How to Cook Steak in the Oven

how to cook steak tips in the oven

Whether you're making a romantic dinner or a casual meal for friends and family, steaks are always a delightful entree. Broiling them in the oven makes steak -- including this flavorful Herbed Steaks with Horseradish recipe -- super quick and fuss-free to prepare. Follow these steps to bake it right.

Choose the Right Cut of Beef

Here are some good types of steak for broiling:

-- Rib eye

Tip: For melt-in-your-mouth texture, look for steaks that are bright red with abundant marbling (stripes of fat in the meat).

Step 1: Pat the steaks dry

Use a paper towel to dry off each steak. Because surface wetness will delay a good sear, remove excess moisture to allow the steak to brown ideally.

Step 2: Measure the steaks' thickness

One-inch-thick steaks are ideal for broiling. If your steaks are slightly thicker or thinner, you will need to adjust the cooking time accordingly (longer for thicker steaks, shorter for thinner steaks).

Step 3: Preheat oven broiler

-- Before turning the broiler on, position a broiler pan with a rack

on the top rack of your oven so the steaks will be about 4 inches from the heat.

Step 4: Season the steaks

Step 5: Broil the steaks

-- Ask the people you are serving how they like their steaks cooked. Steaks for those who like their meat well-done should go under the broiler a few minutes before the steaks for those who like their meat rare to medium.

-- Place the steaks on the unheated rack of the broiler pan.

-- For 1-inch steaks cooked to medium doneness, broil the steaks for about 15 minutes, turning once halfway through cooking time. Allow less time for rare steaks and more time for well-done steaks.

Step 6: Let the steaks rest

Let the meat rest for a few minutes after cooking. This allows the juices to redistribute from the interior of the steak and keeps the juices from escaping once the meat is cut.

Tip: If you are slicing the steaks before serving, be sure to cut them perpendicular to the meat's grain for the most tender slices.

Source: www.bhg.com

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