Oven-Roasting Steak: Tips from Meatguy Steakhouse

Meatguy Steakhouse by   Leo Bisma chef July 21, 2023

Delve into the world of gastronomy as we explore the intricate art and science of creating the perfect oven-roasted steak. From the Meatguy Steakhouse kitchen to your table, we demystify this culinary marvel, inviting you to experience steak like never before.

Oven-Roasting Steak: Tips from Meatguy Steakhouse

The art of oven-roasting steak is akin to conducting a well-synchronized symphony. Every note, every instrument, and every beat come together to create a harmonious medley of flavors that are nothing short of magic.

For the patrons of Meatguy Steakhouse, this art form is a gastronomic experience that tantalizes the palate and invokes a sensory delight.

Melt-In-Your-Mouth Steak in the Oven

How does one achieve this culinary masterpiece? The secret lies in the precision of temperature, the choice of meat, seasoning, and an observant eye that never loses sight of the oven. Here's how to create a melt-in-your-mouth steak that will leave an indelible mark on your taste buds.

1. Selection of Steak

Your steak is your canvas, and the choice of the cut is the first stroke in painting a culinary masterpiece. Ribeye and sirloin are particularly popular choices due to their rich marbling and tender texture.

If you prefer a leaner cut, go for the fillet, which promises tenderness that can't be beaten. Remember, the thickness of your steak matters too - aim for at least 3cm thick for a perfect balance of crisp exterior and succulent interior.

2. Seasoning is Key

Simplicity is the best approach when it comes to seasoning your steak. A generous pinch of salt and a dash of pepper will suffice. Make sure to season the steak at least 40 minutes before you put it in the oven. 

This allows the salt to draw out the moisture from the meat and then reabsorb it, intensifying the beefy flavor and ensuring tender meat.

3. Searing for a Crisp Crust

Preheat your oven to 120 degrees Celsius. Meanwhile, heat a heavy, oven-safe skillet on high heat on the stovetop. Sear your steak for about 2 minutes on each side until it forms a golden-brown crust. 

This Maillard reaction, a complex series of chemical reactions, results in the formation of hundreds of flavor compounds, making the steak's exterior tantalizingly crispy and aromatic.

4. Roasting to Perfection

After searing, transfer the steak, in the skillet, to the preheated oven. Roasting time varies depending on how you prefer your steak: 20-30 minutes for medium-rare (internal temperature of 55 degrees Celsius), 30-40 minutes for medium (60 degrees Celsius), and 45-60 minutes for well-done (70 degrees Celsius). A digital meat thermometer is a valuable tool to precisely monitor the internal temperature.

5. Resting

Once the steak is cooked to your liking, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute throughout the steak, ensuring every bite is moist and flavorful.

6. Serving

Slice against the grain, serve with your favorite sides, and voila! Your oven-roasted, melt-in-your-mouth steak is ready to be savored.

Oven-roasting steak is a dance between science and art. The science is in understanding the chemistry and physics at play, while the art lies in the timing, the observation, and the care given to each step of the process. 

Read more: Sirloin Steak: A Lean and Flavorful Option for Meat Lovers

How Long to Cook Steak in Oven

Cooking steak in an oven is an art that requires meticulous attention to detail. The crescendo in this symphony of flavors is the perfect doneness. But how do we achieve that? Timing, dear patrons, is everything.

1. Size and Thickness

The size and thickness of your steak are the most influential factors in determining the cooking time. A thick, 3cm ribeye steak might take up to 30 minutes to reach medium-rare doneness at 120 degrees Celsius, whereas a thinner cut may reach the same level of doneness in less time.

It's essential to know the anatomy of your steak before you commence the cooking process.

2. Starting Temperature

The starting temperature of your steak can significantly influence the cooking time. A steak that has been allowed to sit at room temperature for about 30 minutes will cook more evenly and quickly than a steak straight from the fridge.

3. Oven Temperature

While a lower oven temperature (120-130 degrees Celsius) is recommended for oven-roasting steak, you can raise the temperature for a faster cook time. However, this could mean a trade-off between time and quality, as higher temperatures can cause the steak to dry out and toughen.

4. Doneness Preference

How you prefer your steak - rare, medium-rare, medium, or well-done - also determines the cooking time. As a guideline, at an oven temperature of 120 degrees Celsius, aim for 20-30 minutes for medium-rare (55 degrees Celsius internal temperature), 30-40 minutes for medium (60 degrees Celsius), and 45-60 minutes for well-done (70 degrees Celsius). Always use a meat thermometer for precision.

