Of course not many people will prefer any method of cooking steak to that of a charcoal grill, but there are methods to obtaining that taste and juiciness in short amounts of time by using a stove-top range and the oven. Before continuing, it is important to keep in mind that liquid smoke is safe to use as a seasoning; contrary to popular belief, there are no carcinogens in the product. For those who like a more plain steak flavor, simply omit seasonings or use seasonings of choice. For helpful beef information visit http://www.txbeef.org/
Here are a few steps to successfully cook steak in the oven:

1. Marinate The Meat

Rinse the steaks off quickly under cold water; sometimes fragments of bone or dirt are on the surface. In a shallow dish large enough to accommodate the steaks, pour water to a height of 1/4″. Add one tablespoon of liquid smoke and 1/4 cup of Italian dressing. Cover the steaks and place them in the refrigerator for 20 minutes. After this time, flip them over, cover them and return the steaks to the refrigerator for an additional 15 minutes.

2. Season The Meat

Sprinkle onion powder generously over the steaks, then flip them over and sprinkle more onion powder on the other side. Add a few sprinkles of pepper and a light dusting of garlic powder. Place the steaks back in the refrigerator.

3. Pan Searing

To keep the juices trapped in the steaks during cooking, it is important to sear the meat in a pan first. Lightly cover a frying pan in oil or use a tin bit of shortening. Place the pan over medium-high heat on the stove and let it heat for about two minutes. Once the frying pan is very hot, place the steaks in the it and sear them for about 30-45 seconds. Flip the meat over and sear an additional 30-45 seconds. Every stove is different, so they may need to sear just a little bit longer. If this is the case, a general rule to keep in mind is that they should be gray and slightly browned on the outside. Remove from pan after searing and place on a lightly greased broiler pan.

4. Final Seasoning

Pour about 1/2 tsp of liquid smoke over each steak. Sprinkle onion powder liberally over the top, then a dusting of garlic powder, a few sprinkles of pepper and any other desired seasonings. This mixture of the suggested seasonings will complement the flavor of the meat and give it a true barbecued taste.

5. Broil In Oven

There are two separate methods for oven steaks. The first one involves placing the steaks in the oven and baking them at 300 degrees Farenheit for 20 minutes on one side and 10 on the other. Another highly recommended method for more dense cuts of meat such as New York Steaks is to turn the oven on to medium-high broil temperature and broil them. Steaks should be broiled for about three to five minutes on each side, depending on the thickness. These results should yield a medium result. Those who prefer a more rare steak should half the time; alternately those who desire a well-done steak should double those times recommendations. It is important to remember not to put salt on the steaks when baking them in the oven. Salt will dehydrate the meat when it is cooked in at a lower temperature for a longer amount of time. Salt is acceptable for broiling, but for optimal results it is best to salt the meat after it is finished cooking.


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