Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and hamburger steak and gravy in oven knowledge come together.
Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 41 people, some anonymous, worked to edit and improve it over time. There are 10 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 3,098,810 times. Lots of people cook steak on the grill, but you can also prepare a delicious piece of steak in the oven. The key is to prepare the steak in advance and cook it at the perfect temperature.
You’ll want a very hot oven to cook the perfect steak. Start off with relatively thick steaks. Steaks that are an inch to an inch and a half thick work best for this method. That’s because thicker steaks get more time to develop a wonderful outer crust before the inside cooks.
Generally speaking, the thinner the steak, the quicker it becomes as dry and hard as it cooks. Wipe away any moisture from all sides of the steak. Excess moisture left on steaks will cause them to steam, not sear. Take a paper towel and wick away any moisture that’s present on your steak.
There are several opinions about how and when to salt your steak. If you don’t have a lot of time on your hands, salt your steak immediately before you place it in the pan. Salt draws moisture from the inside of the steak to the outside. If you have more than 45 minutes to spare, try salting the steak three quarters of an hour in advance. The salt will draw salt out to the surface of the steak, but after 30 to 40 minutes, the steak will draw back the salted moisture in a process called osmosis.