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How To Sear Steak On Stove And Then Bake It In Oven

Last Updated on by SteakEat

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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.

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