This is especially important for thicker cuts of meat, so the center doesn’t end up undercooked while the edges are overcooked. Don’t let the steak sit out for more than 2 hours or it will go bad.
An oven will heat much faster on the broil setting. It typically only takes about 5 to 10 minutes. In most ovens, the broiler is in the main compartment. However, in older gas ovens, there may be a separate broiler drawer. Check the oven manual if you aren’t sure where yours is or how to use it.
If you aren’t sure if your pan can go in the oven, check the bottom to see if it says “oven-safe” or “safe for oven use. ” You can also preheat your pan on the stove. Set the skillet on a burner and turn it to high heat for 5 minutes.
You can use a cloth towel instead of paper towels if you’d like. Wash it immediately after using it on the meat to kill any bacteria.
Make sure your steak is at room temperature before seasoning. Get creative with your rub! Mix in garlic powder, paprika, thyme, or seasoned salt, for example. You can use any type of oil, like olive or vegetable oil, depending on your preferences or what you have in the pantry. Always wash your hands with soap and warm water after touching raw meat.
On stoves that use numbers on the dials, high heat is considered 6 to 9 on one that goes from 1 to 9.
If there’s a lot of steam or smoke, turn on the exhaust fan above the stove. The center of the pan will be the hottest spot and is ideal for searing.
Set a kitchen timer or use the clock app on your phone to keep track of the time. Thinner cuts of steak may require less time, while thicker cuts may need longer than 2 minutes.
If you want a medium steak, add 2 minutes so it cooks for a total of 4 minutes on the 2nd side. Use a meat thermometer to check the temperature if you can’t tell by the color of the steak or if you don’t want to rely on the timing alone.
You can leave the steak in the pan to rest or move it to a clean cutting board or dish. Store leftover steak in the fridge in an airtight container for up to 4 days.
To preheat the oven faster, turn on the broiler first. Then switch it to the bake setting before you use it.
If you want to divide the steak into more than 2 servings, use smaller pieces of aluminum foil. For example, rip off 4 6 by 6 in (15 by 15 cm) sheets. For extra protection, you can place the aluminum foil on a cutting board. If any stray pieces of steak or juice comes off the foil, it won’t contaminate the counter.
The thicker the strips are, the more rare your steak will be. Don’t cut pieces thicker than 4 inches (10 cm). Otherwise, your steak will be undercooked. Skirt, hanger, or flank steak cuts work best for these packets. They’re tender, easy to cut, and soak up marinade well. [16] X Research source If you don’t want to spend a lot of money, pick a cheaper cut like tri-tips, bottom sirloin, or top blade.
If you used more than 2 sheets of foil, divide up your steak accordingly. Wash your hands with soap and warm water after handling the raw meat so you don’t spread bacteria.
Feel free to add other spices and herbs, like dried rosemary, garlic salt, or curry powder, for extra flavor. You can also chop up veggies or potatoes to cook with the steak in the packs. Substitute any type of oil for the olive oil if you prefer a different taste.
If you rip the foil, transfer the steak to a new sheet and wrap it again.
To avoid a mess, you can place the packs on a baking sheet to catch any juice that may leak out of the foil. Use your phone’s clock app or a kitchen timer so you don’t forget to take the packs out after 30 minutes.
Store any leftover steak in an airtight container in the refrigerator for no more than 4 days.
