setting (not defrost though).

Press the start button and run the microwave for 3-5 seconds.

Stop it and flip the steak.

You will notice that the side that touches the dish warms up quicker, that’s why we flip the steak every 3 seconds.

Run for 4-6 cycles until the flat iron is warm enough (don’t cook it there though).

 

Ready in a minute! 🙂

—————-

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2. Pat Dry Flat Iron

Now we need to remove the excess moisture from the steak’s surface – use paper towels to do that.

Light tapping motions is all you need.

By the way, do not try using toilet paper as a substitute, because it WILL stick.

Got no paper towels? Try using single layer tissues or even oven baking paper.

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3. Get the Oven Running

Now is the time to preheat the oven, which will be like stage 2 in our cooking process.

Set it to 130C / 265F with the fan option (or 150C / 300F without the fan).

The temperature setting might seem lowish, but…that’s how we are going to maximize our flat iron’s tenderness and juiciness.

‘Low & slow’ cooking in oven preserves a lot more flavor and moisture inside the cut, leaving it awesomely tasty (when compared to high heat oven treatment).

If you don’t have an oven-proof frying skillet (e.g. if it has a plastic handle), you should also the oven tray with tin foil on it.

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This is Page 2 of the ‘How to Cook Flat Iron on Stove & in Oven’ guide. Click here for Page 1.

 

4. Flat Iron Seasoning

Once your flat iron is at room temperature and its surface is dry, it’s time to season it!

Add 2-3 pinches of Kosher/flaked salt on each side of the cut.

We are not adding any pepper now, because it will burn at high heat, producing a charred flavor.

 

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5. Heat the Frying Skillet

Now add the tablespoon of coconut oil (or ghee) inside the frying pan you will be using.

Get the stove top at maximum power and place the pan on it to heat up.

Heat it until you see gentle smoke lifting off the skillet’s surface.

Wait for another 20 seconds and put the flat iron inside.

 

You should hear gentle sizzling sound.

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6. Sear Both Sides

We only need to brown both sides, so 1 minute per side should be enough to do that.

Use the meat tongs to flip the steak and avoid getting burned.

We try to sear as fast as possible, because high intensity heat dries out the steak and we don’t want that to happen.

This is why our goal is just to get the surface browning.

 

Total searing time is then 2 minutes.

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7. Finishing in the Oven

Now put the steak inside the oven, either leaving it in the same pan (if it’s oven-safe) or transferring it on to the oven tray you have prepared.

Use the temperature probe to check the doneness level. This is how you get an idea of how much time you need to finish the flat iron inside the oven.

We are aiming for 55C / 130F medium-rare, so you might need another 20-30 minutes in the oven.

It really depends, so don’t take my word for it and use meat probe for a perfect flat iron every time.

Oven-safe thermometer would really help to check the temperature without opening the oven, so it’s also a good investment.

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8. Pepper, Rest & Cut

Once the reading reaches 55C / 130F, you are good to go.

Take the steak out and transfer it on a plate.

Now is the time to season it with freshly ground black pepper – the aroma is amazing!

Cover the flat iron with tin foil and give it 3-5 minutes to rest.

This is important, because if you cut right into it, the juices (read – tenderness and flavor) will flow out.

The final things – cut, serve & enjoy! 😉

[/dropshadowbox]
steakeat-approvedFREE Bonus:
[ninja-popup ID=2902]Download this ‘How to Cook Flat Iron on Stove & in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

How to cook flat iron steak on stove and in oven to medium-rare level of doneness?

This was the method.

 

Happy Steaks!

SteakEat

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How to Cook Filet Mignon on Stove & Then in Oven

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[nextpage title=”Part 1″ ]

Here I explain how to cook filet mignon on stove and finish it in oven, using minimum ingredients and tools.

Contents:

 

how-to-cook-filet-mignon-on-stove-and-then-in-oven

[wpanchor id=”1″]

Part 1: Ingredients & Cooking Tools Overview

These are our simple ingredients:

  • 230g / 8oz filet mignon
  • 1 tbsp ghee/coconut oil
  • Kosher/flaked salt
  • Freshly ground black pepper

And the tools:

  • Thick-walled heavy skillet (I use forged aluminium)
  • Paper towel for drying steak
  • Tongs for flipping it
  • Instant-read meat probe
  • Oven tray (optional, if you have an oven-safe frying pan)
  • Tin foil (optional)

Got these? Let’s SteakEat

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Part 2: Cooking Filet Mignon on Stove & Oven

The great thing about this method lies in its SIMPLICITY.

