How to Cook Thin Cut Steak in the Oven: Expert Techniques for Juicy Results

How to Cook Thin Cut Steak in the Oven?

To cook thin cut steak in the oven, start by preheating the oven to 450°F.

Take the steak out of the refrigerator 30 minutes beforehand to let it warm up.

Pat the steak dry with a paper towel and season it generously with salt and pepper.

Heat a well-seasoned cast iron skillet on the stovetop over medium-high heat.

Sear the steak for 45-60 seconds on each side.

Then, transfer the skillet to the preheated oven and cook the steak until it is about 5 degrees away from the desired temperature.

Use a leave-in thermometer to monitor the steak’s temperature.

Remove the skillet from the oven and let the steak rest on a cutting board for 5-10 minutes.

Thin slices of butter can be added to each steak while it’s resting.

The cooking time will vary depending on the size and thickness of the steak.

Use the recommended internal temperatures for desired doneness: Rare (125°-130°), Medium-rare (135°-140°), Medium (145°-150°), Medium-well (150°-155°), Well (160°-165°).

Key Points:

  • Preheat the oven to 450°F.
  • Let the steak warm up at room temperature for 30 minutes.
  • Pat the steak dry and season with salt and pepper.
  • Heat a cast iron skillet on the stovetop and sear the steak for about 1 minute on each side.
  • Transfer the skillet to the oven and cook until the steak is 5 degrees away from the desired temperature.
  • Let the steak rest for 5-10 minutes before slicing.


Did You Know?

1. Thin cut steaks are often referred to as “minute steaks” because they were traditionally cooked quickly, requiring only a minute or two on each side.
2. The technique of cooking thin cut steak in the oven is known as “broiling” or “oven-grilling,” where the steak is placed on a rack in the oven and cooked under direct heat.
3. Cooking thin cut steak in the oven allows for even heat distribution, resulting in a more uniformly cooked steak compared to pan-frying.
4. For added flavor, some chefs recommend marinating thin cut steak before cooking it in the oven. This can help tenderize the meat and infuse it with delicious marinade flavors.
5. When slicing thin cut steak, it’s best to cut against the grain, which helps break up the meat’s muscle fibers and results in a more tender and enjoyable texture.

Cooking Thin Cut Steak In The Oven: An Overview

Cooking steak in the oven is a convenient alternative to grilling, especially for those who may not have access to a backyard grill. The oven provides a reliable and consistent heat source, ensuring even cooking throughout the entire piece of meat. While thicker cuts of steak can take around 10 minutes to cook in a 450° oven after searing on the stovetop, thinner cuts require a slightly different approach.

Thin cut steak, with its quick cooking time and tender texture, is perfect for those who want a delicious and succulent meal without much effort. To achieve juicy results, it is essential to follow the proper techniques and pay attention to crucial details. This article will guide you through the process of cooking thin cut steak in the oven, providing you with expert tips for the best outcome.

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Preparing The Steak: Seasoning And Temperature

Before cooking the thin cut steak in the oven, it is important to bring the steak to room temperature. Allowing the steak to sit outside of the refrigerator for about 30 minutes will ensure uniform cooking and prevent the meat from drying out.

While the steak is reaching room temperature, it’s a good time to preheat the oven to 450°. This high temperature will help to sear the steak and lock in its juices, creating a delightful crust on the outside, while keeping the inside tender and juicy.

Once the steak has warmed up, it should be patted dry with a paper towel to remove excess moisture. Next, generously season the steak with olive oil, salt, and freshly ground black pepper. The olive oil will enhance the flavor and provide a slight browning during the cooking process, while the salt and pepper will bring out the natural flavors of the meat.

  • Bring the steak to room temperature
  • Preheat the oven to 450°
  • Pat the steak dry with a paper towel
  • Generously season the steak with olive oil, salt, and black pepper

“Before cooking the thin cut steak in the oven, it is important to bring the steak to room temperature. Allowing the steak to sit outside of the refrigerator for about 30 minutes will ensure uniform cooking and prevent the meat from drying out.”

Searing And Transferring To The Oven

To achieve a mouthwatering crust on the steak, it is crucial to sear one side of the meat before transferring it to the oven. Start by preheating a well-seasoned cast iron skillet over medium-high heat on the stovetop. Heating the skillet before adding the steak ensures that it will sear properly and develop that desired caramelized crust.

Once the skillet is hot, carefully place the seasoned side of the steak down, pressing it firmly against the skillet to ensure full contact between the meat and the hot surface. Allow the steak to sear for 45-60 seconds before flipping it over onto the other side and repeating the process.

After both sides have been seared, transfer the skillet directly into the preheated oven. This seamless transfer ensures that the steak cooks evenly and quickly. The steak should be cooked until it is about 5 degrees away from the desired temperature, as it will continue to cook while resting.

Resting And Slicing The Steak

Once the steak has reached the desired internal temperature, typically indicated by a leave-in thermometer probe inserted into the steak, it should be removed from the oven. It is crucial to allow the steak to rest for 5-10 minutes before slicing. Resting allows the juices to redistribute within the meat, resulting in a more succulent and tender steak.

