That's where our good friend, Chef Andrew Horstmann, comes in. As a graduate of The Chef's Academy and a Sous Chef at The Oceanaire in Indianapolis, he really is a grillmaster, a fishmaster, a steakmaster, and everything in between. Here are his foolproof tips to the perfect oven-cooked steak in under 15 minutes. And honestly, it's even easier than grilling. (Insert another dramatic look.)
How to Cook a Steak in the OvenBy Chef Andy
• Iron Skillet (it should be oven-safe, meaning there shouldn't be rubber or plastic anywhere on the handle) • Tongs • Oven Mitt • Stove • Oven
• 6 oz filets • Salt • Pepper • Olive Oil
• Preheat oven to 400 degrees. • Season steaks on both sides with salt and pepper. Be hefty with the seasoning. • Warm the skillet on the stove on high heat. • Once skillet is hot, drizzle just enough olive oil to cover the surface of the skillet. • Place steak in skillet and leave on one side for 2-4 minutes, until you get a hard sear. It should be rich brown in color, but not black (otherwise known as burnt).
• After one side is seared, flip steaks and place entire skillet immediately into the oven. The hot skillet will continue to sear the uncooked side while in the oven. • Leave steaks in oven for preferred amount of time. See cook times below. • After removing steaks from the oven, let them rest for 2 minutes in the pan. This helps the flavor and juices redistribute themselves throughout the steak. • Place oven-safe plates in the oven for 1-2 minutes before putting steaks on them. Steaks are always better on a hot plate. • Plate it up and serve.
Top It Off
If you want to get a little fancy, throw olive oil, fresh spinach, sliced tomatoes, and Dungeness crab meat into a skillet, and sautee for a few minutes. Spoon this on top of your steaks for a little surf and turf. Serve with feta and rosemary-stuffed mushroom caps.
If you're a first-timer and you really want to do this right, suck it up and use a meat thermometer. They're the easiest way to cook your steaks to the desired temp, especially if you're uncomfortable with touch. Use this temperature chart as a guide.
Also, cook times vary depending on the cut of your steak, so if you're cooking something other than a filet, use this steak-cooking guide.
Here's my rule of thumb:
• For rare, don't bother with the oven. Just sear on both sides on the stove for 2-4 minutes. • For medium-rare, cook steaks 6-8 minutes in the oven. All sides should look cooked, but the steak should still feel squishy (like the palm of your hand). • For medium, cook about 7-10 minutes in the oven. If you poke the steak with your thumb, it'll squish in, but plump back up quickly. • For medium-well, cook 10 minutes. To touch, it will be pretty firm. • For well done, you should just get yourself some chicken.