Hey , everybody .
I'm Joey .
And today I'll show you how to cook steak in the oven .
Two ways .
One for thin steaks and one for thick steaks .
So , follow me and let's turn up the tasting .
All right .
So the first question we need to answer is why cook steaks in the oven ?
Well , look , I know that there's a lot of meat elitist in the world that will tell you that there's only one right way to cook and prepare steaks .
But you know , that's absolutely not true .
Now , there are some wrong ways , definitely some wrong ways to prepare steak .
But the bottom line is that there are many right ways .
I really enjoy a steak cooked over a hot fire on the grill .
More than that .
I really love all the company and the conversations that happen around the grill while that steak is cooking .
But I know this sounds like sacrilege .
But there are people in the world that just don't own a grill .
Either they live in a big apartment community or they're living elsewhere in the city or maybe they're just getting started .
Like I was 20 years ago .
I didn't own a grill .
And so actually this is how I got started cooking steak .
I've already shared some tips and tricks on how to broil steak .
But we're going to add some to this .
Look , I've never even tested the methods that I'm about ready to show you .
So it's going to be us learning together .
There's a lot of people that are just obsessed with having the answers and the problem with that is , is when you know everything , there's nothing more to learn .
So I think what's more important is to stay in the questions and that's how you're going to step up your steak game .
So , as I mentioned in the intro , we have two steaks here and we're gonna explore two different methods .
One of the methods we're going to use .
I've kind of touched upon before and that's a traditional broil method .
That's great for these thin steaks .
Now , the one thing I don't like about that method is it's really tough to get a good sear , a good crust on the exterior of the steak .
I recently received a product from grill great dot com and that's what it's called .
It's called the grill grate .
It's an after market product that you put on your grill that helps distribute the heat evenly across the grill grate to prevent flare ups .
So I'm going to use that instead of a traditional broiling pan and that tool should help us get some really nice ear marks .
We'll see how it turns out together .
The other method I'm going to use for this thick stick is a traditional reverse sear .
Now , with the traditional reverse sear , it goes in the oven anywhere from 200 to 275 degrees and then you finish it in a pan .
Well , that's really a two step process .
And what I want to use is I want to use that grill grate to try to create that great sear and instead of putting it in a pan , so as I mentioned , you can preheat your oven to 200 to 275 five degrees .
Really , the main impact there is the lower temperature .
It's going to create a more evenly cooked steak throughout , but it's gonna take a lot longer .
So I have this set on the higher side of that range at 275 degrees .
Also , I'm not gonna be able to cook these steaks at the same time .
So I'm gonna go first with the reverse sear and we're gonna try that method and then we'll go with the broiled method .
Follow me .
And let's get this guy in the oven .
All right .
So we're gonna go ahead and get the steak into the oven at 275 degrees .
Quick note here .
Uh This has been salted and resting for an hour when 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 it cooks .
This part is easy .
All right .
So look , this part is gonna take a little bit of time .
You know , the amount of time actually is going to vary depending upon a number of different factors .
Look , not all ovens cook at the same temperature , even when they're set to the same temperature that could impact it .
Also the thickness of the steak .
I'm gonna check in on this steak here in about 25 minutes .
Get an internal read on the temperature .
So , what will I do with my time as this thing cooks ?
Well , if you've seen my channel before , you know that I like to grab a beer and one of my favorite pastimes is 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 , there are some rumblings that this Coronavirus thing is a big government conspiracy because the pigeons were out of batteries .
And so they need to take some time to replace the batteries .
They need to keep us indoor .
I know it sounds nuts , but I'm going to do some further research and I will find a tree .
All right .
It's been about 35 minutes .
I checked it , uh , five minutes ago and it was really close .
It was at 1 18 .
Let's get a final reading here .
We are at 125 F .
Now look with the traditional reverse sear .
What we would do now is take it from here into a pan with oil , but I'm gonna try something different .
We have this grill grate , as I mentioned and it's reversible .
There's the grates right there and this bottom part almost acts like a griddle whether it's on the grill or in the stove .
So , what I'm gonna do is I'm gonna place this in the stove and I'm gonna turn on my broiler to high .
Let that get nice and hot .
And once it does , I'm gonna sear the steak on this thing .
So that has been heating up for about five minutes now , should be nice and hot .
I'm just gonna get a little bit of oil on this steak .
Help create a nice little sear on that thing .
We're gonna do it on both sides .
Now let's get it on the grill grate .
Come on in and take a look .
So I'm gonna let it sear here for 30 seconds .
