Rare Steak Oven Recipe: A Guide To Perfectly Cooked Meat
There’s something about a perfectly cooked steak that’s hard to resist. Juicy, tender, and packed with flavor, a great steak is a meal that’s hard to forget. One of the best ways to achieve this perfectly cooked steak is through oven cooking.
This article is a comprehensive guide on how to cook a rare steak in the oven. We’ll cover everything from food science and selection to cleaning, preparation, tips, and variations. By the end, you’ll have all the knowledge you need to make a restaurant-quality steak, without leaving your home.
Food Science
Before we dive into the recipe and techniques for cooking a rare steak in the oven, it’s important to understand the science behind it. The ideal temperature for cooking steak is between 130°F and 135°F for rare, 140°F and 145°F for medium-rare, and so on. However, steak has layers of connective tissue, fat, and muscle fibers that all cook differently at different temperatures.
Cooking a steak in the oven is a great way to achieve an evenly cooked interior without getting a charred exterior. When cooked properly, your steak should be pink all the way through with a slightly browned crust. Cooking a rare steak in the oven may seem intimidating, but it’s actually quite easy once you get the hang of it.
Selection
Choosing the right cut of meat is crucial when it comes to cooking an exceptional steak. While there are various cuts to choose from, the recommended cuts for cooking a rare steak in the oven are ribeye, tenderloin, or filet mignon.
Ribeye steak is known for its marbling, which makes it flavourful and juicy. Tenderloin, on the other hand, is lean and has a mild taste, but it’s incredibly tender and best for those who prefer a milder steak flavor. Filet mignon is another lean cut with a melt-in-your-mouth texture.
It’s essential to choose high-quality meat that’s been aged for at least 21 days, so it’s tender and packed with flavor. Additionally, the meat should have a bright red color and slightly marbled fat.
Cleaning and Preparation
Before seasoning or cooking, make sure to clean your steak thoroughly. Rinse it under cold water and pat dry with a paper towel. Ensure that you have a clean workspace and cutting board, and wash your hands properly.
Let your steak come to room temperature for about 30-60 minutes before cooking. This will guarantee that it cooks evenly.
Tips for Rare Steak in the Oven
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Preheat your oven to 450°F for best results.
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Season your steak with salt and pepper or your preferred seasoning blend.
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Get a cast-iron skillet, as they are perfect for cooking a steak in the oven. They will be able to withstand high heat without warping.
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Add butter, oil, or both to the skillet and wait for it to get hot enough before cooking.
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Use tongs to move your steak instead of a fork to avoid piercing through the meat and losing its juices.
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Instead of flipping your steak multiple times, only flip it once to get the perfect sear on each side.
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Never overcrowd the pan; give enough spacing between the steaks to ensure even cooking.
Variations
While salt and pepper are a classic and simple seasoning the go-to for many, there are various other seasoning options to try.
For a vibrant flavor, try seasoning your steak with garlic powder, onion powder, and oregano. You could also add a little bit of cumin or smoked paprika for a punch of smoky flavor.
If you like a bit of spice, try coating your steak in a mixture of chili powder, cumin, smoked paprika, and a touch of salt and black pepper.
Doneness Checks
Once your steak is in the oven, it’s essential to keep an eye on it and check the internal temperature regularly. For a rare steak, the internal temperature should be 130°F to 135°F.
It’s crucial to use a meat thermometer to check the internal temperature, inserting it into the thickest part of the steak. If your steak reaches the desired temperature, remove it from the oven and let it rest for about 5-10 minutes. This will guarantee that the juices settle back into the meat, and the result will be a perfectly cooked, tender, and juicy steak.
Recipe for Rare Steak in the Oven
Now let’s get down to business and look at a recipe for a rare steak in the oven.
Ingredients:
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Ribeye/tenderloin/filet mignon steak
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Salt and pepper
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1 tablespoon of olive oil
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1 tablespoon of unsalted butter
Instructions:
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Preheat your oven to 450°F.
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Rinse the steak under cold water and pat it dry with a paper towel.
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Season the steak with salt and pepper or your preferred seasoning blend.
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In a cast-iron skillet, heat the olive oil and butter over medium-high heat until the butter melts.
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Add your steak to the skillet and cook it for 2-3 minutes without flipping it.
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Flip the steak over and cook it for another 2-3 minutes
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Insert your meat thermometer in the thickest part of the steak to check the internal temperature. For a rare steak, the internal temperature should be 130°F to 135°F.
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Remove the skillet from the oven when the steak reaches the desired temperature and let it rest for 5-10 minutes.
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Serve your steak and enjoy!
Overcook and Undercook
Overcooking and undercooking can ruin your steak. It’s crucial to check the internal temperature regularly and adjust the cooking time accordingly.
If your steak comes out overcooked, there are a few things you can do to salvage it. Try slicing it thinly and serving it with a flavorful sauce to add moisture or using it in a sandwich with fresh vegetables.
If your steak comes out undercooked, simply put it back in the oven for a couple of minutes and check the temperature again to avoid overcooking it.
Conclusion
Cooking a rare steak in the oven might seem difficult, but with the right recipe and tools, it’s quintessential. Understanding the food science, selecting the right cut of meat, cleaning and preparing effectively, using the right seasoning, checking doneness, avoiding overcooking and undercooking, and trying out variations can make you bring out the perfect steak out of your oven.
Now you have a comprehensive guide to cooking a rare steak in the oven. Follow the instructions, and you’ll have a flavorful, tender, and juicy steak in no time. Don’t be afraid to try new variations and experiment until you find your perfect taste. You’ll soon have all your friends and family asking for your secret recipe.
Sources
FAQS On Rare Steak Oven Recipe
What Cut Of Steak Is Best For A Rare Steak Oven Recipe?
The best cut of steak for a rare steak oven recipe is a high-quality, well-marbled meat such as ribeye or New York strip. These cuts tend to have the perfect balance of flavor and tenderness, making them ideal for achieving a juicy and tender rare steak.
Should I Marinate The Steak Before Cooking It In The Oven?
Marinating is not necessary for a rare steak oven recipe. The high heat of the oven will quickly sear the exterior of the steak and lock in its juices, resulting in a deliciously flavorful meat. However, if you prefer to marinate your steak, keep in mind that a shorter marinating time (around 30 minutes to an hour) is recommended to prevent the meat from becoming too tenderized.
What Is The Recommended Internal Temperature For A Rare Steak In The Oven?
For a rare steak cooked in the oven, the recommended internal temperature is around 125°F (52°C). This temperature will deliver a perfectly pink and juicy center while also ensuring that the outer portion is seared and flavorful. It is important to use a meat thermometer to accurately monitor the internal temperature.
How Long Should I Cook The Steak In The Oven To Achieve A Rare Doneness?
Cooking times may vary depending on the thickness of the steak and the desired level of rareness. As a general guideline, a 1-inch-thick steak typically requires about 6-8 minutes of cooking time in a preheated oven set to 450°F (232°C). However, it is always recommended to use a meat thermometer to check for the desired internal temperature.
Should I Let The Steak Rest After Taking It Out Of The Oven?
Yes, it is essential to let the steak rest for a few minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak loosely with aluminum foil and let it rest for about 5 minutes before slicing and serving.