There’s nothing like grilling up some good steaks on the barbecue, but we have to deal with the fickle Idaho winds and weather here at the Prepared Pantry, so we’ve had to improvise. You can still get great, juicy steaks when you cook them in the oven, and you don’t have to deal with any of the outdoor factors that you’d have with the grill.
Cooking Steaks on a Rack in the Oven
A Note to Remember: Steaks one-inch or more in thickness use more heat than for burgers, chicken or fish; turn the heat up and move the meat closer to the heating element.
Here’s how to make quick, easy steaks in the oven with little cleanup.
- Line a baking sheet with foil. Set an oven-safe rack on the foil. You should have at least an inch of air space between the rack and pan for circulation.
- Set the oven shelf about five inches from the top element.
- Preheat the oven to 475 or 500 degrees.
- Season the steaks and set them on the rack and place the pan with the rack in the oven.
- Bake for six to eight minutes or until they are done as you like them. Do not turn the meat.
Throw the foil away and brush and wash the rack before any food particles dry on the rack.
You will get very little searing of the meat when you cook your steaks in the oven; however, the meat will be juicy, and searing will not be necessary. If you would like to sear the meat, move it closer to the heating element and turn the meat halfway through the cooking time.
- A chef’s tips on how to cook a steak: The trick to the perfect steak is to seal in the juices early on and get the doneness just right.
- How to know when it’s done cooking: Forget about guessing and use this helpful chart and a kitchen thermometer to know when your food is safe to eat.
- Herb-topped sirloin steaks: Make your steak fancy with a nice garlic and herb topping.
- Teriyaki Steak: This simple yet impressive recipe only requires an overnight marinade to give your steak some extra flavor.
(Updated From May 14, 2014)