Best 2 Oven Grilled Steak Mark Bittman Recipes
Indulge in an exemplary culinary experience with our curated selection of oven-grilled steak recipes, meticulously crafted by culinary maestro Mark Bittman. Embark on a journey of flavors, where each recipe promises a symphony of textures and tastes that will tantalize your palate. From the classic New York strip to the succulent flank steak, these recipes cater to every craving, ensuring an unforgettable dining experience. Whether you prefer a quick and effortless meal or an elaborate feast, our diverse collection has something for every home chef. Prepare to elevate your steak-cooking skills and impress your loved ones with these exceptional recipes, each promising a perfectly grilled steak that will leave you craving for more.
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OVEN-GRILLED STEAK (MARK BITTMAN)
Make and share this Oven-Grilled Steak (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to its maximum, 500° or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better.
- About 10 minutes before you are ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks over high heat.
- Wait 2-3 minutes, until the pan is beginning to smoke.
- Add the steaks and let them sit on top of the stove as long as you can before the smoke is intolerable-probably no more than 1 minute.
- Immediately transfer the pan to the oven; roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3-4 minutes, until done.
- Sprinkle with salt and pepper and serve immediately.
SEARED STEAK
For "grilling" a steak indoors, a cast iron pan really can't be beat. Cast iron can withstand super high heat, and it distributes that heat evenly, meaning you get a perfect brown crust that seals in the meat's juices. You don't need much in the way of seasoning; just a generous sprinkle of salt and freshly ground black pepper. A standard cast iron pan works great for this, or if you like the look of grill marks, get your hands on a ridged cast-iron grill pan.
Provided by Mark Bittman
Categories dinner, weekday, steaks and chops, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)
- Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.
- Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 298 milligrams, Sugar 0 grams, TransFat 2 grams
Tips:
- Choose the right steak: Look for steaks that are at least 1 inch thick and have good marbling. This will ensure that the steak is tender and juicy.
- Season the steak liberally: Season the steak with salt, pepper, and any other desired spices or herbs. This will help to enhance the flavor of the steak.
- Bring the steak to room temperature before cooking: This will help the steak to cook evenly.
- Sear the steak in a hot pan: This will create a nice crust on the outside of the steak and help to keep the juices in.
- Cook the steak to your desired doneness: Use a meat thermometer to check the internal temperature of the steak. For a rare steak, cook to an internal temperature of 125 degrees Fahrenheit. For a medium-rare steak, cook to an internal temperature of 135 degrees Fahrenheit. For a medium steak, cook to an internal temperature of 145 degrees Fahrenheit. For a medium-well steak, cook to an internal temperature of 155 degrees Fahrenheit. For a well-done steak, cook to an internal temperature of 165 degrees Fahrenheit.
- Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Conclusion:
Oven-grilled steak is a delicious and easy-to-make meal. By following these tips, you can cook a perfect steak every time. So next time you're in the mood for a steak, give this recipe a try. You won't be disappointed!
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