Don’t you have a cast-iron skillet but want to cook a sumptuous ribeye steak dish for everyone? The delightful news is that cooking the perfect steak can be achieved using your oven.
While you can cook steak using a pan that can resist high heat, the other alternative is using an oven rack and baking sheet.
You only need to season your New York strip steak with your preferred ingredients, herbs, and spices.
Sear the steak in the pan over high heat for a minute on each side. You can turn it over to the oven rack with a baking sheet underneath.
Read the post below for more detailed steps for how to cook steak in an oven without a cast iron skillet.
Is It Ok to Cook Steak in the Oven Without Using a Cast-Iron Skillet?
Yes. You don’t need to worry about cooking your T-bone steak even if you don’t own a cast-iron skillet.
The other option to cook steak recipes is using the oven. Interestingly, there are different methods to cook filet mignon in the oven without using a cast-iron skillet, including:
- Cooking the steak in an oven-safe pan or skillet
- Utilizing a wire rack inside the baking sheet
- Baking the juicy steak in the oven on a baking sheet
Detailed Guides on How to Cook Ribeye Steak Without Using a Cast-Iron Skillet
You can select from the three different methods of cooking steak in an oven:
1. Reverse Sear
In this method, start seasoning the New York strip steak and cook it in the oven until 10 to 15 degrees F, below the preferred internal temperature.
Afterward, remove the steak from the oven straight to a sizzling hot pan and sear it. This method gives your steak a very tempting golden brown crust.
It’s critical to sear for roughly one minute on each side. Allow the steak to sit for five to ten minutes.
2. Broiled Steak
The other method is broiling the steak in the oven. To get started, set the oven to broil at 450-degree F.
Season the filet mignon steak for about 40 minutes to one hour before you cook it.
Next, put the strip steak on a wire rack on a baking sheet. Then, place the steak in the oven roughly five inches from the heat source above.
Please note that turning thinner steaks is essential every three to four minutes. Broiling your steak may take about fifteen minutes, depending on the steak’s size.
Observe if the steak is cooked according to your preferred doneness, and then allow it to rest.
3. Pan-Seared Steak
This method requires searing the juicy steak and turning it over to the oven. Here are the detailed instructions on how to perform this steak cooking method:
Ingredients Needed:
Ribeye steak (any cut is ok)
Kosher salt
Olive oil
Fresh thyme
Freshly ground black pepper
Required Equipment:
Wire rack (optional)
Frying pan
Tongs
Sharp knife
Oven rack or baking sheet
Meat thermometer
Cutting board
Oven mitt
Paper towels
Cooking Instructions:
1. Take the ribeye steak out of the refrigerator and bring it to room temperature. Use freshly ground pepper and your desired amount of kosher salt for seasoning.
2. Leave the steak at room temperature for approximately 40 minutes to one hour. Seasoning your steak with kosher salt helps to significantly tenderize the meat, also known as the dry brine technique.
This method is ideal for tenderizing tougher cuts of steak, such as rump.
3. Preheat your oven to 450-degree F.
4. Pat the ribeye steak dry. Getting rid of the excess moisture from the steak’s exterior is vital with a paper towel.
5. In a preheated oven, put the pan over medium-high heat. The pan should be scorching hot before putting the steak on it.
Use a few tablespoons of olive oil to keep the steak from burning.
6. Lay the pan-seared steak away from you and sear it on each side, do this for one minute. Distribute the fat from the side of the steak.
Use the tongs to grab your ribeye steak. After that, press the steak hard into the pan’s surface.
7. Embed the leave-in thermometer through the side of the steak, approaching the center.
Alternatively, use a standard meat thermometer to take the internal temperature manually every five to seven minutes.
8. Turn the steak over to the oven. Transfer it into the oven with a pan if there’s an available oven-proof pan.
It’s crucial to place a baking sheet below the oven rack, as this will gather the fat drippings from the pan-seared steak.
9. Check the steak’s internal temperature in the middle of the cooking process.
Find the reading on the meat thermometer, and continue cooking until you reach 5 degrees F below the preferred temperature.
10. Lastly, allow the steak to rest. Then, after a few minutes, take the steak out of the oven using an oven mitt.
Letting the steak rest helps spread the juice throughout the meat’s inner portions. The steak juices will disseminate on the dish if you cut the meat immediately after it’s taken out from the heat source.
How Can I Pick the Best Steak?
While there are many factors to consider when picking the best steak, the most indispensable element is selecting the cut fitted for cooking in the oven or grill.
You can choose from the most famous steak cuts, such as porterhouse, the New York strip, and rib eye.
Moreover, it’s paramount to pick steaks that are not too fatty and feature an excellent marbling of fat all over.
Regarding the appropriate thickness of the steak, the ideal thickness is approximately 1 to 1 ½ inches.
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Final Thoughts
Did we provide detailed information on “how to cook steak in the oven without a cast iron skillet”?
It’s undeniable that various steak recipes are foolproof choices when cooking for the family, holidays, and special occasions.
While you can immediately order various steak dishes in restaurants, cooking them at home is still the best experience.
Nevertheless, it’s also decisive to cook steak recipes using suitable methods, ingredients, and equipment to enjoy satisfying outcomes.
We hope our post above can help you handle your favorite steak dishes the next time you cook for your loved ones and guests!
We’d love to hear what your thoughts are, so please leave us a comment below.