First, we quickly sear filet mignon at high heat; second, we finish it in oven.

 

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1. Getting Warmed Up

To get a perfectly seared, browned on the outside, filet mignon, you need to first get it warmed up.

That means you should take the steak out from the fridge at least 40 minutes before actually cooking it on stove top.

This time period is enough for the steak to reach room temperature.

We do this for one single reason – to guarantee that we will actually SEAR the sides, as opposed to boiling them, because that’s what happens when the skillet’s temperature drops sharply (e.g. when you throw a cold piece of meat inside).

We don’t want that to happen, so 40 minutes is your rule of thumb.

Note that larger cuts will need more time.

—————-

Pro Tip:

If you really have no time and have a microwave, there is a way to bring the steak to room temperature in UNDER 1 minute!

All you need is a ceramic plate (safe for the microwave) with filet mignon on it – it should be completely cleared from any packaging.

You then set the microwave at the lowest power level (but not the defrost setting) and get it going for 3-5 seconds.

The stop. Open the door and flip the steak.

You will notice that the side that touches the plate’s surface is now slightly warmer.

Repeat for the opposite side and flip again.

Repeat the cycle for 4-6 times and your steak will be at room temperature in less than 1 minute.

Stay focused and careful – you don’t want to cook filet mignon in the microwave!

—————-

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2. Pat Dry

How to really help surface browning?

One of the easiest (and most underestimated) ways is to use paper towels.

All you need is to pat dry your fillet steak, using light tapping motions.

By removing excess moisture from the cut’s surface, we make it easier for it to brown inside the skillet.

If you don’t have paper towels, try using oven paper instead – it would still work.

Avoid using toilet paper, because its layers love sticking to meat (not just steak).

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3. Get the Oven Running

We are only minutes away from using the oven – the searing process will take only a few moments – so it’s time to heat it up!

I recommend using 130C / 265F setting, if you have fan on (otherwise go for 150C / 300F).

Even though this temperature might seem lowish, this is exactly how it must be done, if you really want to keep all the juiciness and tenderness inside your filet mignon.

The slower we cook your steak, the more flavor and moisture stay inside.

This is crucial for relatively tasteless filet mignon!

Got the oven running? On to the next step then…

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This is Page 2 of the ‘How to Cook Filet Mignon on Stove & Oven’. Click to Page 1.

 

4. Salt + Filet Mignon

Time for seasoning.

I recommend you start with 2 three-finger pinches (your thumb, forefinger and middle finger) of Kosher/flaked salt per each side.

We use this type of salt, because it has a lower density, when compared to table salt.

It means that you can use more of it, without overshooting the mark.

Why would you want to use more of it?

During high heat pan-searing, salt takes part in what is called Maillard reaction – the process, which leads to stereotypical (but awesome) steak browning.

The more salt you put their, the richer and ‘thicker’ is the flavor.

At this stage we only use salt and NO pepper, because it does burn at high heat, leaving charred, burnt flavor.

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5. Skillet on Fire!

We are finally heating up the skillet – place it on a stove at maximum power.

Toss in the tablespoon of ghee/coconut oil (the two ideal fat for high temperature cooking like searing) and wait.

How long to heat up the skillet?

The answer would depend on your pan’s material, stove power and other things of that kind.

The rule of thumb that I use to know whether the skillet is ready is this…

I just wait until the skillet starts smoking lightly (that’s cooking fat approaching its smoking point).

Once I see that happening, I wait for another 20 seconds and put the steak inside the skillet.

It’s a marvelous sizzling sound I hear next.

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6. Searing Filet Mignon

Filet mignon is generally a thick (but small) cut.

So instead of being flat like other steaks, it has that square-like shape.

I then recommend, whether possible, to sear all 6 sides (the standard two + four lateral), so we have that area all flavorful with beautiful browning.

