Dining and Cooking
Meat

I eat a steak every single night. Here is a killer original non BBQ method.


My pan seared oven baked steaks are seriously on par with a good BBQed steak. I will now share my method;

You will need;

  • Steaks (any cut)
  • Seasoning of your choice
  • High-quality oil (I like avocado oil)
  • Aluminum foil
  • Cast iron pan (a must)
  • Ceramic baking pan
  • Oil sprayer
  • cooking brush

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the foil bed: Tear off a piece of aluminum foil and roll it into several pencil-shaped pieces. Place these in a ceramic baking pan to create a bed for your steaks. This unique foil method is my own creation and it allows air circulation under the steaks, preventing them from cooking in their juices.
  3. Heat the cast iron pan: Place the cast iron pan on high heat.
  4. Prep the steaks:
    • Pat dry the steaks with a paper towel.
    • Using an oil sprayer, spray each steak with oil (about 2 sprays per side), and spread the oil evenly with a cooking brush.
    • Season to taste and pat the seasoning down with a spoon. Flip and repeat on the other side.
  5. Sear the steaks:
    • Once the cast iron pan is hot, spray it with oil (2 sprays) right before you toss the steaks in.
    • Place the steaks in the pan and sear each side for 1 minute and 45 seconds.
  6. Bake the steaks:
    • Transfer the seared steaks to the prepared foil bed in the ceramic baking pan.
    • Bake in the preheated oven for exactly 15 minutes.
    • foil bed

by happyjapanman

7 Comments

  2. buymytoy

    This is way too much. I don’t want to rain on your parade but rolling up aluminum foil joints, using a pan *and* a baking dish, the spraying and brushing…

    It’s too much. Look no one is reinventing the wheel here. Cooking a steak is best done however you want to do it. I just use a cast iron skillet, salt and pepper. I’m a simple minded man.

  4. Simple-Purpose-899

    How to cook a steak in 17 easy steps.

  6. 7itemsorFEWER

    My brother in Christ you just ‘invented’ the method most restaurants have traditionally cooked steaks, lmao.

    Baking first a la reverse sear beats this method every single time in both results and ease.

    Lower temp baking gives an even cooking gradient because the delta between temp in the oven and in the steak is lower, this reduces grey band. Cooking it slowly also allows you to bring it to the exact temp you want it, rest it, and sear it to finish.

    “Locking in the juices” is a myth, tested time and time again. Kenji Lopez-Alt has food lab articles about it, Americas test kitchen has articles about it, both with studies with blind testing and measured results.

    But if you want proof, go ahead and cook two steaks. One reverse seared, one seared first. Weigh before and after done cooking. Percentage lost will be (difference in weight before – after / original weight). If any difference, it will be negligible, and with reverse sear you are setting yourself up for success.

    Why do restaurants sear first then, you may ask? Well restaurants don’t have 30 minutes to let a steak slowly come up to temp in a low oven. And, given they are professional chefs, many don’t really need the extra Allowance for margin of error in reverse sear.

    Edit to add re: the aluminum foil – buy a quarter sheet pan and a stainless steel wire rack, you can find them online.

  7. Nago31

    Ahh yes. Like a reverse sear but in reverse.

    But I wonder if you reverse it one more time…

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