Sizzling Steaks At Home: The Ultimate Guide to Cooking Steak on the Stove or Oven

Elevate your culinary skills and indulge in the delectable art of cooking a perfect steak using both the stove and oven. This comprehensive guide will provide you with step-by-step instructions, expert tips, and foolproof techniques to achieve a mouthwatering steak that will impress your taste buds and leave you craving for more.

Selecting the Perfect Steak

The journey to a succulent steak begins with choosing the right cut. Consider the following factors:

• Cut: Opt for cuts with good marbling, such as ribeye, strip, or tenderloin.
• Thickness: 1-1.5 inches thick ensures even cooking and prevents overcooking.
• Quality: Choose steak graded USDA Prime or Choice for optimal tenderness and flavor.

Seasoning and Preparation

Before hitting the heat, season your steak generously with salt and black pepper. For an extra burst of flavor, add herbs and spices like thyme, rosemary, or garlic powder. Allow the steak to rest at room temperature for 30 minutes before cooking to promote even cooking.

Searing on the Stove

• Heat your pan: Preheat a cast-iron or stainless steel pan over high heat.
• Add oil: Drizzle a thin layer of high smoke point oil, such as grapeseed or canola oil.
• Sear the steak: Place the steak in the pan and sear for 2-3 minutes per side, or until a golden-brown crust forms.

Roasting in the Oven

• Preheat the oven: Heat your oven to 400°F (200°C).
• Transfer the steak: Remove the steak from the pan and place it on a wire rack set over a baking sheet.
• Roast the steak: Cook for 5-7 minutes per side for medium-rare, 7-9 minutes per side for medium, or 9-11 minutes per side for medium-well.

Resting and Slicing

• Rest the steak: Once cooked to your desired doneness, remove the steak from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a tender and juicy steak.
• Slice thinly: Use a sharp knife to thinly slice the steak against the grain for maximum tenderness.

Serving Suggestions

Complement your perfectly cooked steak with the following accompaniments:

• Sides: Mashed potatoes, grilled vegetables, or roasted asparagus.
• Sauce: Bearnaise sauce, chimichurri, or red wine reduction.
• Drinks: Cabernet Sauvignon, Pinot Noir, or a crisp lager.

Tips and Tricks

• Use a meat thermometer: Ensure accuracy by using a meat thermometer to check the internal temperature of the steak.
• Don’t overcrowd the pan: Sear the steak in a single layer to prevent steaming and uneven cooking.
• Flip the steak frequently: Flip the steak every 30-60 seconds during searing to achieve an even crust.
• Let the steak rest before cutting: Allow the steak to rest for at least 10 minutes before slicing to prevent the juices from escaping.

Troubleshooting

• Steak is tough: Overcooked steak can become tough. Use a meat thermometer to ensure doneness and avoid overcooking.
• Steak is dry: Insufficient marbling or overcooking can result in a dry steak. Choose well-marbled cuts and cook to the desired doneness.
• Steak is burnt: High heat or overcrowding can cause the steak to burn. Adjust the heat accordingly and sear the steak in a single layer.

Top Questions Asked

1. What is the best steak for cooking on the stove and in the oven?

• Ribeye, strip, or tenderloin are excellent choices due to their marbling and tenderness.

2. How long should I sear the steak on the stove?

• Sear for 2-3 minutes per side for a golden-brown crust.

3. What temperature should I roast the steak in the oven?

• Preheat the oven to 400°F (200°C) for optimal cooking.

4. How can I check if the steak is cooked to my desired doneness?

• Use a meat thermometer to measure the internal temperature.

5. Why is it important to let the steak rest before slicing?

• Resting allows the juices to redistribute, resulting in a tender and juicy steak.