Oven Grilled Steak Recipes

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

OVEN-GRILLED TERIYAKI FLANK STEAK

Steps:

• Wipe the meat dry and place it in a large, heavy duty zip-top plastic bag.
• Combine the remaining ingredients and pour them into the bag with the meat. Close and marinate in the refrigerator for at least 3 hours or overnight.
• Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F.
• Using long tongs, remove the meat from the marinade and place it on the preheated pan. Discard the marinade. Convection roast for 5 minutes; turn over and cook for 5 more minutes for rare, 7 more minutes for medium, and 10 more minutes for well-done.
• Place the meat on a carving board, cover, and let it rest for 5 to 10 minutes. Use a sharp knife to cut it diagonally into thin slices.

OVEN-"GRILLED" STEAK

Steps:

• Preheat the oven to its maximum, 500°F or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better. About 10 minutes before you're ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks (or use 2) over high heat. Wait 2 or 3 minutes, until the pan is beginning to smoke.
• Add the steaks and let them sit on top of the stove as long as you can before the smoke becomes intolerable-probably no more than a minute. Immediately transfer the pan to the oven. Roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3 or 4 minutes, until done. Sprinkle with salt and pepper and serve immediately.