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
00 Pizza Flour
00 pizza flour is a finely milled Italian flour prized for its versatility in creating authentic Neapolitan-style pizza crusts. Originating from Italy, it is milled to a very fine consistency, which is reflected in its name, 'doppio zero,' indicating its fine grind. This flour has a balanced flavor profile, offering a mild, slightly sweet taste with a subtle nuttiness. Its texture is silky and smooth, contributing to a tender yet chewy crust when used in pizza making. In cooking, 00 pizza flour is known for its ability to hydrate quickly and develop a desirable gluten structure, resulting in a light and airy crust that can withstand high-heat cooking without becoming overly crispy or hard.
Alfredo Sauce
Creamy, rich, and utterly indulgent, Alfredo sauce is a dreamy blend of butter, heavy cream, and Parmesan cheese. Its velvety texture and savory depth make it a beloved staple in Italian-American cuisine.
Recipes to try
Tomato Basil Parmesan Farro Risotto
Creamy farro risotto kissed with fresh basil and sun-ripened tomatoes, topped with a generous sprinkle of Parmesan.
Sausage, Egg, and Cheese Croissant Pockets
Buttery croissants envelop a warm, savory trio of sausage, fluffy scrambled eggs, and melty cheese for a breakfast pocket that's pure bliss.