BAKE STEAK OVEN RECIPES

OVEN BAKED RIB EYE STEAK | JUST A PINCH RECIPES

Oven Baked Rib Eye Steak | Just A Pinch Recipes image

At most of the restaurants that I worked at we always finished out steaks in the oven. We’d use the grill to get those nice looking grill marks, and then stick it, pan and all into the oven at a set temperature. With the constant temperature, you were always assured of a perfectly done steak, every time. This recipe uses a rib eye steak, which I think gives you the best combination of good marbling, tenderness, and flavor; although feel free to experiment with other cuts. Thickness of the steak; however, is very important… a minimum of one inch. Well, you ready… Let’s get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef

Prep Time 40 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 pound(s) rib eye steak, 1 inch thick, get one from your butcher
1-2 teaspoon(s) steak spices, more on this later
- black pepper, freshly ground, to taste
- kosher salt, to taste
3 tablespoon(s) olive oil, extra virgin, divided
2 tablespoon(s) sweet butter, unsalted
10 ounce(s) white button mushrooms, cleaned, and stems removed

Steps:

Chef’s Note: Although I am recommending a rib eye steak, the photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
Thinly slice the mushrooms.
Add the mushrooms to a bowl; combine with 2 tablespoons of the olive oil, and salt and pepper, to taste. Reserve.
Pat the steak dry with a few paper towels.
Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil, and then sprinkle with the salt, pepper, and any additional spices you might want to add.
Turn the steak over, and repeat on the other side.
Chef’s Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
Chef’s Tip: If you’re adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook.
Place a rack in the middle position, and preheat the oven to 410f (210c).
Chef’s Tip: The pan will be up to heat when a drop of water dances around the pan, and quickly evaporates.
Add the mushrooms, and sauté for about two minutes.
Push the mushrooms to either side of the pan, and place the steak in the middle.
Allow the steak to cook in the pan, for 3 to 4 minutes.
Chef’s Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it’s developing an excellent crust.
Flip the steak over, and then take off the fire.
Quickly move the mushrooms to the top of the steak, and then add the two tablespoons of butter.
Add the pan to the preheated oven, and then cook until reaching desired doneness.
Chef’s Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes  Rare 5-6 minutes  Medium Rare 6-8 minutes  Medium 7-10 minutes  Well done… Not in my Kitchen (you’re on your own)
Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan), before cutting. Be careful, that pan and that handle are super hot.
Chef’s Note: Resting a steak, allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon, all the juices will spill out onto your cutting board, and I HATE it when that happens.
Serve with some good mash potatoes, and/or veggie of choice. Enjoy
Keep the faith, and keep cooking.

STEAK TIPS IN THE OVEN - ALLRECIPES

Steak Tips in the Oven - Allrecipes image

Steak tips in the oven with a very flavorful steak tip marinade that is best suited for a hearty winter dish but can be enjoyed anytime. Feel free to experiment with the ingredients because I don't think you can really go wrong.

Provided by Ed Porter

Categories Beef Steaks

Total Time 6 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

¾ cup soy sauce
¼ cup olive oil
¼ cup balsamic vinegar
2 tablespoons brown mustard
2 tablespoons maple syrup
2 tablespoons molasses
1 tablespoon sesame oil
1 teaspoon ground cinnamon
3 whole cloves
salt and ground black pepper to taste
1 cup beef broth, or as needed
2 pounds sirloin steak tips

Steps:

Whisk soy sauce, olive oil, balsamic vinegar, mustard, maple syrup, molasses, sesame oil, cinnamon, cloves, salt, and pepper together in a large glass or ceramic bowl. Add steak tips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 24 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Remove steak tips from the marinade and shake off excess. Discard the remaining marinade. Put steak tips into a baking dish and fill the bottom of the dish with beef broth.
Bake in the preheated oven until steak tips are beginning to firm and are hot and slightly pink in the center, about 25 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 284.3 calories, CarbohydrateContent 10.7 g, CholesterolContent 55 mg, FatContent 17.7 g, FiberContent 0.5 g, ProteinContent 20.2 g, SaturatedFatContent 4.6 g, SodiumContent 1547.8 mg, SugarContent 7.3 g

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