Cooking steak in the oven offers a fantastic way to achieve a beautifully browned crust and a perfectly cooked interior, especially when you’re aiming for consistent results. While searing in a pan is popular, oven cooking, particularly at 180°C (350°F), provides a gentler, more controlled heat that can be incredibly forgiving, especially for thicker cuts. This comprehensive guide will explore everything you need to know about cooking steak in the oven at this temperature, from preparation to achieving your desired level of doneness.
Understanding the Oven-Baking Method for Steak
The oven-baking method involves initially searing the steak on the stovetop to develop a rich, flavorful crust, then transferring it to a preheated oven to finish cooking to the desired internal temperature. The oven’s consistent heat ensures even cooking, minimizing the risk of overcooking the exterior while leaving the center raw.
Why Choose 180°C (350°F)?
180°C (350°F) is often considered an ideal temperature for oven-baking steak due to its balance. It’s hot enough to continue browning the steak without causing it to dry out too quickly, while still providing a moderate and consistent cooking environment. This temperature allows for greater control over the final doneness, especially when using a meat thermometer.
Preparing Your Steak for Oven Cooking
Proper preparation is crucial for a successful oven-baked steak. This involves selecting the right cut, thawing it correctly, and seasoning it effectively.
Choosing the Right Cut
Certain cuts of steak are better suited for oven cooking than others. Thicker cuts, such as ribeye, New York strip, sirloin, and filet mignon, tend to perform best because they can withstand the oven’s heat without becoming overly dry. Thinner steaks are better suited for pan-searing.
Thawing and Tempering the Steak
Always thaw your steak completely before cooking. The best method is to thaw it in the refrigerator overnight. This ensures even cooking. Avoid thawing at room temperature, as this can encourage bacterial growth. Once thawed, let the steak sit at room temperature for about 30-60 minutes before cooking. This process, called tempering, helps the steak cook more evenly because the internal temperature is closer to the cooking temperature.
Seasoning for Maximum Flavor
Generous seasoning is essential for a delicious steak. Kosher salt and freshly ground black pepper are the basics, but feel free to experiment with other flavors. Garlic powder, onion powder, paprika, and dried herbs like thyme or rosemary can add depth and complexity. Season the steak liberally on all sides at least 30 minutes before cooking, or even up to a few hours beforehand. This allows the salt to penetrate the meat, enhancing its flavor and moisture retention.
The Searing Process: Creating a Perfect Crust
Searing the steak before oven baking is crucial for developing a flavorful crust and enhancing the overall taste and texture.
Selecting the Right Pan and Oil
Use a heavy-bottomed skillet, preferably cast iron or stainless steel, for searing. These pans retain heat well and distribute it evenly. Avoid non-stick pans, as they don’t typically get hot enough for a good sear. Choose a high-smoke-point oil, such as canola oil, avocado oil, or grapeseed oil. These oils can withstand high heat without burning.
Achieving the Perfect Sear
Heat the pan over high heat until it’s smoking hot. Add the oil and let it shimmer. Carefully place the steak in the hot pan, ensuring it doesn’t overcrowd the pan. Sear for 2-3 minutes per side, pressing down gently to ensure good contact with the pan. You’re looking for a deep brown, crispy crust. Don’t move the steak around too much, as this will prevent it from developing a good sear.
Oven Cooking Times and Temperatures: Achieving Desired Doneness
Once the steak is seared, it’s time to transfer it to the preheated oven to finish cooking. The cooking time will depend on the thickness of the steak and your desired level of doneness.
Using a Meat Thermometer
The most accurate way to determine the doneness of your steak is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. Refer to the following internal temperature guidelines:
- Rare: 52-54°C (125-130°F)
- Medium-Rare: 54-57°C (130-135°F)
- Medium: 60-63°C (140-145°F)
- Medium-Well: 65-68°C (150-155°F)
- Well-Done: 71°C (160°F) and above
Estimating Cooking Times
While a meat thermometer is the most reliable method, here’s a general guideline for cooking times at 180°C (350°F) after searing:
- 1-inch thick steak: Approximately 8-10 minutes for medium-rare.
- 1.5-inch thick steak: Approximately 12-15 minutes for medium-rare.
- 2-inch thick steak: Approximately 15-20 minutes for medium-rare.
