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Steak in the oven
Posted on 4/28/12 at 3:56 pm
Posted on 4/28/12 at 3:56 pm
I'm trying this for the first time tonight, know there have been a couple thread's on Alton Brown's method. But when you try this do you bake, or broil? Trying to get that crust texture on the outside. If you broil, are you still heating it up to 500? Medium rare - 2 minutes on each side?
Any advice and tips or advice is appreciated. Thanks.
Any advice and tips or advice is appreciated. Thanks.
2
Posted on 4/28/12 at 4:11 pm to xXLSUXx
quote:
Any advice and tips or advice is appreciated. Thanks.
Open up the windows and disassemble the smoke alarm. It is a great method to cook a steak though.
Posted on 4/28/12 at 4:14 pm to xXLSUXx
I turn my oven up to 500. Heat up a cast iron skillet to hot as hell, sear both side of steak on stove top, put a pad of butter on top of the steak and then into the over for a couple minutes.
Posted on 4/28/12 at 4:15 pm to Neauxla
quote:
I turn my oven up to 500. Heat up a cast iron skillet to hot as hell, sear both side of steak on stove top, put a pad of butter on top of the steak and then into the over for a couple minutes.
That's the method I use. I sear each side of the steak for about 30 seconds.
This post was edited on 4/28/12 at 4:16 pm
Posted on 4/28/12 at 4:22 pm to Neauxla
I turn on the propane burner outside. Heat up a cast iron skillet to hot as hell (500-600), sear both sides of steak, put a pad of butter on top of the steak and then flip over for a couple minutes.
Posted on 4/28/12 at 5:40 pm to madamsquirrel
This method works well, but I've found doing the whole thing stovetop in the skillet works just as good. High heat and cook each side til you have a good crust. Ditto on opening all the windows.
I'd use the oven if it was a 1 1/2" steak or thicker, but that's just my two cents.
I'd use the oven if it was a 1 1/2" steak or thicker, but that's just my two cents.
Posted on 4/28/12 at 5:52 pm to OldHickory
Do it the opposite way...start it at 275 in the oven until internal temp is 85...then sear 2-3 minutes over med-high heat. 
Posted on 4/28/12 at 8:40 pm to LSUPHILLY72
What's the facination with the oven method? Residential ovens do not get hot enough. Your best choice is to grill it. Learn how to make a proper wood or charcoal fire and you will never eat a better steak. I am a pecan and oak man. I use a mix. Oak ges the temp up and pecan gives it a sweetness that you can not duplicate. Let your wood get white hot and sear on both sides. Move it to the indirect side and let it "finish". I like mine rare to medium rare, Florentine style ( run through a sauté of salt, pepper, mint, basil, garlic and olive oil post sear).
Posted on 4/28/12 at 9:48 pm to michael corleone
Some of us live in apartments with no room for a grill or are often traveling living out of hotels with only an oven to cook.
Posted on 4/28/12 at 10:02 pm to xXLSUXx
i enjoy doing the stove top/oven method. i think it comes out really good. different taste from the grill but very good.
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