Maybe it’s cold out and you haven’t turned on your grill in months. Or maybe you don’t have a grill – in lots of city buildings, you’re not even allowed to have one. But still, you’re craving a tender, juicy steak.
News flash: You don’t need a grill to make a great, 100% grass-fed steak.
OK, fair enough. You know it’s possible to cook a steak on the stovetop, or pan-sear a steak and finish it in the oven. (More on that later.)
But get this. You can actually cook an amazing steak ENTIRELY in the oven. That means organic, 100% grass-fed steak on the table for you, your whole family or your friends who are on their way over, in just one step.
Here are the steps for a fork-tender, oven-cooked steak:
1) Make sure your beef comes to room temperature. Take it out of the fridge and let it rest … like really rest, long enough to be room temperature to the touch. That will ensure it cooks evenly. It can take up to an hour.
2) Select your cooking oil. Choose your favorite cooking oil that works well at high heat. That includes some olive oils, avocado oil, and coconut oil, for example. Brush each steak lightly with oil.
3) Season your steaks. Sprinkle with salt and pepper to taste. Other additions, such as dried rosemary, garlic powder, or smoked paprika are optional.
4) Place steaks in an oven-safe dish. Choose a pan with sides to contain the juicy splatter.
5) Adjust your oven rack. Place the rack 3-4 inches below the broiler.
6) Set your oven to broil. Turn your oven to broil and allow it to heat for 15 minutes
7) Cook steaks on the first side. Leave them in the oven on the first side for 4-6 minutes.
8) Flip steaks. Do this carefully with a long pair of tongs.
9) Cook steaks on the second side. Finishing the steaks will take another 4-6 minutes, depending on their thickness and your desired doneness. Use a meat thermometer to check the internal temperature.
10) Remove and rest. Rest your steaks for 10 minutes.
11) Plate with your choice of sides and enjoy!
A few notes on choosing your cut of 100% grass-fed steak for oven-broiled success:
This oven-broiling method works beautifully for 100% grass-fed ribeye steaks and strip steaks. The more fat in your cut of beef, the more forgiving the steak will be if you cook it a tad too long. On the flip side, the leaner the cut – such as sirloin or tenderloin – the more care you’ll need to avoid over cooking, and the more fat you’ll want to add.
And that’s all you need to do to make incredible grass-fed steak using only your oven.