Remember, these are just estimates. Always use a meat thermometer to ensure accuracy. Factors like the steak’s initial temperature and the accuracy of your oven can affect cooking times.
Example Cooking Time Table
To provide a more concrete reference, here’s a table illustrating estimated cooking times for various steak thicknesses at 180°C (350°F), assuming a pre-seared steak. These times are approximate and should always be verified with a meat thermometer.
| Steak Thickness | Rare (52-54°C/125-130°F) | Medium-Rare (54-57°C/130-135°F) | Medium (60-63°C/140-145°F) | Medium-Well (65-68°C/150-155°F) | Well-Done (71°C+/160°F+) |
|---|---|---|---|---|---|
| 1 inch | 6-8 minutes | 8-10 minutes | 10-12 minutes | 12-14 minutes | 14-16 minutes |
| 1.5 inches | 10-12 minutes | 12-15 minutes | 15-18 minutes | 18-21 minutes | 21-24 minutes |
| 2 inches | 12-15 minutes | 15-20 minutes | 20-25 minutes | 25-30 minutes | 30-35 minutes |
Resting the Steak: A Crucial Step
Resting the steak after cooking is just as important as the cooking process itself.
Why Resting is Essential
Resting allows the juices inside the steak to redistribute evenly throughout the meat. When the steak is heated, the juices are forced towards the center. If you cut into the steak immediately after cooking, these juices will run out, resulting in a dry and less flavorful steak.
How to Rest the Steak
Remove the steak from the oven and place it on a cutting board. Tent it loosely with foil. Let it rest for at least 5-10 minutes, or even longer for thicker cuts. The internal temperature of the steak will continue to rise slightly during resting, so keep that in mind when determining your desired doneness.
Tips and Tricks for Perfect Oven-Baked Steak
Here are some additional tips and tricks to help you achieve steak perfection in the oven:
-
Don’t overcrowd the pan: When searing, make sure the steak has enough space in the pan. Overcrowding will lower the pan’s temperature and prevent a good sear. Cook in batches if necessary.
-
Use an oven-safe skillet: If possible, use a skillet that can go directly from the stovetop to the oven. This eliminates the need to transfer the steak and helps retain heat. Cast iron skillets are ideal for this purpose.
-
Consider a reverse sear: For very thick steaks, you might want to try the reverse sear method. This involves cooking the steak in a low oven (around 120°C/250°F) until it’s almost to your desired doneness, then searing it in a hot pan for a short period to develop the crust. This method can result in a more evenly cooked steak.
-
Add aromatics: While the steak is in the oven, you can add aromatics to the pan, such as sprigs of rosemary, thyme, or garlic cloves. These will infuse the steak with subtle flavors.
-
Basting with butter: During the last few minutes of cooking, you can baste the steak with melted butter. This will add richness and flavor. You can also add herbs and garlic to the butter for even more flavor.
Serving and Enjoying Your Oven-Baked Steak
Once the steak has rested, it’s time to slice and serve it.
Slicing Against the Grain
Always slice the steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.
Serving Suggestions
Oven-baked steak is a versatile dish that can be paired with a variety of sides. Classic pairings include roasted vegetables, mashed potatoes, steamed asparagus, and a simple salad. You can also top the steak with a flavorful sauce, such as Béarnaise sauce, chimichurri, or a red wine reduction.
Storing Leftovers
If you have any leftover steak, store it in an airtight container in the refrigerator. It will keep for 3-4 days. Reheat the steak gently in a skillet over low heat or in the oven at a low temperature to prevent it from drying out.
Cooking steak in the oven at 180°C (350°F) is a reliable and effective method for achieving delicious, restaurant-quality results. By following these guidelines and using a meat thermometer, you can consistently cook steak to your desired level of doneness. Remember that practice makes perfect, so don’t be afraid to experiment and adjust the cooking times to suit your preferences and your oven.
What type of steak is best suited for oven cooking at 180°C?
Thicker cuts of steak, such as ribeye, New York strip, or sirloin, generally benefit most from oven cooking at 180°C. This temperature allows for even cooking throughout the steak without excessively searing the outside too quickly, which is crucial for achieving your desired level of doneness without a burnt crust. Choose steaks that are at least 1.5 inches thick for optimal results using this method.