If that’s not possible, simply sear the two sides as usually. This is where you’d be using meat tongs for flipping and holding the steak.

How long do I sear the sides for?

I generally recommend 1 minute per side – this is usually just enough to get that browning we want to have.

Once again, we are not actually cooking steak here.

We only need the browning to develop.

The less time we cook it, the more juicy and tender it will be at the end.

N.B. If you see that after 1 minute the browning is still not there, increase the time to 2 minutes and really heat up your skillet next time! 😉

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7. And Finish in Oven

Got the browning on the sides? Good!

Now – transfer the steak into the oven.

You can either use the oven tray with tin foil on it (it really helps cleaning afterwards) or, in case you got an oven-safe skillet (the one with metal handle), you don’t need to do anything – just put it inside the oven as it is.

Now, for a super delicious, flavorful and tender filet mignon, we’ll be cooking it to 130F / 55C inside temperature – medium-rare, in other words.

This is when you need your instant-read meat thermometer.

I do it this way.

First, I check the temperature right after pan-searing.

Second, I do it again after the steak was in the oven for ~ 10 minutes (if you have oven-safe meat thermometer, you can stick it inside your steak before actually transferring it inside the oven and then just observe the temperature through the oven door).

I’m always a few degrees below my target – 130F / 55C – because the oven temperature is quite low, so it takes me another 10-15 minutes to get there.

So total oven time is then around 20-25 minutes.

And I always-always use meat probe – I don’t guess when it comes to cooking steaks! 😉

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8. Rest & Cut

Once your filet mignon is medium-rare, take it out from the oven and let it rest at a cutting board or a plate.

Cover it with tin foil, so that the heat doesn’t escape from the surface too quickly, and wait for 3-5 minutes.

Your fillet steak is now ready.

Cut it against the grain (i.e. muscle fibers) and enjoy!

—————-

Master Tip: Before serving your filet mignon, place the serving dishes inside the oven to heat them up. They will help to keep your steak warmer for longer, when you will serve it!

Master Tip #2: If you got friends visiting and these guys are late (obviously), preheat the oven to 50C / 120F and place the steak inside. This temperature will keep it warm, without further cooking. Now you can wait for them without being worried that your steak dinner is ruined.

—————-

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[ninja-popup ID=2842]download this ‘How to Cook Filet Mignon on Stove & in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

How to cook filet mignon on stove and then in oven?

Well, you know the answer now. 😉

 

Happy Steaks!

SteakEat

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How to Cook Rib Eye on Stove & Oven Medium-Rare

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[nextpage title=”Part 1″ ] This guide shows how to cook rib eye stove and oven to medium-rare level of doneness, so it’s juicy and delicious.

Contents:

 

[wpanchor id=”1″]

Part 1: Required Ingredients & Cooking Tools

That’s all the ingredients we need:

  • 230g / 8oz rib eye steak
  • 1 tsp ghee/coconut oil
  • Kosher/flaked salt
  • Freshly ground black pepper

And the following tools:

  • Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
  • Paper towel
  • Tongs
  • Instant-read meat probe (or an oven-safe meat thermometer)
  • Oven tray (optional, if you have an oven-safe frying pan)
  • Tin foil (optional)

Let’s get going and SteakEat!

 

[wpanchor id=”2″]

Part 2: Cooking Rib Eye on Stove & in Oven – 8 Steps

The method is simple – first, we sear rib eye on the skillet; second, we finish it by cooking in oven.

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[dropshadowbox align=”center” effect=”vertical-curve-both” width=”autopx” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]

1. Room Temperature Rib Eye

Take rib eye out of the fridge and leave it at room temperature before you begin the actual cooking.

Based on our experience, we recommend doing that at least 40 minutes before – even longer for thicker cuts.

We need to warm up the steak, so, once you start searing it on the frying skillet, it will get that famous steak browning as opposed to getting boiled (this happens when the temperature it too low).

—————-

Pro Tip:

If you really have no time and want your rib eye fast, do this.

Take it out from the fridge, transferring it on a microwave-safe plate and put it inside the actual microwave.

Choose the lowest power setting (not the defrost option though) and get it running for 3-5 seconds.

Then stop it. Flip the steak on the other side and repeat for a few cycles – you will notice that the steak is warming up quite quickly.

