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A lot of chefs like to grill their cut of meat but baking it and broiling it also work well. Of course, it depends on which cut of meat you are using and how thick it is but baking and broiling are healthy cooking methods that can deliver great results time and time again.
Preheat the oven and a lightly greased pan to 500 degrees F and heat up one stove element too. Put the hot pan on the stovetop, sear seasoned meat for one minute per side, and then transfer it to the oven to finish off.
The meat will need to cook in the oven for five to eight minutes per side, depending on how thick it is and which doneness you prefer. Let it rest for ten to fifteen minutes before carving to keep it juicy.
Slow cooked oven steak is another way to cook your cut of meat if you are not using a marinade. Soak the beef briefly in cream of mushroom sauce and cook it for three or four hours on 250 degrees F. If you are using thick cuts, they might need up to six hours to cook through. When cooked in this way it comes out really tender and falling apart. You can add sliced onions to the mushroom sauce if you like.
This is a great way to cook cuts of meat, which are naturally a bit tough. Do not bake entrecote or porterhouse cuts or another lean cut in this way because it will dry out and go tough. Save those cuts of meat for the grill or broiler.
Before you start broiling, it is important to make sure it is patted dry with a paper towel. This applies whether you have used a marinade recipe or whether you have simply rinsed the meat. Any moisture remaining on the meat surface under the broiler will vaporize, meaning it will be more steamed than broiled. After patting it, dry you can rub in herbs, spices, or seasoning.
If you want to know how long to broil steak, it depends on the type of oven you are using (electric or gas), the thickness of the meat and which type of marinade you have used. Your oven rack should be in the uppermost position and the meat should be a maximum of four inches away from the broiler heat source.
A rib-eye will take between eight and fifteen minutes for a medium rare result. A very thick one might take twenty minutes. T-bone or porterhouse will take between ten and twenty minutes or up to thirty minutes if it is a couple of inches thick. Top loin or strip steak takes nine to twenty minutes. Allow thirteen to twenty minutes for tenderloin, thirteen to eighteen minutes for flank and ten to twenty minutes for chuck shoulder.
Leave the oven door open while you broil the steaks else the oven thermostat might turn the heat off automatically. If your cut is an inch and a half thick, it will probably need about four minutes per side. Broiling is simple and there are a lot of different easy marinades to enhance the steak's natural flavor before cooking.