As we all know – no two steaks are created equally. Some are round and thick. Some are longer and more thin. That being said, different steaks require different cooking mediums. So, in this video we show you how to cook steak in the oven – two ways. One for thin steaks (New York Strip) and one for thick steaks (Filet Mignon).

Why Cook Steaks in the Oven?

We know that there’s a lot of meat elitist that will tell you that there’s only one right way to cook and prepare steaks. However, that’s just not true. The bottom line is that there are many right ways.

I really enjoy a steak cooked over a hot fire on the grill. Who doesn’t?? More than that, I really love all the company and the conversations that happen around the grill. But, there are people in the world that
just don’t own a grill. We didn’t judge these people….we came up with a solution for them – oven baked steak.

Back to the steaks. We have two steaks (one thin and one thick) and we’re going to explore two different methods. One of the methods is a traditional broil method that is great for these thin steaks. One disadvantage of this method is not getting a nice sear on the steak. Don’t worry! We have a solution. In order to get a good sear on this steak we are going to use Grill Grates instead of a traditional broiling pan. What exactly are Grill Grates? Check them out here.

The other method is a traditional reverse sear method that works best for thick steaks. Or as the kids these days say, “thicc” steaks. A traditional reverse sear method is a simple, two step process. Again, we are going to use our Grill Grate instead of using a regular pan.

Traditional Reverse Sear Method

• This steak has been salted and resting for an hour. We found out from a previous experiment that makes really great tasting steaks. I have it on a rack to promote even circulation of air across the steak as a cook.
• Preheat your oven to 200 to 275 degrees Fahrenheit. The lower temperature creates an evenly cooked steak throughout, but it’s going to take a lot longer. So we set ours at 275 degrees Fahrenheit.
• The exact cook time may vary depending upon a number of different factors.Not all ovens cook at the same temperature and the thickness of the steak will vary. Check your steak in about 25 minutes and get an internal read on the temperature. We prefer a nice medium rare steak.

So what will I do with my time as this thing cooks? Well, you know that I like to grab a beer and enjoy one of my favorite pastimes – searching for conspiracy theories online. Well today I got a new one for you guys: birds aren’t real. That’s right. You heard it here first. Actually, they’re saying that this pandemic thing is a big government conspiracy because the pigeons were out of batteries. And so they need to keep us indoors so they have time to replace the batteries. I know it sounds nuts, but I’m going to do some further research and I will find the truth. Again, back to the steaks.

• Once your steak reaches 125 degrees Fahrenheit, it’s time to sear.
• Place the Grill Grate, reverse side down, in the stove and turn the broiler to high, let that get nice and hot. About 5 minutes or so.
• Rub a little oil on both sides of the steak.
• Sear on each side for about 30 seconds.

Traditional Broil Method

• Flip the Grill Grate so the “grate” side is up. Turn the broiler to high to preheat it.
• While that’s heating up, hit both sides of the steak with little bit of oil to help promote a nice sear.
• Cook the steak for 4-5 minutes, or until it reaches your preferred degree of doneness. Cooking time will vary depending on how thick your steak is.

In conclusion, the tradition reverse sear method takes longer than the traditional broil method. Depending on your preference of steak, both cooking method are easy to follow. Which method do you prefer? Let us know in the comments!

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