Cooking steak in the oven

I would think that whether the steak is boneless or bone-in would result in considerably different results for those who prescribe either pan-searing or oven-roasting first.

If it is a boneless steak cut, I would pan-sear first and then finish in the oven if necessary, or simply put under a broiler on high, turning once with a generous amount of olive oil. Either way you should create a nice crust if you let it be during cooking.

Is it just me or does the reverse method take a lot longer? Even for thickish steaks, I sear for 3 minutes a side and then 3-4 minutes in a very hot oven. I let it rest for 4-5 minutes and it's perfect.

I also had my reverse sear NY strip steak last night. My steak was much smaller than Sashi's. 9.25 ounces and 1.25 inches thick. I used my oven and my cast iron skillet to sear it. Usually, I use my grill which has a temp gauge, but I felt more in control using my oven. I cooked mine at 225f until it reached 105 which took 25 minutes. I looked at my previous notes and I've let it go to 120 previously. Then I let it rest just tented with foil for ten minutes. I seared it about 90 seconds in a very hot cast iron pan. It was just a tiny bit too red in the middle. I'm going to let it go to 125 next time. Kenji says 95 degrees. He must like his steaks quite rare. The outside was perfectly crusty and when I sliced the steak with no more resting after searing, there was not any juice left on the cutting board.

I like using the oven for the first stage, but I will let it go to 115-120 next time and finish it on the grill for the sear. I do close the lid when I sear it which I think is why it takes it up to a perfect medium rare. I also hold it upright with tongs and sear the edges.

Delicious!!

Thank you all for the advice and comments! I was super eager to try this out and last night I cooked my steak via the reverse method (so much for the blizzard dinner, tonight we will be eating crumbs). Reporting back. I followed the instructions from the video that TiggyBee linked, and it worked like a charm. My steak was 2-inch thick ribeye with a bone (over 2lb total), and I cooked it at 250F convection (because video calls for 275 oven). It took an hour to get to 125F in the center of the steak. I rested the steak for 15 minutes wrapped in foil, then seared both sides over high heat for about two minutes per side, for a perfect medium rare. Additional benefit: the amount of smoke in the kitchen was close to none! I am now curious as to what happens when the oven temperature is even lower, 225F as Susan suggested, itching to try that soon :)

in French cooking technique, you never cook the steak in an oven. All you need is to keep basting the steak with sufficient EVO/butter. That's just my humble view. see more on my blog: coupecuit.wordpress.com.

in French cooking technique, you never cook the steak in an oven. There is no need, and ma

Slow roasting first then searing is the best! I usually put my steaks on a metal rack set on top of a baking sheet in a 275 degree oven for 20 minutes and start checking them at the 15 minute mark. A meat thermometer inserted into the middle of the steak should be at 100-105. Preheat a cast iron skillet before taking them out and sear for 2 minutes each side. Rest for another 10-15 minutes wrapped in foil. The rest will soften the hard crust, so if you're really wanting a crust, sear for an additional 20-30 seconds each side.

The video that TiggyBee linked is really good. I like the resting period. He cooks his in a hotter oven to a higher temp, but his steak is much thicker than any steak I've cooked, so maybe follow his numbers if your steaks are really thick. Lately, my New Yorks (I bought a roast and sliced it myself) are about 1.25 inches thick.

@chops, I didn't read your question correctly. I find the benefit of starting low and slow gives you a more consistent temp throughout..no outer grey line and super pink/red in the middle. It's more of a solid pink all the way through. Searing it at the end gives you a freshly crusted outer layer. I'm so hungry for steak right now.

Both techniques work well and can provide excellent results.

Restaurants generally use the "stovetop pan sear / oven" method since diddling with oven temperatures during service is impractical. It's fine for the home cook provided other dishes do not need to occupy the oven at high temps.

Your method of "pan sear it first in the superhot cast-iron skillet and then finish in the hot oven." has worked for me time & time again. The thicker the steaks, more time on the stovetop for searing and my Thermapen thermometer guides me in the oven. Tried & true for me.

Yes!! Reverse sear. I love it for steaks and rib roasts. Kenny from Serious Eats has been talking about this since 2009. I think our family first used this for our Christmas prime rib that year or the next. It's the only way we cook them now. The method works just as well with steaks. Here's a charcoal grill article, but you can just insert your oven.

http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html

I was too fast with the keyboard and forgot to add the question. Here it is. In the absence of grill we cook our steaks in the oven. We do it the usual way, pan sear it first in the superhot cast iron skillet and then finish in the hot oven. But I recently read an article that argued how for very thick steaks it is better to do the opposite -- first roast the steak in the oven and then finish in the pan. Has anyone tried this? Your thoughts and comments much appreciated.