When it comes to oven-cooked steak, your best bet isbroiling the meat.
This requires a high oven temperature and placing steaks three to five inches from the heat source.
What Cuts of Steak Are Best to Cook in the Oven?
Credit:Brie Goldman Food: Annie Probst Props: Breanna Ghazali
Before we start cooking, you’ll need tochoose the cut of steakto suit your recipe.
Some fat around the exterior of beef cuts is good, but trim any large pieces surrounding the meat.
Sprinkle your spices and/or herbs on both sides, then rub to distribute evenly.
Credit:Brie Goldman
Test Kitchen Tip: One-inch-thick steaks are ideal for broiling.
Use a paper towel to pat dry each steak.
(Surface wetness delays a good sear; removing excess moisture allows the steak to brown evenly.)
Credit:Brie Goldman
Season withsea saltand black pepper or desired seasonings.
Allow less time for rare steaks and more time for well-done steaks.
Let the meat rest for 5 minutes after cooking, tented with foil to keep the meat warm.
Credit:Brie Goldman
Try these quickherbed steaks with horseradish, or get a bit fancier with a restaurant-worthy Steak au Poivre.
Whip up a quick side dish ofbroccoli, aleafy salad, ormashed potatoes, and you’ll be set.
2,000 calories a day is used for general nutrition advice.
Credit:Brie Goldman