Thinner steaks, on the other hand, may overcook in the oven before achieving sufficient browning. If you’re opting for a thinner cut, consider searing it in a hot pan first before finishing it in the oven for a short period. This approach helps develop a flavorful crust while ensuring the inside is cooked to your liking without becoming dry and tough.
How long should I cook a steak at 180°C for medium-rare doneness?
For a medium-rare steak at 180°C, the cooking time will vary depending on the thickness of the cut. A 1.5-inch thick steak will generally require approximately 12-15 minutes in the oven. However, the most accurate way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone.
For medium-rare, aim for an internal temperature of 54-57°C (130-135°F). Remember that the steak will continue to cook slightly after being removed from the oven, a process known as carryover cooking. It’s best to remove the steak when it’s a few degrees below your target temperature and let it rest for at least 5-10 minutes before slicing and serving.
Do I need to sear the steak before or after oven cooking at 180°C?
Searing the steak before oven cooking, known as a reverse sear, is highly recommended for achieving a beautiful crust and even cooking. This involves searing the steak in a hot pan on all sides before placing it in the oven. The initial sear creates the Maillard reaction, developing complex flavors and a desirable texture.
While searing after oven cooking is an option, it can sometimes lead to an overcooked interior. By searing first, you lock in the juices and create a flavorful crust without exposing the steak to prolonged high heat after it’s reached its desired internal temperature. Just ensure the pan is properly heated before placing the steak to sear.
What internal temperature should I aim for when cooking steak at 180°C for different levels of doneness?
Understanding target internal temperatures is crucial for achieving your desired level of doneness. For rare, aim for 49-52°C (120-125°F). Medium-rare should reach 54-57°C (130-135°F). Medium requires 60-63°C (140-145°F), and medium-well calls for 66-68°C (150-155°F). For well-done, the internal temperature should reach 71°C (160°F) or higher.
Remember that these temperatures are just guidelines, and personal preference can play a role. Using a reliable meat thermometer is essential for accuracy. Always allow the steak to rest for several minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful final product. Carryover cooking will also increase the temperature a few degrees during resting.
Should I add any oil or seasoning to the steak before oven cooking at 180°C?
Yes, it’s essential to season the steak generously before cooking. A simple combination of salt and freshly ground black pepper is a great starting point. Consider adding other seasonings like garlic powder, onion powder, or paprika to enhance the flavor profile. Ensure the seasoning is evenly distributed across the entire surface of the steak.
A light coating of oil, such as olive oil or vegetable oil, is also recommended. This helps the steak brown properly during the initial sear and prevents it from sticking to the pan. Pat the steak dry with paper towels before applying the oil and seasoning, as this will promote a better sear and allow the spices to adhere more effectively.
How do I know when the steak is perfectly cooked in the oven at 180°C without a meat thermometer?
While a meat thermometer is the most reliable method, you can use the touch test to estimate doneness. Gently press the center of the steak with your finger. A rare steak will feel very soft and yielding, similar to the fleshy area between your thumb and forefinger when your hand is relaxed. As the steak cooks, it will become firmer.
A medium-rare steak will feel slightly springy, similar to when you touch the same area with your thumb and forefinger gently touching. Medium will feel firmer, like touching the area with your middle finger lightly touching your thumb. Medium-well will feel even firmer, similar to your ring finger and thumb touching. A well-done steak will feel very firm, almost hard, like touching the same area with your pinky and thumb touching. Remember, this method requires practice and experience to perfect, so a thermometer is always recommended for consistent results.
What kind of pan is best to use when cooking steak in the oven at 180°C?
An oven-safe skillet, preferably cast iron, is the ideal choice for cooking steak in the oven at 180°C. Cast iron retains heat exceptionally well, ensuring even cooking and creating a beautiful sear. Its durability and versatility make it perfect for transferring directly from the stovetop to the oven. Other oven-safe skillets, such as stainless steel, can also be used, but they may not retain heat as effectively as cast iron.
Avoid using pans with plastic handles, as they may melt or become damaged in the oven. If you don’t have an oven-safe skillet, you can sear the steak in a regular pan on the stovetop and then transfer it to a baking sheet lined with a wire rack for the oven cooking portion. This allows for better air circulation and prevents the steak from sitting in its own juices, which can hinder browning.