Cooking a Steak in the Oven Without Searing

If you like steak, you’re probably acquainted with the concept of searing. Every recipe claims that this is required to achieve that crunchy, crispy outside coating on the steak for a better flavor. The most common way is to sear the steak on a cast-iron pan over the stove before baking it.

But what if this is too time-consuming for you, or you can’t afford the additional time necessary to sear the steak before cooking it in the oven? You can still cook a wonderful steak in the oven without first preparing it on the burner!

Why Do You Sear Steak?

Beef cuts for steak are known for their fat marbling, which results in luscious interiors when cooked. As a result, several recipes recommend searing the steak before continuing to cook it so that the fluids stay contained in the flesh. After you sear the steak, the exterior surface becomes crispy, giving it a firm look and a delightful crunchiness to each mouthful. And the best technique to get this degree of doneness is to cook the steak on a hot cast-iron pan over a stove fire.

Tips for Cooking Steak without Stovetop Searing

While we’ve grown to like the concept of searing steak on the stovetop before baking it, we admit that it may be tiresome at times. As a result, you may consider these techniques of cooking the steaks just in the oven. The thickness of the steak influences how you’ll accomplish this, so think about how to cook both thick and thin steaks separately.

For Thin Steaks

When it comes to cuts like flank or skirt steak, utilizing the oven alone to cook the meat is a simple way. And, depending on how well done you want it, you’ll cook it even quicker. You want to broil the steak because it gets so hot that it roasts the steak without the need to sear it. And the procedure is easy to follow;

1. Preheat the broiler while the steak is cooling at room temperature. Season the steak with olive oil, black pepper, and kosher salt after 45 minutes.
2. Place the steak on a baking pan lined with foil. Next, place the sheet 4 inches below the heating element beneath the broiler. After 6 minutes, flip the steak over and cook for another 6 minutes.
3. Remove the steak 5F below the desired doneness degree and let it aside for 5 to 10 minutes before cutting.

For Thick Steaks

Cooking bigger portions in the oven, such as filet mignon, ribeye, and porterhouse, requires a different procedure. These steaks are larger and, in most cases, more costly, so you want to take additional precautions to get the greatest outcomes. Here’s how to go about it:

1. Let the steak to come to room temperature before patting it dry with a paper towel. Season with salt, pepper, and olive oil to taste.
2. Preheat the oven to 400 degrees Fahrenheit and set a cast-iron pan in it to heat. Remove the skillet from the heat and add the meat to it. Let approximately 3 minutes on each side to sear. This method produces a lovely crust without the need for a stovetop sear.
3. Return the pan to the oven and top the steak with some butter. Let it to cook until it achieves the desired level of doneness.
4. Take the steak from the oven and allow it to rest for 5 to 10 minutes before carving.

Checking Doneness Temperature for Steaks

A meat thermometer would be useful for determining the doneness temperature of your steak in the oven. This condition is determined by the thickness of the steak. As a result, check these temperatures to see whether your steak is done;

Thin Steak

• 120-130 degrees Fahrenheit for uncommon (3-4 minutes)
• 140-150 degrees Fahrenheit for medium (5 minutes)
• 160-170 degrees Fahrenheit for nicely done (6-7 minutes)

Thick steak

• 120-130 degrees Fahrenheit for uncommon (9-11 minutes)
• 140-150 degrees Fahrenheit for medium (13-16 minutes)
• 160-170 degrees Fahrenheit for nicely done (20-24 minutes)

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