How To Cook Steak Medium Rare In The Oven: A Foolproof Guide
Achieving a perfectly cooked, tender, and medium-rare steak in the oven is easier than you think! This method details how to cook steak medium rare in the oven, providing a consistently delicious result using reverse searing and a simple pan-to-oven process.
Why Cook Steak Medium Rare in the Oven?
Cooking steak in the oven, specifically for medium-rare, offers several advantages over traditional stovetop-only methods:
- Consistent Temperature: Ovens provide a more stable and controlled cooking environment, leading to more uniform doneness throughout the steak. This is crucial for achieving the desired medium-rare result.
- Reduced Flare-Ups: Unlike grilling or high-heat stovetop searing, oven cooking minimizes the risk of flare-ups that can char the exterior before the interior reaches the correct temperature.
- Hands-Off Approach: Once the steak is in the oven, you have more time to prepare sides or relax, rather than constantly monitoring and adjusting heat.
- Perfect Sear Possible: Paired with a high-heat sear in a pan, you can get that coveted crust while ensuring a perfect inside temperature using reverse-searing
The Reverse Sear Method Explained
The reverse sear method is particularly well-suited for achieving medium-rare perfection in the oven. It involves slowly bringing the internal temperature of the steak close to the target temperature in a low-temperature oven, followed by a quick, hot sear to develop a flavorful crust. This prevents overcooking and results in a more evenly cooked steak.
Essential Equipment and Ingredients
Before you begin how to cook steak medium rare in the oven, gather these essential items:
- Steak: Choose a thick-cut steak (at least 1.5 inches) like ribeye, New York strip, or filet mignon. Thickness is key for even cooking.
- Oven: Ensure your oven is accurately calibrated.
- Cast Iron Skillet (or Oven-Safe Skillet): A cast iron skillet retains heat exceptionally well, providing a superior sear.
- Meat Thermometer: An instant-read thermometer is crucial for monitoring the internal temperature of the steak.
- Salt and Pepper: Seasoning is essential for flavor.
- High-Heat Oil: Use an oil with a high smoke point, such as avocado oil or grapeseed oil, for searing.
- Optional: Butter, fresh herbs (rosemary, thyme), garlic for basting during the sear.
Step-by-Step Guide: How To Cook Steak Medium Rare In The Oven?
Follow these steps to achieve a perfect medium-rare steak in the oven:
- Prepare the Steak: Pat the steak dry with paper towels. This helps achieve a better sear. Season generously with salt and freshly ground black pepper on all sides.
- Preheat the Oven: Preheat your oven to a low temperature – typically 250°F (120°C).
- Cook in the Oven: Place the seasoned steak on a wire rack set inside a baking sheet. This allows for even air circulation. Cook in the preheated oven until the internal temperature reaches 115°F (46°C) for medium-rare. Use your meat thermometer for accuracy. This step takes approximately 20-40 minutes, depending on the thickness of the steak.
- Sear the Steak: Remove the steak from the oven. Heat a cast iron skillet over high heat until it is smoking hot. Add a high-heat oil to the skillet.
- Sear on the Stovetop: Carefully place the steak in the hot skillet and sear for 1-2 minutes per side, until a deep brown crust forms. If desired, add a knob of butter, fresh herbs, and garlic to the skillet and baste the steak with the melted butter during the searing process.
- Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
- Slice and Serve: Slice the steak against the grain and serve immediately.
Target Internal Temperatures
| Doneness | Internal Temperature ( °F) |
|---|---|
| Rare | 125-130 |
| Medium Rare | 130-135 |
| Medium | 135-145 |
| Medium Well | 145-155 |
| Well Done | 155+ |
Common Mistakes to Avoid
- Under-Seasoning: Don’t be afraid to season your steak generously. Salt is crucial for flavor.
- Not Patting Dry: Excess moisture on the surface of the steak will inhibit searing.
- Overcrowding the Pan: Sear the steak one at a time to maintain high heat.
- Not Resting the Steak: Resting is essential for retaining moisture and ensuring a tender steak.
- Incorrect Internal Temperature: Using a reliable meat thermometer will guarantee you do not overcook your steak.
FAQ: How do I know if my oven temperature is accurate?
It’s a good idea to test your oven’s accuracy with an oven thermometer. If the temperature is off, you may need to adjust the oven’s settings or consider having it professionally calibrated. This is especially important for consistent medium-rare results.
FAQ: Can I use a different type of steak?
Yes, you can use different cuts of steak for this method. However, thicker cuts generally work best, such as ribeye, New York strip, filet mignon, or sirloin. Thinner steaks are more prone to overcooking in the oven.
FAQ: What if I don’t have a cast iron skillet?
If you don’t have a cast iron skillet, you can use any oven-safe skillet that can withstand high heat. Stainless steel is a good alternative. Avoid using non-stick pans for searing, as they may not be able to withstand the high heat required.
FAQ: How long should I rest the steak?
Ideally, you should rest the steak for at least 10 minutes. A longer resting period (up to 15-20 minutes) is even better. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
FAQ: Can I use this method for multiple steaks at once?
Yes, you can cook multiple steaks simultaneously, but ensure they are not touching each other on the baking sheet. You may need to adjust the cooking time slightly depending on the number of steaks and their thickness. Also, make sure you sear them in batches to avoid overcrowding the pan.
FAQ: What is the best oil to use for searing?
Use an oil with a high smoke point, such as avocado oil, grapeseed oil, or canola oil. These oils can withstand high heat without burning or producing undesirable flavors.
FAQ: What do I do if my steak is too rare?
If your steak is too rare, you can return it to the oven for a few more minutes or sear it for a bit longer in the skillet. Use your meat thermometer to monitor the internal temperature.
FAQ: What if my steak is too well-done?
Unfortunately, if your steak is overcooked, there’s no way to reverse the process. Be extra careful with monitoring the internal temperature and make sure you use a meat thermometer to avoid overcooking.
FAQ: Can I use this method on frozen steaks?
It is highly recommended that your steak be fully thawed before cooking using this method. Otherwise, the inside won’t cook evenly.
FAQ: Do I need to flip the steak in the oven?
Flipping the steak is generally not necessary when using the reverse sear method. The oven provides even heat, so the steak should cook uniformly without flipping.
FAQ: How do I add extra flavor during the searing process?
You can add extra flavor by basting the steak with melted butter, fresh herbs (rosemary, thyme), and garlic during the searing process. This infuses the steak with aromatic flavors and creates a delicious crust.
FAQ: What are the ideal side dishes to serve with medium-rare steak?
Many side dishes pair well with medium-rare steak. Roasted vegetables (asparagus, Brussels sprouts, potatoes), mashed potatoes, creamed spinach, and a simple salad are all excellent choices.