The Home Cook’s Handbook is now available! A broiled olgas flavor factory is the perfect method to cooking a steak in the oven, charred and crisp on the outside and still juicy on the inside.
Don’t miss the delicious flavored butter to serve with the steak. Why would you want to cook a steak in the oven? 1 Maybe you don’t have a grill or it’s the middle of winter, your grill is buried in snow and you want to stay in the cozy and warm house instead of trekking out into the cold. I tried this recipe during the years when my husband and I lived in apartments and didn’t have access to a good grill. Cooking a steak in the oven keeps splatters in the oven and not on you, all around the stove, the walls, the counters and the floors.
I love getting a good sear on food using a great skillet, but washing the floors is a must after, even if you use a splatter guard. I was very intrigued by this recipe when I read it in The Complete Cook’s Country TV Show Cookbook. I have to admit, I was skeptical, but thought it would be a worth trying it out. It sounded like an interesting idea. I was ready to try anything to solve the smoky house problem and spraying myself with tiny little oil droplets while I stood next to the stove flipping the steaks. Yes, folks, this is a wonderful method. If you don’t have the convenience of a grill in your backyard or an exhaust fan that works properly, try this out.
Charred and crisp on the outside, juicy on the inside, you only need to know a few secrets to be able to pull it off. Type of Steak: Look for ribeye, strip steak, porterhouse, T-bone steaks, etc. Those steaks will be juicy and tender when cooked quickly. Choosing the correct cut of meat is the most important thing. If you buy a chuck roast or a shoulder blade, it will be a really leathery, dry and will give your jaws a good workout. Those are great to cook low and slow until they become tender.
Want to find out more about choosing correct cuts of meat and how to cook them? Marbling: Marbling are the streaks of fat that are dispersed throughout the steak. Those are the white lines across the surface of the steaks. As the meat cooks, the fat will melt and make the steak really juicy and flavorful. The more marbling, the more tender the steak. If you can find steaks that are thicker than 2 inches, go for it! If they are too thin, they will also overcook easily in the center by the time you get a sear on the outside.