Any leftover moisture turns to steam when the steak is heated, preventing it from cooking evenly.
Season the steak with salt only if you can wait 40 minutes or plan on cooking the steak right away. Adding the salt at the wrong time can prevent you from getting a good sear on the meat.
For Montreal steak seasoning, combine salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, thyme, dill, and coriander. [3] X Research source A Tex-Mex rub can be made by combining black pepper, ancho chili powder, cumin, paprika, mustard, coriander, oregano, and lime zest. [4] X Research source Combine Hoisin, sriracha, toasted sesame oil, garlic, scallions, and white vinegar for a spicy Asian-inspired marinade. [5] X Research source
If the steak feels moist after you let it rest, pat it dry with paper towels before cooking it. This can happen when you don’t give it enough time to absorb the salt.
If you want to, you can leave a skillet in the oven to heat up, then move it onto the stovetop when you’re ready to sear the steak.
You can also sear the steak in butter. Butter begins smoking at a lower temperature than olive oil, so keep a close eye on it! Another way to sear the steak is to spray or rub it with oil, then drop it into a heated pan. An oven-safe pan doesn’t have a non-stick coating or rubber on the handle. If you don’t have a good pan, sear the steak in a regular frying pan, then transfer it to a baking tray.
A thick 2 1⁄2 in (6. 4 cm) cut that weighs about 1 1⁄2 lb (0. 68 kg) can take up to 4 minutes per side to brown. Cooking thinner cuts this long will turn them into rubber, so keep an eye on your steak. The temperature of the pan, your stove, and the meat’s dryness can also affect the searing time. Searing the steak creates a Maillard reaction—this gives the meat a lot of flavor and creates a dark color on the outside of your steak.
The smaller sides may turn a crispy brown a lot faster than you expect. If they look done before 2 minutes are up, don’t wait to turn the steak over.
If you like your steak juicier and on the rare side, the cooking time will be closer to 5 minutes. If you like it a little drier and chewier, cooking may take between 10 and 15 minutes. The cooking time depends on your oven’s heat setting and the size of your meat. Be careful to avoid overcooking thinner cuts or smaller steaks.
For a rare consistency, take the steak out when it is around 125 °F (52 °C). To cook a medium rare steak, remove it from the oven when it reaches 130 °F (54 °C), Cook a medium steak to 140 °F (60 °C) before removing it from the oven. For a medium well consistency, remove the steak when it reaches 145 °F (63 °C). To cook a well done steak, leave it in the oven until it reaches 155 °F (68 °C).
You can loosely cover the steak in foil to keep it warm. This isn’t necessary, and some people don’t like how soft it can make the outer sear. [15] X Research source For extra flavoring, rub the steak with 1 tablespoon (14. 18 g) of butter and add salt if you didn’t earlier.
The way you cut the meat matters. Your steak will taste much better if you cut across the grain. You’ve come this far, so you might as well put on the finishing touches.
Cooked steak can be stored in a sealed container in the freezer. It will last about 3 months. After 3 months, the quality starts to degrade, so try to use it before then.
