Salt brings out flavor, people-don't be shy. Rub some olive oil onto meat, then use plenty of salt-more than you think you need. When you're cooking something like a skirt steak under the broiler, the hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat. You can either stick the skillet in the oven while it's preheating, or simply heat it up on the stovetop over a flame.
If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. I f you're using a skillet, get it HOT. For thinner steaks, like flank and skirt, you're better off just using the broiler. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. Cold meat will seize in a hot environment. (Flip it on the sheet pan halfway through.) Top Tip: Your steak will continue to cook while resting, so air on the side of caution. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. How long does it take to cook steak in the oven?įor thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop.
Never tried it? Follow our top tips for cooking a perfect steak in the oven, no matter the cut. In under an hour, you can serve up a delicious steak dinner-no firing up the grill required. For many cuts-skirt, flank, ribeye, and even filet mignon-the oven is just as valuable. For a romantic date night dinner right at home, you can rely on your oven to get the job done. If you're looking to make a perfectly-cooked steak dinner right at home, we're here to dispel the myth: grilling isn't your only option.
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