I'm going to flip it over again for another 30 seconds and we're gonna pull it out .
All right guys .
So , I mean , I think this looks pretty good .
A traditional reverse here , as I said , would be done in the oven first or on the cool side of the grill and then over direct heat , which is that grill grate , we put it on the reason I wanted to use that tool is because I wanted this to be a completely self contained how to cook steak in the oven recipe .
No pan required .
This is all in the oven .
So it has a really nice crust .
Um , I might get maybe a little bit nicer crust with a pan sear only because you can really get that thing pretty ripping hot .
But now let's cut it open and see how it turned out .
What do you guys think ?
I think that turned out pretty nice .
That's a closer to a medium temperature .
I pulled it out at 100 and 25 degrees .
Got a little additional heat .
I seared it for 30 seconds per side .
And again , I did throw down some oil on it before I dropped it on the grill grate in there just to help promote that really nice sear of the neat things about that reverse here .
One of its advantages is the clear end to end doneness .
We get much less of this exterior , which is well done .
So that's really a big advantage .
Look , I know this is gonna taste delicious .
I'll do a taste test just because it's hot steak and it sit right in front of me and I truly can't resist , ma'am .
That's the thing about filet mignon .
It is so , so tender .
I'm talking , melt in your mouth tender .
And that's one of the reasons it's one of the most expensive cuts of steak .
You can buy .
Look , this isn't a taste test .
This is a how to cook steak in the oven recipe .
As I promised you at the beginning , we've done the thick steak .
Now , let me grab that thin steak and I'll be right back .
So , what I've done now is here we have a , our thin steak and this is a New York strip steak .
What I did after I was done eating that delicious filet mignon was I took that grill grate and I flipped it over .
I have that thing broiling , getting nice and hot .
So while that's heating up , I'm gonna go ahead and hit both sides of this again with just a little bit of oil to help promote that nice year .
So before I drop that in , come on over here and take a look at these grill grates while they're heating up .
So this steak right here , this thin steak , New York strip .
Uh It's probably about an inch thick .
Maybe even if that , I think it turned out great .
You see , we got some really nice ear marks here .
The other thing is when I boiled strips in the past on a broiling pan , I've needed to score the fat .
Keep it from curling up .
I explained that in another video .
So it , it has a really , I think a much nicer crust than we get with a broiling pan .
I think it's because those grill grates just get so hot and distribute that heat nice .
And even , you know , I've always believed in being authentic with you guys and sharing authentic results .
One thing I'd probably do different with this is I definitely needed a and that was long enough to cover the full grill grate .
I'll be doing a little bit of oven clean up there because unlike the reverse sear , which keeps all the juices more or less trapped in because of the slow cooking process , this hot and fast process results in much more juice .
And some of that ran out onto the bottom of the oven .
So that's the first thing .
The other thing is while I really strove to get these nice marks .
I mean , it's not the diamond .
I didn't twist it around and all that stuff .
It was a lot of work with , uh , it being in there and it's a really short cook .
This steak was cooked in 4.5 minutes .
But I think if I did this again with a thin steak , I would still use that flat side of the grill grate .
I think we would have gotten a much nicer crust .
Now with that said , let's see how it looks .
Oh , and one more thing I wanna say about broiling steaks hot and fast .
It's really just tough to get a read on the temperature .
You can't plug your instant reed thermometer in there like you can on the uh skillet because it is so hot in there .
So it really comes down to kind of perfecting this method .
And I'll be honest , I screwed up a lot of broiled steaks when I was in my early twenties .
This thing took about 4.5 minutes .
Well , let's see how it turned out .
Look at that .
So , the one thing I think you'll notice is because it was hot and fast .
We have , we don't have as much edge to edge pinkness , but I would call this a medium , maybe a medium .
Well , somewhere in that range , let's take another cut down here .
It's a little bit thicker .
See if we get some different uh results .
So yeah , you'll see a little bit better color down here .
But as I was saying with that reverse here , that's where you get that full end to end your taste .
Look everyone .
It's a really great tasting steak .
I think what we've shown here more than anything is that there are multiple right ways to cook and prepare a steak .
It really ultimately comes down to the tools you have available to you in your kitchen .
Yes , a grill is nice as I talked about earlier , but use what you have .
Get creative .
And the most important thing is that you like the outcome .
Speaking of liking the outcome , if you like this video , you know the drill , go ahead and hit that big thumbs up like button or even better , subscribe to our channel , which goes a long way to supporting our channel so we can continue to cook meat .
Made easy .
I'll see you guys next time , I'm gonna get back to this steak .