February 21st, 2009

Steaks in the Oven — MMMM

The New York Times always has something cool in store when it comes to food.  True to form, Mark Bittman shares his thoughts on creating the best-tasting steak in the oven (cuz if you live in NY right now, you ain’t gonna go on your balcony and grill a steak).

February 5, 2009, 11:40 am

Recipe of the Day: Oven-Grilled Steak

Maybe you don’t have a grill, maybe it’s freezing outside, maybe you don’t want to eat dinner in the choking cloud of smoke that stove-top steak cookery unfailingly produces. Fear not: this is a minimalist preparation if ever there was one.

Oven-“Grilled” Steak

Yield 4 servings

Time 30 minutes


It’s certainly not necessary, but if you equip your oven with a pizza stone or ceramic cooking tiles, you can produce the kind of strong, even bottom heat that chefs gain by putting their skillets directly on the floor of their ovens.


  • 1 1/2 to 2 pounds strip or rib-eye steaks (2 large steaks should do it)
  • Salt and freshly ground black pepper


  • 1. Preheat the oven to its maximum, 500 degrees or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better. About 10 minutes before you’re ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks (or use 2) over high heat. Wait 2 or 3 minutes, until the pan is beginning to smoke.
  • 2. Add the steaks and let them sit on top of the stove as long as you can before the smoke becomes intolerable — probably no more than a 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 or 4 minutes, until done. Sprinkle with salt and pepper and serve immediately.

Source: Mark Bittman’s “Bitten” blog for The New York Times

One Response to “Steaks in the Oven — MMMM”

  1. Umamichef20 Says:

    Hi, I was really interested to find your blog and great recepies on it. Grilling steaks in the oven produces a different texture and IMHO must be done with lots of control over temp and humidity. I think its easy to overcok in the oven. The pizza stone idea is great to help keep the temp even.
    I have been working on perfecting my steaks at home and found that dry aging the meat is essencial to developing the flavor and texture of a prefect steak. I now dry age all my steaks using drybags in my fridge at home. Its easy and there is no mess.
    Its pretty amazing, but it works so well. I recommend to check out http://www.drybagsteak.com