COOKING STEAK OVEN RECIPES

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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 temp 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. The 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

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, my 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; 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. 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.
  • Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook. 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.
  • Place a rack in the middle position and preheat the oven to 410f (210c).
  • Chef’s Tip: Heat up a pan to medium-high heat. 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. Flip the steak over, and then take off the fire.
  • 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.
  • 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.

ROASTED RUMP STEAK | JAMIE OLIVER RECIPES



Roasted rump steak | Jamie Oliver recipes image

This meal is such a fantastic reimagining of steak and chips. It allows us to truly enjoy and celebrate the rump cut as a bigger joint, and as the oven does the hard work for you, all the last-minute smoke and stress is removed from the process. This piece of steak is slightly bigger than you need, but it cooks well at this size and is worth it for the leftovers.

Yield 6 with leftovers

Number Of Ingredients 4

1.5 kg piece of higher-welfare thick rump steak
1 bunch of rosemary (20g)
2 knobs of unsalted butter
2 tablespoons balsamic vinegar

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Get the meat out of the fridge an hour before you want to start cooking it, then you can do this first stage an hour or two before you roast it. Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked. Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray. Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally – I like to slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day). Thinly slice and serve, drizzling each portion with resting juices. The leftovers will make an epic sarnie.

Nutrition Facts : Calories 347 calories, FatContent 25.2 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 29.5 g protein, CarbohydrateContent 0.7 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre

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