Today we will talk about how to cook a tbone steak in the oven. Buying a raw steak from your butcher is like buying a blank canvas. It has the potential to become a juicy and tasty piece of art if you use the right methods. If you don’t pay attention, though, you’ll have more than a mess.
Using the oven to cook steak gives you control over the process. As long as it is properly prepared and the right temperature is used and good cooking time, it comes out exactly the way you like it.
Pat each side of the fillet dry with a paper towel to remove as much moisture as possible.
Place the top rack in the oven so the steaks are 4 inches (10 centimeters) under the rack. Slide the pan in the cold oven to make sure it is in the correct position. Remove the pan from the oven.
Preheat oven in broiler position.
Season the meat. Rub both sides of each piece with extra virgin olive oil. Sprinkle with salt and freshly ground black pepper for the most basic of seasonings. As an alternative, create your own spice mix by mixing your favorite dried herbs with garlic powder.
For example, rosemary and thyme pair well with meat, although paprika, cumin, and chili powder also mix well if you like strong meat. Rub the preparation on each side with your hands.
Put the steaks on the grill and slide the tray onto the top rack of the oven. Use a timer for juicy or cooked steaks. For example, if you’re cooking one-inch (2.54-centimeter) meats and you want them to be juicy, grill them for 15 minutes.
If your steaks are thick or you want them to be cooked through, add a few more minutes at a time, and if your steaks are thinner than 1 inch (2.54 centimeters) or you like them drier than raw, add a few minutes an hour. Flip steaks halfway through cooking, using a carving fork.
Remove the pan from the oven. Insert a meat thermometer into the thickest part of the meat. Check that the meat has an internal temperature of at least 145 degrees Fahrenheit, recommended for food safety by the United States Department of Agriculture.
If the thermometer registers a temperature below 145 degrees, return all the steaks to the oven for a few more minutes. Continue checking the temperature of the thickest meat every minute.
Take the meat out of the oven. Let it rest, uncut, in the pan for three minutes. When resting, the juices will be evenly distributed throughout the meat.