What To Know
- By combining the intense heat of a skillet with the gentle warmth of an oven, you can achieve a steak with a perfectly seared crust and a tender, juicy interior.
- In this comprehensive guide, we will delve into the intricacies of how to sear ribeye steak and finish in oven, ensuring that your next steak dinner is a masterpiece.
- The key to a successful sear is to avoid moving the steak too much, as this will prevent it from developing a crust.
Searing ribeye steak and finishing it in the oven is a culinary technique that elevates this already delectable cut of beef to new heights. By combining the intense heat of a skillet with the gentle warmth of an oven, you can achieve a steak with a perfectly seared crust and a tender, juicy interior. In this comprehensive guide, we will delve into the intricacies of how to sear ribeye steak and finish in oven, ensuring that your next steak dinner is a masterpiece.
Selecting the Perfect Ribeye Steak
The foundation of a great steak lies in the quality of the meat. For searing and finishing, choose a well-marbled ribeye steak with a thickness of at least 1.5 inches. The marbling, which refers to the streaks of fat within the meat, will contribute to the steak’s richness and flavor.
Seasoning and Preparing the Steak
Once you have selected your steak, it’s time to season it generously with salt and pepper. You can also add your favorite herbs and spices, such as garlic powder, onion powder, or paprika. Allow the steak to rest at room temperature for 30 minutes before cooking to ensure even cooking.
Searing the Steak: A Culinary Dance with Fire
Heat a heavy-bottomed skillet over high heat. Add a thin layer of oil or butter and wait until it shimmers. Place the steak in the pan and sear it for 2-3 minutes per side, or until a deep golden crust forms. The key to a successful sear is to avoid moving the steak too much, as this will prevent it from developing a crust.
Finishing the Steak in the Oven: A Gentle Embrace
After searing the steak, transfer it to a wire rack set over a baking sheet. Place the baking sheet in a preheated oven set to 400°F (200°C). Roast the steak for 10-15 minutes, depending on the desired level of doneness. Use a meat thermometer to check the internal temperature:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 155°F (68°C)
- Well-done: 165°F (74°C)
Resting and Slicing: The Final Touch
Once the steak has reached the desired doneness, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain to enhance its tenderness.
Accompaniments to Elevate Your Culinary Creation
To complement your perfectly seared and finished ribeye steak, consider serving it with a variety of accompaniments:
- Roasted Vegetables: Roast a medley of vegetables, such as carrots, potatoes, and onions, in the oven alongside the steak.
- Grilled Asparagus: Grill asparagus spears until tender and slightly charred, then drizzle with olive oil and lemon juice.
- Mashed Potatoes: Prepare creamy and fluffy mashed potatoes to provide a comforting base for your steak.
- Red Wine Sauce: Simmer red wine with shallots, garlic, and herbs to create a rich and flavorful sauce to accompany the steak.
Final Thoughts: A Culinary Triumph
Mastering the art of searing ribeye steak and finishing in oven is a testament to your culinary skills. By following the steps outlined in this guide, you can consistently create a steak that is both visually appealing and bursting with flavor. Experiment with different seasonings and accompaniments to find the perfect combination that suits your taste buds. Your next steak dinner will undoubtedly be a culinary triumph, impressing both yourself and your guests.
Common Questions and Answers
1. What type of skillet is best for searing steak?
Heavy-bottomed skillets, such as cast iron or stainless steel, are ideal for searing steak as they distribute heat evenly and maintain it well.
2. Can I use a different cut of steak for this technique?
While ribeye is a classic choice, you can also use other cuts, such as strip steak, New York strip, or filet mignon.
3. How do I know when the steak is done without a meat thermometer?
You can use the “touch test” to gauge the doneness of the steak. Rare will feel soft and yielding, medium-rare will feel slightly firm, medium will feel like the fleshy part of your thumb, medium-well will feel slightly firm, and well-done will feel firm to the touch.
4. What if I don’t have an oven?
If you don’t have an oven, you can finish the steak in a grill or on the stovetop over low heat. However, it’s important to keep the heat low to prevent the steak from overcooking.
5. How can I prevent the steak from drying out?
Allowing the steak to rest before slicing helps the juices redistribute, resulting in a more tender and juicy steak. Additionally, using a meat thermometer to monitor the internal temperature ensures that you don’t overcook the steak.
