You’re looking to prepare steak to entertain the kids at the weekend but don’t have the experience. You don’t know how long to grill steak at 350.
Cooking steak is not a challenging task. The ideal time to cook steak at 350°F is 2.5 minutes per side.
Today, we will share with you restaurant-standard recipes, so you have the perfect steak for your family. Let’s start cooking with Battersby Restaurant!
How Long to Cook Steak in Oven at 350?
The best recipe to cook steaks at 350°F in the oven is to bake them for 2.5 minutes on each side.
If you have not yet know how long to bake steak at 350 and how to bake steak 350, below are instructions:
Preheat oven and let it maintain at 300 to 350°F. If you’re not sure about the temperature, let’s use a meat thermometer to know the desired temperature.
First, you can put the steak on the grill then cook the steak for 2.5 minutes. When enough time is up, use tongs to flip the steak gently.
Chefs often turn steaks at a 60-degree angle so that they won’t break the texture of the steak. Cook the steak for another 2.5 minutes.
That’s it; you have a delicious medium-rare steak in the oven. If you want the steak to be more “cooked,” cook it a little more. Don’t forget to flip it if you don’t want the steak to dry out.
How long do you cook a steak in the oven at 350? The answer depends on how you want your steak to become. We are talking about the taste and preference of each person. But 2.5 minutes for two sides is a popular way to get medium-rare.
Cooking steak is not a challenging task
How Long to Cook Steak in Oven at 350 Well Done?
We developed this general recipe for steak roasts according to doneness. The standard is a 22 mm thick steak.
- Rare: 2 minutes for each side
- Medium-rare: 3-4 minutes for each side
- Medium: 4-6 minutes for each side
- Well done: 2-4 minutes for each side, turn down the heat, and cook within 4-6 minutes.
Steak levels of doneness
Step by Step to Cook Steak in the Oven
Buying a grill is not the only way to broil steak. We want to show you the easy steakhouse method. This method is very suitable for juicy and thick beef pieces.
With this method, you start by searing in a hot skillet and move it into a preheated oven to finish.
Cooking steak with the steakhouse cooking method
What to Prepare
We need to prepare a few things to cook the steak:
- Main ingredient: local butcher
- Tool: cast iron pan/grill pan, meat thermometer, metal tongs, oven, paper towel, oven rack,
- Seasoning: sea salt, olive oil, fresh pepper, fresh rosemary, butter, Worcestershire sauce.
Cast iron pan
It’s good if you can afford a cast-iron skillet. The characteristic of this type of pan is that it retains heat very well and distributes heat evenly.
Let’s do your cooking like a chef with a meat thermometer. It is essential if you need to cook meat in the oven. Its price is not high at all, but it is beneficial for your cooking process.
You can control the temperature and receive an alert when the temperature has reached the desired level. Sometimes the constant opening of the oven door spoils the steak. So anyway, buy a meat thermometer if you cook steak often.
We use metal tongs for flipping steaks or holding them while cutting. You can buy metal tongs at any grocery store.
How to Process
Always remember to take your steak out of the fridge 30 minutes before it’s cooked. If you deliberately cook cold meat, the texture of the beef will change immediately, and you will never have a flavorful steak. It is ok to keep the cold meet on the cutting board at room temperature for 30 mins.
Let it out for about 25-30 minutes. Then use a paper towel to dry both sides of the steak before seasoning. Let’s season steaks evenly on both sides.
Add flavor with sea salt, olive oil, and fresh pepper to fully absorb the taste of the steak. Let’s season generously. If you have more than 45 minutes to prepare, sprinkle salt over the steak 45 minutes in advance.
The sea salt will draw most moisture out of the meet surface. However, after 30-40 minutes, the steak will draw back the water. It will help the steak taste great and be more tender.
Let’s preheated oven to 175°C or 350°F. Heat the pan at medium-high heat.
Add the well-oiled steak to the hot pan and sear steak till the deeply golden crust forms. It is about within 2-5 mins, and the steak begins to shrink.
Let’s do the same on the other side. Let’s flip steak with a metal tong. The best steak will be brown instead of black (burnt).
You can stop at this step if you want rare or medium-rare steak. You just need to use the meat temperature to ensure the steak’s internal temperature has reached the required temperature.
Keep moving the steak to the very hot oven if you want a medium or well-done steak. If so, you need to prepare a wire rack on the baking sheet lined with aluminum foil.
Close the oven lid and wait 5-15 mins and finish till desired temps.
The cooking times depend on the thickness and the doneness of the meat. The thicker steaks take longer cook times than the thinner steaks. Therefore, consider this critical moment.
You will know exactly how many minutes it will take to complete the dish by checking the thermometer.
Let steaks rest within few minutes (5 mins) before serving.
The cooking time depends on the thickness and the doneness of the steak
How to choose the perfect steak
Not every beef can make steak. We need fine cuts of meat to create the perfect steak. Although a cow produces many different cuts of meat, only four are suitable for cooking steak.
Ribeye is the part of beef cut along the ribs and has a bit of fat to enhance the flavor of the meat. The midsection tends to be slightly leaner than the rim.
Ribeyes are the best tender cuts for cooking steak. It has the characteristic softness and aroma of beef. Therefore, it creates a richness that beef users love. The best ribeye is medium-rare. The meat will be very tender and fragrant.
Striploin (strip steak) is the lean meat taken from the back of a cow. This meat is very tender and flavorful. This cut has a lot of fat that covers the entire grain of the beef and a little bit of muscle.
Those who like to eat a bit of fatty meat will love striploin. Even when well baked, Striploin does not dry out. So suitable for those who want to eat well-done steak (lots of nutrition calories).
Filet mignon is tenderloin. On average, each cow has only about 4 kgs of tenderloin. Tenderloin texture is shallow in fat, “soft as butter,” high in protein. As a result, filet mignon becomes the most expensive part of beef in steakhouse restaurants.
The most suitable ripeness for tenderloin is very rare or medium rare. When thoroughly grilled, tenderloin will become dry and slightly hard and lose the natural tender flavor of the beef.
Filet mignon steak
T-bone is a “2 in 1” cut.
One side is the tenderloin. The other is striploin. T-bone cuts usually have a tenderloin about 0.5 to 1.5 inches in width. When the tenderloin is wider, it is porterhouse steaks.
When processing T-bone, you need to adjust the temperature junction so that the two parts of beef are “cooked” evenly. Tenderloin cooks faster and dries faster. You should keep the tenderloin away from the warmer part than the striploin.
Why Need to Let the Meat Rest Before Serving?
The secret we offer you is to let the steak rest for about 5 minutes after taking it out of the oven. The outer cover of the steak will shrink as it cooks and squeezes the gravy in the middle.
If you cut the steak as soon as you take it out of the oven, the juices will come out because it’s stuck in one place.
Therefore, you should let the steaks rest so that the outer layer of steak is “stretched.” That also makes the juices spread evenly, so you have a tasting steak.
The video below shows you a simple but quality steak recipe. You can learn for meals this weekend.
Now, you have already known how long to bake a steak at 350. The above recipe is only for reference. The best recipe is your taste.
You only need a few tips to cook to your desired doneness, so you have the great steak to enjoy on special occasions.