How to Cook a Steak in an Oven without Searing

If you’re a lover of steak, then you’re very familiar with the principle of searing. Every recipe swears that you need this to create that crunchy, crispy outer crust on the steak for a better taste. And the most popular method is by searing the steak on a cast-iron skillet over the stove before cooking in the oven.

But what if you find this hectic or can’t afford the extra time required to sear steak before cooking it in the oven? Well, you can still prepare a delicious steak in your oven without the need to first work on the stovetop!

Why Do You Sear Steak?

Meat cuts for steak are famous for their fat marbling, which means the insides turn out juicy when you cook them. For this reason, many recipes suggest you sear the steak before you continue cooking, so the juices remain trapped in the meat. When you sear the steak, the outer surface is roasted to a crusty feel that gives it a solid appearance and adds a delicious crunchiness to each bite. And the best way to get the steak to this level is to place it in a hot cast-iron skillet over a stove fire.

Tips for Cooking Steak without Stovetop Searing

Though we’ve come to love the principle of searing steak at the stovetop before throwing it in the oven, we agree that it can be exhausting sometimes. For this reason, you can consider these methods of preparing the steaks singularly in the oven alone. The thickness of the steak determines how you’ll do this, so we’ll be considering how to cook both thick and thin steaks individually.

For Thin Steaks

If you’re dealing with cuts like flank or skirt steak, using the oven alone to cook the meat is an easy method. And you’ll cook at an even faster time, depending on how done you want it to come out. You want to cook the steak in the broiler, as it gets so hot, it’s enough to roast the steak without the need to sear. And the process is straightforward;

1. Place the steak on the counter to cool at room temperature and preheat the broiler. After 45 minutes, season the steak with olive oil, black pepper, and kosher salt.
2. Put foil on the baking sheet and add the steak to it. Then, put the sheet under the broiler at 4 inches below the heating element. Flip the steak over after 6 minutes and leave it to cook some more.
3. Remove the steak around 5°F below the preferred doneness temperature and let it sit for about 5 to 10minutes before you cut it.

For Thick Steaks

For thicker cuts like filet mignon, ribeye, and porterhouse, you’ll need to follow a different cooking method in the oven. These cuts of steak are bigger and, most times, more expensive, so you want to take extra care, so you get the best results. Here’s how to do it;

1. Bring the steak to room temperature and pat it dry with a paper towel. Season with salt, black pepper, and olive oil.
2. Preheat the oven to 400°F and then place a cast-iron skillet in it to heat up. Once the skillet is hot enough, take it out and add the steak to it. Leave it to sear for about 3 minutes for each side. This way, you get a nice crust without having to sear over a stovetop.
3. Top the steak with some butter and return the skillet into the oven. Leave it to cook till it reaches the desired doneness.
4. Remove the steak from the oven and rest for 5 to 10 minutes before you carve.

 

Checking Doneness Temperature for Steaks

It would help if you had a meat thermometer to tell the doneness temperature of your steak in the oven. And this condition depends on the thickness of the steak. As such, check these temperatures to determine if your steak is ready;

Thin Steak

• 120-130°F for rare (3-4 minutes)
• 140-150°F for medium (5 minutes)
• 160-170°F for well done (6-7 minutes)

Thick steak

• 120-130°F for rare (9-11 minutes)
• 140-150°F for medium (13-16 minutes)
• 160-170°F for well done (20-24 minutes)

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