You may crave a tasty helping of NY strip steak but don’t have the time or luxury to light up a grill. Fortunately, the oven is your next best thing for roasting steak. But not everyone knows how best to cook it in certain temperatures. And it’s why we’ll explore what you need to cook the steak at 425F.
Steak Nutrition Facts
Prepare the Steak
If the steak had been in the fridge beforehand, you’d need to bring it to room temperature. Do so by letting the meat sit on the countertop for 30 minutes. That’s because cooking cold meat in the oven results in the middle remaining undone, which isn’t safe for eating. So, plan by bringing the steaks out 20 to 30 minutes before you start.
When the steak has reached room temperature, remove any excess moisture from it. Do so by blotting the liquid on the surface with paper towels. This procedure is important as the moisture will affect the browning on the stove.
Season the Steak
Most times, all you need to flavor your steak is a sprinkle of black pepper and kosher salt. But you can also consider your favorite steak seasoning as an option. Also, try blending ingredients like cumin, red pepper flakes, paprika, and other dry seasoning and spices to make a rub. But avoid herbs, as these will burn during searing.
Another convenient option for flavoring steak is using a marinade. This choice is even more preferred as it allows you to cover the seasoning requirements long before you’re ready to cook. Popular options include combining oil with dry spices or using teriyaki or hot sauce. The meat is coated with it and then left to marinate for 2 hours or overnight.
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Sear the Steak
This move is important in almost all steak recipes, including oven types. And the reason is simple- searing helps lock the moisture and juices. Plus, it creates a tasty crust on the surface that combines with the steak’s juiciness when eating.
Thick cuts of steak need to be seared for 15 for both sides. But if the meat is thin, you’ll only need about 10 minutes. Any time longer and the meat will become dry and tough to chew.
Roasting the steak in a 425F oven
A steak will cook just as well in the oven as it does on a girl or stovetop. But unlike the grill, you won’t have to cover it to cook. And in a 425F oven, it’ll need about 5 to 10 minutes for doneness. But this depends on the thickness, meaning larger cuts will take longer while smaller ones will be ready fast.
A good way to confirm if your steak is ready is with a meat thermometer. And it should be poked at the center of the meat since this part is last to reach doneness. You want the steak at 140F, which is the standard internal temperature for a medium-well. But you can also consider 125F for medium-rare or 135F for medium.
If you’re worried about the meat going beyond the preferred doneness temperature, try this idea. Observe the meat thermometer until the temperature is five degrees close to the desired one. Then, take the steak down and loosely tent it with foil for five minutes. While it sits, the carryover cooking will raise the internal temperature by the remaining five minutes. You can also switch off the oven at five degrees towards the proper doneness and let the steak sit in the residual heat. Then, when it’s ready, take it down and rest uncovered.
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Rest the Steak
As with every other cooking method, you’ll need to rest the steaks before slicing them for serving. This waiting time is crucial because the juices are released from the tissues when the meat cooks in the ovens. Carving the steak too early will cause that juice to run on the plate, leaving you with a dry, tough chew. Not to mention you’ll lose out on a rich flavor, especially if you cooked a steak with great marbling like ribeye.
So, once the meat is ready, bring it to sit for three to five minutes on the countertop. You can tent it with foil or leave it uncovered, depending on where your internal temperature reaches before resting. Also, note that the longer the steak sits, the juicier it gets.Print
- Two ribeye steaks, boneless, 2 inches thick, room temperature
- Four tablespoons unsalted butter softened
- One tablespoon parsley, freshly chopped
- Two teaspoons olive oil
- Black pepper, freshly ground
- Kosher salt
- Then sprigs
- Let the butter soften in a microwave, then add the thyme leaves and chopped parsley. Sprinkle some sea salt and mix the butter gently with a fork. Then, lay some plastic wrap on the countertop and spread the butter in it. Fold the wrap such that the butter is milder onto a cylinder shape. Then, chilli for 30 minutes.
- Prepare the oven to 425F and bring a cast iron griddle or skillet to the stove. Leave it in medium-high for seven to eight minutes, during which you should season the steaks.
- Rub oil all over the steak and sprinkle all sides with salt and pepper. Then, brown one side on the skillet for five minutes, completely untouched.
- Flip and brown the steak’s other side for another three to four minutes. Then, take out the butter and cut it into two slices. Place them on each steak and transfer the griddle or skillet into the oven.
- Roast the steak in the oven for four to five minutes, after which you transfer them to a clean platter. Let the roasted steak sit for five minutes, then serve as you please.
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