Steaks that are 3/4 inch thick should be 2 to 3 inches away from the broiler.
Thicker steaks take longer to cook than thinner steaks, and steaks that are marinated in an oil-based marinade tend to cook faster than steaks cooked in a water-based marinade. The USDA recommends cooking steaks to a minimum internal temperature of 145 degrees Fahrenheit. Some moms hesitate to cook steak because they mistakenly believe that only the most expensive cuts of beef will produce a tender steak. Source: Recipe slightly adapted from Alton Brown. Trim any excess fat.
// Leaf Group Lifestyle, How to Cook Beef Tenderloin on a Broiling Pan, How to Make Oven-Broiled Marinated Steaks, Joy of Cooking; Irma S. Rombauer and Marion Rombauer Becker, The Washington Post.com: Grilled Marinated Steak, The Complete Meat Cookbook; Bruce Aidells and Denis Kelly, Great Year-Round Grilling in the Midwest; Ellen Brown, U.S. Food and Drug Administration: Safe Minimum Cooking Temperatures, United States Department of Agriculture: Safe Minimum Internal Temperature Chart. When you think of steaks, you probably think of summer heat, iced beverages and the sizzle of an outdoor grill. You will use this later to baste the steak as it cooks. The acids in the marinade breaks down the tough fibers of the steak, making it more tender and infusing it with flavor.
Grill the steaks for approximately 4 minutes on each side. Bring steaks to room temperature for about 15 to 30 minutes. Steaks that are 1 inch thick or thicker should be 3 to 4 inches away from the broiler, allowing them to cook more slowly. Broil the steaks, turning them occasionally, until they are cooked to your desired temperature, as measured by a cooking thermometer inserted into the middle of the steak.
Remove the steaks from the grill once they have reached your desired temperature. Notes.
Remove pan from oven … Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings.
Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric. Remove the steaks from the marinade and place them on a serving platter.
Preheat the oven to 450°F and place large skillet in oven while it’s heating. Scroll down for the printable oven baked steak recipe.
However, a rare steak should measure approximately 120 F; a medium-rare steak should measure between 125 F and 130 F; a medium steak should measure between 135 F and 140 F; a medium-well steak should measure 150 F to 155 F, and a well-done steak should register 165 F. Allow the steaks to rest for 5 minutes before serving. Medium: 145°F or 63°C (Remove from the oven … Thicker steaks and steaks that are marinated in water-based marinades will take longer to cook — about 14 to 18 minutes — than steaks that are thinner or marinated in an oil-based marinade, which will take about 8 to 12 minutes. Place the steaks near the center of the grill. However, a rare steak should measure approximately 120 F; a medium-rare steak should measure between 125 F and 130 F; a medium steak should measure between 135 F and 140 F; a medium-well steak should measure 150 F to 155 F, and a well-done steak should register 165 F. Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Transfer the remaining marinade to a bowl. Make sure that they do not touch or overlap. Insert a cooking thermometer into the center of the steak.
Thin steaks, such as steaks that are 1/2 inch thick or less, should be positioned 1 inch away from the broiler. The next time you’re craving sirloin, try marinated, broiled steak. Remove the steaks from the marinade and place them on a broiler pan. The secret to preparing a juicy, flavorful steak is to marinate it. Natalie Smith is a technical writing professor specializing in medical writing localization and food writing.
The resting time allows the steaks to finish cooking and allows the hot juices in the meat to cool, preventing them from spilling out onto the plate when your family cuts into the steaks. Instructions for cooking steak in oven.
Position the top rack of your oven according to the thickness of your steak. Continue to baste the steaks each time you turn them. Discard the marinade.
Remove one steak from the grill and place it on a clean serving platter.
However, you can enjoy delicious, juicy steak even when your grill is out of commission for the winter. The USDA recommends cooking steaks to a minimum internal temperature of 145 degrees Fahrenheit. Preheat your grill to medium-high heat, or approximately 450 degrees Fahrenheit. This will prevent them from overcooking.
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Less expensive cuts of beef such as flank steak, round steak and sirloin steaks all can be the star of your dinner table. Preheat the top broiler of your oven for 10 minutes. Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Baste the steaks with the marinade using a basting brush.
When the steaks are browned on each side, place the steaks on a higher grilling rack or near the edges of the grill. This isn't the case. The total cooking time will vary according to the thickness of the steak of the type of marinade you used. Marinated steaks are typically prepared one of two ways: grilled or broiled. The USDA recommends cooking steaks to a minimum internal temperature of 145 degrees Fahrenheit. Thicker steaks and steaks that are marinated in water-based marinades will take longer to cook — about 14 to 18 minutes — than steaks that are thinner or marinated in an oil-based marinade, which will take about 8 to 12 minutes. Doneness: Internal temperatures for steak are as follows (measured in the thickest part of the steak): Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
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