Dry Heat: Finishing Steak in a Hot Oven After Searing
Achieving the perfect steak is an art that combines precision and patience. One method that's gaining popularity among home cooks is finishing a seared steak in a hot oven. This technique capitalizes on the initial sear to create a flavorful crust while using the oven's dry heat to gently cook the steak to the desired doneness. It's a method that bridges the gap between restaurant-quality steaks and home cooking, ensuring even cooking and a juicy interior. The sear locks in flavor through the Maillard reaction, where amino acids and sugars in the steak's surface create complex flavors when exposed to high heat. After searing, transferring the steak to a hot oven allows for controlled cooking, ensuring that the inside reaches your preferred level of doneness without overcooking the exterior. This approach is particularly useful for thicker cuts, where maintaining a perfect crust while cooking the center can be challenging. With a few simple steps, you can master this technique and elevate your steak game at home.
Notes
The science behind finishing a steak in the oven lies in the oven's ability to provide even, dry heat that gently cooks the steak without the risk of scorching the exterior. A common mistake is overcrowding the skillet during searing, which can lead to steaming rather than searing. Always ensure your skillet is hot enough before adding the steak. Safety is key when handling hot skillets and ovens, so use oven mitts and caution. For make-ahead, cook the steak to a lower temperature and finish cooking it when ready to serve. Store any leftovers in the fridge for up to 3 days, though steak is best enjoyed fresh.
Steps
- 1 Preheat oven to 400°F.
- 2 Pat the steak dry with paper towels.
- 3 Season the steak generously with salt and pepper.
- 4 Heat a heavy skillet over high heat until very hot.
- 5 Add oil to the skillet and swirl to coat.
- 6 Sear the steak for 2-3 minutes per side until a browned crust forms.
- 7 Transfer the seared steak to a wire rack placed over a baking sheet.
- 8 Place the steak in the preheated oven.
- 9 Cook in the oven for 6-10 minutes, depending on thickness and desired doneness.
- 10 Check the internal temperature with a meat thermometer.
- 11 Remove the steak when it reaches 5°F below your target temperature.
- 12 Let the steak rest for 10 minutes before slicing.
- 13 Serve and enjoy your perfectly finished steak.
Ingredients to explore
Arborio Rice
Arborio rice is a short-grain Italian rice variety renowned for its use in risotto. Originating from the Po Valley in Northern Italy, it is a staple in Italian cuisine. Its flavor is mild and nutty, with a pleasant creamy texture when cooked due to its high amylopectin content, which releases starch and creates a velvety consistency. The grains remain plump and firm to the bite, offering a satisfying chewiness. In cooking, Arborio rice excels at absorbing flavors from broths and seasonings while maintaining its shape, making it ideal for dishes that require both creaminess and structure.
Anaheim Peppers
Anaheim peppers are a mild chili pepper variety named after Anaheim, California, where they were first cultivated commercially. Originating from the New Mexico region, these peppers are celebrated for their versatility and gentle heat. They possess a flavor that is mildly sweet with a subtle tang, and a pleasant vegetal note reminiscent of green bell peppers, but with a hint of spice. Their texture is firm and crisp when fresh, becoming tender and slightly smoky when roasted or cooked. In cooking, Anaheim peppers behave well across a range of techniques, from grilling and roasting to stuffing and sautéing, contributing a nuanced depth without overwhelming other ingredients with heat.
Recipes to try
Sweet Potato, Sausage, and Egg Breakfast Hash
Rustic and hearty, this breakfast hash is a symphony of smoky sausage, tender sweet potatoes, and perfectly cooked eggs.
Smoky Sweet Potato and Black Bean Stew
Hearty and deeply flavorful, this stew is a comforting hug in a bowl with smoky spices and tender sweet potatoes.