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During this resting period, thin slices of butter can be added to each steak, if desired. The butter will melt and further enhance the overall flavor and richness of the dish.

When it is time to slice the steak, it is essential to cut against the grain. Cutting against the grain ensures that the meat remains tender when eating as it shortens the muscle fibers rather than making them tougher. Thin slices against the grain will result in a melt-in-your-mouth texture that is sure to impress.

Tips For Cooking Thin Cut Steak In The Oven

When cooking thin cut steak in the oven, there are several tips and tricks to ensure perfect results every time. Here are a few important pointers:

  • Experiment with different cooking methods: Before using the oven, consider other methods such as pan-searing or grilling. Each technique brings out different flavors and textures in the steak, allowing for a richer culinary experience.

  • Select your favorite cut of beef: Choose a cut of beef that suits your preferences and cooking style. Thicker cuts are typically recommended for cooking in the oven, so consider asking your butcher for custom cuts if necessary.

  • Prioritize marbling: Look for steaks with fine marbling throughout the meat. The intramuscular fat helps to keep the steak moist and tender during cooking. Steaks with more marbling tend to have a richer and more luxurious flavor.

  • Use a cast iron skillet: A cast iron skillet is highly recommended for cooking steak in the oven. It holds heat well and distributes it evenly, ensuring consistent and efficient cooking.

  • Monitor the steak’s temperature: To achieve the desired level of doneness, it is essential to monitor the internal temperature of the steak using a leave-in thermometer or an instant-read digital meat thermometer. This ensures that the steak is not overcooked or undercooked.

  • Additional tips:

  • Let the steak rest for a few minutes before cutting into it to allow the juices to redistribute.
  • Season the steak with salt and pepper or your favorite seasoning before cooking.
  • Brush the steak with olive oil or melted butter to enhance the flavor and promote browning.
  • If desired, baste the steak with garlic butter or herb-infused butter during cooking for added flavor.

With these tips in mind, you can achieve perfectly cooked thin cut steak in the oven every time.

Monitoring The Steak’s Temperature For Perfect Doneness

Monitoring the internal temperature of the steak is crucial for achieving the perfect level of doneness. While cooking times can vary depending on the size and thickness of the steak, it is recommended to use temperature as a more accurate indicator.

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Here are the recommended internal temperatures for different levels of doneness:

  • Rare: 125°-130° Fahrenheit (51°-54° Celsius)
  • Medium-rare: 135°-140° Fahrenheit (57°-60° Celsius)
  • Medium: 145°-150° Fahrenheit (63°-66° Celsius)
  • Medium-well: 150°-155° Fahrenheit (66°-68° Celsius)
  • Well: 160°-165° Fahrenheit (71°-74° Celsius)

It is essential to note that the steak will continue to cook while resting, so it should be removed from the oven when it is a few degrees below the desired final temperature.

In conclusion, cooking thin cut steak in the oven is an excellent alternative to grilling, providing a convenient and reliable method for preparing a delicious meal. By following the proper techniques and paying attention to important details, you can achieve juicy and tender results every time. Remember to:

  • sear one side of the steak before transferring it to the oven
  • let it rest before slicing
  • use a leave-in thermometer to monitor the steak’s temperature.

With these expert tips, you’ll be able to cook thin cut steak in the oven with confidence and enjoy a delightful meal on any occasion.

Frequently Asked Questions

What temperature do you bake thin steaks?

To achieve the perfect cook on thin steaks, it is recommended to bake them at a slightly higher temperature. Set your oven to 475° to ensure a flavorful sear and juicy interior. By preheating the oven at this temperature and generously seasoning the steaks beforehand, you can achieve a deliciously crispy exterior with a tender and succulent center.

How long does it take to cook a thin slice of steak?

Thin slices of steak can be cooked to perfection in no time at all. With their slim profile, these cuts require only a brief cooking period. Achieving a delectably browned exterior, it takes approximately 3 minutes per side to cook a thin slice of steak, resulting in a succulent medium-rare center.

How do you cook thin steak and keep it tender?

To ensure thin steak stays tender during cooking, it is important to properly tenderize it beforehand. One effective method is to use a meat mallet or a heavy kitchen tool to pound the steak. Placing the meat in between sheets of plastic wrap or wax paper, gently pound it to break down the muscle fibers and maximize tenderness. By tenderizing the steak in this way, you can achieve a tender and delicious result when cooking it.

How to cook a 1 inch steak?

To cook a 1-inch steak to perfection, start by preheating a skillet over medium-high heat. Add a small amount of oil to the skillet, then place the steak in and sear for 4-6 minutes on each side. For a medium-rare steak, the internal temperature should reach around 130°F. Once cooked, remove the steak from the skillet and let it rest for 5 minutes under a light foil cover. This resting time allows the juices to redistribute, resulting in a tender and flavorful steak ready to be served.