Read more: Cooking with Charcoal: Tips, Tricks, and Recipes for Grilling Meat to Perfection

How to Cook Steak in the Oven Without Searing

While searing offers the benefit of a crisp crust and flavor enhancement via the Maillard reaction, it's possible to achieve a delicious steak in the oven without it. Welcome to the world of slow-roasting, where patience is a virtue and the reward is a juicy, tender steak.

1. Room Temperature Steak

As with searing, start by allowing the steak to sit at room temperature for about 30 minutes before cooking. This helps it to cook more evenly.

2. Simple Seasoning

Season your steak with salt and pepper at least 40 minutes prior to cooking to enhance the beefy flavor and ensure tenderness.

3. Low and Slow

Preheat your oven to a lower temperature, around 90-95 degrees Celsius. Place the steak on a wire rack set in a rimmed baking sheet to ensure even heat distribution.

4. Longer Cooking Time

Bake your steak in the oven for about 45-55 minutes for medium-rare doneness (55 degrees Celsius). Cooking times will vary based on your preferred level of doneness and the thickness of the steak.

5. Rest and Serve

After the steak reaches your desired internal temperature, remove it from the oven and let it rest for 10 minutes before slicing and serving.

Remember, while searing imparts a unique flavor, a no-sear steak cooked patiently in the oven can be equally succulent and delicious. The key is patience and meticulous attention to timing, temperature, and the quality of your steak. 

The outcome is a rich, mouthwatering experience that remains an essential part of the Meatguy Steakhouse experience.

Read more: International Meat Traditions: A Culinary Journey at Meatguy Steakhouse

Slow Cook Steak in Oven

The technique of slow-cooking steak in the oven is the culinary equivalent of a masterpiece painted in slow, deliberate strokes. It allows for deeper penetration of heat, resulting in a tender, succulent steak with a richness of flavor that is second to none.

1. Preparation

As with any steak cooking method, bring the steak to room temperature before cooking and season it adequately. This step helps ensure an even distribution of flavors and a more uniform cooking process.

2. Low Temperature

Preheat your oven to a low temperature of about 95 degrees Celsius. This gentle heat cooks the steak slowly, breaking down the connective tissues and rendering the fat, which results in a meltingly tender steak.

3. Longer Cooking Time

Because of the low temperature, the steak will need to cook for a longer period of time, often between 45 minutes to an hour for a 3cm thick steak to reach medium-rare doneness. Use a meat thermometer to monitor the internal temperature, aiming for around 55 degrees Celsius for medium-rare.

4. Rest

After the steak has cooked, allow it to rest for about 10 minutes. This period allows the juices to redistribute throughout the steak, ensuring every bite is moist and flavorful.

Read more: The Ultimate Guide to Choosing the Perfect Steakhouse for Your Next Night Out

What Temperature to Cook Steak in Oven

Choosing the right oven temperature to cook steak is an essential part of achieving the perfect taste and texture. It's like finding the ideal temperature at which to serve a fine wine – the subtleties and nuances change, revealing different layers of complexity and delight.

1. Slow Cooking

For slow cooking, as we've just discussed, a low temperature of around 95 degrees Celsius is ideal. This gentle, sustained heat breaks down the connective tissues and slowly cooks the steak to tender perfection.

2. Roasting

If you're roasting your steak, a moderate oven temperature of around 120-130 degrees Celsius is recommended. This ensures a good balance between cooking the steak through and achieving a delectable, lightly browned crust.

3. Broiling

For broiling a steak, where the aim is to cook quickly under high heat, preheat your oven to its highest setting, usually around 260-280 degrees Celsius. Monitor the steak closely as it can cook quickly and risks burning at these temperatures.

Each method and temperature imparts its unique character to the steak, playing a part in the final symphony of flavors that we so cherish at Meatguy Steakhouse. So, experiment and savor the experience, just as we do every day in our quest for the perfect steak.

In the world of gastronomy, oven-roasted steak stands as a testament to the delightfully varied and nuanced universe of flavors and textures. The delicate dance of heat, timing, and temperature coalesces into a symphony of taste that is as gratifying to the palate as it is a tribute to the art of cooking.

At Meatguy Steakhouse, we invite you to immerse yourself in this art. Come, allow us to take you on a journey through a world of flavors that oscillates between the comforting and the innovative, between the classic and the avant-garde. A world where each bite is a symphony, and each steak is a melody composed of the finest ingredients and orchestrated by skilled hands.

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