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The best style to cook sparse steak is... carefully. It's piece of cake to overcook it, which leaves you with a stale-out hunk of meat that's low-cal on flavor and heavy on chewiness. While the grill or stovetop are more traditional methods for preparing a steak, baking it in the oven is an easy option involving a little less work and cleanup.

Prepping the Steak

Place a greased baking tray, cast iron skillet or other oven-safe pan in the oven and preheat it to 450 degrees Fahrenheit. Letting the tray or pan go hot starting time helps you go a sear on your steak as yous would on the stove or grill.

Proceed the steak out at room temperature for about 30 minutes to 1 60 minutes earlier cooking, so information technology doesn't go into the oven really cold. While there's some debate whether this really accomplishes anything, some people insist the meat seizes up and cooks unevenly if information technology basically goes straight from the refrigerator to the estrus. So, if you have fourth dimension, you might likewise do it, equally information technology can't injure (merely never get out meat out at room temperature for longer than two hours).

Pat the steak dry out with a paper towel; then castor all its surface area with cooking oil or melted butter. Pat on plenty of salt and pepper and any other herbs or spices you want to use, such as garlic or onion powder, rosemary and/or thyme.

Marinating a Thin Steak

As an alternative to only seasoning the steak, you tin marinate it for added flavor. Sparse cuts are the best candidates, equally the marinade really stands a risk of penetrating through enough of the beef to make a deviation. Many preparations of bacteria cuts like flap steak, sirloin tip side steak, bottom circular and superlative round steak recipes encourage marinating to impart some extra flavor and wet.

If yous don't have a store-bought beef marinade, it's easy to make your ain. Marinate equal parts cooking oil and an acid, such as vinegar, wine or citrus juice. Add plenty of salt and pepper, besides as any other complementary aromatics you want to utilise, like minced garlic, onion powder, chili powder, rosemary, thyme, soy sauce or fish sauce. Some sweetness from sugar or brown sugar adds nice depth of season, also.

Soak the steak in a glass or other nonreactive baking dish covered with plastic wrap in the refrigerator for 1 to 12 hours. The longer information technology marinates, the stronger the imparted flavor, merely do information technology also long and you lot risk making the meat mushy. Flip the steak halfway through if information technology's non fully immersed. Discard the marinade at cooking time; it'due south contaminated with leaner from the raw beef.

Baking a Thin Steak

Place the steak on the preheated oven tray or skillet in the heart of the oven. Leave it in identify; so flip information technology over with tongs or a spatula later on vi minutes. Don't stick it with a fork to turn information technology, as holes in the meat let the juices that provide moisture and flavour to escape.

The best way to cook thin steak – especially bacteria cuts that are often less tender and flavorful – is to medium-rare. That's an internal temperature of 130 degrees Fahrenheit on a meat thermometer. If you lot prefer rare, the target temperature is 120 degrees F; for medium, cook to 140 degrees F; for medium-well, cook to 150 degrees F; and for well-done, cook to 160 degrees F.

Cooking time varies by oven, thickness of the steak, color and material of the tray or pan, and other factors. Plan for it to take nearly 12 minutes to get to medium-rare for a steak that's around 1/two-inch thick. Remove the steak from the tray or pan promptly to forbid overcooking, and permit it residual for 5 to 10 minutes, during which time its juices settle and its temperature rises nearly some other 5 degrees.

References

Writer Bio

Eric Mohrman is a food and drink, lifestyle, and travel writer living in Orlando, Florida. He spent 10 years working front- and back-of-house in restaurants, calculation professional feel to his dearest of eating and cooking. His stories on food and beverage topics have appeared in numerous print and spider web publications, including Visit Florida, Orlando Style Mag, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and others.

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