How to Cook Steak? Complete Recipe
Preparing a delicious oven-baked steak is easy and practical. With simple ingredients like beef, onions, peppers, and tomatoes, you create a delightful combination of flavors by searing the meat and then baking it with sautéed vegetables.
This results in a mouthwatering and comforting option, perfect for a cozy family meal.
To enjoy an exquisite oven-baked beef steak, it is important to consider:
- The roasting process
- The balance and combination of flavors
It is essential to season the steaks with salt and pepper before searing them in a hot pan, as this enhances both flavor and texture.
Preparing a sofrito with onion, peppers, and tomato, along with beef concentrate and cilantro, adds a special touch that elevates the dish.
Finally, baking for 30 minutes allows all the flavors to meld together, creating an unparalleled culinary experience.
Table of Contents
How to Make Oven-roasted Meat?
Ingredients:
- 1/2 cup of olive oil
- 1 teaspoon of Gourmet Garlic Powder
- 1 teaspoon of Gourmet Whole Oregano
- 1 pinch of Gourmet Chili Pepper
- 2 kilos of goose tip
- 1 onion, thinly sliced
- 2 sliced carrots
- 4 potatoes with skin on, cut into wedges
- Gourmet Sea Salt to taste
- 1 teaspoon of Gourmet Ground Black Pepper
- 1 cup of white wine
- Fresh parsley
Preparation:
- In a bowl, mix half the olive oil with the Gourmet garlic powder, Gourmet whole oregano, Gourmet sea salt, and a pinch of Gourmet ground paprika. Add the meat and, using your hands, coat it completely with the mixture. Let it rest for 20 minutes.
- In a pot, heat the remaining oil and lightly sauté the onion and carrot, add the meat and sear it well on all sides, season with Gourmet sea salt and Gourmet ground black pepper.
- Transfer to a baking dish, forming a layer with the onion and carrot, then add the potatoes. Next, add the meat and wine. Adjust seasoning.
- Cook at high temperature for 10 minutes, then at medium temperature for another 50 minutes. Once the meat is ready, slice it and add parsley.
Video Guide 📽️
How to Cook Steak on the Stovetop
1. Choose the right steak
- Good options include ribeye, sirloin, strip steak, or tenderloin.
- Thickness should be about 1–1½ inches for best results.
2. Bring steak to room temperature
- Let the steak rest outside the fridge for 20–30 minutes.
- This helps it cook evenly.
3. Season simply
Pat the steak dry, then season both sides with:
- Salt
- Black pepper
(Keep it simple—extra spices can burn.)
4. Heat the pan
- Use a cast-iron skillet or heavy pan
- Heat on high until very hot
- Add 1 tablespoon oil (vegetable or olive oil)
5. Sear the steak
Place the steak in the pan and do not move it.
Cook times (per side):
- Rare: 2 minutes
- Medium-rare: 3 minutes
- Medium: 4 minutes
Flip once only.
6. Add butter and aromatics (optional but great)
Lower heat slightly and add:
- 1 tablespoon butter
- Garlic clove
- Fresh herbs (thyme or rosemary)
Tilt the pan and spoon butter over the steak for 30–60 seconds.
7. Rest before slicing
Remove steak and let it rest for 5 minutes.
This keeps the juices inside the meat.
Quick Doneness Guide
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F |
| Medium-Rare | 130–135°F |
| Medium | 140–145°F |
| Well Done | 160°F+ |
Helpful Tips
- Dry steak = better crust
- Hot pan is key
- Always rest the steak
- Slice against the grain for tenderness
This is the method I use most at home—it’s fast, reliable, and doesn’t need fancy ingredients.
How to improve your results?
The quality of the ingredients is essential for excellent results. We recommend using fresh, seasonal produce.
It’s also important to follow the proportions indicated and respect the cooking times to achieve the perfect texture and flavor in every dish.
Nutritional Facts
| Nutrient | Amount |
|---|---|
| Calories | ~ 380 kcal |
| Protein | ~ 32 g |
| Total Fat | ~ 22 g |
| Saturated Fat | ~ 7 g |
| Carbohydrates | ~ 14 g |
| Sugars | ~ 6 g |
| Fiber | ~ 3 g |
| Sodium | ~ 620 mg |
Values may vary depending on the cut of beef and exact ingredient quantities used.
Frequently Asked Questions (FAQs)
What cut of beef works best for oven-baked steak?
Cuts like sirloin, chuck, or round steak work well, as they become tender when baked with sauce and vegetables.
Can I skip searing the steak before baking?
Searing is highly recommended because it locks in juices and adds deep flavor, but the dish can still be baked directly if needed.
Can I replace beef concentrate with broth?
Yes, you can use beef broth, but the flavor will be slightly lighter than using concentrate.
Conclusion
This oven-baked beef steak is a simple yet comforting dish that brings together rich flavors, tender meat, and aromatic vegetables.
The combination of searing, sofrito, and slow baking creates a meal that feels homemade and satisfying, perfect for sharing with family.
It’s one of those recipes I like to make when I want something hearty, warm, and full of flavor without extra effort.
