Can i cook it in?!
Can i cook it in?
the oven ,if so for how long and how high should the heat be? the steaks are bout 2to3 inches thick.
Answers: I would recommend using the broiler setting in your oven to apply direct heat to the steaks. The oven setting just doesn't get hot enough, quickly enough.
Why type of steaks are they?
If you have chuck steak or round steak, then those are best cooked with liquid because these are less tender (tougher) cuts of beef.
If you have a loin steak, ribeye, T-bone, NY Strip (which is a loin steak), filet mignon (a tenderloin), then the best method is high direct heat. These are tender cuts of beef.
The general method is to season the steaks before you start cooking so they pick up some flavor.
Apply a light coating of oil to the steak so it promotes browning.
Heat up your broiler, place the steaks on a broiling pan or a cast iron pan and cook. The meat should be about 4" away from the heat source.
Do not poke holes in the steak ahead of time. Holes will allow juices to run out of the steak thus drying them out.
Depending upon your desired doness, cook anywhere from 4 to 8 minutes and flip... cooking another 4 to 8 minutes. 1. Acquire steaks and/or chops about 25mm (1 inch) thick. Rinse with cold water, pat dry and then attack them with a table fork, stabbing them all over, turn over and attack the other side. Now sprinkle salt and pepper over one side and rub in well, using either your fingertips or the back of a spoon.
2. Turn meat over and repeat on the other side. Pour some cooking oil into a frying pan and heat up to medium heat, pack meat into pan and put a lid on it. Leave for one minute, remove from heat and wait until the sizzling stops before opening the lid. Flip meat over with a spatula or egg lifter, replace the lid and return to the heat for about ninety seconds.
3. Once again remove from heat, wait for sizzling to stop, lift lid, flip over, dust with just a hint of garlic salt or other spice of your liking, close the lid and return to the heat for five minutes. Remove from heat as before, wait for sizzling to stop, open lid, flip meat, dust that side with your spice and return to heat with lid on. Wait another five minutes, remove from heat and wait for sizzling to stop, take out your meat and eat.
4. This is the basic method and will ensure juicy, well-done steaks or chops. Cook for a shorter time if you want rarer meat.
5. Stabbing the meat with a fork makes channels in the meat, the ends of which are spread with seasoning when you rub it. These channels fill up with the juices of the meat.
6. Try it once and you will wonder why anyone uses any other method to cook steak or chops!
7. If the pan dries out, add a half cup of water to which a squeeze of lemon juice has been added, not more oil! Allow the water to evaporate away by opening the pan after the sizzling has stopped and holding it over the heat until it has all disappeared. Then close the lid and keep over the heat for about thirty seconds. yes you can cook it on the oven on broil in a broiler pan , It depends on your preference as to whether you like your steak well done, med, med rare, or rare. For 2 inch steaks on broil if you like it med will be about 6 minutes per side, adjust your time accordingly whether you like it more well done or more rare Don't ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever cook steaks in the oven.
Why? Because steaks taste good inasmuch as they have been directly exposed to intense dry heat. A good steak should be a bit charred on the outside (but not totally burned), and juicy on the inside. No oven in the world will ever yield that result - they just aren't nearly hot enough.
Steaks should be cooked ideally on a live charcoal fire. That gives the correct result of exterior charring without drying out the inside.
If you don't have that, they should be cooked on a very hot griddle pan, no more than 3 minutes per side. It's not as hot as hot charcoal, but it's nearly as good.
If you don't have a griddle pan, they should be sautéd in a heavy sauté pan in a mixture of olive oil and a little butter for no more than 4 minutes per side. That will at least brown them and make them crusty on the outside.
If you don't have that either, just don't try to cook steaks. Ring for pizza instead. It will taste better. I'd rather have a pretty good pizza than a crappy steak - apart from anything else, it's cheaper. Jeez, that's like a roast almost. Yes, you can cook it in the oven. When in doubt, go for 350. That thick needs 20 minutes on each side, then make sure it's not cold in the middle. Then broil it until it's pretty on each side. If you cook it medium or well in the oven, it will be tough. Using the oven is fine as long as you like it on the rare side and the fat comes out so delicious.