N.B. Be careful though – you don’t want to bake it there!

—————-

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2. Dry the Steak With Paper Towels

Lightly tap your rib eye with paper towels – they will absorb excess moisture from the surface and help browning later on.

Don’t use toilet paper though – it will stick easily to the steak.

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3. Preheat the Oven

If you are not using an oven-safe frying pan (i.e. the one with plastic handle), get your oven tray covered with tin foil (it helps to clean up afterwards) – we’ll be transferring your rib eye here in a short while.

Preheat the oven to 130C / 265F with the fan option (or 150C / 300F without the fan).

We use relatively low temperature for one main reason – slow oven cooking helps to keep more juices inside the steak, making it more tender and, of course, flavorful.

You can play with the temperature next time. The lower you set it, the more delicious your steak will be (it will take more time though, but it’s worth it).
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This is Page 2 of the ‘How to Cook Rib Eye on Stove & Oven’ guide. Click to Page 1.

 

4. Season the Rib Eye

Kosher/flaked salt is ideal for searing beef on the skillet – you can put quite a lot of it on the steak’s surface, without actually overshooting the mark (that’s because of it’s lower density, when compared to, for example, table salt)

As a starting point – use 2 three-finger pinches of salt (i.e. thumb, forefinger and middle finger) per side. You can change that in future to suit your requirements.

Note that we don’t recommend using freshly ground black pepper at this stage, as it tends to burn at high heat, leaving unpleasant flavor.

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5. Heat Up the Skillet

Add the teaspoon of coconut oil or ghee to the pan – fats, ideal for high heat pan-searing.

Don’t use more than that – rib eye is a fairly fatty cut and you will see more fat melting from it, when you start pan searing.

Turn your stove top to maximum power and place the pan over it.

How long to heat it for?

Here is a heuristic – once you see gentle fumes arising from the skillet’s surface (anywhere between 2 and 10 minutes, depending your skillet and stove top), wait for another 20 seconds and put the steak inside.

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6. Sear Both Sides

All we need now is a quick sear on both sides, so we get that browning (a.k.a. Maillard reaction) sorted.

We recommend 1 minute per side – this should be enough for the browning to develop.

Flip the steak using a pair of tongs (students may use forks).

Why only 1 minute?

The less time you cook steak on stove, the more moisture (i.e. juiciness) it keeps inside. That’s why cooking is a balancing act – there should be just enough of it (not more/less).

Total searing time is then 2 minutes.

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7. Transfer Steak to the Oven

Once you are done searing – transfer your steak to the oven tray you have prepared.

Now, using the instant read meat probe, check the inside temperature of your rib eye steak (we strongly encourage you to get a meat thermometer and eliminate all the guesswork once and for all).

We are going medium-rare, so our target inside temperature is 130F / 55C.

You will be missing a couple of degrees – that’s perfect.

Now is the time to finish your steak in the oven – place it inside.

This oven baking will take around 20 minutes, but you shouldn’t trust our word.

If you have an oven-safe thermometer, stick it inside your rib eye and check the temperature through the oven door. Once it reaches 130F / 55C, you are good to go.

If you have an instant meat probe, we advise checking every 7 minutes or so. You will need to open the oven door to do that, which is fine.

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8. Resting & Cutting

The final step.

Once you got your rib eye to medium-rare, take it out from the oven, covering with tin foil.

Give it 3-4 minutes to calm down – this way you will not let any of delicious juices out, preserving all the flavor inside.

Cur against the grain (i.e. perpendicular to muscle fibers) and enjoy!

—————-

Pro Tip: While steak is being finished in oven, insert the serving plates inside as well. Hot plates will help to keep the steak warm for longer.

Pro Tip #2: Guests are late and you don’t want the steak to cool down? Set the oven to 50C / 120F and insert the plate with the steak on it right inside – it will stay nice and warm, so you don’t need to worry anymore.

—————-

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[ninja-popup ID=2860]Download this ‘How to Cook Rib Eye on Stove & in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

How to cook rib eye steak in pan and oven to medium-rare, so it’s tender and delicious?

Well, you know the answer now. 😉

 

Happy Steaks!

SteakEat

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