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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).

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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.

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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 Pan Sear Chuck Roast On Stove Top In 6 Simple Steps

Chuck roast is that ideal comfort food you need once in a while. Wholesome, inexpensive, and thoroughly delicious, it can be cooked in a variety of ways.

Although the meat may seem tough (it comes from the shoulder of the cow), if cooked the right way, it can be quite tender and juicy.

Searing the meat can give it a healthy steak color and add plenty of flavors that you wouldn’t be able to get with cooking it in the oven alone.

To get that meat cooked well, you need to make sure that you cook it slow and allow plenty of time for it to soften. Cooking chuck roast in a slow cooker is an ideal preparation method then.

There are plenty of ways to cook chuck roast and one way is to pan sear the chuck roast.

Here’s all you need to know to whip up a cracking pan seared chuck roast.

Let’s steakeat!

 

Frying Chuck Roast In Skillet

Ingredients:

  1. 3-4 pound big piece of chuck roast meat.
  2. 2 tablespoons cooking oil
  3. Salt and pepper according to taste
  4. 2 medium sized onions, peeled and chopped
  5. 2 carrots, peeled and chopped well
  6. 5 peeled garlic cloves
  7. About 1.5 cup red wine ( optional)

 

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.

Check the steak doneness level and cooking times guidelines.

 

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.

 

While pan searing a chuck roast before cooking it in oven is a good method of handling this type of beef, another 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!

How to Cook Chuck Steak in Slow Cooker & How Long Does It Take?

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how-to-cook-chuck-steak-in-slow-cooker-how-long-does-it-takeWe all know that chuck steak is considered a tough meat to work with.

Its hard texture is owing to the fact that the chuck comes from the shoulder of the cow.

However, if cooked well, this meat yields plenty of flavors and is quite nutritious.

Since I consider myself quite a master chef in cooking the perfect chuck steak in a slow cooker, I will give you all my secret tips.

Don your cooking hat and let’s get started! 😉

 

Slow Cooker Chuck Steak Recipe: How Long Does It Take To Cook Well

In order to cook a chuck steak well, it is always a good idea to braise.

Braising is a good method and it helps to render the meat tender and doesn’t require any sort of marinating.

For new cooks, braising might seem a technical term but actually, it just means cooking by combining two methods.

Normally the meat is seared first and then left to cook in a covered pot in a liquid for some time.

Searing the meat yields a number of benefits.  Not only does it give the meat a healthy color, it also adds tons of flavors and gives a slight crust at the side, which locks in the flavor.

Searing and then slow cooking the meat is thus incorporated in the braising method.

Braising is actually very easy when you use a slow cooker. So without further ado, let’s get cooking:

 

Estimated cooking time: 6-8 hours

Serves 8 – 10 people

 

Ingredients:

  • 4,5 lb chuck steak
  • 3 medium sized carrots
  • 3 medium sweet potatoes, cubed
  • 2 cloves of garlic
  • 2 cups of beef stock
  • 1 cup of red wine
  • Salt and pepper to taste
  • Fresh or dried herbs of your choice (e.g. rosemary)

 

Method For Slow Cooking Chuck Steak

In order to cook a chuck steak in a slow cooker, follow these 6 easy steps:

 

Step 1:  Start pat drying chuck steak with paper towels. Dry surface is much easier to get browned nicely.

 

Step 2: Coat all sides of the chuck steak with salt, pepper and garlic paste.

Sprinkle liberally and make sure you don’t miss any place. You can use fresh or dried herbs to season your chuck steak. These can include thyme or rosemary.

 

Step 3: Take a pan or skillet and lightly brush it with oil. Keep it on medium heat.

When the oil gets hot, place the chuck steak on the pan and sear it until both sides are golden brown. This usually takes about 2- 3 minutes. You can try adding a good knob of organic grass-fed butter inside to help steak browning and flavor.

 

Step 4: Once the chuck steak has been seared, place it in the slow cooker.

Now add vegetables such as carrots, onions, sweet potatoes and celery alongside the chuck steak.  You can use small sweet potatoes whole or cut bigger ones and other vegetables into bite-sized pieces.

 

Step 5: Now add the red wine as well as the beef stock to give your chuck steak a boost of flavor.  Make sure that you pour it in such a way that it covers all the vegetables and the chuck steak.

 

Step 6: Now cover the slow cooker with the lid and allow it to cook for about 6-8 hours at low (or 3-4 on high).

The whole point of cooking the chuck steak in a slow cooker is to allow it to get so tender that the meat falls apart.

You can be assured that the meat is cooked all the way through when you insert the meat thermometer and it shows you a reading of 145 F.

Also, you don’t need to check the meat every hour or so – it will reduce the temperature inside the slow cooker and the cooking time will increase.

After six hours have passed, switch off the slow cooker.

Tip: If you are looking to thicken the dish, bring the slow cooker to ‘high’ and take the lid off to accelerate evaporation. Leave it like that for another 30 minutes.

 

Step 7: Now take the steak out along with the vegetables and put it in a shallow dish. Pour the leftover broth from the slow cooker onto the steak and serve hot.

Chuck steak is truly an inexpensive, nutritious and delicious dish.

If you follow the above-mentioned steps carefully, you will be sure to get a cracking dish that will win laurels for your cooking and earn you the admiration from your loved ones.

Happy cooking!

How to Cook Flat Iron Steak in a Crock Pot (2 Simple Recipes Included)

cook-flat-iron-steak-crock-potCrock pot cooked flat iron steak makes an excellent alternative to conventional broiling, pan frying or grilling.

This guide will explain how to cook flat iron steak in a slow cooker, giving some tips on buying quality beef and recipes to try.

This is what this article looks like:

Part 1: Cooking Flat Iron Steak. What is it and how does it work you can find here.

Part 2: Buying Quality Steak & Cooking Tools. What you need to know to buy perfect steak and slow cooker.

Part 3: Pro Tips & Recipes. Little techniques to make your slow cooking a bit better with some recipes included.

Part 1: Cooking Flat Iron Steak

The idea of slow cooking is simple – get your ingredients ready, put them inside your slow cooker turning it on and then come back hours later.

 

Why Slow Cooking Is Great

Slow cookers cook food slowly and very gently.

This means that connective tissues (i.e. collagen) in cuts such as flat iron steak break down causing sauces to thicken and enrich whilst leaving meat juicy and tender.

It’s not just great from cooking perspective – slow cooking helps to extract gelatin, which is great for a wide spectrum of things, including healing your gut, balancing out meat intake, helping skin get healthy, protecting joints and spine discs (anyone with disc herniation here?) and improving sleep.

 

Slow Cooking Technique: 3 Steps

Here is what I recommend you do every time when cooking flat iron steak in a slow cooker.

 

1. Room Temp & Cut

If you kept your steak in the fridge, take it out and cut it into 1-inch cubes. Wait for 20 minutes till they get to room temperature.

 

2. Sear the Cubes

Add a tablespoon of coconut oil or ghee to skillet and heat it up until it starts gently smoking.

Meantime season the cubes with kosher salt and place them inside the skillet searing for 2 minutes. Make sure your steak cubes are actually being seared instead of boiling – that happens if you put too much at the same time.

 

3. Load Slow Cooker

Once you finished searing the steak, relocate it inside the slow cooker and add the ingredients from the recipe you picked (our recipes are in Part 3). Cook for the time required.

That’s pretty much it! As you can see it’s fairly straight-forward.

Let’s look at how you can buy best quality flat iron steak and cooking tools (including the actual slow cooker).
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