Steak in the oven
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 511, total fat 43 G., saturated fats 21 G., proteins 29 G., carbohydrates 0 G., fiber 0 G., cholesterol 169 mg, sodium 401 mg, sugar 0 G.
Calories 511, total fat 43 G., saturated fats 21 G., proteins 29 G., carbohydrates 0 G., fiber 0 G., cholesterol 169 mg, sodium 401 mg, sugar 0 G.
A pizza oven is a convenient gadget: it cooks up a delicious, beautifully crisped pizza in just a minute and a half. But this little helper can do so much more. You can roast vegetables in a flash, bake a fish fillet to perfection, and it cooks steak like a steakhouse pro! Here's a great recipe for the latter, using double searing. While this method may seem unusual, it's long been practiced in some of North America's oldest and finest steakhouses. High heat initially caramelizes the surface of the steak. Then the meat is sliced, basted with butter, and returned to the oven to finish to your desired doneness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 New York steaks, 4 cm thick.
- 6 tablespoons unsalted butter at room temperature
Special equipment
- Pizza oven
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Cooking the dish according to the recipe:
- Preheat the pizza oven for 15 minutes.
- Meanwhile, rub each steak with 1 tablespoon of butter, then season generously with salt and pepper.
- Place a medium cast-iron skillet in the pizza oven and heat for 5 minutes. Place the steaks in the skillet, return the skillet to the oven, and bake until crispy on the bottom, 2-5 minutes. Flip the steaks and bake until the other side is dark brown, another 2-5 minutes.
- Transfer the steaks to a cutting board with tongs; do not wash the pan. Holding the steaks with tongs, slice them across the grain into 1-cm-thick slices. Return the steaks to the pan, pressing the slices together so they are all touching. Brush each steak with 2 tablespoons of butter and return to the oven.
- Cook to your desired doneness, basting with melted butter halfway through. For medium-rare, cook for about 2 minutes longer, depending on your oven temperature.
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